Hot Fudge Sauce - YUM!!!

Hot Fudge Sauce

• 3/4 cup sugar
• 1/3 cup cocoa
• 5 oz evaporated milk
• 1 tsp vanilla4 tbsp butter
• pinch of salt

1. In sauce pan combine sugar, salt, cocoa; stir in milk. Cook on medium high until sugar dissolves and mixture boils. Continue to boil for 1 minute.

2. Stir in butter and vanilla. Great with brownies and ice cream, pound cake..l just about anything!

Kentucky Chocolate Chip Pie

Kentucky Derby-Style Bourbon Chocolate Walnut Pie Recipe
I lost my original recipe for this so I found this one online. You can make it with walnuts or pecans and you can leave out the bourbon or substitute with Brandy... You really don't want to leave it out!

Kentucky bourbon chocolate walnut pie is traditionally served at the annual Kentucky Derby Horse race. This pie recipe is similar to the Melrose Inn's famous version which has been served at the race for over 50 years. 

Makes 1 Kentucky Bourbon Chocolate Walnut Pie

Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes

Ingredients:

• 1/2 cup flour
• 1 cup sugar
• 2 eggs, beaten
• 1/2 cup melted butter
• 2 tablespoons Kentucky bourbon
• 1 cup chopped walnuts
• 1 1/4 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• pinch of salt
• 1 ready-made piecrust

Preparation:

Preheat oven to 350 degrees F. 

Combine flour and sugar in a mixing bowl. Add the eggs and butter; mix to combine. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt. Pour the mixture into the unbaked piecrust. Bake for 40 to 45 minutes. Let cool before slicing. 

* Note: If you ever include a similar recipe in a cookbook, you can't legally call it a "Derby Pie" recipe. The name "Derby Pie" is trademarked, and the owners of the name are very 
aggressive protecting the name "Derby"

Comfort Food Collard Greens

Dad had fresh collard greens in his garden so I tried my hand at cooking them for the first time. Lizzie said Jason had told her the secret was to cook them with Coca Cola, so I tried that.

Ingredientss:
Collards, cleaned and cut up, including the tender part of the stems
1 12 oz Coke
Salt and pepper to taste
2 thick pieces of bacon

Sauté the bacon , add collards to the pan along with half or more of the coke; cover and cook on medium heat. As the greens cook add more cola. I used the whole can.
Cook until tender. About 45 minutes.

Done Buttered Biscuits

I originally got this recipe in a little recipe book put out by First United Methodist Church of New Orleans.  I went to a "tasting tea" about 38 years ago; EVERYTHING I tasted that day was wonderful This is probably the best cook book I have and it is well worn.

Done Buttered Biscuits

Ingredients:
2 cups Bisquick mix
1 stick melted butter
1 cup sour cream ( I use light sour cream)
Directions:
Preheat oven to 350 degrees.  Spray a muffin tin with cooking spray, set aside.*
Stir together melted butter, Bisquick mix and sour cream until ingredients are fully incorporated.
Bake for 25 to 30 minutes until lightly browned on top.

Poppy Seed Chicken

When my mom died several years ago, a church member brought this casserole for our dinner. I had never heard of it before; from the number of recipes for this on the web it seems to me that everyone has tried this. Yummy for dinner or to give to a sick friend!  Enjoy!


1 1/2 lbs boneless skinless chicken
2 (10 3/4 ounce) cans cream of chicken soup
16 ounces sour cream
60 Ritz crackers, crushed (I used 1/3 less crackers )
1 tablespoon poppy seed
1/2 cup butter, melted (I used 6 T instead)
Directions:

1 Preheat oven to 350°F.
2 Place chicken in a pan and cover with water and bring to a boil, then reduce heat and simmer until tender and no longer pink(about 10 minutes). Once cool enough cut into bite size pieces(I use my electric knife).
3 Mix two cans of soup with sour cream in a 13X9 inch rectangular pan. Sprinkle the chicken over the soup mixture.
4 Place Ritz crackers in a plastic bag and gently crush them. Add poppy seeds and shake to combine and then pour melted butter over the crackers and shake again. Sprinkle cracker mixture over the chicken.
5 Bake for 30-40 minutes until it begins to bubble around edges and the crackers are golden brown.



Enjoy!

Homemade Salad Dressings

I love the taste of homemade salad dressings! Easy, fast and lots cheaper than bottled plus they taste heavenly! And you probably have the makings of many varieties right in your fridge or pantry. Plus did I say they taste So Much BETTER???

BASIC RECIPE
1 portion sour - lemon juice, lime juice, apple cider vinegar, balsamic, champagne vinegar, etc
1 portion sweet - honey, jams like raspberry or blackberry, agave, molasses, etc
2 portions oil - EVOO,  vegetable oil, etc

Add whatever you like in fresh herbs, spices, like basil, parsley
Add minced or sliced garlic if you like
Add any type of mustard if you like
Add a little salt and or pepper
Shake well. Can refrigerate for a couple of weeks. Let come to room temp before serving or run the bottle under hot water to de-solidify the olive oil.

MY FAVORITES
Honey LimeVinaigrette
    Lime juice, honey, EVOO
    I add a small clove minced garlic, t spicy mustard or Dijon, 2 t lime zest, a pinch of salt

Balsamic
   Balsamic vinegar, honey, EVOO
    Add minced garlic, chopped basil, mustard , S&P

He is a recipe for Ranch Dressing I found online. I plan to make this with low fat mayo, buttermilk or low fat sour cream to dip my ever present celery and carrot sticks as I am trying to take off the 4 lbs I gained last month with all the birthday celebrations, Easter, and wedding reception out of town!

Homemade Ranch Dressing

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Prep time

5 mins

Total time

5 mins

Makes about 1 cup.

Author: Jennifer Hill

Serves: 8

Ingredients

• ⅓ cup mayonnaise
• ½ cup sour cream, plain yogurt or buttermilk
• 1 large clove garlic (or two small), minced
• 1 tbsp minced fresh dill (or ½ tsp dried)
• 1 tbsp minced fresh parsley (or ½ tsp dried)
• ½ tsp salt
• freshly cracked pepper, to taste

Instructions

1. Whisk all ingredients together and store in a glass jar or other sealed container in the fridge for up to 1 week. (I figured 22 cal per T if made with buttermilk and low fat Hallmans mayo.)

Dessert Tonight WW Lemonade Cake

Great cake! Only problem is that there is too much left over. Must give cake away!

Ingredients:

Cake:

1 1/3 cups granulated sugar

6 tablespoons butter, softened

1 tablespoon grated lemon rind

3 tablespoons thawed lemonade concentrate

2 teaspoons vanilla extract

2 large eggs

2 large egg whites

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cups fat-free buttermilk

Cooking spray

Frosting:

2 tablespoons butter, softened

2 teaspoons grated lemon rind

2 teaspoons thawed lemonade concentrate

1/2 teaspoon vanilla extract

8 ounces 1/3-less-fat cream cheese

3 1/2 cups powdered sugar

Directions:

Preheat oven to 350°.

To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Makes 16 Servings (1 Slice Per Serving

Nutritional Info Per Serving: Calories: 322; Fat: 9.9g; Protein: 5g; Carbs: 54.1g;
Fiber: 0.5g; Cholesterol: 53mg; Sodium: 293mg