Quick and easy two layer fudge

I found this amazing recipe in a Facebook post, and I'm sharing it here. I apologize for not being able to credit the original author.

My family devoured this dish within hours of preparation.

I divided a 40-ounce jar of peanut butter into two bowls.

I used one 16-ounce (regular size) Hershey chocolate cake frosting and one 16-ounce cream cheese cake frosting. You may use your preferred frosting flavors.

I melted the first bowl of peanut butter in the microwave for one minute on high, then melted the Hershey cake frosting the same way. I poured the cake frosting into the melted peanut butter and stirred thoroughly. I poured this into a greased 9x4 casserole dish. I popped it into the freezer for roughly twenty minutes. Then I did the exact same thing to the next bowl of peanut butter, adding the melted cream cheese frosting and mixing well. I poured the second layer on top of the first and placed it in the refrigerator for thirty minutes.

If your knife sticks to the fudge, add a little oil to your knife with a paper towel. 

My family and I have agreed that the longer the fudge sets, the better it is. But good luck with that part. Ours didn't last!

French Toast or Egg Bread?

 So this is your basic  French Toast. 

Four pieces of loaf bread dipped in milk and egg then lightly fried in a cast iron frying pan.

I beat four eggs with a small dash of milk.

Heat a small amount of oil in your frying pan, about a teaspoon of oil or Crisco.

Dip the bread into the milk and egg mixture, coating well. Then place into the hot frying pan. Brown each side of your bread. Add some butter and syrup. Enjoy!

Egg Bread

I was making French Toast for my mom's breakfast one morning. I offered to make my Grandkids some, but their mom Cari , (Of Cari on living.) was worried about all of the sugar right before school. This is where the idea of "Egg Bread" was born. I cooked a piece of French toast as normal. But added a slice of American Cheese to it. The grands had grilled cheese sandwiches made with "Egg Bread", and loved them! 

Easy Dinner Rolls

 I have found the most amazing dinner rolls. And they are so easy to do. Quick and easy is always a plus when you're in the kitchen right? Well, these rolls are just that and my family devours them!

Preheat to 350 degrees

2 Cups of self-rising flour

1 cup of milk. You can use whole or buttermilk. Whichever your family prefers.

3 Large tablespoons of Dukes mayonnaise.

Mix the ingredients to the consistency of a muffin batter. (Add a touch more milk if needed.)

Add this mixture to a well-greased muffin pan. (Regular size) Filling each about one-quarter full.

Bake until the tops are golden. Once you bring them out of the oven you may add a pat of butter to each. Or brush with butter. Let them cool before removing from the pan. Enjoy!

Scrambled Eggs

Scrambled Eggs

 Like me, I'm sure you make scrambled eggs for yourself or your family. After the meal and you clean up the dishes you always notice what is left on each plate as you clean. If you want those scrambled eggs to be completely gone, Try this!

Eggs ( I usually cook  to six to twelve.)

Cooking oil, butter, or Crisco.

Sour Cream

Salt and black pepper

Crack your eggs into a bowl and beat with a fork or wire whisk.

Heat your oil in a frying pan set to medium heat. This is just enough to coat the bottom of your pan.

Pour eggs into the hot pan and scramble as usual. When the eggs are about halfway done, add two Tablespoons of sour cream. You can add more or less to taste. Add salt and pepper. finish cooking as usual.

I believe you and your family will enjoy these eggs as much as we do! If you like it, leave me a message and let me know!

Venison Burger

 My husband and I cooked some mouth-watering venison burgers tonight. I'm pretty picky about Venison and wild boar meat. I don't like a strong gamey taste. But these burgers are amazing. Whether you cook them on the grill, stove, or cast iron frying pan, the taste is unbeatable.

This recipe is per two pounds of meat. So adjust accordingly. (There are 5 lbs. in the picture)

2 pounds of ground venison

6 Saltine cracker crushed

1 egg

1 teaspoon of minced onion or onion powder

2 teaspoons of paprika

1 teaspoon of garlic powder

1 teaspoon of black pepper.

2 tablespoons of Worcestershire sauce

Mix all of the above into your ground venison. Mix thoroughly. Separate your meat into equal-sized balls, then roll them out into patties. Lightly salt each pattie now. Cook them however you prefer. ( I cook mine in the oven using a broiler. I cooked for thirty minutes at 350 degrees. Make sure your juices are running clear and you'll know it's done.