Hot Fudge Sauce

What more can I say but DELICIOUS!! So easy and so good. No reason to buy hot fudge anymore when you can make it easily and cheaply at home! We served this at Asher's blessing dinner with brownies and ice cream and everyone thought is was awesome! Have I convinced you to try it yet?!

1 (14 ounce) can sweetened condensed milk
4 (1 ounce) squares semisweet chocolate
2 tablespoons butter (no substitutes)
1 teaspoon vanilla extract

In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla.

White Chili with Chicken

I love Chili especially during the cold winter months. This recipe is a great spin on regular chili plus you can easily double and freeze half of it.












3 Tbsp. oil
1 large onion, chopped ( I usually only use a half)
2 tsp. chili powder
1 1/2 tsp. cumin
1 tsp. oregano
2 garlic cloves, minced
2 cans white kidney beans or navy beans (I used one of each), drained and rinsed
3-4 cups diced cooked chicken (I used rotisserie chicken)
1 cup frozen corn
1 can (7 oz.) diced green chilies
2 cups chicken broth
1/4 tsp. salt
2 tbsp. butter, softened
1 1/2 Tbsp. flour
Pepper to taste
Grated Cheese for topping

Warm oil in large saucepan over medium heat. Saute onion for about 7 min. stirring often. Stir in chili powder, cumin, oregano, and garlic and saute for another min. Stir in beans, chicken, corn, green chilies, chicken broth and salt. Bring mixture to gentle simmer and allow to simmer uncovered for 10 min. In small bowl, blend butter and flour. Add flour mixture to chili and stir until it thickens, about 5 minutes. Add pepper to taste. If you like you can add more broth to thin or a little cream to thicken it. Serve chili hot, with cheese, if desired.

Sour Dough Waffles with Strawberries and Whipped Topping

These are so yummy! You gotta try them! This is another recipe from one of my favorite food storage sites everydayfoodstorage.net.

Step 1: Make the Sourdough Starter (AT LEAST 12 HOURS AHEAD OF TIME)
In a large glass, plastic or ceramic bowl, combine:

2 c. white flour (I used 1/2 c. wheat flour and the rest white)

1 c. milk (3 T. Powdered Milk + 1 C. Water)

1 c. plain yogurt (not vanilla) with active cultures

Mix until smooth with a plastic or wooden spoon or whisk. Never use metal utensils with sourdough. (It will leach the metal, ruining the batter and the bowl!) Cover the bowl with a cloth and put it in a warm place in your house. If you check on it after several hours, you should see it getting bubbly and producing a pleasant yeasty smell. The longer it sits, the better the finished product will taste and smell.

Step 2: Make the Waffles
Turn on your waffle iron, then stir down the starter and add:

2 eggs (2 T. Dehydrated Eggs + 1/4 C. Water)

2 tablespoons sugar1 teaspoon salt

¼ c. vegetable oil
Mix until completely smooth.

When the waffle iron is ready, add: 1 teaspoon baking soda

Combine thoroughly and use immediately. Top with your favorite syrup, jam or jelly. I topped ours with sliced strawberries (with a little added sugar) and whipped topping. Makes a great dessert too. Try it with a scoop of vanilla ice cream, chocolate syrup and whipped cream. Bon appetite!
BTW, the batter does not keep well, not even for a few hours in the refrigerator. If you have more than you need, make up the waffles and freeze the finished product. Or invite some friends and/or family to come join in the feast.

The BEST Crescent recipe around!

That is what the girl I got this recipe called these but I don't know if I would call them crescents except for their shape. I would definitely put them in the same category as an AWESOME dinner roll though.

Mix together
4 Tbsp. yeast
1/2 cup + 2 Tbsp. warm water
Allow to sit for 10 min.

Mix
6 eggs
1 cup oil
1 cup sugar
2 cups warm milk (Warm milk in the microwave only until warm NOT scalding)

Add mixture to the yeast mixture. Mix all together until combined.

10 -11 cups flour (until dough is no longer sticky)
2 Tbsp. salt

Add flour one cup at a time until combined together. Continue to mix/knead for 5 min. on med-high speed. Transfer to greased bowl and allow to raise 2-3 hours or until double in size.

Separate dough into 6 even balls. Roll out each ball until the size of a dinner plate on a lightly floured surface. Cut into 8 pizza wedge slices. With each wedge, roll downward wrapping the wider side down to the smaller point to make a crescent shape. Place 3 rolls across and 8 down on lightly oiled cookie sheet.

Allow to to rise again until doubled (about 15 min.) While rising on top of oven, preheat oven to 400 degrees. Bake one sheet at a time. Bake 6 min. on bottom rack and then 5 min. on middle rack until light golden brown. Double check bottoms to make sure they are golden brown so they are not doughy in the middle. Once perfectly golden brown, brush tops with melted butter once removed.

Chicken and Sausage with Bowties

1 package farfalle pasta (or any pasta you have one hand)

2 skinless, boneless chicken breasts

1 lb. Italian sausage

1 tbsp. olive oil

2 cloves garlic

1 can crushed tomatoes

1/2 cup chicken broth

2 tbsp fresh basil, chopped

1 tsp. dried rosemary

salt and pepper to taste

If you like a little more kick to it you can add red pepper flakes

Cook pasta in boiling water for 8-10 min. Wash chicken breasts and cut into large size pieces. In large skillet over medium low heat, put oil and garlic and saute for 1 min. Add chicken and sausage to skillet and brown both. Add tomatoes and broth. Bring to boil and let simmer for 20 min. Season sauce with basil, rosemary and salt and pepper. Add drained pasta to skillet. Toss and serve.

Chicken Lo Mein

This is one of my husbands favorite meals. I have tried other Asian dishes with a million ingredients and he still loves this one the most which is good for me because it is the easiest to make!

1/2 lb spaghetti, cooked according to package directions

1/4 cup Asian Toasted Sesame Dressing

1 lb. chicken breasts, cut into strips

2 cloves garlic, minced

1 pkg. frozen bell peppers and onion strips, thawed and drained (I have used fresh as well...both work fine)

1/2 cup chicken broth

1 tbsp. peanut butter

1/4 cup soy sauce

2 tbsp. cilantro (we used parsley because my husband isn't a huge cilantro fan, they are usually pretty interchangeable)

2 tbsp. cocktail peanuts, chopped

While spaghetti is cooking, heat dressing in skillet over medium-high heat. Add chicken and garlic. Stir-fry for 3 min or until chicken is no longer pink. Add peppers, onions, broth and peanut butter. Stir fry an additional 3-4 min. or until chicken is cooked through. Drain spaghetti and add to chicken mixture. Mix well. Spoon onto platter; sprinkle with cilantro or parsley and peanuts.

Easy Stromboli

I have to say that this meal is not my most favorite meal although still very good. However, I am including it because it is SOO easy and you can switch it up a millions different ways to fit whatever might be in your fridge! Here is how I made it...








1 pizza crust (this can be done several different ways...canned, frozen or home-made)
1/4 cup grated Parmesan cheese
1 cup mozzarella cheese (you can use other cheese like Swiss, cheddar, jack or provolone)
1/4 cup chopped greeen or red pepper (you can use other veggies like broccoli, onion, corn, etc)
1 pkg. variety pack Ham and Turkey (you can also use just one or the other, or pepperoni, chicken, sausage or any other leftover meat you may have)

Preheat oven to 425 degrees. Roll out pizza crust on lightly greased baking sheet. Pat out dough to form a 15x10 inch rectangle. Sprinkle with Parmesan. Layer remaining ingredients down center of dough. Fold dough in half over filling. Pinch edges together to seal. Make small cuts in top of dough to vent. Bake 12 min or until golden brown. Cool slightly before cutting to serve. Great served with a salad.