Crock Pot Peanut Butter Fudge!

I found this recipe in The Advocate this week... and of course I had to try it .... it is the recipe of Ramon Biggio.... this sounded too easy... but guess what???? It is amazingly simple and FAST!

So with all that said....

PEANUT BUTTER FUDGE

1 (18 oz) jar of CRUNCHY Peanut Butter
12 oz of semi sweet chocolate chips
1 (14 oz) can of sweetened condensed milk
1/2 tsp vanilla extract

1. Spoon out peanut butter into slow cooker and add in chocolate chips
2. Cook on HIGH for 10 - 15 minutes or until melted....STIR
3. Pour in condensed milk and vanilla. STIR and continue cooking on HIGH for 10 minutes
4. Pour into a 9X9 inch dish lined with wax paper. Refrigerate until firm and cut into squares

Asian Chicken Noodle Soup

I needed something new for the shop and found this recipe online... of course I had to turn it into mine.... so here is my version of

Asian Chicken Noodle Soup

creates 8 one cup servings (yeah like anyone just does 1 cup of anything!)

1 T of veggie oil (Sesame Oil if you have it!)
1 T of minced garlic
1 T of bottled grated ginger (found it in an Asian market $2.99)
2 Stalks of Lemongrass, peeled (found it in an Asian market $1.00)
1 Large carrot peeled and cut into matchstick pieces (thin)
1 Rachel Ray Chicken Stock (32 oz)
2 Cups of Water
1 bag of Tyson Fajita Chicken Strips (frozen section at Wal-mart)
1 pkg of uncooked Rice sticks (mai fun)
1/4 C chopped fresh cilantro
1 T lime juice
1/2 Salt
2 Green Onions thinly sliced
1 Red Chili pepper finely chopped

Directions:
take the lemongrass and peel it down to the core... then cut the ends off and cut pieces about 5 inches long - stem part! this is the part you will use

Heat oil in pan add garlic, ginger, lemongrass - saute for 3 minutes
Add stock and water and carrot sticks bringing it to a boil.

Add your chicken (you may want to chop it up a bit)
Cook this for 5 - 10 minutes on low
While this is cooking.... take the Rice Sticks and soak them in HOT water for 10 minutes.... when the time is up drain the water and rough chop it !(easiest way I ever made rice!)

Remove the Chicken concoction from the stove and add the noodles, the lime, salt, green onions, chopped cilantro and chili pepper.

Let stand covered for 5 minutes...fish out the lemongrass and toss in the trash!

Voila' Soups ON!

Murfreesboro Carpool Sangria

I cant believe you don't have a sangria recipe!

Murfreesboro Carpool Sangria

Ingredients

* 1 lemon
* 1 lime
* 1 orange
* 1 1/2 cups rum
* 1/2 cup white sugar
* 1 (750 milliliter) bottle dry red wine
* 1 cup orange juice

Directions

1. Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
2. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.


Buy CHEAP red wine.
Good rum.

Justin's Corn and Crab Bisque

2 Cans of Sweet Corn
1 Can of Creamed Corn
1 Half and Half
1 Frozen Container of Crab (or Shrimp)
2 Cans of Cream of Celery Soup
2 Caps of Crab Boil
1 large Onion Minced
3 Ribs of Celery Finely Chopped
1 Small Bell Pepper
5 Tbls Butter
Tony's Cajun Seasonings to taste
-----
Saute' veggies in butter until wilted. Pour this into a large heavy pot.
Add remaining ingredients and adjust for taste... add your half and half
to the desired consistency... Justin says it actually taste even better the
second day!

Thank you Justin!

Fudgy chocolate brownies

Holly I can't wait to try these!   
Can you believe brownies can be blood sugar-friendly?  
Amazing but true! Moist, blissful bites are made 
healthier with unsweetened, antioxidant-rich cocoa  
powder and omega-3-enriched eggs. It's a well-earned 
reward for your goal to conquer diabetes.    

Serves: 32; Serving = 1 brownie
Prep: 15 min Cook: 30 min Stand: 15 min   Total: 1 hour    

Ingredients: 

1 c butter, softened 
1 1/2 c granulated sugar 
4 large omega-3-enriched eggs
2 tsp vanilla extract 
1 c unsweetened cocoa powder
1 c flour 3/4 tsp baking powder 
1/2 tsp salt 1 c walnuts, chopped     


+++++++

Frosting:
1 c confectioners' sugar 
1/3 c unsweetened cocoa powder 
1/2 Tbsp butter, softened 
2 Tbsp low-fat milk    

++++++
Directions: 

1. Preheat the oven to 350 degrees F. Coat a
    13" x 9" foil-lined baking pan with cooking spray.  

2. Cream the butter and granulated sugar in the   
  bowl of an electric mixer on medium speed until   
  light and fluffy. Beat in the eggs one at a time.   
  Add the vanilla extract and beat until combined.  

3. Sift the cocoa powder, flour, baking powder, and   
  salt in a large bowl. Add to the butter mixture   
  and beat until smooth. Fold in the walnuts.  

4. Spread the batter in the prepared pan and place    
 it on the middle rack of the oven. Bake for 25   
 to 30 minutes, or until a knife inserted near   
 the center comes out clean. Transfer the pan to  
 a rack to cool from hot to slightly warm.   

5. Beat the frosting ingredients in the bowl of an   
 electric mixer until smooth. Spread over the   
 slightly warm brownies. Cut into 32 squares once   
 the frosting is set.     

Nutritional summary: 

Calories: 164 
Carbohydrates (g):19
Calcium(mg): 22 
Fiber(g): 1 
Omega-3 (g): 0.36 
Vitamin D (IU): 0


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Apple & cinnamon sundaes

I found this on a neat site www.iga.net

Serves: 4

Preparation time: 10 mins Ingredients 3 apples, chopped 2 tablespoons lemon juice 1/3 cup raisins 8 ginger biscuits, crushed 1/3 cup chopped walnuts, toasted 2 cups low-fat thick vanilla yogurt 1/4 teaspoon ground cinnamon Sliced apple, to decorate :)

Maple raisin yogurt with toasted walnuts

Turn your standard yogurt snack into rich,
flavorful dessert. Naturally sweet maple
syrup transforms this dish from ho-hum to
must-have without sending your blood sugar soaring.

Serves: 1; Serving = 1 bowl
Prep: 10 min
Total: 10 min


Ingredients:
2 tsp finely chopped walnuts
1/3 c fat-free plain yogurt
1 1/2 Tbsp nonfat dry milk
1 tsp maple syrup
1 tsp finely chopped raisins





Directions:
1. Place the walnuts in a small skillet.
 Toast over medium-high heat, tossing often,
  until crisp and fragrant, about 1 to 2
  minutes. Transfer to a dish and set aside.

2. In a bowl, combine the yogurt and dry milk.
  Stir to mix well. Drizzle with the syrup.
  Sprinkle on the walnuts and raisins.

3. Serve immediately.


Nutritional summary:
Calories: 114
Carbohydrates (g): 17
Calcium (mg): 196
Fiber (g): 0
Omega-3 (g): 0.04
Vitamin D (IU): 27




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