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Family Recipes

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Family Recipes - Page Text Content

S: Collected Recipes

BC: Created by Jaime

FC: Recipes

1: 1. Sugar-Top Coffeecake 2. Egg Casserole Bisquick Pancakes 3. Cinnabons 4. Cinnabons (cont.) 5. Beer Bread Potato Soup 6. Kickstand Chili Chili 7. Sweet Corn Salad 8. Celebration Chinese Chicken Salad Egg Salad Deviled Eggs 9. Artichoke Spread Stuffed Mushrooms Dill Dip Salmon Pate 10. Baked Crab Rangoons Little Smokies Wrapped in Bacon Little Smokies Sauce Queso Dip 11. Chimichangas 12. Salsa Fiesta Chicken | Table of Contents | 13. Mostaccioli Sauce Cheese Filled Manicotti 14. Lasagne Spaghetti Sauce 15. Oven Porcupines Giant Burger Tater Tot Casserole 16. Easy Italian Casserole Favorite Meatloaf 17. Stuffing Party Potatoes Coleslaw Sweet Potatoes 18. Chocolate Pie Divinity Almond Bark Drop Cookies Fudge 19. Cranberry Nut Bread Caramel Chex 20. Peanut Butter Fudge Banana Muffins Pecan Pie

2: Mom | Sugar-Top Coffeecake | 1 egg 3/4 C sugar 1 T butter 1 C sour cream 1 tsp vanilla | 375 | 25-30 min | 1 1/2 C flour 2 tsp baking powder 1/4 tsp baking soda 3/4 tsp salt | Beat egg until frothy, beat in sugar & butter cream until light & fluffy. Add sour cream & vanilla, blend well. Add dry ingredients, blend well. Pour into greased 8" square pan. Sprinkle with brown sugar topping. Topping: Mix 1/2C brown sugar, 2T flour, 1/2tsp cinnamon & 2T butter until crumbly. | 1

3: "All happiness depends on a leisurely breakfast." ~John Gunther | the Brosamle family Egg Casserole | 6 - 8 slices of bread, cubed 2 C shredded cheese 6 eggs 3/4 c milk | 350 | 1 hour | 1 tsp dry mustard 1# breakfast sausage 2 cans cream of mushroom soup | Place bread in bottom of greased 9x18 pan, top with cheese. Beat eggs, milk and mustard, pour over bread. Top with cooked sausage, cover and place in fridge overnight. In the morning, cover with soup, place on cookie sheet and bake. | 2 | Bisquick Pancakes 2 c Bisquick 1 c milk 2 eggs

4: Cinnabons - "Cinnamon Buns from Heaven" | Dough: 2 pkg active dry yeast 1 C warm water (105-115 degree) 2/3 C plus 1 tsp sugar, divided 1 C warmed milk 2/3 C butter (1 stick + 2 T) 2 tsp salt 2 eggs, slightly beaten 7-8 C flour, or more if needed | Filling: 1 C melted butter, divided 1 3/4 C sugar, divided 3 T ground cinnamon 1 1/2 C each raisins & walnuts if desired, optional. Creamy glaze: 2/3 C melted butter (1 stick + 2 T) 4 C powdered sugar 2 tsp vanilla 4-8 T hot water | In a small bowl mix together warm water, yeast &1 tsp sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt & eggs; stir well & add yeast mixture. Add half the flour & beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover & let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours. | 3

5: When doubled, punch down dough & let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle. To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar & cinnamon; sprinkle over buttered dough. Sprinkle with walnuts & raisins, if desired. Roll up jellyroll-fashion & pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13x9" & a 8" square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.* Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly. To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar & vanilla; add hot water 1 T at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls. *Rolls can be made a day ahead of time and refrigerated over night in lieu of the 45 minute rise. Bake & glaze in the morning. | 4

6: Mandy Weerheim | Potato Soup | 6 red potatoes, scrubbed & diced 1 sweet yellow onion, diced 4 chicken bouillon cubes salt, pepper, garlic, dill (to taste) | 4 cups water 1 cup chopped ham 1 can evaporate milk 1 can cream-style corn | Put all ingredients except evaporated milk & corn in crockpot & cook on low for 3-4 hours. Stir in evaporated milk & corn 30 minutes before serving. Shredded cheese can also be added 30 minutes prior. Delightful with beer bread! | Mix all ingredients except butter and put in lightly greased bread pan. Pour melted butter over top. Bake at 375 for one hour. Brush with melted butter when done (if desired). | 3 c flour 3 tsp baking powder 1 tsp salt | Beer Bread | 1/3 c sugar 1 can or bottle of beer (room temp) 1/4 c butter | 5

7: Chili 1# hamburger 1 large & 1 small can of chili beans 1 medium can tomato sauce 1 T dried onion (or 1/2 fresh onion, diced) 2 T Worcestershire sauce 1/2 cup ketchup salt, pepper & chili powder to taste Brown hamburger with onions. Add rest of ingredients & simmer about 15 minutes. | Kickstand Chili 1 1/2 pounds ground beef 2 cups chopped onion 1 cup chopped green pepper 4 cloves garlic, minced (2) 14oz cans diced tomatoes 15oz can light red kidney beans (rinsed & drained) 15oz can black beans (rinsed & drained) 15oz can tomato sauce 1 c water 2 T chili powder 1 tsp basil 1/2 tsp pepper 1/8 cup brown sugar squirt of ketchup, half squirt of mustard Cook ground beef with onion, pepper & garlic. Drain fat if necessary. Add remaining ingredients, bring to boiling. Reduce heat, cover & simmer about 20 minutes. Can also be heated in crockpot after cooking ground beef. | 6

8: 8 ears corn on the cob 2 cups black beans (cooked or canned), drained and rinsed 4 scallions , chopped 3 ripe plum tomatoes , seeded and chopped 1 red bell pepper , diced 3 tablespoons red wine vinegar , or to taste 1 teaspoon coarse sea salt , plus more to taste 1/4 teaspoon freshly ground black pepper , plus more to taste 2 tablespoons chopped cilantro or basil , plus whole leaves for garnish Shuck corn. In a shallow baking pan, stand each cob on its larger end and using a sharp knife, slice kernels off; transfer kernels to a bowl. In a large frying pan, heat 2 tablespoons olive oil and sauté kernels until just softened, 5 to 6 minutes. Return corn to bowl and add beans, scallions, tomatoes and red pepper. In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil. Pour onto corn mixture, add cilantro or basil and mix well. Adjust seasoning to taste before serving. This salad can be prepared up to 4 hours in advance, refrigerated, then brought to room temperature before serving. | Sweet Corn Salad with Black Beans, Scallions and Tomatoes | 7

9: Egg Salad 4 hard boiled eggs, chopped 2 T mayonnaise 1 tsp sugar 1/2 tsp honey mustard 2 T shredded cheese 1/3 c chopped yellow pepper (any pepper) 1/3 c chopped sweet onion. Combine all ingredients. Makes 2 servings. Hard Boiled eggs: Place eggs in pan, cover with cold water. Bring to a boil, reduce heat and boil an additional 12-15 minutes. Deviled Eggs 1 dozen hard boiled eggs 2 tsp dijon or yellow mustard 1/3 c mayonnaise 1 T minced onion or shallot 1/4 tsp tabasco (optional) Salt & pepper Sprinkle with Paprika | Celebration Chinese Chicken Salad 7 cups shredded lettuce or cabbage 1 (10-ounce) can chicken, drained and flaked 1 carrot, shredded 1/2 cup packed fresh cilantro sprigs 1/2 cup thinly sliced green onions with tops 1 package dry ramen noodle soup 1/4 cup cider vinegar (or regular vinegar) 3 T vegetable oil 3 T soy sauce 1 T sugar 1 1/2 tsp Oriental sesame oil In large bowl, combine first 5 ingredients; mix well. Break noodle block into small pieces over salad, discarding soup packet. In separate bowl, stir together remaining ingredients until sugar is dissolved; pour over salad. Toss together until combined. Serve immediately. | 8

10: Salmon Pate 1 large can red salmon 1 large pkg cream cheese (room temp) 1 tsp lemon juice 2 tsp finely chopped green onion 1 tsp horseradish 1/4 tsp salt pepper Mix together & chill overnight. | Dill Dip 1 c mayonnaise 1 c sour cream 1 tsp beau monde 1 tsp dill 1 T parsley Mix and chill. | Artichoke Spread 2 cans artichoke hearts, drained & quartered 1 c (4 oz) shredded Parmesan cheese 1 c mayonnaise 2 c (8 oz) mozzarella cheese garlic salt Mix all ingredients & sprinkle with garlic salt. Back at 350 for 30 minutes. Serve with crackers. | Stuffed Mushrooms 8 oz cream cheese, softened 8 strips of bacon, fried & crumbled 1 small onion, minced 20-25 large mushrooms, stems removed (stems can be minced & cooked with onion) Preheat oven to 350. Sauté onion, mix with bacon & cream cheese. Stuff mushrooms & place in baking dish. Bake 10-15 minutes. (Recipe can easily be halved.) | 9

11: Baked Crab Rangoons 1 can (6oz) white crab meat, drained & flaked 4 oz cream cheese 1/4 c sliced green onion 1/4 c mayonnaise 12 wonton wrappers. Preheat oven to 350. Mix all ingredients except wrappers. Spray 12 muffin cups with cooking spray. Gently place wrappers in cups, allowing edges to stick up. Fill evenly with crab mix, Bake 18-20 minutes, or until edges are golden brown and filling is heated through. Garnish with green onion if desired. | Queso Dip 1# ground beef or sausage 1 can (10 oz) Ro-tel, any variety 1# Velveeta cut into 1" cubes Brown meat, drain fat. Place all ingredients in crockpot or heat slowly on stove until blended and warm. Velveeta can be melted in the microwave before placing in crockpot to shorten heating time. | Little Smokies Sauce Heat and whisk together grape jelly and BBQ sauce to make an excellent sauce for little smokies. | Little Smokies Wrapped in Bacon 1 pkg little smokies, brown sugar and bacon Cut strips of bacon into three pieces. Wrap bacon around little smokies and stick with toothpick. Place on baking sheet, sprinkle with brown sugar. Bake at 350 for about 20 minutes, until bacon is crisp & brown sugar melts. | 10

12: Chimichangas | 2# beef stew meat (or a roast cut into cubes) 1 1/2 c water 2 cloves garlic, minced 2 T chili powder 1 T vinegar Combine everything except tortillas in a medium saucepan & bring to boil. Cover, reduce heat & simmer about two hours or until meat is tender. Uncover & boil rapidly about 15 minutes or until water has almost evaporated. (Can also be cooked in a crockpot & then transferred to the stove to boil down.) Watch closely so meat doesn't stick/burn. Shred meat. Warm tortillas, spread about 1/4 c of meat in each tortilla. Fold up & fry chimichangas in about 1/2” of hot oil for about a minute on each side or until golden brown. | 2 tsp oregano 1 tsp salt 1 tsp cumin 1/8 tsp pepper Tortillas | 11

13: "There is no love sincerer than the love of food." ~George Bernard Shaw | Fiesta Chicken 2 frozen chicken breasts (or thawed) 1 can black beans (rinse if desired) 1 can Ro-Tel with cilantro 1/4 pkt taco seasoning Sprinkle taco seasoning on each side of chicken breast. Place beans & tomatoes in crockpot & put chicken on top. Cook on low 6-8 hours or high 4-6 hours. Shred chicken with tongs & mix with beans & tomatoes. Can be used in many ways: over rice, on lettuce for taco salad, in wraps, quesadillas or nachos. Garnish with cheese & salsa if desired. Variation: Use 4 chicken breasts, 1 can beans, 1 can Ro-Tel & 1 can fire roasted tomatoes. Leaves plenty for leftovers. | Salsa 1 can (16oz) tomatoes (diced) 1 can (4oz) green chilies 1/2 c chopped onion 1 T vinegar 1-2 tsp salt | 12

14: pasta | Mostaccioli Sauce 1# ground beef 1 T dried or 1 medium chopped onion 1 clove (minced) or 1/4 tsp dried garlic 1 lg can tomatoes 1 small can tomato paste Brown ground beef with onion & garlic, drain if necessary. Add remaining ingredients & simmer. | 13 | Cook pasta according to package directions; drain. Heat oven to 350. Grease 13x9 baking dish. In large bowl, stir together ricotta cheese, 1-1/2 c mozzarella cheese, 1/4 c Parmesan cheese, eggs, parsley, pepper & salt; spoon into cooled pasta tubes. Arrange filled pasta in single layer in prepared dish. Pour spaghetti sauce over pasta. Sprinkle with remaining 1/2 c mozzarella cheese & 1/4 c Parmesan cheese. Bake 35 minutes or until hot and bubbly. | 1 tsp sugar 2 tsp salt 1/2 tsp pepper 1 T parsley 1/4 tsp basil | 14 pcs (8 oz.) manicotti, uncooked 4 c (2#) ricotta cheese 2 c (8 oz.) shredded mozzarella cheese, divided 1/2 c grated Parmesan cheese, divided 2 eggs | Cheese Filled Manicotti | 1/4 c chopped fresh parsley 1/2 tsp ground black pepper 1/2 tsp salt 1/4 tsp ground nutmeg (optional) 2 c spaghetti sauce

15: lasagne | 1# ground beef 1 lg can tomatoes (diced or broken up) 1 can tomato paste 2 tsp garlic salt 1 1/2 tsp oregano 1 tsp basil 2 c creamed cottage cheese (or ricotta cheese) 1 c grated Parmesan cheese (separated) 3 c (12 oz) shredded mozzarella cheese 12 oz lasagne noodles Cook & drain lasagne noodles. Brown meat (brown with minced onion if desired), drain if necessary. Add tomatoes, stir in tomato paste, garlic salt, oregano & basil. Heat to boiling, stirring occasionally. Reduce heat, simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce. Heat oven to 350. Stir together cottage cheese & 1/2 C Parmesan cheese. Set aside 1 C of meat sauce & 1/2 C mozzarella cheese. In ungreased 13x9 pan, alternate layers of 1/3 each: noodles, meat sauce, mozzarella & cottage cheese mixture. Spread reserved meat sauce over top, sprinkle with 1/2 C Parmesan. Sprinkle with reserved mozzarella cheese. bake uncovered for 45 minutes. Let stand 15 minutes before cutting. | Spaghetti Sauce 1# ground beef 1 T dried or 1 medium chopped onion 1 clove (minced) or 1/4 tsp dried garlic 1 lg can tomato paste 2 can tomato soup 1 1/2 tsp oregano 1 tsp basil salt & pepper Brown ground beef with onion & garlic, drain if necessary. Add remaining ingredients & simmer. | 14

16: One Dish Meals | Tater Tot Casserole 1# ground beef 16 oz tater tots 1 can cream of mushroom soup 1 can milk shredded cheese French onions Brown ground beef, put in casserole dish. Cover with tots & shredded cheese. Mix soup & milk & pour over tots. Top with onions. Bake 40 minutes at 350. | Giant Burger (aka Mustard Pie) 1 1/2# ground beef 1 1/2 tsp salt 8 oz cream cheese Heat oven to 350. Mix meat & salt & cut in half. Pat half of meat down into line an 8" pie pan. Mix remaining ingredients, spread over meat. Shape remaining meat into 8" circle, place over top & pinch edges. Bake 45 minutes for medium, 55 minutes for well-done. | 1 T yellow mustard 1 T horseradish, drained | Oven Porcupines 1# ground beef 1/2 c uncooked white rice 1 1/2 c water (divided) 1/2 c chopped onion 1 tsp salt 1/2 tsp celery salt 1/8 tsp garlic powder 1/8 tsp pepper 1 can (15oz) tomato sauce Combine ground beef, rice, 1/2 c of water & onion. Blend in salt, celery salt, garlic powder & pepper. Mix well. Shape into 1 1/2" balls. Preheat oven to 350. In a large skillet over medium heat, brown the meatballs; drain fat. In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well. Cover & bake for 45 minutes. Uncover & cook an additional 15 minutes. | 15

17: 1# ground beef 1/2 c chopped onion 1 clove garlic, crushed 1 can (16oz) tomato sauce 1 can (4oz) mushrooms 1 tsp sugar 1/2 tsp oregano 1/2 tsp basil | Easy Italian Casserole | 1/4 tsp salt 1/4 tsp pepper 2 c Bisquick 1/2 c milk 1 egg 8 slices American cheese 1/4 c grated Parmesan cheese | Brown ground beef, onion & garlic, drain if necessary. Stir in tomato sauce, mushrooms, sugar & spices. Heat to boiling, stirring constantly. Reduce heat, simmer 10 minutes. Heat oven to 400 & grease an 8x8 baking dish. Mix baking mix, milk & egg, spread half in pan. Top with 4 slices of cheese. Spoon beef mixture over cheese & top with remaining cheese slices. Sprinkle with Parmesan. Drop remaining dough by spoonfuls onto cheese. Sprinkle with paprika if desired. Bake until light brown, about 20 minutes. | 16 | Mix beef, pork, oats, onion, tomato juice, salt, pepper, Worcestershire sauce & pickle relish. Place mixture in a 9x13" pan. Form into loaf. Frost with ketchup. Bake at 350 for 1 to 1-1/4 hours or until internal temperature reaches 160 degrees. Let stand 15 minutes. Drain grease before serving. Serves 12. | Favorite Meatloaf | 2# ground beef 1# ground pork 1 1/2 c uncooked quick oats 1/2 c finely chopped onion 2 c tomato juice | 1 tsp salt 1/2 tsp pepper 2 T Worcestershire sauce 1/2 c dill pickle relish 1/2 c ketchup

18: Holiday Recipes | Stuffing 3/4 c minced onion 1 1/2 c celery (optional) 1 c butter 9 c soft bread cubes In a large skillet, cook onion & celery in butter until tender. Throw in 3 C bread cubes, turn into deep bowl. Add remaining ingredients & toss. Stuff turkey just before cooking | Party Potatoes 8-10 potatoes 8 oz cream cheese 1 c sour cream Boil & mash potatoes (with milk). Mix all ingredients together & season. Pour into 9x13 pan, dot with butter. Bake at 350 for 30 minutes. | Coleslaw Sprinkle vinegar over 1 head of grated cabbage. Mix 3-4T miracle whip, ~1/4 c sugar, ~1/2 tsp ground mustard & milk to thin. Pour over cabbage, adjust to taste. | garlic salt chives paprika | 17 | 2 tsp salt 1 1/2 tsp sage 1 tsp thyme 1/2 tsp pepper | Sweet Potatoes 4# sweet potatoes, peeled & cubed 2/3 c brown sugar 5 T butter 1/4-1/2 tsp cinnamon Heat oven to 375. Place potatoes in 13x9 pan. Boiling remaining ingredients (except marshmallows) until sugar is dissolved. Pour over potatoes & toss to coat. Cover tightly with foil and bake 50 minutes. Remove foil & bake until potatoes are tender, approx. 20 minutes. Turn oven to 500. Top with marshmallows and bake 3 minutes. | 1/2 tsp salt 1/4 tsp nutmeg pinch ginger 2 c marshmallows

19: 18 | Chocolate Pie 1/2 c butter 3/4 c sugar 1 sq unsweetened chocolate, melted & cooled Cream butter with mixer. Gradually add sugar, blend. Add melted chocolate & vanilla & blend. Add eggs, one at a time. Beat 5 minutes after each egg. Pour mixture into pie crust, refrigerate. Top with Lucky Whip or Cool Whip. | Almond Bark Drop Cookies 9 squares (12) almond bark 1/2 c (1/2 c plus 2 T) peanut butter 1 c (1 1/3 c) rice krispies 1 c (1 1/3 c) dry-roasted peanuts 1 c (1 1/3 c) fruity mini marshmallows Melt bark at low temp. Stir in peanut butter until smooth. Add rest of ingredients, drop by spoonful onto wax paper & cool. (Quantities for entire pkg of almond bark.) | 1 tsp vanilla 2 eggs graham cracker crust | Divinity 3 c sugar 1/2 c white syrup 3/4 c water Combine sugar, syrup & water. Cook over low heat until sugar is dissolved, then bring to low boil. Cover & cook until syrup reaches firm ball stage. Beat egg whites. Add salt & vanilla, beat until stiff. Pour hot syrup in with eggs slowly & continue beating until it holds shape. Drop by spoonful onto wax paper. (Do not double recipe.) | 2 egg whites 1/2 tsp salt 1 tsp vanilla | Fudge 2/3 c cocoa 3 c sugar 1/8 tsp salt Thoroughly combine dry ingredients in sauce pan. Stir in milk & bring to bubbly boil over medium heat, stirring constantly. Boil without stirring to 234 degrees. Remove from heat, add butter & vanilla. Do not stir. Cool at room temp to 110 degrees. Beat until fudge thickens & loses some gloss. Quickly spread in buttered 8 or 9" pan | 1 1/2 c milk 1/4 c butter 1 tsp vanilla

20: 2 c flour 1 c sugar 1 1/2 tsp baking powder 1 tsp salt 1/2 tsp baking soda 3/4 c orange juice Preheat oven to 350. Grease a 9 x 5" loaf pan. Mix dry ingredients. Stir in orange juice, orange peel, oil & egg. Stir in cranberries & nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. | 1 T grated orange peel 2 T vegetable oil or shortening 1 egg, well beaten 1 1/2 c fresh or frozen cranberries, coarsely chopped 1/2 c chopped nuts | 8 c chex (12 c) 3/4 c brown sugar (1 c + 2 T) 6 T butter (9 T) 3 T corn syrup (4.5 T) 1/4 tsp baking soda (1/4+1/8 tsp) (Qtys to use full box of cereal) | Treats | Caramel Chex | Place chex in large microwaveable bowl. In a 2-cup microwavable measuring cup, microwave brown sugar, butter & corn syrup uncovered about 1-2 minutes, stirring after 1 minute, until melted & smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave 3 minutes, stirring after every minute. Spread on cookie sheet, cool 10 minutes. Break into pieces. | 19 | Cranberry Nut Bread

21: Banana Muffins/Banana Bread 1/2 c butter 1 c sugar 1 c mashed bananas (2 to 3 bananas) Cream butter & sugar, add bananas & vanilla. Add dry ingredients & stir just until blended. Grease or line muffin pan. Fill cups 2/3 full. Bake at 375 for 15-20 minutes. Makes 12 muffins. Loaf baking times: 9x5: 60-75 min., 8x4: 50-60 min., (2) 7.5x3.5: 40-45 min., (6) 4.5x2.5 - 30-35 min. | 1 tsp vanilla 1 1/2 c flour 1 tsp baking soda | Pecan Pie 1/2 c butter 1 c sugar 1 c chopped pecans Melt butter. Add remaining ingredients. Pour into unbaked pie shell, bake 30 minutes at 350. | 2 eggs 3 T vinegar 1 tsp vanilla | Peanut Butter Fudge 3 c sugar 3/4 c butter 2/3 c evaporated milk (~1/2 can) 1 pkg Reese's peanut butter chips 1 jar marshmallow creme 1 tsp vanilla Combine sugar, butter & milk in heavy saucepan. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat or until mixture reaches 234 degrees. Remove from heat, stir in peanut butter chips until melted. Stir in marshmallow creme & vanilla & mix until well blended. Pour into buttered 13x9 pan, cool & cut into squares. Makes 3 pounds. Tip: fudge is easier to cut before totally cooled. | 20

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  • By: Jaime K.
  • Joined: about 5 years ago
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  • Title: Family Recipes
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  • Started: about 5 years ago
  • Updated: about 4 years ago

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