Easy Fudge

1 1/2 cups sugar
2/3 cup evaporated milk
2 T. butter
1/4 tsp. salt
2 cups mini marshmallows
1 1/2 cups chocolate chips
1/2 c. chopped nuts (optional)
1 tsp. vanilla

Line 8 inch square pan with foil. Combine sugar, evaporated milk, butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for one minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil. Cut into 48 pieces.

Chocolate Decadence with Sweetened Cream

2 cups semi-sweet chocolate chips, divided
3/4 cup butter or margarine, softened
3/4 cup sugar
2 large eggs
1 cup flour
1/4 cup milk
sweetened cream

Preheat oven to 350. Line 9-inch-round baking pan with foil. Lightly grease. Microwave 1 cup choc. chips in medium, uncovered, microwave-safe bowl on high power for one minute. Stir. Microwave at 10 to 15 second intervals, stirring until smooth. Cool to room temperature.

Beat butter and sugar in large mixer bowl until creamy. Add eggs; beat on high speed for 2-3 minutes. Beat in melted chocolate. Gradually beat in flour alternatley with milk. Stir in remaining morsels. Spoon into prepared baking pan. Bake for 40-45 minutes or until toothpick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift cake from pan, remove foil. Top with cream.

Margaret's Jello Salad

Drain the juice from 1 large can of pears (I use bottled pears in the quart jar). Boil the juice and add 1 large jello until dissolved. Cut up one 8 oz cream cheese into chunks and put in the blender. Pour the hot liquid over the cream cheese and blend really well. Add the pears and blend really well again. Let gel until almost set. Add 1/2 pint whipped whipping cream and blend well. Let set.

You can use any flavor of jello you like but the lime is really good and so is the peach.

Priscilla's Beef Enchiladas

I can't say enough about these enchiladas.  They are better than any restaurant I've ever eaten in.  The BEST!!!!

Beef for the enchiladas:
5 lbs. beef roast or combination of beef and pork roasts
3 T. vegetable shortening
3 onions, chopped
1 (4 oz.) can chopped green chilies
2 (7 oz) cans green chili salsa
1/4 tsp. garlic powder
4 T. flour
4 tsp. salt
1 tsp. cumin
Juices from beef roasts

Slow cook your roast in a crock pot for about eight hours on low.  I usually just do this over night, and I put a little water in the crock pot. Drain meat, reserving juices. Cool meat, then remove bones, shred meat, and set aside. Melt shortening (I use oil)  in a large skillet. Add onions and green chilies. Saute one minute. Add green chili salsa, garlic powder, flour, salt, and cumin. Cook one minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook five minutes until thick. Cool. Put about three cups mix into freezer bags and freeze for later. Makes about nine cups of Mexican Meat Mix.

Enchiladas
1 (10 oz) can enchilada sauce
1 (16 oz) can whole tomatoes, undrained and finely chopped
Vegetable oil for frying
12 corn tortillas
3 cups of Mexican Meat mix
1 1/2 c. grated cheddar cheese
1 1/2 c. sour cream

Combine enchilada sauce and chopped tomatoes in a medium saucepan. Cook over medium heat until mixture boils. Reduce heat and simmer. Heat oil over medium-high heat in a small skillet. Dip one tortilla at a time in hot oil for several seconds, then dip in hot enchilada sauce mixture. Set aside. Place about 1/4 c. Mexican meat mix on each tortilla and sprinkle with 2 T grated cheddar cheese. Roll up and place close together in a shallow casserole dish, seam-side down. Pour remaining sauce over enchiladas. Sprinkle with additional grated cheese. Bake about 15 minutes, until bubbly. Spoon sour cream over enchiladas and serve hot. Makes about six servings.

Stephanie's Choco Nut Delights

Cream Together:
1/2 c. butter
1/2 c. brown sugar
1/4 c. sugar

Add:
1 egg
1 tsp. vanilla
Blend in and mix well:
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

Spread in a 9x13 pan sprayed with PAM. Bake 350 degrees for 15-18 minutes until light golden brown. Sprinkle immediately with 1 c. chocolate chips. Let stand 2 min, then spread to cover. While baking, combine in saucepan over low heat until mixture is smooth:
1 c. chocolate chips
1/3 c. maple syrup
2 T. butter
1 tsp. vanilla
1/4 tsp. salt
Stir in 2 cups chopped pecans and spread evenly over melted chips in pan. Bake 8 min. Cool completely before cutting into bars.

Rice Pilaf

2 T butter
1 c. uncooked rice
1/4 c. minced onion
1/3 c. minced celery
3 c. hot chicken broth

Saute onions and celery with rice. Add chicken broth. Cover and simmer until rice is done. You can add parsley and slivered almonds if you like.

Caramel Apple Porkchops

1 1/2 lbs. boneless pork chops

3-4 granny smith apples, peeled, sliced and cored

3 T. packed brown sugar

1 tsp. cinnamon

1/2 tsp. salt

I get the nice thick pork chops from Costco and freeze half the package for the next time. Place chops in crock-pot, cover with apples. Combine brown sugar, cinnamon and salt in small bowl; sprinkle over apples. Cover; cook on low for 6-8 hours.

I serve the chops on one serving platter and the apples in a bowl for everyone to use as many apples as they like. The apples produce a lot of moisture so don't be surprised by the amount of liquid. My family likes this mashed potatoes.