Easy microwave fudge

This is an update of my favorite stovetop fudge recipe. It is super easy to make!!

1½ sticks margarine or butter
2/3 cup evaporated milk
3 cups sugar
2 cups (1 bag) chocolate chips
1 tsp. vanilla
1 tub marshmallow crème

Using a large microwavable bowl, mix together margarine or butter, sugar and evaporated milk. Microwave for 3 minutes. After the first 3 mintues, open microwave and stir mixture. Microwave for another 2 minutes, then take out and stir. Microwave for 2.5 minutes (watch for runover) then take out and stir. Microwave for a final 2 minutes (watching for runover), then take out and stir. Add remaining ingredients and stir well. Pour into greased 9x13 pan then cover with plastic wrap. When ready to serve, cut into pieces.

Parmesan Fettuccine Alfredo

It's taken us a few years to find fettucine alfredo recipe that we actually enjoyed. We got this one off of Kraftfoods.com (I'm sure that surprises no one by now!). You can easily add cooked chicken and other things to it according to your family's desires (veggies, etc)

8 oz. fettuccine, uncooked
3/4 cup Parmesan Cheese
1/3 cup whipping cream
3 Tbsp. butter or margarine, melted
1 clove garlic, minced
Dash of ground nutmeg

Cook fettuccine as directed on package. Drain fettuccine. Return to pan. Add remaining ingredients; toss to coat.

Puffed Oven Pancake (aka German pancake)

This is a fun pancake to do when you want to change things up a bit. My kids & I really enjoy this one.

2 Tbsp. butter or margarine
3 eggs
½ cup flour
½ cup milk
¼ tsp. salt

Place butter in a 10-inch ovenproof skillet. Place in a 400 degree oven for 3 to 5 minutes or until butter melts. Meanwhile, for batter, in a medium bowl use a wire whisk or rotary beater to beat eggs until combined. Add flour, milk, and salt; beat until mixture is smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until puffed and well browned. If desired serve with marmalade & fruit or powdered sugar or whipped cream. Cut into wedges and serve warm.

Buttermilk Pancakes

My kids ask for these almost every morning. They are very easy to make. If you don't have buttermilk, just mix one tablespoon of lemon juice in one cup of milk and let sit for 5 minutes. Even now with Chase's gluten sensitivity, I can still make these pancakes - I just use a mixture of rice, tapioca and potato flour - he can't tell the difference! These pancakes also freeze very well - I make a double or triple batch most times and freeze the extras.

1 cup flour
1 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 beaten egg
1 cup buttermilk
2 Tbsp. cooking oil

Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. Combine the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened.

For standard-size pancakes, pour or spread about 1/4 cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.