Crockpot Macaroni & Cheese

8 ounces macaroni, cooked and drained
12 ounces shredded cheddar cheese
1/2 lb Velveeta cheese
6 ounces evaporated milk
1-3/4 cups milk
1/4 cup melted margarine
1 egg
salt & pepper
paprika

Grease crockpot with margarine. Mix all ingredients except hold back 1/3 cup shredded cheese and paprika. Pour into crockpot and top with 1/3 cup shredded cheese and paprika. Cook 3 to 3-1/2 hours on LOW. Do NOT overcook!

Banana-Chocolate Tea Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/2 cup all-purpose flour
2 Tb cocoa
1 tp baking soda
1 tp salt
1/2 tp ground cinnamon
1 tp vanilla extract
1 cup mashed banana (about 2-3 bananas)
1/2 cup sour cream
1/2 cup chopped walnuts
1/3 cup mini semi-sweet chocolate chips

Cream butter; gradually add sugar, beating well until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, soda, salt and cinnamon; sift together (or mix with a whisk). Stir flour mixture into egg mixture, blending well; add vanilla. Stir in banana, sour cream, walnuts and chocolate chips.
Spoon batter into a greased & floured loaf pan. Bake at 350 degrees for 55 minutes or until toothpick comes out clean. Cool in pan 10 minutes, then remove from pan to finish cooling. (Will make four mini-loaves)

Apple Dumplings ( Susie Chandler)

2 cans crescent rolls
10-12 Granny Smith apples or frozen peaches and blueberries
1/2 cup margarine
1 cup sugar
1 tp vanilla extract
1 tp cinnamon
8+ oz Sprite or Mt. Dew

Spray pyrex pan with Pam. Peel and core apples. Roll apples individually in a crescent roll, tucking in points and placing in pyrex dish in a single layer. Mix margarine, sugar, vanilla and cinnamon in a small saucepan; bring to a boil and pour over dumplings. Pour Sprite around perimeter of dish. Bake at 325 degrees about 45 minutes. Eat warm.

Festive Fudge ( Borden's recipe)

3 cups (18 ounces) semi-sweet chocolate chips
14 ounces sweetened condensed milk
dash of salt
1 cup chopped nuts, optional
1-1/2 tp vanilla extract

In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat, then, stir in nuts and vanilla. Spread evenly into waxed paper lined 8- or 9-inch pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in refrigerator. Makes about 2 pounds.

Orange Walnut Fudge (Erma Falusi in a magazine)

3 cups sugar
1/2 cup water
1/2 orange juice
12 ounce semi-sweet chocolate chips
1 TB finely grated shredded orange peel
1 cup chopped walnuts

In 3 quart saucepan, combine the sugar, water and orange juice. Cook and stir over medium heat till sugar dissolves and mixture comes to a boil. Clip candy thermometer to the side of the pan and continue cooking until the temperature reaches 234 degrees (soft-ball stage), stirring occassionally. Remove from heat. Stir in chocolate pieces and orange peel. Fold in walnuts. Spread candy into foil-lined 13 X 9 X 2-inch baking pan. Chill till set. Cut into squares and store in refrigerator. Makes 3 pounds.

Chocolate & Butterscotch Fudge (Borden's recipe)

1 cup butterscotch chips
14 ounces sweetened condensed milk
2 cups semi-sweet chocolate chips
1 tp vanilla extract
1/2 cup chopped walnuts

Line 8-inch square pan with foil. In small microwaveable bowl, place butterscotch chips and 1/3 cup sweetened condensed milk and set aside. In another microwaveable bowl, place chocolate chips, remaining sweetened condensed milk and vanilla. Microwave at HIGH 1 minute, stir until chips are melted. Stir in walnuts. Spread into prepared pan. Microwave butterscotch chips at HIGH for 45 seconds; stir chips until melted. Spread evenly over chocolate layer. Refrigerate until firm. Remove from pan, peel off foil and cut into squares. Store in refrigerator.

Layered Mint Chocolate Fudge (Borden's recipe)

12 ounce pkg of semi-sweet chocolate chips
14 ounce can sweetened condensed milk
2 tp vanilla extract
1 cup white chocolate pieces
1 TB peppermint extract
1 drop green food coloring, optional

In a heavy saucepan, over low heat heat, melt chips with 1 cup sweetened condensed milk; add vanilla. Spread mixture into wax paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. In heavy sauce pan, over low heat, melt white baking pieces with remaining sweetened condensed milk (mixture will be think). Add peppermint extract and food coloring, if desired. Spread on chillled chocolate layer. Chill 2 hours or until firm. Turn into cutting board, peel off paper and cut into squares. Store loosely covered at room temperature.

Foolproof Chocolate Fudge (Borden's recipe)

3 cups semi-sweet chocolate chips
1 14 oz can sweetened condensed milk
dash of salt
1/2 to 1 cup chopped nuts
1-1/2 tp vanilla extract

In a heavy sauce pan (or double boiler), over low heat, melt chocolate chips with sweetened condensed milk and salt. Stir constantly to avoid scorching on bottom of pan. Remove from heat when chocolate is melted; stir in nuts and vanilla. Spread evenly into wax paper lined 8 inch square pan. Work quickly because this sets up fast. Pat into pan and pat top smooth. Chill for two hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.

Holly's Wedding Fudge

2 cups semisweet chocolate chips
1 14 oz can sweetened condensed milk
2 tp vanilla extract
1-1/2 cups chopped walnuts (optional)
1 cup minature marshmellows

Grease an 8 x 8 inch pan. Place chocolate chips and sweetened condensed milk into a microwavable bowl and microwave on high for 2-3 minutes, stirring occasionally, until smooth and completely melted. Stir in vanilla, then fold in walnuts and stir in marshmellows until smooth. Pour into prepared pan. Chill until set. Makes a creamy smooth fudge that is easy to cut.

Sausage & Sweet Potato Smash

4 large sweet potatoes, quartered
1 lb. sausage
1 large yellow onion, chopped
1 TB thyme
salt & pepper

Boil sweet potatoes in salted water about 25 minutes, then drain. Meanwhile, brown sausage and drain off fat. Add onions and cook until the onions are soft. Remove from heat and add thyme. Add drained sweet potatoes and smash together. Season with salt & pepper. Serves 10

Pam's Broccoli Coleslaw Salad

2 pkgs. shredded broccoli coleslaw
6-7 scallions, chopped
1/2 c almond slivers
1 c sunflower seeds
2 pks. oriental ramin noodles, broken up
1 c vegetable or canola oil
1/3 c apple cider vinegar
2/3 c sugar
season pack from ramin noodles

Mix, chill, makes a lot!

Chicken Marsala courtesy of Emeril Lagasse 2003

Ingredients
1/2 cup all-purpose flour
1 TB Essence, recipe follows
2 (6-8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 TB olive oil
4 TB butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala wine
1 cup chicken stock
salt
freshly ground pepper
chopped chives for garnish

Directions
In a shallow bowl or plate, combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 TB of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 TB of butter to the pan and add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any brown bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 TB of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Essence (Emeril's Creole Seasoning)
2 1/2 TB paprika
2 TB salt
2 TB garlic powder
1 TB black pepper
1 TB onion powder
1 TB cayenne pepper
1 TB dried leaf oregano
1 TB dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup