xiaoxl/recipe_data huggingface dataset:
Delicious Gluten-Free Pancakes
Category: breakfast-and-brunch
By AC6AA

Makes fluffy pancakes with a consistency and taste comparable to those made with wheat flour. Serve with your choice of condiments.

Ingredients:
1 cup rice flour
3 tablespoons tapioca flour
⅓ cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum
2  eggs
3 tablespoons canola oil
2 cups water

Directions:
In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 10 pancakes

Calories: 146.9
Fat: 5.8 g
Saturated fat: 0.8 g
Carbohydrates: 20.4 g
Sugars: 1.5 g
Dietary fiber: 0.7 g
Protein: 3.1 g
Cholesterol: 29.5 mg
Sodium: 268.8 mg
Cajun Fries With Dipping Sauce


Ingredients:
white potatoes, salt, ground black pepper, low-fat sour cream, green onion, red wine vinegar, ground black pepper

Directions:
Heat oven to 425º., Place first 4 ingredients in a ziplock bag.  Seal and shake to coat potatoes., Place potatoes on a baking sheet covered with cooking spray., Bake 30 minutes or until tender and golden brown., Dressing ~ Combine remaining ingredients and serve with fries.
Easy Black Bean Soup


Ingredients:
black beans, chicken broth, chunky salsa, ground cumin, garlic powder, fat free sour cream, green onions, cheese

Directions:
In electric blender or food processor,combine beans,broth,salsa, cumin & garlic powder.
Blend until fairly smooth.
Heat mixture in a sauce pan over med heat until heated through.
Ladel into 4 bowls.
Top each bowl with 1/2 Tbs green onion & 1 Tbs sour cream, Add cheese if desired.
Ranch Zucchini Chips
Category: appetizers-and-snacks
By Soup Loving Nicole

Dill pickle potato chips meet ranch-flavored potato chips but made with zucchini instead of potato and baked instead of fried.

Ingredients:
1 medium zucchini, sliced
salt to taste
2 teaspoons extra-virgin olive oil
1 tablespoon ranch dressing mix (such as Hidden Valley Ranch®)
1 teaspoon freeze-dried dill
cooking spray

Directions:
Slice the zucchini using a mandoline into 1/16-inch-thick rounds. Spread out on a clean work surface and sprinkle with salt. Let sit for 10 minutes. Remove as much moisture from the zucchini slices as you can with a paper towel. Preheat the oven to 220 degrees F (105 degrees C). Combine zucchini chips and olive oil in a large bowl and stir to coat. Season with ranch powder and dill and gently stir to coat. Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets in one layer, making sure none are overlapping. Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 33.9
Fat: 2.5 g
Saturated fat: 0.3 g
Carbohydrates: 2.5 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 0.6 g
Sodium: 166.3 mg
Summer Camp Gorp


Ingredients:
butter, margarine, honey, vanilla, brown sugar, eggs, oats, peanuts, raisins

Directions:
Preheat oven to 350 degrees.
Beat butter, brown sugar, and honey until fluffy.
Beat in eggs & vanilla
Add oats and mix until well combined.
Spread mixture thin onto lightly greased cookie sheet(s].
Bake 15 minutes and then ,with a spatula, turn the oats a little so the bottom does not burn.
Bake another 10-15 minutes or until oats are golden brown.
Let oats cool at least 1 hour and then break into desired chunk sizes.
Add desired amount of mix-ins and blend.
Greek Seasoning


Ingredients:
salt, oregano, onion powder, garlic powder, black pepper, dried parsley, cornstarch, dried thyme

Directions:
"Blend in coffee or spice grinder and store in spice bottle.   Great on salads, cooked veggies (in particular summer squash], pasta with olive oil, home made pizza, etc."
Cheesy Beenie Weenies


Ingredients:
ketchup, mustard, molasses, apple cider vinegar, Velveeta cheese, white beans, salt, ground black pepper

Directions:
Combine the ketchup, mustard, molasses, and apple cider vinegar in a saucepan. Add the hotdogs, cheese and beans.
Cook, stirring over medium-low heat for 10-15 minutes until thoroughly heated through and cheese is melted. Season to taste with salt and pepper.
No Bake Sugar Free Cheese Cake
Category: desserts
By Penny Lipchen

This recipe has no added sugar so it is great for Diabetics.  It is a favorite in our house.  I first tried this recipe as a regular dessert and later tried it without sugar and found it to be just as good.

Ingredients:
1 ¾ cups graham cracker crumbs
½ cup butter
½ teaspoon ground cinnamon
1 (.6 ounce) package sugar free lemon flavored Jell-O®
1 cup boiling water
1 (8 ounce) package reduced fat cream cheese
2 teaspoons vanilla extract
1 cup frozen light whipped topping, thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool. Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping. Pour filling into crust. Sprinkle top with graham cracker crumbs.  Refrigerate over night.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 - 9 inch square pan

Calories: 205.8
Fat: 11.9 g
Saturated fat: 6.7 g
Carbohydrates: 17 g
Sugars: 6.9 g
Dietary fiber: 0.5 g
Protein: 6 g
Cholesterol: 30.9 mg
Sodium: 330.1 mg
Delicious Peanut Butter Cookies
Category: desserts
By Carla Maenius

I've tried many different peanut butter cookie recipes but my family still likes this one the best!

Ingredients:
½ cup shortening
1 ¼ cups packed light brown sugar
¾ cup peanut butter
1  egg
3 tablespoons milk
1 tablespoon vanilla extract
1 ¾ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, cream together shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 dozen

Calories: 83.7
Fat: 4.3 g
Saturated fat: 1 g
Carbohydrates: 10 g
Sugars: 6 g
Dietary fiber: 0.4 g
Protein: 1.7 g
Cholesterol: 4 mg
Sodium: 78.1 mg
Old Fashioned Stuffing
Category: side-dish
By LYNN BECKER

This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey.  It's enough to stuff a very large bird.

Ingredients:
30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2  eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

Directions:
Allow the toasted bread to sit approximately 24 hours, until hard. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain. Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 day
Yields: 12 cups

Calories: 101.2
Fat: 2.4 g
Saturated fat: 1 g
Carbohydrates: 16.7 g
Sugars: 1.7 g
Dietary fiber: 0.9 g
Protein: 3 g
Cholesterol: 18 mg
Sodium: 228.4 mg
Crunchy Chunky Chicken Wrap


Ingredients:
flour tortilla, carrot, pineapple chunk, cherry tomatoes, pecans, lettuce, salt, pepper, red wine vinegar, mayonnaise, brown sugar, Dijon mustard, honey

Directions:
Mix the dressing ingredients and spread on one side of the flour tortilla.
Layer the chicken, carrots, pineapple, tomatoes, pecan pieces and lettuce in the middle of the tortilla and sprinkle with salt, pepper and red wine vinegar.
Fold up one end of the tortilla, then roll the sides over the chicken mixture to enclose, eat and enjoy.
Dill-Icious Deviled Eggs


Ingredients:
hard-boiled eggs, light mayonnaise, mustard, pickle juice, sugar, salt, garlic powder, pepper, parsley flakes, paprika, white vinegar, dill weed, salt

Directions:
Cut boiled eggs in half lengthwise, empty yolks into medium sized mixing bowl, and set egg whites aside on serving platter.
Mash egg yolks with fork or pastry cutter.
Add mayonnaise, mustard, pickle juice (or substitution shown above], salt, pepper, sugar, garlic powder, and parsley to the bowl with the yolks.
Blend until mixture has a thick, creamy consistency.
Spoon (or pipe] yolk mixture into the hollowed out yolk portion of the egg whites.
Sprinkle each finished egg lightly with paprika for color.
Chill at least one hour before serving.
Russian Carrot Tart


Ingredients:
butter, onion, salt, carrot, flour, cottage cheese, egg, fresh ground black pepper, dried dill weed, wheat germ, paprika

Directions:
Saute the onions with a little salt in the butter in a large skillet over medium heat until tender.
Add the carrots and 1/2 teaspoon salt and cover the skillet.
Cook, stirring occasionally, until carrots are tender.
Uncover and stir in flour.
Preheat oven to 375.
Beat the cheese and egg in a bowl.
Stir in the carrot mixture, black pepper, and dill.
Spread the mixture in an 8-inch pie crust (the book recommends a nut crust -- I've posted the recipe as Crunchy Nut Pie Pastry].
Bake for 15 minutes, lower heat to 350 and bake for 30 minutes longer.
Let stand 5 minutes before cutting.
Basic Breakfast Tofu Scramble


Ingredients:
firm tofu, onion powder, Dijon mustard, turmeric, salt, fresh ground white pepper, nutritional yeast

Directions:
Spray non-stick frying generously with cooking spray, and heat over medium.
Drain the package of tofu and crumble into the pan. Cook for 3-4 mins, until tofu begins to release some of its water.
Add the remaining ingredients (except the creamer] and mix well to combine evenly.
Cook for another 10 minutes or so, stirring regularly.
When tofu releases most of its water, and begins to firm up, add creamer and mix well.
Cook another 1-2 minutes, allowing some of the liquid to evaporate, then remove from heat.
Serve with toast!
Chrissy's Chicken Thighs


Ingredients:
butter, garlic, soy sauce, black pepper, dried parsley, chicken thighs, dried parsley

Directions:
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
Zapple Butter


Ingredients:
apples, zucchini, cinnamon

Directions:
Preheat oven to 350°F.
Mix apples, zucchini and apple juice in a covered casserole.
Cover and bake for 2 hours, until very broken down.
Allow to cool slightly, then run through a food mill to remove hard pieces of core and skin.
Stir in cinnamon and add puree back to the casserole dish.
Re-cover and bake another hour, then remove the lid and bake a further 30-45 minutes, stirring every 15 minutes, until dark brown and very thick.
Transfer to a jar and store in the fridge for up to 3 weeks or freeze up to 6 months.
Passion Fruit Vinaigrette


Ingredients:
passion fruit juice, apple cider vinegar, honey

Directions:
"Mix all ingredients well."
Buttery Penuche (Brown Sugar) Fudge


Ingredients:
evaporated milk, brown sugar, unsalted butter, salt, vanilla, powdered sugar, walnuts

Directions:
In a heavy medium sized pot, bring first 4 ingredients to a boil over medium-high heat, stirring constantly.
Reduce heat to low and stir frequently until candy thermometer reads 240°F (soft ball stage] (this will take about 20-30 minutes].
Pour into a metal bowl as a plastic one will melt and add vanilla.
Beat with electric mixer at medium speed.
Add powdered sugar slowly and continue beating until fudge is thick and smooth (about 3-4 minutes].
Add walnuts and stir with spoon.
Spread in an ungreased 8" square pan and refrigerate-uncovered for about 30 minutes.
Cut into small squares and eat.
Banana-Pineapple Bread
Category: bread
By marinda123

This is my mom's recipe for banana bread with canned pineapple. It comes out nice and moist, but not overly oily as some banana breads do.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
2 cups mashed bananas
1 cup vegetable oil
½ cup unsweetened applesauce
1 (8 ounce) can crushed pineapple
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans. Mix flour, sugar, bananas, oil, applesauce, pineapple, eggs, cinnamon, baking soda, and salt together in a large bowl until blended. Pour into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 2 loaves

Calories: 236.1
Fat: 10 g
Saturated fat: 1.4 g
Carbohydrates: 35 g
Sugars: 20.9 g
Dietary fiber: 1.1 g
Protein: 2.7 g
Cholesterol: 23.3 mg
Sodium: 158.8 mg
Ice Cream (no Eggs)


Ingredients:
sweetened condensed milk, vanilla, half-and-half cream

Directions:
In a large bowl combine ingredients, mix well.
Pour into ice cream freezer container.
Freeze according to manufacturer's directions.
Freeze leftovers.
FRUIT ICE CREAM:
Reduce half-n-half to 1 cup.
Add 1 cup pureed or mashed fruit (bananas, peaches, strawberries, etc.] and a few drops of food coloring, if desired.
Proceed as above.
Smothered Chicken


Ingredients:
vinegar, broiler chickens, celery, potatoes, onion, carrot

Directions:
Place the vinegar in the bottom of a deep ovenproof casserole dish or Dutch oven with a cover.  Add chicken and surround with vegetables.  Add seasonings to taste.  Cover tightly and roast at 350* for 1 hour.
The meat will be moist and juicy without having a strong vinegar taste.
I learned to not go by the cooking time of this recipe.  It is best to go by the estimated time on the chicken wrapper for the weight of the chicken.
I could never find a 3 1/2-pound chicken, only larger.
Easy Tasty Healthy (Ish) Flourless 2 Way Peanut Butter Cookies


Ingredients:
crunchy peanut butter, brown sugar, white sugar, fructose, oats, egg

Directions:
Preheat the oven to 180°C/350F.
Mix everything together adding the egg last.
Roll into balls and flatten with a fork on a baking tray lined with greaseproof paper leaving enough room for cookies to expand, you may have to do this in 2 batches.
Bake for 8-10 minutes checking after 5 to make sure cookies do not burn.
Allow to cool on the tray, then serve.
Salsa


Ingredients:
whole tomatoes, green chilies, garlic cloves, green onions, salt, sugar

Directions:
"Combine all ingredients in blender by pressing the "chop" button about three times. Pour mixture into jar and chill 24 hours. Serve with tortilla chips."
Crunchy Chocolate Dipper Sticks


Ingredients:
"sunflower seeds"

Directions:
Line a tray with parchment or wax paper. Set aside.
Cut Enjoy Life Sunbutter Crunch Snack Bars in half lengthwise. Set aside.
To melt chocolate, place chocolate chips and vegetable oil in amicrowavable container. Heat for 1 minute, and stir. Heat for 30 additional seconds, and stir. Continue process until chips are melted. Be careful not to overheat; chocolate may scorch.
Dip 1/2 of the Enjoy Life Sunbutter Crunch Snack Bar into chocolate. Gently tap dippedbar to remove excess chocolate. Dip into crushed sunflower seeds (optional]. Set cut side downon tray. Set aside to cool until firm.
Enjoy Life, and the holidays, with our Crunchy Chocolate Dipper Sticks!
Apple Cake With Cinnamon Sugar Topping


Ingredients:
all-purpose flour, baking powder, salt, sugar, eggs, milk, vanilla extract, sliced apples, sugar, cinnamon

Directions:
To make the cinnamon sugar topping: in a small bowl, mix together the 1/2 cup sugar and 1 teaspoon cinnamon; set aside.
To make the cake: In a small mixing bowl, sift together the flour, baking powder, and salt; set aside.
In a larger mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed; beat for about 3 minutes or until light and thick.
Add the dry ingredients to the egg/sugar/oil mixture in three parts, alternating with the milk and vanilla, beating after each addition until smooth.
In another bowl, toss the apples with half the cinnamon-sugar topping; then stir half the apples into the batter.
Pour the batter into a greased and lightly floured 10-inch tube pan.
Drop the remaining apples on top of the batter and sprinkle with the remaining cinnamon sugar.
Bake in a 325 degree oven for 60-70 minutes or until a pick comes out clean.
Let the cake cool in the pan for 1 hour.
Remove cake from pan and cool completely on a wire rack.
Roasted Onion Wedges


Ingredients:
sweet onions, honey, salt, pepper

Directions:
Place onions in a baking dish coated with cooking spray.
Combine remaining ingredients and drizzle over onions, coating evenly.
Cover dish with foil or lid and bake at 450 for 25 minute  Uncover dish, baste onions, and bake uncovered for  25 min more or til tender and browned.
Jaffa Cake Drizzle Loaf


Ingredients:
butter, self-raising flour, baking powder, caster sugar, eggs, milk, orange, caster sugar, dark chocolate

Directions:
Preheat 350 dgrees.
Butter and line the base of a 1.2-litre loaf tin.
Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy.
Spoon the mix into the tin and level the top.
Bake for 40-50 minutes, until golden brown and firm to the touch.
Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved.
When the cake is cooked, remove it from the oven and spoon over the orange mix.
Leave to cool in the tin, then remove and cool completely on a wire rack.
Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 minutes.
Drizzle over the cake and leave to set.
Saag Bhaji


Ingredients:
frozen chopped spinach, cumin seed, salt, canola oil

Directions:
1] In a medium sized skillet or frying pan, heat up the canola oil on medium heat.
2] Add the generous pinch of black cumin seed (kala jeera - you can find this in most South Asian grocery stores]. Stir around a little. There will be a small sizzle.
3] Add the dried chilies either whole or torn up. Stir until fragrant.
4] Add the whole bag of frozen spinach. No need to thaw. Toss and stir until the spinach softens.
5] Keep stirring the spinach until it is cooked to the consistency you prefer. Cook longer for a drier consistency. At this point, add salt to taste and stir/toss the spinach.
6] Total cook time should be somewhere between 10-15 minutes. You can serve this immediately, but this also heats up well. My mother also makes this with shrimp, which you would add prior to the spinach. You could also mix in some fried up frozen shredded hash brown after the spinach is done.
Pineapple Cake for Those in a Rush!  One Bowl, Easy!


Ingredients:
flour, sugar, baking soda, eggs

Directions:
Combine dry ingredients in large bowl., Add the wet stuff., Mix thoroughly., Pour into lightly greased 9" x13" pan., Bake at 350F for about 30 minutes, or until brown., Cool and frost., Freezes well.
Pickled Cucumber Rainbow Carrot Slaw


Ingredients:
English cucumber, carrots, apple cider vinegar, granulated sugar, ground coriander, fresh ground black pepper, red pepper flakes, canola oil, fresh cilantro

Directions:
Using a julienne peeler, a peeler or grater, shred the cucumber and carrots into long strips.
In a mixing bowl, combine the vinegar, sugar, mustard, coriander, black pepper and red pepper flakes. Whisk in the oil and toss with the carrots and cucumbers to coat.
Garnish with the cilantro. Chill until ready to serve.
Chocolate Chip Cookies (Using Stevia)


Ingredients:
all-purpose flour, sea salt, baking powder, egg, stevia powder, vanilla, salted butter, chocolate chips

Directions:
Preaheat oven to 350 degrees F.  Lightly grease a cookie sheet (or line with parchment paper] & set aside.
In a medium mixing bowl sift together the flour, salt & baking powder.
Place the egg, stevia & vanilla in a large mixing bowl & beat well with a wooden spoon or hand-held electric mixer.  Slowly add the butter, continuing to beat until the mixture is smooth & creamy.
Add the flour mixture to the butter mixture, 1/2 cup at a time, stirring well with a wooden spoon after each addition.  Fold in the chocolate chips.
Drop heaping teaspoons of batter onto the cookie sheet about 2-inches apart.  Bake 20-25 minutes or until the cookies are golden brown.
No Bake, Chewy Granola Bars


Ingredients:
butter, light brown sugar, honey, oats

Directions:
1.In a medium saucepan, combine the brown sugar with the honey and butter. Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.
2.Add the granola, rice cereal, and almonds to the saucepan and fold the ingredients to evenly coat with the sauce. Once cooled a bit add Chocolate chips.  Transfer the granola mixture to a 9-by-13-inch ungreased baking pan and press firmly to evenly fill. Let the granola mixture set until firm, about 15 minutes, then cut into 12 bars.
Granny's Pannukakku


Ingredients:
eggs, salt, sugar, flour, butter

Directions:
"Preheat oven to 350 degrees. Whisk together the 2 eggs, salt and 1/2 cup milk. Slowly add the flour and sugar, whisking until smooth. Blend in the remaining 1/2 cup milk. Pour mixture into hot buttered baking pan. Bake at 350 degrees until lightly browned, around 30 minutes. Remove and sprinkle with sugar. Cut into wedges. Serve as is or top with strawberries or maple syrup."
Whiskey Butter


Ingredients:
onion, garlic cloves, Worcestershire sauce, cider vinegar, cracked black pepper, dry mustard, salt, butter

Directions:
Combine onion, garlic & chili pepper in saucepan. Add whiskey, Worcestershire, vinegar, black pepper, mustard & salt.
Bring to a boil, cook at a slow boil 8-10 min to reduce by half & remove from heat.
Beat in butter, 2-3 pieces at a time till all butter is well-blended into mixture. Serve at room temp w/grilled steak. Do not reheat!
NOTE: # of servings was estimated, but will vary according to use.
Peanut Butter Fudge


Ingredients:
sugar, milk, peanut butter, marshmallow creme

Directions:
In a heavy saucepan, bring sugar and milk to a boil. Boil for 3 minutes., Add peanut butter and marshmallow creme. Mix well., Quickly pour into an 8 inch or 9 inch square dish, lined with foil., Chill until set.Lift fudge out of dish with foil., Cut into squares. Makes 3-4 dozen.