Christian Homekeeper

A call to…

  • reuse when you can
  • make do with what you have
  • seek out and use local agriculture
  • to make what you can for home use
  • make everything you can from scratch
  • to seek out and learn new ways to be frugal
  • to develop a spirit of creativity in managing your home
  • to feed and clothe your family well, but to live within your means.

    Use it up! Wear it out!
    Make it do or Do Without!

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    Peanut Butter Fudge

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    Peanut Butter Fudge

    Post by Susan on Tue Jan 13, 2009 10:46 pm

    I love you flower My hubby makes the best! flower I love you

    Peanut Butter Fudge

    2 ½ C sugar
    ½ t salt
    2/3/ C evaporated milk
    ¼ C margarine
    1 t. vanilla
    1 ½ C miniature marshmallows
    1 C. peanut Butter

    Helpful hint: Pre-measure all your ingredients before starting. Once you start the process, it will make it much easier for you.

    Cook the first 4 ingredients over low heat; bring to boil for 7 minutes. (We use the timer on our microwave.) Remove from heat. Add vanilla, marshmallows and peanut butter. Stir until melted and spread in a greased 8”X8”X2” pan. Cool completely and cut into 1” squares. Yields 64 pieces.

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    Re: Peanut Butter Fudge

    Post by BornTwice on Sat Mar 28, 2009 11:28 am

    Truly Easy Potato Casserole

    1 bag plain diced Hasbrowns
    12 oz VELVEETA cheese
    1 pint Sour Cream
    1/2 C Butter
    1 C Cream of Mushroom/Cream of Chicken Soup
    (you can use either, but the one that has BOTH in one can, works best with the recipe)
    2 T finely chopped onion (approx)
    1 tsp salt
    1/2 tsp pepper
    Topping
    1/2 C butter
    Cornflakes

    This recipe can be prepared and put in fridge overnight BUT and I mean this is important, do NOT put cornflakes topping on, until just before baking. This will keep cornflakes from turning mushy, therefore, crispy when baked.

    Do not thaw hashbrowns, just bang them on the side of the counter to separate them (lol).

    Preheat oven 350 degrees

    Mix all of the above ingredients together in dish pan (very large bowl), but hold 1/2 cup butter and cornflakes on the side.

    Heavily grease 9x13 glass cake pan. Evenly spread and press potato mixture into baking pan.

    Cornflake topping: I do this the country way. This requires numerous handfuls. Crunch handful of cornflakes, spread evenly over top of potato mixture, until COMPLETELY covered, with generous layer.

    Melt 1/2 C butter, I end up using much more than this, lol. Drizzle as evenly as you can over the top of cornflakes.

    Bake UNCOVERED, about 1 - 1.5 hours, until sides of casserole are browning.

    Great as side dish for a large dinner and/or for a Christmas breakfast., recipe can be cut in half and cooked in a 9x9 glass baking pan.

    Variances: Add some cubed ham, or some cooked ground round.
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    Re: Peanut Butter Fudge

    Post by Waqar Daniel on Mon Mar 30, 2009 7:52 am

    It seems "Yummy!" and I would surely try it first myself and if I get it right, I will enjoy, otherwise, I will ask my cook to make it for me. Thank you for posting it here.

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