 |
THE BEST PEANUT BUTTER FUDGE |
|
1/2 c. butter |
|
1 lb. Light brown suger |
|
1/2 cup Milk 3/4 peanut butter (smooth or chunky) |
|
1 tsp vanilla extract |
|
1 lb box confectioners suger |
|
In medium saucepan, melt butter, stir in brown suger and milk. Bring to a boil; boil and stir two minutes. Remove from heat; stir in peanut butter. Beat until thoroughly mixed. Pour into buttered pan (8-or 9 inch). and allow to cool. Cut into squares. |
|
Christmas Breakfast Casserole |
|
2 cups seasoned croutons |
|
1 cup shredded Chedder cheese 1 (4 oz) can mushroom pieces, draned |
|
1 1/2 pounds country-fresh sausage, browned and crumbled |
|
1/2 cup chopped onion 6 eggs |
|
2 1/2 cups milk, divided |
|
1/2 teaspoon salt |
|
1/2 teaspoon pepper |
|
1/2 teaspoon Dry mustard |
|
1 (10 oz) can cream of mushroom soup |
|
Place croutons in greased 9X13X2 pan. Top with cheese and mushrooms. Brwon sausage and onion, drain and spread over cheese. Beat eggs with 2 cups of milk and seasonings; pour over sausage. Cover and refrigerate overnight. (may be frozen at this point). Mix soup with 1/2 cup milk and spread on top. Bake at 325 for 1 hour. Serves 8. |
member logon
