Chocolate Fondue

16 1-ounce milk chocolate candy bars, broken (I use Hershey's Milk Chocolate bars)

30 large marshmallows

1/3 cup milk

1/3 cup whipping cream

Place chocolate bars and milk in fondue pot (or non-stick sauce pan on stove top). Turn temperature dial to warm. Stirring constantly, add marshmallows until melted. Gradually add whipping cream.

Serve with fresh fruit, pound or angel food cake.

* I usually use strawberries, apples, pineapples, and bananas.

Yield: 3 Cups

* Berries, Bananas, Cherries, Grapes, Oranges, Peaches, Pineapple, Kiwi, and Apples

Finger Stickin' Chicken

Finger Stickin' Chicken

1 Jar of Sticky Fingers BBQ Sauce - Carolina Sweet Flavor

1 Jar of Smuckers Strawberry Jam

1 Lipton Onion Soup Mix

Chicken (up to 5 lbs)  My kids love drumsticks, so I do one large pack of those, and a few split breasts

Mix first three ingredients in bowl.  Place chicken in baking dish(es), and pour mixture evenly over top.  Bake in pre-heated oven @ 300 degrees for 2 hours.

I served this with creamed red potatoes and chives, and a mixed green salad.  Very quick and easy -- a hit with kids! :)

Kid-Friendly Strawberry Jam

Freezer Strawberry Jam

2 cups washed, crushed strawberries

4 cups sugar

3/4 cup water

1 box powdered fruit pectin (1 3/4 oz.)

Place crushed berries into a large bowl. Add sugar to fruit, mix well, and let stand for 10 minutes. Mix water and pectin in small saucepan, bring mixture to a boil, and boil for 1 minute, stirring constantly. Remove from heat, and stir pectin into fruit. Continue stirring for 3 minutes. Ladle quickly into sterilized freezable jars, leaving 1/2 inch headroom. Seal immediately. Let jars stand at room temperature until the jam is set. Freeze. Makes 5 to 6 8-ounce jars.

Potato Bake?

I'm not sure as to the "real" name of this recipe. My friend Yvette passed it along, and it was an easy success, so I figured I'd share it with you!

Potato Bake

1 (30 oz.) bag of OreIda Shredded Hash Browns (Country Style)

8 oz. Sour Cream

1 can Cream of Chicken Soup

1 c. Chopped Onion

Salt and Pepper

2 c. Shredded Mild Cheddar Cheese

Preheat oven to 350 degrees. Mix 1 1/4 c. shredded cheese with all other ingredients in 13x9 baking dish (until moist. Bake uncovered for 50 minutes. Sprinkle remaining cheese on top and bake additional 5 minutes.

** I served this with BBQ baby back ribs, and a mixed spring salad... it was a really nice combination, and VERY easy! I'll post the recipe for the EASIEST, fall off the bone, ribs - ever!!**

Fatty Cake

This is by-far one of my favorite desserts! And, it's sooooo easy to make! I'll post a picture when I can find my camera quickly... the cake disappears quickly. ;)

Fatty Cake

1 box Devils Food Cake

1 box Instant Chocolate Pudding (4 oz)

8 oz Sour Cream

3 Eggs

1/2 cup oil

1/2 cup HOT water

1 1/2 cups chocolate chips

Mix well and add chocolate chips. Bake @ 350 degrees for 45-50 minutes in a well-greased bundt pan.

Breakfast Dinner

Breakfast Casserole

3 Croissants

1 package of turkey bacon cooked and crumbled
6 eggs, beaten
2 cups milk
1 tsp. salt
1 tsp. dried mustard
1 cup shredded cheddar

Preheat oven to 350 degrees. Rip apart croissants and line bottom of 9x13 baking dish (Pyrex). Mix all other ingredients together in a mixing bowl, and pour over croissants. Cover and refrigerate overnight, or bake when ready. Bake uncovered for 45 minutes.

Sparoni (Spah-Roni)

I made up a new recipe last night, and it turned out to be a hit with both Jim and the boys. If you're a crazy (well, maybe not crazy... like me!), busy mom ~ you'll love this meal. It's quick and EASY!

Sparoni

1 lb. elbow macaroni noodles

1 lb. ground beef

1 small clove garlic - crushed

29 oz. tomato puree

15 oz. tomato sauce (I prefer Contadina... it seems to be less tangy)

1 tbs. sugar

Italian seasoning

Salt & Pepper

1 c. whipping cream

1/4 c. grated Parmesan cheese

Cook noodles, drain and set aside. Brown ground beef with garlic and Italian seasoning. Drain meat and return to pan. Add next five ingredients with a couple shakes of Italian seasoning and bring to a simmer. Stir in Parmesan cheese and whipping cream. Add cooked noodles, cover and keep on low heat until ready to serve.

* I allowed my completed dish to stay on a low light (covered) for 30 minutes. The sauce thickened. If you want it more 'saucy' eat it right away.