Marvelous Recipes

These bars will be lighter in texture than traditional brownies but incredibly rich tasting!! They are equally as delicious without the frosting.

Fudge Bars:

1 cup butter or margarine, softened
2 cups sugar
4 large eggs
2 squares unsweetened chocolate, melted
2 teaspoons vanilla
1-1/2 cups sifted self-rising flour
1-1/4 cups chopped walnuts or pecans

Frosting:

1/3 cup butter or margarine
3 cups powdered sugar
3 tablespoons milk
1-1/2 teaspoons vanilla

1. In a large mixing bowl, combine softened butter, sugar, eggs, melted unsweetened chocolate and vanilla until well blended. Add sifted self-rising flour a little at a time until well blended. Stir in nuts. Pour into a greased 9×15 inch baking pan. Cook at 350 degrees for 30 minutes. Remove from oven and allow to cool.

2. While bars are cooling, brown 1/3 cup butter in a small saucepan, stirring constantly, until lightly brown. This will not take long. When brown, remove from heat and add powdered sugar, milk and vanilla. Spread on top of fudge bars. Cool. Cut into squares. Makes 12-15 squares.

Serve these delicious cheesy biscuits with everything from soups & stews to fried chicken and beyond. They’re even great for breakfast with sausage and/or bacon and eggs!

2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1/2 cup shortening
1 cup sharp cheddar cheese
3/4 cup milk

1. In a large mixing bowl, combine flour, baking powder and salt until well blended. Cut in shortening until mixture resembles coarse meal. Add cheese and milk; stir until ingredients are moistened.

2. Turn dough onto a lightly floured board and knead several times. Roll out to 1/2 inch thickness and cut with floured 2 inch biscuit cutter. Place cut biscuits on ungreased baking pan.

3. Bake at 400 degrees F for 12 to 14 minutes or until golden brown. Do not over bake. Makes 8 to 10 biscuits.

Emily

If you’re like most people, your mornings are pretty hectic. You probably don’t have time to put together a crock pot meal before leaving for work.

The easy solution to this problem is to assemble all the ingredients and put them together in your slow cooker pot the night before.

Place the filled, covered crock pot in your refrigerator overnight. All you have to do the next morning is return the pot to the cooking base and turn on the correct heat setting.

Your recipe will probably taste even better, since the flavors will have all night to be absorbed into the food.

Put this recipe together in the morning and come home to a delicious dinner of tender chicken and vegetables smothered in a rich cheese sauce! A wonderful “welcome home”!

6 boneless, skinless chicken breast halves
4 large potatoes, cut into eighths
3 celery ribs, cut into 2″ slices
1 large onion, diced
1-14 ounce bag frozen broccoli, florets [ do not thaw]
2-11 ounce cans cheddar cheese soup
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic
1-1/2 teaspoons curry powder

1. Place potatoes, celery, onion and broccoli florets in bottom of well buttered 5-quart slow cooker.

2. In a medium size bowl, combine soup, milk, salt, pepper, garlic and curry powder. Whisk together with wire whisk until smooth and well blended.

3. Pour 1/2 the soup mixture over vegetables in slow cooker.. Place chicken over the vegetables and pour the remaining 1/2 soup mixture over chicken.

4. Cover and cook on High for 6 hours or on Low for 8-9 hours. Makes 6 servings.