Fruit Dip or Hot Fudge

HOT FUDGE, OR ICING FOR A CAKE, OR SAUCE FOR FRUIT

Cheri Bowen

8 oz. chopped chocolate (we love Symphony bars)
1 - 2 C. heavy cream
1 T. Karo syrup

Boil cream and Karo syrup together for 5 minutes or until it boils down. The cream will boil up to almost triple the amount of cream you use. I boil until the cream has boiled back down to normal size again. It’s longer than five minutes. Pour hot cream into chopped chocolate and stir. Use, when warm, as a hot fudge topping. Also delicious as a dip for strawberries etc. Chill to thicken and use as an icing for cakes. This tastes wonderful on homemade Boston cream pie. Make double or as much as you want for whatever you’re serving.

The photo below is of the beautiful arrangement of strawberries Cheri brought to the brunch.

BURNT ALMOND FUDGE ICE CREAM

BURNT ALMOND FUDGE ICE CREAM

Cheri Bowen

6 eggs

3 C. sugar

2 qt. cream

2 cans evaporated milk

½ teas. Salt

2 T. vanilla

3 sq. (1 oz. each unsweetened chocolate) and 1 Large Symphony Choc. Bar

1 Instant choc. pudding

1 (5 oz.) pkg. slivered almonds

Milk

1 bottle Crackle ice cream topping (the kind that goes hard and crunchy when placed on cold ice cream)

Beat eggs, add sugar and continue to beat until lemon yellow or foamy. Add melted chocolate and pudding; mix well. Mix in vanilla and salt. Add in evaporated milk, cream, and milk. Chop almonds and roast in 400 degree oven until toasted. Add cooled almonds to ice cream mixture. Pour into freezer and add enough milk to bring to full line. Freeze as usual. The Crackle topping needs to be poured into the ice cream just before it is done and the ice cream maker stops. This will give the ice cream a chocolate chip.

Egg Scramble Casserole

Egg Scramble Casserole

~Holli Barbera

2 T butter, melted

2 T flour

2 C milk

1/2 t salt (I omit this- the sausage, butter and onions are salty enough)

1/8 t pepper (I am more liberal with this)

1 C shredded cheddar cheese (I use sharp)

Combine the butter and flour, blending until smooth. Cook over low heat until bubbly. Gradually stir in milk, cook until smooth and thickened, stirring constantly. Add salt, pepper and cheese; heat until cheese melts, stirring constantly. Set aside.

1/2 pound sausage, crumbled

1/4 c onion, chopped (I use one whole onion, I’m a big onion fan.)

1 dozen eggs, beaten

1 can (4 oz) mushrooms, drained

1 can (3 oz) French fried onion rings, crumbled

Sauté sausage and onion until sausage is cooked (and crumbled) and onion is tender. Add eggs, cook until set, stirring occasionally to scramble. Fold in mushrooms and cheese sauce. Spoon egg mixture into a lightly greased 12x7x2 inch baking dish, top with crumbled onion rings. Bake for 30 minutes at 350 degrees Fahrenheit. Makes 8 servings.

Creme Brulee French Toast

Crème Brulee French Toast
Kristen Clayton

½ c. unsalted butter
1c. packed brown sugar
2 tbsp. corn syrup (I used agave nectar)
Bread, sliced, to cover butter mixture (entire bottom of pan)
5 large eggs
1 ½ c. half-and-half (coconut milk is good too!)
1 tsp. vanilla
¼ tsp. salt

In a saucepan, melt butter, brown sugar, and corn syrup. Spread in a 9 x 13-inch glass baking dish. Arrange bread so it covers the entire bottom of the pan. Mix remaining ingredients and pour over bread. Let it sit overnight in fridge. Bake at 350 for 35 minutes.

BLACK FOREST TRIFLE

Black Forest Trifle

Lucy Bray

(serves 8+)

1 Chocolate cake

1 can of cherry pie filling

2 packages of chocolate pudding

(made with 3 cups of milk)

2 cups of heavy whipping cream

1 tsp of vanilla

1 tbsp of sugar

Make the cake, let it cool,

Make the pudding, (3 cups of milk)

Add the sugar and vanilla to the cream and whip,

Layer Cake, Cherries, Pudding and Cream (3 times)

Put in the refrigerator for a few hours

(over night is even better)

And enjoy!!

Trading the cherries for crushed up Oreo’s is another very yummy option!!

MILLIONAIRE'S SHORTBREAD

Millionaire’s Shortbread

Clare DeVroom

(makes 20 squares)

(shortbread)

2 cups of flour

1 ½ sticks of butter

½ cup of sugar

(Caramel)

3 cans of condensed milk

1 ½ sticks of butter

1 cup of sugar

(To finish)

1 ½ cups Chocolate chips

Combine the flour and butter until it resembles fine bread crumbs,

Add the sugar and mix into dough,

Press the dough into a greased 9 x 13 tin,

Bake at 350 degrees,

For 20 minutes or until pale golden,

Leave to cool

(For the caramel)

Put the condensed milk, butter and sugar in a saucepan, heat gently until the sugar dissolves, bring to the boil, reduce heat and simmer very gently for about 5 minutes until the mixture is thickened and pale golden in color,

Pour over the shortbread and leave to set for 2-3 hours

Melt the chocolate and pour it over the caramel

Leave to set, and then cut into squares

Enjoy!!

SIMPLE CHICKEN CHILI

Simple Chicken Chili
Windy Reay

2-3 Boneless Skinless Chicken Breasts
1 can Chicken Broth
2-3 Potatoes
2 cans Cream of Mushroom Soup
2 4 oz. cans Diced Green Chiles
Salt and Pepper
Frozen Corn
Cheddar Cheese
Sour Cream
Green Onions

Cook chicken breasts in broth. At the same time boil bite size chunks of potatoes in salted water until fork tender. Drain potatoes and add to chicken. Add mushroom soup and green chiles. Add small amount of water if it appears to be too thick. Add desired amount of frozen corn. Heat through. Salt and Pepper to taste. Garnish with cheese, green onions, and sour cream.