Chocolate Cream Balls

This takes an overnight of cooling to prepare

3 8oz Chocolate bars with Almonds
1 8oz Cool Whip
12-15 Vanilla Wafers, crushed

Melt Chocolate in a double boiler. Cool to room temperature. Stir in cool whip until well blended. Place in fridge overnight or until chilled. Butter hands. Roll chocolate into 3/4 inch balls, then roll in cookie crumbs. Store covered in the fridge for up to 2 weeks.

Microwave Peanut Brittle

This is easy and fast. It doesn't taste good, but I make everyone eat it.

1 C Sugar
1 C Raw Peanuts
1/2 C Light Corn Syrup
1 tsp margarine (not butter)
1 tsp vanilla (real)
1 tsp baking soda

Combine sugar, peanuts, syrup and a pinch of salt in a tempered glass bowl. Cook on High for 3 minutes. Stir. Put back in microwave for another 3 minutes. Stir in margarine and vanilla. Cook for 1 minute longer. Take out and stir in baking soda. Mix well and quickly pour out onto buttered cookie sheet. Cool 20 minutes.

Spiced Almonds

I got this one from Charlene a few years ago and it has always been a huge hit. I think I was told to not try doubling the recipe, so I make several batches each Christmas.

1 C Sugar
1/2 tsp Salt
1 tsp Cinamon
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
3 Tbl Water
2 C Whole Almonds

Combine all ingredients except almonds in a medium saucepan and stir over medium-high heat. Bring to a boil and continue stirring until sugar is dissolved. Reduce heat to medium and cook without stirring until firm ball stage (242-248). Remove from heat and stir in almonds. Continue to stir until completely coated. The coating will crystallize and become cloudy. Pour mixture onto buttered cookie sheet. Try to spread out the almonds (you'll have to give up once they become hard).

Spinach Smoothie

Or as my boys call it, slime. Steve says this is the only way to eat spinach!
2 cups packed fresh spinach
2 cups frozen strawberries
1/2 cup water
2 tablespoons honey
1 ripe banana
Blend all in blender and enjoy! We've substituted frozen mangos and blueberries for the strawberries. Yum!

Homemade French Fries

Original from Here

Ingredients:

2 1/2 pounds russet potatoes, peeled

1 cup all-purpose flour

1 teaspoon garlic salt

1 teaspoon onion salt

1 teaspoon salt

1 teaspoon paprika

OR 2-3 teaspoons season all instead of spices

1/2 cup water, or as needed

1 cup vegetable oil for frying

Directions

1. Slice potatoes into thin wedges. Keep cover with water while you get everything else ready.

2. Heat oil over medium heat

3. Combine flour and seasonings. Add water to make a runny consistency for the batter.

4. Dip potatoes in batter and fry in hot oil until golden. Make sure that they aren't touching when you put them in the oil or they will clump.

Quick Chocolate Pudding

John's favorite dessert is chocolate pudding. I love that I can make his favorite dessert quickly from scratch with ingredients I have on hand. I got the original recipe from allrecipes and only changed it by adding butter.

Ingredients

1/2 cup white sugar

1/3 cup unsweetened cocoa powder

3 tablespoons cornstarch

2 cups milk

2 teaspoons vanilla extract

2 Tablespoon butter (optional)

Combine sugar cocoa powder and cornstarch in a large microwave safe bowl (I use my extra large 4 cup measure). Sift the cocoa powder if there are clumps. Whisk in milk slowly and make sure there are no clumps. Microwave on high for 3 minutes.

Stir and continue microwaving at one minute intervals until thick and shiny, about 2-4 minutes. Keep an eye on it to be sure it doesn't over flow.

Remove from microwave and add optional butter and vanilla. Stir and refrigerate with plastic wrap on top touching the pudding.

Of course more fat (whole milk and butter) makes it taste better (richer, smoother). But I've made this with 2 % milk and no butter and it's still great.

Chocolate Chunk Oatmeal Cookies with Dried Cherries (or Craisins)

I just can't seem to get over how good these cookies are. Even John who said "Ewww craisins?" absolutely loves them. I have made them with both dried cherries and with Craisins, and the were both fantastic but I will probably stick with Craisins in the future just so I don't have to make another trip to the store.

The original recipe came from Cooks Illustrated and it is pretty much the same except they use bittersweet chocolate chunks and I use chocolate chips. Again because it is easier. Baked as directed these make giganto sized cookies with a perfect texture. I'm sure you can make them smaller but I don't know the perfect cooking time for that.

2 1/2 cups flour (I used half wheat)

1 1/2 t baking powder

1 t baking soda

1/2 t salt

4 1/2 cups old fashioned oats

2 cups dried tart cherries coarsely chopped (or craisins)

1 1/2 cups semi sweet chocolate chips

3 cups brown sugar

3 sticks butter

2 eggs

2 t vanilla

1. Preheat oven to 350

2. Whisk first 4 ingredients together. In a separate bowl combine oats, chocolate, and cherries.

3. In mixing bowl mix butter and brown sugar. Add eggs one at a time and vanilla. Scrape down sides. With mixer running add flower mixture until just combined and then add oat mixture.

4. Roll out 1/4 cup balls and place on cookies sheet. Use your hands to flatten slightly. Bake for 20 minutes rotating racks halfway through. Cookies will appear slightly undone and shiny when done.

5. Cool on baking sheet 5 minutes then transfer to wire rack.

Makes 32 cookies

Beef and zucchini in red curry sauce

I made this for dinner tonight and I was reminded how easy and yummy it is. The boys love it. They usually make faces and gagging noises when I make them eat zucchini, but in this recipe they gobble it up. Hope you enjoy it too! I've made this with chicken and beef, and we liked them both.

2 T oil
1 T garlic
2 T red curry paste
½ lb boneless beef, thinly sliced crosswise into 2 inch strips
2 med zucchini, halved lengthwise and cut crosswise into 1 inch pieces
½ c water
2 T fish sauce
1 T br sugar

In lrg deep skillet, heat oil over med heat. Add the garlic and when it is sizzling and fragrant, add the curry paste. Reduce heat to low and cook gently for 2 min, mashing to melt paste in oil. Add beef and toss to coat with curry paste. Stir in the zucchini. Add water, fish sauce, and br sugar. Cook, stirring now and then until the zucchini is tender and the sauce is smooth, 2-3 min.

Carrot & Cauliflower Medley

CARROT & CAULIFLOWER MEDLEY My favorite vegetable dish

About 8 large carrots peeled & cut into ¼” thick diagonal slices
1 large head cauliflower broken into bite size flowerets.
Cook in boiling water until just tender. Carrots will take a couple of minutes longer, then plunge into cold water & drain.

In another pan melt 2 T. butter over med heat; stir in 2 T. flour, ¼ t. Dijon mustard and 2 green onions, sliced thin(optional) then cook until bubbly. Remove from heat and gradually stir in 1 c. chicken broth and ½ c. whipping cream. Cook, stirring until thickened. Gradually add 1 c. shredded Swiss cheese, stirring until melted. Combine vegetables and sauce in a 2 quart casserole.

Sprinkle with ½ c. additional cheese. If done ahead cover and refrigerate. Before serving bake uncovered in a 350 degree oven until heated through, about 15 minutes (35 minutes if chilled.