5 Minute Fudge

1 2/3 cups white sugar 

2/3 cup evaporated milk 

1 tablespoon  butter 

1/2 teaspoon salt 

1 (6 ounce) package milk chocolate chips 

16 large marshmallows 

1 teaspoon pure vanilla extract 

1 cup chopped nuts ( I like to use peanuts)

Direction

Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly. 

Add in chocolate chips; cook until melted. 

Remove from heat; stir in marshmallows, vanilla and nuts. Mix well. 

Pour into a 8-inch pan. 

Cool and cut into squares.

Cheesy Broccoli Potato Soup

2 – 14.5 oz. cans chicken broth

2-3 large carrots, peeled and diced

4 medium potatoes, peeled and cubed into small pieces

1 tsp. onion powder

2 small heads broccoli (washed and diced small)

3 TB butter

⅓ cup flour

3½ cups milk

4 cups shredded cheddar cheese

1 tsp. salt

½ tsp. garlic pepper

6 slices bacon, cooked and chopped (optional)

In a large pot combine chicken broth, carrots potatoes and onion powder.

Bring to a boil, cover and simmer for about 10 minutes.

Add broccoli, cover and simmer for an additional 10 minutes.

While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.

Add cheese and stir until it is all melted. Add salt and garlic pepper.

Pour cheese sauce into the large pot and stir until well combined.

Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces.

Serve warm.

And that’s it done, enjoy!

Crockpot tator tot hotdish

Living in an RV some recipes need to made in a different way. Here is one way of serving Mark his favorite hotdish and keep the heat out of the kitchen as well.

Crockpot Tator Tot Hotdish

1 Pound of Ground Beef

1 small diced onion

1 Can of Cream of Mushroom Soup

1/2 cup Milk

2 cups of Shredded Cheese

Tater Tots

INSTRUCTIONS

I fry my burger and onion before I put it in the Crock pot, but I know others who put it in raw and let it cook there. We prefer a less solid chunk of meat.

Grease the bottom of the Crock pot and layer in your Tater Tot’s

 Mix together the Burger, Cream of Mushroom, Milk and Cheese and pour over top of the Tater Tot’s.

The last half hour, top with cheddar cheese, if you would like.

Cook on low for about 4 to 5 hours.

Mamma's potato pancakes

3 to 4 large potatoes, shredded
1/2 cup half and half    
1 egg
1 tsp onion powder
1 tsp. salt
1 Tbls.  sugar
1/2 cup flour
2 tsp. baking powder

Mix all together except potatoes, until well blended. Gently fold in the shredded potatoes

On hot greased frypan or griddle place a soup ladle full. Fry until brown on one side, turn and fry until golden. Serve with corn syrup, cheese sauce or your choice of topping.

Dutch Apple Pie

Crust

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

Filling

8 cups sliced cored peeled apples

1/2 cup granulated sugar

1/4 cup Gold Medal™ all-purpose flour

1/4 teaspoon ground cinnamon

1 tablespoon lemon juice

Topping

1/2 cup butter, softened

1 cup  all-purpose flour

2/3 cup packed brown sugar

1 tablespoon granulated sugar

Directions

In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.

In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.

Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Caramel Apple sheet cake

Caramel Apple Sheet Cake

Serves 24

INGREDIENTS

• 2 sticks (1 cup) butter

• 1 cup water

• 2 cups + 2 tablespoons all-purpose flour

• 2 cups granulated sugar

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/2 cup sour cream

• 2 eggs

2 cups diced apples

FOR THE ICING

• 3 tablespoons milk

• 1/2 stick (1/4 cup) unsalted butter

• 1 3/4 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 2 tablespoons caramel topping

DIRECTIONS

Preheat oven to 350º Lightly coat a 10x15 inch jelly roll pan with nonstick cooking spray.

In a medium saucepan, bring butter and water to a boil, stirring frequently to prevent burning. Remove from heat and allow to cool.

In the meantime, in a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. In a separate bowl, whisk together the sour cream and eggs. Combine the wet ingredients with the dry. Fold in the diced apples. Gradually stir in the warm melted butter and mix well.

Pour batter evenly into the prepared pan. Bake for 23-25 minutes, until the center of the cake springs back when touched. 

Make the icing by combining the butter and milk in a medium microwave safe bowl; microwave for 45 seconds, and then in 15 second intervals until butter is melted. Whisk to combine. Add in the powdered sugar, vanilla, and caramel topping; whisk to combine.

Pour icing over the cake while it’s still warm. Allow to set for about 10 minutes.

Slice into squares and enjoy!

** The recipe can be cut in half.

Recipe found at bellyfullamy

Easy chicken and rice casserole

Servings: 3-4

1 cup long grain rice (not Minute rice)

¼ teaspoon black pepper

½ teaspoon onion powder

1 can cream of chicken

1 cup cheddar cheese, shredded

2 cups broccoli, diced

1 ½ cups chicken broth

Extra cheddar cheese for topping

PREPARATION

1. Heat oven to 375°F/190°C.

2. In a casserole dish, combine rice, pepper, onion powder, cream of chicken, cheese, broccoli, and chicken stock. Mix until everything is combined. 

3. Lay chicken on top of the rice mixture. Space evenly.

4. Cover with foil and bake for 50 minutes.

5. Take off cover and top the chicken with more cheese. Bake uncovered for another 5 minutes or until cheese is melted.

6. Enjoy!