Cheesesteak Stuffed Peppers

Ingredients

• 4 bell peppers, halved
• 1 1/2 lb. sirloin steak, thinly sliced
• 1 large onion, sliced
• 16 oz. Crimini mushrooms
• kosher salt
• Freshly ground black pepper
• 16 slices provolone

Directions

1. Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 20 minutes.
2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add steak and cook about 1 minute per side. Set aside.
3. Add onions and mushrooms to skillet and season with salt and pepper. Return steak to skillet and stir to combine.
4. Add provolone to bottom of peppers and top with steak mixture. Top with another piece of provolone and broil, 3 minutes.
5. Serve hot.

Smoked Sausage, potatoes and onion mix (MY favorite recipe)

Smoked Sausage, potatoes and onion mix (MY favorite recipe)

Ingredients: 
6 or 8 slices of bacon. Cut into small bite size pieces.
1 Sweet onion
2 green peppers
1 package Eckrich Smoked Skinless sausage
(Optional: about 1/2 pound Italian sausage)
1 pound (or more) Thawed-Shrimp. Tail off, de-veined and pre-cooked)
1/2 stick margarine
About 2 tablespoons crushed red pepper
2 tablespoons Black Pepper
1 teaspoon salt
About 4 medium sized potatoes, Peeled, cubed or sliced.

 (Optional: Old Bay Seasoning for shrimp)
Olive Oil (as much as needed to help keep items from burning and sticking)

PREP:
Good idea to go ahead and get Potatoes prepared, onion sliced and green peppers cut up. this can all be done to your size specifications... Just remember, THIS is going to take a very large Skillet or WOK.
I have also baked this in the oven for about an hour, turning ingredients every 20 minutes or so and then BROILING for about 15 minutes at last.
When Baking/Broiling, I also take 2 ears of corn and cut into halves and add that to all this..
This is about as good as you can get!!!

Go ahead and cut up your smoked sausage into small bite size pieces.

Cook:
Start with  the bacon, it helps provide cooking oil and to flavor.
Before bacon is done, remove and put back in at the end to finish cooking.
Start adding potatoes next since they take longer to cook, as they are getting started cooking good, start adding the other ingredients and stir a LOT to cook thoroughly.
 Add olive oil as necessary if it starts drying out.
It is best to add the Old Bay Seasoning after you thaw and wash your shrimp before cooking.
Sprinkle crushed red pepper, Black Pepper and salt close to the end. 
Add butter at the end as well and stir to melt good.
Cook until all ingredients are well cooked for your preference:

ziplock bag ice cream

Recipe https://www.tastemade.com/shows/hungry-af/ice-cream-in-a-bag Print Ingredients ½ cup milk ½ cup heavy cream 2 tablespoons sugar 1 teaspoon vanilla extract Additional flavors (chocolate chips, chopped strawberries, crushed cookies) a lot of ice 6 tablespoons kosher or rock salt any flavorings of your choice one gallon sized freezer bag one smaller freezer bag Let's get Cooking... In the smaller bag, combine cream, milk, sugar, and any flavoring you want. For vanilla, simply add vanilla extract. Remove as much air as possible from bag, before sealing tight. Fill the larger bag halfway with ice. Add salt over the ice. Mix the bag to help distribute the salt. Place the bag of ice cream mixture inside and seal the larger bag well. Shake the bag continuously for about 10-15 minutes, or until the mixture become firmer. Use a kitchen towel or oven mitts to protect your hands from the cold. Remove the ice cream filled bag from the ice, wipe the bag clean from salt, and scoop out the ice cream to serve.

Sugar-Free Blackberry Cobbler

Sugar-Free Blackberry Cobbler 2 c. flour (can substitute almond flour)
1 1/2 c. Stevia (or favorite)
1 tsp. salt
4 tsp. baking powder
1 1/2 c. almond milk
1/2 c. butter
2 c. blackberries (or any berry)
1/4 tsp. cinnamon
Preheat oven to 450°.
Place butter into a 9"x13" casserole dish and place into oven. Allow it to remain in oven until butter is completely melted.
Mix dry ingredients with almond milk. Blend well.
Pour batter into hot dish with butter. Just put batter evenly without blending into the butter at all. You might need to carefully spread the batter to get it to fill the pan. Just be careful to not mix with butter.
Take berries and carefully place them evenly over batter.
Bake for 10 minutes in 450° oven. Then reduce heat to 350° and continue baking for another 20 minutes.
Allow to cool about 10 minutes and then cut. Serve warm or cold. Add a scoop of frozen whipped cream or ice cream, if desired.

Marinated grilled shrimp Recipe | SparkRecipes

Marinated grilled shrimp Recipe | SparkRecipes

Slow Cooker French Dip Sandwiches

Prep Time: 5 minutes
Cook Time: 8 hours 10 minutes
Total Time: 8 hours 15 minutes

Ingredients:

• 2 cans (10.5 ounces each) condensed French Onion Soup
• 1 can (10.5 ounces) Beef Consomme
• 3-4 pounds beef chuck roast
• 8 sandwich rolls
• 8 slices provolone cheese

Directions:

1. Place the roast in a slow cooker. Pour the soup and consomme over the top.
2. Cover and cook on low for 8 hours or high for 4 hours.
3. Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.
5. Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
6. Serve immediately with the sauce on the side for dipping.

 

 

 

 

 

Ingredients

• 1 1/2 lb. large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 smoked andouille sausages, thinly sliced
• 2 ears corn, each cut crosswise into 4 pieces
• 1 lb. red bliss potatoes, chopped into 1-in pieces
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. Old Bay seasoning
• 1 lemon, sliced into thin wedges
• 4 tbsp. butter
• kosher salt
• Freshly ground black pepper
• 2 tbsp. chopped fresh parsley leaves

Directions

1. Preheat grill over high heat.
2. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
3. Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
4. Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
5. Serve immediately.

Shrimp, Sausage, Potatoes, and Corn
Cut potato of your choice ( I use red) make sure they are bite size so the cook
Peel and de-vein shrimp
Cut up sausage (I use smoked)
Place sheet of aluminum foil
Add 2 halves of frozen corn. Hand full shrimp, sausage, and potato.
Add salt and pepper creole seasoning a pat of butter drizzle with olive oil
Place a second sheet of aluminum foil. make a pouch and bake on sheet pan for 35-40 min at 400°

Note if potato is not done they weren't cut small enough......

Grandma's Recipe, good old Fashioned, perfect every time.

Grandma's Recipe, good old Fashioned, perfect every time.

Don't forget to click Share or tag yourself! You don't want to get home and forget where you saw it!
Southern Fried Chicken
10 pieces bone in, skin on chicken (I used all legs tonight)
2 C. all purpose flour
1 tsp. salt
1 tsp. black pepper
1/2 tsp. smoked paprika (optional, but adds good flavor)
2 eggs
1/4 C. heavy cream or milk (I used heavy cream)
vegetable oil for frying
Set the chicken out about 15 minutes before you are ready to fry. In a large Ziploc bag combine the flour, salt, pepper and paprika. In a dredging type bowl/dish beat the eggs with the cream or milk. Using a large iron skillet (or other deep sided skillet, you could deep fry also), heat 1" oil to 350 degrees. Take each piece of chicken and dip into the egg mixture then place in the Ziploc bag and shake around till well coated. Shake off excess and place in the hot oil. Repeat with a few more pieces (do not overcrowd the skillet, I cooked mine in two batches). Cook for 7-10 minutes or until the chicken is good and golden brown on the bottom, turn the chicken and brown the other side about another 7 minutes, continue turning and cooking the chicken another 6-8 minutes or until the internal temp. reads 165 degrees (white meat does not take as long as dark meat, so check after 15 minutes of frying). Remove chicken to a paper sack or paper towel lined plate.

. . . Easy No Yeast Dinner Rolls . . .

1 cup flour
1 tsp. baking powder
1 tsp. of salt
1/2 cup milk
2 tablespoons Mayo

Combine all ingredients, spoon into a greased muffin pan. . . Makes aprox 5 rolls . . Cook in preheated 350 degree oven for 15 minutes or til done and golden bread . .

So easy and quick and they are soo good . 

Crock Pot Cube Steak and Gravy

Crock Pot Cube Steak and Gravy

Cube steak ( family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
3/4 cup water
Salt and Pepper to taste
Directions:
Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.

Chocolate No-Bake cookies

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

Crockpot Chicken and Gravy

Crockpot Chicken and Gravy
Ingredients:
2lbs boneless, skinless chicken breasts
14 ½ oz can chicken broth
2 packets of chicken gravy mix

Directions:
1. Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 – 4 hours or until chicken easily pulls apart.
2. Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens.
3. While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. That’s it! Serve with the gravy over the chicken. Yum!

HAMBURGER STEAKS WITH ONION GRAVY
1lb. ground beef
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1tsp. Worcestershire sauce
1tbsp. oil
1 1/2 cup thinly sliced onion
2tbsp. all-purpose flour
1 cup beef broth
1/2tsp. salt
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoes

Hawaiian Pineapple Pork
10 thick pork chops (always allow one per person)
12 ounces ketchup (about half a bottle)
1-1/2 cups water
1/2 cup sugar
1/2 cup vinegar
Salt and pepper to taste
1 small can crushed pineapple
Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer. In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours. Serve with green beans, creamed corn, and rolls.

Super Quick Cobbler

Super Quick Cobbler
Ingredients :
Two 12-oz bags frozen mixed berries
one box white cake mix (no pudding)
and also one can of diet 7-up or sierra mist (clear soda)
Method
First step to prepare this easy and delicious recipe is put frozen fruit in a 9x13 baking dish. And after all that you need to add dry cake mix over the top.Next you need to be sure to pour soda slowly over cake mix. ( DO NOT stir the cake mix and the pop - this will give you a 'crust').
Second step : Now after all that bake 350 between 45 to 50 minutes.
note : You can use frozen peaches if you don't have mixed berries.

1 Can Flaky Grands
Bag shredded cheddar 8 oz.
Half cup milk
Cubed ham or ground cooked sausage 1 cup cooked
5 eggs
Salt and pepper
Add all ingredients and mix saving biscuits for last.

Cut biscuits into fours and carefully mix in.
Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast

Fudge recepie's

SNOWY WHITE FUDGE
3 c. sugar
1/2 c. (1 stick) butter
1 can (5 oz.) evaporated milk
1 jar (*7 oz.) marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla
In heavy saucepan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, whisking constantly to prevent scorching, continue for 5 minutes. Remove from heat, add marshmallow creme and stir until smooth. Add walnuts and vanilla and stir until blended. Pour into a buttered 8 inch square pan. Place on wire rack to cool. Cut into squares. Yield: about 3 pounds.

MAPLE NUT FUDGE
1 c. maple syrup
1 c. white sugar
1/2 c. cream
1/4 c. butter
1/2 c. butternuts (or walnuts)
1/2 tsp. vanilla
Boil sugar, cream, and butter until soft ball stage is reached. Add nuts and vanilla. Beat until ready to pour into buttered tins. in by Mrs. Wm. A. C. Miller (Amanda)

BANANA FUDGE
3 1/2 c. sugar
1/2 tsp. salt
1 c. light cream
3/4 c. butter or margarine
3 tbsp. light corn syrup
1 c. mashed ripe banana (about 3 med.)
1 tbsp. vanilla
1/2 c. walnuts, chopped med. fine
TWO - TONE FUDGE
2 c. packed brown sugar
1 c. granulated sugar
1 c. evaporated milk
1/2 c. butter
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla
1 (6 oz.) pkg. (1 c.) butterscotch
pieces or peanut butter
1 c. chopped walnuts
1 (6 oz.) pkg (1 c.) chocolate chips
In saucepan, combine first 4 ingredients. Bring to full boil, stirring constantly over moderate heat. Cook 10 minutes, stirring occasionally. Remove from heat. Add marshmallow creme and vanilla, mix until smooth. To 2 cups of mixture, add butterscotch pieces and 1/2 cup of the walnuts; blend well. Pour evenly into greased 9-inch square pan. To remaining hot mixture, add chocolate pieces and 1/2 cup walnuts; blend well. Pour second mixture over butterscotch mixture. Chill until firm. Makes approximately 2 1/2 pounds.

PINEAPPLE FUDGE
3 c. sugar
1 tbsp. light corn syrup
1/2 c. crushed pineapple, drained
1/2 c. cream or evaporated milk
2 tbsp. butter
1/2 tsp. vanilla
1 c. chopped walnuts
Combine ;sugar, syrup, pineapple and cream in well buttered heavy saucepan. Bring to a boil over low heat, stirring constantly. Continue cooking, stirring occasionally, until candy reaches soft ball stage (236 degrees). Remove from heat and add butter. DO NOT STIR. Cook until saucepan feels lukewarm. Add vanilla and beat until candy begins to thicken. Beat in nuts and pour into buttered 8 x 8 inch pan as candy firms, it will loose slick look and become creamy. Cool and cut. Friday Seniors and Tuesday Nite Ladies

CHEERY CHERRY VANILLA FUDGE
2 c. granulated sugar
1/2 c. dairy sour cream
1/3 c. light corn syrup
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
1/2 c. quartered candied cherries
1 c. coarsely chopped walnuts
In 2 quart glass measuring cup with handle, combine sugar, sour cream, corn syrup, butter and salt. Microwave on high 5 minutes. Stir well until sugar dissolves. Microwave on high 6 minutes (or until mixture reaches 236 degrees). Let stand 15 minutes. Do Not Stir. Add vanilla; beat until mixture starts to loose its gloss (about 6 minutes). Stir in cherries and walnuts. Quickly pour into buttered 8 1/2 x 4 1/2 inch loaf pan. Cool and cut into squares. Makes about 1 1/2 pounds.

CREAMY ORANGE FUDGE
2 c. sugar
1 can (5 1/3 oz.) evaporated milk
10 lg. marshmallows (or 100 miniature)
1 pkg. (6 oz.) semi sweet chocolate
pieces
1 c. chopped walnuts
1/2 c. butter or margarine, cut in
small pieces
2 tbsp. fresh grated orange peel
In saucepan, combine sugar, evaporated milk and marshmallows. Bring to boil over medium heat. Boil 5 minutes, stirring constantly. Remove from heat; add remaining ingredients. Beat well until fudge thickens, about 5 minutes. Pour into buttered 8 inch square baking pan. Chill until firm. Cut into squares. Makes about 2 pounds, 25 pieces. This is a pretty ordinary fudge recipe except for the orange peel which gives it a great taste and makes it extraordinary. Dallas, Texas

SOUR CREAM FUDGE
3 c. sugar
1 c. sour cream
1/3 c. corn syrup, white
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
2 c. pecans, chopped
In large pan combine sugar, sour cream, corn syrup, butter and salt. Stir mixture constantly over high heat until sugar dissolves and mixture begins to boil. Cover pan, turn heat to medium low and cook for 5 minutes. Uncover and boil on medium high, without stirring, to soft ball stage, 235 degrees on candy thermometer. Remove from heat and let stand until lukewarm. Add vanilla and beat until mixture begins to lose gloss. Stir in pecans. Drop by spoonfuls onto wax paper or pour into buttered pan. Makes 2 pounds plus.

PUMPKIN FUDGE
3 c. sugar
1 c. milk
3 tbsp. light corn syrup
1/2 c. mashed cooked pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 c. butter
1/2 c. chopped nuts, optional
In 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt; bring to boil over high heat stirring constantly. Reduce heat to medium and continue boiling. But do not stir. When mixture registers 232 degrees on candy thermometer (or forms a soft ball when dropped into cold water), remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees on candy thermometer). Then beat mixture until very thick and it loses some of its gloss. Quickly pour into greased 8 inch pan. When firm, cut into about 36 squares.

EASY COFFEE FUDGE
1 pkg. (4 serving size) vanilla pudding
1 tbsp. instant coffee
1/4 c. milk
2 tbsp. butter or margarine
2 c. sifted confectioners' sugar
1 tsp. vanilla (optional)
1/4 c. chopped nuts
Grease or line with waxed paper an 8 x 4 inch loaf pan. Combine pudding mix, instant coffee and milk in saucepan; add butter. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in sugar and vanilla; beat until smooth. Add nuts. Pour quickly into pan. Sprinkle with additional nuts, if desired. Chill until firm, about 30 minutes. Cut into pieces. Cover and store in refrigerator. Makes about 1 pound.

CREAMY MOCHA FUDGE
1 1/3 c. sugar
2/3 c. evaporated milk
1/4 c. Kahlua
1 c. milk chocolate chips
1 tsp. vanilla
1 (7 oz.) jar marshmallow cream
1/4 c. butter
2 c. semi-sweet chocolate chips
2/3 c. chopped nuts
Bring first 6 ingredients to rapid boil, stirring constantly for 5 minutes. Remove from heat, add chocolate and stir until melted. Add remaining ingredients and turn into foil lined pan. Refrigerate and cut in squares when firm. Makes 2 3/4 pounds.

PERSIMMON FUDGE
1 c. persimmon pulp
6 c. sugar
2 1/2 c. milk
1/2 c. light corn syrup
1/4 c. butter or oleo
Combine pulp, sugar, milk and syrup in large saucepan. Cook slowly 1 1/2 to 2 hours until mixture reaches soft ball or 230 degrees. Cool to lukewarm, stir often. Add butter, beat well. When mixture begins to thicken stir in 1 cup chopped nuts (walnuts preferred). Spread in buttered 8 1/2 x 13-inch pan.

GERMAN CHOCOLATE FUDGE
1 lg. can evaporated milk
4 1/2 c. sugar
1 1/2 tbsp. butter
Pinch of salt
1 lg. greased pan--Have ready to add:--12 oz. German chocolate
12 oz. semi-sweet chocolate bits
1 pt. marshmallow creme
2 c. finely chopped nuts
Mix milk, sugar, butter and salt in a saucepan. Bring to a boil. Boil 6 minutes and remove from heat. Add German chocolate, chocolate bits, marshmallow creme and nuts. Mix well. Put into large greased pan. Makes 5 pounds.

SPICED PUMPKIN FUDGE
3 c. sugar
3/4 c. butter or margarine
1 (5 1/3 oz.) can evaporated milk
(2/3 c.)
1/2 c. Libby's solid pack pumpkin
1 tsp. pumpkin pie spice
1 (12 oz.) pkg. butterscotch morsels
1 (7 oz.) jar marshmallow creme
1 c. chopped toasted almonds or pecans
1 tsp. vanilla extract
In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes). Remove from heat, stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla. Mix until well blended. Quickly pour into greased 13 x 9 inch pan, spreading just until even. Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator. Yields 3 pounds.

VELVEETA CHEESE FUDGE
1 lb. butter
4 lbs. powdered sugar
1 tbsp. vanilla
1 lb. Velveeta cheese
1 c. cocoa
1 c. chopped nuts
Melt cheese and butter in saucepan over low heat, stirring almost constantly. Sift sugar and cocoa together, stir into cheese butter mixture. Stir in vanilla and nuts. Spread in buttered pans, cool, cut into squares and store in tightly covered tin or container. This is an excellent fudge for the holidays and makes a huge batch, however, the recipe may be successfully cut down to half.

VANILLA CHIP FUDGE
5 1/2 c. sugar
1 1/2 c. butter
1 1/3 c. evaporated milk
2 (12 oz.) pkg. vanilla milk chips
1 (13 oz.) marshmallow creme
2 c. almonds, chopped coarsely
2 tsp. vanilla
Mix sugar, butter and milk in 5 quart saucepan. Bring to full boil, stirring constantly. Boil over medium heat to 234 degrees, stirring to prevent scorching. Remove from heat; stir in chips until melted. Add remaining ingredients. Pour into two 13 x 9 inch pans. Cool at room temperature. Cut into 1 inch squares.

NUT CARAMEL FUDGE
3 c. dark brown sugar
1 tsp. butter
1 c. chopped nuts
1 1/2 c. milk
1 tsp. vanilla
Cook sugar, butter and milk until it will thread. Remove from heat. Add flavoring and nuts. Beat until mixture is thick and creamy. Pour in buttered pan. Cut into squares when cool.

LIGHTNING MICROWAVE FUDGE
3 2/3 c. powdered sugar, sifted
1/2 c. cocoa
1/2 c. butter or margarine, cut into
pieces
1/4 c. milk
1 tbsp. vanilla
1/2 c. coarsely chopped nuts
Combine sugar, cocoa, butter or margarine in medium microwave proof bowl. Microwave on high (full power) 2 to 3 minutes or until butter is melted. Stir until smooth. Stir in vanilla and nuts. Blend well. Spread into buttered 8" square pan. Cut into 1" candies. About 5 dozen candies.

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Spicy Italian Crescent Ring

Ingredients

2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/2 cup well drained roasted red bell peppers (from a jar)
8 slices provolone cheese, halved
1/3 lb deli sliced hot salami
1/4 lb deli sliced ham
1/4 lb deli sliced capocollo
1/2 cup well drained hot pepper rings (from a jar)

Steps
1 Heat oven to 375°F.
2 Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)
3 Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
4 Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
5 Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices.
To drain the roasted red bell peppers thoroughly, use a fine mesh strainer, then set on a few paper towels to absorb any extra moisture.

*If you don’t like it spicy, switch out the deli meats for a milder flavor, and swap in some ripe olives instead of the hot pepper rings.
Source: pillsbury.com