Nutella Frosting

I'm not sure where I found this recipe, but the icing is wonderful!!


8 ounces cream cheese, softened
1/2 cup Nutella
1/4 cup shortening
6 cups powdered sugar
Half & Half


In a mixer, mix cream cheese, Nutella, & shortening beating on high until smooth. Scrape the sides of the bowl. Add the powdered sugar, one cup at a time, beating well after each addition. Add half & half, one tablespoon at a time, until desired consistency.

Crispy Breaded Pork Chops with Milk Gravy

This recipe is from SouthernPlate.com. It is awesome!!!

Ingredients

• 4 Pork Chops


• 1 sleeve saltine crackers


• 2 eggs


• 3 tablespoons bacon grease (optional but sure is good)


• 1/4 cup all purpose flour


• 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste


• 1 1/2 cups milk

Instructions

1. Place vegetable oil to a depth of about 1/4 of an inch in a large heavy bottomed skillet. Place over medium high heat while you prepare the pork chops.



2. Crush saltines and place in a shallow bowl or plate (I use pie plates). Beat eggs and pour into bowl.



3. Dip each pork chop in eggs on both sides, then press both sides down into cracker crumbs.



4. Reduce oil temperature to medium. Add in pork chops to hot oil. Cook until browned on both sides (will need to turn) until completely done and no longer pink in the center.
   Remove to paper towel lined plate.

For the Gravy

1. Pour the bacon grease into a medium skillet over medium heat. Add flour and stir to combine. Add salt and pepper. Cook, stirring constantly until flour begins to brown. Slowly pour in the milk while stirring constantly with wire whisk to break up any lumps. Lower heat to low and continue cooking and stirring until gravy thickens. If you prefer a thinner gravy, add more milk. Serve over mashed potatoes, pork chops, biscuits, and anything else you can come up with!

Marshmallow Cream Frosting

1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 (7-ounce) (198 grams) jar of marshmallow fluff
2 cups (230 grams) confectioners’ sugar (icing or
powdered sugar), sifted
2-4 tablespoons light cream

1. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended.
2. Beat in the vanilla extract and marshmallow fluff.
3. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed.
4. Add the cream and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes).
5. Add more cream or confectioners’ sugar if necessary to get the right piping consistency.
   
   

No Bake Peanut Butter Bars

This recipe is from SouthernPlate.com.

Ingredients

• 1/2 cup butter (or margarine, whatever you have)


• 1/2 cup packed brown sugar (light or dark, again whatever you have)


• 1 teaspoon vanilla extract


• 2 cups peanut butter


• 2- 1/2 cups confectioners sugar


• 2 cups semisweet chocolate chips
  

Instructions

1. Place all ingredients except the chocolate chips in a large microwave safe bowl. Microwave until butter and peanut butter are melted, one to two minutes (time will vary by microwave).



2. Remove from microwave and use a large spoon to stir all of the ingredients together until they form a ball of dough that leaves the side of the bowl. Pat into a 9x13 pan.



3. Pour chocolate chips into another microwave safe bowl and microwave at 30 second intervals, stirring after each, until completely melted. Spoon over top of peanut butter mixture and spread evenly.



4. Allow to cool completely at room temperature until chocolate hardens again or place in the refrigerator for faster hardening. Cut into squares and serve to some awfully happy people!

HOT BUFFALO WING DIP

INGREDIENTS

1 c. buffalo sauce
2 – 8 oz. cream cheese
1 cup Ranch dressing
2-19oz. cans chicken
2-cups shredded cheddar cheese - save some (1/4 cup) to sprinkle on top



DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).

2. Shred or chop chicken. Mix the cream cheese and cheddar cheese into the chicken until well blended, then stir in the ranch dressing and hot sauce. Top with Cheddar cheese.

3. Bake uncovered for 30 minutes in the preheated oven, until cheese is browned and the sauce is bubbly.

Latin Inspired London Broil

London Broil
can of Rotel
chopped onion
chopped green pepper
can of diced tomatoes
Adobo seasoning
caenne pepper

Brown all sides of the LB. Add everything to crock. Add two cans of water and salt/pepper to taste. Cook on low for 8 hours. Serve over rice.

Peanut Butter Trifle

9x13 pan of brownies, cut into 1 inch pieces
1.5 oz instant vanilla pudding
3 cups milk
½ cup creamy peanut butter
2 tsp vanilla
8 oz container thawed whipped topping (Cool Whip), divided
20 peanut butter cups, crumbled (buy in a 10-pack.Not the bite-sized)
6-8 peanut butter cups to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups.

Chill until serving.

Grandma's Fruitcake

2 ¼ cup self rising flour (add 1 tsp salt & 1 tsp baking powder if AP)**
¼ teaspoon mace
¼ teaspoon ginger
¼ teaspoon cinnamon
½ pound butter
1 cup sugar
6 eggs
½ cup honey
½ cup molasses
¼ cup apple or orange juice
1 quart nuts
1 ½ pound candied fruit
1 15 oz box raisins
¾ cup coconut

**reserve ½ cup flour for fruit & nuts

1. Sift flour. Add spices and sift again.

2. Cream butter and sugar. Add eggs, honey, & molasses.

3. Add juice, flour, nuts, & fruit.

4. Pour into greased and papered bundt pan. Bake 3 ½ hours at 250 degrees.

Sweet Pecans

16 ounces pecans or walnut halves

1/2 cup melted unsalted butter

1/2 cup powdered sugar

1/4 teaspoon ground cloves

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger



Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on HIGH for 15 minutes. Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
Transfer the nuts to a bowl.
In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.


Let cool before serving.

Slow Cooker Southwestern Chicken

1 (15-ounce) can whole kernel corn, drained
1 (11-ounce) can Mexicorn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Shredded cheddar cheese

Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the chicken. Pour remaining sauce over.

Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until meat juices run clear. Serve with warm tortillas; top with cheese.

Makes 4 to 6 servings.

Cheesy Chicken Tortilla Soup

To prepare and freeze

1 pound chicken breast
1 tablespoon olive oil

Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until
shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer
pink, stirring occasionally. Drain chicken, if necessary.

In Bag 1, combine:
1 portion of Make-Ahead Chicken
3 cups tortilla chips, finely crushed
2 cups frozen corn kernels

In Bag 2, combine:
8 oz pasteurized process cheese spread, cut into 1-in. cubes
1 can (14.5 oz) diced tomatoes with green chilies
2 tbsp Chipotle Rub

Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.

To prepare:

Add contents of Bag 2 and 2 cans(14 oz each) reduced-sodium chicken broth to (4-qt.) Casserole. Bring to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally.

Add contents of Bag 1 to Casserole; simmer 4-6 minutes or until soup is thickened.

Serve soup with optional toppings such as shredded cheddar cheese, snipped fresh cilantro, diced tomatoes and additional crushed tortilla chips, if desired.

Marinated Vegetable Salad

Dressing:

3/4 cup sugar
1/2 cup salad vinegar
1/2 cup canola oil
salt and pepper

Veggies:

( all should be drained and rinsed)
soup size cans of:
french cut green beans
black eyed peas
shoe peg corn

small cans of:
carrots
green peas
limas

1/2 red onion coursely chopped
1/3 green pepper chopped
1/3 red pepper chopped
1/3 yellow pepper chopped

Mix dressing and whisk togerher. Pour all over mixed vegetables. Refrigerate overnight (or at least 6 hours), stirring 2 or 3 times during the day.

3 Envelope Chicken

1 pkg gravy mix
1 pkg pesto mix
1 "pkg" of the cream of whatever mix
water
3 chicken breasts


I made pasta and spooned the sauce on top.

Slow Cooker Tamale Pie

PREP: 25 mins COOK: 7 hours YIELD: 8 servings

1 lb. ground turkey
1 tsp. Mrs. Dash chipotle
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15oz) black beans, rinsed & drained
1 can (14-1/2oz) fire roasted tomatoes
1 can (11oz) whole kernel corn, drained
1 can (10oz) enchilada sauce (this is where you can control the heat, choose mild or hot)
2 onions, chopped and sauted with turkey
1 pkg. (8-1/2oz) corn bread/muffin mix
2 eggs
milk to make corn bread smooth
1 cup (4oz) shredded Mexican cheese blend

In a large skillet, cook turkey and onions over medium heat until no longer pink; drain. Stir in the spices. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce. Cover and cook on low for 6-8 hours or until heated through.

In a small bowl, combine muffin mix and eggs and enough milk to make it smooth; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.

Sprinkle with cheese; cover and let stand for 5 minutes.

Homemade Dry Onion Soup Mix

NOTE: This is about equal to one of those boxed up envelopes

4 teaspoons instant beef bouillon granules
8 teaspoons dried minced onion
1 teaspoon onion powder
1/4 teaspoon seasoned pepper

Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).

Homemade Cream of Soup Mix

2 cups powdered milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 tbsp dried onion flakes
1 tsp basil leaves
1 tsp thyme leaves pepper

Combine ingredients, stirring till evenly distributed. To substitute for 1 can of condensed cream of whatever soup, combine 1/3 cup of dry mix with 1-1/4 cups of cold water. (This is when to add the "flavor" for whichever soup you need). Heat and stir until it thickens. Use as you would the canned product. The dry mix makes the equivalent of 9 cans of soup, at a cost of pennies per recipe. To make specific flavors add the following when you are heating the mix and the water.

Loaded Baked Potato Soup

6 large baking potatoes, cut into 1/2 inch cubes
1 onion, chopped
1 quart chicken broth
3 cloves minced garlic
1/4 cup butter
2 1/2 teaspoon salt
1 teaspoon pepper
1 cup shredded sharp Cheddar cheese
1 cup sour cream
8 slices turkey bacon, fried & crumbled
cheese for sprinkling

Combine first seven ingredients in a large crockpot. Cover and cook on HIGH for 4 hours or on LOW for 8 hours.

Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in sour cream and cheese.

Top with more cheese and bacon.