Monday, November 23, 2009


I have been making this fudge for years. Years ago I wanted to make some fudge and looked through tons of recipes. Most of my results turned out grainy. I finally found a recipe and through out the years, I have modified it to my family's tastes. This fudge is really easy and it is never grainy.

1 can sweetened condensed milk.
3/4 bag of semi-sweet chocolate chips I use either (Guittard or Ghiradelli)
3/4 bag of milk chocolate chips
a dash of salt
1/2 tsp vanilla

Heat the condensed milk in a medium to large sauce pan until it is warm/hot. Stir while heating so that it doesn't scorch. Take the pan away from the heat and add the chocolate chips. I never really measure but I try to add about 3/4 of each bag of chocolate chips. Stir the chocolate in the warm/hot milk and let it set until it melts. Stir until it is well blended. If the milk wasn't hot enough to melt all of the chocolate chips, you can heat the pan on low for a minute of two. Add the salt and the vanilla. Pour into a wax paper -or plastic lined--8" X 8" pan. Chill until set, about 3 hours. Cut into pieces and store in a plastic zip lock bag.

Sunday, November 15, 2009


This is a wonderful salad dressing-- but remember to brush your teeth and chew gum if you go out after eating it.

1 cup Hellman's mayonnaise

1/2 cup grated parmesan cheese

1 egg

2 Tbsp. dried parsley (or handful of fresh)

1 to 2 cloves of garlic

2 tsp. lemon juice

2 tsp. olive oil

1 tsp . anchovy paste

pinch of sugar

salt and pepper (to taste)

A tiny bit of water if you want it thinner

Mix all ingredients together and let sit in fridge for at least an hour before serving. This stores well for about a week.

Saturday, November 14, 2009

Southern Style Asian Broccoli Salad

Every time I bring this salad to a picnic or party I don't bring home any leftovers!

1 pound broccoli florets (Cut into Bite sized Pieces)
4 chopped green onions
2 Large stalks of celery, chopped

Crunchy Topping
1 package ramen noodles (break the noodle into small pieces and throw away the flavor pack)
1 C chopped pecans (this makes it southern)
1/4 C butter

1/2 C vegetable oil
1/4 C cider vinegar
1/4 C sugar
1/2 t salt
1/4 t pepper
1 T soy sauce.

Bring a large pot of water to boil. When the water is briskly boilng throw in the broccoli. Turn off the heat and cover with a lid.  After about 2 minutes, drain the broccoli in a collander while rinsing with cold water.
This just barely cooks the broccoli and it ends up slightly tender but still very fresh.  Add the other vegetables then set aside in the refrigerator.

Melt the butter in a large frying pan.  Add the package of ramen to the butter.  Keep the heat on medium and keep stirring to prevent burning.  When the noodles are a nice golden brown remove from heat and let drain on a paper towel.  Next, put the pecans in the same pan and cook these until golden brown and crunchy.  Remove from heat and put on the same paper towel as the ramen noodles.  Allow this to cool completely before you add it to the salad.

Whisk the dressing ingredients together.

Do not assemble this until you are ready to eat.

To assemble, pour the dressing on the vegetables.  Toss in the crunchy topping.  That is it! 

Friday, November 13, 2009

Breakfast Chili Relleno Casserole

12 eggs
16 oz sour cream
16 oz monterey jack/colby grated cheese
7-8 oz canned chopped green chilis, drained
1/2 t salt
1/2 t pepper

Preheat oven to 350.  Whisk together eggs and sour cream together.  Gently mix in the cheese, chili, salt, and pepper.  Pour this into a 9X13 inch pan that has been sprayed with Pam.  Place this pan into a larger pan and put in the oven.  Fill the larger pan with boiling water so that the water reaches at least half way up the side of the egg pan.  Close the oven door and bake for 30 minutes.  Cut this into serving size portions and serve with a little picante sauce.

This is my favorite breakfast casserole.   You could add a little cooked sausage, bacon or ham but I never do.  It is a great protien start to the day.

Sunday, November 8, 2009

Pumpkin Bread

What says fall like a warm fresh loaf of Pumpkin bread?  This is easy and so good.  The crystalized sugar on top is is a good texture treat.  Don't store this in an air tight container or else the sugar will melt.


1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoon ground cloves
Crystalized sugar


Preheat oven to 350 degrees F (175 degrees C). Spray three 7x3 inch loaf pans or 16 mini loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Sprinkle generously with crystalized sugar.

Bake for about 50 minutes in the preheated oven for large loves or 30 minutes for mini loaves. Loaves are done when toothpick inserted in center comes out clean.

Lemon Blossoms

As I was looking for the cobbler recipe that keeps turning up lost I came across a recipe that I made for one of our tea parties. They are very easy and very good.

Lemon Blossoms:

18 1/2 oz. package yellow cake mix
3 1/2 oz. package instant lemon pudding
4 eggs
3/4 cup vegetable oil

Preheat oven to 350 degrees. Spray nine muffin tins with nonstick spray. Mix the ingredients and fill each tin half way. Bake for 12 minutes. Meanwhile prepare the glaze.

4 cups powdered sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 Tbs. vegetable oil
3 Tbs. water

Sift sugar into a bowl. Add the remaining ingredients. Mix until smooth. Dip cakes into glaze while still warm. Set 1 hour.

I am still looking for the cobbler recipe. Let's just hope it isn't lost forever.

Friday, November 6, 2009

Pasta Salad with Olives--Insalata di pasta con olive

Sometimes I run out of ideas for side dishes. I get kind of tired of potatoes, rice, and corn. I have been looking for a pasta salad recipe for a long time. Tonight I found one in my Italian cookbook. The one Sarah D gave me. We loved it! As soon as I find my camera cord, I will put on a picture. This is a really pretty salad!

1 pound pasta- such as medium shells, farfalle, or penne
4 Tbs. olive oil
10 sun dried tomatoes- thinly sliced
2 Tbs. capers (rinsed)
2/3 cup black olives sliced
2 cloves garlic-finely chopped
3 Tbs. Balsamic vinegar
salt and freshly ground pepper
3 Tbs. fresh chopped parsley

Cook the pasta in boiling salted water until done. Drain and rinse with cold water.
The the water is boiling and the pasta is cooking soak the sundried tomatoes in one cup of hot water for 10 minutes. In a medium bowl combine the rinsed capers, olives, garlic, and vinegar.
After 10 minutes drain the tomatoes - reserving some of the water to add later. When the pasta has been drained and rinsed, add it to the bowl. toss the pasta with the olive oil and add to the bowl with the other ingredients. Add enough of the reserved water to moisten it. Sprinkle with salt and fresh ground pepper.
Let stand for at least 15 minutes before serving.
Serves 4 to 6