TIA GFY Recipe blog

2/3 c canned milk
1-2/3 cup sugar - I found it to be a bit sugary when I made it, might recommend a little less sugar.
1-1/2 cups of miniature marshmallows
1-1/2 cups of chocolate chips
1 tsp of vanilla 
1 tbsp of stick butter

Stir together canned milk and suger in a pan and bring to boil.  When mixture bubbles around edges, set timer for 5 minutes and stir constantly.

Remove pan from heat and stir in miniature marshmallows, chocolate chips, vanilla and butter. Stir till marshmallows and chocolate chips are melted (it starts to get hard quickly) then pour into greased 8×8 or 9×9 pan. Let cool.  

Turn pan upside down and let fudge fall out.  Cut and enjoy.

(You can add 1/2 cup of chopped nuts or use peanut butter chips, etc.)

I posted these on my blog, with photo.

Preheat oven to 350 degrees.

Cream together:

• 1/3 cup vegetable shortening
• 2/3 cup sugar
• 1/2 teaspoon vanilla

Then add and mix until light and fluffy:

• 1 egg
• 2 egg whites
• 2-3 mushed ripe bananas

Sift together:

• 1.75 cups flour
• 2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Blend until just mixed, then add

• 1 heaping cup of cut up cranberries
• 1/2 cup chocolate chips (or more, depending on your mood)

Bake for 15-20 minutes, depending on how heaping they are.  This can also be done in a bread loaf, and that bakes for 1 hour.  Remember, if using glass (Pyrex), turn temp down 25 degrees and bake 15 extra minutes to prevent uneven burning along the edge of the pan.

• 1 TBS cold unsalted butter
• 1.5 cups heavy cream
• 3 cups sugar
• 3 oz unsweetened chopped chocolate
• 1/4 cup light corn syrup
• 1/4 teaspoon salt

In saucepan over medium-low bring cream, sugar, chocolate, corn syrup and salt to melted evenness. Turn up to medium and boil, washing down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Continue to cook without stirring until 238 degrees, 10-15 minutes.

Immediately pour into bowl with the butter in it. This bowl should be on a wire rack. Let sit undisturbed to 110 degrees, about 1.5-2 hours. *Using a wooden spoon, begin to gently stir mixture*. Continue to stir, gradually increasing speed until mixture thickens, lightens in color, and loses its sheen, 4-5 minutes.

Pour into 8 inch square baking pan that has been lined with parchment or wax paper. Use small offset spatula to smooth. Let cool on wire rack 1 hour, then cover with plastic and refrigerate 8 hours.

(*this is where you can do add ins, like 1 teaspoon mint extract)

This is for any sized roast. I’ve used it for one that is 5 pounds and one that is 15. Enjoy!

 Bring roast to room temp. For a 10 lb roast, you’ll need at least an hour at room temp

Preheat over to 375. Season meat however you want. I use penzey’s prime rib rub or their chicago steak seasoning. SOmetimes I make up my own too.
Place meat fat side up in a shallow roasting pan

DO NOT COVER
DO NOT ADD WATER (my mom gave this to me. She liked caps for emphasis)

Put roast in oven for 1 hour. Turn off heat.

DO NOT REMOVE ROAST
DO NOT OPEN DOOR

30-40 minutes before serving, turn oven on to 375 again.

This will give you a good medium rare roast. If you are really worried, stick a thermometer in it, just don’t pull it out until the meat has rested or all the juice comes out.

Can also be made as bread loaves.

3 cups flour (I use a 2:1 ratio whole wheat flour to regular flour)
2/3 cup Splenda BLEND Sugar for baking
1/4 cup Splenda BLEND Brown Sugar Blend
2 tsp baking soda
1/2 tsp baking powder
2 tsp pumpkin pie spice (or blend of cloves, nutmeg, allspice, ginger)
1 tsp cinnamon
1 tsp salt
1 can pumpkin
1 tsp vanilla extract
1/3 cup vegetable oil
1/3 cup applesauce
3/4 cup egg beaters OR 3 eggs
3/4 cup semisweet chocolate chips

1) Preheat oven to 350 degrees. Spray muffin cups or loaf pans with non-strick spray
2) In large bowl, stir flour, sugar, baking soda, baking powder, cinnamon, pumpkin pie spice and salt
3) In a separate bowl, combine pumpkin, eggs, vanilla, oil and applesauce.
4) Stir pumpkin mixture into flour mixture until smooth. Fold in chocolate chips. Scoop into muffin pans or bread loaf pans.
5) Bake muffins 25 minutes, small loaves need 30-35 minutes, and larger breads need 45-50 minutes.

Note: Only half as much sweetener volume is used in this Splenda BLEND recipe - for an alternative, use 2/3 cup regular sugar and 2/3 cup regular splenda sugar. Likewise, you would use 1/2 cup of regular brown sugar in place of 1/4 cup Splenda BLEND Brown Sugar Blend.

3 1/4 cups crushed vanilla wafers (I use the food proccesser on them)
3/4 cup confectioners’ sugar (powdered)
1/4 cup unsweetened cocoa powder (Penzy’s has the best cocoa)
1 1/2 cups chopped pecans (I use the food proccesser on them)
3 tablespoons light corn syrup
1/2 cup rum (I’ve also used some Starbucks liquor, dark rum, vanilla rum, etc)

DIRECTIONS:
1. In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa, and nuts. Blend in corn syrup and rum.
2. Shape into 1 inch balls, and roll in additional confectioners’ sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners’ sugar before serving.

These are the ones I posted on the Knot awhile ago. I’ve since re-named them “Diabetic Shock Chocolate Chip Cookies” since that’s what will happen to you. You are forewarned.

Preheat to 325 degrees

• 3/4 cup unsalted butter, melted

• 1 cup packed brown sugar

• 1/2 cup sugar

• 1 Tablespoon vanilla

• 1 egg

• 1 egg yolk

• 2 cups flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• Bag of chocolate chips (I like quality dark chocolate chips)

Cream together butter and sugars. Then blend in vanilla, egg and egg yolk until very light and creamy. Sift together dry ingredients and blend into dough. Add chips.

This is the important part – use a ¼ cup to measure out each cookie drop. Yes, that big. Make sure cookies are 3 inches apart. Bake for 15-17 minutes. Makes 18-24 cookies.