Hot Fudge Sauce

 Hot Fudge Sauce

1/4 cup Butter

1 Tin Sweetened Condensed Milk 

1 cup Chocolate Chip's (milk, dark or semi-sweet)

Melt the butter in a saucepan over medium heat.

Slowly stir in the sweetened condensed milk and chocolate chips until the chocolate is all melted and has a smooth consistency.

Remove from the heat. Let cool.

Pour into a jar or other container with a lid.

Can be stored in the fridge for up to 3 weeks. Simply place the opened jar in the microwave for about 30 seconds to reheat.

Some of my favorite ways to use this is over ice cream or as a fondue dip for fruit, pretzels or cheesecake bites!

Somma Borscht

 Somma Borscht 

1 lb Farmer Sausage*

16 cups Water

1 large Onion, diced

12 cups Potatoes, diced 

2 tbsp Vinegar 

2 tbsp Salt

1/4 cup chopped fresh Dill OR 2 tbsp dry Dill Weed

2 tbsp fresh Parsley OR 1 tbsp dry Parsley

1/2 tsp Seasoned or Black Pepper 

1/2 cup Sour Cream

1 cup Whipping Cream 

Peel sausage and cut into bite sized pieces. Boil in water for 15 minutes. 

Skim the white foam off of the top. 

Add the onions, potatoes, vinegar, salt, dill, parsley and seasoned pepper.

Bring to a boil and simmer for about 45 minutes or until onions and potatoes are tender.

Whisk together the sour cream and whipping cream and stir into the soup.

*Smoked Ham can be used in place of Farmer Sausage 

Scotcheroos

Scotcheroos

1 cup Sugar

1 1/3 cup Corn Syrup

1 1/3 cup Peanut Butter

1 tsp Vanilla

6 cups Rice Krispies

1 bag Chocolate Chips

1 bag Butterscotch Chips

1 tbsp Coconut Oil

Spray a 9 x 13 pan with non-stick spray and set aside.

In a medium size sauce pan, add sugar, peanut butter and corn syrup and mix together.

Place pan on stove top over low heat and stir until mixture is melted and sugar is dissolved. Stir constantly and watch this carefully.

DO NOT let the mixture come to a boil. This will result in hard squares!

Remove from the heat and stir in peanut butter and vanilla.

Pour Rice Krispies in a large bowl and 

pour melted mixture over Rice Krispies and mix well.

Pour into prepared pan, distribute evenly, and press down firmly.

Combine chocolate chips, butterscotch chips and coconut oil in a microwave safe bowl and microwave in 30 second intervals, stirring between intervals, until smooth and melted.

Pour over pan of Rice Krispies and spread evenly until covered.

Let chocolate harden before cutting. Place pan into the fridge or freezer if you want to speed up the cooling!

Zucchini & Tomato Salsa

Zucchini & Tomato Salsa

 10 cups shredded Zucchini 

4 cups diced onions

4 diced Bell Peppers

2-4 diced & seeded Jalepeno Peppers (optional)

1/4 cup Pickling Salt 

10 cups chopped Tomatoes 

2 cups diced Peaches (optional)

2 tsp Cumin

2 Tbsp Epicure Poca Picanta

2 tsp Garlic Powder 

1 tsp Chili Powder 

2 tsp Dry Mustard Powder

2 tbsp dry Parsley Flakes

1 1/4 cups Brown Sugar 

2 cups Vinegar 

2 small tins(156 ml) Tomato Paste

1 tin Corn, drained

1 tin Black Beans, rinsed & drained

2 tbsp Cornstarch mixed with 1/4 cup Water

Place first 5 ingredients in a bowl overnight. Rinse and drain liquid well. Put into a large pot with all remaining ingredients except the corn, black beans and cornstarch. 

Bring to a full boil; reduce heat and simmer for an hour.

Add remaining ingredients. Ladel into prepared jars. Place in a water bath for 10 minutes to seal.

Cherry Chip Oreo's

 

Cherry Chip Oreo's 

2 boxes Cherry Chip Cake Mix

4 Eggs

2/3 cup Oil

Mix above ingredients well. Roll into 1 inch balls and flatten with a fork. Bake @350 for 7-8 minutes. Let cool and put the following icing in between to make a sandwich cookie.

Icing:

1 container Betty Crocker Cream Cheese Icing

2 tbsp Cherry Jello powder

1 tsp Almond Extract 

Cheeseburger Sliders

 Cheeseburger Sliders 

2 lbs lean ground beef

1 small onion, diced

½ tsp Sunset Seasoning Salt 

½ tsp minced Garlic 

1/4 tsp  Seasoned Pepper 

⅓ cup Mayonnaise 

½ cup Ketchup

12 Cheese Slices

2 cups Shredded Cheese

12 Hamburger Buns( OR 24 Dinner Rolls)

2 tbsp Butter

Preheat oven to 350˚F. Put a piece of parchment paper on a baking sheet.

Place a large skillet over medium/high heat with 1/2 Tbsp olive oil. Add diced onion then 2 lbs ground beef and break up with a spatula. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Sautee over medium/high heat, breaking up the beef and cook just until cooked through then remove from heat.

Tilt skillet to spoon off and discard excess fat. Stir in 1/4 cup mayo.

Cut buns in half. Place bottom half of dinner rolls on buttered baking sheet and line bread with sliced cheese. Spread ground beef mixture evenly over the sliced cheese, using the back of a spatula to square off the edges. Cover the ground beef with 6 oz of shredded cheddar.

Place the top of buns, cut-side down, over the burgers. Brush tops with 2 Tbsp melted butter and immediately sprinkle tops with sesame seeds. Bake at 350˚F for 12-15 minutes, or until cheese is melted and tops are golden brown.

Philly Cheesesteak Sandwiches

 Philly Cheesesteak Sandwiches 

4 Hamburger Buns

3 tbsp Butter, divided 

1 small Onion, sliced

1/2 Bell Pepper, sliced 

4 fresh Mushrooms, sliced (optional)

2 cups leftover Steak of choice, thinly sliced

Salt & Pepper to taste 

Seasoning Salt to taste

2 tbsp HP sauce OR BBQ sauce 

1/2 cup Shredded Mozzarella Cheese

Heat frying pan to medium heat. Butter each of the buns; place buttered side down in the frying pan and grill until lightly browned. Set aside. 

Melt remaining butter in the frying pan and toss in the onion, bell pepper and mushrooms. Stir around until onions are soft. Add leftover Steak; sprinkle lightly with salt, pepper and Seasoning Salt. Add HP sauce. Simmer for a few minutes. Remove from heat; stir in shredded Cheese and divide meat mixture between the 4 buns.

Jello Jigglers

 Jello Jigglers 

2 (3oz) packages of Jello

3 packages Knox unflavored Gelatin 

3 cups boiling Water

Mix the Jello with the Gelatin. Add boiling Water and stir until fully dissolved. Pour into a 9 x 13 pan (or into molds) and refrigerate for about 2 hours or until Jello is firm. Cut into squares or use a cookie cutter to make fun shapes. Enjoy!