Easy Peanut Butter Fudge

I love chocolate! I can never seem to get enough of it. This is the recipe I go to when there is nothing chocolate in the house. It's quick, easy and good.
1 cup peanut butter
2 sticks butter or margarine
2 cups confectionery sugar
1/2 cup chocolate chips
1/2 cup walnut pieces

In a pan on low to medium heat melt peanut butter, chocolate chips and butter. Remove from heat and add sugar. Mix well with spoon. Fold in walnuts. Spray an 8 x 8 x 2 inch pan and pour in fudge. Place in refrigerator for several hours until hard enough to cut. ENJOY!

Chicken & Dumplings

Chicken:
4 quart water
1 10 3/4-ounce can condensed cream of celery or cream of chicken soup
1 teaspoon Paula Deen’s House Seasoning
2 chicken bouillon cubes
2 bay leaves
1 large onion, chopped
3 ribs celery, chopped
1 2 1/2-pound chicken
Dumplings:
2 cup all-purpose flour mixed with 1 teaspoon salt
3/4 cup ice water

Directions

Chicken:
Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon, and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. Do not overcook.

Dumplings:
Put flour in a mixing bowl. Beginning in center of flour, dribble small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, so not stir Mixtures after dumplings have been added to pot.
Note: Frozen dumplings are available in most supermarkets if you don’t have time to make them.

Ice Cream Sandwich Cake

12 Pack ice cream sandwiches
8 oz. cool whip
Chocolate syrup
Caramel syrup
Reese's Toppings
Pecans or peanuts (optional)
Cut ice cream sandwiches into small pieces and place in dish.   Spread cool whip on top to cover them.   Next spread the chocolate and caramel syrup and sprinkle the Reese's topping.   Add pecans or peanuts, if desired.   Cover and freeze for a couple of hours.

Blueberry Cream Cheese Pound Cake with Lemon Icing

Blueberries are one of my very favorite things. I promise you it won't last long.


1 box Kroger Butter Recipe Cake Mix
3 eggs
2/3 cup evaporated milk
1 1/2 sticks butter or margarine, melted
3.5 ounce box Vanilla Instant Pudding and Pie Filling
1 (8 ounce) package cream cheese, softened
1/3 cup water
1 cup fresh blueberries
1 cup walnut pieces

In a mixing bowl combine cake mix, pudding mix, and eggs. Mix well with mixer. Add milk and melted margarine, cream cheese and water and continue mixing. Batter will be thick. Fold in blueberries and walnut pieces. Spray your cake pan well. Cook in preheated 350 degrees oven for 55 to 60 minutes until center is cooked. Let stand for 15 to 20 minutes before removing from pan.

Glaze:
1/2 cup lemon juice
2 teaspoons vanilla
3 cups (more or less) confectionery sugar

Mix ingredients in a small pan over low heat on the stove stirring with a whisk until melts and desired consistency. Punch holes in cake with toothpick and pour glaze over cake. Use any remaining glaze to pour over individual pieces.

Slow Cooker Spaghetti Sauce


5 links of mild, Italian Sausage
1 lb. of ground beef
1 medium onion, chopped
1 small green pepper, chopped (optional)
2 garlic cloves, crushed or minced
29 oz. canned crushed tomatoes OR whole tomatoes (chopped)
15 oz. canned tomato sauce
12 oz. can tomato paste
1/3 cup sugar
1 tsp. dried basil
1/2 tsp. black pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. Italian Seasoning
Half a jar of spaghetti sauce or marinara sauce (any kind, any flavor)
Vermicelli Noodles

Brown sausage links and/or ground beef in a frying pan over medium heat until brown.
Using the same pan, add the onions, pepper (if you choose), and garlic. Cook until the onions are transparent and the peppers are soft.
Place the meat/onion mixture into the slow cooker. Combine the rest of the ingredients in the slow cooker until well mixed.
Cook on low, 8-10 hours or on high 4-6 hours.

Serve over vermicelli noodles and top with Parmesan Cheese.

***To freeze: Place left over spaghetti sauce (without the noodles) in a Tupperware safe bowl or a freezer safe gallon bag. Label with the date and freeze. It should freeze for a good 2-3 months***
***To Defrost: Place bag or bowl in the fridge overnight. Heat in microwave or on stove top before serving. Or you can place the bowl in the microwave on 'defrost' for a faster option.***

~Sweet Southern Hugs~
~Libby~

Slow Cooker Chicken

This simple whole chicken recipe will make your mouth water!

1 whole chicken (can remove skin, optional)
1/2 cup chicken broth or 1 chicken bouillon cube dissolved in 1/2 cup boiling water
1/3 cup soy sauce
1/4 cup olive oil
1/4 cup honey
1 teaspoon Worcestershire sauce
2 teaspoons balsamic vinegar
1 teaspoon sesame oil (optional)
2 teaspoons lemon juice
2 tablespoons minced garlic

Wash chicken and empty cavity. Remove skin if desired. Pat chicken dry and place breast down in slow cooker. In a bowl wisk together all the ingredients and pour over chicken. Cook on high for 4 hours or low for 8 hours. Spoon sauce over cooked chicken before serving.

This is wonderful served with brown rice and steamed carrots for a healthy meal. Enjoy!

Squash Casserole

Lightened Squash Casserole

3 lb. yellow squash
1/2 cup chopped sweet onion
1 1/2 tsp. salt, divided
1 cup grated carrots
1 (10 3/4 oz.) can reduced fat cream of chicken soup
1 (8 oz.) container light sour cream
1/4 cup chopped fresh chives
1/2 cup crushed cornflakes cereal
1/2 cup crushed French fried onions
2 Tbsp. melted butter
1/2 tsp. freshly ground pepper

1.  Preheat oven to 350 degrees.   Cut squash into 1/4 inch thick slices; place in a Dutch oven.   Add onion, 1 tsp. salt and water to cover.   Bring to a boil over medium high heat and cook 5 minutes; drain well, and put squash dry with paper towels.
2.  Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture.   Spoon into a lightly greased 2 quart oval baking dish.
3.  Stir together cornflakes and next 3 ingredients in a small bowl.  Sprinkle over squash mixture.
4.  Bake at 350 degrees for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary.   Let stand 10 minutes before serving.

Southern Living - July, 2011