My Simple Fudge

Fudge brings to mind slaving over a hot stove, making sure you don't scorch the chocolate, then cursing b/c you didn't get it right.  I am happy to say that I've found that that does not have to be the case!  With this recipe, you can whip up a pound of fudge in under 10 minutes then just sit back, let it harden, chop it up and give it away (or eat it all yourself, no judgement!)  Try this one soon!

Ingredients:

- 1 bag Semi- Sweet chocolate chips
- 1 Cup Milk Chocolate chips
- 1 can Sweetened Condensed Milk
- 1 1/2 tsp. Vanilla
- Pinch of Salt
- Optional:  Nuts of any kind

Directions:

1.  Line a 9 inch pan with foil, making sure the foil goes over the side.  This will allow you to lift the fudge out of the pan easily without any sticking and any mess.  I do not own a square 9 inch pan, it met it's dreadful demise a long while ago (don't ask!) so I use my circle pie pan, lol.  It works fine!

2.  Pour your bag of semi-sweet chips into a large bowl and add the cup of milk chocolate chips to that.  Microwave for about 1 to 1 1/2 minutes until the chocolate is melted.  Spray your rubber spatula with cooking spray, and stir in the sweet milk, vanilla, and salt.  Mix well.

3.  Pour your chocolate mixture into your foil lined pan and spread as evenly as possible.  Place the fudge into the refrigerator for AT LEAST 3 hours or overnight.

4.  Place your pan on a sheet pan and lift your brick of fudge out of the pan.  Peel off the foil and toss it in the trash.  Now using a sharp knife, cut your fudge into strips, then cut into cubes.  They don't have to be perfect here....it's fudge!

Here's the final product.....

Very sweet and screams holiday give away!  That's what I did....along with a plate of Peanut Butter Blossoms (recipe soon!)  I hope you all enjoyed your Xmas!  Happy Holidays :-)

Crock Pot Beef Stew

It's Winter time.  Beef Stew is a must!  Simple as that!! :-)

Ingredients:

- 2 lbs. Stew beef cubes, cut into bite sized pieces
- Olive oil
- 2 medium Onions, diced
- 1 cup of baby carrots, chopped
- 4 potatoes, cut up into pieces of your choosing
- 1 can mushrooms, undrained
- 1 1/2 tablespoons Italian Seasoning
- Salt and Pepper to taste
- 3 cups Beef broth, divided
- 1/2 cup Flour

*I ended up NOT using the can of green beans shown, but you can really add any veggies you like into a beef stew!*

Directions:

1.  Chop all your veggies and place them into the bottom of your slow cooker.  Chop your beef cubes into smaller pieces (if you want to...this pkg of beef cubes were pretty large and we like smaller pieces) and begin heating some olive oil in a frying pan.  Also, season your veggies with the salt, pepper, and Italian seasoning.

2.  Brown your beef cubes in the olive oil until browned.  You're not cooking it, just searing.  Pour the beef cubes and all the juices on top of your veggies in the slow cooker.  Mix together.

3.  Now pour 2 1/2 cups of your beef broth into the slow cooker, give it another stir and then place it on low for 4-8 hours.

4.  About 20 minutes before you're ready to serve, take the 1/2 cup of beef broth you have left and combine in with the 1/2 cup of flour.  Whisk together well.  This is called a slurry and it helps to thicken your stews or soups.  Pour that into your stew and mix well.  Continue cooking for the 20 minutes or so.  Also, if you're stew is TOO thick, you can also add a bit more stock if you choose to.

Here's the final product.....

It was VERY tasty, but the potatoes got a bit overdone this time.  I'm thinking I cut them too small.  Either way, it was still delicious and it gave great leftovers!  Stay warm!  
 

Cheddar Bacon Biscuits

Tonight I decided to make some of these little nuggets of delicousness....and boy was I pleased that I did!  It's not difficult to toss these together and really make your meal go from yum to WOW!  These are best served right from the oven, so when making them as part of a meal, make sure you do these last!  However, you can always use the wonderful invention, the Microwave to help you out if you need it! ;-)

Ingredients: 

- 2 Cups Flour
- 1 tsp. Baking Powder
- 3/4 tsp. Salt
- 1/4 Cup Butter Flavored Crisco
- 3/4 Cup Milk
- 4 Tablespoons Vegetable oil
- 1 Egg
- 1/2 Cup REAL Bacon bits (NOT the imitation kind!)
- 1/2 Cup Shredded Cheddar cheese

Directions:

1.  In a large bowl, whisk together your flour, baking powder, and salt.  Add in your Crisco, and using a pastry cutter, cut it into your flour.  You will see small chunks of the shortening mixed into the flour.  If you do not have a pastry cutter, you can use a fork and you'll be just fine.

2.  In a separate bowl, combine your milk, veggie oil, and your egg.  Whisk together.

3.  Now combine your wet and dry ingredients until well combined and you have a sticky dough.  Toss in your cheese and bacon and mix together until well combined.

4.  Preheat your oven at 375 degrees and grab your muffin tins.  This recipe will make 12 regular sized biscuits, or you can do like I did and make 6 LARGE biscuits.  Either is fine and the temp or cook time does not change.  Anyway, spray your muffin tin with a liberal amount of cooking spray. 

5.  Using a tablespoon, scoop your dough into each muffin compartment, trying to keep them even as possible.  You don't have to smooth your dough here, you're going for a rustic look!  Now place your muffin tin on a sheet pan and bake your biscuits for 20-25 minutes until they brown slightly on the top.  Use a spoon to scoop them out and serve WARM.

Here's the final product.....

The cheese is melted into the biscuit and the bacon has a smoky taste.  SO delicious and compliments any meal!  Enjoy!  

HAPPY HANUKKAH! Potato Latkes and Matzo Ball Soup

Happy Hanukkah everyone!  I hope that your holiday season has began wonderfully and that it will end the same way! 

This is the first year we've decided to celebrate the Festival of Lights and boy has it been fun!  My husband is Jewish on his father's side, and though we are not religious, we wanted our daughters to get a taste of part of their heritage.  Plus, who doesn't love 8 extra presents?! ;-) 

For our big Hanukkah meal, I decided to take a few chances and make some traditional Jewish foods.  On the menu.....English roast (we can't afford brisket!), latkes, matzo ball soup, and salad.  I was also going to make an apple dessert but somebody...ahem, my children...got into my apples before I could do that.  Oh well...maybe next time! 

So, anyway, here is my first experience with Hanukkah.....

RECIPE ONE:

Latkes

Ingredients:

- 1 bag Simply Potato hash browns, drained well. (I used the ones with onion and bell peppers for extra flavor!)
- 2 Eggs
- 1/2 to 1 cup Flour
- 1 tsp. Baking Powder
- Salt, Pepper, and Parsley to taste
- Vegetable oil for frying

Directions:

1.  Squeeze all the liquid from your hash browns that you can using either a paper towel or a clean dish towel.  Place them in a bowl.

2.  Toss in your eggs and seasoning.  Mix well. 

3.  Now toss in your flour and baking powder.  Depending on how wet your potatoes are, you may need just a 1/2 a cup or a full cup of flour.  Your potato mixture should appear dough like, not sloppy. 

4.  Now refrigerate for 20 minutes.  I find this helps the latkes come together better.  Or, I'm just making that up, but eh, it works for me!  Now heat the vegetable oil in your frying pan until it's hot.  Do this over medium high heat.  Take a handful of your potato mixture and make into a palm sized disc.  Place that into your oil.

5.  Now, this is important....leave it alone until it's ready to flip!  Do not be flip flopping all over the place or your latke will be oily and not done inside.  You'll know it's ready when it's easily slid around the pan and the one side is a beautiful golden brown.  Flip and brown the next side. 

6.  Remove and drain on a paper towel, sprinkling with some salt if you wish.  Eat warm and serve with sour cream if desired. 

Here's the final product....

RECIPE 2:

Semi-Homemade Matzo Ball Soup

Ingredients:

THIS, lol!

Follow the directions on the box and you'll be fine!  I jazzed my soup up by adding parsley to the matza and parsley, pepper, and red pepper flakes to the broth.   Here's a few photos of me just following the directions.....

Here's the final product.....

IT WAS AMAZING!  My oldest daughter ate so much soup I thought she may end up turning into one giant Matzo ball!  LOL! 

Whether you're Jewish or not, I recommend these recipes!  I've never had Matzo ball soup before this and lemme tell you, I am sad about all the years I've missed out on!  It was delicious!  Try these out tonight and HAPPY HANUKKAH! 

Meal Plan Monday 12/3 thru 12/9

Better late than never! ;-)

MONDAY
- Chicken Nuggets
- French Fries
- Salad

TUESDAY
- Hot Dogs
- Kettle Chips
- Fruit Salad

WEDNESDAY
- Leftovers

THURSDAY
- Baked Garlic Chicken
- Stuffing
- Corn
- Salad

FRIDAY
- Fish
- Macaroni and Cheese
- Broccoli
- Salad

SATURDAY
*My oldest daughter's having her 1st sleepover at our house!*
*Also...HAPPY HANUKKAH!*
- Make-Your-Own Mini Pizzas
- Salad
- Ice Cream Sundaes

SUNDAY
*Tonight is our big Hanukkah feast!*
- Roast
- Matzo Ball Soup
- Potato Latkes
- Fried Apples
- Salad