Pecan Chocolate Fudge Recipe
If you’re looking for the perfect pecan chocolate fudge recipe - look no further! This is easy to make, and how can you beat fresh chocolate fudge with pecans (two of my most favorite things!)? Well, the marshmallows are a great touch as well. This is great to make for holiday get togethers, parties - or just for a bit of something soothing and sweet!
Ok, let’s get started - this is what you need for ingredients:
- 4 1/2 cups granulated sugar
- 1 12oz. can evaporated milk
- 1 1/2 pounds semisweet baking chocolate (chopped)
- 18 marshmallows
- 1 cup chopped pecans
- 1 tsp. vanilla
- 1/2 tsp. salt
Combine sugar and evaporated milk in a saucepan and bring to a boil. Boil for 5 minutes stirring constantly. Stir in marshmallows, pecans, vanilla, and salt and cook until smooth. Pour into 9×13inch baking pan and allow to cool. Cut into squares. Could it be any easier to make?
Breakfast Casserole Recipe
There are a million ways to eat breakfast, but the “breakfast casserole” is not only unique, but it’s filling, moist, tasty, and it’ll give you energy for hours and hours! I just love it - and if you’re in a hurry you can even warm up some flour tortillas and roll up a breakfast on the go!
- 5-6 large potatoes (you will need a skillet full)
- 1 pound breakfast sausage
- 6 eggs
- 1 cup shredded cheddar cheese
- salt and pepper to taste
Peel and slice potatoes. Fry in large skillet (seasoning with salt and pepper to taste) until soft. While potatoes are cooking also cook sausage in skillet until browned. Pour potatoes into the bottom of a 3 quart baking dish and top with sausage. Whisk eggs and pour over sausage and potatoes. Top with cheese. Bake at 375 degrees 30-35 minutes, until eggs are done and cheese is melted.
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Smores Pie Recipe
We’ve all made the quick and dirty pudding pie for dessert, and all you need is a crust and some pudding and you’re good to go. But I’ll go you one better with the “Smores Pie”! That’s right a PIE made from Smores! Well, one big Smore rather. It’s quick, easy to make, ready in a jiffy, and really, really tasty! Oh - did I mention that the kids could even (help) make it?
- 1 graham cracker crust (you can use premade or make your own)
- 1 box instant chocolate pudding
- 1 jar marshmallow fluff
Prepare pudding according to directions on box. Pour pudding into graham cracker crust and put in the fridge to thicken for about 30 minutes. When pudding has thickened spread marshmallow fluff over it (you may not use the whole jar, depending on how much fluff you like). Then your done enjoy your Smores Pie! Refrigerate leftovers (if you have any).
Waldorf Salad Recipe
Who can’t a good “Waldorf Salad Recipe” in the summertime? Great for picnics and barbeque’s and get together’s! It’s so simple and easy to make, and I’ve always loved the way that the walnuts and raisins go with the crunch of the apple and “sploosh” of the grapes. It’s just bursting with flavor, and you just can’t get the same thing at all in “store bought” as you can your own homemade Waldorf salad. I hope you like this recipe - here’s what you need:
- 4 apples (cut in chunks)
- 1 Tbsp. lemon juice
- 1/3 cup raisins
- 1/3 cup walnuts
- 1/3 cup mayonaise
- 1 Tbsp. sugar
- 1 cup grapes
Put apple chunks in a bowl and cover with lemon juice (this keeps them from browning). Mix all other ingredients together in the bowl and its ready to eat, or you can chill it in the fridge for later. I like it best when it’s been chilling for about 30 minutes before the meal!
No-bake Cookies Recipe
This is the classic “no-bake cookie recipe” your Grandma used to make. It’s quick and easy, and boy do they taste good! Sometimes we make these even more often than chocolate chips. I hope you like it as much as we do.
- 5 Cups Oatmeal-(Quick Oats)
- 3 Cups Sugar
- 1 Cup Peanut Butter
- 6 Tbs. Cocoa
- 1 Cup Milk
- 1 tsp vanilla
Mix the sugar and cocoa and stir in the milk and stir constantly, let boil for 2 minutes and keep stirring. Remove from heat and add the peanut butter, slowly mixing the oatmeal a little at a time and then the vanilla. When the mixture starts to thicken drop spoonfuls on wax paper, let cool and enjoy!
Blender Bottle Review
This is probably the coolest and simplest kitchen invention you’ll see. The “blender bottle” has a round stainless steel ball inside that functions as a whisk, and as you shake the bottle you “whisk” the lumps out of shakes, batter mixes, gravy, protein shakes, and more! At less than $8 I don’t see how you can be without one!
Blender Bottle
Blender Bottle Features & Benefits:Stainless steel Blender Ball will mix the ingredients more thoroughly and easilyGripperBars make it easy to holdStayOpen flip cap won’t close while using28-ounce capacityEmbossed with ounces and milliliter markingsEasy to clean - dishwasher safeLarge drink/pour spoutSecure screw-on lidWide mouth makes it easy to add ingredientsFits most car drink holdersNo batteries needed What makes it so unique? Gourmet cooks have relied on the wire whisk for hundreds of years to mix and blend their ingredients into a smooth and light consistency. The patented Blender Ball moves freely throughout the bottle as you shake it, mixing the thickest of drinks with ease. Simply add you ingredients - shake and drink (or pour)!
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Fiesta Tacos - Incredibly Tasty!
There are lots of ways to make tacos, and sometimes it’s hard to come up with something different, unique, and still tasty. With this version of what I call “Fiesta Tacos” I tried to create a rich and flavorful meat-mixture that screams flavor! Once you add just a little lettuce and tomato you won’t need to add any sour cream or salsa at all - because these will be the juiciest tacos you will ever eat! I’m going to give you the exact recipe I used, but you can substitute the ground beef with chicken strips if you prefer, or the soft shells for corn.
Here’s what you’ll need:
- 2 lbs ground chuck
- 3-10 packs of soft taco shells
- 1 bunch cilantro
- 3 tomatoes
- 1/2 head lettuce
- 5 tbsp minced garlic
- 1 can whole or sliced black olives
- 1 can cream corn
- 1 can black beans
- 4 tbsp ground Cumin
- 3 tbsp chili powder
- salt to taste
- 1 lb Mexican or Farmer’s white (Queso) Cheese
- 1/2 green pepper
- 1/2 Vidalia onion
I start by dicing my onion, green pepper, and 1/2 bunch of the cilantro and set all 3 aside in a bowl. Next I drizzle a little bit of extra virgin olive oil in a large skillet, turn the heat up to med-high and add the 2 lbs of ground chuck. I salt the meat a little bit. While it cooks (about 5 minutes) I start to dice my tomatoes and lettuce to place in a medium bowl. After about 5 minutes, add the onion/pepper/cilantro mixture on top of the ground beef, chop in a little bit with your spatula, flip over, and chop up a bit more. Let it cook 5 more minutes and finish up your lettuce and tomato. When chopped place the lettuce and tomato into a medium bowl and sprinkle a bit with some olive oil and wine vinegar (just a bit to keep it from browning). I also add in a tbsp or so of minced garlic. Now add the spices (Cumin and Chili Powder) to the ground beef, chop in, flip, and chop a bit more with your spatula. Add the cream corn and (rinsed) black beans to the chop, and cook uncovered another 5 minutes (with those just resting on top).
I use whole canned black olives, so at this point I usually chop up 1/2 the can and add to the ground beef skillet, and the other half I add to the lettuce and tomatoes. Get another medium bowl out and your grater to grate the Queso mexican cheese. Chop up, flip, and chop your ground beef mixture (mixing in the corn and beans and black olives) for the last time, chop up really good and reduce heat to medium. Go back and shred your cheese while the meat cooks the last 5 minutes. Then turn off the heat for your skillet, microwave each pack of flour shells for about 90 seconds, and you should be ready to serve! I usually just place the flour shells and 3 bowls (meat, cheese, lettuce/tomato) out for everyone to make their own plates.
This recipe can feed 6-8 very hungry people! These tacos are very unique because of the rich juicy meat sauce, and the cilantro, cream corn, and beans blends together in the best way with the mexican cheese! One you make these, you may get stuck making them over and over again for years to come!
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Vegetable Wrap
Veggie wraps are good for so many things. Great for snacks, great on the go, good for lunch, good for late night munchies, take them to the ball game, great for kids, awesome between meals, and best of all they’re good for you! They are nutritious, tasty, they fill you up - and they give you energy! What else could you ask for?
- 1 cup cream cheese
- 8 flour tortillas (8 inches)
- 1 1/2 cup romaine lettuce (shredded)
- 1 1/2 cup cabbage (shredded)
- 3/4 cup carrots (shredded)
- 1/2 cup blue cheese
- 1 large tomato (diced)
Take one tortilla and spread cream cheese over it. Take small handfuls of each ingredient and throw into the tortilla. Roll tortilla and cut in half diagonally. Makes 8.
Potato Scramble Wrap
“Potato Scramble Wrap” is a great quick breakfast recipe you can make. It’s great on the go, and better than cereal!
The hardest desicions I seem to have on a day to day basis are what to eat. Breakfast can often be a rut, because it seems to have limited choices, like cereal, pankcakes, waffles, french toast, scrambled eggs, or an omelet. The “Potato Scramble Wrap” is basically an omelet in a tortilla, which makes it easy to eat on your way out the door or take to work to either eat in the car on your commute, or wrap them in foil to eat at your desk once you get there. This recipe feeds about 6 people, if you don’t use them all you can always refridgerate and use throughout the week. Also, these wraps should give you lots of energy, potato carbs give you lots of that and you should stay full until lunch.
- 1 8-oz package shredded cheddar cheese
- 6-7 medium russet potatoes
- salt and pepper
- 5 eggs
- 1/4 cup vegetable oil
- 1 package large tortilla shells
Peel and dice potatoes and place in a medium skillet over medium-high heat with the vegetable oil. Salt and pepper to taste (you should do this a few times during cooking process). Cover and let potatoes cook until fork tender (about 10-20 minutes). When potatoes are done remove from heat, but keep them covered so they stay hot. Beat all 5 eggs in a bowl. Pour eggs into a skillet that had been sprayed with cooking spray. Scramble your eggs until they are well done. When eggs are done put about 1/2 a cup of eggs and 1/2 a cup of potatoes in the tortilla. Sprinkle generously with cheese and roll.
Peel and dice potatoes and place in a medium skillet over medium-high heat with the vegetable oil. Salt and pepper to taste (you should do this a few times during cooking process). Cover and let potatoes cook until fork tender (about 10-20 minutes). When potatoes are done remove from heat, but keep them covered so they stay hot. Beat all 5 eggs in a bowl. Pour eggs into a skillet that had been sprayed with cooking spray. Scramble your eggs until they are well done. When eggs are done put about 1/2 a cup of eggs and 1/2 a cup of potatoes in the tortilla. Sprinkle generously with cheese and roll.
If you want to “mex” this recipe up a bit, jut add some chili powder and Cumin to your eggs, and when you assemble the wraps add a few tablespoons of salsa…nice!
Spinach Lasagna
Looking for a great “vegetarian lasagna” recipe? This spinach lasagna is great and quick and easy Italian to make! This recipe is not only bone simple, but ripe for adding all kinds of things to it for your own tasty version! Kieli loves this recipe for its simplicity, but I’ve caught her sneaking in some broccoli or zucchini from time to time!
- Half of a 16 oz. box lasagna noodles (about 8 noodles)
- 1 15 oz. tub ricotta cheese
- 1 8 oz. package shredded mozzarella cheese
- 1 block frozen spinach
- 1 jar Alfredo sauce
Break noodles in half and place in water to boil with 1 tsp salt and 1 tps olive oil until soft. Drain and rinse. Cook spinach according to package directions and pour into a medium bowl, or boil some fresh spinach if you prefer. Mix ricotta cheese, half the package of shredded cheese, and spinach together. Put a layer of noodles in a 1.5 QT casserole dish. Top noodles with half of the spinach mix. Make another layer of noodles on top of the spinach mix and top that with the remainder of the spinach mix. Top with noodles and pour about 1/2 to 3/4 of the jar of alfredo sauce over the noodles. Top with the rest of the shredded cheese and bake at 375 degrees for 10 minutes. Items you could add for your own taste would be some chopped garlic, onions and green peppers, or black olives.