Crock Pot Creme Drop Fudge
 Below is a note from the recipe source, I found it interesting to read - so included it for you. I do remember these, do you? And I may just have to go on the hunt of these and try this recipe if time allows.
Usually when fudge making is going on in my house there are lots of kitchen gadgets and tools that go along with the ingredients. You know, the silicone spatula for stirring, the candy thermometer for reaching JUST the right temp so your fudge will set correctly.... those kinda things.   When I was at the grocery recently I saw a bag in the candy isle that I hadn't seen in a while, Old Fashioned Creme Drops! I was VERY excited to come across these so I picked up a couple of bags and headed home with them. Once I got home and got everything unloaded and was reading on the package of the creme drops I realized that those might be just the thing to make fudge out of. It already had the chocolate part covered and the marshmallow cream part covered.... so why not give it a try?!   Am I ever glad I tried crock pot creme drop fudge! They were delicious beyond delicious, they were perfect. The perfect amount of sweet without being too rich. The perfect consistency without being too soft or too hard. They weren't grainy at all. They melted in your mouth, coating your tongue and making you close your eyes to savor the moment. The truly were the perfect fudge. And my family devoured it in less than 2 hours after I cut it into bite sized pieces.     Ingredients: (2) 10 oz bags of old fashioned creme drops 1 1/2 cups of semi-sweet chocolate chips 3 heaping Tablespoons of butter   Directions: Place ingredients in a 1 1/2 - 2 quart crock pot. Secure a couple of layers of paper towels with lid to absorb any condensation during the cooking process. Turn to LOW and cook for 45 minutes - an hour. Remove lid and stir. Replace lid and cook additional 15 - 45 minutes until all ingredients have been completely melted and can be stirred until smooth and glossy looking, making sure there are no lumps left. Pour mixture into an 8"x8" foil lined pan that has been lightly greased. Let sit for at least 3 - 4 hours on counter top until completely cooled before cutting.

Microwave Peanut Brittle

1 c. sugar
1/2 c. white corn syrup

Mix together in 1 1/2 quart casserole and microwave on high 4 minutes. Add: 1 c. roasted, salted peanuts You may use raw peanuts if you add 1/8 teaspoon salt to sugar mixture before cooking. After adding peanuts, microwave on high 3 to 5 minutes, until light brown.

   Now add:
1 tsp. butter
1 tsp. vanilla

Blend well. Microwave on high 1 to 2 minutes more. Peanuts will be lightly brown and syrup very hot. Add:
1 tsp. baking soda

Stir until light and foamy. Pour mixture onto lightly greased cookie sheet, or buttered non-stick coated cookie sheet. Let cool, then break into small pieces and store in air-tight container. Makes about a pound.

ORIGINAL NESTLE TOLL HOUSE COOKIES 

INGREDIENTS 

21/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened 
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups nestle toll house morsels
1 cup chopped nuts 

DIRECTIONS 

Preheat oven to 375°

Combine  flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Braised Short Ribs

3 pounds short ribs of beef

flour

small amount of cooking oil

Cut meat into serving portions

and dredge with flour, brown in hot pan

Barbecue Sauce

4 Tbsp. minced onion

3/4 cup water

1 cup tomato puree or sauce

3 Tbsp. vinegar

2 Tbsp. worcestershire sauce

1 tsp salt

1 tsp paprika

1 tsp chili powder

1/2 tsp blck pepper

1/4 tsp cinnamon

dash of ground cloves

In saucepan combine ingredients and heat until boiling.

Pour over meat, cover and cook in kettle at simmering temps

or in a slow oven (300)  1 1/2 - 2  hours or Til tender

Peaches and Cream

Ingredients
1 package (16 ounces) pecan shortbread cookies, crushed 1/2 cup butter, melted 1 cup sugar 1 package (3 ounces) peach gelatin 2 tablespoons cornstarch 1 can (12 ounces) lemon-lime soda 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1 carton (8 ounces) frozen whipped topping, thawed 6 cups fresh or frozen sliced peeled peaches, thawed 1/3 cup unsweetened pineapple juice
Directions
In a small bowl, combine the cookie crumbs and butter; press onto the bottom of an ungreased 13-in. x 9-in. dish. In a small saucepan, combine the sugar, gelatin and cornstarch; stir in soda until smooth. Bring to a boil. Cook and stir for 5-7 minutes or until slightly thickened. Cool to room temperature, stirring occasionally. Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in whipped topping until blended. Spread over crust. Combine peaches and pineapple juice. Arrange over cream cheese layer. Pour gelatin mixture over top. Cover and refrigerate overnight. Yield: 15 servings.

Cheddar and Bacon Cheese Ball

- 8 ounces cream cheese, softened

- 8 ounces sharp cheddar cheese, shredded, room temperature

- 2 teaspoons Worcestershire sauce 

- 2 ounces jar real bacon pieces, divided

In a medium bowl, beat together cheeses with an electric beater. 

Add Worcestershire sauce and 1-2 tablespoons of bacon pieces. 

Continue beating until well blended. 

Form into ball and roll in remaining bacon bits. 

Cover and chill for at least 1 hour. 

Serve with crackers. 

Sponge Cake

Ingredients

6 egg whites

3 egg yolks

1-1/2 cups all-purpose flour

1-1/4 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar, divided

2 teaspoons hot water

1/2 cup orange juice, warmed

1-1/4 teaspoons vanilla extract

3/4 teaspoon grated orange peel

1/4 teaspoon grated lemon peel

3/4 cup reduced-fat whipped topping

Directions

Let egg whites and egg yolks stand at room temperature for 30 minutes. Sift together the flour, baking powder and salt; set aside.

In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and hot water, beating until thick and pale yellow. Blend in the orange juice, vanilla and orange and lemon peels. Add reserved flour mixture to egg yolk mixture.

In another bowl and with clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.

Spoon batter into an ungreased 10-in. tube pan. Bake on the lowest rack at 350° for 25-30 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. Serve with whipped topping. Yield: 12 servings.

I have made some wonderful things with our blackberries, I made Blackberry Freezer Jam, it is so easy and tastes so good. I made up several pints of them. My husband loves blackberries, so I made seedless Jam so I could eat it too, nothing better on a home made biscuit than home made jam. Nice thing is I have about 5 gallons of blackberries left in the freezer too, so can make more when this is gone. 

Fresh out of the oven

Blackberry cobbler

21/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)

1 cup sugar

1 cup Gold Medal® all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

½ cup butter, melted

Cream, whipped cream or ice cream, if desired

In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.

In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.

Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

Makes 8 servings

Strawberry Poke Cake

Ingredients

1 package (18-1/4 ounces) white cake mix

1-1/4 cups water

2 eggs

1/4 cup canola oil

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed

2 packages (3 ounces each) strawberry gelatin

1 carton (12 ounces) frozen whipped topping, thawed, divided

Fresh strawberries, optional

Directions

In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.

Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.

Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.

Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers. Yield: 10-12 servings. 

Old-Fashioned Fudge Cake Recipe

INGREDIENTS
1/4 cup shortening
1 cup sugar
1 egg
1 egg white
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
4-1/2 teaspoons baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup 2% milk
1/2 cup boiling water

FROSTING:
3/4 cup sugar
1/4 cup half-and-half cream
2 tablespoons butter
1/3 cup miniature marshmallows
1/4 cup semisweet chocolate chips

DIRECTIONS
In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake.

Alcohol Substitutes for Recipes

I watch many TV cooking shows and many use alcohol in them, I am a Christian and do not use alcohol in any form, so this comes in very handy when making a dish that calls for some kind of alcohol. Hope you enjoy your dishes with substitutes too. 

Here's a helpful list that suggests substitutes for a variety of alcoholic beverages. Quantities and substitutes vary, depending on the recipe used.

Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.
Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.
Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.
Bourbon: Non-alcoholic vanilla extract.
Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.
Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves.
Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee syrup.
Creme de cacao: Powdered white chocolate mixed with water; non-alcoholic vanilla extract and powdered sugar.
Creme de cassis: Black currant Italian soda syrup; or black currant jam.
Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.
Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.
Licorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.
Mirin: White grape juice mixed with lemon juice or zest.
Muscat: White grape juice mixed with water and powdered sugar
Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade.
Peach brandy: Syrup from canned peaches in heavy syrup; or peach preserves.
Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves
Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice
Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.
Riesling: White grape juice mixed with water and a pinch of powdered sugar.
Rum: Non-alcoholic vanilla or rum extract.
Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.
Vermouth: Apple cider; or apple juice mixed with lemon juice and water.
Vodka: Water; apple cider or white grape juice mixed with lime juice.
White wine: White grape juice; apple cider; apple juice; vegetable stock; or water.

BOJANGLE'S BISCUITS

INGREDIENTS:

3 cups self rising flour

3 teaspoons baking powder

2 teaspoons confectioners' sugar

1/2 cup shortening

1 1/4 cup buttermilk

butter

DIRECTIONS:

Mix dry ingredients. Cut in shortening. Stir in buttermilk. Knead a few times, roll or pat out on a board and cut with a biscuit cutter. Bake in 450 degrees F oven for 12 minutes (or until golden). Brush with butter.

These are so good, I made them yesterday, and then sausage gravy to top them with, oh my out of this world good, just such a wonderful biscuit, my fav now.

Chocolate Gooey Butter Cookies

Recipe courtesy Paula Deen
Serves: 2 dozen cookies


Ingredients

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." 
Cool completely and sprinkle with more confectioners' sugar, if desired.

Quick Skillet Cobbler

1/2 stick butter
1 cup sugar
1 teaspoon baking powder
1 cup flour
1/2 teaspoon salt
1/2 cup milk
2 cups sliced fresh or frozen fruit of your choice

Preheat oven to 350 degrees.

Melt the butter in a 10 inch cast iron skillet.

Mix dry ingredients with milk. Pour half the melted

butter and the sliced fruit in to the batter and mix.

Pour batter into warm skillet. Bake for 35 minutes or

until golden brown. Good even with strawberries.

Appears gooey in the middle. Serve warm or hot with

a scoop of vanilla ice cream on top

or pour some milk over it.

Coconut Cream Pie

Ingredients 

1 cooked 9 inch pie crust
3 c milk
1 c sugar
1/2 c plain flour or 1/4 c cornstarch
1/4 tsp. salt
4 eggs
3 TBS butter
1-1/2 tsp. vanilla
1 c coconut

Directions
First separate the egg yolks from the whites and set aside.
Put the sugar and flour or cornstarch and salt in a saucepan. Gradually add the milk. Cook and stir over medium heat until thick and bubbly. Cook for two more minutes and then remove one cup from the pan. Mix with the egg yolks and whisk together. Return to the pan and stir, and bring to a gentle boil. Cook for 2 minutes and remove from heat. Stir in butter, vanilla and 1 c coconut.  Spoon into baked pie crust and add meringue with some coconut sprinkled on top. Bake for 12-15 minutes at 350.

HEARTY CHEESE RAVIOLI CASSEROLE

1/2 pound bulk Italian sausage

1/2 pound lean ground beef (90% lean)
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (25 ounces) cheese raviolo
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a casserole dish. Stir in the marinara sauce, tomatoes and mushrooms. Prepare the ravioli according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is browning and bubbly.