Thursday, June 24, 2010
Microwave Marshmallow Fudge Recipe
A batch of this smooth fudge can be made in minutes, so
it’s perfect for a bake sale when time is short. But
it’s so easy, you can fix it anytime you're craving a
sweet treat. Use different flavors of frosting and chips for
variety.—Sue Ross, Casa Grande, Arizona
81 Servings
Prep: 15 min. + chilling
Ingredients
1 teaspoon butter
1 can (16 ounces) chocolate frosting
2 cups (12 ounces) semisweet chocolate chips
1/2 cup chopped walnuts
1/2 cup miniature marshmallows
Directions
Line a 9-in. square pan with foil and grease the foil with
butter; set aside. In a microwave, melt frosting and chocolate
chips; stir until smooth. Stir in walnuts; cool for 10 minutes.
Stir in marshmallows. Transfer to prepared pan. Cover and
refrigerate until firm.
Using foil, lift fudge out of pan. Discard foil; cut into 1-in.
squares. Store in an airtight container in the refrigerator.
Yield: about 2 pounds.
Nutrition Facts: 1 piece equals 51 calories, 3 g fat (1 g
saturated fat), trace cholesterol, 17 mg sodium, 6 g
carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1/2
starch, 1/2 fat.
Microwave Marshmallow Fudge published in The Taste of Home
Cookbook
This recipe was posted in Simple & Delicious Nov./Dec. 2009 issue
A batch of this smooth fudge can be made in minutes, so
it’s perfect for a bake sale when time is short. But
it’s so easy, you can fix it anytime you're craving a
sweet treat. Use different flavors of frosting and chips for
variety.—Sue Ross, Casa Grande, Arizona
81 Servings
Prep: 15 min. + chilling
Ingredients
1 teaspoon butter
1 can (16 ounces) chocolate frosting
2 cups (12 ounces) semisweet chocolate chips
1/2 cup chopped walnuts
1/2 cup miniature marshmallows
Directions
Line a 9-in. square pan with foil and grease the foil with
butter; set aside. In a microwave, melt frosting and chocolate
chips; stir until smooth. Stir in walnuts; cool for 10 minutes.
Stir in marshmallows. Transfer to prepared pan. Cover and
refrigerate until firm.
Using foil, lift fudge out of pan. Discard foil; cut into 1-in.
squares. Store in an airtight container in the refrigerator.
Yield: about 2 pounds.
Nutrition Facts: 1 piece equals 51 calories, 3 g fat (1 g
saturated fat), trace cholesterol, 17 mg sodium, 6 g
carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1/2
starch, 1/2 fat.
Microwave Marshmallow Fudge published in The Taste of Home
Cookbook
This recipe was posted in Simple & Delicious Nov./Dec. 2009 issue
Sunday, June 20, 2010
things want to try....yummy
Amish Country Casserolle
1 pound beef chunks or ground beef
1 chopped onion
1 can tomato soup
1 pound egg noodles
1 can cream of mushroom soup
1 tablespoon olive oil
Saute chopped onion in olive oil. add beef. Cook well. Add can of tomato soup, undiluted. Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted. Grease casserolle dish. Place 1/2 of beef mixture in bottom of casserolle. add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desrired, sprinkle paprika lightly on top of noodles. Bake in 375 degree oven for 20-25 minutes or until bubbly.
HOMEMADE VELVEETA
1 1/2lb grated cheddar
1 1/2c very hot water
1/2cup plus 1T instant dry milk
1/2 envelope unflavored gelatin (1 1/2t)
In blender, put 1/2 of the water and 3T of the milk, 1/2t of the gelatin, and whip until gelatin is desolved. Quickly add to the hot mixture 1/2lb of the cheddar. Whip till blended. Pour into a 8x4x2 1/2" loaf pan that has been lined with plastic wrap. Repeat this twice, till all ingredients are used. Cover pan with more plastic wrap and chill overnight before unmolding. Keep cold and slice as needed. Yield 2lbs.
1 pound beef chunks or ground beef
1 chopped onion
1 can tomato soup
1 pound egg noodles
1 can cream of mushroom soup
1 tablespoon olive oil
Saute chopped onion in olive oil. add beef. Cook well. Add can of tomato soup, undiluted. Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted. Grease casserolle dish. Place 1/2 of beef mixture in bottom of casserolle. add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desrired, sprinkle paprika lightly on top of noodles. Bake in 375 degree oven for 20-25 minutes or until bubbly.
1 1/2lb grated cheddar
1 1/2c very hot water
1/2cup plus 1T instant dry milk
1/2 envelope unflavored gelatin (1 1/2t)
In blender, put 1/2 of the water and 3T of the milk, 1/2t of the gelatin, and whip until gelatin is desolved. Quickly add to the hot mixture 1/2lb of the cheddar. Whip till blended. Pour into a 8x4x2 1/2" loaf pan that has been lined with plastic wrap. Repeat this twice, till all ingredients are used. Cover pan with more plastic wrap and chill overnight before unmolding. Keep cold and slice as needed. Yield 2lbs.
5 Marinades for Grilled Vegetables | Care2 Healthy & Green Living
5 Marinades for Grilled Vegetables | Care2 Healthy & Green Living: "Spicy Orange & Cilantro
2 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon orange marmalade
1 tablespoon chopped fresh cilantro
1 teaspoon red pepper flakes
Asian
2 tablespoons light soy sauce
2 tablespoons seasoned rice wine vinegar
2 teaspoons minced fres"
2 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon orange marmalade
1 tablespoon chopped fresh cilantro
1 teaspoon red pepper flakes
Asian
2 tablespoons light soy sauce
2 tablespoons seasoned rice wine vinegar
2 teaspoons minced fres"
Wednesday, June 2, 2010
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