Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge

Line 8 x 8 square pan with foil. Lightly butter foil.

Combine:

1/3 cup butter, melted

1/3 cup brown sugar

1/4 tsp. salt

3/4 cup flour

1/3 cup mini chocolate chips

Wrap dough in plastic wrap. Flatten into disc. Freeze 10 minutes or until firm. Unwrap and cut into 1/2 inch pieces - refrigerate.

Combine:

1 lb. powdered sugar

8 oz. cream cheese (softened)

1 tsp. vanilla

1/4 tsp. salt

Beat until smooth.

Melt 1 c. mini semisweet chocolate chips over low heat - stirring constantly. Add melted chocolate chips to cream cheese mixture. Beat until just blended.

Stir in chilled cookie dough pieces. Spread into pan. Refrigerate until firm. Cut into pieces. Store in an airtight container in the refrigerator.

Makes 4 dozen.

This recipe is from my cousin, Rebecca Murray.

*I used light butter and low fat cream cheese - and it still turned out great.

Rating: Jeremy 3 - Kendra 3.5

Dutch Babies

Dutch Babies

6 eggs

1 1/2 cups milk

1 1/2 cups flour

1/4 cup (1/2 stick) butter

powdered sugar

maple syrup

Place butter in 9 x 13 pan and put it in the oven at 425 degrees (to let the butter melt while the oven preheats). Whirl together the remaining ingredients in a blender and pour mixture immediately into the pan with the melted butter in it. Bake for 20-25 minutes. Sprinkle with powdered sugar and serve with syrup.

This recipe is from my mom, Mickie Niland.

* This is a staple last minute "breakfast for dinner" at my house. It's easy and it's always fun to see it puff up.
Rating: Jeremy 3.5 - Kendra 4

S'more Brownies

S'more Brownies

10 graham crackers, broken in half (20 squares), divided
3/4 cup (1-1/2 sticks) butter

4 squares unsweetened Chocolate
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
2-1/2 cups mini marshmallows
1 cup chocolate chips

Heat oven to 350°F. Line 13x9-inch baking pan with foil; grease foil. Place 15 grahams in pan, overlapping slightly. Break remaining grahams into pieces; set aside.

Microwave butter and chocolate in large microwaveable bowl on high for 2 min.; stir until melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.

Bake 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Sprinkle with marshmallows and chocolate chunks. Bake 3 to 5 min. or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool. Use foil to remove brownies from pan before cutting to serve. Makes 36 servings.

This recipe and photo are from http://kraftfoods.com/.

* When I made this I just lined the bottom of the pan with graham crackers. Then I made a box brownie mixx and poured it over the graham crackers. And finished off the top as directed in the recipe. It turned out great and was super easy.

Rating: Jeremy 4 - Kendra 3

Easy Creme Brulee

Easy Creme Brulee

2 cups milk
1 cup half-and-half

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

2 Tbsp. brown sugar
Pour milk and half-and-half into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour into 1-qt. shallow baking dish. Refrigerate 15 min. Preheat broiler. Sprinkle pudding mixture with brown sugar. Broil, 3 inches from heat, 3 to 5 min. or until sugar is melted and caramelized. Serve immediately. Refrigerate leftovers.

This recipe is from http://kraftfoods.com/.

* I made a graham cracker crust to put on the bottom and I liked the texture that added to the dessert.

* I didn't use half-and-half, I just added another cup of milk. And that seemed to work fine.

* Next time, I want to try sprinkling brown and white sugar on the top before I broil it (I read that on several recipes for real creme brulee).

Rating: Jeremy 3 - Kendra 4

Mini Meatloaf

Mini Meatloaf

1 lb. ground beef

1 pkg. (6 oz.) stuffing mix

1 tsp. garlic powder

1 cup water

3/4 cup barbecue sauce

3/4 cup shredded cheddar cheese

Heat oven to 375 degrees. Mix meat, stuffing mix, water, and garlic powder. Press into 12 muffin cups sprayed with cooking spray. Make an indentation in the center of each mini loaf; fill with barbecue sauce. Bake for 30 minutes or until cooked through (160 degrees). Top with cheese; bake for 5 minutes more or until cheese melts. Serves 6.

This recipe is from http://kraftfoods.com/.

Rating: Jeremy 4 - Kendra 3.5

Easy Pumpkin Muffins

Easy Pumpkin Muffins

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preheat the oven to 350 degrees. Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

This recipe and photo are from http://allrecipes.com/.

Rating: Jeremy 5 - Kendra 3

Chicken Layered Casserole

Chicken Layered Casserole

1 1/2 cups rice (cook it)

chicken ( 2 chicken breast cooked and cut or 2 cans cooked chicken)

1 1/2 cups grated cheese

1 can cream of chicken soup

1 cup milk

1/2 cup mayonaise

1/8 tsp. curry

1 tsp. lemon juice

french fried onions

Layer ingredients in a 9 x 13 pan. First rice, then chicken, then cheese. Combine the soup, mayonaise, curry, and lemon juice and pour over the top. Sprinkle with french fried onions.

Bake at 350 degrees - 20 minutes covered, 15 minutes uncovered.

This recipe is from a friend, Debra Peck.

* The original recipe called for 1 cup mayo. I have been using 1/2 cup of fat free mayo and its been working just fine.

Rating: Jeremy 3 - Kendra 3.5

Poppyseed Chicken

Poppyseed Chicken

4 chicken breast, boiled and cut up finely

1 can cream of chicken soup

10 oz. sour cream

1 sleeve Ritz crackers, crushed

1 stick butter, melted

1 Tbsp. poppy seeds

Combine cream of chicken soup, sour cream, and the chicken and place it in a 9 x 13 pan. Combine crackers, butter, and poppy seeds and pour over the top. Bake at 350 degrees for 20-30 minutes.

This recipe is from a friend, Lindsey Tanner.
* I use fat free sour cream and low fat cream of chicken soup - and it tastes great.
Rating: Jeremy 4 - Kendra 3.5

Yams & Apples

Yams & Apples

1 large can yams (drained & sliced)

1/2 stick butter

3 granny smith apples (peeled & sliced)

1/2 cup walnuts (chopped)

1/2 cup brown sugar.

Cover bottom of an 8 x 8 pan with the sliced yams. Layer the apples on top of the yams. Repeat with another layer of yams and then apples. Sprinkle chopped nuts and brown sugar over the top. Melt the butter and drizzle over the chopped nuts and brown sugar. Cover with foil. Bake 1 hour at 350 degrees.

This recipe is from my mom, Mickie Niland.

* This is a traditional holiday meal in my family. We usually double.

Rating: Jeremy 3 - Kendra 3.5

Dinner in a Pumpkin

Dinner in a Pumpkin

1 medium pumpkin
1 onion, chopped
2 tablespoons vegetable oil

2 lbs ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
4 ounces mushrooms
1 (15 ounce) can cream of chicken soup
1 1/2 cups cooked rice
1 (8 ounce) can sliced water chestnuts

Cut off the top of the pumpkin and thoroughly clean out pulp and seeds.
Preheat oven to 350°F. In a large skillet sauté onions and mushrooms in vegetable oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts.

Spoon mixture into cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat. For your vegetable, scoop out pumpkin and serve.

This recipe is from http://recipezaar.com/.

* I changed the recipe a little bit. I didn't have the water chesnuts that it called for, so I substituted about a cup of chopped celery. I also used 3 cups of rice and I used 2 - 10 oz. cans of cream of chicken soup. And I used ground turnkey in place of ground beef. Next time... I would use more rice (maybe 4 or 5 cups).

Rating: Jeremy 3.5 - Kendra 4

Garlic Zucchini and Tomato

whole wheat spaghetti noodles

3 T olive oil

salt & pepper

1 small red onion, cut into thick slices

3 garlic cloves, minced

1 large zucchini, cut lengthwise into sticks

2 tomatoes, cut lengthwise into strips

3/4 cup parmesan cheese

Boil noodles in salted water. Sautee 3 garlic cloves in 2 tablespoons of olive oil for 3 minutes. Add zucchini and 1/2 cup water. Let sit on medium heat for 10 minutes. Add tomatoes, onions and 1 tablespoon of oil. Salt & pepper to taste. Add cheese.

This recipe and photo are from http://cuisinenie.blogspot.com/.

Rating: Jeremy 3.5 - Kendra 4

Chicken Cordon Bleu Bake

Chicken Cordon Bleu Bake

6 chicken breasts, sliced thick
1 lb. deli ham
1 lb sliced swiss cheese
1 pkg. Stove Top Stuffing mix (dry)
1 can cream of chicken soup
3/4 cup milk

Butter a 9 x 13 glass pan. Place chicken breasts in pan. Lay ham and cheese on top of chicken. Pour stuffing mix over cheese (crush a little first). Mix soup and milk together, stirring well. Pour milk and soup mixture over stuffing. Cover with foil and bake at 350 degrees for 1 to 1 1/2 hours.

This recipe is from http://feedmylambfamily.blogspot.com/.

Rating: Jeremy 4.5 - Kendra 3

Grandmom's Famous Rolls

Grandmom's Famous Rolls

1 pkg. yeast

1 cup lukewarm water

3 eggs beaten

1/2 cup sugar

1 tsp. salt

1/2 cup butter softened

5-5 1/2 cups flour or (4 c. flour & 1 c. wheat flour)

In a small bowl combine water & yeast and add a pinch of sugar, stir until dissoved, set aside. (If yeast does not get frothy and smell like yeast your rolls will not work, your yeast is dead!)

In large mixing bowl combine butter, sugar, salt, and eggs. Add yeast mixture. Then stir in flour. Turn out on a board and knead until smooth (10 minutes). Place dough in a large greased bowl and place in refrigerator. Cover for 30 - 60 minutes.

Roll out in circle about 1/4 in. thick, spread with melted butter, cut in pie shape peices, roll from wide to thin. Let rise on greased cookie sheet until double. Brush lightly with milk just before baking to give a soft moist surface.

Bake at 350 degrees for approximately 15 minutes. Makes 30 rolls.

This recipe is from my Grandmom, Janice Wallwork.

* The holidays are incomplete in my family without these amazing rolls.

Rating: Jeremy 3 - Kendra 4

Buckeyes

Buckeyes

1 1/2 cups peanut butter

1 cup butter, softened

1/2 tsp vanilla

6 cups powdered sugar

4 cups chocolate chips

In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.

Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.

Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

This recipe is from http://allrecipes.com/.

* I halved the recipe when I made it, and it still made 40 or so.

Rating: Jeremy 3 - Kendra 3

Candy Cane Cookies

Candy Cane Cookies

1 cup sugar
1 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp red food color
2 T finely crushed peppermint candies
2 T sugar

Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.

Heat oven to 375ºF.

Stir together peppermint candy and 2 tablespoon sugar; set aside.

For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

Bake 9 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Makes 3 dozen.
This recipe is from http://bettycrocker.com/.

* I wanted to make these cookies because they looked festive and not overly difficult.... BUT it was SO time consuming to make them. Maybe I am just not that great at rolling cookie dough into ropes - but this was very tedious. I will likely NOT make them again... unless I someday have a child who is obsessed with rolling out dough into ropes. :) Also, I didn't have the peppermint extract - so that is why they probably didn't taste that amazing.

Rating: Jeremy 2.5 - Kendra 2