Fantasy Fudge

Ingredients

3 cups sugar 

3/4 cup butter or margarine 

3 cups of sugar

1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.) 

1 12 oz bag of chocolate chips

1 10 oz package of miniature marshmallows

1 cup chopped walnuts

 1 tsp. vanilla

Directions

Line 9-inch square pan with Aluminum Foil, with ends of foil extending over sides.

Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly.

Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly.

Remove from heat.

Add chocolate and marshmallows; stir until melted.

Add nuts and vanilla; mix well.

Pour into prepared pan; spread to cover bottom of pan.

Cool completely.

Use foil handles to lift fudge from pan before cutting into 1-inch squares.

Sugar Cookie Icing

Sugar Cookie Icing

Ingredients

2 1/4 cups powdered sugar

2 Tbsp light corn syrup

1/2 tsp clear vanilla flavoring

1/2 tsp almond extract

2 to 3 Tbsp milk

Gel food coloring

Instructions

In your mixing bowl, stir together the powdered sugar, corn syrup, clear vanilla, almond extract and milk

Mix until there are no lumps visible

Evenly divide the icing between 4 small bowls. Add 3-5 drops of the desired gel food coloring to the icing in each of the separate bowls

When you are ready to decorate your cookies, poor the icing into individual quart size zip lock bags, a squeeze bottle or piping bags. Allow the iced cookies to sit for 12 to 24 hours for the icing to set and harden fully

Notes

It is important to only use gel food colorings because liquid color will dilute the icing and wont be the right consistency to set properly.

This icing can be easily doubled. A single batch makes 3/4 cup of icing.

If your icing is too runny, add some more confectioners sugar for a thicker icing.

Giant Chewy Chocolate Chip Cookies

Ingredients

2 cups King Arthur all purpose flour

1/2 tsp Baking Powder

1/2 tsp Salt

1 Tbsp Vanilla Extract

3/4 cup Challenge Unsalted Butter

1 cup Brown Sugar

1/2 cup White Sugar

1 Egg plus 1 Egg Yolk

2 cups semi-sweet chocolate chips

Instructions

Preheat the oven to 325 degrees

Combine the dry ingredients separately

Melt the butter and pour into mixing bowl

Add the brown and white sugars

Cream the butter and sugars together

Beat in the vanilla and then add the egg and egg yolk and continue beating until ceamy

Add in the dry ingredients and mix until combined together

Stir in the chocolate chips. Put the dough into the refrigerator to chill

Use a 1/4 measuring cup to measure cookie dough and place onto parchment paper

Space cookies about 3 inches apart

Bake for 15 to 17 minutes in the preheated oven until edges are golden in color

Cool the cookies before removing from parchment paper

Store in zip lock bags

ORANGE DREAM CUPCAKES (Eggland’s Best)

Ingredients for Cupcakes

1 1/3 cups all-purpose flour

1 cup granulated sugar

1/4 teaspoon salt

1/4 teaspoon baking soda

3/4 teaspoons baking powder

1/2 cup almond milk

1/2 cup vegetable oil

1/2 teaspoon vanilla extract

1 fresh orange, zested

2 large eggs

Icing

1/2 cup butter softened

3 tablespoons heavy cream

1 tablespoon orange zest

1 teaspoon vanilla

3 cups powdered sugar

Directions

Preheat the oven to 350°F.

1. Line up a muffin tin with paper liners and set aside.
2. In a large bowl, combine flour, sugar, salt, baking soda and baking powder. Stir with a fork to combine and make a large well in the center.
3. Pour in orange zest, milk, vanilla extract, eggs and oil into the well and stir until just combined.
4. Spoon into prepared tins to be 3/4 full and bake 15 to 18 minutes. Cool completely before frosting.

Directions for Icing

Whip butter, heavy cream, zest, and vanilla together. Slowly stir in powdered sugar until it starts to mix in. Scrape sides and whip 30 seconds until light and fluffy. Frost cupcakes and store in an airtight container until ready to serve.

Frozen Strawberry Cheesecake Tyler Florence

Ingredients

6 tbsp unsalted butter, melted

1/2 gallon good quality strawberry ice cream

1 1/2 cups finely ground graham cracker crumbs

1/4 plus 2 tbsp sugar

1 8 or 9 inch store bought cheesecake, at room temperature

1 pint strawberries, hulled and quartered

Juice of 1/2 lemon

Directions

Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, melted butter and 1/4 cup of sugar in a bowl. Using your fingers, press the mixture to the bottom and up the sides of a 9-inch springform pan, then press all over with the flat bottom of a glass to get the crust really well pressed together and compact.

When the ice cream has softened, beat it in a stand mixer with the paddle attachment until soft and creamy but not melted. Break the cheesecake into pieces and beat or fold into the ice cream. Scrape the ice cream mixture into the prepared springform pan and smooth the top. Freeze until set, at least 4 hours or overnight.

Combine the strawberries, the remaining 2 tbsp of sugar and the lemon juice in a saucepan and warm over medium heat just until the strawberries begin to break down and give off their juices. Put the strawberry mixture in the refrigerator to chill.

When ready to serve, remove the sides of the springform pan and place the frozen cheesecake on a cake plate. Spoon the strawberries on top. Store remaining cheesecake in freezer.

Broccoli Apple Salad

INGREDIENTS

4 cups fresh broccoli florets (about 2 medium heads)

1/2 cup shredded carrots

1/4 cup diced red onion

2 large apples finely chopped (I used gala apples)

1/2 cup pecans coarsely chopped

1/2 cup dried cranberries

Creamy dressing ingredients:

1/2 cup lite mayonnaise

1/2 cup low fat greek yogurt

2 Tablespoons lemon juice

1 Tablespoon sugar

1/4 teaspoon salt

1/8 teaspoon pepper

INSTRUCTIONS 

In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.

Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.

Add the dressing to the salad and toss to coat. Chill until ready to serve.

Strawberry Pretzel Salad

Ingredients

2 1/2 cups pretzels crushed

3 Tablespoons brown sugar

3/4 cup butter melted

1 6 ounce box instant strawberry jello

1 16 ounce container of fresh strawberries sliced, or 1 10 ounce package frozen strawberries

1 8 ounce package cream cheese

1 cup sugar

1 8 ounce container of cool whip

Directions

Preheat oven to 350 degrees. In a mixing bowl, combine crushed pretzels, brown sugar, and melted butter. Press into a lightly greased 9×13 pan. Bake for 8 minutes and remove from oven. Let cool completely.

Make the jello according to package directions. Mix in the fresh strawberries. Let refrigerate for an hour or so to let it partially set.

Beat the cream cheese and sugar together with a hand mixer until creamy. Fold in the cool whip with a spatula. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won’t leak through.

Pour the jello over the cream cheese layer and refrigerate for 2-3 hours before serving.

Tasty Tomato Recipes

Juicy, ripe and colorful, fresh tomatoes are one of the season’s greatest pleasures. Turn them into something special to enjoy any time of day with these easy, delicious recipes.

 

Caprese Salad

Ingredients

4 Medium Tomatoes, sliced

¼ cup fresh Basil leaves

½ pound fresh Mozzarella Cheese sliced

Balsamic Vinaigrette:

2 tbsp Olive Oil

2 tbsp Balsamic Vinegar

1 tsp Ground Mustard

1/8 tsp Salt

1/8 tsp Pepper

Directions

Arrange the tomatoes, cheese and basil on a serving platter.  Whisk the vinaigrette ingredients; drizzle over salad.

Makes 4 servings

 

 

Easy Salsa

Chop up 4 large tomatoes, one-fourth of an onion, 6 sprigs cilantro, 2 garlic cloves and 1 jalapeno chili. Place all chopped ingredients in a bowl. Add 2 tablespoons lime juice and one-half teaspoon salt. Mix everything together thoroughly. Cover and refrigerate the salsa until it is ready to serve.

 

Pasta with No-Cook Tomato Sauce 

Ingredients

2 pounds ripe tomatoes, cored, chopped

2 tablespoons extra-virgin olive oil

2 tablespoons minced fresh basil

1 tablespoon minced fresh oregano

1 clove garlic, minced

1 teaspoon kosher salt, plus more to taste

10 ounce penne or rigatoni

1/4 cup grated Parmesan, optional

Freshly ground black pepper

Directions

In a bowl, toss tomatoes, olive oil, basil, oregano, garlic and salt. Cover and let stand for 30 minutes.

Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain pasta and place in bowl with tomatoes. Add Parmesan, if desired, and stir to combine. Season with salt and pepper. Serve immediately.

 

Fried Green Tomatoes

Ingredients

Waxed Paper

2 Large Eggs

2Tbsp Water

1 Cup All Purpose Flour

1 Cup Yellow Cornmeal

Salt to Taste

Freshly Ground Pepper to taste

2 lbs. Green Tomatoes, Sliced

1 Cup Canola Oil for frying, or as needed

Directions

Line a baking sheet with waxed paper.

Beat eggs and water in a shallow bowl.  Place flour and cornmeal in 2 separate shallow bowls.  Season the cornmeal with salt and pepper.

Dip each tomato slice into flour, then, dip into the egg mixture.  Press the tomato into cornmeal mixture, shaking off excess.  Transfer tomato to prepared baking sheet.  Repeat with remaining tomato slices, arranging tomatoes in a single layer.

Heat about ¼ inch canola oil in a large skillet over medium heat until oil begins to shimmer.  Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side.  Drain on paper towel-lined plates.  Repeat with remaining tomatoes.  Serve with Remoulade Sauce.

 

Remoulade Sauce

Ingredients

1/2 cup of chopped green onion

1/2 cup of finely minced celery

1 clove of garlic, finely minced

2 tablespoons of ketchup

1/8 cup of mustard

1 tablespoon of horseradish

1 cup of mayonnaise

2 yolks from hard boiled eggs, chopped

1/8 to 1/2 cup of white or apple cider vinegar

1 tablespoon of paprika

Couple dashes of Worcestershire sauce

Couple dashes of hot pepper sauce

Pinch of thyme

Pinch of tarragon

Couple pinches of chopped parsley

Kosher salt and fresh cracked black pepper, to taste

1/4 cup of extra virgin olive oil

Directions
Combine all of the ingredients except for the olive oil. Drizzle in the olive oil, a little at a time, while whisking briskly until mixture is well blended and reaches a nice creamy consistency. Can also process in a food processor for a smoother consistency, if desired. Taste, adjust seasonings, and refrigerate for several hours or overnight to thoroughly chill.

Bruschetta Tomato and Basil

Ingredients

6 Tomatoes, diced

2 Cloves Garlic, chopped

2 Cloves Garlic, peeled

3 Tbsp Olive Oil

2 ¼ tsp Balsamic Vinegar

2 Tbsp chopped fresh Basil

½ tsp salt

¼ tsp pepper

8 slices Italian Bread, cut about 1 inch thick

2 Tbsp grated Parmingiano-Reggiano Cheese

Directions

Whisk together chopped garlic, vinegar, salt, pepper, and basil.

When combined slowly drizzle in oil.

Add tomatoes and let sit for 20 minutes at room temp.

Meanwhile, toast the bread.

This can be done either in the toaster (if it’s got really wide slots) or under the broiler.

When the bread is toasted rub each piece, on one side, with the whole garlic pieces.

Place the bread on a cookie sheet and top with tomato mixture.

Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it’s equally as wonderful).

Serve immediately.

 

American Flag Pie

Crust

Use the Crisco Double Pie Crust Recipe in this Blog

Strawberry Filling

1/2 cup Sugar

1/2 cup Corn Starch

1/8 teaspoon Salt

5 cups hulled, quartered Strawberries, fresh or frozen

Blueberry Filling

2 Tbsp Sugar

2 cups Blueberries, washed and drained

2 Tbsp Corn Starch

1 1/2 teaspoons Lemon Juice

Directions

To make the crust: Divide the pastry into two pieces — one about 2/3 of the total, the other 1/3. Roll the larger piece of pastry into a round, and place it in a 9″ pie pan. Refrigerate for at least 30 minutes.

Preheat the oven to 425°F.

To make the strawberry filling: Whisk together the sugar, corn starch and salt, and toss with the strawberries. Set aside.

To make the blueberry filling: Toss the blueberries and corn starch with the sugar, stir in the lemon juice.

Fill a 90° wedge of the pie shell with blueberry filling and the remaining 270° wedge with strawberry filling.

Roll the remaining crust into a 10″ x 6″ rectangle about 3/8″ thick. Cut the dough, lengthwise, into five to six 3/4″-wide, 10″-long strips. Cut three to five 1 1/4″ stars from the remaining dough.

Place the strips parallel to one another over the strawberry section, cutting any excess off the ends and pinching them to the edge of the crust.

Place the stars atop the blueberry filling.

Brush stars, stripes, and outer crust with water, and sprinkle with sparkling sugar, if desired. Place the pie on a baking sheet (to catch the drips), and bake for 30 minutes. Reduce the oven heat to 375°F and bake for an additional 35 to 45 minutes, until the filling is bubbling and the crust nicely browned.

Remove the pie from the oven, and let it cool for at least an hour before serving.

Banana Split Icebox Cake

 

 

Ingredients

8 oz cream cheese, softened

1 cup powdered sugar

1 package (4 serving size) instant vanilla pudding

2 cups milk

4 cups whipped topping (such as Cool Whip), divided

3-4 bananas

Graham crackers (approx. 50 crackers)

14 oz can crushed pineapple in juice

Chocolate syrup

Cherries

Chopped nuts (optional)

Directions

Beat cream cheese on medium until fluffy, add in powdered sugar. Combine vanilla pudding and milk, mix well. Add to cream cheese mixture and stir. Gently fold in 2 cups of whipped topping.

Slice bananas and toss with a little bit of the pineapple juice (or lemon juice) to keep them from browning. Drain pineapple, squeezing to remove all of the juice.

Line the bottom of a 9×13 pan with graham crackers. Top with half of the cream cheese mixture and the bananas. Add a second layer of graham crackers. Top with remaining cream cheese mixture and pineapple. Add a third and final layer of graham crackers. Top with remaining 2 cups of whipped topping, cherries and nuts. Drizzle with chocolate.

Refrigerate overnight.