Kitchen Crafts 'n' More

Thursday, March 27, 2008 Recipe Found (Already!) - for Key Lime Fudge (with No Chocolate)

You Kitchen Crafts 'n' More readers are an impressive bunch. I've already received some of the requested recipes from yesterday's newsletter. This Key Lime fudge recipe was submitted by Cindy, who says it's the one she always uses. It sounds SO good, and so different than the typical chocolate fudge. Enjoy!

Key Lime Fudge
3 cups white chocolate baking pieces
14-ounce can sweetened condensed milk
2 teaspoons finely shredded lime peel
2 tablespoons bottled Key Lime juice or regular lime juice

Line an 8-by-8-by-2-inch or 9-by-9-by-2-inch baking pan with foil, extending foil over the edges of pan. Butter foil; set aside.

Stir baking pieces and sweetened condensed milk in a large heavy saucepan over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel and lime juice. Spread mixture evenly into the prepared pan.

Cover and chill for two hours or until firm. Lift the fudge from pan using edges of foil. Peel off foil and use a knife to cut fudge into pieces. Store in an airtight container at room temperature for up to one week or in the freezer for up to 2 months. Makes 2 1/2 pounds or 64 servings.

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Posted by HappySlob :: 10:58 AM :: 1 comments

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Copycat Recipes - Olive Garden's Tuscan Chicken Recipe

Olive Garden's Tuscan Garlic Chicken Recipe
from the Olive garden website
Thanks to Dorina for sending it in! This is a classic, popular recipe from Olive Garden. Would be perfect with a nice crisp, green salad served on the side. Enjoy!

Serves 6
Prep Time: 15 minutes
Cook: 30 minutes

6 boneless, skinless chicken breasts
1 1/2 cup(s) flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian herb seasoning
1 lb(s) curly or regular fettuccine
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup(s) dry, white wine
1/2 lb(s) whole leaf spinach, stemmed
12 oz heavy cream
1 cup(s) Parmesan cheese, grated

Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.Dredge chicken in the mixture, shaking off any excess.In a large, nonstick, ovenproof skillet, add 3 Tbsp of olive oil – enough to coat – and sauté chicken in batches over medium-high heat for about two to three minutes on each side, or until golden brown and crisp. Add additional olive oil for each batch as necessary.When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 10 to 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.

Cook pasta according to package directions. Drain and set aside until needed.While the pasta is cooking, heat 2 Tbsp of olive oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.Add remaining 1 Tbsp of flour and stir to combine.Next, add the wine and bring to a boil for one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted.

Complete by stirring in the Parmesan cheese.Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra Parmesan cheese.

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Posted by HappySlob :: 10:56 AM :: 0 comments

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Recipes: Banana Squares with Vanilla Icing

These sound fantastic - just top them with a thin vanilla icing (easy - just icing sugar and milk until it creates a thin, drizzly type frosting - definitely add a nice splash of real vanilla extract to flavor it). These little banana squares would be ideal for afternoon tea or bake sales. Jazz them up by adding some chocolate chips or chopped nuts.

Banana Squares
Submitted by Jeannie - thanks!

½ c. butter or margarine
1½ c. sugar
2 eggs
¾ c. commercial sour cream
1 tsp. soda
1 tsp. salt
1 tsp. vanilla
2 large, very ripe, mashed bananas
2 c. flour (make it gluten free by using a gluten free flour mix)

Cream butter and sugar, add eggs, beat until fluffy, add sour cream, soda, salt and vanilla, beat until smooth, add flour, beat until well mixed. Add mashed banana and mix until well blended. Bake in jelly roll pan, or cookie sheet with sides. Bake at 375 degrees for 30 minutes. Frost with thin powdered sugar icing.

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Posted by HappySlob :: 10:53 AM :: 0 comments

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Swiss Potato Bake Recipe - Hash Browns Baked with Cream, Cheese & Butter

Wow, this sounds decadent, over the top and utterly delicious! Would make a good side dish for a special event. Thanks to Jeannie for the recipe.

Swiss Potato Bake

2 pounds frozen hash browns
1 pint whipping cream
2 cups grated Swiss cheese
1/2 cup (1 stick) butter, melted
Salt and pepper

Put hash browns into a 13x9 pan. Sprinkle with salt and pepper. Cover with grated cheese. Pour cream evenly over top. Drizzle with melted butter. Sprinkle with paprika, if desired. Bake at 350F for 1 to 1 1/2 hours.

Lighten up: I think you could very well make this a far lighter dish by using half and half cream (or even lighter milk), and a bit less butter.

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Posted by HappySlob :: 10:49 AM :: 0 comments

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