Barbecued Pork Sandwiches

We love good barbecue around here. I used to head down to a little restaurant down the road to pick up a pound or two … until I figured out how easy it is to make my own. Look for pork roasts to go on sale and stock up when you can. You can freeze the meat before you cook it, or freeze the cooked barbecue if needed.

Instead of using a dutch oven, you can also cook it in your slow cooker. Mine takes about 6 hours on high or 10 hours on low (depending on the size of the roast).

Barbecued Pork Sandwiches
 
Serves: 16
Ingredients
  • 1 pork shoulder roast (about 5 pounds), trimmed and cut into 1-inch cubes
  • 2 medium onions, coarsely chopped
  • 2 tablespoons chili powder
  • ½ teaspoon salt, optional
  • 1-1/2 cups water
  • 1 cup ketchup
  • ¼ cup vinegar
  • Hamburger rolls, split
Instructions
  1. In a Dutch oven, combine meat, onions, chili powder, salt if desired, water, ketchup and vinegar. Cover and simmer for 4 hours or until the meat falls apart easily. Skim off the excess fat. With a slotted spoon, remove meat, reserving cooking liquid. Shred the meat with two forks or a pastry blender. Return to the cooking liquid and heat through. Serve on rolls.

 

If Cooking for Two: Freeze in serving-size portions to have a quick and easy meal.

Homemade Pork Barbecue sandwiches

Crockpot Breakfast Casserole Recipe

I love waking up to the smell of breakfast cooking. Sadly, I’m the morning person around here so that doesn’t happen very often… unless I whip up this easy breakfast dish the night before and stick it in the crockpot before going to bed. By the time I’m up and had my first cup of coffee, a delicious hot breakfast that sticks to my bones is waiting for me.

This overnight slow cooker breakfast recipe is perfect for Sunday mornings, especially if you have a large family or overnight guests. .You can switch things up by using sausage instead of eggs or some chopped bell peppers to make it meat-free.

Crockpot Breakfast Casserole
 
Ingredients
  • 12 large eggs
  • 1 cup milk
  • 1 bag (32 oz) bag frozen hash browns
  • 1 lb bacon
  • 1 small onion
  • 1½ cup shredded cheese
  • salt and pepper to taste
Instructions
  1. Start by cooking your bacon. I cook it in the oven the night before. Chop up the bacon once it's cooled a bit.
  2. Chop your onion and set aside.
  3. Crack the eggs into a large bowl and beat them. Add the salt and pepper.
  4. Pour about ⅓ of the hash browns into your slow cooker. Top with a layer of ⅓ of the bacon, onion and cheese. Repeat two more times, ending with the onion. Save the cheese for now.
  5. Pour the egg mixture over the layers, then top with the last ½ cup of cheese. Cook on low for 10 to 12 hours (overnight) and enjoy for breakfast.

 

Slowcooker Breakfast Casserole with Eggs Bacon and Potatoes

Carrot Cake Poke Cake Recipe

I love a nice slice of traditional carrot cake and will grab it for dessert if we are out for dinner somewhere (which doesn’t happen very often). For some reason it’s not something I bake on a regular basis. I don’t know why. Instead, when I really have to have some carrot cake, I started making this fun poke cake version instead. It’s yummy and goes together quickly. It also makes for a great birthday cake.

Carrot Poke Cake
 
Ingredients
  • 1 Spice Cake Mix
  • ¼ Cup Raisins
  • 2 Cups Carrots, shredded
  • 1 Small Box Orange Jell-O Gelatin
  • 1 Cup Boiling Water
  • ¼ Cup Butter, softened
  • 4 oz. Cream Cheese, softened
  • ½ tsp. Pumpkin Pie Spice
  • 2 Cups Powdered Sugar
Instructions
  1. Preheat oven to 350F.
  2. Prepare packaged cake as directed, and then stir in raisins and carrots until well mixed. Pour into a 9x13 pan and bake as directed.
  3. Using a fork or skewer poke holes all around the cake about ½ inch apart.
  4. In a separate bowl, pour boiling water over dry gelatin and mix for 2 minutes until dissolved. Immediately pour over cake.
  5. Refrigerate approximately 3 hours.
  6. Mix butter, cream cheese and pumpkin pie spice in a medium bowl with an electric mixer until well blended. Gradually add powdered sugar, beating until all powdered sugar has been used and mixture is well blended. Spread evenly over cake.

From the Poke Cake Kindle Cookbook
http://amzn.to/1ByVlZ0

 

Carrot Cake Recipe - Poke Cake

Creamed Chicken

Creamed chicken is such an easy and versatile dish (as you’ll see in a minute). It’s a staple around here. I serve it plain over noodles, rice or toast. If you have some leftover veggies sitting in the fridge, add them to the mix toward the end. Or use one of the 7 variations of this basic recipe below.

If you come up with your own variations, please share them as a comment below. And of course you can also make this with leftover turkey instead of chicken after the holidays.

5.0 from 1 reviews
Easy Creamed Chicken
 
Ingredients
  • ¼ cup butter
  • 1 onion, finely chopped
  • 1 clove garlic, minced OR ¼ teaspoon garlic powder
  • ⅓ cup flour
  • 1-1/2 cups chicken broth (use 2 bouillon cubes & 1½ cups water)
  • 1-1/2 cups milk
  • 2 to 3 cups of chopped, cooked chicken
  • ½ to 1 teaspoon of salt
  • ¼ teaspoon pepper
Instructions
  1. Melt the butter in a 3-quart sized saucepan. Add the onion and garlic and saute until the onions are tender and fragrant.
  2. Stir in the flour, until it is absorbed by the fat and clinging to the vegetables.
  3. Gradually add the chicken broth and milk. Cook and stir until the mixture boils. Boil for a full minute.
  4. Stir in the chicken and salt and pepper to taste. Cook and stir for a few more minutes to thoroughly heat the chicken and to blend the flavors.
  5. Serve over rice or biscuits or toast or noodles.

 

Creamed Chicken Recipe With 7 Variations

 

This is only the beginning . . . .

Chicken Crepes: Prepare Creamed Chicken above. Also prepare a batch of Crepes. Use a slotted spoon to scoop up a good juicy lump of chicken from the sauce, and fill each crepe in turn. Some of the meat will stay in the sauce, but most of it will be rolled up in the crepes. Arrange the prepared crepes in a well oiled 9 by 13-inch pan. Drizzle all of the remaining sauce over top of them, and sprinkle with 1/2-cup shredded cheese. Bake at 400° for about 20 minutes, or until the cheese is nicely melted. Serve hot with a fruit salad and Brussels sprouts or green beans.

Chicken A’la King: Prepare Creamed Chicken above. Sauté a chopped green pepper and 2-cups of sliced mushrooms along with the onions in step 1. If you don’t have a pepper, you can use a cup of canned or frozen peas instead. Add them in step 4. If you use canned mushrooms instead of fresh, then drain them well and add in step 4 too. Serve over popovers, or toast, or fresh biscuits. You can make this without the mushrooms if you don’t have any on hand. It won’t be authentic A’La King, but it will still taste very good.

Chicken Pot Pie: Prepare Creamed Chicken above. In step 4 add 2-cups of leftover, canned, or frozen vegetables (slightly thawed). I like to add peas and carrots, but mixed vegetables or green beans and corn would be fine too. Simmer for a few minutes to heat the vegetables all the way through. While the sauce is cooking, prepare a double pie crust and line a large pie plate with the crust. Turn the prepared chicken and vegetable mixture into the crust. Arrange the top crust over the pan and crimp the edges to seal. Cut a few slits in the top to allow steam to escape. Bake at 400° for about 40 minutes, or until the top is brown. Serve hot with lots of green vegetables, and fresh fruit for dessert.

Chicken with Biscuits: Prepare Creamed Chicken above. In step 4 add a pound of partially thawed, frozen mixed vegetables, or about 3-cups of cooked or well drained canned vegetables. Stir it all up and let it boil While the mixture cooks prepare a batch of drop biscuits by combining 2-1/2 cups of home made biscuit mix and a cup of milk. The dough will be very soft. Turn the boiling chicken and vegetable mixture into a well oiled 9 by 13-inch pan. Drop the biscuit dough on top of the hot mixture. Bake at 400° for about 20 minutes, or until the biscuits are golden brown. Serve hot with apple wedges, tall glasses of milk, and oatmeal raisin cookies for dessert.

Chicken Tetrazzini: Prepare Creamed Chicken above. In step 1 add 2 cups of sliced mushrooms. If you want to use canned mushrooms instead, then drain them well and add in step 4. If desired, add a dash of wine or lemon juice or sherry in step 4 too. While this is cooking, boil up 6 to 8 ounces of spaghetti. When it is tender, drain it well and mix it with the creamed chicken mixture. Turn this into a well oiled 9″ by 13″ pan and sprinkle liberally with Parmesan Cheese. Bake at 350° for half an hour. Serve with spinach, butter-bread and orange sections.

Chicken Divan: Prepare the Creamed Chicken above. If desired add a dash of wine or lemon juice or sherry in step 4. While the creamed chicken is cooking, steam or microwave a pound of fresh or frozen broccoli. Arrange the broccoli in a well oiled 9 by 13-inch pan. Pour the creamed chicken mixture over top of the broccoli. Sprinkle 1/2 to 1 cup of shredded cheese over top of the mixture. Bake at 400° for about 20 minutes, or until the cheese is melted and the sauce is bubbly. Serve with biscuits, muffins or noodles.

Chicken Curry: In step 1 above cook 1-cup of sliced celery, 1 chopped apple (with the peel; red is pretty), and 2-teaspoons of curry powder along with the onion. Proceed as directed. Serve the chicken curry over rice. Accompaniments may be arranged in small bowls at the table. Choose from homemade yogurt, coconut, raisins, canned pineapple chunks, chopped peanuts, finely chopped boiled eggs, tart jelly, chopped pickles, and minced onions. Plain sugar cookies make the perfect dessert.

How To Cook Bacon In The Oven

I love bacon, but I’m not always the biggest fan of cooking it. I have a pretty small kitchen right now and when I cook it in a pan or cast iron skillet, grease splatters everywhere.

I switched to cooking it in the microwave for a while (in between some paper towels to soak up the grease). It works in a pinch, but the bacon just doesn’t have quite the right flavor and texture.

A couple of months ago a friend of mine introduced me to the idea of baking bacon in the oven. It sounded good, but I was a little concerned about bacon grease splattered all over the inside of my oven. I finally gave it a try and it works great.

We’ve been baking bacon every weekend and it turns our perfect ever time. Just watch it towards the end so the bacon doesn’t get too dark.

How To Cook Bacon In The Oven
 
Ingredients
  • 1 pack of bacon
  • aluminum foil
Instructions
  1. Preheat your oven to 400F.
  2. Line 2 cookie sheets with aluminum foil.
  3. Lay the bacon slices on the cookie sheets. They can touch on the sides, but you don't want them to overlap.
  4. Bake for 15 to 20 minutes depending on the thickness of the bacon and how crispy you like it.
  5. Pour the bacon grease in a glass jar and save it in the fridge for cooking eggs and the likes later.
  6. Move the bacon slices to a plate. If you like you can set them on paper towels first to soak up some of the grease.

 

 

Baking Bacon

Easy Peanut Butter Fudge

My daughter and I played around with some fudge recipes yesterday and I thought I’d share one of the results with you. We made delicious, super creamy peanut butter fudge with sugar, milk, marshmallow creme and of course plenty of creamy peanut butter. It turned out great and is our favorite fudge recipe yet.

It turned out a little softer than our other fudges, so this one is staying in the fridge until it’s gone (which won’t be long). It’s a little sticky and messy to make, particularly when getting the marshmallow creme in the pot. It’s well worth it though.

5.0 from 1 reviews
Easy Peanut Butter Fudge
 
Ingredients
  • 2 cups sugar
  • ½ cup of milk
  • 1⅓ cups of peanut butter
  • 1 7oz jar of marshmallow cream
Instructions
  1. Butter a 8x8 pan or a small casserole dish.
  2. Pour the sugar and milk into a heavy pan. Make sure you use a pan that's large enough to add the remaining ingredients and stir everything together.
  3. Heat the mixture over medium high heat until it comes to a boil. Boil it for 3 minutes. Watch it carefully and do a lot of stirring so the milk doesn't bubble over. Reduce the heat a bit to keep it boiling but prevent it from boiling over.
  4. Turn of the heat.
  5. Add the peanut butter and marshmallow cream and stir them in until everything is smooth.
  6. Pour the hot mixture immediately into the prepared dish.
  7. Sprinkle with toppings if desired (we added chocolate chips on half the pan) and cool in the fridge until set.

 

Creamy Peanut Butter Fudge

Sausage Spinach Bean Soup

This soup is so perfect on a cold and rainy day like today. I love the hearty flavor and between the sausage and the beans it’s a filling meal. Just add some biscuits or a slice of homemade bread.

The recipe is from the Cook Once – Eat Twice Cookbook. It has all kinds of recipes that you can fix one day and turn into a different meal the next day. This is a great example. I make a big pot of beans one day and serve them with cornbread and then use the leftovers in a yummy pot of soup like this the next day.

Sausage Spinach Bean Soup
 
Ingredients
  • 8 oz. pork sausage
  • ½ cup onion, chopped
  • 2 (19 oz.) cans of Great Northern beans, rinsed and drained
  • 2 cup fresh spinach, washed and chopped
  • 1 (14 oz.) can chicken broth
  • 1 tsp dried thyme
  • ¼ cup Parmesan cheese, fine shredded
Instructions
  1. Crumble the sausage into a soup pot, stir in the onion.
  2. Place the pot over medium heat.
  3. Cook the mixture for 5 minutes, stirring often, until the sausage is cooked.
  4. Add the beans to the pot and stir.
  5. Pour the chicken broth into the pot, add the thyme.
  6. Bring the soup to a boil then reduce the heat to low.
  7. Cover and simmer for 5 minutes.
  8. Stir in the spinach and continue cooking 5 minutes or until the spinach is wilted.
  9. Sprinkle with the Parmesan cheese before serving.
  10. Makes 4 servings.

 Variation:
Add some spiral pasta during the last 10 minutes of cooking time for a more filling dish.

Bowl of kielbasa bean and spinach soup

Easy Homemade Macaroni and Cheese

Do you still make the boxed kind of Mac & Cheese? We did for the longest time. It was just so quick and easy to pick it up at the store and fix it as a quick side dish or a something for the kids to eat. But then I started to think about all the extra preservatives and colors in there … and let’s face it, that yellow powder that comes with the box kind is not cheese.

I started playing around with some homemade recipes and came up with this version.

The recipe is from the Homemade Convenience Food eBook.

Macaroni and Cheese
 
Ingredients
  • 1½ cups elbow macaroni
  • • 1½ cups grated sharp cheddar cheese
  • • 3 Tbsp butter, cut up into little pieces
  • • ½ cup milk
  • • salt and pepper to taste
Instructions
  1. Boil macaroni until it is just tender, then drain.
  2. Meanwhile, spray a casserole dish with nonstick spray.
  3. After draining macaroni, pour ½ macaroni into casserole dish. Arrange ½ of the pieces of butter on top of the macaroni, then top with ½ of the shredded cheese. Repeat layers again. Pour milk over the top and add a sprinkling of salt and pepper to taste.
  4. Bake at 350 degrees, uncovered, for 40 to 45 minutes.
  5. No more need for boxed mixes. This is just as easy, if not easier; you don't have to stand and stir a pot.

While this takes a little time, it is well worth it. If you are in a hurry, just boil some pasta, drain it, put it in a bowl and add a little butter and grated cheese. Stir it all up and serve. It’s not as good as the recipe above, but much tastier and healthier than the box kind.

Homemade Macaroni and Cheese dinner with noodles

 

 

Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.

Eliminate those prepackaged foods from your pantry, eat healthier and cheaper while still cooking fast. Order your copy today!

 

 

 

 

Oatmeal Cookie Mix in a Jar

I shared this particular recipe on my Facebook page a few days ago and it was a big hit. I thought I’d post it here as well to make it easier to save it for later. You can pin it right from this post, print it, or bookmark the page. It’s a great little gift that’s perfect for friends, teachers and the likes. One Facebook friend decided to make these for her grand-kids and ship them there since she can’t bake Christmas cookies with them this year. What a fun idea.

Before you ask… yes, you can make the cookies from the mix with either butter or egg. Either one works well.

The recipe is from the No Stress Gift Giving On A Budget eBook
http://www.hillbillyhousewife.com/ebooks/gift-giving.htm

 

Oatmeal Cookie Mix in a Jar
 
Ingredients
  • • 1 cup flour
  • • ½ cup brown sugar
  • • 1 tsp. cinnamon
  • • ¾ cup sugar
  • • ½ tsp. nutmeg
  • • 1 cup raisins or chocolate chips
  • • 1 tsp. baking soda
  • • ½ tsp. salt
  • • 2 cups old-fashioned oats
Instructions
  1. In a bowl, mix flour, cinnamon, nutmeg, baking soda and salt put to the side for the time being. Now, layer remaining ingredients in order given in a one quart wide-mouth canning jar. Pack down after each addition so everything fits. Add flour mixture on top.
  2. Instructions for tag: Pour the entire jar of cookie mix into large bowl. Mix until everything has been completely incorporated. Now, add 1½ sticks of butter or 2 eggs, slightly beaten & 1 tsp. vanilla. Use your hands to make sure everything has been blended in and then roll into 1” balls. Place 2 inches apart on greased baking sheets. Bake at 350 for 11-13 minutes.

Jar of Oatmeal Cookie Mix

Chicken Pot Pie

Good o’l fashioned chicken pot pie is always a favorite around here. And if you make it from scratch, it’s a very frugal meal. Get the cheapest cut of chicken you can and just cook it. I like getting a whole chicken, cook it in the crockpot and then use some of the meat for this dish.

For The Crust:

  • 2-1/4 cups flour, half wheat and half white is good
  • 1 teaspoon salt
  • 2/3 cup shortening
  • about 1/2 cup of tap water

For The Filling:

  • 4 cups cooked chopped chicken
  • 1 pound frozen mixed vegetables, or 2 – 15 oz cans, well drained

For The Gravy:

  • 1/4 cup margarine
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup unbleached flour
  • 4 cups chicken bouillon (from bouillon cubes is fine)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning

Prepare the crust first. In a large bowl combine the flour and salt. Add the shortening, and mash it into the flour until it is crumbly. Add the water and stir to combine. Gather the particles up into a ball of dough. Roll the dough out between sheets of waxed paper, to make a large rectangle. Set aside.

Oil a 9 by 13-inch pan. In it arrange the chopped chicken and the mixed vegetables. Set this aside.

In a large saucepan melt the margarine. Add the onion and celery, and sauté it all around until the onion is tender and fragrant. Sprinkle the flour over top of the vegetables and stir it up nicely. Pour on the bouillon. Stir everything around to dissolve the flour in the bouillon. Add the pepper and poultry seasoning. Bring the gravy to a boil while you stir it frequently. Boil for a few minutes to blend the flavors.

Pour the hot gravy overtop of the chicken and vegetables in the pan. Stir it up a little, to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. It doesn’t have to touch the sides of the pan. If it is too large, then tuck under the edges a little, to accommodate the pan. If it is too small, don’t worry, just put it on top anyway. Using a sharp knife, score the dough into 8 or 12 servings. Poke each serving with a fork in the center. This makes it pretty and easy to serve.

Bake at 450° for 30 minutes. Serve hot with fruit gelatin and cucumbers. Makes 8 or 12 servings.

Easy Chicken Pot Pie

Spiced Oatmeal Raisin Cookies

I’m a big fan of oatmeal raisin cookies and make them throughout the year. Sometimes I leave the raisins out, sometimes I use chopped apple instead.

In December though, I take things to another level with these holiday spiced oatmeal cookies. The spices and nuts take this from a rather plain cookie to something really special… perfect to go with your coffee on Christmas morning.

The recipe is from the Christmas Cookies Kindle Cookbook.

Spiced Oatmeal Raisin Cookies
 
Ingredients
  • ½ cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 5 Tbsp milk
  • 2 cups flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 cup old fashioned rolled oats
  • 1 cup raisins
  • ½ cup chopped nuts (optional)
Instructions
  1. Preheat oven to 350 degrees and lightly grease cookie sheets.
  2. Cream the shortening and sugar together until fluffy.
  3. With mixer running, add the eggs, vanilla, and milk; mix until well blended.
  4. In a separate bowl, sift together the flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg.
  5. Slowly add these dry ingredients into the creamed mixture while the mixer is running on low; blend well.
  6. Remove the bowl from the mixer and stir in the remaining ingredients using a large spoon or rubber spatula.
  7. Drop teaspoon size piles on the cookie sheet, leaving room for spreading.
  8. Bake in preheated oven for 13 to 15 minutes or until lightly browned.
  9. Remove to a cooling rack.

 

Spiced Oatmeal Raisin Cookies

The Christmas Cookies Cookbook Christmas Cookies Cookbook on Kindle

Christmas time is upon us and there’s just something magical about this time of year that takes us back to when we were little.

One of my favorite things has always been to have everyone gathered together to make Christmas Cookies.

We made many different types of cookies to share with friends and family to celebrate the holidays. It’s one of my favorite memories and one I try to recreate every year.

This year, I wanted to share some beloved cookie recipes with you so you could build your own memories by spending quality time together as a family

 Order The Christmas Cookies Cookbook on Amazon. 

Easy French Toast Casserole

My daughter loves French toast, but I don’t like the fact that when I make it from scratch, everyone eats while I’m frying up the rest of the toast. This casserole version is the perfect solution. It’s also a lot less messy than making regular French toast.

The recipe is from the Breakfast Casseroles Kindle Cookbook

French Toast Casserole
 
Ingredients
  • 4 eggs
  • 1½ cups milk
  • ¼ cup white sugar
  • 5 cups cubed bread
  • 1 teaspoon cinnamon
  • 1 tablespoon softened margarine
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Instructions
  1. Lightly butter a 8x8 inch baking pan while preheating oven to 350 degrees.
  2. Place the cubed bread in the bottom of the pan. In a large mixing bowl, mix together the eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour it over the bread. Add a few dollops of margarine and let stand for 10 minutes.
  3. Take the remaining sugar (2 tablespoons) and mix it with the cinnamon and sprinkle over the top of the mixture in the baking dish. Bake for 40 to 45 minutes or until golden brown.

 

French Toast Casserole

 

For more delicious breakfast casserole recipes, get a copy of my bestselling Kindle cookbook. Inside you’ll find 35 recipes your family will love including:

Ham, Hash Brown and Cheese Breakfast Casserole
Sausage Breakfast Casserole
French Toast Breakfast Casserole
Sugar Free French Toast Breakfast Casserole
French Toast Breakfast Casserole – Syrup on the Bottom Version
Apples and Raisins French Toast Breakfast Casserole
Peach French Toast Breakfast Casserole
Sunday Morning Breakfast Casserole
Cheese Grits Breakfast Casserole
Spinach and Cheese Breakfast Casserole
All-in-One Breakfast Casserole

What a perfect way to start your morning. Get Breakfast Casseroles – 35 Recipes for Everyday & Special Occasions today.

Easy Homemade Fudge

We love fudge around here. In the summer we head down to a local gift shop to sample some of their fudge, but around Christmas time, we like to get out our pots and pans and make up big batches of homemade fudge to eat and share. The recipe blow makes a big 5 pound batch of delicious fudge. Cut it up, put it in a pretty cellophane bag and add a ribbon and you have a great little gift.

Of course homemade fudge is also a big hit at holiday parties and to be honest, I like a piece (or two or three) with my coffee in the morning. I hope you and your family will enjoy it as much as we have. (And if 5 pounds of fudge sound a little overwhelming, you can easily cut the recipe in half).

This recipe is from the “No Stress Gift Giving On A Budget” eBook
http://www.hillbillyhousewife.com/ebooks/gift-giving.htm

4.5 from 2 reviews
Easy Homemade Fudge
 
Ingredients
  • • 4½ c. sugar
  • • 1 lg. can evaporated milk
  • • ½ lb. butter
  • • 1½ bags chocolate chips
  • • 1 (7 oz.) jar marshmallow creme
  • • 1 tbsp. vanilla
  • • Nuts (opt.)
Instructions
  1. Place sugar and evaporated milk into a medium size pot and bring to a boil.
  2. Once milk comes to a boil add butter and boil for an additional 10 minutes. Remove pot from the heat and pour in chocolate chips and stir until they are all melted then add marshmallow crème, vanilla extract and nuts (optional). Mix well.
  3. Pour into a greased or sprayed pan and refrigerate. This recipe makes about five pounds.

Tip: All ingredients in this recipe are fairly inexpensive and the recipe will yield a lot. It makes a great gift for teachers, bus drivers, and anyone else you would like to send a little “Thank You!” to.

Homemade Fudge

Ready for more fun recipes and ideas to help make giving this season easier on you and your budget? Check out the “No Stress Gift Giving On A Budget” eBook

 

Stuffing Cakes With Turkey

Thanksgiving is over and we’re all starting to get a little tired of eating leftovers. It’s time to get creative and recombine ingredients to come up with something different and new. This year I started experimenting with stuffing cakes. Think of them as crab cakes with a Thanksgiving twist. Of course we’re keeping it frugal and using leftover turkey instead of crab.

Stuffing Cakes
 
Ingredients
  • 2 cups leftover stuffing
  • 2 cups chopped turkey
  • 1 cup chopped celery
  • ½ cup mayonnaise
  • ½ cup flour
  • 2 tbsp mustard
  • 1 egg
  • oil for frying
Instructions
  1. Mix all ingredients except the oil in a boil and mix until well blended. Shape the mixture into 8 patties and set aside.
  2. Heat oil in a large skillet over medium heat and cook the patties until they are golden brown on both sides. 5 minutes per side does the trick for me. Do not move them around any more than necessary and be gentle when you flip them over so they don't break.

I serve these with a side salad for lunch or dinner.

Stuffing Cakes with Turkey

Roasted Brussel Sprouts With Bacon

Ready for a fresh take on Holiday vegetables? Here’s a recent favorite. I’ve been cooking this all fall and look forward to a new addition to the Thanksgiving table this week. If you like brussel sprouts and bacon, this is a great recipe to try. The recipe is from “A Fresh Take On Thanksgiving“, my latest HBHW cookbook.

Roasted Brussel Sprouts With Bacon
 
Ingredients
  • 1 pound Brussels sprouts
  • 2 tablespoons olive oil
  • Kosher salt and pepper
  • 4 slices of bacon
Instructions
  1. Preheat your oven to 400F.
  2. Clean and trim your Brussels sprouts. Cut larger sprouts in half if needed. In a large bowl, toss the sprouts with olive oil, salt and pepper. Spread them out on a large baking sheet.
  3. Dice the uncooked bacon and sprinkle it over your sprouts.
  4. Bake the sprouts for 30 minutes or until they are tender and start to brown just a bit around the edges.

 

brussels sprouts with baconA Fresh Take On Thanksgivingfresh-thanksgiving-small

Ready for something a little different, a little fresher and a little lighter for Thanksgiving this year? You’ll find recipes including:

  • Cheesy Mashed Cauliflower
  • A Lighter Take On Stuffing
  • Roasted Brussel Sprouts with Bacon
  • Green Bean Casserole with Fresh Fried Onions
  • Creamy Cole Slaw
  • Turkey Gravy
  • Mushroom Gravy (gluten free and vegan)
  • Sage and Butternut Squash Soup
  • Thanksgiving Quiche – perfect for leftovers

Get your copy today at:

http://hillbillyhousewife.com/ebooks/freshtg.htm