fudge.

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Fudge from Kelly:

4 cups sugar
2 - 5 oz cans (1 3/4 cups total) evaporated milk
1 cup butter
2 cups semi-sweet chocolate chips
7 ounces of a dark or milk chocolate candy bar (cut up)
7 ounces marshmallow creme
1 cup chopped nuts
1 tsp vanilla

Line a 13x9 with foil. In a large saucepan over medium-high heat melt butter and then add sugar and milk. Cook and stir until mixture boils and then turn down heat to medium and continue to cook for 10 minutes. Remove pan from heat and then add chocolate chips, chocolate bar, marshmallow creme and vanilla. If you want your whole batch to have nuts you may also add them at this time. If your family is like ours, just add the nuts to one of the 9x9's and then pour the fudge on top when it is done. Stir the fudge until everything is combined and continue to stir for one minute more. Spread warm fudge into your pans and cut when cool.

banana bread.

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Banana Bread from Kelly:

1 cup sugar
8 T (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 T milk
1 tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup chocolate chips

Directions

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey or serve with ice cream.

hot chocolate.

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Hot Chocolate from Kelly:

Ingredients:
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 tsp vanilla extract
1/2 cup half and half cream

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

chocolate caramel pecan potato chips.

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Chocolate Caramel Pecan Potato Chips from Kelly:

1 (13 oz) bag thick ruffled potato chips (Wavy Lays work well)

1 (14 oz) bag kraft caramels

1/3 cup whipping cream

1 (11.5 oz) bag milk chocolate morsels

2 T shortening

1 cup finely chopped pecans, toasted

Spread whole potato chips in single layers on parchment lined paper wire racks. Combine caramels and cream in a heavy saucepan over low heat, stirring constantly, until smooth; remove from heat. Drizzle caramel over chips.

Melt milk chocolate morsels and shortening in a small bowl in microwave at HIGH, 1 1/2 to 2 minutes, stirring after 1 minute; cool slightly. Drizzle chocolate over caramel on potato cups; sprinkle with pecans. Cool until chocolate and caramel harden.

source: my recipes

oatmeal chocolate chip cookies.

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Oatmeal Chocolate Chip Cookies from Kelly:

via Taste of Home

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

1 tsp vanilla extract

3 cups quick-cooking oats

1 1/2 cups all-purpose flour

1 package (3.4 ounce) instant vanilla pudding

1 tsp baking soda

1 tsp salt

2 cups (12 ounces) semisweet chocolate chips

1 cup chopped nuts

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 for 10-12 minutes or until lightly browned. Remove to wire racks.

strawberry mango yogurt smoothie.

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Strawberry Mango Yogurt Smoothie from Kelly:

1 cup frozen strawberries

2 cups frozen mango chunks

1 cup low fat greek yogurt

1 1/4 cups apple juice

a few scoops of Flax seeds

Combine all ingredients in a blender; blend until smooth.

fettucine alfredo.

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Fettucine Alfredo from Kelly:

1/2 cup butter

3 oz cream cheese

2 cups heavy whipping cream

1 tsp garlic powder

1/2 cup fancy shredded parmesan cheese

1 tsp salt

1/2 tsp ground black pepper

1 lb fettucine noodles

Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example you're serving it as a dipping sauce without pasta) you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency.

Cook the fettucine according to package directions; drain. Stir the parmesan cheese into the sauce and season with salt and pepper. Toss the sauce and pasta in a large bowl and serve immediately.

Can add cooked chicken or shrimp.

*The finished sauce can be refrigerated for up to a week.

Strawberry Lemonade Slush.

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Strawberry Lemonade Slush from Kelly:

6 lemons

2 cups of ice cubes

1 cup sugar

3 cups water

7 frozen strawberries

Squeeze the lemons. Strain the juice to remove seeds. Put all ingredients into blender and blend to make a slush.

Sopaipillas.

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Sopaipillas from Kelly:

2 cups All-purpose flour

1 T baking powder

1/2 tsp salt

1 T shortening

3/4 cup lukewarm water

1 count Canola Oil, for frying

Combine flour, baking powder and salt in a medium bowl. Cut in the shortening with a pastry blender. Gradually add the water, stirring with a fork. The mixture will be a little crumbly. Turn the dough onto a lightly floured surface and knead lightly until the dough is smooth. Divide the dough in half and let stand for 10 minutes. Roll one half of the dough into a rounded square to 1/8 inch thickness. Cut into thirds vertically and horizontally to make 9 pieces. Repeat with the other half of the dough. Pour the oil to 1 inch deep in a small skillet and heat over medium heat. (The oil is hot if it bubbles when a bit of dough is dropped into it.) Stretch the dough squares slightly before dropping into the hot oil. Cook about 30 seconds on each side. Remove with tongs and drain on paper towels.

Homemade Chips and Salsa.

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Homemade Chips and Salsa from Kelly:

Chips:

1 package of white or yellow corn tortillas

corn oil

kosher salt

Salsa:

1/2 medium onion

1/3 cup cilantro

1/4 cup fresh jalapeno pepper

1 tsp lemon juice

1 tsp vinegar

5 roma tomatoes - quartered

3 drops Tabasco sauce

3/4 tsp salt

Directions:

Put enough corn oil into a wok and bring to boil. Cut the corn tortillas into pie shaped quarters and drop about 15-20 pieces into oil. Let them cook until the edges start to brown and place them into a big bowl lined with a paper or regular towel. Once in bowl sprinkle salt on and repeat process until you have the desired amount.

Salsa:

Put the first three ingredients into a blender or food processor and pulse 3 to 5 times. Add the remaining ingredients and pulse until you've reached your desired consistency.

gooey rolls.

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Gooey Rolls from Kelly:

1 package dry yeast

2 T sugar

1/4 cup warm water (105-115 degrees)

1 T salt

1/4 cup sugar

2 cups hot water

1/3 cup lard

1 egg, lightly beaten

6 cups all-purpose-flour, divided

Sauce:

3/4 cup butter

1 1/2 cups packed light brown sugar

3 T half and half

1 1/2 cups chopped pecans

Filling:

1/2 cup butter, melted

1/2 cup sugar

1/4 cup ground cinnamon

Dissolve yeast and 2 T sugar in 1/4 cup warm water and let stand for 5 minutes. Dissolve salt and 1/4 cup sugar in 2 cups hot water. Add lard and beat until smooth. Add egg, 2 cups flour and yeast mixture to lard mixture and beat until smooth. Add 2 more cups of flour and beat again. Add remaining 2 cups flour, working dough until all flour is moistened. Place dough in greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in refrigerator overnight.

In large saucepan, melt butter. Add brown sugar and half and half; bring sauce to a simmer. Pour sauce into 2 9x12 inch pans and sprinkle with nuts. Remove dough from refrigerator and divide into 2 pars. Roll each part into a long rectangle about 12x18 inches. Spread with melted butter. Mix sugar and cinnamon and sprinkle over dough. Roll up dough from the long side like a jellyroll. Slice into 1-inch slices. Place on end in prepared pans, cover, and let rise until doubled in bulk, about 1 hour. Bake at 375 degrees for 20-25 minutes or until golden brown. Remove from oven and immediately invert onto cookie sheet. Cool.

*If you want regular cinnamon rolls, don't make the sauce, prepare as directed and add frosting.

4 T. butter

2 cups powdered sugar

1 tsp. vanilla

3-6 T evaporated milk

Make-Ahead Mashed Potatoes.

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Make-Ahead Mashed Potatoes from Kelly:

5 pounds potatoes

1/2 cup butter

1 cup sour cream*

8 ounces of cream cheese, softened*

1 tsp salt

Directions:

Scrub, peel and rinse the potatoes, and cut them into 2 inch pieces. Place them in a large stockpot and cover with water. Boil until fork tender, approximately 18-20 minutes.

Drain the potatoes and add remaining ingredients. Mash and mix well. To thoroughly mix ingredients you may want to use a hand or stand mixer. Taste and adjust amount of salt if you want.

Transfer mashed potatoes to a shallow baking dish and cover with foil. Potatoes can be kept warm in the oven at this point, refrigerated or frozen. Makes 10 to 12 servings.

Make-ahead tip: These can be made several days ahead and kept in the refrigerator. Preheat the oven to 350 and bake for 30-45 minutes or until hot.

*can add bacon, cheese, onions, etc to your liking.

Pumpkin Bars.

photo credit: becoming betty

Pumpkin Bars from Kelly:

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

15 oz can pumpkin

2 cups sifted all-purpose flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

Preheat oven to 350. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13x10 inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

Icing:

8 oz. cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners' sugar

1 tsp. vanilla extract

Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.