Outrageous Almond Rocca

I haven't posted over here in ages. Wow. Well, it's past Christmas, but I am going to post one of my favorite Christmas candies ever. I first had this when we lived in Washington. It is to die for, and not so very hard to make either.

Outrageous Almond Rocca

1 lb. brown sugar
1 lb. butter
12 Hershey bars
2 pkgs. (3 oz) sliced, unblanched almonds
Candy Thermometer

* Butter bottom of 9x13 pan. Spread one package of almonds evenly in pan. Lay 6 Hershey bars on top of almonds.

* Cook butter and brown sugar over medium heat, stirring almost constantly to 310 degrees (hard crack stage). Pour this mixture over candy bars in pan.

* Lay remaining Hershey bars on top of hot mixture and spread remaining almonds on top. Cool overnight. Do not cool in refrigerator.

* Break into pieces

* Enjoy

Congealed Cherry Salad

I make this every year during the Thanksgiving/Christmas holidays. It has been a favorite at our house ever since we first had it at B's aunt's house.

Congealed Cherry Salad

1 16 oz. can pitted dark sweet cherries, undrained * Save juice from all fruit.*
1 11 oz. can mandarin oranges, undrained
1 8 oz. can crushed pineapples, undrained
1 6 oz. package cherry Jello
1 cup cold water
1/2 cup chopped pecans (optional, but it really makes the dish, to me)
--Drain all fruit into a large bowl, combining and reserving enough juice to measure 1 1/2 cups. Set fruit aside. Bring reserved juice to a boil. Dissolve jello in boiling juice. Add cold water. Chill until the consistency of unbeaten egg white. ( I set a timer to check it every thirty minutes.) Fold in fruit and pecans. Pour mixture into glass or crystal bowl. Cover and chill until firm.

Derby Pie

I'm going with another dessert this time. Derby pie has been a favorite around here for ages. It is simple, especially if you use a pre-made crust. I am including my pie crust recipe in case you want a truly home-made dessert. Note: This pie is best eaten warm with vanilla ice-cream.

Derby Pie

2 eggs
1 cup sugar
1/2 cup all purpose flour
1 stick butter (margerine), melted
1 cup chocolate chips
1 cup chopped pecans or walnuts ( I like to mix the two for a richer taste.)
1 teaspoon vanilla

* Combine sugar and eggs. Beat until mixture is light in color. Add flour and butter. Mix. Stir in chocolate chips, nuts and vanilla. Pour into pie shell and bake at 350 degrees for 40-45 minutes. Serve warm with ice-cream. Delish.

Pie Crust

1 cup, plus 2 tablespoons all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup Mazola corn oil (must be Mazola)
2 to 3 tablespoons ice water

*Mix dry ingredients and make a well. Add oil. Cut in. Add ice water. Use wax paper to roll to 1/8". Makes one pie crust.

I hope you enjoy!

Janine's Chocolate Cake

This cake was brought to me after the birth of the twins, and I had to have the recipe immediately. I have made it many, many times over the years.


Janine's Chocolate Bundt Cake

1 box Duncan Hines Devil's Food Cake Mix
4 oz. instant chocolate pudding mix
3/4 cup sour cream
1/2 cup water
1/2 oil
1/4 cup mayo
4 eggs
2 cups chocolate chips, divided
1 T vanilla
1/2 cup whipping cream

*Mix first 7 ingredients together for 4 minutes. Add 1 cup chocolate chips and stir lightly.
*Grease bundt pan and dust with cocoa. Pour mix into pan.
* Bake at 350 for 50-58 minutes
*Cool 10 minutes in pan, then empty to cake plate

Icing:
Heat 1/2 cup heavy whipping cream in microwave for 1 minute. Add 1 cup chocolate chips and 1 Tablespoon vanilla, stirring until chips are melted and smooth. Pour over cake.

Mexican Soup

I got this recipe from my father-in-law. It is my second favorite home made soup. I hope you will try it. It is a great "chilly day" kind of soup. People always ask for this recipe after eating it!

Mexican Soup

1/2 pound ground beef
1 lg onion, chopped
1 can shoepeg corn (you can get this where your canned corn is sold)
1 can yellow hominy (also where the corn is)
1 can pinto beans
1 can black beans
2 cans mild Ro-tel
1 jar (24 oz) mild Picante sauce
1 (12oz) can V-8 juice (soda can size)

*Brown meat and onion together. Add rest of ingredients and simmer 1 hour.
*Serve with Frito's, sour cream, and cheese

Chicken and Broccoli over Rice

This is one of my very favorite meals. I hope you enjoy it too.

1 bag of frozen broccoli florets (regular sized bag, I sometimes use two bags)
4 cups cooked, chopped chicken
1 10 3/4 can cream of chicken or celery soup ( I use campbell's chicken gravy instead because of MSG)
1/2 cup mayo
1/4 teaspoon curry ( I use a little more)
1/2 cup Parmesan

* Cook broccoli according to package directions. Drain broccoli and spread in 9x13 pan. (I mash it a little with a fork once it's in the pan) In a separate bowl, mix chicken, soup, mayo, curry, and Parmesan cheese. Spread chicken mixture over the broccoli. Bake at 350 degrees. Cover it for 20 minutes and uncover it for the last 10 minutes. We serve this over hot rice.
* I have substituted fresh broccoli many times in this recipe. You just have to judge what you think will fit in the 9x13 pan. The broccoli should be about an inch thick on the bottom of the pan after you mash it a little.

Baked Spaghetti

This dish is a particular favorite at our house. B doesn't like traditional spaghetti, so I fix this often, tonight as a matter of fact. He really likes it. And it's easy.

Baked Spaghetti

12-14 oz. Spaghetti, cooked (salt to taste) (rinse a little with cool water so the eggs won't cook)

1/2 cup Parmesan cheese

2 eggs

1 pt. sour cream

1 lb. ground beef

1 jar prepared spaghetti sauce (I use traditional Ragu)

Mozzarella

*

Preheat oven to 375. Brown ground beef. Mix together cooked spaghetti, Parmesan, and eggs.

Place spaghetti mixture in a 9x13 pan. Spread sour cream over noodles. Mix together ground beef and spaghetti sauce. Spread mixture over top of sour cream. Sprinkle Mozzarella on top-(to taste). Bake 20 minutes.

Notes: Be sure to salt the pasta. I also use some black pepper. This makes a lot and is good for company. Serve with a green salad and garlic bread.