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Chicken Italian Style

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I tried this recipe a long time ago. I've updated it a bit, and it tastes even better.
Chicken Italian Style 1 Tb. olive oil 1 lb. chicken thighs, boneless and skinless 1/2 lb. mushrooms, quartered 1 clove garlic, minced 1 10 oz. pkg. frozen green beans 1 red bell pepper, sliced 1 16 oz. can Italian tomatoes 1/2 tsp. Tabasco
In medium skillet, heat oil over medium heat. Pat chicken dry then season chicken with salt and pepper. Cook chicken until browned on all sides, then remove to a plate. In the skillet, cook mushroom and garlic until tender. Return chicken to skillet, adding green beans, bell pepper, and undrained tomatoes. Add Tabasco sauce to taste. Cook until boiling, then reduce heat to a simmer and cover. Cook for 15 minutes over low heat, or until chicken and vegetables are tender. Serves 4. Great over rice or with pasta.

Milk Caramels

Another of Mom's delicious recipes. I think she got this one from Borden's Pet Milk.

Milk Caramel 3/4 c. sugar 2 Tb. water 1 c. corn syrup, white vanilla 1/2 c. butter 3/4 c. evaporated milk 1/2 tsp. salt
Put the sugar, water, and corn syrup into a heavy saucepan. Cook and stir over medium heat. Wash sugar crystals down from the sides of the pan with a wet paintbrush or pastry brush. Stir in butter. When the batch starts boiling again, add the evaporated milk very slowly, a little at a time, stirring constantly. Then stir caramel vigorously, scraping the bottom of the pan and sides. This is to prevent the milk from scorching. Cook until soft ball stage, about 234. It should take about 5 minutes to add milk. After soft ball stage is reached, remove from heat and add salt and a few drops of vanilla. 
Turtles 1 Batch of Milk Caramel Chopped Pecans
Let caramel cool slightly. Spread as many nuts as possible on a baking sheet or jelly roll pan. With a teaspoon, drop caramel on nuts …

Blond Fudge Supreme

Another one of my mom's recipes. We had this at Christmas.
Blond Fudge Supreme 3 c. sugar 3/4 c. milk 1 c. chopped nuts - pecans are best! 3 Tb. butter 2 tsp. vanilla 3 Tb. light corn syrup 1/8 tsp. salt
Combine sugar, milk, corn syrup and salt in 3 quart heavy saucepan. Cook over medium heat, stirring until sugar dissolves. If sugar crystals form on the sides of the pan, wash down with a wet brush. Cook over low boil until soft balls form when dropped in water or candy thermometer measures 236. Add butter. DO NOT STIR. Cook until lukewarm or 110 degrees. Add vanilla and beat until candy looses its gloss or shine and starts to thicken. Stir in nuts. Pour into buttered 8" square pan. While still warm, score into pieces. Makes about 2 lbs. of fudge.

Ohio Buckeyes

My mom used to make this candy and I loved it. She added "1/4 stick paraffin" to the melted chocolate, but I don't think that's necessary. It won't hurt you if you do it and it does make the chocolate glossier. But if you want your chocolate to melt more smoothly, add 1 tsp. heavy cream to the chocolate chips.

Ohio Buckeyes 2 1/2 lbs. powdered sugar 1 lb. butter, softened 2 c. peanut butter 2 c. chocolate chips
Cream butter until fluffy. Add peanut butter and beat thoroughly. Add powdered sugar. Chill for 1 hour, then roll into 1-2 inch balls. Chill again. 
Melt 1 large pkg (2 c.) chocolate chips. Dip the candy into the melted chocolate so 1/2 of the ball is covered. Chill on wax paper until set.

Crunchy Oat Cookies

These are high in fiber and calcium but still taste great.
Crunchy Oat Cookies 1 c. whole wheat flour 1/3 c. nonfat dry milk 1/4 c. wheat germ 1/4 c. wheat bran 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. cloves 1 c. butter, softened 1 c. brown sugar 2 eggs 2 c. oats 1/2 c. chopped nuts 1/2 c. raisins or chocolate chips
Stir together dry ingredients and set aside. In a large mixing bowl, cream butter and sugar. Add eggs and beat until fluffy. Gradually stir in dry ingredients. Add oats, nuts, and raisins until well blended. Drop by spoonfuls onto lightly greased cookie sheets. Bake at 350 for 9-10 minutes or until light brown.

Triple Treat Walnut Bars

These are like brownies, but with a little health boost. Super yummy.

Triple-Treat Walnut Bars 1/2 c, butter, slightly softened 3 oz. cream cheese, softened 1/2 c. brown sugar 1 c. whole wheat flour 1/3 c. wheat germ 2 c. chocolate chips
Cream together butter and cream cheese, then add sugar and beat until light and fluffy. Add flour and wheat germ and beat until smooth. Turn into greased 13x9 pan. Bake at 375 for 15-18 minutes, until edges are light brown and top is firm. Remove from the oven and sprinkle with chocolate chips. Let stand about 5 minutes, until chocolate softens, then spread evenly over the top. 
Topping: 2 eggs 1/2 c, honey 1/3 c, whole wheat flour 1/3 c. nonfat dry milk 1/4 tsp. salt 1/4 tsp. cinnamon 1/4 tsp. mace 1 1/2 c. chopped walnuts
Combine eggs and honey until well blended. Add remaining flour, dry milk, salt, spices, and walnuts. Crumble over the chocolate and return to the oven. Bake another 18-20 minutes or until top is set. Let cool in pan before serving.

Foolproof Pie Crust

This is one of my Grandma's recipes. She made a lot of pies - like, a lot. She'd make 5 or 6 at a time and freeze some of them for later. My favorite was her pecan pie, but really, they're all pretty darn good. This is one of my favorite pie crusts to make because it holds up well.
Foolproof Pie Crust 4 c. flour 2 tsp. salt 1 Tb. sugar 1 3/4 c. shortening 1/2 c. water 1 egg 1 Tb. white vinegar
Stir together flour, salt, sugar, and shortening in mixing bowl. Beat together water, egg, and vinegar. Then mix into dry ingredients and stir until mixed. Shape into 5 parts. Roll and shape into pie pans. 
Makes 5 single crust pies or 2 double crust pies + 1 single crust. Freezes well.