Hot Fudge Sauce

3oz semi-sweet chocolate* (3 squares of baking chocolate, or about 1/2 C chocolate chips)1 Can Sweetened Condensed Milk1/4 C butter (that's a half of a stick folks. Admit it, at least one of you didn't know that)
In a small saucepan, heat the butter and condensed milk over medium-low until the butter melts and the milk is warm. Add the chocolate and stir until the chocolate is completely melted and smooth. Remove from heat. Serve as desired. Store leftovers in an airtight container for 1-2 weeks.
*I wouldn't use milk chocolate for this, it's way too sweet, however both dark and bittersweet are awesome
got this recipe from LDS Living magazine Our Best Bites

Roasted Garlic-Rosemary Potatoes

2 1/2 Tbsp. extra-virgin olive oil

About 5 cloves of garlic, minced or pressed

2 1/2 Tbsp. chopped fresh Rosemary (be sure and strip the needles from the stem before chopping them)

2 1/2 Tbsp. coarse-grain or Dijon mustard

Coarsely-ground black pepper

1 1/2 lb. fingerling (or other very small potatoes), washed; try and pick the potatoes that are as bite-sized as possible

Kosher salt

Bring a large pot of salted water to a boil.  While the water is heating, combine olive oil, minced garlic, rosemary, mustard, and some black pepper.  Set aside.  Preheat oven to 425 degrees F. When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork.  Drain, return the potatoes to the pan, and then toss with the mustard mixture.

Spread the potatoes out evenly and sprinkle with Kosher salt.  Bake for 10-15 minutes or until the skins begin to brown and sizzle.  For fancy presentation, place the roasted potatoes on a platter, scrape those delicious bits off the foil sprinkle them over the potatoes, and then garnish with a few sprigs of rosemary.

Note: You can do most of the work ahead of time and then refrigerate the potatoes until you're ready to finish them off or you can do it all at once.  Either way, you're not going to spend more than 30 minutes making these beauties and they're so elegant that you could seriously serve them at the fanciest dinner party.   

Baked Creamy Chicken Taquitos

This tacos made a great apetizer while watching the Super Bowl, they are baked not fried, you can use low carb flour tortillas etc.. you can make this as healthy as you want. They are really tasty especially if you use the creamy tomatillo ranch dressing...
1/3 cup (3oz) cream cheese
1/4 cup green salsa
1 Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic (I use minced)
3 Tbsp chopped cilantro
2 Tbsp chopped green onions
2 cups cooked, shredded chicken
1 cup grated pepper jack cheese
6-inch corn or flour tortillas (fresh)
nonstick cooking spray
2 Tbsp vegetable oil
Kosher salt

Heat oven to 425 degrees F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray. Heat cream cheese in the microwave 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken and pepper jack cheese.

Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled use damper paper towels and increase the microwave time.
Place 2 to 3 tablespoons of the chicken mixture of the chicken mixture on the lower third of each tortilla, and roll it up.
Place seam-side up down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the over and bake 15-20 minutes or until crisp and the ends start to get golden brown.

Cool 5-10 minutes and then serve with sour cream, guacamole, salsa, or pico de gallo.

Make ahead: To make dinnertime a breeze, prepare filling up to 2 days ahead of time and store in the fridge in an airtight container.

I got this recipe from the LDS Living magazine Our Best Bites

Coconut Bread Pudding

Ingredients

• butter for dish
• 1 (16 to 20-inch loaf French bread, cut into 1-inch cubes
• 4 egg yolks
• 2 whole eggs
• 2 (13 1/2-ounce) cans unsweetened coconut milk
• 1 (13 1/2-ounce) can cream of coconut
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• Pinch mace
• 1 1/2 cups sweetened flaked coconut, plus 1/2 cup, toasted for garnish
• Chocolate Velvet Sauce, recipe follows

Directions

Lightly butter the bottom of a 9-inch square flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg, and mace. Stir in 1 cup of the coconut flakes. Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand for 1 hour, covered, in the refrigerator.
Preheat the oven to 325 degrees F.
Sprinkle the top of the pudding with the remaining 1/2 cup coconut flakes. Cover the baking dish with foil, poking a few holes in the top to release the steam. Put the baking dish into a roasting pan on the oven rack. Pour hot water into the roasting pan to come halfway up the sides of the baking dish. Bake until the pudding is firm to the touch, about 1 hour and 15 minutes. Remove the foil and bake for 15 minutes more. Remove the baking dish from the water bath and run it under the broiler, at least 4 inches from the heat, until golden, 1 to 2 minutes. Let the pudding cool completely. Cover tightly with plastic wrap and refrigerate.
Pour the sauce over individual pudding servings, as desired. Top with toasted coconut and serve.

Chocolate Velvet Sauce:

• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup heavy cream

Make the chocolate sauce right before serving the pudding. Put the chocolate chips in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer over low heat; immediately remove it from the heat and pour it over the chocolate chips. Whisk until smooth.

Notes

****I left out the mace and chocolate sauce and it was still awesome...if you love coconut!!!
The chocolate sauce can be reheated in a saucepan over low heat. Add more cream, 1 tablespoon at a time as needed, to return it to the desired consistency.

Waffle Cones

 

Ingredients

• 1/2 cup sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 1 stick butter, melted
• 2/3 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• Pinch salt
• Nonstick cooking spray

Special Equipment:

• Pizzelle iron
• Cone-shaped mold

Directions

In a large bowl, add sugar, vanilla extract and eggs and beat until creamy with a hand held electric beater. Add butter and mix well.
In a medium bowl, add flour cinnamon and salt. Slowly blend into wet ingredients.
Spray pizzelle iron with nonstick cooking spray and allow to warm up. Pour 3/4 tablespoon of batter onto the iron and cook until baked and brown.
While still hot, quickly roll the waffle around a cone-shaped mold, sealing the point. (The cones will harden as they cool; remove from the mold when cool.) Repeat with remaining batter

this is one of Paula Deens recipes I got from a magazine...

Handy Lemon Tips

Stinky cutting board To help freshen up your cutting board (wood or plastic) slice a lemon in half and rub it on the board, cover the whole area well and let the board sit overnight. In the morning rinse your board well… the lemon will help neutralize the odors and also help disinfect it a bit Stinky Refridgerator Take a sponge and place on a small dish. Squeeze a lemon and absorb the juice into the sponge, give the sponge some good squirts and place the dish (and lemony sponge) in the refridgerator overnight. In the morning your refridgerator will smell much better… and guess what… rinse out the sponge and so will it! Air Freshner Make a mixture of an equal amount of lemon juice and water and add to an fine mist spay bottle. It's a green way to freshen up the air in your home Clean your microwave Slice a lemon and place them in a bowl of water, put them in the microwave and heat up for between :30 seconds to a full minute. When you open the microwave, stains should be easier to remove with a damp cloth or sponge and old food odors will also be neutralized Help remove blackheads Slice a lemon and rub over the area where you see the blackheads at night before you go to bed, be extra careful not to get lemon juice in your eyes! If it's easier, rub your finger on the lemon and then on your face. Let dray and sleep overnight… in the morning rinse well with water. Repeat every night if necessary until the blackhead dissappear. The citric acid in the the lemon juice help to naturally dissolve the oils which form the blackheads… it will also help brighten up your skin. Help relieve a dry patch of skin (like your elbow, knees or heels) Make a mask with equal parts lemon juice, honey, olive oil. Apply to the dry area of skin and let dry (takes about 10 minutes or so) rinse throughly with warm water. Your skin will feel fresh and moisturized. Sliced lemons for drinks, fish and cooking Fresh lemons are always great in drinks, to cook with and when eating fish, to insure you have a ready supply prep and keep in the freezer or in the refridgerator.. To freeze, cut the slices and wrap each one in some freezer paper and store in a freezer ziplock bag, the paper will keep them from sticking together. Frozen lemon wedges in a glass of water are even better then a new fresh cut lemon! You can also keep about 3 or 4 slices in a glass jar in the refridgerator. Freshen up the sink disposal After you have done all of these tips we've just given you.. Don't throw away your used lemons!... Chop them up and throw them in your sink disposal while it's running, not only will it help disinfect your disposal, but give it a fresh clean smell as well!

Frog's Eye Salad

 

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 2 1/2 teaspoons salt
• 1 3/4 cups unsweetened pineapple juice
• 2 eggs, beaten
• 1 tablespoon lemon juice
• 3 quarts water
• 1 tablespoon vegetable oil
• 1 (16 ounce) package acini di pepe pasta
• 3 (11 ounce) cans mandarin oranges, drained
• 2 (20 ounce) cans pineapple tidbits, drained
• 1 (20 ounce) can crushed pineapple, drained
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 cup miniature marshmallows
• 1 cup shredded coconut

Directions

1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

Serves 20
by allrecipes.com/Judy Awe