Grandma Kenley’s Fudge Pie

February 5, 2016 by

Mix together the following:

2 cups sugar

5 tablespoons cocoa

3/4 cups flour

Add the following and mix until blended:

1 1/4 cups evaporated milk

1/2 cup corn syrup

1/4 cup butter

2 teaspoons vanilla extract

Pour into unbaked pie shell and bake at 350 degrees until done (about 1 hour). Serve with whipped cream or ice cream.

Bacon & Hash Brown “Quesadilla” with Fresh Tomato Salsa & Eggs

January 24, 2016 by

Mark came across this recipe the other day on The Official Website For Chef Bobby Flay and we decided to have it last night.  This is one of the best breakfast/dinner recipes that I have had.  I think if your family likes breakfast for dinner, everyone will like this, even the kids.

Now, when you look at all of the steps it looks a little overwhelming but it’s really not.  And, as usual, I made it per the instructions and ingredients but I have added our notes below for suggestions on how we will do it next time, and there will be a next time.

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2 large russet potatoes (2 pounds), scrubbed
Kosher salt and freshly ground black pepper
4 tablespoons canola oil, plus more for brushing
2 large Spanish onions, halved and thinly sliced
1 poblano chile, roasted and finely diced
1 tablespoon (for potatoes) plus 2 teaspoons ancho chile powder (for tortillas)
1⁄3 pound thick-cut bacon, diced
12 (6-inch) flour tortillas
2½ cups grated Monterey Jack cheese
2 tablespoons unsalted butter
4 large eggs
Fresh Tomato Salsa (below)
2 tablespoons finely chopped fresh chives
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Chocolate Chip Cookies

January 7, 2016 by

chocolate chip cookies

* 1 cups butter

* 12 oz. chocolate chips

* 2 cups flour

* 1 cup brown sugar

* 1 tsp. soda

* 1/2 tsp. salt

* 1 cups sugar

* 4 oz. Hershey Bar (grated)

* 2 1/2 cups blended oatmeal

* 2 eggs

* 1 tsp. baking powder

* 1 tsp. vanilla

* 1 1/2 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees.

Peanut Butter Cup Cake Roll

December 26, 2015 by

Our daughter Sara wanted me to make this recipe for our Christmas meal.  I looked at it and thought wow, this is not going to be easy, but it really was.  There are a lot of steps to it, so make sure you give yourself plenty of time to make it.  If you like peanut butter and chocolate, you will love this.



For the Cake
3 large eggs
3/4 cup granulated sugar
2 teaspoons brewed coffee (or water)
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all purpose flour
Powdered sugar, to aid in rolling

For the Filling & Topping:
2 ounces cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
4 tablespoons + 2/3 cup heavy whipping cream
7 regular size Reese’s peanut butter cups, chopped (about 1 cup chopped)
1 cup semi-sweet chocolate chips

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Crunchy Corn Salad

December 24, 2015 by

2 (15 ounce) cans whole kernel corn, drained

2 cups grated cheddar cheese

1 cup mayonnaise

1 cup green pepper, chopped

1/2 cup red onion, chopped

1 bag coarsely crushed Fritos chili cheese corn chips

Mix all ingredients together except Fritos, chill in fridge until ready to serve.  Mix in Fritos before serving.


Elaine’s Picante Sauce

December 24, 2015 by

8 cups tomatoes, peeled, chopped and drained

2 1/2 cups onions, chopped

1 cup jalapeno peppers, chopped (1 1/2 to 2 cups for hotter)

6 garlic gloves minced

2 t cumin

2 teaspoons pepper

1/8 cup canning salt

1/3 cup vinegar

8 oz tomato sauce

6 oz tomato paste


Mix all together and bring to a slow boil for 10 minutes

Seal in jars and cook in hot water bath for 10 minutes

This is a medium chunky salsa.  If you want a smoother salsa cut your veggies into smaller pieces.

Yields 3 quarts or 6 pints.

Peppermint Bark

December 5, 2015 by

I’m not too sure who gave me this recipe years ago, but I love it.  It’s great with a cup of coffee and it’s so simple to make and not too rough on the pocket book, which is always a good thing.



16 ounces dark chocolate, finely chopped
16 ounces white chocolate, finely chopped
1 (6-ounce package) candy canes, unwrapped and crushed

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Peanut Butter Fudge

December 5, 2015 by

peaunut butter fudge

4 cups white sugar

1 cup light brown sugar

1/2 cup butter

1 (12 fluid oz) can evaporated milk

1 (7 oz) jar marshmallow creme

1 16 oz jar peanut butter

1 teaspoon vanilla extract.


Grease 9X13 baking dish

In a heavy sauce pan over medium heat, combine sugar, brown sugar, butter and evaporated milk.  Bring to a boil, stirring constantly until mixture reaches 234 degrees.  Remove from heat; stir in marshmallow creme until well incorporated and melted.  Stir in peanut butter and vanilla until smooth; spread in prepared pan.  Let cool before cutting into squares.

Pretzel Fudge

December 2, 2015 by

2 cups mashed pretzels (sticks or penny rods)

1 cup Peanuts

2 Tbsp peanut butter

12 ounces white chocolate morsels

10 oz peanut butter morsels

Directions, Step by step:

Line 8X8 pan with parchment paper and spray with pam.

Mash pretzels in an oven on warm.  Melt the peanut butter morsels and white chocolate morsels together, in 30 second increments, stirring after each.

When melted, mix in peanut butter, peanuts and the mashed pretzels.

Spread into prepared pan.

Allow to harden and cut into chunks.  They are not meant to look perfect.


Christmas Crack

December 2, 2015 by

Another recipe from our daughter Sara.  I have made this one and it is delicious, tastes just like a Heath candy bar.



1 cup butter (NOT margarine – original recipe calls for unsalted butter but I’ve used both)
1 cup brown sugar
1 1/2 cups semi-sweet chocolate chips
40 saltine crackers


Heat oven to 400.
Line 12×17 cookie sheet with foil and spray well with cooking spray.
Layer the saltine crackers on top of the foil.
Heat butter and sugar on stovetop and heat until gently boiling, stirring constantly.
Reduce heat to low boiling and cook, uncovered, between 3 and 5 minutes, until the mixture is thickened and sugar is dissolved. (Be careful to avoid burning the butter and sugar- that will ruin the recipe, but do make sure the sugar is dissolved! This is by far the trickiest part of the recipe ~ just make sure it thickens and dissolves but does not burn.)
Pour butter and sugar mixture over crackers and spread evenly.
Bake 5-6 minutes in oven.
Remove pan from oven and let cool 3 minutes, then sprinkle with chocolate chips evenly over brown sugar mixture.
As chocolate chips melt, carefully spread into an even layer over the toffee layer using a knife.
Let cool completely (refrigerate to cool more quickly.)
Break into bite-sized pieces and serve. . . yum!
Store covered in refrigerator.


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