Italian Sodas

Okay so the truth comes out that these drinks are so much better than I made them for you the other night. I didn't know what I did wrong though so I called my mom and asked her what she thought. She thought it may have been that the Flavoring syrup I used was sugar free or that I just didn't put enough of it in... I thought it may have been the that I used club soda instead of sparkling water OR that I forgot to add the ice cubes.... but Mom wasn't sure they would make a difference. Anyway, I had her tell me the exact brands that she and my sister use so that I could list them here on the blog. I hope you'll all give the drink another chance... maybe I'll bring them to another bunco sometime! They really taste better than what you tried.

Torani- flavoring syrup. (Found near the coffee in the grocery store)

Lacroix- (in tin cans at Walmart)- natural Pure sparkling water (not the flavored kind).

Half and half

Lots of ice cubes

Reddi Whip cream on top if you'd like!

Chocolate, Cranberry & Oat Bars

Chocolate, Cranberry & Oat Bars

1 cup dried cranberries
1/4 cup orange juice or pomegranate juice
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. baking powder
1/4 tsp. salt
3/4 cup (1-1/2 sticks) butter, softened
1-1/2 cups firmly packed brown sugar
2 eggs
1 cup dark chocolate, coarsely chopped
1/2 cup pecan pieces

PREHEAT oven to 350ºF.

Combine cranberries and juice in microwaveable bowl. Microwave on HIGH 30 sec. Let stand 10 min. Meanwhile, combine flour, oats, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, mixing well after each addition. Stir in cranberry mixture, chocolate and pecans.

SPREAD dough into 13x9-inch baking pan sprayed with cooking spray.

BAKE 25 to 30 min. or until lightly browned. Cool completely on wire rack before cutting into bars.

(I also like to make these with a cup of butterscotch chips in place of the cranberries.)

Corn Souffle

Corn Soufflé

2 Tbsp. butter
1 pkg. (8 oz.) Cream Cheese, cubed
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (14.75 oz.) cream-style corn
1 pkg. (8.5 oz.) corn muffin mix
2 eggs, lightly beaten
1 cup Shredded Cheddar Cheese (the cheese I used also had sun dried tomatoes and jalapenos mixed in)

PREHEAT oven to 350ºF. Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add cream cheese; continue microwaving 15 sec. or until cream cheese is softened; stir until well blended. Add both corns, muffin mix and eggs; mix well.

POUR into greased 13x9-inch baking pan; sprinkle with Cheddar cheese.

BAKE 40 min. or until golden brown. Cool slightly.

Fast and Easy Fudge

Here is the fudge recipe. I made it with butterscotch and white chocolate chips, spread it out in a larger pan and then made the recipe again with chocolate and spread it out on top.

3 cups chocolate chips (I think milk chocolate works best)
1 (14 oz.) can of sweetened condensed milk
dash of salt
1/2 to 1 cup of chopped nuts
1 1/2 teaspoons vanilla

Melt chocolate with milk and salt over low heat in heavy sauce pan. Stir frequently. Remove from heat and add nuts and vanilla. Spread in wax paper lined 8 0r 9 inch square pan. Cool in fridge for 2 hours or until hard. Turn out and remove paper. Cut into squares. Store in fridge.

Sorry

Hey Erika, I did make a mistake here with the rolls recipe. You are supposed to add 1 1/2 cup lukewarm milk, not water. The other two you add water, but the third was milk. So sorry, it's all my fault.