December 22, 2013

Barbie's Chicken Noodle soup

1 chicken fryer
1 bunch carrots
1 head of celery
1 Chicken bouillon cube
Bag of Egg Noodles
Sea salt
White & Black pepper

Place Chicken fryer in large pot and fill 3/4 with water.  Bring to boil.
While cooking slice celery & carrots and add to boiling water with chicken.
Reduce head to medium and cook until veggies are tender.
Pull chicken out of water and broth and and egg noodles to water to cook.
Add chicken bouillon cube, salt & pepper to taste
Pull chicken off bone, shred and add back to broth.
Pour into containers add water for extra broth.

Receipe by Barbie Hayes

December 21, 2013

Libby's pumpkin pie

1 cup sugar
1 tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. salt
4 eggs
1 29-oz. can pumpkin
2 12-oz. cans evaporated milk

Preheat oven to 425°. Mix sugar, cinnamon, ginger, cloves, and salt together in a small bowl. Whisk eggs together in a large bowl, then add pumpkin and the sugar–spice mixture, stirring until mixed well. Gradually stir in the evaporated milk.

Divide filling evenly between the pie shells. Put pies into the oven and bake for 15 minutes. Reduce oven temperature to 350° and bake until filling is just set in center of each pie when pies are jiggled slightly, 45–60 minutes. Let pies cool for at least 2 hours before serving.

December 15, 2013

Fantasy fudge

cups  sugar
cup  butter or margarine
small  can (5 oz.) evaporated milk(about 2/3 cup) 
1         16 oz package semi sweet chocolate chips
jar  (7 oz.) JET-PUFFED Marshmallow Creme
cup  chopped PLANTERS Walnuts (opt.)
tsp.  vanilla

make it

LINE 13x9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

kraft kitchens tips

A serving of this sweet treat is 2 squares. You'll find that a small portion goes a long way on chocolate flavor.
To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; continue as directed.

December 8, 2013

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.