Hot Fudge Sauce

Adapted from Food.com

1 c. semi-sweet chocolate chips
2 squares semi-sweet baking chocolate (I use Baker's), chopped
2 Tbsp. butter
1- 14 oz. can sweetened condensed milk
2 Tbsp. water
1 tsp. vanilla

Melt chocolate and butter with sweetened condensed milk and water over medium heat, stirring constantly until smooth. Remove from heat, add vanilla. Serve warm. Store leftovers in the fridge. Makes about 2 cups.

Candice's Award Winning Black Bean, Corn and Avocado Salsa

Received the Most Popular Salsa Award at the COB Salsa Taste-off 2011

2 cans black beans, drained and rinsed
2-3 c. frozen sweet corn, thawed
6 tomatoes, chopped
3 large avocado, chopped
1 large white onion, chopped
2 limes, juiced (about ¼ c.)
Cilantro, chopped, to taste
Italian Dressing (recipe follows)

Combine all ingredients and mix well. Makes about 2 ½ quarts, which is a great amount to take to a party and still be able to take some home later, or it can be halved.

Italian Dressing
From the Betty Crocker 10th edition cookbook, with a few revisions by me

1 c. vegetable oil
¼ c. white or cider vinegar
2 Tbsp. finely chopped onion
1 Tbsp. chopped fresh or 1 tsp. dried basil leaves
1 tsp. sugar
1 tsp. ground mustard
½ tsp. salt
½ Tbsp. chopped fresh or ½ tsp. dried oregano leaves
¼ tsp. pepper
1 tsp. crushed garlic

Combine all ingredients puree. (The key to this dressing is to use fresh herbs)

Anniversary Chicken

4 boneless, skinless chicken breasts
Yoshida's Gourmet Sauce, about 1/2 c.
Ranch Dressing, about 1/2 c.
Mozzarella cheese, grated, about 4 oz.
4-5 slices of bacon, browned and crumbled
green onion, chopped, about 2 Tbsp.

Place chicken breasts in a greased 9x13 pan. Drizzle with Yoshida's sauce to cover. Bake at 375 degrees for 30 minutes. Spoon Ranch dressing on each piece of chicken. Top with cheese, bacon and green onion. Bake an additional 10-15 minutes until done.

Spicy Refrigerator Pickles

Adapted from Allrecipes.com
*Note: to make regular pickles, decrease sugar to 2 Tbsp. and omit red pepper flakes

3- 12” cucumbers cut into spears or slices or 12- 3 to 4 inch pickling cucumbers
2 c. water
1 ¾ c. white vinegar
1 c. chopped fresh dill (roughly chopped into 1” pieces)
¼ c. white sugar
8 garlic cloves, chopped
1 ½ Tbsp. coarse salt
1 Tbsp. pickling spice
1 ½ tsp. dill seed
½ tsp. red pepper flakes, or to taste

In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
Place sliced or speared cucumbers into 4 pint jars or place whole small cucumbers into 3 wide mouth pint jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Candice's Penne Al Forno

1 1/2 c. Alfredo Sauce (See my Alfredo recipe in Aug.2008 using 1 c. heavy cream, 1/4 c. butter, and 2/3 c. shredded Parmesan)
1 jar Classico Spicy Tomato and Basil Sauce
1- 16 oz. pkg. penne pasta, cooked al dente
Combine Alfredo Sauce and Classico. Put cooked pasta into a greased casserole dish or 9 x 13 pan. Top with Sauce.
Combine:
8 oz. shredded mozzarella
1/2 c. Panko bread crumbs
1/4 tsp. Italian seasoning
3 Tbsp. grated Parmesan
1 Tbsp. crushed garlic
1 1/2 tsp. dry parsley flakes
Put on top of pasta and sauce mixture and broil on low until the cheese is melted and the crumbs are lightly toasted.

Yam Praline Casserole

Given to Candice by Janice

2 lbs. yams
Prick skins and place on a lined cookie sheet. Bake at 375 degrees for 1 1/2 hours. Remove skins and mash. Combine with:
3/4 c. sugar
2 eggs
1/4 c. melted butter
1/2 c. milk
1 Tbsp. vanilla
1/4 tsp. cinnamon
1/2 tsp. salt
Mix well. Pour into a greased 9x9 pan. Bake at 350 degrees for 30 minutes. Top with topping and bake for an additional 15 minutes.

Topping:
3/4 c. brown sugar
1/3 c. flour
1/4 c. melted butter
1 c. chopped pecans
Combine and spread over yam casserole.

Candice's White Bean Chicken Chili

2 boneless, skinless chicken breasts cut into bite size pieces
1/2 onion, chopped
1 Tbsp. oil
1 c. chicken broth
3-15 oz. cans white beans, rinsed and drained
1-10 oz. can Western Family or Kroger Green Enchilada sauce
1-7 oz. can diced green chilies
1/4 tsp. red pepper flakes, optional
1/2 tsp. oregano
1 tsp. cumin
1 tsp. crushed garlic

Saute onion in oil until translucent. Add chicken and cook until no longer pink. Add remaining ingredients. Bring to a boil and then simmer 30 minutes. Serve with cheese, sour cream and tortilla chips.