WE LOVE TO SHARE DELICIOUS RECIPES!!!

HaPpy Fall

WE LOVE TO SHARE DELICIOUS RECIPES!!!

		If you have a fabulous family recipe that you love to share, please submit it, along with any interesting story that accompanies it (not necessary, but fun if you have one) then email it to Magnolialahabra@aol.com or you can drop it by the store!! I will publish them as they are seasonally appropriate~~ in other words chilled gazpacho soup would be summer fare as opposed to Chili which would be Fall or Winter fare. If you would like to include a pic of yourself or the recipe, please email me a thumb that is no larger than 640 x 640 pixels!

		CHOCOLATE CHERRY FUDGE RECIPE AWESOME BUDGET FRIENDLY VALENTINES DAY GIFT IDEA!!! Magnolia has tons of beautiful dishware to gift your homemade fudge on!! Your loved ones will be so impressed!! Bring your home made fudge, candy, cookies etc... into Magnolia. Pick out cute plates, tins, candy dishes etc... to gift it on, and we'll wrap it in crisp wrap with a pretty bow on it, for you!! A recipe for Chocolate Cherry Fudge 1/2 cup (1 stick) butter 3/4 cup whipping cream 2 cups sugar 12 ounces semisweet chocolate, coarsely chopped 1 jar (7 ounces) marshmallow creme 1 cup chopped slivered almonds 1 cup chopped dried cherries 1 teaspoon almond extract Preparation 1. In heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage). 2. Remove from heat; add chocolate and marshmallow creme; stir until smooth. 3. Add, almonds, cherries and almond extract; mix until well blended. 4. Pour mixture into 9-inch square pan lined with buttered foil. Refrigerate until cool; cut into 1 1/2-inch squares. Store in airtight container in refrigerator.

		If you love Ice Cream Sundaes,this is the perfect recipe for you. This recipe on top of ice cream sundaes or banana splits (ice cream sundae parties are the best !!!), will be the guaranteed hit of any party!! For Christmas a few years ago, we received a jar of sauce along with the recipe. Needless to say, it was one of our favorite gifts that year!!!! Uncle Petes Famous Chocolate Sauce 2 Squares (2 oz.) unsweetened Chocolate 6 oz. evaporated milk 1 stick of butter 1 Cup of Sugar Dash of Salt ½ tsp. vanilla (to taste) Melt butter and chocolate over very low flame, stirring constantly. When melted, add very small amounts of sugar and milk alternately, making sure that each addition of sugar dissolves completely before adding more. Add salt. Remove from heat. Add vanilla & stir. Serve warm over ice cream.

		While on www.Stumbleupon.com I found this recipe at www.fatfreevegankitchen.com I tweaked it just a little bit, but I think it is even better this way!! This is an awesome warming and soothing recipe for a cold winters evening. With a chunk of really good bread, nothing could be more healthy or satisfying!! Research has indicated that garlic helps to fight off the common cold. If you feel that funky cold feeling coming on, this is a simple stew that you can quickly whip up. A word of advice though~~ be sure to keep some breath assure close at hand!!! White Bean and Garlic Stew 2 15-ounce cans cannellini or great northern beans (about 3 cups), rinsed and drained 1 head garlic (the whole bulb--15-20 cloves) 2 tablespoons water 3-4 carrots, peeled and chopped 2 medium yellow onions, chopped 1 14-ounce can diced tomatoes 2 TBSP. Extra Virgin Olive Oil 2 bay leaves 1 cup water 1 teaspoon salt (or to taste) 1/4 teaspoon freshly ground black pepper 1/2 cup fresh parsley 1 tablespoon lemon juice Break the garlic bulb into cloves and peel off the skin. Chop one of the cloves, but leave the others whole. If some of the cloves are very large, you may cut them in half lengthwise. Heat olive oil in a nonstick pan. Add the onion and sauté until it turns a rich, medium-brown, about 5 minutes. Add the garlic and carrots and sauté for 1 more minute. Add the beans, tomatoes, bay leaves, and water. Cover the pot and simmer for about an hour, adding water if it gets too thick. Stir in the salt and pepper. If you're serving the stew right away, add all the parsley and the lemon juice. If you're serving it later or at room temperature, add the parsley and lemon juice right before serving. Makes 6 servings. Each contains: 246 Calories (kcal); 1g Total Fat; (3% calories from fat); 15g Protein; 47g Carbohydrate; 0mg Cholesterol; 385mg Sodium; 15g Fiber

		This salsa recipe is muy delicioso, easy to prepare and a perfect crowd pleaser!! Sondi's Huge Bowl of Party Sized Salsa. (By the way, this recipe is definitely for a crowd!! Or someone with a really large salsa appetite!!!) Start with a very large bowl ~~ 1 really large sized can of Smart and Final, crushed tomatoes (the canned seems to stay fresh longer) 2 to 3 bunches chopped, fresh Cilantro 3-5 (depends how hot you like it!!) Jalapeno's, diced really small 1 large red & 1 large white Onion, both diced *garlic salt & pepper, to taste. A food processor will be a real time saver with this recipe!! Mix everything together. Serve in a beautiful bowl or chip platter w/ tortilla chips~~ although, this stuff goes great with just about anything!!Taco's, Burrito's, Baked Potato's etc....

		Here they are~~~ the most drooled over recipe at our spring into summer event!!! You can all thank Sue Rodgers for this delicious little bit of heaven on earth!!!! Oreo Truffles (original recipe from kraft foods) Ingredients: 1 pkg Oreo cookies (I used regular for one batch and mint oreos for the other) 1 pkg (8 oz) cream cheese, softened (light or fat free works great!) 16 oz. chocolate (I used Baker’s Chocolate, semi-sweet for one batch and white for the other) Crush oreo cookies (I did this in my mini food processor) Mix cookie crumbs and the cream cheese until well blended (I did this with my KA mixer, but a wooden spoon or hand mixer is another option). Shape into 42 (1-inch) balls (mine were larger, I used my medium cookie scoop). Place on baking sheet lined with wax or parchment paper. Put baking sheet in freezer for 10-15 minutes until truffles firm up. Dip balls in melted chocolate; place back on paper-covered baking sheet. Sprinkle with cookie crumbs or sprinkles before chocolate hardens. Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator. Can also be frozen. Serve with a glass of milk!!!

		Thank you again Karen~This recipe sounds awesome!! Bette's Cheese Biscuits Appetizer Cream 1 1/4 sticks of butter or margarine and 2 cups fo grated sharp cheddar cheese. Add 2 cups flour and 1 teaspoon salt. Knead until soft. Roll 1/4" thick and cut with small biscuit cutter. Sprinkle with paprika or cayenne pepper. (smoked paprika would be awesome!!) Dip pecan half in water and press onto biscuit. Bake at 375 degrees on ungreased baking sheet for about 15 minutes. They should be firm and slightly golden, like little butter cookies, only cheesy.

		This one is a favorite!! I have found that you just can't make a large enough dish of it!! Maria Elena's Artichoke Dip Mix 1 cup mayonnaise, 1 cup grated parmesan cheese, 1 small jar marinated artichoke hearts (chopped) and 1 small can chopped jalapenos or mild green chiles. Pour into a pyrex dish and heat in microwave. Or bake in a 350* oven until crusty & golden. Good with crackers, tortilla chips or sliced baguette.

		Janets/Karens super delightful... BUNCO CHRISTMAS PARTY CANDY 12 oz. white chocolate chips and 2 Tablespoons peanut butter Melt these 2 ingredients in a microwave until melted and hot. Mix in 1 1/4 cup Spanish peanuts 1 1/4 cup Rice Crispies and 1 cup miniature marshmallows Quickly drop by teaspoonful on waxed paper to cool. For bars like Rice Crispy treats, add 2 more cups of Rice Crispies to the mix and spread candy into a buttered 9" X 13" pan. Cool and cut into squares. This stuff is awesomely delicious!!!!

		The most requested recipe from our Christmas party this year!! You all asked for it, so~~ Here it is.... (drumroll please!!!) KAREN'S "WHAT'S IN THAT CHEESEBALL" RECIPE???? 4 cups (1 lb.) shredded sharp cheddar cheese 1 large package (8 oz.) cream cheese, softened 1/3 cup pickle relish 2 Tablespoons dry Sherry 2 Tablespoons mayonnaise 1 Tablespoon Dijon mustard a dash of cayenne pepper Beat cheddar cheese and cream cheese together until blended. Add relish, Sherry, mayonnaise, mustard and cayenne. Mix well. Cover and chill until firm enough to shape into one or two balls. Wrap airtight and refrigerate at least 2 hours and up to 2 weeks. Serve with crackers. Wheat Thins and Triscuits are great with this. Makes two 4" balls or one big one.