PEANUT BUTTER FUDGE

Peanut Butter Fudge 2

 

INGREDIENTS

No-Stick Cooking Spray

3 cups sugar

1/2 cup butter

2/3 cup PET® Evaporated Milk

1 2/3 cups Jif® Creamy Peanut Butter

1 (7 oz.) jar marshmallow creme

1 teaspoon vanilla extract

 

DIRECTIONS

LINE 13 x 9-inch pan with aluminum foil; spray with no-stick cooking spray.

COMBINE sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Reduce heat and simmer 5 minutes, stirring constantly. Remove from heat.

ADD peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended. Spread in prepared pan. Cool. Cut into candy-sized pieces.

 

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Baklava

Baklava

Baklava

Ingredients

1 package Phyllo Dough

4 cups Chopped Walnuts or Pecans

1 teaspoon Cinnamon

1-1/2 stick Butter, Melted

2 cups Honey

1/2 cup Water

1/2 cup Sugar

3 teaspoons Vanilla Extract

Directions

Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using.

When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.

Toss together the chopped walnuts and cinnamon. Set aside.

Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they’re a little bigger, that’s okay.) If they’re much bigger, just trim them with a sharp knife.

Butter the top sheet of phyllo with melted butter, and then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.

Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you’re out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.

Bake for 45 minutes until the baklava is golden brown.

While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, reduce the heat to low.

When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it’s thoroughly moistened.

Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove them from the pan.

Chocolate Breakfast Wreath

chocolate-breakfast-wreath-l

Ingredients

2 (1/4-oz.) envelopes active dry yeast

1/3 cup plus 1/2 cup sugar, divided

1/2 cup warm milk (100°)

4 1/2 cups all-purpose flour, divided

2 teaspoons kosher salt

1 1/2 cups soft butter, divided

3 large eggs, at room temperature

PARCHMENT PAPER

1 (4-oz.) bittersweet chocolate baking bar, finely chopped

 

EASY VANILLA GLAZE

Whisk together 2 cups powdered sugar, 3 TBSP milk, ½ tsp vanilla extract, and a dash of table salt. Whisk in up to 1 tbsp milk, ½ tsp at a time until consistency is reached. makes 1½ cups.

Preparation

  1. Combine milk, yeast, and 1/3 cup sugar in bowl of a stand mixer; let stand 5 minutes or until foamy. Gradually add 1 cup flour, beating at low speed until blended; scrape down sides. Add salt and 1 cup butter; beat at low speed until smooth. Add eggs, 1 at a time, beating until incorporated after each addition and scraping sides of bowl as needed. Gradually add remaining 3 1/2 cups flour, beating until blended. Increase speed to medium, and beat until dough forms a ball and begins to pull away from sides. Beat dough 2 more minutes or until smooth and elastic. Turn dough out onto a lightly floured surface, and knead 3 minutes.
  2. Place dough in a large greased bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and turn out onto lightly floured parchment paper. Roll dough into a 12- x 18-inch rectangle.
  3. Brush 6 Tbsp. soft butter over dough; sprinkle with chocolate and 1/2 cup sugar. Roll up dough, jelly-roll fashion, starting at 1 long side. Press edge to seal, and place dough, seam side down, on parchment paper.
  4. Transfer parchment paper with dough onto a baking sheet. Shape rolled dough into a ring, pressing ends together to seal. Cut ring at 2-inch intervals, from outer edge up to (but not through) inside edge. Gently pull and twist cut pieces to show filling. Cover dough.
  5. Let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk. Preheat oven to 350°. Uncover dough. Melt remaining 2 Tbsp. butter; brush over dough. Bake 30 to 40 minutes or until golden. Cool on pan 10 minutes. Drizzle Easy Vanilla Glaze over warm bread.

Outback Honey Wheat Bread (copycat)

honey-wheat-bread-collage

Ingredients

2 ½ c warm water 100°-110°F

1/4 c vegetable oil

2 T molasses

1/2 c. honey

3 ½ c whole-wheat flour

2 T cocoa

2 T active dry yeast

1 tsp salt

2-3 c bread flour

Use rolled oats or corn meal for dusting loaves

Directions

In the bowl of a stand mixer fitted with a dough hook, stir together water, oil, molasses, and honey until mixed well.

Add wheat flour to water mixture.

Add cocoa, yeast, and salt, and stir until blended.

Allow mixture sit for 10 minutes.

Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes.

Cover bowl with greased plastic wrap.

Allow dough to rise in the bowl until doubled, about 30-60 minutes.

Divide into 2 pieces for large loaves or 6 pieces for mini loaves.

Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.

Shape pieces into loaves, and sprinkle with oats or corn meal.

Place each loaf in a greased loaf pans.

Let dough rise until doubled, about 30-60 minutes.

Toward the end of the rising time, preheat oven to 350 F.

Bake at for 30-40 minutes.

 

 

Chili Seasoning Mix

recipe active photo

¼ Cup All Purpose Flour

4 tsp Chili Powder

1 Tbsp Crushed Red Pepper

1 Tbsp Dried Minced Onion

1 Tbsp White Sugar

2 tsp Cumin

2 tsp Dried Parsley

2 tsp Salt

1 tsp Dried Basil

¼ tsp Ground Pepper

 

In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an air tight container.

Pumpkin Spice

Pumpkin Spice

Sometimes, we don’t have certain spices in our spice rack.  Most of us have the basic spices for everyday baking.  I found myself in this predicament when I attempted to bake a Carrot Cake recipe that used Pumpkin Spice in the recipe.  Here is the recipe to make your own Pumpkin Spice:

  • 1/4 Cup Cinnamon
  • 4 tsp Nutmeg
  • 4 tsp Ginger
  • 1 Tbsp Allspice

Put all spices in a zip lock bag and shake until combined.  Use as the pumpkin spice in your recipe.  Label the bag ‘Pumpkin Spice’ and store with your other spices.

 

 

Carrot Cake (The Best Ever)

Carrot Cake

Ingredients

1 pound carrots

2 cups white sugar

1 (8 ounce) can crushed pineapple with juice

3/4 cup vegetable oil

1/2 cup unsweetened applesauce

4 eggs

1 tablespoon vanilla extract

1/2 cup flaked coconut

1/2 cup chopped walnuts

1/2 cup raisins

1 1/2 tablespoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

3 cups all-purpose flour

1 (8 ounce) package cream cheese

3 tablespoons unsalted butter, softened

1 1/2 cups confectioners’ sugar

1 1/2 teaspoons orange zest

1 tablespoon fresh orange juice

Preheat oven to 350 degrees F. Coat 3 – 10 inch cake pans with Crisco Shortening. Flour pans and tap out excess flour.

In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.  If you don’t have raisins, you can use chopped dates.

Grate carrots (to make 3 cups). Set aside.

In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.

Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.

Put batter into 10 inch greased and floured cake pans.  Bake at 350 degrees F until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate.  After the cakes are cool, frost, and refrigerate one hour.

To make the frosting: In a large bowl, combine cream cheese, butter, confectioner sugar, orange zest and juice. Beat until smooth.

 

Watergate Salad

 

This is one of my Mother’s Weight Watcher Recipes that she used to make when she was following the diet with exchanges.  This version doesn’t use cool whip, marshmallows or nuts.  If you would rather use those ingredients, just substitute the yogurt for the cool whip, add 1/2 cup small marshmallows and 1/2 cup chopped walnuts to the recipe.

Ingredients

1-3 ounce package of sugar free pistachio pudding mix

2 cups crushed pineapple no sugar added drained of juice

1 cup fat free plain yogurt

Directions

Pour all of the ingredients into a bowl and use a spoon to toss and mix until incorporated.  Cover with wrap and chill.  8 Servings.

Diabetic Exchanges: 1 fruit, 1/4 milk, optional calories 10.

 

 

French Toast

denny's style french toast

 

French Toast

Ingredients

3 Eggs

1/2 cup Milk

2 tablespoons All-Purpose Flour

2 tablespoons Sugar

1/2 teaspoon Vanilla

1/4 teaspoon Salt, to taste

1/2 teaspoon Cinnamon

4 – 6 slices of thick Bread (Texas Toast or other thick bread)

Butter

Powdered Sugar

More Butter

Whipped Cream

Real Maple Syrup

 

Directions

Beat the eggs until they are frothy.

In a large bowl, mix together the eggs, milk, flour, sugar, vanilla, salt and cinnamon.

Place about a tablespoon of butter on a large skillet or griddle and heat to medium high on your stovetop.

When the butter has melted (do not let it burn) start dipping your bread.

Place a slice of bread into the batter and let soak for about 30 seconds, Turn it over and do the same for the other side.

Carefully pick up the bread and let the excess batter drip off into the bowl.

Place the battered bread onto the hot skillet or griddle.

Cook toast for about 1 1/2-2 minutes or until the side is golden brown. Flip the bread and do the same for the other side.  Remove from the pan to a plate.

Dust with powdered sugar.  Serve with more butter, whipped cream and real maple syrup.

Slow Cooker Oats

 

Slow Cooker Oats

Ingredients

1 Cup Steel Cut Oats (no substitutes)

3 ½ Cups Water

1 Cup peeled and chopped Apple

½ Cup Raisins

2 tbsp Butter

1 tbsp Ground Cinnamon

2 tbsp Brown Sugar

1 tsp Vanilla Extract

 

Directions

Place the Steel Cut Oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker with a liner.  Stir to combine and dissolve the brown sugar.  Cover the slow cooker, set to low, and allow the oats to cook 7 hours (for firm oats) or 8 hours (for softer texture).

 

CARAMEL PECAN KRINGLE

 

Winner of the 2009 Marzetti(R) uDip Sweepstakes Recipe Contest!

CARAMEL PECAN KRINGLE

Ingredients

1 cup Marzetti Caramel Apple Dip

1 cup chopped Pecans, divided

1 sheet Puff Pastry

For Icing

½ cup Confectioners Sugar

1 tbsp Milk

¼ tsp Vanilla Extract

 

Directions

For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.

Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.

Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.

Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.

Bake 15 to 20 minutes or until pastry is golden brown.

For icing, whisk together all ingredients, adding additional milk if necessary.

Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve

Chocolate Cake “The Best Ever”

Chocolate Birthday Cake

Chocolate Cake “The Best Ever”

 

Ingredients

2 cups Sugar                                      1 ½ tsp Baking Soda         1/2 cup Vegetable Oil

1 ¾ cups All Purpose Flour             1 tsp Salt                             2 tsp Vanilla Extract

¾ cup Hershey Cocoa                       3 Eggs                                   1 cup Boiling Water

1 ½ tsp Baking Powder                     1 cup Milk

 

Directions

Heat oven to 350 degrees F.  Grease and flour two 9 inch round baking pans.  Combine dry ingredients in a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.  Stir in boiling water (batter will be thin).

Pour into pans and bake 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool for 10 minutes and remove cakes from pans to wire racks.

Cool completely.  Frost with Chocolate Frosting .

Chocolate Frosting

Ingredients    

½ cup (1 stick butter)               3 cups Powdered Sugar    1 tsp. Vanilla Extract

2/3 cup Hershey Cocoa             1/3 cup Milk

Directions

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk.  Beat on medium speed to spreading consistency.  Add more milk if needed.  Stir in vanilla.  Makes about 2 cups of frosting.  Top with chopped walnuts, pecans or shaved semi sweet Bakers Chocolate or candy bar.