Category Archives: Blog

Holiday Recipe~Velvetta Fudge 

Today’s Featured #HolidayDessert #Recipe by Becky GilmanVELVEETA FUDGE

Ingredients

1/2 pound Velveeta cheese, sliced

1 cup butter

1 teaspoon pure vanilla extract

1 cup chopped nuts, pecans, walnuts

2 (16-ounce) boxes confectioners’ sugar

1/2 cup cocoa powder

Directions

Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray. In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts. In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff. Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm. To serve candy, cut into squares.


I have to admit when my mom said she made Fudge out if cheese I was not impressed. Then oh then when I slowly bit into a piece, well let’s say the fudge started disappearing fast lol
Dream Catcher 3:20

Cassie Nations 

Holiday Recipe~Dolly’s Skillet Cornbread 

Dolly’s first cookbook, ‘Dixie Fixin’s,’ features over 100 recipes collected from her childhood, family members, Dollywood, Dixie Stampede and her own travels! 


To get more of Dolly’s favorite and amazing recipes check out her website to order Dolly’s Dixie Fixins. Click on photo below to go directly to website. 

Dream Catcher 3:20

Cassie Nations 

Holiday Recipe~Stuffed Sweet Peppers 

This recipe was submitted by my new sister by marriage!! ❤️ 

Thanks Jacinda

— Stuffed Sweet Peppers —
1 bag of mini sweet peppers (they vary in size within each bag, use the largest size pepper, you will likely only need half the bag)

1 8oz package cream cheese, cubed

1/2 roll of hot breakfast sausage

1 small onion, chopped

4 oz grated cheddar jack or cheese of preference 
Preheat oven to 425 degrees.
Cut the stem ends of each sweet pepper off, and dice any salvageable portions then set aside to add to mixture later.

Slice Sweet peppers in half – length wise – and remove any seeds.

Spray baking dish with cooking spray and lay peppers evenly along the bottom of baking dish.
Brown 1/2 lb hot sausage in large skillet and drain.

Lower the empty skillet temperature to medium/low heat

Return drained sausage to pan and add cubed cream cheese.

Add remaining diced sweet pepper, onion, salt and pepper to preference.

Cook over medium/low heat until cream cheese is melted thoroughly.  
Spread mixture over peppers and top with grated cheese.

Bake covered at 425 degrees for 20-25 minutes. 


Dream Catcher 3:20

Cassie Nations