Quick Fudge Balls (the original recipe)
These are fabulous, you don't even know there is graham cracker in it, some think it is nuts, perfect for those allergic to nuts.
1 cup chocolate chips
1 cup sweetened condensed milk
1 1/2 cups graham cracker crumbs
powdered sugar
Melt : 1 cup chocolate chips (in the microwave)
Fold in : 1 cup sweetened condensed milk
Add: 1 1/2 cups graham cracker crumbs
fold until graham cracker crumbs are covered
Butter you hands, and roll into balls and then roll into powdered sugar.
Makes a nice size batch
Preparation Time: 15 minutes
So far I've used chocolate cookie crumbs with some instant coffee added, then rolled them in a mix of cocoa, powdered sugar, hot cocoa mix, and latte mix (those were the mocha balls) and left over lemon and chocolate cookies (with peanutbetter chips int eh cookies) with ground up Cheerioes to make 1 1/2 cups rolled in powdered sugar.
I'm going to make some with gingersnap cookies crumbs with white chips and Cheerios and peanut butter chips.
Thanks again Shirley for all the great reicpes and for all your tips on other f'lavor ideas for this one!
Showing posts with label holiday. Show all posts
Showing posts with label holiday. Show all posts
Tuesday, December 23, 2008
Curried Almonds and Sugar Almonds
More recipes that I was able to get from Shirley after the Penokie family Christmas last weekend. There were might tasty and from the sounds of it, pretty easy to make!
Curried Almonds
Mix together:
2T Melted Butter
1T Curry Powder
½ t Seasoned Salt
In the crock pot put
1 pound raw Almonds (recipe calls for blanched almonds, but I couldn't find any, so I used raw almonds from the health food store)
Pour the butter mixture over the almonds, mix to coat
Cover, cook on low for 2-3 hours
Turn pot to high, uncover, cook for 1 to 1½ hours.
Sugared Almonds
In a heavy skillet mix
¼ cup sugar
¾ cup almonds (whole, sliced or slivered-the sliced one make a great salad topping)
Cook and stir (my silicone spatula worked nicely) over low heat until the sugar melts and the nuts are coated.
Cool on waxed paper.
You can add some spices to the sugar if you'd like, changes the taste a bit.
I'm going to try this with vanilla sugar next time.
Curried Almonds
Mix together:
2T Melted Butter
1T Curry Powder
½ t Seasoned Salt
In the crock pot put
1 pound raw Almonds (recipe calls for blanched almonds, but I couldn't find any, so I used raw almonds from the health food store)
Pour the butter mixture over the almonds, mix to coat
Cover, cook on low for 2-3 hours
Turn pot to high, uncover, cook for 1 to 1½ hours.
Sugared Almonds
In a heavy skillet mix
¼ cup sugar
¾ cup almonds (whole, sliced or slivered-the sliced one make a great salad topping)
Cook and stir (my silicone spatula worked nicely) over low heat until the sugar melts and the nuts are coated.
Cool on waxed paper.
You can add some spices to the sugar if you'd like, changes the taste a bit.
I'm going to try this with vanilla sugar next time.
Egg Nog Bread
This recipe was received from my Sister-in-law. She brought this tasty bread to the family Christmas gathering last weekend and it was awesome! Of course I had to ask her for the recipe!!
Might be kinda tough to make mine compare to hers as I can't get Jilberts Egg Nog around here. But I guess I will have to wait and see how mine turns out!! I am also trying to figure out how I can make it a little more Weight Watchers friendly, but since it has egg nog in it, I am thinking that is not going to happen!
Eggnog Bread
2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract (I left this out since I don't have any)
1 tsp. vanilla
2 1/4 cup flour
2 tsp baking powder
Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened. Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean
Cool 10 minutes. Remove from pan. Cool bread completely before slicing.
one 9x5 or three 3x5
I think one of the keys to this bread being so good is that it was made with Jilbert's eggnog
Might be kinda tough to make mine compare to hers as I can't get Jilberts Egg Nog around here. But I guess I will have to wait and see how mine turns out!! I am also trying to figure out how I can make it a little more Weight Watchers friendly, but since it has egg nog in it, I am thinking that is not going to happen!
Eggnog Bread
2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract (I left this out since I don't have any)
1 tsp. vanilla
2 1/4 cup flour
2 tsp baking powder
Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened. Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean
Cool 10 minutes. Remove from pan. Cool bread completely before slicing.
one 9x5 or three 3x5
I think one of the keys to this bread being so good is that it was made with Jilbert's eggnog
Thursday, November 13, 2008
Thanksgiving Eats and Treats, part 1
With Thanksgiving just 2 weeks away, I have decided to start the search for some good, healthier versions of some of our favorite Thanksgiving dishes! We all enjoy getting together and enjoying the feast, but that does not mean that you have to forget watching what you are eating!
Today I have found a cranberry sauce that sounds great - and easy to make!
Kickin' Cranberry Sauce
PER SERVING (1/3 cup): 63 calories, 1g fat, 20mg sodium, 13g carbs, 2g fiber, 8.5g sugars, 1g protein -- POINTS® value 1* (as per posted on HungryGirl.com)
Dab or pile this stuff on top of your turkey. Or just eat it plain! (There’s so much good fruit in here, we wouldn’t blame you.) P.S. For quick day-of assembly, start this off the day before...
Ingredients:
One 12-oz. bag whole cranberries
One 11-oz. can mandarin orange segments in their own juice
1 cup peeled and finely chopped apples
1 envelope (1/4 oz.) dry unflavored gelatin
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup Almond Accents in Original Oven Roasted
1/4 cup granulated white sugar 1/8 tsp. cinnamon
Directions:
In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water.
Set stove to medium heat, cover pot, and bring to a boil.
Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally.
Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined.
Stir in cinnamon and apples and mix well.
Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).
Once chilled and set, remove mixture from the fridge and give it a good stir.
Drain juice from the can of orange segments.
Roughly chop orange segments and drain any excess liquid from them.
Slightly crush almonds so that they break into smaller pieces.
Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!
MAKES 12 SERVINGS
Today I have found a cranberry sauce that sounds great - and easy to make!
Kickin' Cranberry Sauce
PER SERVING (1/3 cup): 63 calories, 1g fat, 20mg sodium, 13g carbs, 2g fiber, 8.5g sugars, 1g protein -- POINTS® value 1* (as per posted on HungryGirl.com)
Dab or pile this stuff on top of your turkey. Or just eat it plain! (There’s so much good fruit in here, we wouldn’t blame you.) P.S. For quick day-of assembly, start this off the day before...
Ingredients:
One 12-oz. bag whole cranberries
One 11-oz. can mandarin orange segments in their own juice
1 cup peeled and finely chopped apples
1 envelope (1/4 oz.) dry unflavored gelatin
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup Almond Accents in Original Oven Roasted
1/4 cup granulated white sugar 1/8 tsp. cinnamon
Directions:
In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water.
Set stove to medium heat, cover pot, and bring to a boil.
Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally.
Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined.
Stir in cinnamon and apples and mix well.
Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).
Once chilled and set, remove mixture from the fridge and give it a good stir.
Drain juice from the can of orange segments.
Roughly chop orange segments and drain any excess liquid from them.
Slightly crush almonds so that they break into smaller pieces.
Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!
MAKES 12 SERVINGS
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