My email ‘in box’ is over-flowing with recipes! Since I don’t have anything ‘new’ to share, will just start passing them off to you!


German Chocolate Fudge

2 C. semisweet chocolate chips
12 (1 oz, ea) squares German
sweet chocolate
1 (7 oz) jar marshmallow creme
4 1/2 C. granulated sugar
2 T. butter
1 (12 fluid oz) can evaporated milk
1/8 tsp. salt
2 C. chopped pecans

Butter a 10 X 15″ pan.
Combine choc. chips, German
sweet choc. & marshmallow
creme in large bowl. Combine
sugar, butter, evap. milk & salt
in heavy skillet – bring to boil
over medium heat. Cook 6
minutes, stirring constantly.
Pour hot syrup over choc.
mixture; stir with wooden
spoon until smooth, stir in
pecans. Spread mixture into
prepared pan & let stand until
firm; cut into squares.


Caramel Apple Crisp/Cheesecake
(overnight recipe)

1/4 C. brown sugar
1 C. graham cracker crumbs
3/4 C. rolled oats
1/2 C. butter, melted (plus
more for greasing )

Cheesecake Layer:
2 (8 oz, ea) pkgs. cream cheese, softened
2 T. corn starch
1/4 C. brown sugar
1/4 C. granulated sugar
1/2 tsp. ground ginger
2 tsp. vanilla
1/2 tsp. cinnamon

2 medium-large apples, peeled/
thinly sliced

Apple Crisp Topping:

1/4 C. flour
1/4 C. rolled oats
1/4 C. brown sugar
1/2 tsp. cinnamon
2 T. coconut oil

caramel ice cream topping

Preheat oven 350 degrees F.
Thoroughly grease 9 X 13″ pan
with butter, spray or line with foil.
(If using foil, make sure to extend
over sides of pan to use as handles
to lift out the bars)
In bowl combine graham cracker
crumbs, rolled outs, butter &
brown sugar; mix well then press
inside bottom of prepared pan. Bake
5 minutes then remove from oven
to cool. (do not turn oven heat off)

In bowl of elec. mixer, blend cream
cheese, brown sugar, gran. sugar, cinnamon,
ginger, cornstarch & vanilla; pour on top
of cooled crust.
Apple Layer:
Arrange thinly sliced apples on top of
cream cheese mixture in single layer.
Mix together Apple Crisp topping &
sprinkle on top of apple slices layer.
Bake 40-50 minutes. Remove from
oven & cool 15 minutes then
refrigerate overnight. Cut into
squares & serve with caramel
drizzled over the top of bars.
Makes 20-24 bars.

Turkey Spinach Lasagna Rolls

4 T. butter
4 T. flour
2 C. milk
2 C. vegetable or chicken broth
4 T. Dijon mustard
2 C. shredded Jarlsberg cheese
6 lasagna noodles (not the ‘no boil’
1 (10 oz) box frozen chopped spinach,
thawed/squeezed of excess moisture
2 C. leftover cooked turkey, shredded
or cubed
2 C. shredded Swiss cheese

Preheat oven 350 degrees F.
Spray a casserole dish with nonstick
spray. Cook lasagna noodles accordg.
to pkg. directions; rinse with cold
water & lay flat on nonstick foil or
parchment paper. In heavy bottomed
pan melt butter over medium heat;
whisk in flour 1 minute. Whisk in
chicken broth, milk & Dijon mustard;
bring to slow boil & whisk until
thickened, 3-5 minutes. Remove from
heat & stir in Jarlsberg cheese. Ladle
1/2 C. cheese sauce in bottom of
prepared dish (reserve 1/4 C.
shredded Swiss & frozen spinach)
Divide turkey, remaining spinach &
Swiss cheese among each lasagna
noodle; roll up into a pinwheel
shape & place on top of sauce in
dish; top with reserved spinach.
Ladle a spoonful of sauce on top
of each roll & top with reserved
shredded cheese. Bake, covered,
15 minutes. Remove cover &
bake another 5 minutes.


Crockpot Mashed Potatoes

5 lb. russet potatoes, peeled/
cut into large cubes
1 1/2 C. vegetable stock or water
1/4 C. butter cut into small cubes
1/2 C. sour cream
1 C. milk

chives or Cheddar cheese, garnish

Place cubed potatoes into crockpot
with vegetable stock (or water) & butter.
Cover & cook on High 4 hours 30 minutes.
Mash potatoes; add sour cream & milk,
stir to combine. If it seems too thick,
add more milk until you get the consistency
you prefer. add salt/pepper, to taste.
Just before serving top with chives/cheese,
if desired. Serves 6-8


Pumpkin Gingerbread Loaves

3 C. sugar
1 C. vegetable oil
4 eggs
2/3 C. water
1 (15 oz) can pumpkin puree
2 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
3 1/2 C. flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder

Preheat oven 350 degrees F.
Lightly spray two 9 X 5″ loaf pans
with nonstick spray. In large
bowl combine sugar, oil & eggs;
beat until smooth. Add water &
beat until well blended. Stir in
pumpkin & spices. In medium bowl
combine flour, soda, salt & baking
powder. Add dry ingredients to
pumpkin mixture & blend just until
all are mixed. Divide batter between
prepared pans & bake 1 hour until
a toothpick inserted into centers
comes out clean. Makes 2 loaves.


Orange Soda Crockpot Chicken

4-5 chicken breasts
1 can orange soda
1/3 C. soy sauce

Combine chicken, soda & soy sauce in
gallon freezer bag. Refrigerate overnight.
Place ingredients in crockpot & cook 6-8
hours on High. Serves 6-8


Gnocci & White Beans

1 T. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (16 oz) pkg. potato gnocci
(usually in the refrigerated
or frozen pasta section)
1 (15 oz) can white kidney or
cannellini beans, rinsed/drained
1 (14.5 oz) can Italian diced
tomatoes, undrained
1 (6 oz) pkg. fresh baby spinach
1/4 tsp. pepper
1/2 C. shredded mozzarella cheese
3 T. grated Parmesan cheese

In large skillet heat oil over medium-
high heat. Add onion, cook & stir until
tender. Add garlic; cook 1 minute longer.
Add gnocci; cook & stir 5-6 minutes or
until golden brown. Stir in beans,
tomatoes, spinach & pepper; heat
through. Sprinkle with cheeses; cover
& remove from heat. Let stand 3-4
minutes until cheese has melted.
Serves 6

(recipe: Kraft recipes)

Shrimp & Noodle Bowls

8 oz. uncooked angel hair pasta
1 lb. cooked small shrimp
2 C. broccoli coleslaw mix
6 green onions, thinly sliced
1/2 C. minced fresh cilantro
2/3 C. sesame-ginger salad

Cook pasta accordg. to pkg.
directions; drain & rinse in cold
water. Transfer to large bowl; add
shrimp, coleslaw mix, onions &
cilantro. Drizzle with dressing &
toss to coat. Cover & refrigerate
until serving. Serves 6


Peppered Beef Tenderloin

6 beef tenderloin steaks, cut 1″ thick
1 T. coarse ground black pepper
1/2 tsp. garlic salt
3 T. butter or marg.
1 tsp. flour
1/4 C. beef broth

Season steaks on both sides with pepper &
garlic salt; press pepper into meat. Melt
butter in 10″ skillet; saute steaks 4-5 minutes
on each side. Remove from skillet & keep
warm on a platter. Add flour to skillet &
stir well to mix. Add broth & heat to boil.
Spoon over steaks & serve immediately.
Serves 6, 1 steak each

(recipe: McCormick.Inc.)

Pralines & Cream Fudge

3 C. white chocolate chips
1 (14.5 oz) can sweetened
condensed milk
2 tsp. vanilla
1 C. brown sugar
1/3 C. heavy whipping cream
1/4 C. salted butter (1/2 stick)
1 C. powdered sugar
1 1/2 C. chopped pecans
Line a 8 X 8″ square pan with parchment
paper. Add white choc. chips, sweetened
cond. milk & 1 tsp. vanilla to a saucepan.
Heat & stir constantly until completely
melted then pour half into prepared pan.
Using a second saucepan, add brown sugar,
whipping cream, butter & 1 tsp. vanilla;
bring to boil over medium heat, stirring
constantly. Boil 1 minute, remove from heat
& immediately whisk in powdered sugar.
Gently stir in pecans. Allow mixture to
thicken & cool slightly then pour most
of it over mixture in pan. Pour remaining
fudge & remaining praline layers into pan,
one layer at a time. IF your fudge has
hardened, you can put it back on the stove
for a minute & stir gently to reheat &
soften (be careful not to scortch it). You
can also swirl the white choc. fudge &
praline layers to make it pretty. Allow
mixture to set up for at least 4-6 hours
at room temperature or at least 2 hours
in the refrigerator. When set you can use
a knife to slide around the edges then
lift out parchment & fudge – cut into


Hissy-fit Dip

1 lb. sausage
1 (16 oz) tub sour cream
1 (8 oz) pkg. Velveeta cheese,
cut into small cubes or shredded
4 oz. muenster cheese
1 tsp. onion powder
1/4 tsp. garlic powder
1 T. Worcestershire sauce
1 T. dried parsley

Dippers: tortilla chips, Fritos or
cut fresh veggies

Preheat oven 350 degrees F.
Lightly spray a 9 X 9″ pan with
nonstick spray. In large skillet
cook sausage until no longer
pink; drain. In large bowl mix
sausage & remaining ingredients;
pour into prepared pan. Bake
30-40  minutes until bubbly.
Serves 8


Bacon-wrapped Pineapple
Jalapeno Poppers

10 jalapeno peppers*
1 (8 oz) pkg. cream cheese,
room temp.
1 (20 oz) can crushed pineapple
in heavy syrup**, drained well
1 (16 oz) pkg bacon (not thick
barbecue sauce

Preheat oven 375 degrees F.
Slice jalapenos lengthwise & remove
seeds/core (use a paring knife or
latex gloves). Beat cream cheese by
hand or elec. mixer until fluffy. Add
drained pineapple & stir until
thoroughly combined. Spread cream
cheese mixture into jalapeno halves,
leveling the tops. (do not mound
mixture  because mixture will expand
some while cooking). Cut fatty ends
off bacon (about 1 1/2 inchs total)
Wrap each stuffed jalapeno with one
slice bacon & arrange on large baking
sheet sprayed lightly with nonstick
spray. Bake 30-35 minutes until bacon
is crisp. Baste poppers with barbecue
sauce & continue baking 5 minutes
more. Remove from oven & serve.

*This recipe makes enough filling for
twice as many poppers. If you are
making this for a party, double
peppers & bacon. Refrigerate any
leftover filling & use as a spread for
bagels or crackers.

**Use heavy syrup because you will
need the extra sweetness from the

NOTE: these can also be Grilled:
Grill over medium heat with lid
closed until bacon is crisp.


Pull Apart Pizza Muffins

1/3 C. olive oil
1 (26 oz) pkg. frozen dinner
roll dough, thawed
2 1/2 C. shredded mozzarella
1/2 C. Parmesan cheese (grated)
2 T. Italian seasoning
6 oz. sliced pepperoni, cut into

Preheat oven 350 degrees F.
Spray two 6-cup muffin tins
(or one 12-cup muffin tin) with
nonstick spray. Cut the rolls into
quarters. Mix all ingredients in a
large bowl so that the oil is spread
evenly on each piece of dough and
toppings are evenly distributed.
Bake 20-25 minutes until golden
brown. Makes 12 individual pizza

Note; would also be good using
sausage, chopped green pepper,
chopped mushrooms, or other
pizza toppings!


Easy Pioneer Bars (cookies)

2 C. flour
1 C. sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 C. brown sugar
2 C. oats
1 C. chocolate chips
2 eggs
1 C. vegetable oil
1 tsp. vanilla

Preheat oven 350 degrees F.
Mix flour, sugar, salt, baking powder
& baking soda. Mix in brown sugar,
oats & chocolate chips. Combine
eggs, oil & vanilla; stir into choc.
chip mixture. Press into an
ungreased 15 X 10 X 1 inch jelly
roll pan. Bake 15 minutes until
lightly browned. Cool slightly
before cutting.

Peanut Butter Snowballs

1 C. powdered sugar
1/2 C. creamy peanut butter
3 T. butter, softened
1 lb. white candy coating*,
coarsely chopping

In a bowl combine sugar, peanut
butter; shape into 1 inch balls &
place on waxed paper-lined baking
sheet. Chill 30 minutes until firm.
Melt candy coating in microwave-
safe bowl. Dip balls & place on waxed
paper to harden. Makes 2 dozen

*Dark, white, or milk chocolate
confectionary coating is found in the
baking section of most grocery stores –
sometimes labeled ‘almond bark’ or
‘candy coating’ and is often sold in
bulk pkgs (1 to 1 1/2 lb).

NOTE: A substitute for candy coating
would be:
1 C. (6 oz) semisweet/dark or white
chocolate chips & 1 T. shortening
melted together


I was typing up more recipes last night
when the thought came to me: “WHY
are you adding MORE when you haven’t
even scratched the surface of the ones
you have? Just pass them on!” You get
the idea – I keep seeing so many new
recipes that sound so good for the
holidays – I can’t help myself! Since
I, personally, don’t make a big spread
for the holidays, it makes me happy
to be able to pass them on to you –
who MIGHT be able to use some of
them for your holidays!

Enjoy your day!




The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. Well I read them but with just me, Molly, Brandy, and the bird there isn’t much sense in making them. But once in a while something grabs me by the tummy and I got to try it.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: