Foolproof Fudge

Foolproof Peanut Butter Fudge

1 tub (1 lb) Vanilla Frosting

1 jar (16.3oz) Peanut Butter (1 3/4 cup)

Microwave on High for 1 min all ingredients.

Stir after melted in microwave.

Spray 13x 9 pan. 

Pour ingredients into pan and refrigerate for 1 hour or until firm.

Other combos:

Cream Cheese Frosting & Chocolate Chips

Chocolate Frosting & Chocolate Chips

Chocolate Frosting & Dark Chocolate Chips

Chocolate Frosting & Mint Chocolate Chips

Chocolate Frosting & Peanut Butter Chips

Vanilla Frosting & White Chocolate Chips

Vanilla Frosting & Butterscotch Chips 

Vanilla Frosting & Dark Chocolate Chips

Vanilla Frosting & Andes Peppermint Crunch Chips

Butter Cream Frosting & Peanut Butter Chips

Butter Cream Frosting & Butterscotch Chips

Coconut Pecan Frosting & Milk Chocolate Chips

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Waffle Egg Sandwich

Spray waffle iron with canola oil

Scramble 2 eggs

Salt & Pepper

What ever other spice you want

Can add cheese if you like too

This pic actually is showing with cheese melted in waffle iron

Pour evenly into waffle iron

Cook approx 1-2 min until done.

It will come right off when done.

Wha La! Easy clean up!

Wipe clean with damp cloth and done.

Waffle Grilled Cheese Sandwich

Butter both sides of the bread. Place cheese in the middle. Center on each side of the grill.

Let cool for 1 min then cut.

Wipe clean with damp cloth. Weeeee! Easy clean up.

Egg Custard

Egg Custard 

Makes It's Own Crust

1 Stick Butter - Melted

1 1/4 cup Sugar

4 Eggs - Beaten

1/2 cup Self-Rising Flour

2 cup Milk

1 teaspoon Vanilla

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1. Combine all ingredients.

2. Mix well.

3. Pour into a 10-inch pie plate.

4. Bake @ 350 * F. For 40 minutes or until done. It is done when knife comes out clean.

Fruit Smothie

I freeze my yogurt and fresh fruit to use in smoothies.

4 frozen strawberries

4 frozen pineapple slices

4 frozen cantaloupe slices

4 frozen honey dew melon slices

4-5 frozen strawberry yogurt - ice cube size

1 Tablespoon Sugar

3/4 cup Kiwi Strawberry Punch (Great Value brand)

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Blend all ingredients in a blender.

 I use a Ninja. Anything that will crush ice or frozen foods.

By: Celeste

Meringue Cookies with Peanut Butter Filling

3 lg Egg Whites

1/2 teaspoon Cream of Tartar

3/4 cup Sugar

1 teaspoon Almond Extract

1 Tablespoon Cocoa

1/2 cup Confectioners Sugar

Wax Paper

Food Coloring if you would like to make them another color

Preheat oven at 300* F.

In mixing bowl, whisk the egg whites until frothy. 

Add cream of tartar and almond extract.

Add sugar gradually.

Food coloring if you are using it. 

Turn mixer up on high and beat for 5 min until forms a stiff peak.

Fold in confectioners sugar and cocoa.

Line cookie sheet with wax paper. Make circles on paper so that the cookies are about the same size. With a piping bag and a large round tip fill in the circles with meringue mixture.

Cook at 300* F. For 10 min, until dry. Let set 5 min before removing them from wax paper. I pick up the paper and peel it away from the cookie, so they don't break.

Peanut Butter Filling

1/2 cup Peanut Butter

1/2 stick Butter

1/2 cup Confectioners Sugar

2 Tablespoons Milk

Cream together butter and peanut butter. 

Add confectioners sugar and milk.

Add more milk if too thick. If it gets too thin add more confectioners sugar.

Pipe the filling between two meringue cookies.

Made by: Celeste 

Feb 9, 2013