Butterscotch Peanut Fudge

Butterscotch Peanut Fudge

12 ounce package butterscotch chips
1 14 ounce can sweetened condensed milk
1 1/2 cups miniature marshmallows
2/3 cup chunky peanut butter
1 tsp. vanilla
1 cup chopped peanuts

In a saucepan combine the butterscotch chips, milk and marshmallows. Stir over medium heat until marshmallows melt. Remove from heat; beat in peanut butter, vanilla, and dash of salt. Stir in nuts

Pour into a 9 inch square buttered pan. Chill. Cut in squares, and store in refrigerator

EASY PUMPKIN CHEESE CAKE

EASY PUMPKIN CHEESE CAKE

1 egg yolk
1 (9 oz.) graham cracker pie crust (extra serving size)
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
2 eggs
1 (16 oz.) can pumpkin
1 1/2 tsp. cinnamon
1/2 tsp. ginger

Preheat oven to 350 degrees. Beat egg yolk and brush on pie
crust. Bake crust for 4 to 5 minutes. In a large bowl,
combine, cream cheese, sugar and eggs; beat on medium until
smooth. Add pumpkin, cinnamon and ginger; mix well. Spoon
into cooled pie crust. Bake for 40 to 45 minutes until set;
let cool. Refrigerate for several hours. Serve plain with
whipped cream or vanilla ice cream

Ham 'n' cheese pop-ups

Ham 'n' cheese pop-ups

1 cup chopped, cooked ham
2 tablespoons margarine, softened
1 tablespoon mayonnaise
1 teaspoon prepared mustard
1 (8 oz) can refrigerator biscuits
4 slices American OR Cheddar cheese

Combine ham, margarine, mayonnaise and mustard. Press half of the biscuits into cupcake tins, making a well in each. Spoon half of the ham mixture into the biscuit cups. Top with a cheese slice. Cover with the remaining ham mixture. Top with another biscuit, flattened to fit. Do not seal. Bake at 350* F for 15 to 20 minutes

Honey Puff

Honey Puff

3 oz. cream cheese, cubed and softened

1 cup flour

1 cup milk

6 eggs

3 Tbsp. honey

1 tsp. vanilla extract

1/2 tsp. salt

1/2 tsp. baking powder

3 Tbsp. butter

2 Tbsp. powdered sugar

Freshly seasonal fruit, optional

Preheat oven to 375. Mix cream cheese, flour, milk, eggs, honey, vanilla, salt and baking powder in blender. Process on high for 2 to 4 minutes or until blended. Heat butter in 10 inch ovenproof skillet or baking pan in the oven until melted. Pour cream cheese mixture into prepared skillet. Bake for 25 to 30 minutes or until a knife inserted in center comes out clean. Sprinkle with powdered sugar. Garnish with fruit. The puff will rise and fall like a soufflé. Serves 6

Caramel Tortilla Pie

Caramel Tortilla Pie

2 cups pecan pieces
1/3 cup butter
1 1/4 cups firmly packed brown sugar
1/2 cup heavy whipping cream
3 tablespoons All-Purpose Flour
1 1/2 teaspoons cinnamon
1 (8-ct.) pkg. Flour Tortillas for Burritos

Heat oven to 350°F. Spray 15x10x1-inch baking pan with nonstick
cooking spray.
In medium saucepan, combine pecan pieces and butter; cook and stir
over medium heat until butter is melted and pecans are toasted.
Remove from heat. Stir in brown sugar, whipping cream, flour and
cinnamon.
Place one tortilla on sprayed pan. Spread heaping 1/3 cup pecan
mixture evenly over tortilla. Repeat layers two more times. Top with
a fourth tortilla. Make another stack on same baking pan using
remaining 4 tortillas and pecan mixture.
Bake at 350°F. for 15 minutes. Cool slightly; cut into wedges. If
desired, serve topped with scoop of vanilla ice cream.

Chicken Noodle Casserole

Chicken Noodle Casserole (a rotisserie chicken recipe!)

1 package of egg noodles (I used medium)
6 tablespoons butter
1/2 small onion, chopped
1 (10 oz) package of mushrooms, sliced
1/4 cup flour
2 garlic cloves, minced
3 cups low sodium chicken broth
1 (16 ounce) container of sour cream
4 cups chicken, cubed (1 rotisserie chicken, meat picked off the bone, shredded)
1 teaspoon chopped parsley
1 teaspoon fresh chopped thyme
salt
pepper
Topping
2 tablespoons butter, melted
1 cup breadcrumbs (I used Panko)
½ cup Parmesan cheese, grated
1 teaspoon fresh chopped parsley

Preheat the oven to 350. Bring water to a boil in a Dutch oven. Add salt and cook noodles until al dente.
Drain and set aside in colander.
Melt 2 tablespoons of better in a Dutch oven over medium heat.
Add the onions and cook until lightly browned, about 5 minutes.
Add the mushrooms, ½ teaspoons salt and some pepper.
Cook until most of the water has evaporated out of the mushrooms.
Stir in the remaining 4 tablespoons of butter and let it melt.
Add the flour and stir until it becomes lightly browned, about 2 minutes.
Add the garlic and cook about 30 seconds.
Gradually whisk in broth and sour cream.
Let it cook 5 to 7 minutes, but don’t let it boil, you just want it to thicken.
Stir in the chicken, noodles, parsley & thyme.
Season with salt and pepper if desired.
Transfer the filling into a greased 3-quart baking dish while you prepare the topping.
To make the topping:
Mix all the topping ingredients in a bowl and sprinkle on top of the casserole.
Bake until browned and bubbly, about 30 minutes.
Let cool for about 5 minutes before serving.

Honey-Kissed Chocolate Drop Cookies

Honey-Kissed Chocolate Drop Cookies
Makes 3 dozen cookies.
1 cup honey
6 Tbsp. butter or margarine, softened
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1/2 tsp. baking soda
Rainbow candy sprinkles
Chocolate candy kisses
In medium bowl, cream honey and butter until light and
fluffy. Beat in flour, cocoa powder and baking soda. Pour rainbow
sprinkles into separate bowl. With hands, shape dough into 1-inch balls.
Drop balls into rainbow sprinkles and roll gently to coat. Place balls
on well-greased baking sheet and gently press one chocolate kiss into
center of each cookie. Bake at 350 degrees F for 10 minutes.
Do not overbake. Remove cookies from sheet and cool on wire rack