Fudge

Ingredients

• Servings: 8
• 3 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup butter
• 1 cup chopped walnuts (optional)

Recipe

• place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. stir in nuts, if desired.
• pour into well-greased 8x8-inch glass baking dish. refrigerate until set.

chocolate balls ii

Ingredients

• Servings: 3
• 3 (1 ounce) squares unsweetened baking chocolate
• 1 cup almonds
• 1 (3 ounce) package cream cheese
• 1 cup confectioners' sugar
• 1 teaspoon instant coffee granules
• 1/4 cup
• 1/2 cup chocolate sprinkles (jimmies)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in the microwave or in a bowl over simmering water, melt chocolate, stirring occasionally until smooth.
• process the almonds in a food processor. transfer to a medium bowl and stir in the cream cheese, confectioners' sugar, instant coffee and . blend in the melted chocolate. if dough is too soft to form balls, chill for 1 hour.
• roll dough into 1 inch balls. roll the balls in the chocolate sprinkles. store in a covered container in the refrigerator until serving time.

Yummy Yam Casserole

Ingredients

• Servings: 8
• 4 pounds yams
• 2 eggs
• 1/4 cup brown sugar
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 6 ounces pecan halves
• 1/3 cup brown sugar
• 1/4 cup melted butter

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. when cooled, remove skins and place the yams in a large bowl.
• beat yams until smooth. then beat in one egg at a time, blending after each addition. stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
• transfer mixture to an ungreased 3 quart casserole dish. arrange the pecans in a single layer on top. sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
• bake for 25 minutes in the preheated oven, or until browned and bubbly.

grandma irena's palacsinta (hungarian crepes)

Ingredients

• Servings: 12
• pancakes:
• 2 cups all-purpose flour
• 2 eggs
• 1 cup milk
• 1 cup soda water
• 1/2 cup vegetable oil
• 1 pinch salt
• almond filling:
• 1 cup chopped almonds
• 1/2 cup white sugar
• 1/4 cup milk
• 1/4 teaspoon vanilla extract
• 1 1/2 teaspoons (optional)
• chocolate topping:
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup chopped bittersweet chocolate
• 2 tablespoons margarine

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 9 hrs 10 mins


• combine the flour and eggs and mix until smooth. add the milk, soda water, vegetable oil, and salt and mix to combine; refrigerate the batter overnight.
• to make the pancakes, heat a lightly greased frying pan over medium heat. remove the batter from the refrigerator and mix well. pour 1/4 cup of the batter into the pan and cook the pancake for about one minute. flip it over and cook for another minute, or until golden brown. remove the pancake from the pan and place it on waxed paper. repeat with the remaining batter, stacking the pancakes while keeping them separate with waxed paper.
• to make the filling, combine the chopped almonds, 1/2 cup sugar, milk, vanilla extract, and (if desired) in a saucepan. cook and stir over low heat until the sugar is dissolved and the mixture is creamy. allow it to cool slightly before filling the pancakes.
• for the chocolate topping, combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts. remove the pan from the heat and add the margarine, stirring until melted and combined.
• spread 1 heaping tablespoon of almond filling each pancake, rolling them up and placing them on a platter. (you will have 10 to 15 total, depending on their size.) pour the chocolate topping over the platter of rolled pancakes. if desired, warm the platter in a microwave for about 30 seconds before serving.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

Syracuse Salt Potatoes

Ingredients

• Servings: 8
• 4 pounds new potatoes
• 1 1/2 cups fine salt
• 8 tablespoons butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• wash the potatoes and set aside. fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. drain; cover to keep hot.
• while the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. serve immediately poured over potatoes.

Vegetarian Breakfast Burrito

Ingredients

• Servings: 6
• 6 mission® soft taco flour tortillas
• 16 fluid ounces egg whites
• 1 (16 ounce) package frozen hash brown potatoes, thawed
• 1 (10 ounce) package fresh spinach
• 12 ounces mozzarella cheese, shredded
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• in a large skillet, over medium heat, cook hash brown potatoes according to package directions. add fresh spinach to skillet towards the end of cooking time and toss lightly. cook until spinach is slightly wilted and soft.
• in a non-stick skillet, over medium heat, scramble egg whites, seasoning with salt and pepper to taste.
• to serve, lay tortillas on a work surface. fill each with approximately 2 oz. of mozzarella, then spoon in egg whites and potato/spinach mixture, dividing evenly between each tortilla. roll burrito style, heat in microwave for 30 seconds each, or for a crispier outside, bake in 350 degrees f oven for 5 minutes and serve.

chocolate mousse pie

Ingredients

• Servings: 1
• 1 (.25 ounce) package unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 1/2 cup white sugar
• 1/4 cup cocoa
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups heavy cream, chilled
• 1 teaspoon vanilla extract
• 1 teaspoon flavored extract
• 1 (9 inch) chocolate cookie crumb crust
• 1 cup heavy cream, chilled
• 2 tablespoons confectioners' sugar
• 2 teaspoons flavored extract

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• in a small bowl, sprinkle gelatin cold water; let stand 1 minute to soften. stir in boiling water until gelatin is completely dissolved. it must be in liquid form when you add it to the pie filling. if it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.
• in a large bowl, combine sugar, cocoa, and pudding mix. stir in 2 cups cream, vanilla, and 1 teaspoon extract. beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. gradually mix in gelatin mixture until blended. pour filling into pie crust.
• in a small, chilled bowl, beat 1 cup cream with confectioners' sugar and 2 teaspoons extract until stiff peaks form. spread over chocolate filling. chill at least 2 hours before slicing and serving.

fabulous wet burritos

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (4.5 ounce) can diced green chile peppers
• 1 (16 ounce) can refried beans
• 1 (15 ounce) can chili without beans
• 1 (10.75 ounce) can condensed tomato soup
• 1 (10 ounce) can enchilada sauce
• 6 (12 inch) flour tortillas, warmed
• 2 cups shredded lettuce
• 1 cup chopped tomatoes
• 2 cups shredded mexican blend cheese
• 1/2 cup chopped green onions

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• crumble ground beef into a skillet over medium-high heat. cook and stir until evenly browned. add onion, and cook until translucent. drain grease, and season with garlic, cumin, salt and pepper. stir in the green chilies and refried beans until well blended. turn off heat, but keep warm.
• in a saucepan, combine the chili without beans, tomato soup and enchilada sauce. mix well, and cook over medium heat until heated through. turn off heat and keep warm.
• place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture the center. top with lettuce and tomato to your liking. roll up tortilla over the filling. spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. heat in the microwave for 30 seconds, or until cheese is melted. repeat with remaining tortillas.