Christmas Craft Day Recipes

Triple Fudge Cake
1/3 c. sweetened milk
½ bag (12 oz.) Hershey’s semi sweet chocolate chips
1 package Betty Crocker SuperMoist chocolate fudge cake mix
½ c. vegetable oil
1 c. applesauce
2 eggs
½ c. chopped pecans

Heat oven to 350 degrees and grease the bottom only of a 13” x 9” pan lightly with flour.  Microwave milk and ½ c. of the chocolate chips in a small bowl uncovered on medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside.

Beat cake mix and oil in large bowl on low speed 30 seconds (mixture will be crumbly); reserve 1 c.  Beat applesauce and eggs into remaining cake mixture on low speed 30 seconds (batter will be thick and grainy) beat on medium speed 2 minutes.  Spread in pan.  Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center.  Stir remaining ½ c. chocolate chips and the pecans into reserved cake mixture; sprinkle over batter.  Bake 45 to 50 minutes or until center is set.  Run knife around side of pan to loosen cake.  Cool completely, about 2 hours.  Store at room temperature.

Western Broccoli Salad
4 c. fresh broccoli florets
1 med. Tomato, chopped ( I used cherry tomatoes) 
1 can (16 oz.) kidney beans, rinsed & drained
¾ c. chopped sweet onion
1 c. (4 oz) shredded reduced fat cheddar cheese
¼ t. salt (I didn’t add) (used garlic)
¾ c. fat-free ranch salad dressing

Place 1 inch of water & broccoli in a skillet; bring to a boil.  Boil for 1 minute.  Cover and remove from heat; let stand for 3-4 min. or until crisp and tender.  Drain & pat dry.  In a serving bowl, toss the broccoli, tomato, beans, onions, cheese, and salt.  Drizzle with dressing; toss to coat.  Cover & refrigerate until serving.

Chicken Salad
Dressing: 

4 pounds chicken breasts skinned/boned/& cooked
1 cup diced celery
onion to taste
Add grapes or chunky pineapple
Sauté slivered almonds in butter & onion salt & garlic salt

Nadine’s Pasta Salad
1 16 oz Pasta
1 lb Bacon
Fresh Broccoli
1 sm to med Red Onion
1 8 oz. Pkg. Cheddar Cheese

Dressing - 

Black Bean & Corn Salad
8 servings
1 can (15 oz) black beans rinsed & drained
4 oz. reduced fat Monterey jack cheese, cut into 1/4 “ cubes
1 can (8 ¾ oz) whole kernel corn, drained
¼ c. sliced green onions with tops
1 small sweet red pepper, diced
¾ c. picante sauce
2 Tbs lemon juice
½ t. ground cumin
1 garlic clove, minced
Combine all ingredients in a large bowl; mix well.  Cover & chill several hours or overnight. 

Overnight Floret Salad
1 small head cauliflower broken into small florets (6 cups)
1 bunch broccoli broken into small florets (4 cups)
1 bunch green onions thinly sliced

Broccoli-potato chowder
Makes 4 servings
Prep: 10 minutes
Cook:  15 minutes
3 slices bacon, cut in pieces
1 onion, chopped
1 carrot grated
2 cans (13 ½ oz ea.) lower salt chicken broth
½ tsp. dried thyme
¼ tsp. caraway seeds
1 box (10 oz) frozen chopped broccoli – thawed
potato rich meal-in-a-bowl
Cook bacon in a large saucepan until lightly browned and crisp, 3 to 5 minutes.  Remove with slotted spoon to paper toweling to drain. Pour off all but 1 tablespoon bacon fat from saucepan.  Add onion and carrots and cook over medium heat stirring until soft but not browned (about 3 min).  Bring to boil and add broccoli.  Bring to boil again.  Lower heat and cover.  Boil for 5 minutes
Whisk potatoes.  Cover and heat through.  Add bacon.  Add salt and pepper if desired.

Rocky Road Brownies
1 pkg. semi sweet chocolate pieces (16 oz)

Cheese Broccoli Soup
3 large potatoes – diced finely
2 ribs of celery coarsely chopped
½ cup onion chopped
carrots are optional (1/2 cup)
salt & pepper to taste
1 ½ tsp. parsley
1 can chicken broth and water to equal 3 cups
Combine and simmer in broth until potatoes are tender
10-12 oz. chopped broccoli\
5 TBS flour
2 cups milk
8 oz. cheddar cheese shredded
Add broccoli and simmer until tender.  Gradually add milk to flour.  Add to soup and cook until thickened.  Add cheese and stir until melted