WHITE CHOCOLATE COFFEE FUDGE

During the Christmas season, it's always fun to find that unusual goodie to make that not everyone else makes. I absolutely love white chocolate, coffee, and fudge, so imagine my delight when I saw this recipe that combines all three!

It's super easy to make. Sometimes the first bite gets you, but it is SO good. Enjoy!

White Chocolate Coffee Fudge

2 cups sugar

2/3 cup evaporated milk

1/2 cup butter or margarine

12 large marshmallows

1 Tablespoon instant coffee granules

Pinch of salt

1 - 6-oz package white chocolate-flavored baking bar, chopped (I use Baker's)

1 cup chopped pecans

1 teaspoon vanilla extract

Combine sugar, evaporated milk, and next 4 ingredients in a large saucepan. Cook over medium-low heat, stirring constantly, until mixture comes to a boil.

Cover, reduce heat, and simmer 5 minutes; remove from heat.

Add baking bar and remaining ingredients; stir until chocolate melts. Spoon into a buttered 8-inch square pan, spreading evenly. Cool and cut into squares.

Yield: 2 pounds

Recipe from: old magazine

Notes: I actually use decaf instant coffee. This candy is very rich, so we usually cut into small squares.

My Favorite Dressing

As Thanksgiving gets closer, it seems we get caught up in what we're going to make for that perfect Thanksgiving dinner. We look forward to family getting together. Radio stations and stores are already playing their Christmas music and trying to get us into the stores earlier and earlier to make our purchases.

Let's not forget to be thankful. My list of thanks? I thank God that I was born in America, and it's still a free country. I thank God for my family, biological and the one I married into. I thank God for my girls, sons-in-law, and grandchildren. I thank God for my home and vehicles. I thank God for my church, and the sweet spirit there. And I especially thank God that He sent His Son, Jesus Christ, to be born to die to take away my sins.

Since it's Thanksgiving week, I've been asked to bring the dressing for dinner at my mom's. I'm pretty picky on my dressing. Don't really care for stuffing, don't like bland, and don't like chunks of stuff in it. My mother-in-law makes this dressing, and it is my favorite. I'm happy to share it with you.

My Favorite Dressing

3 - 6 oz pkgs Martha White Cotton Country cornbread mix

3 eggs

2 cups milk

Mix cornbread mix, eggs, and milk, and bake in greased 9x13 pan at 450 degrees for 20 minutes or until done. Cool.

1 chopped onion

2 sticks butter or margarine

4 eggs (boiled)

10 oz or 13 oz chicken broth

1 can cream of chicken soup

1 can cream of celery soup

Saute chopped onion in butter until transparent. Boil eggs and chop finely. In large bowl, crumble corn bread. Add butter and onions, chopped boiled eggs, chicken broth, and soups. Mix well. Transfer to a greased 9x13 pan and bake 40 minutes at 350 degrees.

Recipe from: Faye Whitfield

Notes: To save time, you can bake your cornbread and boil your eggs the day before.

BLUEBERRY MUFFINS

Blueberry Muffins

Back in the late 70's, a restaurant opened here in Springfield called Trotter's. It was a barbecue place and had an extended salad bar. They had the best barbecue sandwiches, best salad bar, best apple fritters, and best blueberry muffins. Later, they opened a second location with a food bar and awesome pies. A few years later, ownership changed and so did Trotter's. Sadly, it's no longer around Springfield.

These blueberry muffins aren't anything like Trotter's, but they're really good. A lady brought them in to my husband's work on a food day back in the mid 80's, and he brought this recipe home. They're easy to make and oh, so good.

Blueberry Muffins

1 1/2 cups sugar

1/4 cup vegetable oil

1 egg

3/4 cup milk

2 cups self-rising flour

1 tsp vanilla

2 cups blueberries (fresh or frozen)

Mix sugar and oil. Add egg and mix. Then alternate milk and flour into mixture. Add vanilla and blueberries last.

Grease and flour muffin tins. You may cheat by using Baker's Joy. Fill each cup 3/4 full with batter. Bake @ 350 degrees for 30 minutes.

Makes 1 1/2 dozen.

Recipe from: Tammy Walker

Notes: If you stir in the blueberries by hand, they won't tear up. Make sure to wash and remove any stems from your blueberries.

If you make the mini-muffins, you will need to reduce your baking time down to 15-20 minutes, depending on your oven. It will make at least 4 dozen mini-muffins.

Party Potatoes

I've been asked to share a recipe that my mom and daughter have made quite often. This version of mashed potatoes is quite tasty, and I hope you enjoy it.

Party Potatoes

4 cups instant potato flakes
6 Tb. butter or margarine
1 tsp. salt
1 cup milk and 4 cups water
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) carton sour cream
1 tsp. garlic powder or seasoned salt (we use garlic powder)
salt and pepper to taste

Toppings:
grated cheddar cheese
chives
bacon bits

Bring milk, water, butter, and salt just to boiling. Add potato flakes and mix well. Add cream cheese, sour cream, and seasonings. Place in 9x13 pan and refrigerate overnight. Remove and add any or all of the toppings. Bake at 350* for 30 minutes (uncovered).

Recipe from: High Street Baptist Church, Springfield, MO, 60th Anniversary Cookbook , submitted by Mary Zongker Boschen

Brent's Orange Julius

Oppressive heat seems to be on the mind of everyone in the midwest. 100+ temps all week long with no real end in sight. I joked to our pastor that he should preach on hell during these temperatures. "If you think it's hot here, you don't want to go there". Of course, we were joking, but it will be a lot hotter, and you DON'T have to go there. A way was made for us, and His name is Jesus.

How do I segue from that to a frozen orange drink? By saying STAY COOL in these hot conditions. Seems like everyone likes a nice cold drink on a hot day.

Our son-in-law shared his recipe with us for an Orange Julius-type drink. Thought I would share it with you. We like to stick the cups in the freezer until it's almost frozen. Enjoy!

Brent's Oriange Julius

1/2 can (12 oz) orange juice concentrate

1 cup water

1 cup milk

1/2 cup sugar

1 tsp. vanilla

10 ice cubes

Blend in blender. Pour into cups. Makes 4 - 8oz servings.

Recipe from: Brent Longenecker

Notes: Tastes really good when (mostly) frozen.

Easy Jello Salad

Happy 4th of July!! What a great celebration for our country! We, as a nation, get to express our freedom in ways most countries cannot. We've celebrated this holiday early with fireworks, food, and family. One of the biggest and most important freedoms we have is the freedom to worship God as we choose without our government dictating how or whom - God or gods. I hope you were able to make it to your house of worship yesterday and thank God for the freedom He has allowed us to have.

In case you have a picnic this afternoon or evening and haven't figured out what to make yet, here is a SUPER simple jello salad that doesn't take much time to put together.

Easy Jello Salad

1 large or 2 small boxes cherry jello (or whatever flavor you prefer)
1 - 8 oz. tub cool whip
2-3 apples, diced with skin on (red delicious or gala work best for flavor)
1 cup chopped pecans

Make your jello as directed on package and let set up. Chop apples and pecans and stir into jello. Stir in cool whip. Be careful not too mix it too much or it will be soupy. (You can leave bigger chunks of jello.)

Notes: If you have a picky eater who doesn't care for pecans, leave them in halves.

This jello salad CANNOT be made a day ahead. It gets VERY soupy the next day and doesn't look too appetizing even though the flavor is still good.

GOOEY BUTTER CAKE

In the last couple of weeks, two sweet ladies have made their way to their Home in Heaven. This is a sad time for the family left here on earth, but they are comforted in knowing where their moms and grandmas are spending eternity. They are now safe in the arms of Jesus. The older we get and the more people we know that are in Heaven makes me think of that old song, "Heaven's Sounding Sweeter All the Time". Hope it's sounding sweeter for you and that you KNOW where you will spend eternity. Life is too short not to know for sure.

I have made this cake for the family dinners following these funerals. It is easy to transport, you don't need to refrigerate it, and it is so rich that you can cut small pieces. I was asked for this recipe and thought I had already posted it. I can't find it, so here it is. (My brother-in-law likes to put peanut butter on it!)

Gooey Butter Cake

Mix:
1 box yellow cake mix
2 eggs
1 stick butter, melted

Press into a greased and floured 9x13 pan.

Mix:
1 - 8oz cream cheese, softened
2 eggs
1 box (1 lb) powdered sugar

Pour over first layer. Bake at 350* about 40 minutes or until sides are nice and golden brown. Cool. Cut into bars.

Recipe from: Faye Whitfield

Notes: The bottom layer is extremely sticky. I have used wax paper sprayed with Pam to spread it.

Brown Sugar Oatmeal Pancakes

I can't believe it was MARCH the last time I posted. Y'all are gonna fire me! Life gets busy, doesn't it. Not all busy is bad. Some busy is good like calling to check on people when they're sick, being involved in bridal showers (5 in 2 months), volunteering to help when a tornado or other disaster hits a nearby community, being involved in church work or community service, praying for others who are in need. I'd much rather be on the giving end than the receiving end. Plus, spending all the time you can with family is so important. We're not guaranteed another day or even the rest of this one.

With the weekend coming up, you might have time to make some pancakes for breakfast. These are so good. I almost don't like to eat plain pancakes anymore. My youngest daughter kept telling me I needed to try these. They are OH, SO YUMMY! They're a bit more filling too.

BROWN SUGAR OATMEAL PANCAKES

1/2 cup + 2 Tb oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup packed brown sugar
1 egg
2 Tb vegetable oil
1 cup buttermilk
(butter for greasing skillet)

Mix all dry ingredients together. In another bowl, mix and beat remaining ingredients. Add to dry ingredients, stirring until just moistened. Use 1/3 cup batter for each pancake.

*Re-butter hot skillet between each pancake.

Makes 6 pancakes.

Recipe from: Amanda Whitfield Longenecker

Notes: We like to use real maple syrup!

Moist Garlic Chicken

I've had this recipe for quite awhile thinking I would make it "someday". I finally made it last year or the year before. The chicken is so moist and tender, you can cut it with a fork. A girl mentioned how moist it was last night, and I told her it must be the coating of butter surrounding it. I used so much butter in my "Idol" meal last night and I thought, "Everything's better with butter!".

Moist Garlic Chicken

1 stick butter or margarine, melted

2 garlic cloves, minced (or equivalent of fresh minced garlic in the jar)

1 tsp. garlic powder

1/4 to 1/2 tsp. salt, optional

1/2 cup seasoned bread crumbs

1/4 cup finely shredded cheddar cheese

2 Tbs. grated Parmesan cheese

Dash pepper

6 boneless skinless chicken breast halves (1-1/2 pounds)

In a shallow bowl, combine butter, minced garlic, garlic powder, and salt if desired. In another bowl, combine bread crumbs, cheeses and pepper. Dip chicken in butter mixture, then coat with crumb mixture. Place in a 9x13 baking dish coated with nonstick cooking spray. Cover with foil and bake at 350 degrees for 50 min to 1 hour or until chicken juices run clear.

Recipe from: an old magazine

Notes: I usually cut my chicken breasts in half when I bake this. It just seems to help get the chicken cooked through.

Carrots Au Gratin

When I was younger (under 25), I was a very picky eater. Didn't like many vegetables, just peas, green beans, and corn. I liked carrots but only raw - couldn't stand cooked carrots. Some friends invited our family over for dinner one Sunday afternoon, and among the sides was this version of cooked carrots. I knew I had to try just a little bit. To my surprise, it was very good. This recipe is different, but I love it. Haven't made it too much but always enjoy it when I do. I'm craving them now, so I'll have them Thursday night when we have our "girls" over for American Idol night. Hope you enjoy them.

Carrots Au Gratin

5 Tb. margarine or butter

1/2 cup corn flakes

1/3 cup chopped onion

3 Tb. flour

1 tsp. salt

1/8 tsp. pepper

1 1/2 cups milk

1 cup shredded cheddar cheese

4 cups sliced cooked carrots (about 3 cans)

1 Tb. dry parsley flakes (optional)

Melt 2 Tb. margarine or butter in saucepan. Remove from heat, add corn flakes. Mix well, set aside.

Melt remaining margarine over low heat. Add onion, cook until tender. Stir in flour and spices. Add milk gradually stirring 'til thick. Add cheese, cook 'til melted. Add carrots and parsley. Pour into 6x7 greased pan (or 2 qt casserole). Spread corn flake mixture on top. Bake 20 minutes at 350 degrees or microwave on medium or medium high for 5-10 minutes.

Recipe from: Patrice Cook

Notes: I also didn't like real onion (even cooked) until a few years ago. You can substitute maybe 1/2 Tablespoon of minced onions or even 1/2 tsp onion powder.

Chocolate Butterscotch Cake

We were spared the last couple of weeks with our 10" of snow for our blizzard instead of the 18-22" other areas around us received. We had to cancel our small group last Sunday with the threat of more weather coming. I didn't get to make my dip from my last post, so I need to find a reason to make it. It is SO good.

Back to this cake recipe I'm sharing with you. I was craving this cake, so I decided to make it for a family get-together last weekend. I couldn't find MY recipe even though I have made it before, so I tried looking in a cookbook that my mother-in-law made as Christmas presents a couple of years ago for all the girls in the family. I KNEW it had to be in there. It has Butterfinger candy bars crushed on top. I looked for "Butterfinger Cake". Couldn't find it. Looked some more in my recipes and couldn't find it. I decided to go online. Boy, there's a BUNCH of Butterfinger Cake recipes out there but none are what I remembered doing when I made it before.

My in-laws are in Africa for 3 months, so I couldn't call her to ask. I decided to call an aunt. I figured she had to have the recipe. No, she'd never made it and didn't have the recipe. She asked if it wasn't in the cookbook my mother-in-law made for us. She asked what I remembered about it, then she told me that it was called Chocolate Butterscotch Cake. Oh, brother! That was a big "duh" moment for me. There it was in the cookbook after all.

This cake is so moist and delicious. Super easy -- just looks like you spent a lot of time on it.



Chocolate Butterscotch Cake

1 German Chocolate Cake mix (plus ingredients to make cake)

17 oz jar butterscotch ice cream topping (I use 20 oz Smucker's Butterscotch Sundae Topping)

8 oz Cool Whip

3 large Butterfinger candy bars, crushed

Mix and bake cake as directed on package. Cool completely. Use a wooden spoon handle to punch holes in cooled cake. (Poke all the way to the bottom.)

Pour the butterscotch topping all over the cake and into the holes. Spread Cool Whip over cake. Sprinkle crushed candy bars over whipped topping.

Recipe from: Faye Whitfield

Notes: When poking the holes, I usually take a paper towel and wipe the handle clean after each punch or the cake tends to cling to it and will tear your cake on the next punch.

I couldn't find the 17 oz jar of butterscotch topping, so I got the 20 oz squeeze bottle. It is easier to pour out. I also used 5 big (not king-size) Butterfingers and it covered the top.

Serves: 12

HEARTY BEEF, BEAN AND CHEESE DIP

You know you're wanting a different hearty dip to serve for the big game on Sunday. I understand we can't use the term "Super Bowl" for parties or whatever, so I'm sure there's a football game on Sunday that a lot of people like to watch in between all the great commercials. (We have recorded it and fast forwarded through the game to watch the commercials!) Oh well.

This is a WONDERFUL dip and goes great with the Frito Scoops. You almost need a chip that sturdy to dip it.

Hearty Beef, Bean and Cheese Dip

1 lb ground chuck
1 medium onion, chopped
2 (8 oz) pkgs cream cheese, softened
1 (15.5 oz) can black beans, drained and rinsed
1 (4.5 oz) can chopped green chiles
1 cup sour cream
2 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1 (8 oz) pkg shredded Monterey Jack cheese with peppers
1 (8 oz) pkg shredded sharp Cheddar cheese, divided

Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish.

In a large skillet, combine ground chuck and onion; cook over medium-high heat until beef is browned and crumbles. Drain well. Stir in cream cheese, beans, and chiles. Cook over medium heat, stirring frequently, until combined. Remove from heat. Stir in sour cream, cumin, chili powder, salt, Monterey Jack cheese, and 1 cup Cheddar cheese.

Spoon mixture into prepared baking dish. Sprinkle with remaining Cheddar cheese. Bake 30 minutes, or until hot and bubbly. Garnish with chopped fresh parsley, if desired. Serve with corn chips.

Cashew Chicken Casserole

Doesn't everybody love Cashew Chicken? No, not the kind you get everywhere else, but SPRINGFIELD-STYLE Cashew Chicken. I've seen posts on Facebook from people who used to go to college here in Springfield, Missouri, that have cravings for it. Friends that come into town make it a point to eat Cashew Chicken at some point during their visit. My husband has even been asked to pick up some for an instructor 3 hours away.

Cashew Chicken (to me) is a hassle to make, so here's a recipe from a cookbook I received about 20 years ago. This casserole has the flavor without the hassle. Enjoy!

Cashew Chicken Casserole

2 Tb butter
1 cup chopped celery (opt.)
1/4 cup chopped onion
2 - 10 3/4 oz. cans cream of mushroom soup
2/3 cup chicken broth
4 cups diced cooked chicken
4 Tb soy sauce (I like LaChoy Soy Sauce the best for this recipe)
2 cups cooked rice
1 cup chow mein noodles
1 cup cashew nuts

Preheat oven to 375 degrees. In a large saucepan, saute' celery and onion in butter until tender. Stir in soup and chicken broth. Simmer 5 minutes. Add chicken and soy sauce. Cook over low heat 5 minutes. Stir in rice. Spoon into a 9x13-inch baking dish and bake until liquid bubbles to the surface, 15-20 minutes. Sprinkle noodles and nuts on top and brown in oven (about 5 minutes). Serves 6-8.

Recipe from: Sassafras! cookbook put out by the Junior League of Springfield, Missouri, Inc.

Notes:

1) The LaChoy Soy Sauce gives the truest Cashew Chicken flavor. We currently have an Asian Dark Mushroom Soy Sauce that I've used in it, but the flavor isn't right.

2) For the 2 cups cooked rice, I use 1 1/4 cups water and uncooked (minute) rice.

3) The chow mein noodles and cashews get soggy when leftover. We always serve new noodles and nuts on the leftovers.

4) Again, you can cook and cut up your chicken beforehand. You can make this casserole up ahead of time, you just need to remember to set it out about 30 minutes before you bake it. When you make casseroles up ahead of time, they don't seem to get "bubbly" like the recipe says. Just make sure it's hot.