Amber's Rocky Road Fudge

• 3 cups semi-sweet chocolate chips
• 1 14-ounce can of sweetened condensed milk
• 1 1/2 teaspoons vanilla
• half bag mini marshmallows
• nuts; optional (i use almonds)

1. in sauce pan, over low heat, melt chocolate chips with condensed milk.
2. remove from heat and add vanilla and marshmallows and nuts (optional)
   
3. stir just until blended.
4. spread evenly on waxed paper lined 8x8 or 9x9 inch square pan.
   
5. chill 2 hours or until firm.
6. turn fudge onto cutting board; peel off paper and cut into squares
7. store in fridge; covered

Notes:
you can also put liquid fudge onto a wax lined cookie sheet if you want thinner pieces of fudge.
makes about 2 1/2 pounds.

Cheesy Chicken Cordon Bleu

• 1 egg
• 1/4 cup milk
• 1 pound skinless, boneless chicken breast
• 1 cup breadcrumbs
• 1 tablespoon oil
• 4 ounces swiss cheese
• 4 ounces ham; cubed
• 1/2 can cream of chicken soup
• 1/2 cup milk

1. mix eggs and milk
2. dip chicken chunks in egg/milk mixture, then breadcrumbs; coat well
3. brown in oil until golden brown
4. place chicken chunks in baking dish, add ham and cheese.
5. mix soup with milk; mix well and pour all over meat and cheese mixture.
6. bake at 350degrees for 30min or until tender and bubbly.

makes 4 servings

Henninger Holiday Wassel

• 2 cups sugar
• 2 quarts water
• 4 cinnamon sticks
• 12 cloves; whole
• 12 allspice; whole
• 1/2 teaspoon ginger; powdered

1. add to stockpot and boil for 10min

then add:

• 2 quarts apple cider
• 4 cups orange juice
• 2 cups lemon juice
• 1 1/2 cups pineapple juice

2. strain spices out and heat to taste.

Beef Stir-Fry

• 1 pound round steak
• 1 1/2 tablespoons soy sauce
• 1/8 teaspoon garlic powder
• 2 1/2 tablespoons water
• 1 cup oil
• 1 1/4 cup carrots; sliced
• 1/3 large onion; sliced
• 1 1/2 cup broccoli; sliced

1. cut beef into thin strips
2. mix soy sauce, garlic powder and water in bowl; add beef.
3. allow beef to remain in marinade for at least 4hrs
4. after letting sit, drain liquid and save
5. heat oil in large skillet; stir fry beef until brown
6. add veggies; stir fry 4-5min
7. add enough water to make marinade mixture equal 1 cup of liquid; add to stir fry mix in skillet
8. cover and let steam for 5-10min until crisp and tender.
   
9. serve over rice.
   

Kellie's Taco Salad

• 6 cups chopped lettuce
• 1 cup drained kidney beans
• 1/2 cup cheese
• 1/2 cup french dressing
• 1 pound ground beef
• 4oz tortilla chips
• taco seasoning(optional)
  

1. brown ground beef and add taco seasoning (if desired) as per directions.
2. In big bowl, add lettuce, kidney beans, beef, dressing, and cheese and mix together.
3. when ready to serve, lightly crush up chips and toss in.
   

1 Potato, 2 Potato, 3 Potato Soup

• 3 medium potatoes, peeled, cubed, and cooked
• 1 1/2 cups chicken broth
• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 teaspoon dill weed
• 1/8 teaspoon salt
• dash of pepper
• 1 cup milk or light cream

1. In medium sauce pan melt butter.
   
2. Stir in flour and seasonings.
   
3. Add milk all at once. cook and stir till slightly thickened and bubbly.
   
4. stir in potatoes and broth.
   
5. cook and stir till heated through.
   
6. stir in more milk if needed to desired consistancy. season to taste.

makes 3-4 servings

Mom's Holiday Pie Crust Cookies

2 tablespoons granulated sugar
1/2 cup shortening
1 egg
1/4 cup milk
2 cups flour
1/2 teaspoon salt
Preserves

Combine all ingredients, except preserves, then roll out very thin.
Cut into squares then put preserves in middle then fold two opposite corners over.
Bake at 350 for 10 minutes. Sprinkle with powdered sugar (optional).

Best Dinner Rolls

• 3 cups all purpose unbleached flour (up to 2
  tablespoon more)
• 1/4 cup sugar
• 1/2 tsp salt
• 1 package dry yeast
  
• 1/4 cup milk
• 3/4 cup tap water
• 2 tbsp butter
• 1 egg
• Olive oil

Directions:
1. In an electric mixture combine 2 cups flour, sugar, salt, dry yeast and powdered milk.
2. If your mixer comes with a dough hook, use it! If your mixer doesn't, don't worry! Use
your mixer, just be prepared for a little extra kneading ;)
3. Dissolve butter in warm water (not hot!). Water should be about 120(F). If you have a
kitchen thermometer, use it!
4. Add egg.
5. With mixer running, slowly add warm water with dissolved butter to dry mixture.
6. Begin adding remaining 1 cup flour. You may not need to add ALL the flour - so add
gradually. For best results, the dough should be sticky.
7. Knead dough on floured board and form into a ball. Knead about 2-3 minutes if you
used a dough hook; knead 6-8 minutes if not.
8. Place dough ball top down in a bowl you've drizzled with extra virgin olive oil and flip
ball over.
9. Cover first with plastic, then with a towel.
10. Allow to rise until doubled in size. This will take about 1 1/2 hours.
11. Punch dough down.
12. Knead, reshape into ball, cover and allow to rise again until doubled in size. This will
occur more quickly, about 45 minutes.
13. Punch dough down, knead and reshape into a ball.
14. Oil a pie plate or round cake pan. Form rolls a little smaller than golf balls. Cover
with plastic wrap and towel.
15. Allow the rolls to rise another 30-45 minutes and bake in a preheated 375 (F) oven for
15-20 minutes. Brush tops with melted butter if desired.