Grandma Hickman's Hot Fudge Sauce

1 can of sweetened condensed milk
1 cube of butter
2 c. chocolate chips

Melt together.

Easy Fantasy Fudge

1 1/2 c. butter
6 c. sugar
2 cans (5 oz.) evaporated milk - 1 1/3 cups
2 packages (12 oz. each) chocolate chips
1 jar (13 oz.) marshmallow creme
2 c. chopped nuts
2 t. vanilla

Lightly grease 2 (13x9) or 3 (9x9) pans. Mix butter, sugar and milk in heavy 4 or 5 quart sauce pan. Bring to full rolling boil on medium heat, stirring constantly. Continue boiling on medium heat for 5 minutes or until temperature reaches 234 degrees (stirring constantly). Remove from heat. Gradually stir in chips until melted. Add remaining ingredients. Mix well. Pour into pans. Cook at room temperature. Cut into squares.

Orange Sherbet Jello

1 large package of vanilla pudding (not instant)
1 large package of orange jello
1 pint of heavy whipping cream
2 cans of mandarin oranges
1 large can of crushed pineapple

Add 2 cups of water to the pudding mixture in a pan and cook until the mixture is thick. Dissolve the orange jello into the pudding mixture and stir until it is completely blended. Let this mixture cool completely. Drain the oranges and pineapple well. Whip the cream (adding 1/2 cup of powdered sugar to sweeten). When the pudding mixture is cook, gently fold the pudding mixture, whipping cream, and fruit together until uniformly blended. Chill.

This recipe comes from Trent's Christmas food traditions.

Butterscotch Bubble-Loaf

24 frozen Rhodes rolls
1 pkg. 3 oz. regular butterscotch pudding (not instant)
1/2 c. brown sugar
1 t. vanilla
1 t. cinnamon
1/3 c. melted butter
1 c. nuts (optional)

Mix all the ingredients, but the rolls, in a sauce pan. Heat until sugar has dissolved. Place the frozen rolls into a greased bundt pan. Pour liquid mixture over the rolls. Cover pan with plastic wrap sprayed with Pam. Let rolls rise until double or even w/top of pan. Put tinfoil underneath your pan in the oven because it usually drips. Bake at 350 degrees for 30 to 45 minutes.

This is our family's traditional Christmas morning breakfast (comes from Trent's family).

Jonah's Microwave Caramels

1/2 c. sweetened condensed milk
1/2 c. butter (not margarine)
1/2 c. sugar
1/2 c. brown sugar
1/2 c. karo syrup





Put all ingredients in a microwave safe bowl. Cook on high for 2 minutes and then stir. Repeat for 2 minutes then stir. Cook again for 1 1/2 minutes and stir. Cook for 1 minute and then pour into a well buttered 8x8 pan and let cool for 3 hours. Cut and wrap in waxed paper.

For a slightly softer caramel use these times: (2 min, 1.5 min, 1.5 min, 1 min)

For black licorice caramels add:
1/2 t. black food coloring
1/2 t. anise flavoring (before pouring into pan)

This recipe is for a high wattage microwave (i.e. 1100 watts).

This recipe is so easy! 8 minutes and you have perfect caramels. We made these for our neighbors this year and boys are already clamoring for another pan.

Monte Cristo Casserole (Pampered Chef)

1 cup milk
6 eggs
2 packages (12.5 ounces each) frozen French toast slices, thawed
8 ounces deli baked ham, diced
8 ounces deli roast turkey, diced
4 ounces Swiss cheese, grated (1 cup)
1/4 cup fresh parsley, snipped
1 tablespoon powdered sugar
2 cups fresh strawberries, sliced
1/2 cup strawberry ice cream topping
(frozen strawberries and jam also work)

1. Preheat oven to 375F. Heat milk in small microwave-cooker on HIGH 3 minutes or until hot. Whisk eggs in a bowl; add hot milk to eggs, whisking until blended. Cut French toast into 3/4-inch cubes; place in large colander bowl. Pour egg mixture over French toast cubes; toss gently; set aside.
2. Dice ham and turkey. Grate cheese. Snip parsley. Combine ham, turkey, cheese and parsley in a bowl; mix. Layer half of the French toast cubes in bottom of a rectangular baker. Top with half of the meat and cheese mixture. Repeat.
3. Bake 30-35 minutes or until golden brown and set in center. Remove to cooling rack; cool 10 minutes. Sprinkle with powdered sugar.
4. Slice strawberries. Combine strawberries with strawberry topping in small colander bowl. Cut casserole into squares; serve. Top each serving with strawberry mixture.

We had a Christmas brunch last week. A neighbor brought this and I loved it. It reminds me of the Monte Cristo sandwiches that we had a Disneyland last May.

Sauerkraut Soup

4 c. chicken broth (2 cans)
1 can cream of mushroom soup
1 16 oz can sauerkraut, rinsed and drained
8 ounces fresh (or bottled) mushroom, sliced
2 medium potatoes, cubed
2 medium carrots, chopped
1 medium onion, chopped
2 stalks of celery, chopped
1 pound of polish sausage (or polska kielbasa)
2 T. vinegar
1 t. dried dill
1/2 t. pepper

Cook in a crockpot on low until veggies are tender (up to 10 hours).

(based on a recipe by Gene Orlowski)

This is a soup that Trent's mom makes all the time.

Mozarella Steak

2 lbs round steak (cut into small pieces and brown)
1 lg can of tomatoes
1/4 t. basil (or italian seasoning of sorts)
3/4 t. salt
1 medium onion, chopped
1 green pepper, chopped

Cook for 5 hours (high) in crockpot. Just before serving add 1 1/2 c. shredded mozarella cheese (we serve the cheese separately). Serve over rice or noodles.

From Kathy Hickman

Oatmeal Pudding Cookies

1 1/4 c. flour
1 c. butter (softened)
3/4 c. packed brown sugar
2 eggs
3 to 3 1/2 c. quick oatmeal
1 c. raisins (optional)
1 t. baking soda
1/4 c. sugar
1 package instant jello pudding (vanilla or chocolate)

Mix flour and baking soda. Combine sugar, butter and pudding. Mix until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in oats and raisins. Drop by rounded teaspoonful onto ungreased baking sheets about 2 inches apart. Bake at 375 for 8 to 10 minutes.

Also from Trent's mom.

Chex Mix

3/4 stick of butter
1 1/4 t. all season salt
4 1/2 t. worcestershire sauce
2 2/3 c. each of Corn, Rice and Wheat Chex
1 c. + mixed nuts
1 c. + pretzels

Melt the butter and mix in theseasoned salt and Warcestershire sauce. Mix all the dry ingredients together and then coat with the melted butter mix. Spread out on baking sheet and cook at 250 for one hour, stirring every 15 minutes.

This and fudge are our annual Christmas "snacks."