Rachael Ray~Five-Minute Fudge Wreath

This is my all time favorite recipe for fudge. Tastes great and is quick to make.
I make some for my house & for family members as gifts, everyone loves these!

Cook Time: 5 min Level: Easy Yield: 32 servings (2 pounds)

Ingredients

• 1 (12-ounce) bag semisweet chocolate morsels
• 9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 (8-ounce) can walnut halves
• 1/2 cup (a couple of handfuls) currants
• 8-inch cake pan, lightly greased with softened butter
• Candied cherries, red and green, for garnish, optional

Directions

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

Chop Suey Cake

Oh, my this is one of my all time favorite cakes. If I could just bake this up and serve for dinner once a week I'd be a happy camper. Lol! Thought I'd share the recipe with you all it will be your favorite too!! Yum!!

This delicious cake recipe has been around a very long time.
It was the rage in the 40's! during WORLD WAR 2 era.
Why is it called a "CHOP SUEY" cake ??
I can not find an answer, but I believe
it is because it looks a little like...CHOP SUEY!

2 cups sifted flour
1 cup chopped nuts(any) I use walnuts
2 tsp baking soda
2 cups sugar white or brown
2 eggs
1 large can of crushed pineapple juice and all

Preheat oven 350

Mix all ingredients together, pour into a greased and floured 9 x 13 pan
Bake until a golden brown about 30-35 minutes.

FROSTING:
1 8 oz pkg cream cheese
1 stick of butter or margarine
2 cups of powdered sugar
1 tsp vanilla

Mix all ingredients in bowl until mixed well.

Frost while cake is slightly warm.
Refrigerate when cake is cool, it freezes well too!

Peanut Butter Cookies

This is one of my all time favorite cookie recipes they are fast and simple to make. I make these up for the holidays to take to parties, they are a big hit. Also this recipe is kid friendly and they enjoy making these cookies as well, they are fun! 

!

What You'll Need:1 cup peanut butter smooth or chunky
1 cup sugar
1 egg

Heat Oven to 375F. Stir together the peanut butter, sugar and egg in a large mixing bowl.

Roll dough into 1- inch balls. Put some sugar on a plate and roll balls in it to coat. Place 2 inches apart on ungreased cookie sheets.

Press each ball down with a fork to make a crisscross design. Bake for 10 minutes or until cookies just start to brown on the edges. Remove from the oven and let cool on wire racks.

**I also like to make these with thumb prints in them and fill them with peanut butter once cooled. Can also use colored sugar in red, green etc to go with the holidays.

Leftover Rice - Rice Pudding

We eat a lot of rice in our house at least 3 times a week. Perhaps you family is like mine and always has leftover rice in the refrigerator which after a couple days starts to get dried out and doesn't taste good. I hate wasting food and throwing out, so here is a recipe I use. It is simple, quick and makes a great dessert.

Recipe:
2 cups leftover cooked white rice
3 cups milk(any kind)
1/2 cup sugar
small pinch of salt
1/2 cup raisins
1 teaspoon cinnamon(optional)
pinch of nutmeg(optional)

Combine cooked rice, milk sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins. Cook until just about all of the milk is absorbed(30-45 minutes,depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using.

Divide rice pudding into individual serving dishes serve warm or chilled.

Makes 4-6 servings.

* Note: Sometimes I add a extra 1/2 cup of milk, if the rice seems unusually form or dry, to make it creamier. You can add a bit of extra if the pudding is not as creamy as you like it. You can use nonfat, whole or soy milk in this recipe.