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

Monday, December 9, 2013

Enchilada Casserole


I decided to try this recipe recently mostly because I had all but two of the ingredients on hand. And boy am I glad I did! I have to say it was amazing!

I chose to serve the lettuce and tomato on the side as a salad. I also didn't mince the cilantro. However, the cilantro really enhances the flavor of this already fabulous casserole. This recipe is definitely a keeper
I will be making it again very soon.

Ingredients:
One lb. ground beef (90% lean)
1 large onion (chopped)
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
¼ cup Italian Salad Dressing
2 Tablespoons Taco Seasoning
¼ teaspoon ground Cumin
6 flour tortillas (8-inches)
¾ cup sour cream
1 cup (4 ounces) shredded Mexican Cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
¼ cup minced fresh cilantro

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in an 11x7-inch baking dish coated with cooking spray. Layer with half of the meat mixture. Then layer sour cream and cheese. Repeat layers.
Cover and bake @ 400* for 25 minutes. Uncover; bake 5 to 10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro.

Yields: 8 servings
Recipe: Taste of Home

Wednesday, December 4, 2013

Crock Pot Chocolate Candy


This is the candy I love to gift at the holidays!

Ingredients:
2 pounds salted dry-roasted peanuts
4 ounces German sweet chocolate (about 4 squares)
One 12-ounce package semi-sweet chocolate chips (about 2 cups)
2 1/2 pounds white almond bark

Directions:
Put the peanuts in the bottom of a 4-quart crock pot. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low, cover and cook for three hours. Do not stir the mixture. (No peeking)!

(This is what it looks like when it is all layered in the crock pot)


After three hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake liners, using about two Tablespoons per liner.
Allow the candy to cool completely before removing the cupcake liners.

Yields: 30 to 40 pieces
Recipe: Food Network

Sunday, December 1, 2013

Eggnog Pound Cake


I make this pound cake every Christmas, and have for the last several years. It's always a favorite over the holidays, and I always get requests for it.

 Ingredients:
1 (16-ounce) package pound cake mix
1 1/4 cups eggnog
2 lg. eggs
1/2 tsp. nutmeg
1/2 tsp. vanilla extract

Preparation:
1) Preheat oven to 350* Beat all ingredients together on low speed with an electric mixer until blended. Increase speed to medium, and beat 2 more minutes. Pour into a lightly greased 9x5-inch loaf pan.

2) Bake @ 350* for 1 hour to 1 hour 5 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely, about 1 hour.


*As all ovens are different, this pound cake  may require a little more, or a little less cooking time. (I think mine bakes for roughly 55 minutes).

Yields - 12 servings
Recipe - Southern Living (Dec. 2009)