This probably has to be one of the easiest ways to make a homemade chicken stock!  After making the simple recipe for crock pot chicken, place the remaining carcass (or bones) back into the crock pot.  You can add some carrots and celery if you’d like.  Fill the remainder of the crock pot with water, and cook for 6-8 hours on low.  That’s it!  Then, just strain the broth to get the bones, vegetables and any particles out and you can either use the stock right away or freeze it for future use.  It’s that simple!

Ingredients
1 lb pizza dough (you could buy pre-made dough or crust, or you can roll out an entire container of Pillsbury crescent rolls)
1 shallot (or 1/4 red or yellow onion)
1/2 can fat free refried beans
1/2 can small black olives, sliced
1/2 can corn (or frozen corn if you prefer)
Shredded cheddar cheese (depends on how big your crust is)
Cornmeal
Salsa
Sour Cream
Pepper
Chili Powder
Cumin

 I sprinkled the lightly sprayed pan with cornmeal and laid out the crust.
I then spread the refried beans on it as a base.

I then topped the pizza with the shallots, onions, corn, cheese and spices.
You can obviously add the salsa at this point but since I have to limit my acid intake, I put a little on the side.
 

I baked it according to the dough packaging.

Yum!

Feeling adventurous,  I whipped out the Kitchenaid along with it’s pasta attachment.  I followed a basic egg pasta that was in my Kitchenaid manual.  The pasta came out AMAZING.  Extremely fresh and almost fluffy.

Ingredients
3 1/2 cups all-purpose sifted flour + extra flour for dusting
4 eggs
1/2 cup water
1/2 teaspoon salt

Tools
Kitchenaid Mixer
Pasta attachment set (includes sheet roller and cutter)

Sifting the flour felt like it took forever!

This is what the dough looks like after it’s been kneaded with the dough hook…

And now for the fun part!  (I went a little overboard with the flour!)

With my homemade pasta sauce…

Directions
Place eggs, water, flour and salt in mixer bowl.  Attach boowl and flat beater.  Turn to Speed 2 and mix for 30 seconds.

Exchange flat beater for dough hook.  Turn to speed 2 and need for 2 minutes.  Remove dough from bowl and hand knead for 1 to 2 minutes.  Let it rest for 20 minutes.

Divide dough into 4 pieces before processing with the pasta sheet roller attachment.  Set adjustment knob on pasta sheet roller to 1.  Turn mixer on to speed 2 or 4, and feed the flattened piece of dough into the roller.  Repeat serveral times until dough is smooth and pliable.  You may need to lightly dust pasta with flour while rolling and cutting to aid in dring and separation.

Continue by feeding the dough through settings 2 and 3.  To make fettuccine, exchange the pasta roller for the cutter attachment and feed the flattened sheets of dough through the cutter.  Cut pasta can be used immediately or frozen or dried for later use.  We cooked the pasta for 6 minutes and it was done.

Note: For fettuccine we used roller setting 6.

Who doesn’t love fudge?  This recipe is Carnation’s Famous Fudge recipe directly from their website.  It was fairly simple to make, but a bit tricky when it came to mixing the ingredients on the stove.   It was worth the effort though, that’s for sure!

Ingredients
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) evaporated milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) semi-sweet chocolate morsals
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

Combine the sugar, evaporated milk, butter and salt in a heavy duty saucepan and bring to a full boil.

Remove from the heat and stir in the marshmallows, morsals and vanilla until marshmallows are melted.

Pour the mixture into the baking pan and refrigerate until firm.  Then, cut into pieces and enjoy!

Directions
Line an 8-inch-square baking pan with foil.  Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.