TFL Community Recipe Favorites

Grandma Helen’s Fudge from Lisa
Grandma Helen’s fudge-making was always one of the holiday highlights.  I am happy to share her recipe.

3 c. sugar
1/2 c. light corn syrup
1 c. milk
2 squares unsweetened baking chocolate, shaved or chopped

Combine all ingredients in a large saucepan over medium-low heat until melted smoothly together.  Bring to a boil of approx. 235 degrees or until a little drop forms a soft ball in cold water.  Remove from heat and put 1 tbsp. butter and 1 tdsp. vanilla on top – DO NOT STIR IN.  When cool, beat with an electric a mixer until lighter in color and mixture thickens.  (If too thick, add a little milk.  If too thin, add a little powdered sugar.)

Pour into a 9" square pan and refrigerate until set.

Cherry Dump Cake by Sylvia E.
1 box yellow cake mix
1 can cherry pie filling
1 lg (20 oz.) crushed pineapple (undrained)
1 1/2 stick of margerine or butter
1 cup chopped pecans

Spray a 13 x 9 inch cake pan with vegetable spray.  Dump and spread undrained crushed pineapple as bottom layer, then spoon out the cherry pie filling on top of pineapple.  Then  sprinkle the dry cake mix over the fruit. If you put it in a sifter and sift it out over the fruit layers it takes out all the lumps of mix.  Then thinly slice the margerine into pats that completely cover the top of the dry mix.  Finally, sprinkle the chopped pecans on top of the margerine/or butter. Bake in a preheated 350 degree oven for about 50-55 minutes until top is golden and crusty.  Serve warm with vanilla ice cream or alone.  Yummy and it won’t last long!

Rich Cocoa Fudge by Sarah from the Hershey Cocoa can many years ago
1 teaspoon vanilla extract
2/3 cup Hershey’s Cocoa or Dutch Processed Cocoa
1/4 cup (1/2 stick) butter
1/8 teaspoon salt
1-1/2 cups milk
3 cups sugar

1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234 degrees F. on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110 degrees F. (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

Note: For best results, do not double this recipe.

Variations:
Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.

Marshmallow-Nut Cocoa Fudge: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110 degrees F. (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

Moist Tropical Coffee Cake from Jeanne
1 cup sugar
1/2 cup vegetable oil
2 eggs
1 cup sour cream
1 1/2 cups all purpose flour
2 teasp. baking powder
1/2 teasp. salt
1 (8 ounce can, crushed pineapple) drained

Topping:
1/2 cup cocunut
3 table. sugar
1/2 teasp. ground cinnamon

In a mixing bowl, blend the sugar and oil till creamy. Add the eggs, one at a time, beating well after each addition. Beat in sour cream. Combine the flour, baking powder and salt. Add to the sour cream mixture. Fold in Pineapple. Pour into a greased 9 inch cake pan. Combine the topping ingredients, sprinkle over the batter. Bake at 350` for 35-40 minutes or until a toothpick inserted near the center comes out clean. Can be doubled for a large group. Use a 13 X 9 pan when doubling.

Simply the Best Tuna Fish Casserole by Jeanne
1 package if Deluxe Macaroni & Cheese (the kind with the liquid cheese packet, not the dried cheese.
1 cup of frozen peas & carrots
1 can of any cream of soup (mushroom, celery, chicken, etc.)
1 can (6 oz) tuna, drained and flaked.
1/2 cup milk
1 cup of shredded cheddar cheese.
Fresh or dried Parsley

Prepare macaroni and cheese according to package directions ( I alway throw in an extra hand full of two of extra pasta to stretch this dish). Drain pasta, immediately stir in peas, carrots, and soup. Add tuna and milk. Pour into a 2qt. baking dish. Sprinkle with cheddar cheese and lots of Parsley. Bake uncovered for 20 minutes at 350 degrees until cheese is melted. Leftovers are delicious, just add a little milk to cream it up again.

Pineapple Sheet Cake by Kimra
2 c. sugar
ü c. oil
2 eggs
2 tsp. soda
2 c. flour
1 lg. Can crushed pineapple (do not drain)

Mix as any other cake.  Bake in greased and floured 9 x 13 x 2-inch dish at
350 for 25 to 35 minutes.

Icing:
1 sm. can Pet milk
1 stick oleo
1 c. sugar

Boil slowly for 10 minutes, then add 1 cup nuts and 1 cup coconut.  Pour
over cake while hot.  Everyone loves this cake.

Garden Patch Salad from Linda M. Colucci
1 (16oz.) can of tiny green peas, drained
1 (12oz.) can of tiny white shoepeg corn, drained
1 (16oz.) can sliced green beans, drained
1 onion, chopped
3/4 cup diced celery
3/4 cup diced green pepper
1 lg. jar pimiento
Toss all ingredients and pour dressing over.   Dressing:
1/2 cup oil
1/2 cup white wine vinegar
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. pepper   Can be made several days ahead.  Keep refrigerated.

Meatless Veggie Chili
It’s inexpensive and easy to make, very filling, and delicious!
2 cans kidney beans (15 oz. each), undrained (include the juice)
8 oz. sliced mushrooms
5 oz. (approx. 1-1/2 cups) matchstick or thinly sliced carrots
28 oz. can crushed tomatoes
8 oz. can crushed pineapple, drained
2 Tbsp. chili powder
1 onion, diced
1 green pepper, diced

Put all ingredients into pot and simmer on top of stove for one hour.   Can be cooked in crockpot, 8 hrs. on low or 4 hrs. on high.

Zucchini Casserole by Gina
My mom first started making this recipe because she thought my brother would love it, but it turns out her daughter did too!  You’ll love it.
3 large zucchini, cut into cubes, unpeeled
1 carrot, grated
1 onion, finely chopped
1 can cream of mushroom soup, undiluted
8 ounces sour cream
2 cups Pepperidge Farm Stuffing Mix (16 oz.)
1/2 stick margarine or butter, melted

Mix stuffing with melted margarine.  Add 1/2 of the stuffing to first 5 ingredients, put in 1 1/2 quart casserole dish.  Top with remaining stuffing.  Bake at 350 for 25-30 minutes.  Makes 4-6 servings.

Note: We have made and enjoyed this recipe using non-fat sour cream, 98% fat-free soup, and half the amount of butter.  You’d never know the difference.

Whipped Pumpkin Dessert
This is a great treat for the holidays…easy preparation…and tastes better than the new pumpkin ice creams.
1 cup skim milk 1 cup lowfat plain yogurt 1 cup canned pumpkin 1/2 t.each of cinnamon and pumpkin pie spice
1 package vanilla pudding 1 cup whipped cream   Whip all together and refrigerate…. serve with a whipped cream topping if desired.

Barbados Macaroni Pie from Jennifer
1-1/2 cups dry macaroni half or whole onion, chopped (depending on your preference)
One bell pepper, seeded & chopped (I prefer yellow, orange, or red in this recipe)
1 cup ricotta cheese
About 4 oz. cheddar cheese, cubed or shredded
Tabasco sauce, to taste
Salt and pepper, to taste

Chop the vegetables while you heat water to cook the pasta.  As soon as you have started to cook the macaroni, saute the onion and bell pepper in a skillet over medium to medium-high heat with a little oil or margarine until they begin to soften (about 3-5 minutes). Add a few drops of Tabasco sauce, salt and pepper, ricotta cheese, and cheddar cheese to the skillet; cook and stir for a few minutes until the cheddar cheese melts. Remove skillet from heat. Drain macaroni and add it to the skillet, stirring just to combine.

Makes 2 entree portions or could serve 3-4 people as a side dish. This tastes best when served immediately but also reheats really well. It probably freezes nicely but I’ve never had enough left over to freeze. :) I never am sure of exactly how much Tabasco to use during cooking so I usually just add a little while it’s on the stove and then put more Tabasco on my own serving if it seems to need it.

Carolina Butter Pound Cake by Alison
3 sticks butter, softened
3 cups sugar
5 eggs
3 cups sifted flour
1 tsp. baking powder
1 cup milk
1 tsp. salt
ü tsp. almond extract
1 tsp. vanilla extract

Preheat oven to between 325-350 degrees.  Cream butter and sugar together until sugar is dissolved.  Add eggs one at a time, beating well after each addition.  Sift flour and measure.  Add baking powder and salt and sift again.  Add flour mixture alternately with milk, beginning and ending with dry ingredients.  Add extracts.

Pour into greased pans.  I’ve found this recipe will make enough batter for one bundt pan, filled up half way, and one loaf pan.  It will also make 3 medium loaf pans.  Bake for 50 mins. to one hour.  Shorter time for loaf pans, longer for bundt pans, depending on how done you like your cake.

Dark Chocolate Bundt Cake by Debbie
1 pkg. dark chocolate cake mix
1 pkg. (small) instant chocolate pudding mix
1 cup sour cream
1/2 cup oil
1/2 cup warm water
4 eggs
1-1/2 cups chocolate chips  

Combine all ingredients except chocolate chips in large bowl.  Hand mix with rubber spatula until blended.  Then beat 4 minutes with hand mixer.  Add choc. chips by hand.  Bake in greased and floured bundt pan (or use Pam spray) at 350 degrees for 50-60 minutes.  (Test for doneness by using a piece of dry spaghetti as your toothpick. There will be a little on the spaghetti from the chocolate chips; otherwise it should be fairly dry).  Cool in pan 10-15 minutes.  Then turn out onto cooling rack. Cool completely.  May frost with chocolate frosting or sprinkle with powdered sugar if desired.

Apple Dumplings Sent in by Lori E.
1 c. orange juice
1 c. water
2 c. sugar
2 sticks margarine
1 can biscuits (10)
1 tsp. cinnamon
5 apples

Peel and quarter apples. divide each biscuit into two parts. roll thin; wrap around 1/4 piece of apple. Melt margarine in baking dish. place wrapped apples in dish, turning each one over to get both sides covered. bring sugar, water with cinnamon, juice and salt to a boil. pour over apples. Bake at 350 approximately 45 minutes. Use a long flat 10x13x2 baking dish. Serves 20.

Guacamole by Karen
4-5 ripe avocados, peeled, seeded and mashed
Garlic salt to taste
3-4 tablespoons sour cream
2-3 tablespoons minced mild green chiles
A few tablespoons lemon juice, to taste
2-3 tablespoons finely minced onion, to taste

Mix all and chill for about two hours before serving, for best taste. Cover the top of the guac with a piece of plastic wrap and press against the guacamole to prevent exposure to air and darkening while it’s in the fridge. Serve with tortilla chips

Potato Soup
4 tsp. margarine
1 onion, chopped
6 to 7 medium potatoes, cubed
3/4 tsp. garlic salt
salt and pepper
1 can cream of chicken soup
1/2 to 3/4 lbs. Velvetta
1 soup can of water

Saute onion in margarine.  Add potatoes.  Add enough water to barely cover potatoes.  Add seasoning.  Simmer until potatoes are tender.  Add soup and cheese.  Stir until cheese melts.  Add enough water to desired consistency.

Cheese Cake Cupcakes by Lora
Preheat oven to 350 Line muffin pans with aluminum cupcake liners.  

Mix: 2 boxes softened cream cheese
2 eggs
1 tsp. vanilla
3/4 cup sugar
1 tsp. lemon juice  

Lay 1 vanilla wafer in the bottom of each muffin liner. Spoon mixture on top of wafers in muffin liners until each are 1/2 full. Bake until light brown. Check them continually after 3 minutes. Let cool when baked, then fill to top of muffin cup with pie filling. It makes a beautiful tray if you use maybe cherry on some, peach on some and another flavor in the rest.

Pumpkin Cake from Mary
1 box angel food cake mix
1-15 oz. can pumpkin
1 t. pumpkin pie spice
1 C. water

Mix the dry angel food cake mix with the remaining ingredients.  Pour into a greased 9×13 pan.  Bake at 350 for 25 minutes. This cake is delicious and it is a treat for anyone watching their weight.  It is very low in fat.