Mom's Fudge Meltaways

It's been a few days, but I really wanted to post this recipe my mom has made for us since I was a kid.  It is so sweet and rich you only need a small square to satisfy a chocolate craving!

First Layer:

1/2 cup butter
1 square unsweetened chocolate
1/4 cup sugar
1 tsp vanilla
1 egg, beaten
2 cups graham cracker crumbs
1/2 cup nuts (pecans)

Melt butter and chocolate in saucepan.  In bowl, blend 1/4 cup sugar, 1 tsp vanilla, egg and graham crackers and nuts.  Add to butter and chocolate mix.  Press into 9 x 9" pan.  Chill.

Next layer:

1/4 cup butter
1 Tblsp whipping cream
2 cups powdered sugar
1 tsp vanilla

Mix 1/4 cup butter, 1 Tblsp cream, 2 cups powdered sugar and 1 tsp vanilla.  Spread over crumb mixture and chill. 

Top layer:

Melt 1 1/2 - 2 squares unsweetened chocolate and spread over chilled filling. Chill. Cut into 1" squares.

Pimiento Crabmeat Sliders

Ok, this is another recipe from my Mom so the comment at the bottom is from her, not ME!!  :)  She is right, we LOVED these sandwiches and thought these were treats when we got to eat them!!  So simple to make! 

Pimiento Crabmeat Sliders

1 Can Chicken of the Sea Lump Crabmeat  (4.25 oz)

1/2 cup Price’s Original Pimiento Cheese Sandwich Spread

1/4 cup Kraft Miracle Whip (This is optional.  Can be made without it, if you prefer.)

Sara Lee Classic Dinner Rolls

Mix all ingredients and spread about 1/4 cup on sliced Sara Lee Classic Dinner Rolls

Wrap in foil and heat approximately 15 minutes in preheated 350 degree oven.

Makes 8 slider size sandwiches.

These are also pretty good cold!

My kids loved these when they were growing up!  That sort of fooled me, because who knew kids liked crabmeat and pimiento cheese.  But, the kids were a little weird.  Must have gotten it from their dad.

Potato Gratin with White Cheddar Cheese

I got this recipe from my Aunt Mary. She made this on Thanksgiving and it was so good!!

2 1/2 cups whipping cream
3/4 cup finely chopped shallots
2 teaspoons chopped fresh rosemary
2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
2 cups grated sharp white cheddar cheese

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let cool 10 minutes before serving.

I believe this originally came from the Epicurious website.

Tunnel of Fudge Cake

I almost forgot about this chocolate delight!! It is so moist and rich!!

Ingredients:

Cake:

1 3/4 cups butter or margarine, softened
1 3/4 cups granulated sugar
6 eggs
2 cups powered sugar
2 1/4 cups all purpose flour
3/4 cup cocoa
2 cups chopped walnuts

* Glaze:
3/4 cup powered sugar
1/4 cup cocoa
1 1/2 to 2 tablespoons milk

Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large bowl beat margarine and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58-62 minutes**. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.

Tulsa Public Schools Brown Bean Chowder

Does anyone from Tulsa remember eating this in school??  Sooooo good!!

Tulsa Public Schools Brown Bean Chowder

1 lb. pinto beans
2 Tbsp. chili powder
1 ½ Tsp. salt
1 lb. coarse ground beef
½ medium onion, chopped
½ Tsp garlic powder
1 2/3 cups tomato puree
1 Tbsp. chili powder
1 Tbsp. salt
Bread crumbs
Cook beans in three quarts water (or more depending on dryness of beans. When beans are nearly done, add 2 Tbsp. chili powder and 1 ½ Tsp salt. While beans are cooking, combine meat, onion and garlic and brown in skillet, stirring frequently. Add 1 2/3 cups tomato puree, 1 Tbsp. chili powder, 1 Tbsp salt and bread crumbs. Combine meat mixture and beans. May add more water for thickness desired or chili powder to season as needed.


 Thanks for hunting this down for me, Mom!!

Here's one from my school days, before there were microwaves and color TV. Hearty, comforting, and really easy if you use Bush's Pinto Beans!

Mom's Cherry Nut Pudding

This is so yummy!! I wish my Mom was here to make this for me....

1 cup shortening
2 cups sugar
2 eggs
1 cup nuts
2 cups flour
2 cups tart pitted cherries, drained
1½ tsp soda
Cream shortening; add sugar and eggs and beat well. Dissolve soda in the cherries in a separate bowl. Stir flour into shortening mixture and mix well. Fold nuts and cherries gently into flour mixture. Bake 45 minutes in 9” x 12” greased and floured pan at 350 degrees.  It's not really pudding, more like really moist cake.

I Miss my Mom Potato Soup

Ok, I acutally called in sick to work today.  It's the 2nd time I've missed work due to being sick in 3 years!! Seriously.  So by about 4 pm I had eaten not one thing and really wanted some potato soup, cause that's what my Mama always made me when I didn't feel good.  So, I made my version of her soup!  I kept it down, so that's a good sign, right?  Here is how I made it..

5 small russet potatoes, peeled, washed and cubed
1 1/2 cups milk
2 Tbls butter
2 Tbls chopped green onion (optional)
1 tsp garlic powder
1/2 cup instant mashed potatoes (to thicken a little)
salt and pepper to tast

Place cubed potatoes in 2 qt pan and enough water to cover potatoes.  Boil potatoes until tender.  Add remaining ingredients and simmer on low for 20 minutes to incorporate the flavors.  I smush some of the potatoes for increased thicknes if I don't have instant potatoes on hand.  Pour in bowl and enjoy!! Sometimes I add a little shredded cheese and bacon, but usually I just crumble up saltine crackers and add to my soup!  Always makes me feel better! 

It's never as good as my Mom's though!!

Lisa's Chicken Nuggets

I've been reading the book:  Eat More Chikin, Inspire More People by S. Truett Cathy, founder of
Chick-Fil-A and have been "Inspired!"  He has a wonderful outlook on work ethics, community outreach, faith and how to succeed in business and life.  I have always admired the way he has operated his business and recommend his book to anyone wanting inspiration both personally and professionally.  Anywhoo, we don't have a Chick - Fil - A in Venice, FL (we should!) so I decided to make my own chicken nuggets!!  Here is my own version of a good nugget!

3 boneless chicken breasts, cut in 1 1/2" chunks
1 1/2 cups buttermilk
1 1/2 cups flour
1 cups plain bread crumbs
1 Tblsp sugar
1 Tblsp paprika (or more...I tend to add more)
1 1/2 tsp sea salt
1 1/2 tsp black pepper
1 tsp garlic powder
1 tsp cayenne pepper

Vegetable oil for frying

Place chicken chunks in bowl of buttermilk and let sit in refrigerator for at least 1 hour.  In plastic container with lid or resealable bag, mix all dry ingredients.  In large skillet pour enough oil to cover 1- 1 1/2 inch of bottom of skillet. Turn burner on medium high.  Remove chicken from buttermilk and place in bag or container with flour mixture.  Shake or mix to coat chicken.  Place chicken in hot skillet in single layer and cook until golen brown on bottom and turn over, cooking until golden brown on both sides, usually about 3 minutes per side, depending on thickness of chicken.  When done, place on paper towels to drain.  Add more salt and pepper if needed.  I serve with Honey Mustard dressing or Cream Gravy like we do in Oklahoma!! Yeehawww! 

Gluten Free Lasagna

Thank you, Barbara for another great gluten-free recipe!!

Tinkyada brand brown rice lasagna noodles (available at Whole Foods, Stop & Shop, most Trader Joe's and Shaw’s) have the best heft and chew of any gluten-free noodle I've tried. I think they come closest to conventional wheat pasta.

Salt and pepper, to taste
1 package (10 ounces) lasagna noodles
2 large containers (16 ounces each) fresh ricotta
1 cup grated Parmesan
1 tablespoon dried parsley
2 eggs, lightly beaten
6 cups marinara sauce (or more to taste), bought or homemade - store bought is always gluten free regardless of brand
16 ounces shredded mozzarella

1. Set the oven at 350 degrees Have on hand a 9-by-13-inch baking dish.

2. Bring a large pot of salted water to a boil. Add the noodles and cook them according to package directions, under cooking them by 2 minutes. Drain well.

3. In a bowl, combine the ricotta, Parmesan, salt, pepper, parsley, and eggs. Stir well.

4. In the baking dish, spread about 1 cup of marinara sauce to cover the bottom. Add a layer of noodles, overlapping them slightly to make a solid single layer. Dot with half the ricotta mixture, spreading it evenly.

5. Add another layer of the sauce and sprinkle generously with half the mozzarella. Repeat the layers, ending with sauce and mozzarella.

Chocolate Eclair Cake

I made this last night for a lovely dinner party with friends.  They seemed to like it so I decided to post it!! It was the first time I had made this dessert and it was so simple and quick! This would be a fun kid's recipe to make!  Hope you enjoy!

2 (3.5oz) pkg instant vanilla pudding mix
1 (8oz) container frozen whipped topping, thawed
3 cups milk
2 - 2 1/2 sleeves graham crackers
1 (16oz) container of prepared chocolate frosting



In Medium bowl, blend pudding mix and milk.  Fold in whipped topping. Arrange a single layer of graham cracker squares in the bottom of a 9 X 13 inch baking pan.  Spread half of pudding mixture on top of graham crackers, then place another layer of graham crackers followed by the remaining half of pudding mixture.  Place final layer of graham crackers on the pudding layer.  Spread chocolate frosting on top of graham cracker layer to the edges.  Cover and chill at least 4 hours before serving.