Peanut Butter Fudge

I found this recipe in a family cookbook Lara compiled several years ago, but it took until this year for me to try it. It turned out amazingly creamy and yummy, and when we gave some of it away one of the recipients told us that they fought over who would get the last piece.  Next time I make it, I'm dipping it in chocolate for extra decadence!  :)

Click here for printable recipe.  

Peanut Butter Fudge
posted by Lara's Mom

The ingredients:
1/2 cup sugar
2 cups light brown sugar
3/4 cups milk
1-18 oz jar peanut butter
1- 7oz jar marshmallow creme
1 tsp vanilla 

Mix sugar, brown sugar, and milk in a large saucepan. Bring slowly to a boil, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add peanut butter, marshmallow creme, and vanilla. Mix quickly before fudge hardens. Pour into well buttered 9 inch pan. Cool then cut.  Enjoy!

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Confetti Cornbread

Life is getting busy around here, but I was excited to post this fun new cornbread recipe I found.  We loved all the flavor and bright colors and thought it would go perfectly with a Mexican themed Christmas Eve dinner. 

 Click here for printable recipe. 

Confetti Cornbread
from Mom

The ingredients:
1 cup flour
1 cup cornmeal
3 Tbsp. sugar
1-1/4 tsp chili powder
1 tsp salt
1 cup milk
1/2 cup unsalted butter, melted
1 large egg
1 cup finely diced mixed peppers (I used 3/4 cup diced peppers and 1/4 cup sundried tomatoes)

Directions:
Preheat the oven to 400° and grease an 8 or 9 inch square pan. Whisk dry ingredients together in a large bowl. In another bowl, whisk the milk, butter, and egg together. Pour the wet ingredients over the dry and gently stir until the batter is evenly moistened. Add the peppers and stir to combine.

Bake for about 25 minutes, or until a toothpick inserted in the cornbread comes out dry. Cool 15 minutes before serving. Enjoy!

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My Best Cake

Hi! Lara's Mom here. I used to make a similar cake many years ago and then lost the recipe. This is easier and different than the one I used to make, but is still very good.

The ingredients:

Click here for Printable Recipe.

1 German chocolate cake mix - make and bake

1 can sweetened condensed milk
16-17 oz caramel topping (I made mine from scratch--see recipe below)
1 carton (8-oz.) Cool Whip

CARAMEL TOPPING:

5 Tablespoons Butter

1 Cup brown sugar

Pinch of salt
1/4 cup half and half (I use milk)
1/2 tsp vanilla

For caramel topping: Heat butter and sugar over low heat until smooth. Add half and half and salt. Simmer 4 minutes. Add vanilla. Stir for a minute or so.

After baking German chocolate cake as directed, make holes in baked cake with wooden spoon handle.Pour sweetened condensed milk and caramel topping over warm cake.

Cool for 2 hours in the refrigerator.

Cover with whipped topping. Leftovers (if you have any) need to be kept refrigerated. Enjoy.

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