SUPER EASY SEE’S FUDGE RECIPE

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“To keep your marriage brimming, with love in the wedding cup, whenever you’re wrong, admit it; whenever you’re right, shut up.” –Ogden Nash

SUPER EASY SEE’S FUDGE RECIPE

YIELDS APPX. 50 PIECES

15 min Prep Time

Ingredients

  • 1 lb. plain milk chocolate (2 8oz. Hershey Bars), broken into pieces
  • 2 (12oz each) pkgs. semi-sweet chocolate chips (Guittard brand)
  • 1 stick (1/2 c.) butter
  • 1 jar (7-8oz) marshmallow whip
  • 4 1/4 c. sugar
  • 1 (12oz.) can evaporated milk

Instructions

  • In a large mixing bowl, combine chocolate bars, chocolate chips, butter, and marshmallow whip. Set aside.
  • In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
  • Pour cooked ingredients over chocolate in mixing bowl in 4-6 intervals, stirring constantly until smooth.
  • Pour into a GREASED 9×13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.

Steam Basted Eggs

What You’ll Need

  • 2 tsp butter
  • 1 egg
  • 1 Tbsp water

Preparation

  1. To steam baste an egg, first heat 2 teaspoons butter in a nonstick skillet over medium-low, until hot.
  2. Then, crack a pasteurized egg into a custard cup or small bowl.
  3. Now gently slide the egg into the melted butter, and cook about 30 seconds.
  4. When the edges of the egg turn white, add 1 tablespoon water to the pan.
  5. Then immediately cover, to capture the steam, and cook 1 1/2 to 2 minutes.
  6. Now lift the lid to check the egg for doneness. It’s ready when the white is set and the yolk begins to firm.

 

Alton Brown’s Shepherd’s Pie

FOR THE POTATOES
  1. 1 1/2 pounds russet potatoes
  2. 1/4 cup half-and-half
  3. 2 ounces unsalted butter
  4. 3/4 teaspoon kosher salt
  5. 1/4 teaspoon black pepper, freshly ground
  6. 1 large egg yolk
FOR THE MEAT FILLING
  1. 2 tablespoons canola oil
  2. 1 cup chopped onion
  3. 2 carrots, peeled and finely diced
  4. 2 cloves garlic, minced
  5. 1 1/2 pounds ground beef (in a pinch, substitute mutton or lamb stew meat)
  6. 1 teaspoon kosher salt
  7. 1/2 teaspoon black pepper, freshly ground
  8. 2 tablespoons all-purpose flour
  9. 2 teaspoons tomato paste
  10. 1 cup chicken broth
  11. 1 teaspoon Worcestershire sauce
  12. 2 teaspoons fresh rosemary, chopped
  13. 1 teaspoon fresh thyme, chopped
  14. 1/2 cup corn kernels, fresh or frozen
  15. 1/2 cup English peas, fresh or frozen
Instructions
  1. Heat the oven to 400 degrees F.
  2. Peel the potatoes and cut them into 1/2-inch dice. Put them in a medium saucepan and cover with cold water. Set said pan over high heat, cover and bring to a boil. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 to 15 minutes.
  3. Heat the oil in a 12-inch saute pan over medium-high heat until shimmering. Add the onion and carrots and saute just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes.
  4. Sprinkle the meat with the flour, toss to coat, and continue to cook for another minute. Add the tomato paste, broth, Worcestershire sauce, rosemary and thyme and stir to combine. Bring to a boil, then decrease the heat to low, cover, and simmer slowly for 10 to 12 minutes, until the sauce is thickened slightly.
  5. Meanwhile, combine the half-and-half and butter in a microwave-safe container and nuke till warmed through, about 35 seconds.
  6. Drain the potatoes and return them to the saucepan. Mash the potatoes (a masher is an excellent tool for this, though a hand mixer will also do), then add the hot half-and-half mixture, as well as the salt and pepper. Mash to smoothness, then stir in the egg yolk.
  7. Add the corn and peas to the meat mixture and spread evenly in a 7-by-11-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling over, and smooth the top with a rubber spatula. Place on a half sheet pan lined with parchment paper on the middle rack of the oven and bake for 25 minutes, or just until the potatoes begin to brown. Remove to a cooling rack and let rest for at least 15 minutes before serving

Easy Shepherd’s Pie Skillet

Easy Shepherd’s Pie Skillet


Prep Time 10 minutes

Cook Time 1 hour

Servings 6 – 8


INGREDIENTS


  • 2 pounds ground beef
  • 1/2 large onion, diced
  • 2 cubes beef bouillon
  • 12 ounces frozen mixed vegetables
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons tomato paste
  • 4 medium potatoes, peeled and cubed
  • 2 tablespoons butter, softened
  • 1 cup milk
  • Salt and pepper, to taste
  • 2 tablespoon chives, chopped
  • 1 cup cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated

INSTRUCTIONS


1) Add potatoes to a pot of boiling salted water. Boil until tender. Remove from heat. Combine boiled potatoes with butter, milk, salt, pepper and 1 tablespoon chopped chives. Mash until smooth and combined.

2) Pre-heat oven to 400 degrees Fahrenheit.

3) In a large oven safe skillet, cook ground beef until browned and cooked through. Drain beef and set aside.

4) In the same skillet, add onions and cook. Add bouillon cubes and mash to combine with onions. Add mixed vegetables, Worcestershire sauce and tomato paste to skillet. Stir to combine. Allow to simmer together for 10 minutes.

5) Add beef to skillet and stir. Once combined, flatten with your spoon. Top with cheddar cheese, mashed potatoes, Parmesan cheese and remaining chives–in that order.

6) Bake for 20 minutes or until the top has browned.

7) Remove from oven, allow to cool for 10 minutes.  Serve.

Easy Banana Cream Pie

 

 

Cite source: https://www.facebook.com/tastyjunior/?hc_ref=NEWSFEED 

An easy pie recipe for little children (and adults):

INGREDIENTS

Servings: 8

1 refrigerated pie crust

1 3.4-ounce box banana pudding mix

2 cups milk

3 cups unsweetened whipped cream

2 bananas, sliced

PREPARATION

1. Preheat oven to 450°F/230°C.

2. Place pie crust in a 9-inch pie dish. With a fork, poke holes all around the bottom of the crust.

3. Bake crust in oven for 10-12 minutes.

4. In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes.

5. Add 2 cups whipped cream to bowl and fold in until evenly mixed.

6. Once the crust is cooled, cover bottom with banana slices.

7. Top the slices with the pudding and whipped cream mixture and chill for at least 3 hours.

9. Top pie with 1 cup of whipped cream and decorate with remaining banana slices.

10. Slice pie and serve!

Easter Egg and Ham Quiche

Ingredients

3 to 4 slices white bread, cubed
1 cup grated cheddar cheese
1 cup milk
1/4 teaspoon salt
1/2 pound precooked ham, cubed
5 eggs
1/4 teaspoon dry mustard
2 tablespoons butter, melted

Directions

Grease a glass or ceramic 9-inch pie pan. Cover the bottom of the pie pan with a single layer of bread cubes, followed by ham, followed by cheese. In a bowl, beat the eggs, milk, dry mustard and salt until frothy and fully combined. Pour the egg mixture over the ingredients in the pie pan. Drizzle melted butter over top. Cover and refrigerate overnight. Bake, uncovered, at 325 degrees F for 45 minutes to an hour, or until the egg mixture is fully set and the top is golden brown.

Black Beans Breakfast Side

Want to add some protein to your breakfast?  This is quick and easy to prepare the night before and put into small tupperware containers to go.

3 cans black beans, drained

1 7-oz can tomato sauce

Chopped onion (I have frozen chopped onion I buy from the grocery store)

1 Tablespoon minced garlic (from a jar)

Olive oil

Pour a dash of oil, enough to cover the bottom of sauce pan.  Saute the onions and garlic together.  Add the beans and tomato sauce and cook on medium heat until the sauce thickens

Tomatillo Ranch Dressing for Sweet Pork Burritos

 This is the recipe I used for the burritos the other night:
Ingredients
  1. 2 cups Hellman’s Real mayonnaise
  2. 2 packages dry Hidden Valley ranch dressing mix
  3. 2 cups sour cream
  4. 1 bunch chopped fresh cilantro
  5. 1 tsp minced garlic
  6. juice of 1 lime (I would have used 2 but only had one)
  7. 6 tomatillos husked and washed
  8. 2 7-oz cans of Herdez salsa verde
  9. 2 tbsp sugar
Instructions
  1. Place all ingredients in a blender or food processor and process until smooth.

Cookie Bars

Cookie Bars

  • 2 cups brown sugar
  • 2/3 cup salted butter (softened)
  • 3 eggs (whisked)
  • 2 1/2 cup flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp. vanilla
  • 1 1/2 – 2 cup semi-sweet chocolate chips

1. Pre-heat oven to 325 degrees. Cream butter and sugar in a large bowl.  Add eggs and vanilla and stir until combined.  Sift baking powder and salt with 1 cup of flour.  Pour into the butter mixture and then thoroughly stir in the rest of the flour. Add chocolate chips to mixture and stir in gently.
2. Grease a 13×9 pan and lightly dust with flour. Press dough into pan with flour on your hands. Bake for 25-35 minutes or until lightly browned.

 

No-Bake Chocolate Oat Bars

No-Bake Chocolate Oat Bars

Makes 16 to 20 bars
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes

Ingredients

  • 1 cup butter
  • ½ cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 3 cups rolled oats
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1 cup dark chocolate chips
  • ¾ cup chunky peanut butter

Directions

  1. Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
  2. In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
  3. Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
  4. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
  5. In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
  6. Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
  7. Refrigerate for 4 hours, or until set.