This recipe for Betty’s Peanut Butter Fudge looks pretty easy to prepare and oh so good!  Although I haven’t tried it yet… it’s definitely on my short list!

In this video, Betty demonstrates how to make her Extra Special Peanut Butter Fudge recipe. It makes a huge amount of fudge, it is delicious, and it doesn’t require beating! It’s a “no-fail” recipe, if prepared according to these directions! 

Ingredients

4 cups sugar
dash of salt
12 oz. can evaporated milk (1 1/2 cups)
10 oz. marshmallow creme (I used 10 oz. out of a 13 oz. jar.)
28 oz. jar creamy peanut butter
buttered 13-inch by 9-inch Pyrex dish (I sprayed my dish with Canola spray.)

Directions

In a heavy saucepan, combine 4 cups sugar, a dash of salt, and a 12 oz. can of evaporated milk. Place over medium heat, and bring to a boil. When rapidly boiling, turn the heat to low and cook for 7 minutes, stirring constantly.

Remove from heat and stir in 28 oz. creamy peanut butter and 10 oz. marshmallow creme. Stir until all of the peanut butter and marshmallow creme have been incorporated into the cooked sugar-evaporated milk mixture.

Immediately pour into a buttered 9-inch by 13-inch Pyrex dish. Let the fudge cool, and then cut it into cubes. (You may refrigerate the dish to speed things up.) The results are fantastic! This fudge always gets rave reviews!!!

Always Enjoy!

This delicious Peach Cobbler recipe will be a perfect addition to your Thanksgiving dessert menu.  I have a serious weakness when it comes to peach cobbler and Pamela Holmes is responsible for each and every excess pound I wind up wearing this week!

Ingredients

1 stick salted butter
1 cup sugar
1 14-oz can peaches
1 box Cook & Serve Vanilla Pudding (do not use instant pudding)
1 tsp vanilla extract

Directions

Add butter and sugar to a cool pot and use the lowest setting so you don’t burn the butter.

When melted, add the peaches and the entire package of vanilla pudding and vanilla extract.  Stir until well-combined and beginning to thicken.

Add 1/2 teaspoon each cinnamon, nutmeg, and ginger to your taste.

Preheat oven to 425-degrees. 

Premade pie crust (2).

Lay one crust over your pie dish and make sure that it goes all the way up and a little over the sides.

Add peach mixture to crust and cover with second crust.  Play with the dough a bit to enlarge it before placing on top of the peach mixture.

Crimp the edges of the crust together in a decorative design.  Cut vent holes in the top crust for air to escape.  Brush the top and crust edges with melted butter.

Put aluminum foil around the perimeter of pie to keep edges from burning.

Sprinkle the top with regular granulated sugar.

Bake at 425-degrees for about 30 minutes until the crust is nice and crunchy and flaky.

Allow the cobbler to rest, then serve with ice cream or top with whipped cream.

Always Enjoy!

Here’s a quick and easy Apple Fries recipe from Chef Jason Hill that is a rare find.  The  cream cheese dipping sauce is a delicious accompaniment that will have you licking your fingers!

Ingredients for Dipping Sauce

1/4-cup whipped cream cheese
1/4-cup marshmallow creme
dash of pumpkin pie spice

Directions

Add ingredients to a mixing bowl and whip with a wire whisk until creamy. 

Core and peel the apple (looks like Granny Smith in the video) and slice into your favorite french fry shapes.

Place about 1/2-cup cornstarch in another bowl and coat apple slices well.

Use a sieve to shake off excess cornstarch.

Place the apple fries into a deep-fryer pre-heated to 375°F for 3 minutes or until golden in color.

Remove fries and place into a bowl lined with paper towels to absorb any cooking oil.

Sprinkle fries with 1/4-cup granulated sugar mixed with 1/4-teaspoon cinnamon.

Place the apple fries in your favorite serving dish and enjoy.

Always Enjoy!

This is a simple but delicious Apple Pie recipe.  It seems easy to follow along. 
I hope that you enjoy!

Always Enjoy!

This recipe for Carrot Cake ensures a moist, tasty three-layer cake that is sure to please your most finicky eaters!



Your Ingredients

2 cups all-purpose flour
2 cups granulated sugar
2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
2 tsp baking soda
4 eggs
1-tsp pure vanilla extract
1-1/2 cups vegetable oil
1 bag whole carrots (do NOT use the shredded carrot variety!)
1 cup chopped pecans or walnut pieces
16-oz box powdered sugar
8-oz pkg Philadelphia cream cheese
1-stick unsalted butter
1-tsp pure vanilla extract
3 round cake baking tins (not the pie tins)

Directions

Preheat oven to 350-degrees.

Grease the cake pans liberally with vegetable oil, Pam, or butter. Coat the bottom and sides of each pan with flour and shake off. Carrot cake is a very sticky cake.

Shred 3-cups of carrots by hand with a grater. DO NOT use the packaged variety because the recipe will not come out right.

Mix together the flour, sugar, cinnamon, salt, baking powder, and baking soda. Whisk together to distribute evenly.

Add vanilla and eggs to bowl and mix thoroughly. It will appear as though there isn’t enough moisture but continue mixing until mixture is the consistency in the video.

Add shredded carrots and vegetable oil. Mix well until the batter is the consistency in the video.

Pour batter evenly between your 3 pans and place into preheated oven. Bake for 30 minutes or until a toothpick comes out dry when inserted into the middle of each cake.

Prepare the Icing

Place powdered sugar, cream cheese, butter, 1-tsp vanilla, and pecans into bowl and mix until thoroughly combined.

Cool cakes on a rack for at least 30 minutes - 1 hour.

After cakes have thoroughly cooled, remove from cake pans and frost per video instructions.

Always Enjoy!

This Strawberry Jam recipe is so easy and delicious that you’ll probably start purchasing Mason jars in bulk and giving these as yummy gifts to all your friends!

Step 1: 

Your Ingredients

1-1/8 lb strawberries, destalked and washed
12-1/2 oz sugar
juice of one lemon
1 tbsp butter

Your Utensils

1 medium saucepan
1 spoon
parchment paper
1 elastic band
1 half-litre jar

Step 2:

Add sugar to strawberries.

Put the strawberries in the pan, sprinkle over all of the sugar and place it into the fridge overnight.

Step 3:

Heat the strawberries.

Place the pan on a medium heat and let the sugar to dissolve. This will take roughly 6 minutes. Do not stir at this point as not to break up the fruit.

Once dissolved bring to a boil and add the lemon juice. Stir briefly and boil rapidly for 8 minutes.

Step 4:

Add butter and cool.

After 8 minutes spoon in the butter and stir in. Take off the heat and allow to cool for 20 minutes.

Step 5:

Transfer into jar.

Spoon the strawberry jam into the jar. Cover it with a small square of parchment paper and seal tightly with an elastic band. Finally, put the jar lid back on, closing it tightly.

The strawberry jam can be kept in a cool, dry place for 2-3 weeks.

Always Enjoy!