Misfit Recipies

Cheesy Spaghetti Squash

submitted by Liz (redapron) from Kraftfoods.com 1 large spaghetti squash (3 lb.) 2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese 1 cup finely chopped plum tomatoes (about 2 medium) 1/4 cup chopped fresh parsley

PIERCE squash several times with a fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min. or just until soft, turning over after 5 min. Let stand 5 min. CUT squash in half; remove and discard seeds. Using a fork, scrape insides of squash to form strands; place in bowl. Add remaining ingredients; toss lightly with fork. Spoon into one of the squash shells; discard remaining squash shell. MICROWAVE on HIGH 2 min. or until heated through.

Let it and Forget it Roast

submitted by Liz (redapron) 

Let It and Forget It Roast 
Sirloin Tip, Rump or Prime Rib roast (any size)
Red Wine (be sure it's drinkable never cook with wine you wouldn't drink)
Garlic Salt
Thyme
Marjoram and/or Rosemary

Preheat over to 375 degrees. In a small bowl, combine generous, equal amounts of garlic salt, thyme, marjoram and/or rosemary. Poke numerous holes all over roast with a meat fork. Pour red wine all over raost. Totally cover all sides of the roast with the herb mixture. Place on rack in roasting pan.

Bake for 1 hour. turn oven off. DO NOT OPEN THE OVEN DOOR UNTIL IT'S TIME TO REMOVE THE ROAST!! Leave the roast in the oven all day. One half hour to 45 minutes before desired serving time, turn the oven back on to 375 degrees. Remove the roast after the 30-45 minutes and let stand 5 minutes before carving. Roast may look burned but will come out medium to medium-rare every time.

Peanut Butter Banana Chocolate Pancakes

Peanut Butter Banana Chocolate Pancakes – Liz (redapron)

I use bisquick for pancakes - make a double batch using the vanilla & sugar recipe. Add mashed bananas and a big blob of peanut butter. Drop choc chips in when "baking" on the griddle.

I freeze the extras on a waxpaper covered cookie sheet, then evenly divided in marked ziploc bags for each child. Have to or they'd fight over them.

Pumpkin Fudge

submitted by Haylie (stampinhay79)

Pumpkin Fudge: (from Southern Living)

3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tbsp corn syrup
1 tsp pumpkin pie spice
12oz pkg white chocolate morsels
7oz jar marshmallow creme
1 cup chopped toasted pecans (optional)
1 tsp vanilla extract

Stir together first 6 ingredients in a 3 1/2 qt saucepan over med/high heat and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234 (soft-ball stage) or for about 12 minutes. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9 inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Time: 2 hrs & 35 min
Makes: 3lbs

Creamy Peanut Butter Fudge

submitted by Haylie (Stampinhay79)

Creamy Peanut Butter Fudge (from AllRecipes.com)
*This makes a 13x9

4 cups white sugar
1 cup light brown sugar
1/2 cup butter
12oz can evaporated milk
7oz jar marshmallow creme
16oz jar peanut butter
1 tsp vanilla extract

Grease a 13x9 inch baking dish. In a dutch oven over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread into prepared pan. Let cook before cutting into squares
Time: 50min+
Serves: makes 24 pieces (yeah sure!)

White Chocolate Fudge

submitted by Haylie (Stampinhay79)

White Chocolate Fudge:
7oz jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk (5oz can)
1/4 cup butter
1/4 tsp salt
3 cups white chocolate chips
1/2 cup chopped nuts (optional)
1 tsp vanilla extract

Line a 8x8 inch pan with aluminum foil. Set aside. In a large saucepan over medium heat, combine marshmallow creme, sugar, evaporated milk, butter and salt. Bring to a full boil and cook for 5 minutes, stirring constantly. Remove from heat and pour in white chocolate chips. Stir until melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours or until firm. Doesn't need to be kept in fridge on set.
Yields: 3lbs

Buckeyes

Submitted by Brandi (Brandoo)

-2 sticks margarine or butter
-1 1/2 c crushed graham cracker crubms
- 12 oz peanut butter
-16 oz powdered sugar
-1 tsp vanilla extract

For chocolate coating:
-chocolate chips
-1 1/2 cakes paraffin wax

Melt butter and add graham cracker crumbs, peanut butter, powdered sugar and vanilla. Chill dough for about an hour and a half. Roll into small balls.

For Chocolate coating - melt chocolate chips and paraffin wax in a double boiler. Using toothpicks, dip balls into chocolate and cool on waxed paper.