Pumpkin Pie Fudge

Pumpkin Pie Fudge

3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup fat-free evaporated milk
1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract

Directions:

Line a 9-inch square pan with aluminum foil. Spray with nonstick spray or line pan with parchment paper

Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).

Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.

Pineapple Coconut Cake

1 lemon cake mix or yellow cake mix

1  (3.4 ounce) Instant Lemon or Vanilla or Pinapple Pudding Mix

4 eggs

1 1/4 cups Of Lemon-Lime Carbonated Soda Drink

3/4 cup oil

1 (20 ounce) can crushed pineapple, undrained

1 stick butter or margarine or 8 tablespoons or 1/2 cup

1 - 1 1/2 cup sugar (depending how sweet you would like it)

2 eggs

2 tablespoons all-purpose flour

1 1/2 cups shredded sweetened coconut

Preheat your oven to 350 Degrees. Grease & Flour a 9 X13 or 2 round cake pans. Combine chosen flavor of cake mix and chosen flavor of pudding in a large mixing bowl.  Add eggs and oil, and beat for about 2 minutes. Add the lemon-lime soda and mix until well blended. Pour all into 9 X 13 pans, or split between 2 round pans. Bake for 35 minutes or until a toothpick comes out clean.

While cake is baking, in a saucepan, combine margarine/butter, sugar, pineapple, flour & eggs, and cook on low-medium heat until thick.  Add coconut and blend well.

Spread icing over cake while still warm. For a two layer cake, double icing recipe to use as filling.

If anyone has tried this recipe or "specific" variation of it and have a picture they're willing to let me use, please send via private message on facebook. 

Here are the websites that I've compiled this recipe from...with all the different variations 

http://www.justapinch.com/recipes/dessert/cake/pineapple-coconut-7-up-cake.html

http://www.justapinch.com/recipes/dessert/cake/7-up-sheet-cake.html

http://www.food.com/recipe/7-up-cake-496

http://www.asimplehomecook.com/seven-1970s-recipes-part-2-7-up-cake/ 

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Homemade mushroom brandy cream sauce

 Homemade mushroom brandy cream sauce  

Clean and slice an 8 oz package of mushrooms

Heat in a hot pan part olive oil / butter

Sautée mushrooms golden brown

Add a few tablespoons finely chopped onion -

dash garlic powder and some parsley, salt to 

taste 

 Add 1 cup heavy cream and 1-2 tablespoons

 good brandy and bring to a boil to thicken 

and shut off heat. 

Taste it as you go - I definitely used 1 cup

heavy cream and added the brandy slowly

knowing it would be strong at first and that it 

would cook out.. Add a bit more if needed but 

literally that's it..


Great served over filet mignon or other good 

quality steaks or fresh pasta...

Crispy Cheddar Chicken

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken! 

No-Bake Granola Bars

No-Bake Granola Bars

2 cups quick cooking oats (or pulse whole oats in a food processor a bit)
1 C rice crispy cereal
1/4 C shredded coconut
1/4 C butter
1/4 C honey
1/2 C brown sugar
1/2 tsp salt
1/2 tsp vanilla

Mix -In variations listed below

1. In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn't overflow, but be sure it keeps boiling.
2. Pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired mix-in then press very firmly into a lightly greased 9x13" pan. If you like your bars thicker, you can use a smaller pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.

Chocolate Chip
Add 1/2 C of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.

White Chocolate Cranberry
Add 1/3 C of white chocolate chips and 1/3 C of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.

Candy Bar
Add 1/3 C of Heath bar pieces, 1/3 C of mini M&M's and 1/3 C of chopped pretzels to the finished mixture before pressing into the pan.

Peanut Butter
Add 2 Tb of peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C peanut butter chips before pressing into the pan.

Raisin Nut
Add 1/3 C of chopped raisins and 1/3 C of chopped pecans to the finished mixture before pressing into the pan

S'mores Bars

S'MORES BARS: 

1 package of graham crackers (9 crackers)
6 tablespoons of butter melted
4 cups miniature marshmallows

Topping:
3/4 cup chocolate chips
3/4 cup peanut butter
2 tbsp butter
1.5 cups crisp rice cereal

1. In a food processor, process graham crackers into crumbs and add melted butter until well combined. Press mixture evenly into a 9x9 square pan lined with aluminum foil and bake at 325 for 10 minutes until it has set. Remove from oven

2. Turn the oven to broil. Sprinkle marshmallows evenly over graham cracker layer; return to oven until marshmallows have melted. (THIS HAPPENS FAST, SO WATCH CLOSELY!!!). If necessary, using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.

3. For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Immediately spread over bars. Chill.

**NOTE- Make sure these bars are completely chilled before cutting**

Homemade Febreeze

1 cup rubbing alcohol
1 cup white distilled vinegar
10-20 drops of your choice essential oil
You can also replace the rubbing alcohol with cheap vodka and it works just as well.

Bloggers Note: Made this up and it worked GREAT. Just used an empty Febreeze bottle. One adjustment...had to double the amount of essential oil (I used lavender)