Dessert - Chocolate Fudge

recipe yield: 3 pounds

INGREDIENTS
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
DIRECTIONS
Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium/low heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, or longer if you use low heat stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Tip: Be careful not to cook on high as to not burn the marshmellow cream

Shared by Mary

Dessert - Pumpkin Marble Cheesecake

Pumpkin Marble Cheesecake has become an American favorite for a Thanksgivng or Christmas dessert in the last 10 to 20 years; running a very close second to Plain Pumpkin Cheesecake, and to the all-time favorite Pumpkin Pie. This is a very easy and basic recipe that almost anyone can prepare that has just even a little knowledge of baking. It's truly a yummy dessert that even people who don't care for pumpkin, seem to like quite alot!

Ingredients:

2 cups finely crushed ginger snap cookies

1/2 cup finely chopped pecans

6 tbsp. butter or margarine, melted

3 packages (8 oz. each) cream cheese, softened* (See Tip below on How To Soften Cream Cheese)

1 cup granulated sugar, divided

1 tsp. vanilla extract

3 large eggs

1 cup canned 100% pure pumpkin (NOT pumpkin pie filling)

1 tsp. ground cinnamon
1/4 tsp. ground nutmeg dash ground cloves

Instructions:Preheat oven to 325°F (160°C).

Note: If using a dark colored nonstick springform pan, preheat oven to 300°F (150°C) instead.

Mix together the ginger snap cookie crumbs, chopped pecans and melted butter; press into bottom and 2 inches up the sides of 9-inch springform pan. Beat the cream cheese, 3/4 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1 1/2 cups of the plain cream cheese batter. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining (larger amount batter) batter. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marbled effect. Bake at 325°F (160°C) for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300°F for 55 minutes if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing side of pan. Refrigerate cheesecake for 6 hours or overnight. Serve chilled, and refrigerate any leftovers. Makes 12 servings.

Tip: How To Soften Cream Cheese: Place completely unwrapped packages of cream cheese in microwavable bowl. Microwave on HIGH 30 to 45 seconds or until slightly softened. Recipe adapted from Kraft Foods.
Source: DianasDesserts.com

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Shared by Mary

RED BEAN 'N RICE

1 lb. red kidney beans, rinsed & drained
1 slice of salt pork1 or 2 med. sized onions, chopped
2 or 3 cloves garlic, minced
1 tsp. coarsely ground black pepper
3 qt. water
1lb. smoked sausage (or Kielbasa), sliced, sauteed & drained

In a large cast iron Dutch oven or crock pot, bring all ingredients except sausage to a boil. Simmer until beans are soft and liquid is thick. (If using a crock pot, set on high for 4 to 5 hours.) Stir in sausage and cook an additional 30 minutes. Serve over hot rice. Top with chopped green onions. Serve with hot corn bread.

CALDO DE ALBONDIGAS (MEATBALL SOUP

1 lb. ground beef
2 eggs beaten/
2 canned pimiento
, chopped
1/3 c. loosely packed cilantro leaves, chopped
2 garlic cloves, minced
1/2 tsp. ground cumin1/
2 tsp. salt
Dash pepper
2 qts. beef broth
1 med. onion, chopped
2 med. carrots, diced
2 med. zucchini, diced
1/3 head cabbage, sliced
Salt

Mix beef, eggs, pimiento, cilantro, garlic, cumin, salt and pepper in large bowl. Mixture will be very soft. Form into balls about 1" in diameter. Heat broth in large pot until boiling. Lower meatballs gently into broth a few at a time. Bring to boil again. Skim foam from surface. Add onion, carrots and zucchini. Bring to boil; reduce heat. Simmer, uncovered 25 minutes. Add cabbage. Cook 5 minutes or until vegetables are tender. Taste and add salt if needed. Serves 8.

Stainded Glass Window

STAIN GLASS WINDOW CANDIES

1 (12 oz.) pkg. chocolate chips1 stick butter1 pkg. Kraft colored marshmallows
Melt chocolate chips and butter (in the microwave) or in top of double boiler. When completely melted, remove from heat and beat until cool. Add marshmallows in a folding motion. Drop on sheets of waxed paper and form into logs. Should make 2 to 3 logs. Refrigerate until chilled. Slice before serving. Makes 50 (1/2") slices.

desert - christmas candy

This is a recipe from when I was a little girl - my mom made this every christmas - it is so yummy~ take a regular baking potato and boil with the jacket on. when boiled and the potato is cooked take out and cool a bit and take the jacket off the potato - dump in a box of powdered sugar and mix well - take more powdered sugar on a counter top so you can roll out your dough to the thickness of pie dough - smear liberally with peanut butter and you can add strawberry jam or mini chocolate chips - coconut anything that you might like - my favorite is peanut butter and mini chocolate chips or strawberry jam - once you have rolled it then freeze it and take it out 20 to 30 minutes before you serve it - slice like you would a jelly roll - so yummy and no one will guess it has a potato in it!

Dessert - Pie Crust

pic found at http://www.thomhackett.com

Ingrediants Needed:
2 1/2 cups of flour
1 teaspoon of salt
1 cup of shortening
1/4 cup of cold water
1 tablespoon of white vinegar
1 beaten egg

Combine 2 1/2 cups of flour & 1 teaspoon of salt add 1 cup of shortening cut into flour with a pastry cutter or knife till it looks like cornmeal combine 1/4 cup of cold water, 1 tablespoon of white vinegar, 1 beaten egg. Add liquids to dry ingrediants with a fork till dough sticks together.

Divide into two balls. Place ball between two pieces of wax paper and roll out. Remove top piece of waxed paper. Place upside down pie pan on top of rolled out dough and flip over.

Remove last piece of waxed paper. Fit loosely in pan and trim edge 1/2 to 1 inch beyond edge. Crimp edges with fingers. Fill and bake according to recipe. If baked pie shell is needed, prink bottom and sides well with a fork and bake at 375 degrees for 10 to 12 minutes or until golden brown.

Yield 2 9-inch pie crusts.
This recipe found in a
Deseret Recipes Cookbook