Summer Citrus Fudge

Aaaah...summer.
Citrus is the refreshing flavor of summer.
And this Citrus Fudge goes perfect with a tall glass of lemonade!

You can change up the flavor and looks of this fudge very easily.

Use just lemon extract and yellow food coloring.
Or just orange extract and orange food coloring,
or use both extracts for a more citrus flavor.

Summer Citrus Fudge

2-1/2 cups sugar  

2/3 cup evaporated milk 

1/2 cup butter, cubed
1 package (10 to 12 ounces) white baking chips

1 7 oz jar marshmallow creme 

2 tsp orange extract 
1 tsp lemon extract
(or just 3 tsp orange)

12 drops yellow food coloring 

                                                             9 drops red food coloring  

(Or 1 1/2 tsp orange gel coloring)

Line a 13-in. x 9-in. pan with foil.
Coat with cooking spray and set aside. 

In a small saucepan, combine the sugar, evaporated milk and butter. 
Cook and stir over low heat until sugar is dissolved. 
Bring to a boil and cook and stir for 4 minutes. 
Remove from the heat.
Stir in white chips and marshmallow creme until smooth.  
 Remove 1 cup and set aside. 

Add orange extract and food coloring to the remaining mixture and stir until blended. 
Pour into pan.
Pour reserved marshmallow mixture over the top.
Cut through mixture with a knife to swirl. 

Cover and refrigerate until set. 
 Using foil, lift fudge out of pan and pull away the foil.
 Cut fudge into 1-in. squares. 
Store in an airtight container in the refrigerator.

Roasted Garlic and Herb Green Beans

Need a tasty side to go with your favorite roast, pork chops, chicken or spaghetti?
This green bean dish is it!
But, why be picky...

Serve them with anything!

So easy to prepare, smell so good while they're baking, 

and they are DELICIOUS!

Roasted Garlic and Herb Green Beans

1 lb fresh green beans, trimmed

2 tsp olive oil

1 1/2 tsp Roasted Garlic and Herb Seasoning
(I used Weber brand)

2 TBSP shredded Parmesan Cheese, optional

Preheat over to 425*

Coat 15 x 10 baking pan with non-stick spray.

Place beans on pan and drizzle with oil.

Sprinkle with seasoning.

Toss beans to cover with oil and seasoning.

Bake for about 10 minutes, then stir.

Bake for 5 additional minutes, or until beans are tender. 

Sprinkle with cheese. 

 WITH OR WITHOUT CHEESE!

Carrot Cake

Oh, how I LOVE this carrot cake.

It's so moist.
And the cream cheese frosting...

oh my!

Cold from the fridge, with a tall glass of milk,

sure makes for a perfect dessert after a big meal!

Carrot Cake

2 cups all-purpose flour

2 cups sugar

1/2 tsp salt

1 tsp baking soda

2 tsp ground cinnamon

3 eggs

1 1/2 cup vegetable oil

2 cups finely grated carrots

1 tsp vanilla extract

1 cup well-drained crushed pineapple

1 cup shredded coconut

1 cups chopped nuts, divided

Cream Cheese Frosting

1 8 oz pkg cream cheese, softened

3 1/2 cups powdered sugar

6 TBSP butter or margarine, softened

1 tsp vanilla extract

In a mixing bowl, combine dry ingredients.

Add eggs, oil, carrots and vanilla;

beat until combined.

Stir in pineapple, coconut and 1/2 cup nuts.

Pour into a greased 13x9 baking dish. 

Bake at 350* for 50 - 60 minutes or until cake test done.

Cool.

Combine frosting ingredients in a small bowl; mix until well blended.

Frost cooled cake.

Sprinkle with remaining nuts. 

Store in refrigerator.

Makes 12 - 16 servings

Ooooh, doesn't that look pretty?

It's not a messy cake, but it is very moist.

I don't know about you, but my food never looks as good
as it does in a cookbook or magazine anyway.
It's the taste that matters right?

Enjoy!

Pork Chops & Onion-Rice Bake

I love to 'invent' new recipes.

Sometimes it's pouring down rain, you need to go to the grocery store,

but who wants to get out in that mess?
And of course, I was having a good hair day...

and my umbrella was in my car.
Soooo....I decided to stay home and rummage through my cabinets to see which ingredients I could find that would go great together.
I knew that cream of mushroom soup and onion soup mix would be perfect together!

And of course...I was right!

Pork Chops & Onion-Rice Bake

4 Pork Chops

(I used boneless)
1 (10.75 oz) can cream of mushroom soup

1 envelope onion soup mix

1/4 tsp ground pepper

2 TBSP butter, melted

2 cups water

1 cups instant rice

Mix all ingredients, except pork chops, together in a medium size bowl. 

Pour rice mixture in to an 8 1/2 x 11 or 9 x 13 baking dish.

In a medium size skillet, brown pork chops, on each side, until a light golden brown.

Place pork chops on top of rice mixture.

Cover with foil.

Bake on 350* for one hour.


Remove from oven...do not remove cover!
Allow to sit, for 10 - 15 minutes. 

We have a winner!!

     




   

 Congratulations to

Laura Kelsay!!

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Gooseberry Patch cookbook

Garfield...Recipes with Cattitude!

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