Be sure to have all you containers opened & ready before turning the heat on under your sugar/milk mixture since you’ll be busy continuously stirring that mixture.
Once it gets to that soft ball stage, I drop in the butter and give that a quick melting stir … then I add the marshmallow crème and mix it around to get any of the big pieces melted … then add the peanut butter all at one time and start mixing in. You will find that once the peanut butter is added it will start to set up pretty quickly so you’ll have to work relatively fast.
I lightly spray my pan with Pam before pouring in the fudge.
BUFFALO CHICKEN DIP
4-5 cups diced cooked rotisserie chicken
2 (8 oz) packages cream cheese, softened
1/2 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese
1/4 cup crumbled blue cheese
8 oz. Franks Buffalo Wing Sauce (not the regular HOT)
1 cup blue cheese dressing
2 cups diced celery
1/2 tsp. Old Bay seasoning (optional)
Additional wing or hot sauce to taste
In a large bowl combine the cream cheese, pepper jack, cheddar and crumbled blue cheese together with the wing sauce and blue cheese dressing
(Note: also add Old Bay at this time if desired).
Add the diced chicken and celery ... combine thoroughly.
Adjust hot sauce to taste.
Transfer chicken mixture to crock pot and heat.
Serve with Tostitos Nachos or Scoops
Weight Watcher's BEEF and PASTA
MAKES 4 (large) SERVINGS
4 tsp olive oil
2 onions, finely chopped
1/2 carrot, finely chopped
1 celery stalk, finely chopped
3-4 garlic cloves, minced
2 tsp minced fresh thyme or 1 tsp dried leaves
1/2 pound lean ground beef (10% or less fat)
1/2 cup dry red wine
One 14 1/2 oz. can diced tomatoes
1 cup thawed frozen green peas
2 1/2 cups cooked tubetti, ditalini or elbow macaroni
1/4 cup grated pecorino or parmesan cheese
2 Tblsp. chopped basil
Per serving: 401 Calories, 12 g Total Fat, 5 g Saturated Fat, 46 mg Cholesterol, 575 mg Sodium, 44 g Total Carbohydrate, 6 g Dietary Fiber, 23 g Protein, 204 mg Calcium. POINTS per serving: 8
EDAMAME - PEANUT DIP
12 oz pkg frozen SHELLED Edamame soybeans
1/4 cup (4 TBLSP) fresh ground peanut butter
3 peeled garlic cloves, or to taste
3 green onions
3 TBLSP lemon juice
3/4 tsp ground cumin
1/4 tsp cayenne pepper
3/4 tsp salt
1 1/2 TBLSP extra virgin olive oil
2 TBLSP water
CRANBERRY(or Cherry)/PISTACHIO SCONES
The recipe actual came from the Instruction & Recipe Booklet that came with our Cuisinart 3-cup Food Processor. Not hard at all and really good!!! Here ya go ...
1 peck green tomatoes
1- 3# bag yellow onions
Slice green tomatoes & onions about 1/8" thick ... place in large pot (I use my soup pot). Sprinkle 3/4 - 1 cup salt over them. Mix the salt through well and let stand overnight.
(I use the drainer from my spaghetti pot.)
Back in my large soup pot add the following ingredients for this amount of tomatoes/onions:
7 1/2 cups sugar
4 1/2 cups cider vinegar
(in a cheesecloth pouch place the following)
2 tsp. turmeric
3 Tblsp. mustard seed
and 2 Tblsp. pickling spices
(add to vinegar & sugar mixture)
You won't think this is enough liquid ... but it is!
Bring the liquid/spices to a boil .
Add the tomatoes & onions.
Bring back up to boil and cook 5 minutes.
Place in sterilized pint jars (recipe yields 9-11 pints) ... 1/2" head space in jar, clean rim, add lid & rings (hand tight).
(Hot Bath Process is optional)
Hot Bath process for 10 minutes ... turn off heat and let sit in water for another 5 minutes. Remove from canner, place on towel and wait to hear the POP of sealed jars!
Picalilli is a good side dish.
I use it in my potato salad, chicken salad, egg salad, tuna salad.
Also good on a burger or any cold cut sandwich ...
SWEET ONION RELISH
- 1 1/2 gal. ground Vidalia Onions (16 to 20, about 10 lbs)
- 2 red peppers (ground separately)
- 1/2 cup salt
- 1 qt. cider vinegar
- 1 tsp. turmeric
- 2 tsp. pickling spice
- 1 Tblsp. dry mustard
- 2 tsp. celery seed
- 1/2 cup brown sugar
- 4 1/2 cups sugar
FIESTA CORN RELISH
DOUBLE RECIPE Yields: 5-6 Pints
- 5-6 large ears fresh corn (or 4 cups frozen corn)
- 1 hot yellow pepper, seeded and finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups cider vinegar
- 3/4 cup granulated sugar
- 1/2 cup chopped red onion
- 1/2 cup chopped sweet red pepper
- 1/3 cup chopped green onions
- 1 tsp. ground cumin
- 1 tsp. pickling salt
- 1/2 tsp. freshly ground black pepper
- 2 Tblsp. chopped fresh cilantro
CHICKEN ROLL UPS w/MOZZARELLA
HOMEMADE STRAWBERRY FREEZER JAM
(Pavlick's version of Antipasto Salad)