Saturday, December 25, 2010

Paula Dean's Cheese Fudge (Pennie makes)


  • 1/2 pound Velveeta cheese, sliced
  • 1 cup butter
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped nuts, pecans, walnuts
  • 2 (16-ounce) boxes confectioners' sugar
  • 1/2 cup cocoa powder


Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.

Swedish Potatoes

9 large potatoes
1 cup sour cream
4 oz cream cheese (room temp)
2 tsp onion salt
1 tsp salt
pinch of white pepper
2 tbsp butter
1 cup soft bread crumbs
2 tbsp melted butter

cook peeled potatoes in slated water until tender. Drain and mash until smooth.
add sour cream, cream cheese, onion salt salt and pepper and 1 tbsp of butter. Beat until light and fluffy.
Cool Slightly
Place in greased casserole.
Combine bread crumbs and melted butter.
Sprinkle over casserole.

Bake at 350 degrees for 30 min.

to teheat microwave for 10 min 
serves 12

Sunday, December 19, 2010

Chocolate Snowballs

Make a day ahead or make dough in morning and bake in evening.

3/4 cup softened butter
3/4 cup packed brown sugar
1 egg
1/4 cup milk
1 tsp vanilla extract
2 cups all purpose flour
1/2 cup baking cocoa
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
icing sugar

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk and vanillia; mix well. Combine the flour, cocoa, baking powder, salt, and baking soda; gradually add to creamed mixture.
Cover and refridgerate.

Preheat Oven to 350
(let batter warm up just a bit it's easier to handle but you still want it cold because of the chocolate)

Shape into 1 inch balls (they will rise a bit) place 2 inches apart on ungreased baking sheets. Bake for 7-8 minutes or until tops are cracked.
remove to wire racks and cool completely
Roll in icing sugar

Yield: 4 dozen

Sunday, December 12, 2010

TiePlates or Pizzelle

1st you need a pizzelle or Tie Plate Iron to make theseHeat well (light on machine should go off) - gently oil or spray with pam

Tip: if you don't like to eat liquorice you will not like the smell of these while they are cooking or the taste. P.S. if you eat to many the same outcome happens too.

1 dozen eggs
2 cups sugar
2 cups oil (canola is good)
2 tbsp. spirit of anise (bought at drug stores)
Flour a cup at a time (about 3-4 cups)

use a large mixing bowl and beater. beat all 12 eggs, sugar, oil, and anise together well. Then you are going to add a cup of sugar at a time. The batter should be a littlw thicker then a pancake batter. Drop onto the hot iron using a tablespoon measurer (its the best thing)

Remove after they get golden or light brown (like waffles) becarful they go dark fast!! and place on brown paper bag or brown paper and let cool.

Keep in a dry cool place ( I usually keep in a box lined with wax paper or saran wrap about 20 and tie with ribbon as a gift.) Becarful they are fragile when they are cold.

Serves 11 dozen per batch.

Weight Watcher 2 Point Ideas

  • 1 hard boiled egg
  • 1 tbsp peanut butter
  • 2 cups cubed watermelon
  • 1/2 cup of juice
  • 6 saltine crackers
  • 1 cheese string
  • 6 vinta crackers (square ones)
  • 1 bag of nativa (shoppers) baby choc cookies
  • 1 package of Pringles stix any flavour
  • 4 twizzlers
  • Kashi Granola Bars
  • 1 bag of Thinsations chocolate covered Pretzels