Recipes of Week - April 28-May 2, 2008

Terrific Vanilla Muffins
1 1/2 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter or margarine
2 teaspoons vanilla extract
1 cup granulated sugar
2 large eggs, beaten
1/2 cup sour cream (fat free)
sparkling colored sugar

In a large bowl, whisk together flour, baking powder, salt and baking soda, set aside. Cut the butter into 1 inch pieces and place in a bowl. Add vanilla and blend for
one minute. Add the sugar and eggs and mix well. Add in the flour mixture alternately with the sour cream, blending well after each addition. Divide the batter into twelve paper lined muffin tins. Top each one with a little sparkling colored Sugar. Bake at 375 for 22-25 minutes or until springy to the touch.
These muffins can be frozen. Makes 12.

Million Dollar Fudge
From: Muriel of Arlington
4 1/2 cups sugar
pinch of salt
2 Tablespoons butter
12 oz. can evaporated milk
12 oz. semi sweet chocolate chips
Three 4 oz. pkgs. German sweet chocolate, broken into pieces
7 oz. jar marshmallow creme
2 cups chopped nuts - Optional
In a heavy saucepan, combine sugar, salt, butter and milk. Bring to a boil over medium heat, stirring constantly. Cook for 6 minutes - attached a candy thermometer and cook until it reaches 225 degrees. Take off the heat and stir in chocolate chips, German chocolate pieces and the marshmallow creme. Stir until completely combined and smooth. If desired, add nuts. Spread into a buttered 9x13 pan. Let sit at room temperature for several hours,
then cut into pieces.

Recipes of Week  - April 21-25, 2008

Spinach Salad & Dressing
From: Elsa of Findlay
1 pound fresh spinach, cleaned/trimmed
1/2 sweet onion, thin sliced
1 carrot, peeled/shredded
2 hard boiled eggs, quartered
5 slices of bacon, fried crisp/crumbled
1 1/2 cups croutons, optional
Dressing:
1/2cup honey
 1/4  cup water
1/4 cup cider vinegar
1/4 cup catsup
2 Tablsp. minced onion
1 teaspoon Worcestershire
Blend dressing ingredients in a shaker jar. Chill until ready to serve. Combine salad ingredients just before serving. Drizzle with dressing and serve immediately.

Elegant Raspberry Chocolate Pie
From: Sharyn of Carey
Small box of raspberry flavored gelatin
1 1/4 cups boiling water
1 pint vanilla ice cream, softened prepared chocolate crumb crust
3 Tablespoons margarine
2 squares Baker's semi-sweet chocolate
Cool Whip topping & fresh raspberries for garnish
Dissolve gelatin powder in the water - stir in ice cream until melted and Smooth. Chill until slightly thickened, about 10-15 minutes. Pour into the crust and spread evenly. Cover and chill until set, about 2 hours. Melt the Margarine and chocolate together, cool. Spread over the top of the pie. Chill until hardened. Serve each piece with a dollop of Cool Whip and berries!

Iced Fruit Smoothie
From: Debbie of Findlay
1/2 cup sliced fresh strawberries
1/2 cup sliced bananas
1/2 cup diced fresh cantaloupe
1/2 cup diced honeydew melon
Combine in a blender for a couple of minutes until smooth, add in a few ice cubes and blend well. Serve immediately! Great icy treat!

To check if Baking Soda is alright to use:
Put one teaspoon of baking soda in a small glass dish, add in 2 teaspoons of vinegar. Stir. If the soda bubbles  - it's ok! If not, throw it out - it won't work in your baking!

Pineapple Pie
From: Ruby of Tiffin
20 oz. pineapple chunks, drained
2 large apples, peeled, sliced
1 Tablespoon lemon juice
1 1/2 teaspoons grated lemon peel
3/4  cup granulated sugar
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pastry for two crust 9" pie
2 Tablespoons butter

Combine drained pineapple, apples, lemon juice and the peel.  Combine the flour, cinnamon and nutmeg. Stir the dry ingredients into the fruit until well mixed. Spoon this mixture into a pastry lined pie plate. Dot with the butter. Top with the other pastry shell, flute and vent it. Bake in a pre-heated 450 oven for 10 minutes, then reduce heat to 350 and bake for an additional 50 minutes.

Chocolate Covered Potato Candy
From: Paula of Findlay
2 cups boiled, mashed potato
1 stick of butter, room temperature
Two 1 pound boxes confectioner's sugar
1 1 /2 teaspoons vanilla extract
2 cups melted dipping chocolate
Cool the potato, add butter, sugar and vanilla and mix well - chill for one hour. This should be the consistency of marzipan. Divide into small pieces and roll
into small balls. Dip into the chocolate, then set aside to harden. Serve cold.


Hot Fudge Pudding Cake
From: Barbara of Fostoria
1 cup flour
3/4 cup sugar
2 teaspoons baking powder
2 Tablespoons cocoa powder
1/4 teaspoon salt
1/2 cup milk
2 Tablespoons canola oil
1 cup chopped nuts (Optional)
Blend well and put into a 9" square pan. Mix together: 1 cup brown sugar, packed 1/4 cup cocoa powder Sprinkle over the top of the batter evenly in the pan. Top with: 1 3/4 cups of hot water. Do Not Stir. Bake at 350 for 45 minutes. Serve warm or cold.