Fudge

Christmas Fudge
Ingredients

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Or Eagle Brand® Fat Free Sweetened Condensed Milk
Dash salt
1 1/2 teaspoons vanilla extract

LINE 8- or 9-inch pan with wax paper.

MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

This is so easy and delicious...I am a fudge snob and this will pass the Kris Faux test:)

Overnight Raisn French Toast

Overnight Raisin French Toast

Ingredients

1 loaf (1 pound) cinnamon-raisin bread, cubed
1 package (8 ounces) cream cheese, cubed
8 eggs, lightly beaten
1-1/2 cups half-and-half cream
1/2 cup Sugar
1/2 cup maple syrup

2 tablespoons vanilla extract
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions

Place half of the bread cubes in a greased 13-in. x 9-in. baking
dish. Top with cream cheese and remaining bread.
In a large bowl, whisk the remaining ingredients. Pour over top.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake
at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or
until a knife inserted near the center comes out clean. Yield: 12
servings.

Christams Salad

CHRISTMAS RIBBON SALAD

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1ST LAYER:

2 (3 oz.) pkgs. lime Jello
2 1/2 c. hot water

Pour into 9x13 pan (glass or enamel). Let stand until firm and refrigerate.

2ND LAYER:

1/4 c. pineapple juice
20 lg. marshmallows, cut up

Heat above ingredients in a pan until the marshmallows melt. Dissolve one 3 ounce package lemon Jello in 1 1/2 cups water. Soften one 8 ounce package cream cheese. Combine the hot marshmallow, pineapple liquid, Jello and cream cheese and mix well. When cool pour over the 1st layer and let stand in refrigerator.

3RD LAYER:

1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. red raspberry Jello
2 1/2 c. hot water

Combine above ingredients. When cool, pour over 2nd layer and let stand until firm. Cut in 2 or 3 inch squares to serve.

Chicken Tortilla

 Chicken Tortilla

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Directions

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

If you want you can substitute tortilla with corn chips.

Pioneer Pantry
White Chili

Ingredients:
1 1/2 pounds skinless, boneless chicken
breast halves - cubed
1 bunch green onions, thinly sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 fresh jalapeno peppers, seeded and

minced
1 clove garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon salt

1/2 teaspoon dried sage
1/2 teaspoon ground cumin
1/2 teaspoon ground white pepper
1 tablespoon olive oil
3 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth
2 (14 ounce) cans great Northern beans,
undrained
Directions:
1. In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
2. Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
3. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
4. Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

If you don't like, heat adjust the jalapeno peppers.

Pioneer Pantry
Rocky Road Brownies
ingredients

8 oz Butter
8 oz Bittersweet or Semisweet Chocolate
4 Eggs
1/2 teaspoon Salt
1 cup Sugar
1 cup packed Dark Brown Sugar

2 teaspoons Vanilla Extract
1 cup All-Purpose Flour
Topping:
2 cups Mini Marshmallows
1 cup Chopped Nuts (peanuts/pecans/hazelnuts/walnuts and/or pistachios)
1/2 cup Mini Chocolate Chips
1/2 cup Caramel (warm enough to drizzle)

kitchenware

Measuring Spoons
Measuring Cup (set)
9x13 pan/ sheet
Parchment
Mixing Bowl
Whisk

8 oz Butter
8 oz Bittersweet or Semisweet Chocolate
4 Eggs
1/2 teaspoon Salt
1 cup Sugar
1 cup packed Dark Brown Sugar
2 teaspoons Vanilla Extract
Preheat oven to 350°. Prepare half sheet pan with butter, parchment paper and more butter. Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla.
1 cup All-Purpose Flour
Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined. Spread mixture evenly into a prepared half sheet pan. Bake for 20 minutes or until a toothpick comes out somewhat clean.
Topping
2 cups Mini Marshmallows
1 cup Chopped Nuts (peanuts/pecans/hazelnuts/walnuts and/or pistachios)
1/2 cup Mini Chocolate Chips
1/2 cup Caramel (warm enough to drizzle)
Mix marshmallows, nuts, and chocolate chips together. Scatter immediately on hot brownies, then drizzle top with caramel sauce. Return pan to oven for 5 minutes or until marshmallows just begin to melt. Remove pan from oven and let cool. Lift brownies out of sheet pan and cut into squares as big or as small as you like.

Tuna Melts

Added by Ree on June 1, 2011 in Main Courses, Sandwiches

Prep Time 20 Minutes Cook Time

Servings 6

Difficulty Easy

Ingredients

• 5 ounces, weight Tuna
• ¼ cups Finely Chopped Red Onion
• ¼ cups Finely Chopped Red Bell Pepper
• 1 whole Fresh Jalapeno, Finely Chopped
• 2 whole Hard Boiled Eggs, Chopped
• 6 whole Sweet Gerkins, Sliced
• ⅓ cups Mayonnaise
• 2 Tablespoons Dijon Mustard
• Splash Of Pickle Juice
• Salt And Pepper, to taste
• 6 whole English Muffins Split
• 12 slices Cheese (Swiss, Provolone, Muenster)

Preparation Instructions

Combine tuna with onion, bell pepper, jalapeno, eggs, and gerkins. Stir in mayonnaise, Dijon, and pickle juice. Add salt and pepper. Taste and adjust seasonings as needed; be sure not to undersalt.
Preheat oven to 375 degrees.
Place English muffin halves on a large cookie sheet. Place a large spoonful of tuna salad on each of the twelve English muffin halves. Use the spoon to spread/flatten. Put pan into the oven for five minutes, then briefly remove and lay a slice of cheese on each muffin. Return to oven and turn on broiler. Watch carefully to avoid burning; bake until cheese is melted and bubbly.
Remove from oven and serve immediately.