6 to 8 medium Vidalia onions, sliced
Butter or EVOO
3 cans beef broth
2 tbsp. Worchester sauce (optional)
Day-old French bread, sliced
Mozzarella cheese  

Sauté onions in butter or oil until tender or lightly golden. Add 3 cans of beef broth.  Simmer for about 30 minutes. You can add 2 Tablespoons of Worchester Sauce if desired.
Toast slices of day-old French bread.  Pour soup into individual oven-proof bowls. Sprinkle some cheese, then a slice of French bread, and more cheese on soup.  Bake at 400 degrees for 15 minutes and then broil for 5 minutes.

Quiche Lorraine
 
Pastry for deep dish 9-inch crust pie
8 slices bacon, crisply cooked and crumbled
1 cup shredded Swiss cheese (4 ounces)
1 cup finely chopped mild onion
4 large fresh eggs
2 cups heavy whipping cream
1/4 teaspoon sea salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

Heat oven to 425 degrees. In bottom of one crust pastry shell sprinkle bacon, cheese and onion. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish over bacon, cheese and onion.
Bake 15 minutes. Reduce temperature to 300 degrees and bake about 30 minutes longer or until knife in center comes out clean. Let stand 10 minutes before cutting.
Yields: 1 quiche

Custard-Style Macaroni and Cheese

 Macaroni
2 quarts water
1 1/2 cups macaroni
2 teaspoons sea salt (or less)

Custard
3 large eggs
1 1/2 cups milk
1 teaspoon sea salt (or less, if you wish)
1/2 teaspoon paprika
1 1/2 cups (6 ounces) grated cheese

 Topping
1/4 cup (1 ounce) Parmesan cheese
1/4 cup buttered bread crumbs

Up to a day ahead, cook the macaroni in a large pot of salted water as directed on the package. Cook until tender--do not undercook. Rinse thoroughly in cold water and drain. Refrigerate until ready to use.
Preheat the oven to 325° F. Grease a 10x6x2-inch casserole dish.
Prepare the custard: In a mixing bowl, whisk together the eggs, milk, salt, paprika, and ground red pepper. In the casserole dish, layer the cooked macaroni with the cheese, and pour the custard over the top. Bake for 40 minutes, or until set in the center. In a small mixing bowl, combine the Parmesan cheese and crumbled crackers. Spread over the casserole, and broil to brown.  Serves 5.
 

Tangy Garden Salad

1 cup chopped or sliced cucumber
8 green onions, with tops, chopped (or purple onions)
1 can LeSeur English peas, drained
1 cup chopped celery
1 large can Shoepeg corn, drained
1 small pimento, chopped (or use canned)
1 large can seasoned French cut green beans, drained
Marinade:
3/4 cup apple cider vinegar
1/2 cup extra virgin olive oil (EVOO)
1 teaspoon sea salt (to taste)
1 cup sugar (more or less) or Splenda or mix of both
1 teaspoon black pepper
Mix marinade ingredients and heat just to a boil. Cool before pouring over vegetables. Store in a glass container. Drain off marinade when serving.

English Pea Salad

Two 10-ounce packages frozen peas, defrosted
1/2 cup EVOO
3 Tablespoons apple cider vinegar
2 Tablespoons chopped green onions
2 Tablespoons or more finely chopped Claussen sweet pickles
1 Tablespoon finely chopped pimentos
1 teaspoon sea salt
1/2 teaspoon pepper

Briefly cook peas by pouring boiling water over them. Drain well, then chill. Mix remaining ingredients well and pour over peas. Refrigerate for at least two hours. Toss with a fork before serving. (Use a slotted spoon to drain)
 

Old Fashioned Fried Potatoes

about 1.5 lbs. new red potatoes cut into 1/2 inch pieces
2 tablespoons extra virgin olive oil
1/4 teaspoon natural sea salt
4 garlic cloves, minced

1 medium Vidalia onion, chopped
1 tablespoon rosemary, whole leaves
pinch of black pepper

Blanch the potatoes in 1 quart of boiling water for 3 minutes, drain, run under cold water for a few seconds and let dry.
Heat the olive oil in a 12 inch skillet over medium heat. Add the potatoes and salt, stir well. Cook uncovered for 30 minutes, stirring occasionally so the potatoes brown evenly. Turn heat up to medium-high. Add garlic, rosemary and pepper. Cook 3 minutes, stirring frequently. Serves 4.

Peel, core, quarter apples. Place in 3-quart saucepan with water, sugar, lemon juice and spices. Cook over low heat until mushy (approximately 30 to 40 minutes). Mash with potato masher, adding more water if necessary to consistency of thick soup. Add half & half. Serve warm with dollop of clotted cream and sprinkle with cinnamon.
Serves: 4 to 6.

Lynn’s Steak Marinade

For each ½ pound of steak:
1 Tablespoon best quality olive oil
2 Tablespoons red wine vinegar
2 Tablespoons soy sauce
¼ Teaspoon dry thyme
¼ Teaspoon garlic powder
Black pepper to taste

Put all the ingredients, except the meat, in a container fitted with a lid. Cover and shake. Pour the marinade over the steak and cover. Marinate in the refrigerator for 4 hours, or overnight. Turn the meat several times to cover all sides. Grill or broil until done as desired.

Crock Pot Cheeseburger Supper

Ingredients:
1 to 1 1/2 pounds ground beef
1 medium onion, coarsely chopped
1 box Bacon & Cheddar Scalloped Potatoes
1 can whole kernel corn, undrained
1 can cream of celery soup (98% lower fat)
salt and pepper to taste
2 tablespoons ketchup
1 tablespoon mustard
4 thick slices American cheese (or 8 thin slices)

Preparation:
In a skillet, brown the ground beef with onions in EVOO; drain. Place potatoes and seasoning mix in the slow cooker; top with undrained corn and cream of celery soup. Top potato mixture with ground beef and onions; salt and pepper to taste.

Dot evenly with ketchup and mustard; top with cheese slices. Cover and cook on low for 7 to 9 hours. Serves 4.

Vidalia Onion Chicken Breast Casserole

1 Large chicken breast, split -and boned
2 tbsp extra virgin olive oil
2 medium potatoes, peeled and sliced
2 medium Vidalia onions, sliced
1 can (10 3/4-oz) Campbell's cream of mushroom soup
Paprika

Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Arrange chicken breast over soup and sprinkle with paprika. Cover tightly and bake at
350 degrees for 1 hour. Yield: 2 servings

Spinach Casserole

2 (10 oz.) pkgs. frozen chopped spinach
1 pkg. Lipton onion soup mix
1 pint sour cream
1 can water chestnuts, sliced
1 can mushrooms, drained

Cook spinach according to package directions. Drain and mix well with remaining ingredients. Bake in a buttered casserole in a 350° F. oven until heated through, about 20 minutes.

Lamb Chops in Foil

2 thick (about 1 inch) lamb chops
1 zucchini unpeeled, sliced
1 large Vidalia onion, quartered
1 small green pepper, cored, sliced
2 tomatoes, quartered
2 potatoes, quartered

fresh springs of thyme
sea salt and pepper to taste
fresh garlic cloves to taste

Make a packet with the above ingredients, wrapped tightly. Bake at 350 degrees for 1 1/4 to 1 1/2 hours.

No Cook Lemon Herb Sauce for Pasta, Fish or Roasted Vegetables

1/2 cup olive oil (EVOO)
1/4 cup fresh lemon juice
1 tsp natural sea salt
1 cup grated Parmesan cheese
1/2 cup chopped flat-leaf parsley
1/4 cup snipped fresh chives

Combine all ingredients in bowl.

For Pasta: Drain pasta, toss with warmed sauce. Serve with extra Parmesan cheese.

For Fish: Marinate fish in covered pan for at least 30 minutes or as long as 1 hour. Grill 3 inches from heat approximately 5 to 7 minutes on each side, or pan sauté in EVOO; basting with remaining marinade.

For Roasted Vegetables: Mix sauce, reserving Parmesan cheese for later. Toss vegetables with sauce to coat evenly. Place in oiled baking sheet. Bake at 425 degrees, turning every 15 minutes until tender. Stir reserved Parmesan cheese to vegetables during last few minutes of cooking.

Quick Cuban Black Beans

1 15 oz. can black beans
2 T. EV olive oil
1 T. Oregano, diced
4 cloves garlic, chopped
1 bay leaf, cumin to taste
Sea salt and pepper to taste
2 T. cilantro, chopped

Add the black beans to a medium saucepan, place over medium heat.
Heat the olive oil in a small skillet over medium heat.
Add the oregano, cumin and garlic, sauté until garlic is lightly golden.

Add the oregano and garlic mixture to the black beans, add bay leaf, salt and pepper.
Cover beans and simmer for 30 minutes.
Serve black beans, and garnish with chopped tomato, onion, cilantro and green onion. Cheddar cheese and a dash of EVOO is optional. Serve over steamed white rice.
 

1 5-6 lb stewing hen or baking chicken
1 package of chicken wings
3 large yellow onions
1 large sweet potato
3 parsnips
11 to 12 large carrots
2 turnips
5 to 6 celery stalks
1 bunch of parsley
Salt and cayenne pepper to taste

Clean the chicken, put it in a large pot, and cover it with cold water. Bring the water to a boil. Add the chicken wings, onions, sweet potato, parsnips, turnips and carrots. Boil about 1.5 hours. Remove fat from the surface as it accumulates. Add the parsley and celery. Cook the mixture about 45 minutes longer. Remove the chicken. The chicken is not used further in the soup (save for another recipe). Finely chop vegetables in the food processor. Salt and pepper to taste. (Note: this soup freezes well.)

Crock Pot Lamb Stew

Ingredients:
2 1/2 cups chicken broth
3 carrots, scraped and thinly sliced
2 onions, thinly sliced
1 pound potatoes, peeled and thinly sliced, about 5 medium potatoes
2 pounds lamb neck pieces or shoulder chops, trimmed
1/8 teaspoon salt
1/8 teaspoon pepper
finely chopped parsley, for garnish

Preparation:
Place the chicken broth into a saucepan and bring to a boil. Put all the vegetables in the Crockpot; arrange the lamb on top.
Add boiling stock and salt and pepper to taste. Cook for 3 1/2 to 4 1/2 hours on HIGH or 7 to 9 hours on LOW.

Sprinkle parsley over the stew and serve hot with thick, crusty bread. Serves 4.
 

Beef and Hominy Bake

1 pound lean ground beef
1/2 cup chopped onion
1 can (16 ounces) chili with beans
2 teaspoons chili powder
1 can condensed cream of chicken soup
1 (20 ounce) can (2 1/2 cups) yellow hominy, drained
2 tablespoons sliced ripe olives
1/2 cup shredded process cheese, or Velveeta (more or less)

Cook ground beef and onion in EVOO till meat is browned. Stir in remaining ingredients, except the cheese. Spoon beef and hominy mixture into 2-quart casserole. Cover; bake at 350° for 25 minutes. Sprinkle cheese over top; continue baking, uncovered, for 5 to 10 minutes longer. Hominy recipe makes about 6 servings.

Pineapple Mango Corn Salsa

1 cup canned crushed pineapple, drained (packed in its own juices)
1/2 medium mango, diced
1/2 cup frozen corn, thawed
1/2 cup chopped tomatoes
1/4 cup minced parsley
3 tablespoons minced red onions
sea salt
cayenne pepper (optional)
cumin, to taste

In a medium bowl, mix the pineapple, mango, corn, tomato, parsley and onion. Season it with salt, cayenne and cumin, to taste. Serve over baked, grilled or sautéed fish or chicken.

Chilled Lemon Soup

2 eggs
1/2 cup sugar
1/8 teaspoon vanilla
Juice and finely grated peel of 1 lemon (about 3 tablespoons juice and 2 tablespoons peel)
1 quart buttermilk
1/2 cup vanilla ice cream
Vanilla ice cream for garnish
Shredded lemon peel for garnish

In a large bowl, whisk eggs, sugar and vanilla. Whisk in lemon juice and lemon peel. Gradually whisk in buttermilk, then the 1/2 cup of ice cream. Process in a food processor until blended. Pour into a large bowl. Cover and chill for at least 1-1/2 hours. Serve in wine glasses garnished with a scoop of vanilla ice cream and additional lemon peel, if desired. Serves: 3

Quick, Spicy Chicken Soup

1 can plain Campbell's condensed Chicken Noodle Soup prepared with 3/4 can water
cayenne pepper to taste
2 slices Sargento muenster cheese (buttery, melts great)
Cook soup. Add the cheese after you fill your cup. Gooey, spicy comfort in a cup.

Arroz Verde (Green Rice)

1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt chicken broth
1-1/4 cups milk
1 tsp. natural sea salt
1 Tbs. EVOO
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced

Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.
In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes. Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.


 

08/01/2008 02:18:00 PM 

NOTE:

Regarding the olive oil in these recipes, I suggest a high quality cold pressed (hereafter known as EVOO) extra virgin olive oil.  We like Star Special Reserve Organic Olive Oil sold at Sams or Wal-Mart. There is nothing finer than excellent authentically cold pressed olive oil, laced with herbs, fresh pepper, natural sea salt, and chopped garlic, used as a dip for fresh, hearty panini bread.

Add a side of kalamata olives, seedless red grapes and mild cheese. Yummmmmmmm.

Tzatziki is a thick, creamy authentic Greek dip with a texture that allows it to be eaten alone, or as a spread and condiment.

16 ounces (2 cups) of strained Greek yogurt (must be Greek)
1 to 4 cloves of garlic, finely chopped (garlic gets stronger with time)
1/2 cup of diced or grated English cucumber
1 tablespoon of good EV olive oil
2 teaspoons of lemon juice
Fresh or dried dill to taste

Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, mixing completely with the oil. Add the garlic, according to taste, and cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled with pita bread.

(great with gyro meat)

Yield: about 2 1/2 cups
 

Traditional Gyro Meat

1 pound ground lamb or beef
1/2 cup very finely chopped mild onion
2 teaspoons fresh minced garlic
3/4 teaspoon salt (preferably sea salt)
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1/4 teaspoon black pepper

Mix everything together and let sit in the fridge for 1-2 hours.

Blend in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just takes like cooked minced meat.)

Form into a loaf, sprinkle with olive oil,  and bake in the oven for about 45 minutes to 1 hour at 325 degrees F. It should be a bit dry. Serve on pita bread with Tzatziki spread, red onion, lettuce, tomato and kalamata olives.

Lynn’s Lover’s Leap Pasta Sauce with Fettucine

Start with:
1 jar (1 lb. 10 oz) Chunky Ragu Tomato, Basil and Italian Cheese Pasta Sauce

Process individually (chop fine) in food processor:
1 large yellow onion
at least ½ cup kalamata olives
1/2 lb. cooked ground beef
2 Johnsonville New Orleans Brand Andouille Recipe Spicy Smoked Sausages & fresh chopped garlic to taste

Brown onion in 4 Tbsp. of quality Cold Pressed Extra Virgin Olive Oil until soft but not brown. Add pasta sauce, meats, olives, garlic and 1 cup chopped mushrooms. Stir frequently. While simmering, add 2 Tbsp. finely chopped garlic. Add 1 teaspoon fresh or dried basil and simmer about 20 minutes.

Pasta:
Cook 1 pound Reggano Fettucine Pasta for nine minutes. Drain immediately. Butter. Smother with pasta sauce and sprinkle with parmesan cheese and fresh ground black pepper.

Sweet Shop  

Old Fashioned Banana Cream Pie

1/2 c flour
1 1/2 c sugar
1/8 teaspoon salt
2 Eggs
2 c Milk
1 tablespoon butter
2 teaspoons vanilla, divided
3 Bananas
9" baked pie shell
8 oz carton whipping cream
1 tablespoon sugar

Combine flour, sugar, salt and eggs in a medium saucepan. Beat with hand beater or wire whip until well mixed. Add milk gradually and continue beating until smooth. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Stir butter and 1 tsp. vanilla into hot mixture. Place in refrigerator. Slice bananas into cooked pie shell. Remove custard from refrigerator and spoon over bananas. Whip whipping cream until soft peaks form. Gradually add sugar and whip until stiff. Fold in remaining vanilla. Spread over pie, sealing edges. Refrigerate and serve very cold.

Homemade Vanilla Extract

Use 1 vanilla bean split in half and put into a clean glass jar with a tight fitting non-metallic cap. Pour 1/4 cup of vodka or brandy over the beans, Lightly invert the mixture every day for four weeks. You can strain out your bean or keep them in there You can also add more vodka after you have used about half of your extract Store away from direct sunlight.

Foolproof Dark Chocolate Fudge

3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 dash salt
1 cup chopped black walnuts (or hazelnuts)
1 1/2 teaspoons real vanilla

In microwave, carefully melt chips with milk and salt. Stir frequently until creamy. Remove. Quickly stir in nuts and vanilla. Pour into foil lined 8x8 pan. Chill until firm.
 

Links:

Cherry Vanilla Bread Pudding

1 10 oz loaf stale French bread, crumbled (or 6-8 C any type bread)
4 C milk
2 C sugar
8 tablespoons butter, melted
3 eggs
2 teaspoons vanilla
1 C red maraschino cherries, drained and chopped in half
1 C chopped pecans

Layer bread in a 9 by 13 pan.  Sprinkle with cherries and pecans.  Mix all other ingredients.   Pour into baking dish and press bread down to soak.  Soak for five minutes. Bake at 350 degrees F. for approx. 1 hour, or until top is golden brown. Serve warm with table cream.

Decadently Rich Fudge Pie (without the guilt)

2 boxes of low-fat Mori-Nu silken tofu (12.3-ounces each, any firmness)
1 10-ounce package of semi-sweet chocolate chips
1/3 teaspoon. (more or less) sugar
1/3 teaspoon (more or less) water

chocolate cookie crumb no-bake pie shell whipped cream or topping

Melt the chocolate in the top of a double boiler until the chips retain their shape but are soft as warm butter. Remove from heat and let stand a couple minutes.

Puree the tofu in a food processor—about 2 minutes—frequently scraping down the sides of the mixing bowl to ensure that all of the tofu is converted from a soft brick into a warm-pudding consistency. Add the water to the sugar, then mix both into the tofu. Add the softened chocolate and stir until thoroughly mixed. Pour into a chocolate-cookie pie shell and swirl the top to make soft peaks. Chill to set and top with whipped cream. Ready in 1 hour.

Strawberry Soup with Creme Fraiche

Ingredients
3 pints fresh strawberries, hulled and washed
2-1/2 cups good orange juice
sugar to taste (depending on sweetness of berries)
1 cup créme fraiche (1/2 whipping cream and 1/2 cup sour cream)

This chilled soup can be made up to 2 days ahead. In a food processor, puree berries until smooth. Pour into a bowl; add orange juice and sugar. Whisk in créme fraiche until well-blended. Chill for 2 hours. Serve in bowls, garnished with fresh sliced strawberries.

Baked Fudge

2 c. sugar
2 teaspoons vanilla
4 eggs, room temperature, beaten to blend
1/2 c. all purpose flour
1/2 c. unsweetened cocoa powder
1 c. butter, melted
1 c. chopped pecans
unsweetened whipped cream (garnish)

Preheat oven to 325°.

Beat sugar and egg until mixture forms
slowly dissolving ribbon when beaters are lifted.
Sift flour and cocoa into mixture and blend well.
Stir in melted butter, nuts and vanilla.
Do not over-mix.

Spread batter evenly in 8x10" baking pan (glass is OK).

Set into larger pan and add enough boiling water to the larger pan to come halfway up sides. Bake until fudge is firm and knife inserted in center comes out moist but clean, about 1 hour, less for very fudgy baked fudge).  Let cool. (also great warm with ice cream) Cut into squares. Serve with whipped cream. 8-10 servings.

Homemade Cream Cordial

1 can (14-oz) eagle brand sweetened milk
1 1/4 c Liqueur (almond; coffee, raspberry, hazelnut, mint)
1 c whipping cream
4 Fresh Eggs (grade A clean & uncracked - use extreme caution and at own risk as raw eggs can contain harmful bacteria)

In blender container, combine all ingredients; blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir before using. (Makes about 1 quart.)

Cappuccino Mix

1 c. powdered instant creamer
1 c. cocoa
2/3 c. instant coffee granules
1/2 c. sugar
1/2 teaspoon. cinnamon
1/4 teaspoon nutmeg

Combine all ingredients. Store in an airtight container. Makes 33 servings. A nice gift. To serve: place 1 tbsp. plus 1 tsp. in a cup and add 1 cup boiling water. Stir well.

Rich, Silky Hot Chocolate

Enjoying this rich hot chocolate is like drinking a melted chocolate bar.

1/2 c good quality cocoa (powdered, unsweetened)
1 c sugar
2 cups milk (whole or 2%)
2 cups half & half (I like fat free Land 'O Lakes)
7 teaspoons cornstarch
1/2 c cold water

Mix the cocoa and sugar together. Gradually combine the milk and half & half with the cocoa-sugar mixture in a medium-sized saucepan, whisking slowly to keep it smooth. Bring to a simmer and continue stirring with a whisk. Mix the cornstarch into the water and gradually add to the pot. Simmer over low heat, stirring constantly, until cocoa thickens and becomes glossy and smooth. Top with whipped cream and shaved chocolate. This recipe may be cut in half for fewer servings. Serve with a chaser of cool water, as this chocolate is quite sweet.

Top of Page

Chocolat is a richer, sweeter beverage than cocoa. 

In a medium, heavy saucepan, bring to rolling boil: 1 cup heavy cream

Immediately remove from heat and whisk in: 8 ounces premium quality semisweet chocolate, cut into 1/4 inch pieces.

Strain the mixture through a fine-mesh sieve, pushing it through with a rubber spatula. Chocolate concentrate may be refrigerated in a covered jar for up to 10 days.

For each cup of hot chocolate, stir together: 1/4 cup chocolate concentrate and 1/4 cup of milk, water, OR coffee.

Heat over low heat, or in a microwave on high for 45-60 seconds, until warm but not boiling.

Stir in: 1/4 teaspoon vanilla.

Top each serving with: nutmeg,  cinnamon. or shaved chocolate and whipped cream.

Lemon Pudding

¾ cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, at room temperature

Whisk the sugar and the cornstarch together in a medium saucepan.  Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
Remove the pan from the heat and stir in the lemon juice and butter.  Pour through a strainer into a large serving bowl or 4 individual serving dishes.
Let cool to room temperature.  Chill, loosely covered, for at least 2 hours until set and thoroughly chilled.  Serve chilled.

Frozen Peanut Butter Pie

Ingredients:
8 ounces cream cheese, softened
1 cup powdered sugar
1/3 cup good quality creamy peanut butter
1/2 cup milk
8 ounces whipped topping
One 9-inch pie crust (chocolate is delicious)

Whip cream cheese until fluffy. Add the sugar and peanut butter. Stir in the milk and whipped topping. Freeze until firm.

Pumpkin Fudge 

3 cups granulated sugar
3/4 cups (1 ½ sticks) butter
1 -5 1/3 oz. can (2/3 cup) evaporated milk
1/2 cup solid pack pumpkin
1 teaspoon pumpkin pie spice
1 -12 oz. package butterscotch morsels
1 7 oz. jar marshmallow creme
1 cup toasted pecans, chopped
1 teaspoon vanilla extract

1. Butter a 13 x 9-inch pan.
2. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice.
3. Cook over medium-high heat. Bring to a boil, stirring constantly until mixture reaches 234°, about 15 - 20 minutes. (The mixture MUST reach 234° for the candy to set up.)
4. Remove from heat; quickly stir in butterscotch morsels, marshmallow crème, nuts and vanilla. Mix until well blended.
5. Quickly pour into greased pan and spread evenly.
6. Cool and cut into squares.
7. Seal the candy in an airtight container and keep it at room temperature for up to two weeks.
 

"A cup of coffee - real coffee - home-browned, home-ground, home-made, that comes to you dark as a hazel-eye, but changes to a golden bronze as you temper it with cream that never cheated, but was real cream from its birth, thick, tenderly yellow, perfectly sweet, neither lumpy nor frothing on the Java: such a coffee is a match for twenty blue devils, and will exorcise them all. "

~Henry Ward Beecher "Eyes and Ears"   

 A bend in the road is not the end of the road... unless you fail to make the turn.  ~Author Unknown

My flesh and my heart may fail, but God is the strength of my heart forever. Psalm 73:26

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