Christmas Truffles

1 can sweetened condensed milk
¾ cup of butter- melted
¾ cup cocoa powder
1 Tablespoon vanilla extract

In a medium saucepan, combine the butter and cocoa over medium high heat. Whisk to a boil. Add the milk and vanilla, blend thoroughly, and refrigerate for 3-4 hours. Scoop out with a tablespoon and form into balls with your hands. Roll in powdered sugar or cocoa powder.

Chocolate Candy Cane Cookies

1 ¾ Cups all purpose flour
¼ teaspoon of Salt
¾ cup of butter
½ cup dark cocoa powder
1 cup of sugar
1 egg

Filling
1 cup of powdered Sugar
¾ teaspoon peppermint extract
½ crushed peppermints
¾ cup of butter-softened
red food coloring

In a large mixing bowl, cream the butter and sugar. Mix in the ege yolk. Add dry ingredients and beat together well. Cover and refrigerate 1 hour. Scoop out into tablespoon size balls and place onto parchment lined baking sheets about 2 inches apart. Flatten balls with a glass and bake in a 350 degree preheated oven for 8 minutes. Cool completely on a wire rack.

Filling: Mix all ingredients except crushed peppermints in a large mixing bowl and blend completely. Spread filling on 1 cookie and top with another. Roll the edges in the crushed peppermints.

Dinner Rolls

I decided to make dinner rolls today to go with the Turkey dinner I made. They were delicious! Try these!

DINNER ROLLS
3 c. warm milk
2 tbsp. sugar
3 tbsp. or 3 pkgs. yeast
3/4 c. Crisco
1 c. sugar
3 tsp. salt
2 eggs and 1 egg yolk
9 c. flour (approximately)
Combine 2 tablespoon sugar and yeast. Pour warm milk over sugar and yeast and let set for 5 to 10 minutes. Add 2 cups flour and beat well. Add other ingredients except flour and beat well. Add flour 1 cup at a time, beating well after each. Add flour only until you have a soft dough. Cover and let rise in warm place about 1 1/2 to 2 hours.
Shape into rolls and place on greased cookie sheet. Brush with butter and let rise until double. Bake at 350 degrees about 15 to 20 minutes until nicely browned. Makes about 8 dozen dinner rolls

To Die for Cinnamon Rolls!

I can't take credit for these cinnamon rolls- they came from thepioneerwoman.com blog. If you have never looked at the blog before- check it out! Ree Drummond posts the best recipes and step by step instructions. She also blogs about her life on a ranch- she was a city girl who married a cowboy and they have 4 children.

I will just give you the link to the webpage and you can check it out for yourself!

http://thepioneerwoman.com/cooking/page/2/

Pork Chops and Rice

This is a recipe that we love in our family! Hope your family will love it too!

Pork Chops (as many as you need for your family- usually 6 average size pork chops can fit in a 13X9 cake pan depending on the size you like to use)
2 cups of rice (we use white rice)
4 cups of water
4 wylers beef boulion cubes

Preheat the oven to 350 degrees

Brown your pork chops
pour the water in a pot along with the 4 beef boulion cubes- boil the water and boulion cubes

Measure the 2 cups of rice and pour them in a cake pan. After the water and boulion cubes have boiled- pour the water in with the rice in the cake pan.

When the pork chops are fryed and cooked all the way through- arrange them in the cake pan on top of the rice and cover the pan with tin foil.

Place the cake pan in the oven and bake at 350 degrees for 1 hour.

Soda Cracker Toffee

Saltines
1 c. brown sugar
2 sticks of butter- and it has to be butter- it won't turn out if you use margerine

Lay crackers on a foil lined cookie sheet that you have greased with butter. Boil brown sugar and 2 sticks of butter for 2 minutes. Stir constantly- otherwise it will burn. Pour mixture over crackers evenly so that it covers all crackers completely. Bake at 350 degrees for 5 minutes. Take out of oven and immediately sprinkle 1 package of chocolate chips ( milk chocolate or semi sweet) spread the chocolate chips as they melt to frost. Let the candy set- I always put mine in the fridge overnight and then break in to pieces.

I warn you that you will love this and won't be able to quit eating it! :) I make this for goody plates at Christmas.

Crockpot Chicken

This is a great Sunday dinner and the chicken is so tender!

4-6 chicken breasts (I use boneless ones)
2 cans of cream of chicken soup
1 can of water

Place the chicken breasts in the crockpot. In a bowl combine the cream of chicken soup and a can of water and stir until mixed well. Pour the cream of chicken soup mixture over the chicken breasts in the crock pot and cook on high for 6-8 hours.

Serve with mashed potatoes or rice