oh man, this recipe is amazing.. you will not need any other fudge recipe..my grandmother has it to a TTTTT.
mmmmm
this is my favorite fudge
to begin:
you will need a medium saucepan
a whisk
a wooden spoon
measuring utensils
a buttered 8/11 in baking dish
what you will need:
1/2 cup of unsalted butter
dash of salt
3/4c. evaporated milk
2c. granulated sugar
10 large marshmallows
1 tsp (heavy dash) of vanilla
1 1/2 cups of your favorite semi sweet chocolate chips
1 c. of chopped walnuts ,or whatever nuts..i make without nuts and its just to devvvvine
how to prepapre:
combine butter,sugar,and milk. melt and bring to a boil for 6minutes. turn the burner to very low,or off to melt in the marshmallows and chocolate chips. Once smooth, stir in the vanilla and nuts, pour into buttered dish and freeze-20 minutes,then refridgerate for additional 30minutes..without freezing it takes atleast minimal 1-2 hours to set up, so i freeze just incase i want to take to a family to share!
Wednesday, January 2, 2013
Sausage and Rice
This is so amazing, i love this recipe.. i was told about from my aunt and it came from our home ward cookbook. YOU WILL LOVE THIS i promise! very frugal too,it really doesnt cost much to prepare but it is a hit! i think itd even make a fantastic brunch meal for sure!!
(i would suggest serving this with my biscuit recipe from right before this recipe post! it is AMAZING i promise)
To begin:
you will need a large skillet,preferrably nonstick or iron just to avoid crusting the bottoms
a wooden spoon
can opener
your measuring utensils:)
What you will need:
1lb of mild breakfast sausage (although i suggest using half of the sausage, i used all and really thought it was too much sausage to rice ratio..but its your choice if your family like alot of sausage :) and may adjust heat variations as well)
1 [10 3/4 oz] can of cream of mushroom soup with garlic-or without ..but the garlic brings more flavors i love it!
1 c. uncooked rice, rinsed thoroughly
1/2c. whole milk (just my preference, use whatever milk you want)
1 3/4c. of water
1 - 1/2 tsp of salt (just add 1 tsp to start,then taste after it cooks:)
how to prepare:
brown the sausage in a skillet until no long pink.. i cooked mine until it was crispy bc i love the texture.. cook atleast til thoroughly cooked.
add mushroom soup ,rice,milk,water,and salt;mix well
bring to boil,then reduce heat,cover and simmer for 15-20 minutes..or until water is absorbed an the rice is plump and cooked:)
mmmm.
serve with my homemade biscuits and ENJOY!
(i would suggest serving this with my biscuit recipe from right before this recipe post! it is AMAZING i promise)
To begin:
you will need a large skillet,preferrably nonstick or iron just to avoid crusting the bottoms
a wooden spoon
can opener
your measuring utensils:)
What you will need:
1lb of mild breakfast sausage (although i suggest using half of the sausage, i used all and really thought it was too much sausage to rice ratio..but its your choice if your family like alot of sausage :) and may adjust heat variations as well)
1 [10 3/4 oz] can of cream of mushroom soup with garlic-or without ..but the garlic brings more flavors i love it!
1 c. uncooked rice, rinsed thoroughly
1/2c. whole milk (just my preference, use whatever milk you want)
1 3/4c. of water
1 - 1/2 tsp of salt (just add 1 tsp to start,then taste after it cooks:)
how to prepare:
brown the sausage in a skillet until no long pink.. i cooked mine until it was crispy bc i love the texture.. cook atleast til thoroughly cooked.
add mushroom soup ,rice,milk,water,and salt;mix well
bring to boil,then reduce heat,cover and simmer for 15-20 minutes..or until water is absorbed an the rice is plump and cooked:)
mmmm.
serve with my homemade biscuits and ENJOY!
Even Better Biscuits
I found this recipe and i absolutely loved it!
It is things we always have in our pantry and I can have ready in less than 30 minutes!
To begin:
preheat the oven to 425 degrees
have a large bowl ready and a wooden spoon.
have your cookie sheet ready with a very little amount on nonstick cooking spray
have your rolling pin at hand,although it is optional! i didn't roll mine i just pressed and they were INCREDIBLE no matter the size!
have 1 cup, 1/2 cup, and 1 tablespoon measures on hand.
small saucepan ready with a brush to use
What you will need:
1 & 1/2cups of self rising flour
1/2 cup of whole milk ( maybe a few extra tablespoons, i had to add 2 more tablespoons just to bring dough to the right consistency!you will know if it feels like it needs more moisture to bring the dough together)
1 1/2- 2 tablespoons of vegetable or canola oil ( i just 2 tablespoons)
2 tablespoons of butter melted on the stove ready to brush on the tops after baked
2 tablespoons of cold butter cut into the dough with a buscuit cutter of you could even use the food processor if you want, or by hand!! its very easy just mix and break up until the butter is pea size and distrubuted
mix all the ingredients and press,or roll out, and use what size cutter you want and bake 25-30minutes
(i would check at 15minutes to avoid over baking
dust a small amount of flour on tops of the biscuits!
ENJOY!:)
It is things we always have in our pantry and I can have ready in less than 30 minutes!
To begin:
preheat the oven to 425 degrees
have a large bowl ready and a wooden spoon.
have your cookie sheet ready with a very little amount on nonstick cooking spray
have your rolling pin at hand,although it is optional! i didn't roll mine i just pressed and they were INCREDIBLE no matter the size!
have 1 cup, 1/2 cup, and 1 tablespoon measures on hand.
small saucepan ready with a brush to use
What you will need:
1 & 1/2cups of self rising flour
1/2 cup of whole milk ( maybe a few extra tablespoons, i had to add 2 more tablespoons just to bring dough to the right consistency!you will know if it feels like it needs more moisture to bring the dough together)
1 1/2- 2 tablespoons of vegetable or canola oil ( i just 2 tablespoons)
2 tablespoons of butter melted on the stove ready to brush on the tops after baked
2 tablespoons of cold butter cut into the dough with a buscuit cutter of you could even use the food processor if you want, or by hand!! its very easy just mix and break up until the butter is pea size and distrubuted
mix all the ingredients and press,or roll out, and use what size cutter you want and bake 25-30minutes
(i would check at 15minutes to avoid over baking
dust a small amount of flour on tops of the biscuits!
ENJOY!:)
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