Chunky Peanut Butter Fudge

Ingredients:

3 C Sugar

2/3 C Evaporated Milk

3/4 C Butter

7 -7.5 oz Marshmallow Creme

15-16 oz Chunky Peanut Butter

1 t Vanilla Extract

Directions:

Grease a 9x13-inch baking dish. 

In a large pot, mix sugar, evaporated milk and butter. 

Stir constantly over medium heat until mixture begins to boil. Boil for about 4 minutes until a candy thermometer reads between 234-240 degrees F (soft ball). 

Remove from heat and stir in marshmallow creme, peanut butter and vanilla.

Scoop into prepared baking dish and spread evenly. 

Refrigerate until firm. 

Cut into squares and enjoy!

*Adapted from http://www.food.com/recipe/best-ever-peanut-butter-fudge-49596

16 Bean Ham and Kale Soup

Ingredients:

20 oz Bag of 16 Bean Soup Mix (or bean mix of your choice), discard flavor packet

5-6 oz Smoked Ham Steak, diced (with bone, if possible)

1 Large Onion, diced

4-5 Carrots, peeled and sliced

4 Garlic cloves, minced or pressed

1 Medium Green Pepper, diced

4 Celery Stalks, sliced

2 Green Onions, sliced

1 T Dried Cilantro

1 C Tomato Sauce

3/4 t Ground Cumin

1 T Kosher Salt

1 t Black Pepper

1 Sprig Fresh Rosemary

2 Sprigs Fresh Thyme

2 C Kale, coarsely chooped with stems removed (fresh or frozen)

Directions:

Rinse beans. In a large pot cover beans with water (according to package directions) and soak overnight. 

Discard the water and add 15 cups of fresh water to pot of beans. Cook uncovered for 1 hour on medium-heat. 

Add ham, onion, carrots, garlic, green pepper, celery, green onions, cilantro, tomato sauce, cumin, salt, pepper, rosemary, thyme and kale. 

Lower heat to low and simmer, covered for about one hour, stirring occasionally or until beans are cooked through. 

Add more salt, to taste, if needed. 

Yield: 8 Servings

* Adapted from http://www.skinnytaste.com/2016/01/16-bean-soup-with-ham-and-kale.html?m=1#more

Homemade Hot Cocoa

Ingredients:

1/2 C Sugar

1/3 C Unsweetened Cocoa Powder

1/8 t Ground Cinnamon

Pinch Salt

1/3 C Boiling Water

3 C Whole Milk

1 C Half-and-half

3/4 t Vanilla Extract

Whipped Cream or Marshmallows, optional

Directions:

In a large saucepan, whisk together sugar, cocoa, cinnamon and salt. 

Stir in boiling water. Whisk until sugar is dissolved. 

Bring to a simmer over medium-high heat, stirring constantly for about two minutes. 

Stir in milk and half. Cook and stir until just hot. 

Remove from heat and stir in vanilla extract. 

Serve topped with whipped cream or marshmallows!

Yield: 3 Servings

* Adapted from http://allrecipes.com/recipe/234015/homestyle-hot-cocoa/

Cranberry, Raspberry and Lemony Cream Cheese Gelatin Mold

Ingredients:

2 3oz Packages Raspberry-flavored gelatin

2 3oz Packages Lemon-flavored gelatin

2 8oz Packages Cream cheese, softened

1 14oz Can Whole Berry Cranberry sauce

2 C Water, divided

1/2 C Half-and-half

Directions:

Place mold in freezer. 

In a medium saucepan, combine 1 1/2 C water and cranberry sauce. 

Bring to a boil, stirring frequently. 

Add both packages of raspberry gelatin and continue stirring until completely dissolved. 

Remove mold from freezer and carefully pour raspberry mixture into the bottom of the mold. 

Return to freezer for 30-40 minutes or until gelatin has set enough for you to press gently and leave a slight fingerprint. 

Remove to refrigerator. 

In a medium saucepan, combine 1/2 C water, softened cream cheese and half-and-half. Bring to a simmer and stir continuously until cheese has completely dissolved.

Bring to a low bowl and add both packages of lemon gelatin. Stir until completely dissolved. 

Remove from heat and allow to cool for about 8-10'minutes, stirring occasionally. 

Remove raspberry mixture from refrigerator. Ladle lemon mixture on top of raspberry mixture one scoop at a time until done. 

Place back in refrigerator overnight. 

When ready to serve, fill sink with warm water and place mold into water (being careful not to get any water inside the mold) for 8 seconds. 

Remove from water and jiggle gently to see if mold has loosened. If necessary, place back into warm water for a few more seconds. 

Place serving dish on top of mold and carefully invert to remove the gelatin. 

Serve garnished with thinly sliced lemons or oranges if desired!

* Adapted from http://themccallumsshamrockpatch.com/2014/11/11/cranberry-jell-o-mold/

Beef and Lentil Soup

Ingredients:

2 T Olive Oil or Grass-Fed Beef Tallow

2 lb Beef Stew Meat, cut into 1-inch cubes

1 Large Onion, diced

3 Large Celery Stalks, sliced

3 Large Carrots, Sliced

6 Garlic Cloves, minced

1/2 T Fresh Rosemary, chopped

1/2 T Dried Oregano

2 T Dried Parsley 

13 C Quality or Homemade Beef Broth

28-ounce Can Diced Tomatoes, with juice

2 C Lentils, rinsed

Salt and Pepper, to taste

Directions:

In a large pot, Brown half of stew meat in olive oil or tallow over medium heat. Remove meat and brown other half. Remove all browned meat and set aside. 

Add onion, celery, carrots, garlic, rosemary, oregano and parsley. Cook until onions are translucent. 

Return stew meat to pot. Add broth and tomatoes. Bring to a boil. Reduce heat and cover. Simmer until meat is tender, about 1 hour. 

Add lentils and replace cover. Simmer until lentils are tender, about 40 minutes. 

Season to taste with salt and pepper. 

Yield: 5-6 Servings

* Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/lentil-soup-with-beef-recipe.html

Citrus Green Iced Tea

Ingredients:

4 C Water

2 Green Tea Bags

1/3 C Sugar

1 T Lime Juice

1/4 t Orange Extract

Directions:

Pour 4 cups boiling water over green tea bags. Let steep for 20 minutes. 

Remove tea bags and stir in sugar. 

Stir in lime juice and orange extract. 

Refrigerate until chilled before serving. 

* Adapted from http://www.ehow.com/how_2297118_lipton-citrus-green-tea.html

Garlic and Herb Prime Rib Roast

Ingredients:

6-8 Pound Beef Rib Roast

8 Garlic Cloves, minced

2 T Fresh Thyme (or 2 t Ground Thyme)

2 T Minced Fresh Rosemary (or 2 t Dried Rosemary)

1 T Salt

1/2 T Ground Black Pepper

Olive Oil

Directions:

Place roast fat-side-up in roasting pan. 

Trim fat if needed. 

Cut five 1/2-inch deep slits in top of roast. 

In a small bowl, combine garlic, thyme, rosemary, salt and pepper. Add enough olive oil to make a paste. 

Rub paste all over the top of the roast and press down into slits. Allow to rest for 1 hour. 

Preheat oven to 450 degrees. 

Bake for 20 minutes then reduce temperature to 350 degrees. 

Cook until internal temperature reaches 135-140 degrees, about 70-90 minutes. Cover with foil if roast begins to get too brown. 

Remove from oven and let rest, covered loosely by foil, for 15-20 minutes before slicing and serving. 

* Adapted from http://www.williams-sonoma.com/recipe/garlic-herb-standing-rib-roast.html