FuDgE!!!

Fantasy Fudge
Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package or 1.5 cups semi-sweet chocolate chips (or 12 sq. baking chocolate)
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts (if desired)
1 teaspoon vanilla extract
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Dinner Roll Recipe

Rich Dinner Rolls

1 cup scalded milk
¼ cup sugar
1 teaspoon salt
¼ cup butter
½ cup warm water
2 packages active dry yeast (or 1 ¼ tbsp)
2 eggs, lightly beaten
5 ½ cups flour (about)
2 tablespoons melted butter (to brush on top)

Mix milk, sugar, salt and butter in a small bowl, stirring until sugar dissolves: cool to lukewarm. Pour warm water into a warm large bowl, sprinkle in yeast, and stir until dissolved. Stir in milk mixture, eggs, and 2 cups flour, beating with a wooden spoon until smooth. Mix in enough additional flour, a little at a time, to make a soft dough (it will be sticky but should leave sides of bowl clean). Knead on a lightly floured board 8-10 minutes until smooth and elastic; shape into a ball, place in a greased large bowl, turning to grease all over. Cover with cloth and let rise in a warm, draft-free spot until doubled in bulk, 30-40 minutes. ;Punch dough down. Shape as desired, place rolls in greased pans, cover, and let rise about ½ hour until doubled in bulk. About 15 minutes before baking, preheat oven to 375. Brush tops of rolls with melted butter and bake 15-20 minutes until lightly browned and hollow sounding when tapped.

Baked Imperial Chicken w/ Cumberland Sauce

1/2 c. grated parmesan cheese
3 TBSP. sesame seeds
2 c. seasoned breaded crumbs
2 chicken (boneless, skinless) cubed, cut up
1/2 c. melted butter

Mix cheese. Sesame seeds & bread crumbs. dip chicken pieces in butter & then in crumb mixture. Place in shallow pan. Dot with butter. Bake at 350 degrees for 1 hour. Serve with cumberland sauce.

1 c. red currant jelly (any type)
1 tsp. dry mustard
1/4 tsp. hot pepper sauce
1 (4 oz) can frozen orange juice
1/8 tsp. ground ginger

Combine and simmer on medium head until smooth. Spoon over baked chicken pieces. :)

**tips: I like to use more parmesan cheese & less bread crumbs if I am making it for a less-formal meal. Also, you can make the chicken larger & make them into chicken tenders & fry them thus dipping them in either ketchup, BBQ sauce, Ranch, or honey mustard. :) ***

Chicken Enchilada Dip

*Preheat oven to 350 degrees*

-1 cube softened cream cheese
-1 1/2 cups Mexican style cheese- divided
-7 oz. can chopped green chilies (undrained)
-1 tsp garlic powder
-1/4 tsp chili powder
-about 1/2 lb boneless, skinless chicken (boiled)

With electric mixer, beat together cream cheese, 1 cup cheese, chilies, and seasoning in small bowl. When ingredients are well-blended, stir in chicken. Spread into 9-inch casserole dish. Bake 20 to 30 minutes or until lightly browned and heated through. Sprinkle remaining 1/2 cup cheese on top. Serve with tortilla chips or crackers. To keep it warm for a long period of time, put it in a crockpot on warm or low.

Sorry for the lack of pictures!

Croissant Tacos

*Preheat oven to whatever is indicated on the croissant rolls*

-ground hamburger
-taco seasoning
-croissant dough
-any taco toppings you like: cheese, lettuce, tomatoes, sour cream

Brown the hamburger, and add the taco seasoning. Roll taco meat up in the croissant dough. Place on baking sheet. Follow baking instructions for the croissant dough. When they have one minute left to bake, sprinkle cheese on the croissants. Serve with toppings.

**This recipe is from Breanna.

Pioneer Day's Tinfoil Dinners

*Preheat oven to 400 degrees*

-one chicken breast per person
-one packet of Ranch dressing mix
-1 1/2 c of bread crumbs
-4 eggs
-2 yellow onions
-4 large potatoes
-4 bell peppers
-salt and pepper to taste

Chop potatoes, peppers and onions. Mix bread crumbs and Ranch packet. Dip chicken in beaten egg, then in crumb mix. Place all ingredients on tinfoil sheet. Sprinkle with salt and pepper. Wrap tinfoil tightly, folding over edges. Bake for 20 minutes at 400 degrees.

**This recipe is from Ashley A.

Black Bean and Avocado Salsa

1 Can Black Beans (drained and rinsed)

1 Can Corn (Drained and Rinsed)

1 can Olives (Drained and Rinsed)

2 Avocados cut how you like them

3 Tomatoes cut how you like them

Fresh Cilantro finely chopped

1 packet Good Season Italian Dressing (you will need oil and vinegar to go with it)

Mix the Good Seasons Dressing as the directions say on packet. Add beans and corn and put in fridge. Cut up all the remaining ingredients and add them to beans and corn right before serving. Best served with Blue Corn Tortilla Chips.