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Recipes
Classic Chocolate Fudge
By Reneeb
1.Line the bottom and sides of an 8 × 8-in
- 500 g best quality dark, milk or white chocolate, about 3 1/2 cups coarsely chopped
- 300 mL can sweetened condensed milk
- Four ways to switch it up
- 1 . Dark-chocolate ginger fudge: Use dark chocolate. Stir 1 cup chopped candied ginger into fudge mixture.
- 2 . Cookies and cream fudge: Use white chocolate. Stir 1 1/2 cups crumbled chocolate wafers into fudge mixture.
- 3 . S’mores fudge: Use milk chocolate. Stir 1 1/2 cups mini marshmallows and 1 1/2 cups honey graham cereal or broken-up graham crackers into fudge mixture.
- 4 . Fruit and nut fudge: Use dark, milk or white chocolate. Stir 1 cup any chopped dried fruit and 1 cup any chopped nuts into fudge mixture.
Tomato Tortellini Soup
By Reneeb
Melt margarine in a saucepan over medium heat; add garlic
- 1 T. margarine
- 3 cloves garlic, minced
- 3 10-1/2 oz. cans chicken broth
- 8-oz. pkg. cheese tortellini
- 1/4 c. grated Parmesan cheese
- salt and pepper to taste
- 2/3 c. frozen chopped spinach, thawed and drained
- 14-1/2 oz. can Italian stewed tomatoes
- 1/2 c. tomato sauce
Whipped Shortbreads
By Reneeb
How to make perfect whipped shortbread
- Prep time
- 7 mins
- Cook time
- 35 mins
- Total time
- 42 mins
- Serves: 12
- Ingredients
- 1/2 cup of salted butter
- 1/2 cup of hard margarine
- 1/2 cup of icing sugar
- 1 1/2 cups of flour
- Instructions
- Whip the margarine, butter and icing sugar together well. You can use all butter for sure,then it is a shortbread for the purist.
- Once it looks all deliciously creamy, resist from eating it by the spoonful, and get your flour ready.
- Start the mixer and slowly add in the flour, until it has all been added in.
- Then you can proceed to let your mixer do all the work for you and whip it for 6 minutes. You are wanting lighter than air shortbread here.
- Using a small cookie scoop, scoop the dough out onto an ungreased baking sheet. Top with sprinkles or a piece of Christmas cherry.
- Bake them in a 275 degree oven for about 30-35 minutes you want to dry out shortbread in essence, not bake it, thus the low temperature.
- (If you have a warm kitchen or live in a warm climate, cool the cookies in the fridge then bake. They won't flatten out)
Easy Layered Taco Pie
By Reneeb
CRUMBLE meat into microwaveable plastic colander; place over microwaveable bowl
- 1 lb. (450 g) lean ground beef
- 1 pkg. (35 g) taco seasoning mix
- 1/2 cup water
- 4 flour tortillas (6 inch), cut into quarters
- 1 cup salsa
- 1 cup Kraft Tex Mex Shredded Cheese
- 2 cups shredded lettuce
- 2 green onions, sliced
- 1/4 cup sour cream
Lemon Poppyseed Cookies
By Reneeb
In a small bowl, whisk together flour, baking powder and salt; set aside
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup sugar
- 1 egg
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons poppy seeds
Beef Barley Soup
By Reneeb
- 1 lb. ground beef
- 1 onion, chopped
- Optional: 1/2 green pepper, chopped
- 1 T. oil
- 6 c. water
- 28-oz. can crushed tomatoes
- 2 potatoes, peeled and diced
- 4 carrots, peeled and diced
- 1/2 c. pearled barley, uncooked
- 1 stalk celery, diced
- 1/2 t. dried parsley
- 1/2 t. dried oregano
- 1/2 t. dried basil
- 1/2 t. salt
- 1/2 t. pepper
- In a soup pot over medium heat, brown beef, onion and green pepper, if using, in oil. Add remaining ingredients. Cover and simmer over low heat for 2 hours, stirring often. Makes 8 to 10 servings.
Ham and Cheese Tortilla Roll-Ups (lighter recipe)
By Reneeb
Mix cheese,, mayonnaise, sour cream and corn
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Waffles - Chocolate Dessert
By Reneeb
Cream together margarine and sugar, add egg, vanilla
- 1/4 c margarine
- 1/2 c sugar
- 1 egg
- 1/2 t vanilla
- 2/3 c flour
- 3 T cocoa
- 1 t baking powder
- pinch salt
- 2/3 c milk
chocolate-peanut butter layered cupcakes
By Reneeb
Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups
- 1 1/2 cups Pillsbury BEST® All Purpose Flour
- 1/3 cup Hershey’s® baking cocoa
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup Crisco® Pure Vegetable Oil
- 1 cup water
- 1 tablespoon white vinegar
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- 1 LAND O LAKES® Egg
- 1 package (8 oz) cream cheese, softened
- 3/4 cup Jif® Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar
- 1/4 cup Reese's® peanut butter chips
- 1/4 cup Hershey’s® semi-sweet chocolate baking chips
Chocolate covered Pretzel Rod
By Reneeb
Heat chopped semisweet chocolate bars in the microwave in 30-second increments until melted
- Directions
- 1 1. to 350 9 13 2-inch degrees F. Place nonstick aluminum foil in the bottom and overhanging sides of a 9 x 13 x 2-inch baking dish; set aside.
- 2 2. 2. In a medium bowl, stir together flour, baking powder and salt until well blended.
- 3 3. 2 2 butter and sugar on medium-high speed until fluffy, about 2 minutes. Add egg and beat until incorporated. Add peanut butter and beat until well blended, about 2 minutes.