Triple Chocolate Fudge

This is a basic, easy-to-make fudge I started making back in high school oh so many years ago.  If you follow the directions, to a T, it's foolproof.  One BIG thing to remember, though, is not to make fudge if it's humid. The moisture in the air causes the sugar to crystallize, making your fudge grainy in stead of creamy. So, if it's raining, or one of those crazy humid summer days Don't Do It.

Here's what you'll need:
4 1/2 c sugar
2 TBSP butter, plus more for pans
pinch salt
1 12 oz can evaporated milk
1 bag semi-sweet chocolate chips
1 10 oz Hershey bar OR 1 bag milk chocolate chips
2 oz bittersweet chocolate
1 small jar marshmallow cream
1 c peanut butter (optional)

Rub butter inside a LARGE bowl and a 9x13" pan.

Scoop marshmallow cream and peanut butter into the large bowl.  Set aside.

Open chocolate, breaking up large pieces.  Set aside.

In a large pot combine sugar, 2 TBSP butter, salt and evaporated milk.

Bring to a boil over med-high heat.  When it comes to a full rolling boil (a boil that doesn't stop when you stir it), reduce heat to medium and cook EXACTLY 7 minutes, stirring constantly.

Remove from heat and quickly stir in the chocolate until well blended.

Pour the chocolate into the marshmallow-peanut butter mixture.  Work quickly to blend it all together.  The longer it takes, the less shiny and lumpy the fudge will be.

When all blended, pour into the buttered 9x13" pan, smoothing the top.

Cool in pan, on a wire rack, until room temperature.  Cut the fudge into one-inch pieces.  Wait until completely cool to remove from the pan.  I usually store mine in zip top bags in the fridge.  It can also be frozen in bags or air-tight containers, with waxed paper between the layers.

Enjoy!

Famous Dagen Cranberry Sauce

I love cranberry sauce!  When I was a kid, we ate the kind of cranberry sauce that came in a can.  If you removed both ends of the can, you could push it all out in one piece.  I thought that was the greatest thing. Ever.

Then I met my husband's family and realized cranberry sauce came in a totally different form.  Part cranberry, part applesauce it's sweet and tart perfection!  It's easy to make and it freezes well, so I make a TON of it so we can eat it all year long.

Cranberries are usually only available in the fall, and can be quite expensive right up til Thanksgiving.  So, I usually buy a few bags, here and there, and store them in the freezer.  Don't wash them or even open the bags.  Throw them in the freezer just like they came from the store.  This recipe works the same for both frozen and fresh berries.

Here's what you'll need:
Cranberries
2 apples per bag of cranberries
2/3 c water per bag of cranberries
1/2 - 3/4 c sugar per bag of cranberries

Cut each apple into eight.  You don't need to peel them or remove their seeds.  These will come out when you put the fruit through the food mill.

Put the apples in a large pot.  The apples need longer to cook, so they go in first.  Top with the cranberries and water.

Cover and bring to a boil over high heat.  Once it boils, reduce heat to simmer and cook, uncovered, until the apples are tender.  This will take 7-10 minutes.

While the fruit is cooking, prepare the food mill.  I place mine over a bowl just slightly larger than the mill itself.  This seems to give me the best control over the machine.

When the fruit is ready, ladle it into the food mill in small batches.  Don't fill it too full.

 As the apples and cranberries are processed, the skin and seeds will stay in the top of the food mill, while the sauce will collect in the bowl underneath.

As the lower bowl becomes full, pour the sauce into a larger bowl, and continue the process until all the fruit is pressed.

Add sugar to the cranberry sauce in the larger bowl, beginning with 1/2 cup per bag of cranberries.  Still in well.  Taste.  You may need to add more sugar depending on how sweet you like it.

 Once chilled, the cranberry sauce is ready to eat.  One bag made with 2 apples is usually enough to serve 4-6 people.  I put a large bowl in the fridge for immediate eating, and divide the rest into roughly 2-cup portions.  It will stay fresh in the freezer for several months in either bowls or zip top bags.

To serve, top with whipped cream.

Enjoy!

Spiced Pumpkin Seeds

It's that time of year when people are carving pumpkins for Halloween.  Inside that gooey mess is a treasure trove of deliciousness!  It takes a little effort, but getting all those seeds out of there is worth it.  They're a tasty, guilt-free snack.

Here's what you'll need:
The seeds from a large pumpkin-- about 1 1/2 cups
3/4 tsp smoked salt
1/2 tsp cumin
1/2 tsp Ancho chili powder
1/4 tsp black pepper
1/2 tsp onion powder

Preheat oven to 350.  Line a cookie sheet with parchment or spray with cooking spray.

I started by cutting off the bottom of the pumpkin and scooping out the pulp and seeds.

Separate as much pulp from the seeds as you can with your hands.

Put the seeds in a colander and put under running water.  This should wash off the remaining pulp.  Let Drain until all the water is gone.

Line a sheet pan with paper towels.  Spread the seeds on the sheet, in a single layer, to get the remaining moisture out of them.  If they're wet they will steam instead of roasting, which isn't very appetizing.

Combine the spices in a small bowl.  Transfer the dried seed to the parchment-lined cookie sheet, and sprinkle with the seasoning mix.  Stir to coat.

Spread out in a single layer.  Bake at 350 for 15-20 minutes, until crispy.  Stir as they cool to prevent them from sticking together.  Store in an air-tight container for up to one week.

Enjoy!

Chunky Cookies

I LOVE these cookies!  They're loaded with peanut butter and chocolate chips which, I believe, makes most things better.  They're high in protein and fiber, which makes them health food, right?

Here's what you'll need:
1 1/2 c chunky peanut butter
1/2 c butter, room temp
1 c brown sugar
1 c sugar
3 eggs, room temp
1/2 tsp vanilla
2 tsp baking soda
4 1/2 c oatmeal (I use old fashioned)

1 c chocolate chips

In a large mixing bowl, cream the peanut butter, butter and sugars until light and fluffy, about 5 minutes. There should not be any gritty feel from the sugar when you rub it between your fingers.

Beat in eggs, vanilla and baking soda until well mixed.

Place the oats in a large bowl.  This makes it easier to get them well incorporated.  You can use your mixer, if you want, but I was making a double batch, so this was easier for me.

Add half of the peanut butter mixture and stir until the oats are combined.

Add the rest of the peanut butter and stir until all the oats are incorporated.  Add the chocolate chips and mix well.

Cover the bowl with plastic wrap and chill at least 2 hours.

When ready to bake, preheat oven to 350.  Scoop cookies onto sheets, leaving 2 inches between them.

Bake 12-14 minutes, until they are browned, but still a little soft in the center.  They will firm up as they cool. Let rest on the cookie sheets for 2 minutes before removing them.

Makes about 6 dozen.

Enjoy!

Pumpkin Puffed Pancake

A pancake puff is an easy breakfast to make.  You get all the flavors of the pancake without slaving away to make all those individual pancakes.  I've been making this since my kids were little, but I recently had some pumpkin left over from another recipe and, following in the fall pursuit of all things pumpkin, decided to make it into a puffed pancake.  It turned out GREAT, getting a thumbs up from the hubby.

Here's what you'll need:
3 TBSP butter
1 c milk
1/2 c pumpkin puree
6 eggs
3 TBSP honey
3 oz softened cream cheese
1 c flour
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 shake ground cloves
1 shake ground ginger
1/2 tsp baking powder
powder sugar and syrup, for serving

Heat oven to 400.
Melt butter in a 12x7 inch pan in the oven.

Place the remaining ingredients in a blender.  Blend on high 1 minute.  Scrape down the sides.  Blend on high 1 minute more.  Pour batter into hot dish.

Bake for 20-25 minutes, until the pancake is puffed and it's golden in color.

Sprinkle with powder sugar.  Serve immediately.  It deflates as it cools.   Top with syrup.
Serves 6-8.

Enjoy!

Herb, Garlic and Cheese Pull-apart Bread

Nothing goes better with pasta than garlic bread.  When you make it as a pull-apart, it's easily served family style or on a buffet.  You want to use a firm bread, like sour dough, so it can stand up to all the toppings.

Here's what you'll need:
1 loaf sour dough bread
4 slices bacon, browned and crumbled
2 c Italian blend cheese
1 stick butter
2 TBSP minced garlic
1/2 tsp oregano
1/4 tsp basil
1/8 tsp pepper

Heat the oven to 375.
Score the sour dough in a criss-cross pattern, being careful not to cut the whole way through the loaf.

Flex the bread a little bit, to cause space between the bread.  Sprinkle with the cheese, pushing it into the cracks.

Melt the butter in a microwave bowl.  Stir in the herbs, garlic and pepper.  Pour over the top of the bread, slowly, so it can seep into the cracks.

Wrap the loaf, tightly, in foil.  Bake for 15 minutes.  Unwrap the top of the bread and sprinkle with the bacon.  Bake 15 minutes more, until the cheese is melted.  Let sit 10 minutes before serving.

Enjoy!

Shepherd's Pie with Bacon and Garlic Mashed Potatoes

Shepherd's Pie is one of those dishes that warms you all the way down to your toes.  It's satisfying and homey, but still pretty easy to make.  I LOVE the basic version with meat, gravy and mashed potatoes, but sometimes I just need to tweak things a little.  The addition of bacon and cheddar add a richness to the meat portion, and the garlic mashed potatoes... well, what else is there to say?

Here's what you'll need:
4 slices bacon, chopped, browned and drained
1 onion, chopped
1 lb lean ground beef (I used 96% fat free)
1 tsp thyme
1/2 tsp salt
1/2 tsp pepper
2 TBSP flour
1 tsp Worcestershire sauce
2 - 2 1/2 c beef broth
1 c frozen peas and carrots
1 c cheddar cheese, grated
3 c mashed potatoes (boil 5-6 lg potatoes in salted water until fork tender.  Mash with 1 TBSP minced garlic, 4 TBSP butter, 1/3 c sour cream, 1/2 tsp salt, and 1/4 tsp pepper)

Preheat oven to 375.  Grease a 10" casserole dish.

Brown the bacon in a large skillet.  Remove to paper towels to drain, keeping most of the drippings in the pan.  Add the onion, and saute until tender.  (If you try to cook the onions with the bacon, the bacon will not get crispy.  I'm not sure why; it's just been my experience.)  Add the beef to the onions, cooking until brown. Season with salt and pepper and thyme.  Sprinkle with the flour, then cook 1-2 minutes to get rid of the raw flour taste. This will help thicken the gravy.

 
Add Worcestershire sauce and 2 c beef broth; bring to a boil.  If gravy is too thick, add extra 1/2 c beef broth.  Boil 1 minute.  Add bacon back into the skillet.

Add frozen peas and carrots.  Stir well.

Spread meat mixture in greased casserole dish.  Sprinkle with the shredded cheese.

Top with the mashed potatoes, spreading to the edges of the dish, completely covering the meat mixture.

Bake at 375 for 20-30 minutes, until the top is brown and the gravy is bubbling around the edges.

Let set 10 minutes before serving.  This will allow the cheese to cool a little and also help the gravy to thicken.

Enjoy!