Peanut Butter Fudge

I looked high and low for a good peanut butter fudge recipe, since Tim loves it. After trying many different ones, this is the one we found to be the best. It is more yummy if kept cold.

Peanut Butter fudge:

1 cup butter
1 cup peanut butter
1 tsp. vanilla
1 pound (3 3/4 cups) powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into 8X8 inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Chocolate Snow Swirl Fudge

This is a new recipe that I found a few years ago. Super yummy fudge!

Chocolate Snow Swirl Fudge:

3 cups semi-sweet chocolate chips
1 (14 ounce) can Sweetend Condensed Milk
4 TBS. butter or margarine (divided)
1 1/2 tsp. vanilla
Dash of salt
2 cups miniature marshmallows
1 cup chopped nuts (optional)

1. Melt chips with Sweetened condensed milk, 2 TBS butter, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into wax paper-lined 8x8 or 9x9 square pan.
2. In medium saucepan, over low heast, melt marshmallows with remaining 2 TBS butter. Spread on top of fudge with table knife or metal spatula, swirl through top of fudge.
3. Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off wax paper and cut into squares. Store covered in refrigerator.

Chocolate Haystacks

Another one of Mom's recipes.

Chocolate Haystacks:

1 6-oz. package semi-sweet chocolate chips.
2 tsp. oil
2 cups chow mein noodles
2 cups marshmallows

1. Melt chocolate in the microwave.
2. Stir in salad oil.
3. In a large bowl, mix chow mein noodles and marshmallows into chocolate and mix carefully. 

4. Drop dough into balls onto wax paper. Cool until set.

Peanut Butter Haystacks

This was one of Mom's recipes. Love these haystacks!

Peanut Butter Haystacks:

1 cup butterscotch chips
1/2 cup peanut butter
2 cups chow mein noodles
2 cups marshmallows

1. Melt butterscotch chips and peanut butter on top of a double boiler or in the microwave. Blend together.
2. Stir marshmallows and noodles gently into the melted peanut butter mixture.
3. Drop dough into "balls" onto wax paper. Cool until set.

Mary's version of INO

I worked at INO for 6 years, in doing so, I've learned to make a great burger. The real secret is great ingredients.

This is for a Double Double Animal style
Ingredients:
Ground beef (INO uses Front Corner Chuck)
Lettuce (iceburg)
Plump red tomatoes
Pickles (I use homemade, but any dill will work)
Mustard
Ketchup
Mayonnaise
American Cheese
Buns (INO uses a sponge dough, made specifically for INO, I have found the best douplicate is made by Wonder Bread)
 Onion
 Salt
Pepper

Equipment:
Temperature-controlled non-stick griddle
Metal spatula
Stopwatch (I use the stopwatch on my phone)

Prep:
Wash and leaf lettuce, removing any "spines"
Wash and slice tomatoes, should be approximately 1/4" thick, remove core (1 large tomato should be enough for 6 burgers)
slice pickles, 3 per burger, then julienne for "spread" 
Chop onion. I find it best to slice the onion thinly (same thickness as tomato) then chop the slices.
Combine equal parts salt and pepper in bowl.

"spread":
INO did a good job of keeping the recipe for their spread a secret. As associates, we were told to tell customers that it is mayonnaise-based and contains egg. Those who eat utah's famous "fry sauce" say it is similar in taste. I prepare my own spread similarly to fry sauce.
Mix equal parts ketchup and mayo and add the pickles.

Begin!
Set griddle to 350 degrees. Once preheated, add onions. Using the metal spatula, keep the tossing the onions by flipping them. Don't let them sit for longer than a minute at a time or they'll burn. You want the onions to be a nice golden color.
Once onions are ready (about 5 minutes), place buns face down on griddle (keep onions on too, still flipping). After about a minute, slide buns over close to the onions so you have room to cook the burgers. Place patties far enough apart so they don't touch. Turn on stopwatch. sprinkle salt and pepper mixture evenly on patties. With mustard, squirt (thin spout is best) in a spiral motion so most of patty is covered. It's important that the spout isn't too thick, otherwise the burger won't cook properly.
after 1 min 15 seconds, flip each patty, careful not to tear it. Take the American cheese and fold 1/5 down. the edge with the double cheese is called the "cheese fold" place the cheese fold on the same place on each patty (At INO we put the cheese fold on the left).
By now buns should be a nice brown toasty color.
Using the top bun to help scoop, put a layer of grilled onions on the second patty, enough to cover the entire patty. Place top bun on first patty.
On bottom bun, cover bun entirely with spread. Then with three pickles, place evenly. With the tomato, make sure the tomato covers the entire bottom (A motto we have is: See spread? Need more red) add lettuce, not too much is needed. Add extra spread on top of the lettuce, just a dallop is plenty.
At 4:15, place top patty/bun on top of second patty, placing straight so cheese folds line up nicely. From the front, burger should have the thickest part of the cheese showing, and no corners, place onto bottom bun.
ENJOY!!
I'd like to add, I no longer work at INO. This is not a copy cat, I just do my best to use the same steps I did while working there, since we don't have INO here in Michigan. Nothing can compare to real INO.

Next time I make it, I'll take more pictures of each step.

Chocolate Trifle

I don't really remember where I got this recipe, but I've only made it a couple times in the last 10 years. Then last year for her birthday, Rebekah requested it. She's not a big cake fan, and certainly not a frosting fan, so I made this to try something different. Everyone loved it. Including Wyatt, who also is not a big fan of cake. This year for his birthday, he really wrestled between the trifle, chocolate fondue, and red velvet cake (which I made for him last year). He finally settled on the trifle. Hopefully you All enjoy it as much as we do!

Chocolate Trifle

1 Package (18-1/4 ounces) chocolate fudge cake mix
1 package (6 oz) instant chocolate pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
6 heath bars (1.4 ounces each), crushed

Bake cake according to package directions. Cool.
Prepare pudding according to package directions. Set aside.
Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4 1/2 or 5 quart trifle dish or decorative glass bowl. Layer with half of the pudding, half of the whipped topping, and half of the crushed candy bars. Repeat the layers of cake, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs. Sprinkle over top. Refrigerate 4-5 hours before serving.

Serves 8-10

Peanut Butter and Caramel Cream Cheese Dip

A few weeks ago, we had a dip-off at work. Lots of yummy dips were submitted. This incredible one won for the best dessert dip. I'm not a peanut butter lover, but this dip is SO delicious!

8 oz cream cheese, room temperature. (Do not use reduced fat or fat free. It will cause your dip to be very soupy.)
3 Tbs. brown sugar
1/2 cup peanut butter
1/2 cup caramel sauce
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. pumpkin pie spice
1cup powdered sugar
1/2 divided Heath bar bits

Beat cream cheese and brown sugar together until smooth. Add all remaining ingredients, except Heath bits, and continue beating until combined and creamy. Fold in 1/4 cup Heath bar bits.

Chill in the fridge until ready to serve. Pull it out a few minutes before serving to allow it to soften. Sprinkle remaining Heath bar bits on top as a garnish. Serve with big marshmallows or apple slices for dipping.