Easy Peanut butter Fudge

 Grease an 8x8-inch baking pan.

1) In a medium saucepan, bring sugar and milk to a boil. Allow to boil for about 2½ minutes, stirring regularly, and then remove from heat.

2) Add the peanut butter and vanilla and stir until smooth.
Pour the mixture into the pan and allow to cool until set. Slice into 1-inch squares.


 2 cups granulated white sugar
 ½ cup milk
 1 cup peanut butter (smooth or chunky if you want nuts in your fudge)
 1 tsp vanilla extract

Pumpkin & Eggnogg Buttons

Ingredients

• 4 oz cream cheese, softened
• 4½ cups powdered sugar
• ½ teaspoon eggnog or your choice of flavor extract
• several drops of food coloring 
• 1 cup heavy whipping cream
• 10 oz semi-sweet chocolate chips
• Serves: 6 dozen

Instructions

1. Combine cream cheese and one cup of powdered sugar in a large bowl and use a stand mixer or hand mixer to combine.
2. Add the extract and gel food color and mix until combined.
3. Gradually add the rest of the powdered sugar and mix until combined, scraping down the sides of the bowl as needed. Use your hands to combine the ingredients if your mixer is not up to the task.
4. Line a large baking sheet with parchment paper.
5. Scoop out a one teaspoon of the dough and form into a ball using the palm of your hands. Place it on the prepared baking sheet. Repeat with the rest of the dough."if hands get sticky add some powdered sugar to hands keeps from dough sticking to your hands"
6. Use the end of a wooden spoon or a small measuring spoon to create indentions in each bowl. Dust the measuring spoon with powdered sugar if it sticks at all.
7. Chill the dough until firm, about 1 hour.
8. Place chocolate chips in a heat-proof bowl or large measuring cup.
9. Bring heaving whipping cream just to a simmer and then pour over the top of the chocolate chips. Stir once or twice and then let sit for 2 minutes.
10. Continue stirring until the chocolate is fully melted and incorporated.
11. Transfer the ganache to a ziploc bag and let it set for 30 minutes or so until it has thickened up - think yogurt consistency. You can speed up this process by placing it in the refrigerator but keep an eye on it or it will get very firm.
12. Cut the corner off of the bag and pipe the ganache into the center of each mint.
13. Chill for about an hour, or until the ganache has set up.
14. Store in refrigerator.

Cheese taco tattertot casserole...

1bag of tattertot
2 pakagesTaco seasoning
2 lbs of beef
1 cup salsa
3 cups nacho cheese or 1/2 stick of Velveeta.
1 casserole dish
Instructions :
Cook beef till brown strain oil, add package of seasoning and mix seasoning
Once done lit sit in pan why you line bottom of casserole dish with bag of tater tots put even out the cooked beef on top of tots once done take the cup of salsa and Velveeta or nacho cheese cook theme together till warm and melted down then spread evenly over cooked meat.

Bake at 42

5° For 20 -30 min serve and enjoy..

"DIY" Shake Your Own IceCream

2 Ziploc Bags in the first bag put..
1 Cup Half&Half
3 TBS Sugar
1 Pinch of Salt
1/2 Cup Choclate Chip
Second Ziploc Bag put
2 Cups Ice
1/2 Cup Kosher Salt or Rock Salt

Directions:
Place first bag in the the ziplock bag with ice and Shake until Frozen then add Flavoring or Choclate Chips and stir in chips and flavoring.

Choclate Chip Cookie Lava Cake

• 
• 
  
• For the cookie dough:
• ½ cup (115 g) unsalted butter, softened
• 2 tbsp granulated sugar
• ¾ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• ¾ tsp baking soda

• ½ tsp salt
• ¼ tsp instant espresso powder (optional)
• 1 ¾ cup all-purpose flour
• 100 g (just under 4 oz) chocolate, chopped/chocolate chips
• For the molten chocolate:
• 100 g (just under 4 oz) chocolate (dark chocolate is preferable), chopped/chocolate chips
• 1/3 cup (80 mL) heavy cream

1. To prepare the chocolate interior, bring the heavy cream to a boil in a saucepan or in the microwave (30 seconds to 1 minute- check after 30 seconds).
2. Pour the hot cream over the chopped chocolate and let it sit for 30 seconds. Then, stir till smooth.
3. Place the ganache into the refrigerator for a minimum of 2 hours or until firm and malleable (or in the freezer for 30 minutes-1 hour).
4. In the meantime, prepare the cookie dough by creaming together the butter and sugars.
5. Add in the egg, and continue to beat.
6. Add the baking soda, salt, vanilla and instant espresso (you could also add the espresso at the end like we did in the video). The espresso is barely noticeable, but it cuts through the sweet, vanilla scent of the cookie dough and does a fine job of bringing out that rich, chocolatey taste. You could bump it up to ½ tsp if you wish.
7. Gradually tumble in the flour, making sure to scrape the bottom of the bowl to make sure everything is combined.
8. Fold in the chocolate chips and chill the dough for 30 minutes. This step isn’t completely necessary, but it makes the dough far easier to work with once it’s time to assemble. You could do the chocolate mixture and dough the night before you plan to serve the dish.
9. To finish the lava cakes, preheat the oven to 350 F (180 C), butter 8 ramekins (or 8 cups in a muffin tray) and dust with flour or sugar to prevent sticking.
10. Divide the chocolate ganache mixture into 8 portions and keep them ready on a parchment-lined tray.
11. Scoop ¼ cup sized mounds of the cookie dough (using a ¼ cup measure or an ice cream scoop) and divide into two parts.
12. Flatten one of the parts with your fingertips and place one of the ganache balls on top. Cover with the other cookie dough part and roll into a ball, making sure the ganache is completely covered in cookie dough. This is why it is important to make sure the ganache is chilled thoroughly so that none of it seeps through the dough.
13. You should end up with 8 cricket-ball sized rounds. Place each round into a ramekin/muffin cup.
14. Bake for 15-17 minutes or until the tops are golden but the lava cakes are still soft to touch and very slightly jiggly in the centre.
15. Serve with berries (preferably raspberries or blackberries) and/or ice cream.
16. If you want to remove the cakes from the ramekin/muffin tray (which is slightly more difficult), cool the lava cakes completely, then run a knife around the edges and flip over. If the bottom of the cake sticks to the pan, leaving a hole, fear not- scoop the remnants back into the lava cake and flip the lava cake pretty side up. No one will know. Heat in the microwave for 15 -20 seconds.

Taco Pie

Directions:
1. Heat oven to 375°F. Unroll dough; separate into 8 triangles.
2. Place in greased 10-inch pie plate; press over bottom and up sides to form crust.
3. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
4. Stir in salsa and taco seasoning mix; simmer 5 minutes.
5. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
6. Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted.
7. Served topped with sour cream and tomato if desired.
8. Enjoy!

Want to see how its done go to this website and follow along --->
 http://getinmybelly.com/taco-pie/

Oriental Ramen Broccoli Cole Slaw

2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar

Directions:
1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4. Toss before serving.

Notes: Best if cold but is also yumtastic warm. ..Also is a great food sorce for cleaning out the bowls if your haveing issues Going Number Two...