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Message |
Vee
Member
02-23-2004
| Wednesday, December 06, 2006 - 7:55 pm
Sewmommy, thanks for posting a microwave peanut butter fudge recipe. My microwave recipe for chocolate fudge calls for the powdered sugar, too. The cook-on-the-stove method just calls for reg sugar. I bought some fluff today, too, and some extra crunchy Jif p'nut butter. Tomorrow could be the day! LOL, Huk! Did you make a fluffernutter today? You've sure got me thinking about it!
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Loyolamom
Member
05-10-2005
| Thursday, December 07, 2006 - 1:43 am
Sewmommy, thanks so much for the fudge recipe! When I was a kid, more than 30 years ago ! my Mom made peanut butter fudge. She said all it took was peanut butter and powdered sugar and if that if she could make it then anyone could. It was great! I always wished I had asked her for the recipe. This is the closest one I've seen and I can't wait to try it!
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Hukdonreality
Member
09-29-2003
| Thursday, December 07, 2006 - 4:45 am
Vee, I DID buy Fluff (yesterday) but had some spaghetti to finish up for dinner. It's a Fluffernutter for lunch today!! Yippee!
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Biloxibelle
Member
12-21-2001
| Thursday, December 07, 2006 - 6:33 am
I still haven't been de-fluffed! Doggoneit! I never it made it to the store yesterday. I think I am going to try one of everything that has been posted here.
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Hukdonreality
Member
09-29-2003
| Thursday, December 07, 2006 - 6:59 am
Biloxibelle, even if I post a recipe for salamander entrail quiche topped with rocky mountain oysters? o.k., I think that sounds pretty gross...but you DID say you think you're going to try everything posted here! 
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Biloxibelle
Member
12-21-2001
| Thursday, December 07, 2006 - 7:24 am
ROFL Huk, I said I'd try it. Didn't say I would eat it. Do we top it with fluff? That could change everything.
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Hukdonreality
Member
09-29-2003
| Thursday, December 07, 2006 - 7:47 am
Alright, you can top it with Fluff. Let me know how it is!
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Vee
Member
02-23-2004
| Thursday, December 07, 2006 - 11:37 am
Inviting you to *my folder* to see what I made today... There's still plenty left even if I have had two pieces. Ackkk!
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Sewmommy
Member
07-06-2004
| Thursday, December 07, 2006 - 12:36 pm
I really want peanut butter fudge now. With a drizzle of chocolate over the top! (Glad I could help Loyolamom) I have a question now. I have made for the past few years brunch for Christmas. My favorite part is french toast casserole. Unfortunately I have lost my recipe. I have done a search, but have only found recipes with lots more stuff than I need. I can wing it fairly well, but need a guideline. For a 9x13 pan I use a whole loaf of crusty bread, half a block of cream cheese(sweetened, but how much sweetening?) And then eggs and milk over the top, sweetened as well and a tad of vanilla added. How much eggs and milk do you think? Thanks so much!
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Native_texan
Member
08-24-2004
| Thursday, December 07, 2006 - 12:59 pm
Sew, I don't have my recipe here with me but I found this one that sounds pretty much like mine. I use real maple syrup. http://www.recipezaar.com/160390
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Maris
Member
03-28-2002
| Friday, December 08, 2006 - 12:51 pm
anyone out there with "to die for" chocolate cookie recipes for the holidays?
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Vacanick
Member
07-12-2004
| Friday, December 08, 2006 - 2:01 pm
I'm making rum balls, if you'd like that recipe Maris. Otherwise, I'm looking for a good hot dip recipe?? Like an artichoke or cheese dip. Something for children and adults.
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Native_texan
Member
08-24-2004
| Friday, December 08, 2006 - 2:04 pm
Maris, how's this: http://freshcatering.blogspot.com/2005/12/chocolate-to-die-for-cookies.html
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Maris
Member
03-28-2002
| Friday, December 08, 2006 - 2:10 pm
thanks NT, and sure would like that recipe. I am going to bake this weekend.
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Scooterrific
Member
07-08-2005
| Friday, December 08, 2006 - 2:16 pm
I make a good artichoke dip (so I've been told and my 6 year old even loves it) 3 cans of aritichoke hearts finely chopped 2 cups of mayo 1 cup of romano cheese (use more or less) 1 cup of fresh parmesean (use more or less) Mix together and bake at 350 for about 30 - 45 minutes I usually sprinkle fresh parmesean on top, before baking...because in my family there is no such thing as too much cheese 
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Native_texan
Member
08-24-2004
| Friday, December 08, 2006 - 2:20 pm
Could someone please explain to me the attraction of artichokes?
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Scooterrific
Member
07-08-2005
| Friday, December 08, 2006 - 2:24 pm
NT..They're yummilicious!!!! You silly girl!
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Vacanick
Member
07-12-2004
| Friday, December 08, 2006 - 2:31 pm
They really are yummy NT!!! Your recipe sounds wonderful and easy Scoot ... perfect for me! Thank you!!!
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Native_texan
Member
08-24-2004
| Friday, December 08, 2006 - 2:36 pm

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Scooterrific
Member
07-08-2005
| Friday, December 08, 2006 - 2:36 pm
It is Nick...It's mandatory that I bring it to all family get togethers! LOL...my sister even bought me a casserole dish for it for my Christmas present one year. You're most welcome!!! Glad I was able to help.
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Mamapors
Member
07-29-2004
| Friday, December 08, 2006 - 2:40 pm
Hey Scoot, are those artichoke hears marinated or not? And how big are the cans?
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Scooterrific
Member
07-08-2005
| Friday, December 08, 2006 - 2:48 pm
LOL @ Nt for the visual! Mama...Non-marinated are best....I can't recall the exact size ...I think 14 0z. Yeah that's it.
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Darrellh
Member
07-21-2004
| Friday, December 08, 2006 - 3:00 pm
I like the artichoke-spinach dip at TGIFriday's
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Scooterrific
Member
07-08-2005
| Friday, December 08, 2006 - 3:08 pm
I've tried that...while I like them each separately...I don't care for them together. JMO, of course.
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Pamy
Member
01-02-2002
| Friday, December 08, 2006 - 3:32 pm
a girl at work makes these oreo balls..we call them Schwetty Balls for fun LOL she mixes crream cheese and oreos then dips them in white choclate!! yum! plus we make all kinds of 'these schwetty balls melt in your mouth' and so on...yep we are 12
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