Sunday, January 26, 2014

French Onion Soup



Hello friends, and happy new year!

As the days turned into weeks, I kept telling myself I needed to post. I had so many ideas and recipes I wanted to share with you.

Now here we are almost to the end of January, and I must admit blogging has just gotten away from me. I can't believe how the time has flown. Christmas break went by far too quickly. My girls are back in college, and things have started to settle back down again. (fingers crossed)
I will be better at posting with consistency this year! So I hope you'll keep checking back. :)

Now to share one of my favorite recipes for soup. And it's so easy to make! Definitely a Win-Win!
Here is what you'll need...


Hope you enjoy!

Anna  ♥

French Onion Soup

Ingredients:

4 Tbsp. butter
2 medium onion, very thinly sliced
1 Tbsp. flour
½ cup Holland House Sherry Cooking Wine
1 quart low-sodium beef broth
Low-sodium Parmesan cheese, grated
Country-style bread, sliced and toasted

Directions:

In saucepan, brown onions in butter and sprinkle with flour. Cover and simmer over low heat, 20 minutes, stirring occasionally. De-glaze with wine. Meanwhile, heat beef broth. Add to onions, and boil slowly until onions are tender.  Spread cheese on toast and melt under broiler. Pour soup into bowls, top with toast.

Serve immediately.

Serves:  4

Recipe: Holland House

Monday, December 16, 2013

Foolproof Chocolate Fudge


This fudge is  a real crowd-pleaser. I make it every year at Christmas time. The title says it all. It always turns out perfectly, and it's gobbled up in no time!

I guarantee your family will beg for more. ;)

Ingredients:

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
Dash of salt
½ to 1 cup chopped nuts (optional) - (I use walnuts)
1 ½ tsp. vanilla extract

Directions:

Line 8-inch or 9-inch square pan with foil extending foil over edges of pan.

Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. (You don't want to over stir the mixture. Just stir until the chocolate, salt and vanilla are well blended). Spread evenly into prepared pan.

Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

MICROWAVE METHOD: Combine chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on high (100% power) 3 minutes or until chips are melted, stirring after 1 ½ minutes. Stir in remaining ingredients. Proceed as above.

VARIATIONS:

CREAMY DARK CHOCOLATE FUDGE MELT: Melt 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.

MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.

CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: Follow above recipe using ¾ cup peanut butter chips instead of nuts. For glaze, melt ½ cup peanut butter chips with ½ cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.

Yield: About 2 pounds


Recipe: Eagle Brand Sweetened Condensed Milk