My mom's wonderful and easy recipe for fudge, a regular part of our Christmas sweets platter! This fudge is very rich and sweet. The top layer can be butterscotch or cherry chips. I imagine that peanut butter or mint would also work, but we have not tried these variants.
Use whatever flavor of polenta you like, the recipe recommends garlic-flavored but we've also used sun-dried tomato basil with great results. Italian sausage can be whatever spiciness you like. We've also used button mushrooms instead of cremini before.
Greek-style feta and olive spread served with hamburgers in pita bread! Use whatever kind of ground meat you like for the hamburgers (beef, lamb, turkey). We have made these with ground turkey with great results.
My father-in-law's recipe. A nice, easy weeknight meal! You may serve the chicken whole or cut-up into bite-size pieces. We've had the most success with keeping the flour coating on when the chicken is whole.
My grandma's recipe. She was an excellent baker and she actually had a small business of selling these cakes. I have not made this yet because I don't have an angel food cake pan, but I ate it several times growing up, and it is absolutely wonderful, the fluffiest angel food I've ever had! Serve with whatever toppings you like, my favorite is fresh strawberries and whipped cream or vanilla ice cream!
Recipe is from my sisters. They also gave me all of the dry ingredients in a clear jar, nice gift idea!
*Note: The cookies burn easily, watch carefully! We make our cookies on the small side, so the yield is based on that.
One of my favorite dessert recipes from my mom.
*Note: If you'd rather use a 9x13 inch baking dish, just double the recipe. The prep time does not include the time needed in the freezer between making the layers of the pie.
From my grandma....my grandpa's favorite, which is easy to believe because it's delicious! Apricot pie filling spread on the bottom, followed by white cake, and a coconut pecan topping.
*Note: Make sure the cake mix you use is for 8x8 or 9x9 inch baking dish. If you try to make this with a 9x13 inch pan, there will not be enough pie filling to cover the bottom.
Another creation by my mother-in-law, who is one of those cooks that can come up with delicious recipes off the top of her head!
The sauce is more chunky than smooth texture.
Yield: Enough sauce for about 1 lb of pasta.
"Red" refers to a Chinese style of cooking where the food is cooked with soy sauce (the chops will turn red). Meat must marinate 2-4 hours. The original recipe called for 2 Tbsp minced onion in the marinade as well, but I leave them out as I don't like onions.