Sesame Beef and Broccoli

Ingredients

1/2

cup Asian sesame dressing 

1

tablespoon soy sauce

5

cups fresh broccoli florets 

1

tablespoon packed brown sugar 

1 1/2

lb boneless beef sirloin steak, cut into 2-inch pieces

2

teaspoons sesame seed

• 1

  Heat oven to 450°F. Spray 15x10x1-inch rimmed sheet pan with cooking spray.
• 2

  In large bowl, mix dressing and 1.5 teaspoon of the soy sauce; add broccoli, and toss to coat. Pour broccoli mixture onto pan; spread in single layer. In same bowl, mix brown sugar, salt and remaining 3 teaspoons soy sauce. Add beef to mixture; turn to coat. Add beef to pan with broccoli. Roast 10 to 14 minutes or until beef is cooked to desired doneness (145°F for medium-rare) and broccoli is fork-tender. Sprinkle with sesame seed.

stuffed peppers

1.2 cup water
1.2 cup instant rice
1.5 lbs hamburger
2.25 cup salsa
16 oz corn
1.5 c shredded cheese

preheat oven to 350 degrees
thaw hamburger (7 minutes+3.5+2 minutes
brown hamburger, and start instant rice
after hamburger is brown, add salsa and corn, cook 5 more minutes
remove from heat
stir in rice
stir in half of cheese
spoon into 10 green peppers
put some water in the bottom of the pan (glass pan)
bake 30 minutes
add the rest of the cheese to the top
bake 10 minutes

apple pie filling

9 cups sugar
2 cups cornstarch

4 tsp cinnamon (might need more)
2 tsp salt

0.5 tsp nutmeg
10 cups water

6 TBsp lemon juice
14 lbs apples

• Peel and cut out cores of apples, cut into pieces, toss with lemon; this should result in 
• 10 lbs (4500 grams, 36 cups) cut apple pieces

Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.

Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes to an hour.

put into 9 quart bags, about 4 cups each, and freeze for up to 12 months

Barley soup

Round 1:
64 oz beef broth
1.0 lb hamburger (browned, grease drained)
1.0 lb carrots, cut to pieces approximately the size of a marble
1.3 cups (266 grams) barley
1 tsp pepper

Round 2:
1 zuccini (200 grams)
1 squash (225 grams)
16 oz peas
16 oz water

Dump Round 1 into crock pot on low for 5-6 hours.
add Round 2 and cook for another hour.
=================
notes:
barley soaked up all liquid after 4 hours, so added 16 oz water to recipe. 
maybe should put the barley in later.
proportions seemed ok; interesting mix of textures.

Caramel for apples

1.0 C Butter
2.0 C Brown Sugar (packed)
1.0 C Light corn syrup

1.0 can (12 oz) evaporated milk +
1.875 C sugar
or
1.0 can (12-14 oz) sweetened condensed milk)

2.0 tsp Vanilla extract

Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.

makes about 6 C of caramel.
This iteration, I coated both sides of 16 apple slices.

Chili

1 1/2 pounds lean ground beef

 1(16-ounce) cans red kidney beans, rinsed and drained 

1 can of Pinto beans 

2 (14-1/2-ounce) cans diced tomatoes

2/3 tablespoons chili powder

1 teaspoon salt

1 teaspoon pepper

1 teaspoon ground cumin
14oz can of Beef broth

Crescent-Wrapped Chicken Parmesan

8 chicken tenderloins (about 1 1/4 lb)

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons butter

2 oz deli mozzarella cheese

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

 1 tablespoons grated Parmesan cheese

1 cup marinara sauce 

 

Heat oven to 375°F. Spray cookie sheet with cooking spray. Cut small slits in side of each chicken tenderloin, and insert piece of mozzarella cheese. . Place piece of chicken on wide end of triangle; roll dough around chicken, and place on cookie sheet. Brush crescents with melted butter; top each with about 1 teaspoon Parmesan cheese. Bake 14 to 18 minutes or until golden brown.

Enchilada Soup

2 lbs of ground beef, browned

2 cups of corn, frozen

2 10 oz cans of Enchilada Sauce

2 14.5 oz cans of Diced Tomatoes

2 14.5 oz of beef broth

2 T Chili powder

5 garlic gloves, minced

2 cups of Shredded Cheddar Cheese

Sour Cream, optional

Tortilla Chips, optional

Instructions

Throw all ingredients in slow cooker except for cheese, sour cream, and chips.

Cook on high for 3 hours or low for 6 hours.

Garnish with cheddar cheese and sour cream

potato soup

Set1:
6 potatoes (2 lbs)
32 oz chicken broth
0.3 cup minced onion
0.25 cup butter
2 tsp pepper

Set2:
1 cup ham
1 cup bacon

Set3:
1 cup cream
1 cup shredded cheese
3 tbsp chives

Cut potatoes and butter into cubes
Put Set1 into crock pot on High for 4 hours
Add Set2 and change to Low, for 1 hour
Add Set3 and stir just before serving.

Monte Cristo Sandwiches

Batter:
1 egg
1 cup milk
1 tsp sugar
1 tBsp baking powder
1 cup flour

Sandwiches
9 slices bread
3 slices turkey (9 slices if using thin deli turkey)
3 slices swiss cheese
3 slices ham (9 slices if using thin deli ham)
3 slices american cheese

Other:
extra flour
toothpicks
1/3 gallon frying oil
powdered sugar
Raspberry jam

Start heating oil while creating sandwiches
The sandwiches will only sink in about 3cm into the liquid, so dont bother with too deep a pan
Triple decker sandwich, with ham and american together, turkey and swiss together.
Cut in half, Pin the 3 corners with the toothpicks.
Beat batter until smooth.
Dip sandwich in batter and carefully cover all the sides and surface.
then cover in a layer of dry flour.
Carefully place in hot (340-380 degree)oil and fry until golden; remove onto plate covered in paper towel
Let cool for a few minutes before removing the tooth picks.
cut in half (quarter-sandwich triangles) and dust with powdered sugar
serve with Raspberry jam.

Brazilian Grilled Pineapple

1 cup brown sugar
2 tsp ground cinnamon
1 pineapple, peeled, cored, and cut into 6 wedges

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.
Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

Brazilian Chicken With Coconut Milk Sauce

1 tsp ground cumin
1 tsp ground black pepper
1 tsp ground turmeric
1 tsp ground coriander
4 boneless skinless chicken breast halves
5 TBsp olive oil
0.25 cup dried chopped onion
2 jalapeno peppers, seeded and chopped
1 TBsp garlic
2 cans petite diced tomatos
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley

In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
Place the chicken in the bowl, and rub on all sides with the spice mixture.
Heat 2 TBsp olive oil in a skillet over medium heat.
Place the chicken in the skillet.
Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.
Remove from heat and set aside.
Heat the remaining olive oil in the skillet.
Cook and stir the onion, jalapeno peppers, and garlic 5 minutes, or until tender.
Mix in the tomatoes and continue cooking 5 to 8 minutes.
Stir in the coconut milk.
Serve over the chicken.
Garnish with the parsley.

Mini Quiche Recipe

Ingredients

• 4 frozen 9in pie crust
• 6 large eggs, beaten
• 1 cup heavy cream
• 1½ cups grated cheddar cheese
• Salt and pepper
• Add-In Options
• spinach, chopped
• broccoli, chopped
• mushrooms, cleaned and diced
• onion, diced
• garlic, minced
• bacon, cooked and crumbled
• ham, cooked and diced
• seafood, cooked and chopped

Instructions

1. Preheat oven to 375º F.
2. Spray mini muffin tin with nonstick cooking spray, set aside
3. Using a small round cutter, small wine glass was perfect, cut pie crust and place into indentations of muffin tin and place in the oven to pre-bake for about 8 minutes. For a crustless mini quiche, simply omit.
4. Whisk together eggs and heavy cream until light and fluffy. Add salt, pepper, and cayenne pepper until well-combined. Stir in cheese. Pour into pie shells and top with add-in options as desired. Bake for for 20-25 minutes until the egg mixture is set. Remove from the oven and let rest about 5 minutes before serving.
5. Serve warm.

Notes

Reheat in a 375º F oven for 8-10 minutes or in the microwave at 70% power for 30-45 seconds. Take care not to overheat as they will become tough.

Savory bacon scones

3.0 Cups flour
1.0 TBsp baking powder
1.0 TBsp sugar 

1.5 tsp salt
0.5c unsalted butter, slightly cooler than room temperature
1.5 Cups shredded colby jack or cheddar cheese

0.5 Cup thinly sliced green onions
0.5 tsp black pepper
1 cup heavy cream (mix-in)

0.5 Cup bacon bits

2 TBsp heavy cream (top coat)

In a large bowl, mix flour, baking powder, sugar, and salt. 

One at a time, cut in the butter, cheese, green onions, pepper and bacon with a pastry blender or fork

Add 1 cup of the cream and work just enough to make it mostly hold together, being careful not to overwork.

Divide into 2 parts and squish on a silpat until uniformly 0.75 inch thick

Cut each into 8 wedges, and carefully separate from each other by at least 0.5 inch.

Paint the tops with the extra 2 tablespoons of cream

Bake 22 to 23 minutes. 

Let cool 5 minutes before eating, but serve warm

Original recipe at at: http://www.foodnetwork.com/recipes/emeril-lagasse/bacon-cheddar-cheese-scones-recipe.html?oc=linkback

Idaho sunrise (egg stuffed potato)

baked potatoes, slightly cooled
melted butter
eggs
shredded cheese
salt
black pepper
fillings of your choice: green pepper, bacon or ham, etc.

Preheat oven to 325 degrees.
Slice a layer off the top of each potato.  Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper.  Sprinkle a layer of shredded cheese into each potato and add fillings.
 Fill each potato about 3/4 full.  Crack one egg into each potato.  Sprinkle with a little more salt and pepper.  Top with additional cheese and toppings if desired.
Place potatoes on a baking sheet and cook for about 30 minutes.  Egg whites should be set and yolks soft.

Chicken pot pie

3.3 cups frozen mixed vegetables
2 cups cut up cooked chicken
2 cans condensed cream of chicken soup
2 cups Bisquick
1 cup milk
2 eggs

mix chicken, soup, and vegetables in a 9x13 pan
in separate bowl, mix Bisquick, milk, and eggs, then pour over 9x13 mixture
bake at 400 for 30 minutes

version 2.0
800g frozen chicken (about 3 big breasts); thaw in rock crock
900g (32 oz) frozen mixed vegetables
600g (2 cans) cream of chicken soup
3 cups Bisquick
1.5 cup milk
3 eggs

mix chicken, soup, and vegetables in two 8x8 pans
in separate bowl, mix Bisquick, milk, and eggs, then pour over 8x8 mixtures
bake at 400 for 40 minutes

Pumpkin Spice Latte

1 cup milk 2 TBSP pure pumpkin puree 1 TBSP sugar 0.25 tsp pumpkin pie spice, plus more for sprinkling 0.25 tsp pure vanilla extract 0.25 cup hot espresso or strong brewed coffee Sweetened whipped cream, for serving Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds. Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

Dorito chicken bake

2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
½ cup sour cream
1 can Ro-tel tomatoes (drained)
½ packet taco seasoning
1 large bag Doritos
Shredded lettuce (optional)
diced tomato (optional)

Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.
Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.
Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.

Banana Bread

3.5 very ripe bananas peeled (520 grams)
0.5 cup melted butter
0.25 tsp salt
1.0 tsp baking soda
1.0 cup sugar
2.0 egg
2.0 tsp vanilla extract
2.0 cups of all-purpose flour
Optional:
1.0 cups semi-sweet chips (0.5 bag)
0.6 cups crushed walnuts

Pre-Heat Oven
Mash bananas and melted butter in bowl
Add salt, baking soda
Add sugar, egg, vanilla
Mix in flour
Stir in chips or nuts
For muffins, fill cups about 3/4 and bake 40 minutes at 330°F
For black metal loaf pan, fills about 2/3 and bake 65 minutes at 330°F
For thick bundt pan, multiply recipe by 1.5 and bake 65 minutes at 330°F
For Glass loaf pan, bake 9?0 minutes at 325°F
or until a tester inserted into the center comes out clean; choc chips complicate this.

Rhubarb Crumble

1.0c sugar 1.0 eggs 0.25c flour 0.5tsp salt 4.5c rhubarb 1.0c butter, melted 20seconds 0.5c flour 3.0c oats 1.0c brown sugar 2.0tsp cinnamon slowly cut dry ingredients into butter with fork. load into 9x13 pan, wet on bottom, dry on top bake 350 for 30 minutes

apple crumble

2.3C oats
1.3C brown sugar
1.0C flour
2tBsp cinnamon
1.0C butter, softened
1 frozen package apples (evaluate true size later... 2c?)

put apples on bottom of 9x13 pan
stir dry ingredients in separate BOWL
mash in butter
spread on top of apples in 9x13 pan
bake 375 for 45 minutes

ham (bacon)and corn chowder soup

4 cups cooked ham, diced(750g)
some onion powder(1 tBsp)
4 cups carrots(500grams)
7 cups (1150g) potatoes cut in cubes (1400g  before peeled and cut)

    precook for 5 minutes or so to get a head start

3 (15 ounce) cans creamed corn
48 ounces chicken broth
3 cups evaporated milk
3 cups cheddar cheese, shredded
some pepper 0.5 tsp?
   2 tablespoons cornstarch (optional)
   3 tablespoons cold water (optional)
0.5 cup bacon bits

Place ham, celery, onion, carrots, potatoes, corn and chicken broth in crock pot.
Add pepper to taste.
Turn crock pot to low and cook 4 to 5 hours.

During last 10 minutes of cooking add evaporated milk.
Stir lightly to allow cheese to melt.
If a thicker soup is desired, add optional cornstarch after dissolving it in cold water.

Sugar Cookies

3 cups butter
4 cups sugar
8 eggs
4 teaspoons vanilla

10 cups flour
4 teaspoons baking powder
4 teaspoons salt

mix wet together in a big bowl, dry in a medium one.
add dry to wet, about 1/4 at a time.
cover with plastic and chill
if you are thinking ahead, you will separate into 
    thick pancake chunks for chilling, (about 1.5 cups each) 
    so it will roll easier later

roll to 1/4 inch thick(1/8 is pressing your luck)

(use 1/4 inch thick wood on either side of dough to keep the rolling pin up)

bake 400 degrees for 9 minutes

makes a lot.  80-100?  had at least 4 big flats before recycle.

Modified chex mix

Modified chex mix

6 cups wheat chex
6 cups corn chex
6 cups rice chex
6 cups crispix
3 cups pretzels
1 container(2.5lb) costco mixed nuts. (no peanuts)  
    add these to pan last.
    pluck out a good handful (0.25 C) of brazil nuts and throw them away

3 sticks butter
0.5 cup worcestershire sauce  (remember to shake)
2 tbsp seasoned salt
1 tbsp garlic powder
1 tbsp onion powder  (actually supposed to be 2/3, but fudge it.)

cook at 250F, stirring every 15 minutes.
make sure you stir At Least 3 times.
spread on paper towels, leave out overnight.
unsuitable for eating until the next day.

Features:
extra saucy/spicy/tasty.
nut-heavy.
easier measurements; fewer dirty dishes.
double+ size batch (lasts a little longer)
still kinda fits in turkey roasting pan.

Crockpot Hamburger Soup

1 lb lean ground beef
0.25 cup onion powder
1 can (28 oz) whole tomatoes, chopped
3 cups (650 grams) diced Potatoes
    (figure peeling loss = 3% per potato, if 3 potatoes,~=10%, start with 715g)
24 oz frozen vegetables
2 tsp chili powder
21-24 oz condensed beef broth
1 cup (150 grams) sliced carrots (maybe 2x? Average Baby Carrot Is 8 Grams)
1 tsp salt
1 tsp Worchestershire sauce
1-2 cups water

Brown ground beef with onion
drain off fat
Add ground beef and all other ingredients to slow cooker
Cover and cook on low 7 to 9 hours

Butterscotch rolled cookies

1 cup brown sugar
1/2 tsp salt
1/2 cup butter
1 egg
1/2 tsp vanilla
1.75 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon

Mix brown sugar, salt and butter thoroughly. Add egg and vanilla and beat until fluffy.
Sift flour, baking powder, soda and cinnamon;
add to creamed mixture, mixing thoroughly.
Refrigerate for several hours or overnight.

Roll the dough out until it is about 1/8 inch thick.
Cut into shapes and bake 8-10 minutes at 350 degrees

Whole Wheat Honey Rolls

0.75 cup +2 TBSP water
1 tsp salt
0.25 cup honey (80 grams)
2 TBSP margarine or butter
2.25 cups whole wheat flour
2 TBSP dry milk
2 tsp regular active dry yeast

use "Whole wheat dough" setting
remove, cover and let rise 30 minutes
divide into 15 pieces
cover and let rise 30 minutes

bake 325 for 25 to 35 minutes

Pizza Dough
1.33 cup water
1 tsp salt
2.5 TBSP vegetable oil
3.66 cups flour (50/50 wheat/normal works well)
2.5 tsp regular active dry yeast

use "French Dough" setting
remove and roll to cookie sheet
let rise 30 minutes
spread toppings

bake 425 for 15 to 20 minutes

Banana Bread
1.5 cup mashed ripe bananas
1 tsp vanilla
0.5 tsp salt
0.25 cup sugar
1 TBSP margarine or butter
2.25 cups flour
1 TBSP dry milk
0.25 tsp baking soda
0.33 cup whole walnuts or pecans
1 tsp regular active dry yeast
(normal bread setting)

White Bread
0.75 cup water
1 tsp salt
1TBSP +1tsp sugar
1 TBSP shortening
2 cups flour
2 tsp dry milk
1.25 tsp regular active dry yeast

Wheat dinner rolls
3/4 cup +1TBSP water
1/2 teaspoon salt
2 TBSP packed brown sugar
1 TBSP margarine or butter
1 cup flour
1 cup whole wheat flour
1 TBSP dry milk
1.5 tsp active dry yeast
use "Whole wheat dough" setting.
take out and let rise 30 minutes
separate rolls & let rise again 30 minutes
Bake 375 for 10-15 minutes

Chili
* 1 lb. ground round
* 2 cans (15 ounces each) tomato sauce
* 1 can (14.5 ounces) diced tomatoes with onion and garlic
* 2 cans (15 ounces) pinto beans, rinsed and drained
* 1 envelope McCormick chili seasoning
* garlic powder to taste, about 1/2 teaspoon
* 2 teaspoons chili powder, or to taste
* salt and pepper to taste

Preparation:
Brown the hamburger with the onion. Drain. Add hamburger and rest of ingredients to slow cooker/Crock Pot (or other methods maybe used) and cook on low 8 to 10 hours.

Baker's Brownies

(compatible with lactose intolerant constitutions)
4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup Gold 'n Soft Margarine
2 cups sugar
3 eggs
1 tsp vanilla
1 cup flour
1 cup pecans

Preheat oven to 350
Microwave chocolate and butter on high 2 minutes or until butter is melted.
stir until chocolate is melted
stir in sugar, eggs, and vanilla
add flour and nuts
mix well
spread into greased pan
Bake 30 to 35 minutes or until toothpick inserted comes out with fudgy crumbs

Pastry-Wrapped Cranberry Brie

1 can Pilsbury crescent dinner rolls
1 round Brie cheese
3 TBSP whole berry cranberry sauce
1 TBSP apricot preserves
1/2 tsp dried rosemary leaves, crushed
2 medium pears, unpeeled, thinly sliced

heat oven to 350

form dough into 2 seven inch squares
cut cheese round into two thinner rounds
place one round, rind side down on dough square #2
mix cranberry and apricot,
spread over top of cheese
sprinkle with rosemary
top with other cheese round, rind side up.
use center of dough square #2 to top brie stack.
wrap up sides of brie stack as possible

Back brie stack 25 to 30 minutes or until golden brown
use corners of dough square #2 to create poinsetta art for the top
bake art separately for 8-10 minutes or until golden brown

after both are baked, assemble on serving plate
let stand 15 minutes before serving
serve warm with pears

Coffee syrup

Basic coffee syrup

2 C water
3 C sugar
4 Tbsp corn syrup

Boil 5 minutes

Rum cake

Rum Cake

1 box German Chocolate Cake
1 pkg vanilla instant pudding
4 eggs
1/2 C rum
1/2 C oil
1/2 C water
1/2 C finely chopped walnuts

Grease & flour bundt pan
spread nuts on the bottom
combine all ingredients in large bowl
Mix 4 min
pour into pan
Bake 350 degrees for 50-60 minutes
pour hot rum glaze over top
cool 1 hour before taking out of pan

Rum Glaze

1/2 C rum
1/2 C butter
1 C sugar
1/4 C water

cook in saucepan 3-5 minutes.

green bean casserole

1 pound lean ground beef
salt and pepper
2 (10.75 ounce) cans condensed tomato soup
1 (15 ounce) can green beans, drained
6 servings instant mashed potatoes, made in advance
1 cup shredded Cheddar cheese


 Preheat oven to 350°F
Brown the hamburger, adding spices as desired.
(make sure your mashed potatoes are ready!!)
In a casserole dish, combine hamburger mixture, tomato soup and green beans.
Mix together and top the whole dish with the mashed potatoes.
sprinkle cheddar cheese on top
Bake uncovered for 30 minutes.


NOTES
Mashed potatoes spread easier while warm.
These quantities seem small, but it feeds everybody including grandpa, it is not a well-liked recipe.

Candy Cane Cookies

5c flour
1c butter
1c shortening
2c powder sugar
2 eggs
2 tsp vanilla
2 tsp salt
1 tsp mint
some red food coloring

Except the mint and food coloring, use half of the ingredients for each mix/batch.
stir the dry ingredients for a batch together in one bowl, the wet in another, then combine.
add the mint to only one of the mixes, an appropriate amount of red food coloring to the other.

use hands to roll into strands
twist two strands of opposing colors together
roll again
form into a hook on the pan.

Bake at 375 degrees for 9 minutes

Fudge
makes 5.75 lbs. (I always thought this recipe was 10lbs)

6c sugar
1.5c butter
1 can evaporated milk (1.33c )
2 bags chocolate chips (12 oz)
2 tsp vanilla
1 large jar marshmallow creme (13oz)
nuts

Mix sugar, butter and evaporated milk in a large saucepan (minimum 4.5 quart)
Bring to a fluffy boil
Stir continuously for 5-6 minutes (~248 on candy thermometer)
Remove from burner

Panic.

Add marshmallow creme, stir, vanilla, stir, chocolate chips, stir, stir, stir.
Vow to get in better shape before making another pan of fudge.
Stir some more.
Pour in to 9X13 pan
add nuts to half of the pan, if desired. Fold in.

Leave overnight to set.

And the Test was NOT good, because it distracted from greenup's REAL blog at http://www.greenups.com/

In the beginning, was the test...