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!

Southern Custard

 

My husband absolutely loves this stuff. And it's so easy to make!

Preheat oven to 400 degrees

1/2 Cup of Buttermilk

1 Cup of Sugar

2 eggs

3 tablespoons of flour

pinch of salt

1 stick of butter

1 teaspoon of vanilla

Mix all of the ingredients together and pour into a 9-inch pie shell. We prefer this cooked without the pie shell. But, you can get a nice recipe for a pie shell here. Or store-bought will be just fine.

Bake for 25 minutes or until the edges are golden brown. See the above picture.

Rice Pudding

 Rice Pudding

2 cups of cooked rice

1/2 cup of flour ( Self Rising)

1 & 1/2 cups of sugar

2 teaspoons of vanilla

2 egg yolks

2 cups of water

1 cup of milk

Mix together 1/2 cup of flour, 1 &1/2 cups of sugar,2 teaspoons of Vanilla, and 2 egg yolks add a little bit of water and stir until moist. Add two cups of water, and 1 cup of milk, heat until boiling and desired consistency, remove from heat and add rice.

Blueberry Muffin in a cup

 

2 Tbsp. butter

2 Tbsp. sugar

6 Tbsp. self-rising flour (You can also use all-purpose and add baking powder and salt, but I’m going for easy here.)

1/2 tsp. vanilla

3 Tbsp. milk

1 Tbsp. blueberries

Put the butter in the bottom of the teacup.  Microwave for 20 seconds.  The butter will not be completely melted yet.  Take a fork and move the solid piece of butter all around to cup to butter the cup so that the muffin won’t stick.  Microwave the butter for another 20 seconds or until completely melted.  Add the remaining ingredients, except the blueberries, and stir with a fork until all of the ingredients are moistened.  Don’t try to get all the lumps smooth because doing so will make your muffin tough.  Add the blueberries and stir to evenly distribute.  It is better to have a few at least close to the top because they will sink a bit as they cook.  Cook in the microwave on high for 2 minutes or until done.  Remove carefully from the microwave.  The teacup will be very hot.  Serve while warm.

Blackberry Cobbler

(Makes one 8x8 pan)

Ingredients

4 cups Berries

1 Tablespoon Water

1 1/4 cups Sugar

1 cup Flour (self rising)

3/4 cups Milk

3/4 stick Butter

Preheat oven to 350 - melt butter in pan while oven is preheating

Filling

Combine berries, Water and 1/2 Cup of sugar. Heat on stove until juice is formed.

Crust

Combine flour, Milk and 3/4 cups of sugar. Mix well.

Pour crust batter over melted butter. DO NOT MIX!

Spoon Berry Mixture on top

Sprinkle with small amount of sugar

Bake 40 Minutes/ Let cool. Enjoy.

4 ingredient Pecan Balls

 Ingredients

1/2 cup unsalted butter (1 stick), softened

2 tablespoons granulated sugar

1 cup all-purpose flour

1 heaping cup chopped pecans

1/4 teaspoon salt

Optional chocolate drizzle: 1/2 cup semisweet chocolate chips

Instructions

Preheat the oven to 275.

Cream together the butter, sugar, and flour with a hand mixer or stand mixer.

Fold in the pecans and salt and stir until combined. The mixture will be crumbly but will stick to itself.

Roll the dough into small balls (about 1/2-inch across) and place on an ungreased baking sheet. (You can wet your hands to keep the dough from sticking to you.)

Bake at 275 for 45 minutes.

Let cool completely on the baking sheet before transferring to an airtight container. These pecan puffs keep for up to a week on the counter or in the pantry.

To make the chocolate sauce: Place chocolate chips in a microwave-safe bowl. Microwave for 1 minute. Stir and microwave in 30 seconds intervals until chocolate is melted and can be stirred together. Drizzle melted chocolate over cooled pecan balls or dunk balls in the chocolate sauce.

Ambrosia Salad

I 8 oz cream cheese
Large 16 oz cool whip
6 cups mini marshmallows
2 cups sweetened shredded coconut
1 small can canned mandarin oranges, drained
1 cup maraschino cherries, rinsed and dried
1 small can pineapple tidbits, drained

Beat room temp cream cheese and one half cool whip together. Fold in remaining cool chip. Fold in the rest of the ingredients. Add cherries on top just before serving.
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Almond Joy Cookies

Ingredients
1 14 oz bag sweetened coconut flakes
2 cups semi-sweet chocolate chips
? cup chopped lightly salted almonds (I used Blue Diamond Low Sodium Lightly Salted - light blue bag)
1 14 oz can sweetened condensed milk (regular or fat-free works)

Instructions
Preheat the oven to 325F.
Line a large baking sheet with parchment paper and set aside.
In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
Stir until combined.
Scoop out dough with a cookie scoop onto a prepared baking sheet.
Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
Let cool on a baking sheet.
Store cookies in an airtight container.

Pecan balls

Ingredients

1/2 cup unsalted butter (1 stick), softened
2 tablespoons granulated sugar
1 cup all-purpose flour
1 heaping cup chopped pecans
1/4 teaspoon salt
Optional chocolate drizzle: 1/2 cup semisweet chocolate chips
Instructions

Preheat the oven to 275.
Cream together the butter, sugar, and flour with a hand mixer or stand mixer.
Fold in the pecans and salt and stir until combined. The mixture will be crumbly.
Roll the dough into small balls (about 1/2-inch across) and place on an ungreased baking sheet. (You can wet your hands to keep the dough from sticking to you.)
Bake at 275 for 45 minutes.
Let cool completely on the baking sheet before transferring to an airtight container. These pecan puffs keep for up to a week on the counter or in the pantry.

To make the chocolate sauce: Place chocolate chips in a microwave-safe bowl. Microwave for 1 minute. Stir and microwave in 30 seconds intervals until chocolate is melted and can be stirred together. Drizzle melted chocolate over cooled pecan balls or dunk balls in the chocolate sauce.