Peanut Butter Fudge

Peanut Butter Fudge

Recipe and Picture from Bakerella

Peanut Butter Fudge

3 cups sugar
3/4 cup margarine (I like Parkay)
2/3 cup evaporated milk
1 tsp vanilla
6 oz package semi sweet chocolate pieces
7 oz. jar Marshmallow Creme (I like Kraft)
1/2 cup peanut butter (I like Jif)

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
6. Pour into greased 13 X 9 pan.

Repeat with remaining ingredients substituting peanut butter and spread over chocolate.

Then, cool at room temperature and cut into squares.

Poppy Seed Dressing and Candied Nuts

This poppyseed dressing is yummy and don't forget the nuts to go with it :)

Poppy Seed Dressing
1/3 cup sugar
1/3 cup rice vinegar (or apple or white)
3/4 cup canola or vegetable oil
3/4 tsp salt
3/4 tsp pepper
3/4 tbsp poppy seeds
1 tbsp mustard powder (2 tbsp yellow mustard)

Whisk together all ingredients until thoroughly mixed.


Candied Nuts
1 cup slivered almonds or chopped pecans
1/4 to 1/3 cup butter
1/4 cup brown sugar
1/4 cup white sugar

Melt butter and sugars in a sauce pan. Add nuts and stir until nuts are coated and begin to caramelize. Remove from heat and cool on wax paper or tin foil.

Asian Salad

Lettuce
Mandarins oranges
Crushed ramen noodles
Grilled Chicken
Water chestnuts
Edemame

Dressing
1 cup sugar
1/2 cup apple cider vinegar
1 1/2 cup oil
1/4 cup soy sauce

Mix well.

Peanut Butter

You would be surprised at how simple homemade peanut butter is! And boy is it good! You can add salt and sugar if you want it saltier or sweeter, but I like it just plain!

4 cups raw peanuts (yields 2 cups peanut butter)

(I used roasted, salted peanuts in shells... But unless you want to spend two hours cracking them, I wouldn't recommend it haha)

(3 tbs oil is also optional)

Vita mix or other heavy duty mixer.

Place peanuts in blender. Quickly increase speed to high and variable 2. Using the tamper, push peanuts into blades. In one minute you will hear a high pitched chugging sound. One butter begins to flow freely through the blades the motor sound will change from high to a low labor sound. Quickly stop and poor into an airtight container.

Keeps about two months in refrigerator.

Peanut Butter Ripple Brownies

Peanut Butter Ripple Brownies

These are from Betty crocker and are YUM! You of course can use another brand of brownies and frosting to make :)


Prep: 20 Min
Total: 2 Hr 30 Min
Makes: 30
Enlarge Image


Crave the classic chocolate and peanut butter flavor combo? Here it is in brownie form, frosted of course!
Ingredients

1/2 cup sugar
1/3 cup peanut butter
2 tablespoons Gold Medal® all-purpose flour
1 egg
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie box
Chopped peanuts, if desired
2/3 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
1/4 cup peanut butter
1 to 2 teaspoons milk

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan. In small bowl, beat sugar, 1/3 cup peanut butter, flour and 1 egg with electric mixer on medium speed 2 minutes; set aside.
Make brownie batter as directed on box. Spread in pan. Drop peanut butter mixture by tablespoonfuls onto batter. Swirl through batter with knife.
Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours.
In small bowl, stir all frosting ingredients, using spoon, until smooth and spreadable. Spread frosting over brownies; sprinkle with peanuts. For brownies, cut into 6 rows by 5 rows.

Substitutes

Ever run out of time to go to the store? Or forget to buy one ingredient for a recipe? Or maybe you're making that chocolate cake and ran out of flour... Well this is a great list of substitutes you can use! (maybe not for the flour in your cake haha)

http://joyofbaking.mobi/IngredientSubstitution.html

Honey Lime Enchiladas

Our friends made these yummy enchiladas for us while I was recovering! I think they have just the right amount of sweetness. It is my new favorite!

Honey-Lime Chicken Enchiladas

• 1/2 c. honey
• 1/4 c. lime juice
• 1 T. chili powder
• 1/2 t. garlic powder
• 1 1/2 lbs. chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.

• 2 (10 oz.) cans green enchilada sauce
• 1 c. half & half
• flour tortillas
• shredded colby jack cheese

Mix enchilada sauce with half & half. Fill flour tortillas with marinated chicken and shredded cheese, roll-up, then place side-by-side in baking dish. Pour enchilada sauce over the top of the enchiladas and top with more cheese.

Bake at 350 degrees for 25 to 30 minutes.