Fudge

1.5 tsp butter
3/4 c butter
1 can Eagle Brand milk
3 Tbsp milk
12 oz semi-sweet chocolate chips
11.5 oz milk chocolate chips
10 oz peanut butter chips
1 pkg butterscotch chips
7 oz Marshmallow Creme
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp cherry extract
1 c chopped pecans or walnuts

• Line 9x13 pan with foil. Rub butter all over.
• In large pot melt remaining butter over low heat.
• Add next 5 ingredients.
• Cook, stir constantly until smooth.
• Remove from heat and add butterscotch chips, marshmallow creme and extracts.
• Stir in nuts.
• Spread in pan. 
• Refrigerate until set. 

Cuban Black Beans

• 1 16oz package dry black beans
• 1 tsp. dry oregano
• 2 cloves minced garlic
• 1 tbsp. salt
• 2 tbsp. Olive Oil
• ½ cup chopped Bell pepper
• ½ cup diced onion
• 1 tomato

Place dry black beans in a large pot of water on the stove. Allow to soak overnight.

Drain and rinse beans. Place beans in crock-pot. Add about 4 cups of water, just enough to cover.

In a small skillet, heat olive oil over medium heat. Add Bell pepper, onion, and garlic. Saute until onion is translucent. Add to beans in pot.

Take a whole tomato and cut it into quarters and place it in the crock pot with the beans.

Add your seasonings; Oregano, Salt, and a dash of pepper. Place lid on beans and leave in a crock-pot on low for 8-10 hours. Just as delicious!

Pecan Pie

Filling
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoons salt
1 cup corn syrup (light or dark)
1/3 cup melted salted butter
1 teaspoon vanilla
3 whole eggs beaten
1 cup (heaping) chopped pecans

Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.

Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.

Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!


Allow to cool for several hours or overnight.

Potato Casserole

1 can cream of chicken soup

2 c. sour cream

2 small or 1 large bag of shredded hash browns (use shredded potatoes O'Briens if you can find them)

2 c. shredded cheddar cheese

1 stick of butter

Combine soup, sour cream, potatoes, garlic salt in large bowl.  Add melted butter and combine.  Wait 10 minutes and add cheese.

Bake at 350 for 40 minutes.

Apple Pie

Filling

8

cups sliced cored peeled apples 

1/2

cup granulated sugar

1/4

cup Gold Medal™ all-purpose flour

1/4

teaspoon ground cinnamon

1

tablespoon lemon juice

Topping

1/2

cup unsalted butter, softened

1

cup Gold Medal™ all-purpose flour

2/3

cup packed brown sugar

1

tablespoon granulated sugar

Directions

In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.

In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.

• Bake at 400 degrees for 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Spaghetti Sauce

1  1/2 lb. ground chuck

1 medium onion, chopped

1/2 cup bread crumbs (I use Italian bread crumbs instead of plain)

1 egg

1 tsp. salt

1/2 tsp. pepper

2 tsp. parsley

1 can whole tomatoes (big can)

1  8 oz. can tomato sauce

2 cans tomato paste

1/4 tsp.garlic powder 

1 tsp. basil

sugar

Mix together and make 8 meatballs.  Fry meatballs on medium high heat in 1  1/2 tsp. Crisco, brown on all sides and drain on paper towel.

Break up the rest of the ground beef in the frying pan, sprinkle with salt, pepper, parsley, and 1 tsp. oregano. When browned, drain the grease.  

Add 1 large can of tomatoes, 1 can tomato sauce, 2 cans tomato paste, 1/4 tsp. garlic powder, 1 tsp. basil, and a little sugar to sweeten the sauce.

Add meatballs back in pan and simmer on low for 30 minutes to 1 hour.

Serve over spaghetti noodles.

babes Salad Dressing

2Tbsp sugar
1 tsp salt
1/4 tsp pepper
1/4 c apple cider vinegar
2 Tbsp canola oil

• whisk ingredients together & chill

Greek Tortellini Salad

1- 20 oz pkg cheese tortellini
3 oz fresh sliced mushrooms
grape tomatoes, halved
Kalamata olives
1 c sliced salami
yellow bell peppers, chopped
pepperchinis 
cucumber, chopped
3/4 c feta cheese
1 bottle red wine vinagrette
sprinkle of basil, fresh or dried

• cook tortellini & set aside
• mix everything in a bowl