I found this yummy and very easy recipe here- Say Yes
1 stick of butter
8 T cocoa powder (I like dark)
1 1/3 cup sugar
1 cup evaporated milk
1 t vanilla
Bring butter and milk to a slow boil and then add in dry ingredients. Cook on low until it coats the back of a spoon (3 or 4 minutes). Add vanilla last. It stays good in the fridge for like, forever. Seriously. When everything else has spoiled this fudge sauce will still be good! Just pop it in the microwave for about 30 seconds.
1 can (12 oz) evaporated milk
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup sugar
1 tablespoon butter or margarine
1 teaspoon vanilla
In 2-quart saucepan, heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly; remove from heat.
Stir in butter and vanilla until sauce is smooth and creamy. Cool about 30 minutes or until sauce begins to thicken. Store covered in refrigerator up to 4 weeks.
3 T of butter
3 T of flour
1 can of evaporated milk
1 box of pasta
1 cup of milk
2 cups of sharp cheddar cheese
Pinch of: Salt, garlic powder, pepper, nutmeg
While the noodles are cooking, melt butter into a saucepan and once melted, add flour and cook for 1 minute. Add the can of evaporated milk and the other cup of milk. Stir occasionally until it coats the back of a spoon (about 5 minutes). Remove from heat and let sit, add spices. After a minute, add grated cheddar cheese and stir until creamy. Add to drained pasta and serve.
This is a wonderful fall treat…I love it with apples!
1-8 oz package cream cheese
1/2 package Heath Bits (or you can chop up English Toffee bars instead)
1/4 to 1/2 cup brown sugar (depends on how sweet you like it)
I put everything in the bowl of my stand mixer and use the paddle attachment to combine everything. (I’m lazy like that) A great dip for sliced apples, pretzel rods or graham cracker sticks.
From “Aunt” Laura–
1 small French bread cut into 1-inch cubes (I used La Brea Rosemary
Bread from Costco)
1 hothouse cucumber, unpeeled, seeded, and cubed
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved (i just threw in a handful or two)
1/2 red onion, sliced in half rounds(i used like 1/4 of an onion)
1/2 pound feta cheese, cut in 1/2-inch cubes (i didn’t use that much,
i just got the already crumbled in a little container)
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes
and sprinkle with salt; cook over low to medium heat, tossing
frequently, for 5 to 10 minutes, until nicely browned. Add more olive
oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion
in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard,
vinegar, 1 teaspoon salt and the pepper in a small bowl. While still
whisking, add the olive oil and make an emulsion. (i just put mine in
the blender) Pour the vinaigrette over the vegetables. Add the feta,
olives and bread cubes and mix together lightly. Set aside for 30
minutes for the flavors to blend. Serve at room temperature.
Another yummy recipe from “Aunt” Laura…
1/2 C. balsamic vinegar
3/4 C. ketchup
1/3 C. brown sugar
1 clove garlic, either pressed or minced
1 T. Worcestershire sauce
1 T. dijon mustard
1/2 t. salt
1/2 t. pepper
Combine and simmer on stove 15-20 minutes until somewhat thick. Baste
and serve with chicken or steak. I’ve also used it on pork chops and