Sunday, December 20, 2020

4 Chip Fudge

 Who else has such a huge stash of random flavored "chips" you could make this like 10 times over?! HA!  ME!  

My dear friend and HUGE supporter of my YouTube and blog, Jenny has told me about her amaing fudge for at least a couple of years.  She has claimed it is the best fudge she and her family have ever eaten.  I thought this whole time she was the queen of this recipe, turns out Taste of Home is!  However, when my husband and I tried it, it is clear we don't care where it came from.  In my heart it came from Jenny aka SGM.  I am so glad I made it for you!

There is a video as well, so make sure to head over to my YouTube channel to watch it and don't forget to SUBSCRIBE!

This flavor is SO unique.  The layers of flavor are dead on.  I am going to give you the direction just as she gave them to me.  I have only made cheater-cheater fudge.  I was nervous but here we go!

You Will Need:

3/4 cup butter

1, 14 oz can sweetened condensed milk

3 TBSP milk

1 pkg (12 oz) semisweet chocolate chips

1 pjg (11.5 oz) milk chocolate chips

1 pkg (10 oz) peanut butter chips

1 cup butterscotch chips

1 jar (7 oz) marshmallow creme

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup chopped walnuts

Line a 13X9 pan with foil and butter generously, set aside.

In a large heavy saucepan, melt butter over low heat.  Add in all of the chips,  Cook and stir Constantly until smooth.  The mixture will first appear separated but continue stirring until flully blended and glossy looking.  This will take about 10 minutes of continual stirring!  Remove from the heat, stir in the marshmallow creme and extracts until well blended.  Stir in the nuts and mix to combine.

Pour into prepared pan, smoothing the top and refrigerate until set.  

Yields about 4.5 lbs of fudge.  You better find someone to share with!


ENJOY this amazing recipe and thanks Jenny for your unwavering support and friendship!






Monday, November 30, 2020

The BEST Peanut Butter Pie

 Good Evening friends and peanut butter lovers!

Yes, I addressed you by name.  Called you out.  Called some of us by the name that gets our attention immediately!  PEANUT BUTTER FREAKS

I hope you all of my fellow Americas had a wonderful Thanksgiving and all of you are doing well and keeping healthy!  

I had every intention of getting this recipe out before Thanksgiving and it just wasn't in the cards for any of us.  This is a no bake pie, and it is one in a million.  Sometimes you just hit a recipe, spot on and I even tested this baby twice, all for your sake of course.  All for my fantastic readers.  I didn't want to taste test it twice, neither did my husband, but we did it for you.  We are sacrificial like that! 

I can only compare this consistency to a Frensh Silk Pie which in case you have never tried mine is right here.  The texture and richness is out of this world.  Oh yeah, a dab will do ya with this pie.  Trust me!

 Here is what you will need:

1 1/2 to 1 3/4 SMOOTH peanut butter

1 8oz brick of cream cheese

1 cup powdered sugar

1 tsp vanilla extract

1 8oz container of whipped topping

1/2 cup heavy whipping cream

1 graham cracker crust

 Combine first 3 ingredients and mix with a hand mixer until smooth and creamy.  Don't worry about over mixing, you want some air incorporated!  When it is completely combined, add in whipped topping and do the same.  Mix until smooth.  Add heavy whipping cream and mix about 2 minutes, you want the whipping cream to create a little volume in your pie.  The results will truly be worth it.  Pour or spoon into your crust and cover.  Refrigerate for at least 8 hrs.

 Before serving top with whipped topping or sweetened whipped cream!

EnJoY!


 


 

Friday, October 30, 2020

The PERFECT Rice Krispy Treats

 ....and I am  not even kidding!

Oh...hey there!  Long time no see.  I wonder how many blog posts I have started that way.  When I tell you my 2020 got worse a few weeks ago, you might not believe me, but it did.  Please keep me and my family in your prayers for safety, peace, and understanding.  Thank you!


I have a long time relationship with rice krispy treats.  As a kid they were one of my favorites, and my mom used to make the best Scotcharoos too!  She always made them when it was my turn to take treats to CCD.  Remember the days of taking homemade food for treats?  Me too.  Anyway, they were always a hit and became a fast favorite of mine.

I have spent my ENTIRE adult life DEDICATED to the exact and perfect measurement of all Rice Krispy Treat ingredients for the perfect gooey, chewy, NEVER HARD square of goodness.  I was successful, (thank you, thank you) years ago but don't think I have ever shared.  For most of my American friends, you know all about these treats but for my foreign friends, this might be a fun treat to try!  Through out the box, those measurements are useless!  Here we go!


8 cups Rice Krispy Cereal

20 ozs  marshmallows

1.5 tsp vanilla extract

1/2 cup salted butter

In a heavy bottom pot, melt butter completely.  Add in marshmallows and slow constantly on LOW heat until all marshmallows are melted and combined with the butter.  YUM!  Add in vanilla and stir it in.  Now pour in your cereal and stir well, from the bottom up.  Stir until the marshmallow mixture is completely combined with the cereal.  Pour into a 9x13 pan and spread evenly.  Top with sprinkles if you choose.  I MUST have sprinkles.  You don't have to do the but they won't be as fun and you won't be as cool without them.  Just sayin.....


ENJOY!


 


Thursday, August 13, 2020

Nutty Zucchini Bread

 Hey ya'll!!!!  Everyone doing ok in the midst of our world crisis?  You are all constantly in my prayers for your health and safety.  Speaking of health.....

Someone gave me zucchini.  It is a fear of mine EVERY. SINGLE. SUMMER.  It is 3rd on my list of "omgosh what if they share" only to squash and eggplant.  I have tried, I HAD to as a kid, as an adult,my answer is "just say no".  Don't try to hide it, puree it (looking for the puking emoji) or attempt to pass it off in any other creative fashion.  So my husband comes home with said zucchini and if you know how much I refuse to waste food, I pondered.  I pondered and I thought.  I pondered and I thought and I puked in my mouth.  I pondered, I thought, I puked in my mouth and I got myself together.  There has to be a way to use this. I left it on the counter for DAYS.  Now I do have a slight fair for the dramatic.  I got that from my husband and mom.  2 days ago my husband asked me if I had decided what to do with it and I said I had not, but whatever I DID make, he was eating it too!

We decided on bread.  We decided on bread that I had gotten a recipe for from my sister who I swear can make anything into a "bread".  We tried it.  It wasn't horrible but I needed more, I wanted to really not notice the zucchini.  I made it again....we like it, we ate it, we even put one in the freezer for later because we wanted to SAVE IT!  Whaaaaaaaat?  I KNOW!

I also filmed a video which will be linked somewhere here!  If you have not subscribed to my channel on YouTube, please do!  I don't just cook there, I do a little of this, a little of that, etc.  Let's get to baking!



You Will Need:

2.5 cups grated zucchini

3 eggs

2 tsp vanilla

1 cup brown sugar

1 cup granulated sugar

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

3/4 tsp cinnamon

3 cups all purpose flour

1 cup walnut pieces or any other nut of your choice (lol)

Preheat your oven to 325 F,  This will make 2 loaves of bread.  Spray both loaf pans with non-stick cooking spray, or line with parchment paper.  Set them aside.

Mix all ingredients except nuts and flour.  When it is mixed completely add in the flour and nuts.  Mix until just combined!

Divide into 2 loaes and bake for 60-75 minutes!  Let cool completely, and enjoy!  Zucchini bread that doesn't taste like zucchini!

 

ENJOY!

 

Tuesday, July 7, 2020

Sonic CopyCat Recipe for Ocean Water!

Hello, Hello!

It has been awhile guys!  The world is such a strange place right now isn't it? Even a little scary at time.  My household has been a little strange as well.  Lots of random things happening and going on, but what doesn't kill us makes us STRONGER right??



I will tell you one thing that hasn't changed, and that is my favorite refreshing summer drink or treat.  Ocean Water from Sonic Drive In.  My husband got one a few years back and kept trying to get me to try it, but as a creature of habit, "No Thanks Honey" I will stick to my cherry limeade.  

I have to be completely honest here.  I finally tried ti, just to shut him up.  I am not a huge coconut fan, and honestly, I just wasn't in the mood to change my favorite, just in case.  I tried it and I haven't had a cherry limeade in years!  I don't understand it, but who cares, I can have it anytime I want now.  If you groove on diet soda, go for it.  I think even flavored sparkling water may work for this!

You Will Need:
12 oz of Lemon Lime Soda
1.5-2 tsp coconut extract
Blue Liquid Food Coloring
Ice

First things first, which I think are very important.  Make sure your soda is ICE COLD.  Make sure your glass is FILLED with ice.  The rest is all dump and stir!  Start with less coconut extract and add more according to your taste.  When I say this is refreshing, I am serious!  It is  CRAZY! Seriously.....

I hope you give this a try, and I hope I can stop drinking them.  Pray for me.

Sending my love and gratitude....


Wednesday, May 27, 2020

Cheesy Chicken Rice Pressure Cooking!

Evening friends!  I hope this finds everyone well, sane, and keeping up the health precautions recommended.  I pray nothing but the best for you all!


As you may or may not know from my last post, I got a Crock Pot, Multi-Cooker for Mother's Day!  YASSSSS!  Seriously!!  I was never going to jump on this pressure cooking bandwagon and I did good for 3 or 4 years, but....I WAAAAAAANTED one!

I wanted to create a recipe that was quarantine friendly.  Pantry and freezer staples that I thought you might already have on hand.  I tried a recipe from a blog I will not name and was a mess.  A MESS.  I did some tweaking, changed ingredients and measurements and it was delish..  I made it again, for this video and post and it was AMAZING!  My grand-babies went nuts for it, my husband AND myself.  That being said, with 5 people eating we still had half left.  It makes a good size batch but leftovers are da bomb!

Let's make this one short and sweet so I can get this out to you and figure out the next pressure cooker experiment!  Sorry I am late to the Instapot/Multi-cooker/Pressure Cooking life, but I am officially here for it now!

3-4 boneless skinless chicken breasts, cut into bite size pieces
1T butter
1T oil (veg or olive)
2 tsp salt
1 tsp pepper
3 cups chicken broth
2 cups long grain rice (NOT instant)
1-1 1/2 cups shredded cheddar cheese
1 can cream of chicken soup

Set your pot on saute.  Melt butter and oil.  Add in chicken and stir while it gets some color.  Add in salt and pepper.  There is no need to cook chicken all the way through.  Just get it browned up a bit and then add chicken broth, and rice.  Stir.  Place lid on pressure cooker, lock, and make sure your steam valve is CLOSED.   Using your MANUAL button or the button assigned to that function, adjust time to 6 minutes.  Now we wait!

When it is done and has come down from pressure, remove lid away from you and add in soup and cheese.  Stir completely and eat dinner!  We ate this with a big huge salad and it was perfect!
Remember leftovers rock and so do second day leftovers!

I hope you enjoy this recipe.  Oh and YES  you can use boneless skinless thighs!

ENJOY!


Friday, May 15, 2020

The Best Pot Roast!

Hey friends!  Been awhile, I know.  It kind of feels like I start everything out that way these days.  I am so ashamed.


HOWEVER, something major has happened.  I finally gave in to the "pressure cooker", multicooker, contraption you all have been loving for years now.  I wasn't going to give in, I just didn't see the point.  My husband got me an Instapot for Christmas and I exchanged it for an air-fryer (2 years ago).  Well for Mother's Day he got me the Crock Pot Multicooker, and I melted.   I was so excited.  I just finally wanted one.

Now if you are older like myself, you remember your mom canning in a huge, heavy, terrifying looking pressure cooker.  You thought it would explode and take out an entire neighborhood.  I can remember her watching the little do-dad and making sure it manually came to the correct temp and having to regulate it by burner temp and ack, it was way to intimidating to ever make me want to can anything or use one in any capacity!

Well, now, I am a new woman and t is a new day.  I made my pot roast with the pressure cooking setting and holy smokes my friends.  I mean I know it is almost summer and most aren't making pot roast but to me there is no season for whatever you are hungry for.  It could be 180 degrees and I could have a pot of soup on the stove.  I have been so hungry for pot roast, I couldn't stand it, and what better first meal to make with my new multi-cooker?!

Without further delay, let's get into this.  NOW, if you want to use a regular crockpot, wait for 150 hours for it to be done, etc.....go for it.  7-8 hours if you want it falling apart.  We prefer to be able to slice the beef and not have it be mushy like baby food meat.  Just sayin....
So if you want a plate that looks like this.....follow me kids....follow me.

You will need:
2.5 (ish) lb roast  (Use whatever cut you want, I use bottom round roast because I like how it keep me able to slice it)
2 T butter
Potatoes, carrots, celery, onions.
   I used potatoes I had that needed used, probably 6 baby golds, and I cut up 2 russets.  I used about 5 carrots that were small and I keep whole.  4 stalks of celery and cut up an onion if you so desire.  My husband hates onions so I rarely have them on hand.

1 lg, or 2 small brown gravy mixes.  You want it to yield 2 cups of brown gravy
2 cups beef stock
1 tbsp Worcestershire sauce
1 tbsp onion powder
1/4 tsp poultry seasoning
pepper
salt

cornstarch
water

Ok, prep your veggies.  I thawed my roast out as well.  Set your pressure cooker to saute and add butter. Place your roast into the pot and let it brown on both sides.  Get some good color on that baby!  Color means flavor.  Also, salt and pepper each side of the meat!

Now, in a container combine, beef stock, gravy packet(s), onion powder, poultry seasoning, Worchestershire, and pepper to taste.  Whisk it together and pour over roast.  Add veggies to the top and sprinkle a little bit of salt, your potatoes NEED salt!

Place your lid on, lock it as per your pots directions, close the vent and for mine, I hit the meat button.  I do natural release as well.  If you have a larger roast you may want to manually set it for 45-55 minutes.

When the pressure has released remove meat and veggies, Turn pot back to saute. Make a cornstarch slurry, 2 tbsp water and 2 heaping tbsp cornstarch, mix until smooth and add to pot to thicken your gravy.  Oh you guys, this kind of perfection can't be explained.  This is how I have made my pot roast for years, but in the pressure cooking world, it is about 2 levels better than amazing.  You can slice your meat and add it back to the gravy or just let everyone add their own.


Here is a video from my YouTube channel!  Make sure to subscribe while you are there!


I hope you enjoy and let me know if you give it a try, regardless of in a crockpot or your Instapot or Multi-cooker!

ENJOY!