~let's get together and eat~

 

No, we have not been on some extended vacation. Just busy, hectic lives. Thanks to some faithful chicks, we got back in the saddle and had a cookin night. We did not have a theme for the evening so we had a good variety of dishes. Let's get right to it. 

 

 

This is Lisa and Katie.  They were inspired to bring some Mexican to our cookin night.  Lisa brought a really good salsa type recipe.  And Katie stole my heart with some fresh guacamole.  I don't have recipes for them yet.

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This is Bev. She is such an amazing woman and we loved her recipe for:

GOOD QUICK CHILI

3 cans small red beans

1 can diced tomatoes

2 TBS minced onions

1 LB cooked hamburger

1/2 C brown sugar

1C chili sauce

2 tsp chili powder

Combine and let simmer.

 

 

 

This beautiful lady is Michelle, Bev's daughter.  She is one of my dearest friends.  She takes after her mom in the amazing-ness department.  She made a delicious soup.

 

MEXICAN ZUCCHINI SOUP

Ingredients:

1 small onion, finely chopped

1 ½ tsp. butter

2 cups chicken broth

2 cups zucchini, dice in small pieces

1 ½ cups corn kernels

3 tbls. Jalapeno peppers, finely chopped

1/8 tsp black pepper

1 cup sour cream

2 tbls Parmesan

minced fresh parsley

 

Directions:

1. Saute the onion in the butter until it is glassy, about 3 minutes.

2. Add the minced zucchini pieces and sauté until they begin to soften.

3. Stir in the chicken broth, corn & jalapeno’s and black pepper.

4. Bring the soup to a gentle boil, reduce the heat and cook until the corn and zucchini are soft but not mushy.

5. Remove from the heat.

6. Add the sour cream and Parmesan cheese.

7. Optionally garnish the soup with parsley.

 

 

 

 

HI....it's me, Paula 

I made a couple of party appetizers

The one pictured is a Christmas tree made from cream cheese. 

Here is the skinny....

Take a brick of cream cheese and cut it on the diagonal.  Place it on the serving plate with both the wide ends together and the skinny ones at the top, making the tree.  Smooth the top together so you don't see the seam.  Cut a star from a green bell pepper and add a tree "stump" of 4 or 5 pretzel sticks.  Over the top is some raspberry jalapeno jam.  Garish with some chopped cilantro.  Serve with your favorite crackers. 

 

Pumpkin Pie Dip

(not pictured)

1 15oz can pumpkin puree

3/4 c brown sugar (splenda works)

1 tsp vanilla

1/8 tsp cinnamon

1/8 tsp pumpkin pie spice

6 oz fat tree greek yogurt (vanilla)

8 oz cool whip (fat free works)

Blend all ing. together and chill.  serve with sliced apples, bananas, or cookies such as vanilla wafers. 

 

 

 

 

This is Mary...we can always count on her to bring us something new and exciting.  She did not disappoint this time. 

She shared:

 

Fruit and Cilantro Salad

INGREDIENTS:

Watermelon, Cilantro Leaves,

Other Desired Fruit, Feta Cheese,

Juice of Fresh Lime, Cayenne Pepper or Smoked Paprika

Cut desired fruit into bite sized cubes. Watermelon is always a good base for this salad. (Pineapple, cantaloupe, honeydew melon, blueberries are also good choices for adding to the watermelon.)

As you layer each fruit into a bowl, squeeze lime juice on to the fruit and coat.

With each layer of fruit, sprinkle a light layer each of feta cheese, cilantro leaves, and cayenne pepper or smoked paprika.

Mix salad shortly before serving or serve layered. (Layer if making salad a few hours ahead.)

 

 

 

This is Susie.  She is our party girl.  Always sharing something good to take to a party.  She shared two really good dip recipes.   

 

 Apple Dip

1 cup brown sugar

         1 8oz. cream cheese-softened

         ½ bag Heath toffee bits

           Put into a bowl and mix together.

           Serve with apple slices.

 

 

Fritos Chili Dip

1 can Hormel NO BEAN chili

                        1- 8 oz cream cheese                   

        1 bag of Fritos chips (Scoops)

 

   Put cream cheese in a microwaveable bowl. 

          Pour the chili over the cream cheese. 

          Heat in the microwave for about 4-5 minutes.

          Stir mixture together. 

 

 

 

 

 This is my dear friend Vicki.  Lets just say we could all learn a few things about cookin from this lady.  She is so smart about recipes and ideas for meals.  I love her to pieces.  She also brought a dip recipe.  Well, some of us could have just taken a spoon ( a very large spoon) and ate it like that.

 

Snickers Dip

(2)-8oz. pkg cream cheese **very soft

1/4 c. brown sugar

2 Tbsp. Vanilla

Dash Cinnamon

4-6 Snickers bars chopped

Mix above ingredients together until well mixed. Then add the milk and the Coolwhip and mix until blended. Refrigerate.

1/3 c. milk

1-8 oz. Cool Whip

(I adapted this recipe from Relativetaste.net)

 

Connie, one of our true chicks, refused to have her photo taken.  She has to be the most photogenic person there.  I will get her next time.  She shared a really good recipe for cheesecake bars.

 

 CHEESECAKE BARS

1- 9OZ PKG YELLOW CAKE MIX

3t BUTTER SOFTENED

1 EGG

Combine above three ingredients and spread into a greased 9" pan

1-3 OZ PKG OF CREAMCHEESE

2CUPS CONFECTIONERS SUGAR

1 EGG

Mix above 3 ingredients and spread over cake batter mixture

Bake at 350 degrees for 30-35 minutes or until toothpick inserted near the center comes out clean. Cool on wire rack. Store in refrig. Yield" 2 dozen

 

 





Seeing RED

What a slacker I have been. We had a chicks gathering back in November and here it is the beginning of January. What's the hurry? Right? Well, since it is almost time to meet again, I thought I better post SOMETHING from our last gathering.

Our theme was seeing RED. Bring your recipes that appeared red, had a red ingredient or just tasted good...we don't really care. Now let's see if I can remember what we had. Thank goodness I took pictures.

CRANBERRY SALAD-Connie Sandoval

1 BAG FRESH CRANBERRIES (ABOUT 1 LB)

1 ¼ CUP SUGAR

1-10 OZ BAG MINIATURE MARSHMALLOWS

1 CUP CRUSHED PINEALLLE (DRAINED)

1 CUP CHOPPED PECANS

2 CUPS UNWHIPPED WHIPPING CREAM

2 TABLESPOONS POWDERED SUGAR

Crush or chop raw cranberries in blender or food processor. Add granulated sugar to cranberries and refrigerate overnight. Whip cream until stiff add powdered sugar to it while whipping. Add nuts, marshmallows, and pineapple and stir all together.


Bruschetta - Michelle Jones

Loaf of French Bread

5 md tomatoes (chopped)

3-4 garlic cloves (minced)

juice from 1/2 lime

1/4 cup EVOO

1 C freshly grated parmesan cheese

1 TBS fresh basil

salt & pepper

Mix diced tomeatos (juice & all), galiic, olive oil, lime juice and 3/4 c parm cheese, basil and salt and pepper to taste.

Allow to stand several hours to marinade. Slice bread at an angle and brush one side with melted butter, broil on each side to brown.

Spoon mixture onto bread, and top with remaining cheese. Broil until cheese has melted. Best when served immediately.

Roasted RED Potatoes ~ Charlene

1/2 C Ranch Dressing

1/2 C cheese

1/4 C bacon, crumbled

Mix with your red potatoes and pour into a greased 9X13 dish. Bake at 350 for 40 min.

Chocolate Oreo Truffles ~ Suzi Ward

1-8 oz pkg (finely crushed, with the cream filling)

8 oz pkg cream cheese, (softened)

Mix together crushed cookies and cream cheese. Roll into small 1 inch balls. Put on parchment paper or wax paper. Melt 1 bag of melting chocolate. Dip balls into the chocolate. Set back on paper to harden. Makes about 24-30.
**To make them festive, add crushed candy canes to teh melted white chocolate before dipping.
**You can add cuts, sprinkles, extra crushed oreo's , etc to the chocolate before dipping or roll the balls in it after dipping.

Grandma Davis' Cherry Cookies

Beat the following together:

3/4 C butter flavored shortening

1 C sugar

2 eggs

2 Tbs milk

1 tsp vanilla

then add:

2 1/4 C flour

1/2 tsp salt

2 tsp baking powder

3/4 C maraschino cherries, cut up

1 C chopped nuts

Bake at 375 for 10-12 min

Frosting:

1 pkg cream cheese, softened

2-4 drops red food coloring

2 Tbs butter

1 box powdered sugar

1 tsp almond extract
Low-Fat Red Velvet Cake ~ Mary
Ingredients
· 2 ½ cups cake flour
· 2 Tbs unsweetened cocoa powder
· 1 tsp baking powder
· ½ tsp salt
· 1/4 cup unsweetened applesauce
· 1/4 cup vegetable oil
· 1 ½ cups granulated sugar
· 1 egg
· 2 egg whites
· 1 tsp vanilla extract
· 1 cup fat-free buttermilk
· 2 Tsp red food coloring
· 1 tsp white vinegar
· 1 tsp baking soda
Instructions
Preheat oven to 350 degrees Fahrenheit, spray two 9-in round cake pans with fat-free zero-calorie cooking spray, and line the bottoms with parchment paper. In medium bowl, combine flour, baking powder, salt, and cocoa powder. Separately, in large bowl or electric mixer, beat together sugar, applesauce, and oil. Add egg, egg whites, and vanilla one at a time, beating well after adding each one. In a small bowl combine fat-free buttermilk and food coloring. Add half the flour mixture to egg mixture, stirring well, then add buttermilk mixture, stir, and finally the rest of the flour mixture, mixing until well combined. Combine baking soda and vinegar in small bowl or measuring cup, allow to fizz, then fold into batter. Immediately divide evenly between cake pans and smooth the tops, then bake 25-30 minutes or until a skewer or toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in pans, then turn out onto wire rack and allow to cool completely. Wrap layers separately in plastic wrap and freeze at least 60 minutes before icing with low-fat cream-cheese frosting, below.

Low-Fat Cream Cheese Frosting
Ingredients
· 3/4 cup fat-free vanilla yogurt
· 3/4 cup fat-free small curd cottage cheese
· 16 oz Neufchatel or low-fat cream cheese
· 1 1/2 cup powdered sugar
Instructions
Drain/press any excess liquid from cottage cheese. Place yogurt and cottage cheese together in food processor and process until smooth. Cube cream cheese and add to processor, processing again until smooth. Add sugar in three parts, processing to mix between additions. Cover and refrigerate until hardened enough to spread.
Icing The Cake
Once cake has hardened in the freezer and frosting is spreadable, cut each 9-inch round in half horizontally to create four layers (or, if you prefer a smaller icing-to-cake ratio, leave as is). Place the first on your serving platter, then spread with frosting. Repeat with next three layers, then frost the sides of the cake. Garnish with grated coconut if desired, and return to refrigerator to let frosting set.


Eggplant Parmesan ~ Vicki
1 med eggplant
olive oil
4 cups favorite marinara sauce
parmesan cheese

Peel eggplant and lightly brush with olive oil. Lightly saute until tender. (May also cook on grill, turning halfway through cooking time, until tender.) May season very lightly with little salt and pepper or little italian seasoning.
When eggplant is done, place 1 cup marinara sauce in bottom 9 x 11 glass baking dish. Cover with one layer of sliced eggplant. Then cover with marinara sauce. Then lightly sprinkle with parmesan cheese. Repeat with another layer of eggplant and sauce until dish is full. Top with parmesan cheese. Bake at 350 for about 45 minutes or until dish is bubbling all the way through.

Fall

We had some delicious fall recipes shared at our last "CHICKS" gathering. It is funny how the change of seasons brings out a craving for certain foods. The ladies did not disappoint. The food was amazing as usual.

Both Vicki (above) and Connie (below), shared a corn recipe. They were both so delicious and different.

Creamy Corn (Vicki's)
Ingredients
2 packages (16 ounces each) frozen corn or 2 cans of corn
1 package (8 ounces) Cream Cheese cubed
1/3 cup butter, cubed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 4 hours or until heated through and cheese is melted. Stir well before serving. Yield: 6 servings.
OVEN directions: place in a lightly greased baking dish and cook at 350 for about 45 minutes or until bubbly and hot all the way through.

SCALLOPED CORN (Connie's)

2 cans creamed corn
2 cans of regular corn (drained)
2 eggs
1 box Jiffy Corn Muffin Mix
1/4 cup sugar
8 oz sour cream
Mix and put in 9 x 13 pan and bake 50
minutes at 350 degrees.

Jamie shared a pumpkin cookie recipe.

California Wheat-Berry Salad

2 C wheat berries

4 C water

1 tsp salt

Soak wheat berries overnight in water. Next day, boil in water with salt. Water should cover the berries with 1/2 inch of water on top. Bring to a boil and reduce heat, simmer covered about 45 min, or until tender. Drain and cool.

Mix in 2 Tbs salt and 1 C balsamic vinegar and 1/2 C olive oil

Add: cherry tomatoes, red, yellow, orange peppers, red onion, avocados, fresh basil, chopped.

Refrigerate for 2 hours. Add more salt, vinegar and oil if needed to make it moist.

This is me (Paula)....I shared a recipe from Our Best Bites for :

Apple Cider Floats

1 C apple cider (not juice)

1/2 c ginger ale

1-2 scoops vanilla ice cream

ground cinnamon and nutmeg

1-2 Tbs caramel sauce

Pour apple cider and ginger ale into a frosted mug. Add ice cream. Sprinkle with cinnamon and nutmeg. Drizzle with warm caramel sauce. Serve immediately.

Suzi made a warm queso dip. That is good any time of the year in my book.

I don't have the recipe for the cookies or the queso....sorry.

Summer Chicks

Over the summer I pretty much make myself disappear form this place. Some of our die hard chicks pressed on and had a "meeting". They emailed me some of the recipes and pictures from that night. Looks like some good food and fun.

Le Anne Skeen

Skinny Summer Pie (there is hardly any calories in this pie!)

Mix: .3oz sugar free jello
1/3 cup boiling water

Fold In: 2 yogurts
8 oz fat free cool whip
You can add frozen or fresh fruit at this point

Pour into pie shell. Freeze or refrigerate.

I have made this using different kinds of yogurt and jello. My favorites are peach, lime, and raspberry. I have added fresh and frozen peaches and frozen raspberries or strawberries.

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Summer Cheeseball
2 pkg. cream cheese
1 c. powdered sugar
1 small box of vanilla instant pudding
1 small can of crushed pineapple
Drain the juice from the pineapple and add all together. Put in freezer for 5 hours or overnight. Form into ball and roll in crushed pecans.

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BOCCONE DOLCE - Sweet Mouthful

Meringue:
4 egg whites, room temperature
1/4 tsp. salt
1/4 tsp. cream of tartar
1 tsp. vanilla
1 c. superfine sugar (I used regular)

Preheat oven to 225. Beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Gradually beat in sugar and continue beating until meringue is stiff and glossy.

Line baking sheets with parchment paper. Trace three, eight inch circles on paper.

With a rubber spatula, spread meringue evenly and equally over top of the circles. Bake approximately 2 hours or until meringue becomes bisque colored. NOTE: The low temperature will prevent them from browning too quickly. Then turn off oven, open door and let meringues ‘rest’ in oven another 15 minutes. Remove from oven and carefully peel off parchment paper. Put on rack to dry until thoroughly cool.

Once cooled, meringues may be wrapped in saran and frozen or store in an airtight container if using withing the next 24 hours. You can wrap each meringue in several saran layers, then stack gently in a large plastic container for freezing. Remove from freezer at least an hour before assembling.

Assembling:
6 oz. semisweet or milk chocolate
3 T. water
3 T. powdered sugar
3 c. heavy whipping cream
½ tsp. vanilla
2 pints berries, sliced
chocolate curls for garnish

Slowly melt chocolate, when smooth remove from heat and let cool but not harden. In a large bowl, whip cream until stiff; gradually add powdered sugar and then vanilla.

To assemble, place meringue layer on a serving plate, rounded side down. Spread a very thin layer of chocolate over it - can use a pastry brush. Top chocolate with a layer (about 3/4 inch thick ) of whipped cream. Top cream with a layer of berries. Repeat with second meringue, chocolate, cream and berries. Top with final meringue, rounded side up, and repeat layers. Refrigerate at least 4 hours or overnight. Garnish with several whole strawberries and chocolate curls. Use a serrated bread knife to cut in sawing motion.

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CILANTRO CABBAGE SALAD


Cut up green cabbage or a pkg of already prepared cabbage

Cilantro Lime Dressing from Fresh and Easy or you can make your own by using Ranch dressing and adding
cilantro and lime juice (blended so it is all finely chopped and it makes the dressing green)

Powdered taco seasoning sprinkled on cabbage or added to the dressing

Tortilla chips broken up or buy the strips

Mix and add dressing and tortilla chips on top, SOOO Yummy

Pieces of grilled chicken in salad can be an option as well

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BREAD PUDDING

9 x 13- 400 degrees for about 1 hr 20 minutes
16 oz half and half
8 oz whipping cream (not whipped)
8 eggs
1 ¼ cups sugar
¼ tsp vanilla
6 slices white bread
3 TBL raisins
½ tsp cinnamon
1 TBL sugar
Mix half and half, whipping cream, sugar, eggs and vanilla.
Arrange bread in 9 x 13 pan.
Pour mix over bead (turn over bread slices so it is soaked in)
Mix raisins, sugar and cinnamon and sprinkle over the top
Cover pan with foil . Set 9 x 13 pan in a larger jelly roll pan with water in it and keep water in it all the time it bakes so it steams.
PECAN SAUCE
½ cup sugar
½ c brown sugar
½ cup whipping cream
½ cup butter
1 tsp vanilla

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SUMMERTIME PUNCH
1-2 liter 7up or Wal Mart Brand Twist Up (chilled)
1 big scoop frozen lemonade
1 big scoop frozen OJ
1 tsp almond extract
Mix and add ice

SUMMER RECIPE IDEAS

The "Chicks" have had a few months off and were ready to get back together and eat and socialize. That is what we do, ya know!

The girls did not disappoint.

Misty brought salad greens and a variety of fresh toppings. They included: feta cheese, chopped apples, mango, craisins, sliced almonds and raspberry vinaigrette. Wonderful and refreshing!

Mary shared Key Lime Pie

Easy Key Lime Pie

Ingredients:

4 egg yokes, beaten.
2 (14 oz.) cans of sweetened condensed milk.
1 cup of key lime juice. (Can be purchased in a bottle or 1 cup of ½ limes and ½ lemons.)
1 (9 inch) prepared graham cracker crust.
Whipping cream.

Directions:

Preheat oven to 375 degrees F.

Combine egg yolks, sweetened condensed milk, and lime juice. Mix well. Pour into unbaked graham cracker shell.

Bake in preheated oven for 20-25 minutes. Allow to cool. (It is better when refrigerated for a couple of hours.)

Top with whipping cream and garnish with lime wedges if desired.

Connie and her ice cream dessert.

Doesn't she look cute in her fun apron?

ICE CREAM PUDDING DESSERT

60 Ritz Crackers

1 cube melted margarine

Crush crackers and mix in margarine. Pat in 9 X 13 pan. Mix ½ gallon mushy ice cream with 2 pkgs instant coconut cream pudding mix. Pour over crushed crackers. Put in freezer for a while and then put 1 8oz cool whip on top of ice cream and sprinkle either some coconut or a few crushed Ritz Crackers on the cool whip and refreeze. Set out for a few minutes before serving.

Yes, this is Suzi behind that salad bowl.....
Fruit Salad
1 can cherry pie filling (or any flavor--raspberry is my fav)
1 8 oz. cool whip
1 large can pineapple tidbits (drain the juice)
1 large can mandarin oranges (drain the juice)
2 c. mini marshmallows
1 can sweeten condensed milk

Mix the above items together. Refrigerate.
*** This salad is MUCH better the next day!
Michelle shared Marinated Tomatoes. I can't wait to try these with some fresh garden tomatoes.

Bev brought a Beef spread for crackers....it was a new take on an appetizer. Delicious!

SHREDDED BEEF APPETIZERS
Left over shredded beef from a roast beef dinner.
Season with mayonnaise, chopped onion and horseradish to your liking. Serve on a variety of crackers.

Paula is obsessed with cupcakes right now ~
Strawberry Jell-O Poke Cupcakes

1 white cake mix, plus ingredients to make

1 c boiling water

1 (3oz) pkg strawberry jell-O

1/2 cup cold water

Prepare cake according to package directions for cupcakes. Cool completely. Using a fork or wooden skewer, poke six or so holes in each cake. Prepare jello using ingredients above. Place the cupcakes in a pan, because come of the jell-O might overflow. Put the jello into a squeeze bottle and squeeze in to each hole. Place in fridge for a few hours.

Frosting

1 small pkg vanilla instant pudding.

1 cup milk

1 tsp vanilla extract

1 (8oz) cool whip

Wisk pudding, milk and vanilla until smooth. Fold in coolwhip. Place in fridge for about 30 min to thicken. Place in piping bag to frost.

Vicki also made a frozen dessert ~

Lemonade Dessert
8 oz. graham cracker crumbs
1 cube melted butter
½ c. sugar

Mix together the above 3 ingredients. Set aside 1/3 cup and then pat rest into bottom of two 8x11 pans
Tuck in freezer while you mix the topping
1-16 oz. cool whip—partially thawed
1 can Sweetened Condensed Milk (Eagle Brand)
1 1/3 cans frozen pink lemonade concentrate- thawed

Mix altogether until well mixed. Divide between two pans and top with reserved crumb mixture.
Freeze at least 6 hours before serving. Best if frozen overnight. Will keep for up to two months in freezer.

Becky brought Golden Graham Smores.....

Becky, the newest "Chick", brought tortilla chips and 3 different dips: salsa, hummus and cilantro dip.

Suprise Inside Brownie Bites

Pretty sure these little gems could have been the icing on the chocolate cake last month when we had "chocolate coma". Even if you don't like chocolate, you will like them. I had two different people tell me that when I offered them one. Those people ate two!

Brownie Wrapped Oreos

1 box brownie mix (plus ing. to make them)

1 pkg oreo cookies (you could use any variety- i chose double stuffed)

white chocolate or vanilla frosting

sprinkles

Preheat oven to 350. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip oreos in batter one at a time and place in bottom of cupcake tin that has been generously sprayed with cooking spray. Bake 12-15 min, until brownie is cooked through. As soon as you remove from oven, take a thin knife and run along the edge. (if you don't do this step, your brownie will stick to the pan)

Let cool 5 min, remove and drizzle with melted white chocolate or runny vanilla frosting. Top with sprinkles.

Makes one entire package of oreos.

**chocolate coma**

I know it's hard to believe but there really is such a thing as too much chocolate. By the end of the night, most of the chicks could hardly take one more bite of something chocolate....MOST but not all.

There were some really amazing recipes shared. Some very rich, dark, chocolate recipes. The night was half over when I realized I had not been snapping pictures. Of course all the chicks LOVE having their picture taken (NOT)! Here are the few I snapped.

Candy Cane Brownies

1 box favorite brownie-mixed, baked and cooled in 9”x13” pan

Mint Layer

Combine in a mixing bowl:
1 cube soft butter
5 tsp. instant vanilla pudding powder
3 c. powdered sugar
1 tsp. vanilla
2-3 tbsp. cold milk
Mix all together and beat until light and fluffy
Stir in 2 crushed candy canes, can also tint icing pink if you like
Spread over cooled brownies and refrigerate until cool and set

Chocolate Frosting

1 cube melted butter
3 tbsp. unsweetened cocoa powder
Mix well together then add:
1 tsp. vanilla
4 c. powdered sugar
1 tsp. cornstarch
4 tbsp. cold milk
Beat together on high for several minutes until frosting changes color and is light and glossy.

Spread over cooled mint layer. Sprinkle lightly with crushed candy cane if desired. Let set for about an hour before serving.

Optional:
Ice brownies while warm with the mint and then the frosting, the two layers will run together somewhat, but this is delicious served with ice cream.

Connie's Moulton Chocolate Cake

Suzi - Q made "Robert Redford"

Chocolate Peanut Butter Candy Bars

Paula Kelsey

1 1/2 c graham cracker crumbs

1 c white sugar

3/4 c b. sugar

3/4 c butter, cubed

1/3 c milk

2 sleeves ritz crackers

1 1/2 c semi sweet chocolate chips

1 1/4 c peanut butter (i used chunky)

sea salt

In a saucepan, combine graham cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly. Cook and stir for about 5 min.

Grease a 9X13 pan and place a single layer of ritz cracker along the bottom. Top with half of the graham cracker mixture. Repeat layers and then top with remaining ritz.

In a microwave safe bowl, combing chocolate chips and peanut butter. Microwave on low, stopping to stir occasionally. Do not overcook. Pour over the crackers and refrigerate until firm.

When ready to serve, cut and let stand at room temp for a bit, just to soften slightly. Sprinkle each bar with sea salt.

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Mary's Hot Fudge Sauce

6 oz. of unsweetened Chocolate 4 Tablespoons of Butter
2 cups of sugar 1 cup of Half and Half
14 oz. of sweetened Condensed Milk

(Optional: 3 Tablespoons of Brandy Bourbon or Rum.)


Makes 2 ½ -3 cups

In medium saucepan melt chocolate and butter over low heat, stirring constantly. Add sugar and half and half, and continue stirring until thick. (This takes along time for me.) Gradually add condensed milk. Cook 20 minutes, stirring occasionally. (Optional: stir in liquor.) Serve warm. Keeps indefinitely in the refrigerator; reheat before serving. Freezes well too.

From: Crème de Colorado Cookbook

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Yum Yum Chocolate Cake

1 ½ c. flour 5 T. vegetable oil
1 c. sugar 1 T. vinegar
3 T. cocoa 1 tsp. vanilla
1 tsp. Baking soda 1 c. cold water
½ tsp. salt
Heat oven to 350 degrees. Measure flour, sugar, cocoa, baking soda, and salt into a 9x9x2 pan. Mix it all together. Make 3 holes in dry mix. Measure vegetable oil in one hole, vinegar in 2nd and vanilla in 3rd hole. Pour water over all of the mixture and stir till well blended. Bake for 30 minutes. (Michelle Jones)