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

Strawberries and Cream Trifle

1 can sweetened condensed milk
1 - 1/2 cup water
Whisk the above together .

1 lg. pkg. instant vanilla pudding mix
Add this to above and whisk for 2 minutes and let it stand for 2 minutes or until soft-set.
1 container cool whip - add to the above.

Cut 1 angel food cake into 1/2 inch squares and wash, cut and slice 1 container fresh strawberries.  

Spoon 1/3 of the pudding mixture into bottom of trifle.   Add layer of cake and then a layer of strawberries.
Spoon another 1/3 of pudding mix, layer of cake and strawberries.   Top with layer of pudding mix and can add whole or halved strawberries on top for decoration.

Layered Squash & Tomato Casserola

4 slices of bacon
3-4 small to medium summer squash, sliced
about 1/4" thick*
1 Vidalia or other sweet onion, coarsely chopped
2-3 tomatoes, coarsely chopped
Garlic salt
Kosher salt and freshly cracked black pepper
2 cups of shredded cheddar
Panko bread crumbs
Olive oil, to drizzle
Chiffonade of fresh basil, for garnish, optional

Preheat oven to 350 degrees. Cook the bacon till crisp and set aside. Once cooled, chop it.

You'll be doing two layers, so be sure to divide the bacon, veggies and cheese for each layer. Butter a 9 x 9 inch baking pan, spread a layer of half of the sliced squash across the bottom of the pan and sprinkle lightly with garlic salt. Scatter half of the chopped onion on top of the squash and half of the chopped tomatoes on top of the onion. Salt and pepper to taste, sprinkle half of the bacon on top and add half of the shredded cheese. Repeat with another layer of squash, a light sprinkle of garlic salt, onion, tomatoes, salt and pepper, bacon, and all of the remaining cheese. Sprinkle top generously with a layer of panko bread crumbs and drizzle all over with olive oil.

Bake uncovered, at 350 degrees for about 1 hour, or until tender. Sprinkle top with basil if desired, and use a slotted spoon to serve.

Oreo Truffles

1 (1 pound 2 ounce) bag Oreo cookies, crushed
1 (8 oz) package cream cheese, at room temperature
1 (24 oz.) package white almond bark (Vanilla)
Red and Blue sprinkles

Combine crushed cookies and cream cheese.  Roll into balls, and refrigerate until hard.   Melt white almond bark in a glass bowl inthe microwave at 2 minute intervals on defrost until melted (about 4 minutes).   Dip each oreo ball into melted bark with a toothpick and allow to harden on waxed paper.   Sprinkle with red and blue sprinkles.   Yield:  36-40 servings.

Citrus Cooler

1 1/2 cups sugar
2 cups water
2 cups lemon juice
2 cups orange juice
2 cups pineapple juice
2 liters ginger ale

Dissolve sugar in water.   Stir in lemon juice, orange juice and pineapple juice.   Freeze for 3 hours, stirring every hour to keep slushy.   Remove from freezer, add ginger ale and serve over crushed ice.   Garnish with fresh fruits and mint.

Lemon Pork Chops

4 bone-in pork chops
1/2 t. salt & 1/4 t. pepper
1 medium onion, cut into 1/4" slices
1 medium lemon, cut into 1/4" slices
1/4 cup packed brown sugar
1/4 cup ketchup

Place the pork chops in a 3-qt. slow cooker.   Sprinkle with salt and pepper.   Top with onion and lemon.   Sprinkle with brown sugar; drizzle with ketchup.   Cover and cook on low for 6 hours or until meat is tender.  Yield:  4 servings.

Divine Garlic Cheese Biscuits

These little biscuits just melt in your mouth and go with just about any meal. Slathered with melted butter along with the garlic and cheese, they can’t be beat.


2 1/2 cups self-rising flour
1/4 cup vegetable shortening
1 cup shredded Cheddar cheese
1 1/4 cups buttermilk (could use regular milk)
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 cup butter or margarine, melted

Place flour in large bowl. Cut in shortening until crumbs are the size of peas. Add garlic and sugar. Stir in cheese and milk. You can do these as drop biscuits using a tablespoon of batter and dropping onto sprayed baking sheet or you can shape them with your hands and make a larger biscuit. I did some of both with this batch just to show you. Bake in preheated 450 degree oven for 10 to 12 minutes. Brush tops with the melted butter.

Sweet Tea - The House Wine of the South

June is National Iced Tea Month.   Southerners love iced tea and drink it by the gallon every month! We even like it in a Mason jar. It was Dolly Parton in the movie, Steel Magnolias, that called Southern sweet tea, "the house wine of the South". There was never a truer statement. Talk about the South and sooner or later sweet tea comes to mind. Southerners love this sweet liquid and Southern girls are taught to make it by their Southern mamas. In the South, sweet tea is appropriate for all meals and you start drinking it before you can walk. Sweet tea makes Southerners think of home, tradition, picnics and hot afternoons "sippin" sweet tea while "swayin" in the swing on the front porch. Southern girls know you can't be considered a serious Southern belle unless you know how to make sweet tea.


There are lots of ways to make sweet tea but it has to have sugar. In many cases, the more sugar the better and I prefer to use Luzianne tea.

4 family sized tea bags
1 1/2 to 2 cups sugar
3 quarts water
Bring the water to a boil. Remove from stove and add sugar so it will dissolve in the hot water. Add tea bags and let steep about 30 minutes. Pour in enough water and ice to make a gallon of tea.
(I like a couple sprigs of mint in my iced tea, too)
Some people add a pinch of baking soda. This is supposed to keep the tea from becoming cloudy. Enjoy!

I think John Egerton said it best when he said: “Iced tea is too pure and natural a creation not to have been invented as soon as tea, ice, and hot weather crossed paths”.

Celebrate National Iced Tea Month with some "sweet" Southern tea!

Watermelon Coolers

YIELD: Makes about 8 cups (serving size: 1 cup)                               
PREP TIME: 30 MINUTES
FREEZE: 8 HOURS
STAND: 15 MINUTES

COURSE:Beverages, Beverages, Nonalcoholic

Ingredients

8 cups (1/2-inch) watermelon cubes

1 1/2 cups ginger ale

1/3 cup water

1 (6-oz.) can frozen limeade concentrate

Preparation
1. Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.
2. Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.
Honeydew Cooler: Substitute 8 cups (1/2-inch) honeydew melon cubes for watermelon cubes and 1 (6-oz.) can frozen lemonade concentrate for limeade concentrate; proceed as directed.

Per (1-cup) serving: Calories 118; Fat 0.3g (sat 0.1g, mono 0g, poly 0.1g); Protein 1g; Carb 30g; Fiber 1.4g; Chol 0mg; Iron 0.4mg; Sodium 36mg; Calc 15mg.

Cantaloupe Cooler: Substitute 8 cups (1/2-inch) cantaloupe cubes for watermelon, and add 2 tsp. grated fresh ginger to mixture in blender. Proceed as directed.

Per (1-cup) serving: Calories 117; Fat 0.3g (sat 0.1g, mono 0g, poly 0.1g); Protein 1.4g; Carb 29g; Fiber 0.1g; Chol 0mg; Iron 0.5mg; Sodium 32mg; Calc 19mg.

Southern Living
JUNE 200

Sourdough Bread

Sourdough Bread
1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil (can use vegetable or canola)
6 cups all-purpose flour

Mix sugar, oil, salt, water and starter in a large bowl. Add flour. Turn out onto floured surface and knead several times until forms a ball adding flour if needed. Place the dough into a large, oiled bowl, turn once so that dough will be greased, cover with clean dish towel and let rise overnight.

The next day, punch the dough down, turn out onto floured surface, knead for several minutes, divide in half, place in 2 greased bread pans. Cover and let double in size. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Turn out to cool.

Sourdough Starter
3 tablespoons instant mashed potato flakes
3 tablespoons white sugar
1 cup warm water
2 1/4 teaspoons active dry yeast or one package

Combine all ingredients in a glass container, stir with wooden spoon. Cover with clean dish cloth or cheese cloth and let sit for 5 days, stirring daily with wooden spoon. Do not refrigerate.

On the morning of the 5th day, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. Stir and cover and let stand until evening or at least 6 hours.

Remove one cup of starter and place the bowl in the refrigerator covered with saran wrap leaving a small opening on each side of the wrap. The starter needs to be able to breathe.

Every 5 days repeat feeding instructions and remove 1 cup and discard or make bread.

Cube Steak and Gravy

We love cube steak and gravy. It is a quick and easy recipe. Just add bread, side dish and salad and you got a meal.

1 1/2 to 2 pounds cube steak
1/4 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup oil
1 (14 ounce) can beef broth
1 onion, cut into rings
1 package dry onion soup mix

Mix flour, pepper, salt, and garlic powder in a shallow dish. Coat cube steak with flour mixture. In a skillet heat oil and cook steak about five minutes on each side until brown and done on inside. Remove steak from pan. Add beef broth, onion, and dry onion soup mix to pan and cook until onions are done. Can thicken gravy with a little of the leftover flour if you want it thicker. Serve gravy as a side or pour over steak. Serves 4. Enjoy!

Macaroni Salad

Each year when the weather starts getting warm, I start thinking about salads. You will love this one and it makes a wonderful addition to any meal, picnic, or potluck.


2 cups uncooked macaroni
1/2 cup chopped onion
1 cup chopped celery
1 carrot, shredded
1 cup radishes, chopped
1 large tomato, chopped
1 small cucumber, peeled and chopped
1 cup mayo
1 cup cooked ham, chopped

Cook the macaroni according to package directions. Drain and rinse with cold water to stop the cooking process. Add the mayo, along with the rest of the ingredients. Mix well and chill. Makes about 2 quarts of salad. Keeps several days in the refrigerator.

Crock Pot Barbecued Chicken

This crock pot barbecued chicken will make your mouth water! The sauce is wonderful and gives the chicken a great spicy flavor. You can make this using any parts of the chicken or the entire bird. Just double or triple the recipe for the sauce.


2 - 4 boneless skinless chicken breasts
2/3 cup tomato ketchup
1 tablespoon apple cider vinegar
1/4 cup butter or margarine, melted
1/4 cup onion, chopped
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
1/4 teaspoons celery seeds
1/4 teaspoon minced garlic
1/4 teaspoon black pepper

Whisk all ingredients together in a bowl. Place chicken in slow cooker and cover with sauce. Cook on low for 7 – 8 hours or high 4 – 5 hours. Enjoy!

Note: This sauce could be used on pork as well as chicken. It gives both meats a great flavor.

Seasoned Fries

Seasoned Oven-Baked Fries


3 Idaho potatoes
2 tsp vegetable oil
1/4 tsp seasoning salt
salt and pepper to taste

Preheat oven to 450 degrees. Cut potatoes into 1/2 inch sticks and place in a bowl. Add oil, seasoning salt, salt & pepper to the potatoes and toss to coat.

Spread potatoes on an aluminum foil covered baking sheet.Bake for 10 minutes, stir fries, and bake for 10 more minutes. Broil for 2 additional minutes to get a crunchy fry. Serve with steak sandwiches and enjoy!