12 Days of Fudge: Day 6 – Heath Bar Fudge

I have seen a variation of this fudge on many sites, and was not sure what to think about it. It takes only two ingredients to make the fudge and an optional one to enhance the flavor. I honestly think this has to be a no-fail fudge, so if you are scared of fudge try this one.

This is my son’s favorite fudge so far out of all the different ones I’ve made so far. I hope you find it as tasty and easy as we did.

Heath Bar Fudge

yield 24 pieces
printable recipe

1 (12 oz) bag white chocolate chips
1 can vanilla frosting
1 pkg heath bar pieces

1.) Line a 8 x 8 pan with parchment paper.

2.) Melt the chocolate and frosting over medium heat until smooth; stir continuously.

3.) Fold in the heath bar pieces.

4.) Spread fudge into prepared pan.

5.) Place into refrigerator to set-up at least 2 hours. Cut into bite size pieces.

I think you could probably use any kind of candy in this fudge and you could also use milk chocolate pieces and chocolate frosting if you chose.

12 Days of Fudge:
Day 1: Root Beer Float Fudge
Day 2: Mint Oreo Fudge
Day 3: Oatmeal Fudge
Day 4: Key Lime Fudge
Day 5: Eggnog Fudge
Day 6: Heath Bar Fudge

 

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12 Days of Fudge: Day 5 – Eggnog Fudge

I have fallen behind with my 12 Days of Fudge but I won’t let that stop me. I just might have to post some fudge recipes after Christmas; we need goodies for New Year’s Eve, too.

This next fudge is one I did last year and it was very good. If you like eggnog and you like fudge you will LOVE this fudge. Enjoy!

Eggnog Fudge

yield 64 pieces
printable recipe

As I always say gather your ingredients first, and with fudge that is of most importance to get it just right. Don’t just have them handy, have them measured and ready to pour.

2 c. sugar
1/2 c. butter
3/4 c. eggnog
10.5 oz white chocolate chips
1/2 tsp fresh grated nutmeg (grated a bit extra for sprinkling)
7 oz. marshmallow creme
1 tsp rum extract (or rum)

1) Line a square ( 8 x 8 ) baking pan with foil, and then butter the foil. Sprinkle a little of your nutmeg in the pan.

2) In a heavy saucepan combine your sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue to boil 8 to 10 minutes over medium heat – STIRRING CONSTANTLY. If you stop stirring it could scorch the candy. Remove from heat.

3) Quickly add in your white chocolate and nutmeg, stir with a wooden spoon until chocolate is melted and the mixture is smooth.

4) Stir in marshmallow creme and rum extract. Beat until well blended and then pour into your prepared pan, and sprinkle with nutmeg.

5) Let cool completely – either at room temperature or in the refrigerator. After it is cooled invert onto a cutting board, score the fudge, and then cut into 1 inch pieces. It should yield approximately 64 one inch pieces of fudge.

These would be great put in a pretty box and given as gifts.

12 Days of Fudge
Day 1: Root Beer Float Fudge
Day 2: Mint Oreo Fudge
Day 3: Oatmeal Fudge
Day 4: Key Lime Fudge
Day 5: Eggnog Fudge

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This Week In Our Kitchen: Week of December 18th

I must be honest and say I DID NOT want to plan a menu this week. I have had a cold and just don’t feel like cooking, but we must eat regardless of how I feel. I hope you guys are enjoying this wonderful Christmas time. We are!

If you are looking for a beautiful centerpiece for your Christmas table you can see a step by step tutorial on how to make a Strawberry Christmas Tree. It is really pretty and smells wonderful.

Here is what we will be eating at our house this week.

Sunday: TBD

Monday: Spaghetti and Meatballs with garlic bread

Tuesday: Vegetable Spaghetti Salad with Roast Beef

Wednesday: Leftovers

Thursday: Texas Two Step Pork Chops, Dill Potato Salad and Chipotle Corn on the Cob (I will be adding the Texas Two Step Pork Chops to my blog later this week.)

Friday: Christmas with my husband’s family

Saturday: Christmas Eve – Sliders with Sweet Potato Fries

As recipes are posted on Kitchen and Kids, I will link them up to my menu plans, so if something interests you check back and see if I’ve posted a recipe.

You can find other wonderful ideas at the links below.

This Week For Dinner

Organizing Junkie: Menu Plan Monday

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12 Days of Fudge: Day 4 – Key Lime Fudge

A few weeks ago when I decided to make fudge for Christmas I began looking for unusual fudge, and I stumbled upon this fudge over at Shugary Sweets where I found Aimee has a real knack for fudge making. I must say I was not so sure what I thought about the idea of Key Lime Fudge, but once I tasted it I was sold. So please don’t discard it because of the name – give it a try, you’ll be surprised.

Key Lime Fudge
yield 24 servings
printable recipe

2 bags (12 oz each) white chocolate chips
1 can (14 oz) sweetened condensed milk
5 whole key limes, zested and juiced
1/2 c. graham cracker crumbs.

1.) Line a 13 x 9 pan with parchment paper

2.) Zest and juice your limes

3.) Melt chocolate with sweetened condensed milk on low heat until smooth.

4.) Whisk in lime juice and zest.

5.) Pour fudge into prepared pan and sprinkle with graham cracker crumbs.

6.) Put in refrigerator to set-up, approximately 4 hours or overnight.

12 Days of Fudge:
Day 1: Root Beer Float Fudge
Day 2: Mint Oreo Cookie Fudge
Day 3: Oatmeal Fudge
Day 4: Key Lime Fudge

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12 Days of Fudge – Day 3: A Family Favorite, Oatmeal Fudge

Now I will be the first to admit this is not the creamy fudge everyone is used to, but when I married my husband he said his favorite dessert was oatmeal fudge. So I decided to make it for him, and I have made it for him again, and again, and again for the last 15 years, and it is still one of his favorite desserts.

When I make Oatmeal Fudge for him I drop it cookie like on parchment paper, however, it can be spread into a one sheet and cut into squares like traditional fudge. I hope you enjoy the recipe and it can become a family favorite.

Oatmeal Fudge
printable recipe

As I state in all of my recipes – gather your ingredients first, it makes things so much easier.

2 cups sugar
1/2 cup butter or margarine
1/2 cup milk
2/3 cup peanut butter
3 cup quick-cooking oatmeal
3 Tbsp cocoa
1 tsp vanilla

1.) Melt your butter, combine in sugar and milk and bring to a boil. Boil for one minute and then remove from the heat.

2.) Add in the remaining ingredients and stir until well mixed together.

3.) Drop by spoonfuls on parchment paper or spread out in a single layer. However,  if you want to do something special you can spray a silicon cookie mold with non-stick spray and fill with the oatmeal fudge. Put cookie sheet or molds into refrigerator to set.

Enjoy!! And remember… the calories don’t count until AFTER Christmas~!

12 Days of Fudge:

Day 1: Root Beer Float Fudge
Day 2: Mint Oreo Fudge
Day 3: Oatmeal Fudge

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12 Days of Fudge – Day 2: Mint Oreo Fudge

Until I started blogging I did not make fudge or bake for the holidays. Not because it didn’t sound good, not because I couldn’t, but mainly because I knew we didn’t need all of those sugary treats, however, now I do make fudge and bake and I give it away as Christmas presents. I hope my family and friends like to eat because they are getting fudge this year.

Today is day 2 of my 12 Days of Fudge and I am hoping that I get 12 days up before Christmas. Last week I made four different types of fudge in my quest for my first day of fudge and the Crazy Cooking Challenge I participated in, and all but one were fantastic. I found this wonderful blog called Shugary Sweets and the writer, Aimee, has a knack for the sweet things. I would highly recommend checking out her blog. You will find a couple of my fudge recipes are adapted from her site because my thinking is – why invent the wheel if someone already has a good thing going, and she does.

Mint Oreo Fudge

printable recipe

3 c. white chocolate chips
7 oz. marshmallow fluff
14 oz. can sweetened condensed milk
20 Mint Oreo cookies, crushed
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract

1.) Line a 9 x 13 pan with parchment paper.

2.) In a medium saucepan, melt the chocolate, marshmallow fluff and sweetened condensed milk over medium heat; stirring continuously.

3.) Once the chocolate is smooth, remove from heat and quickly stir in the vanilla extract and peppermint extract.

4.) Gently fold in the Oreo cookies until fully incorporated.

5.) Pour the fudge into your pan and spread out to all sides. Place in refrigerator for at least 4 hours until firm.

6.) Cut into bite size pieces and enjoy!

I recommend keeping your fudge in the refrigerator, it tastes good and keeps longer.

This recipe was an adaption of Cookies and Cream Fudge from Shugary Sweets.

12 Days Of Fudge:
Day 1: Root Beer Float Fudge
Day 2: Mint Oreo Cookie Fudge

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This Week In Our Kitchen: Week of December 11th

So much for planning a menu last week, it pretty much got scrapped. When I sent my husband to the store for the pork for the carnitas he came home with an additional pork roast and a whole chicken which he wanted to smoke, so … we had a smoked chicken one night, and we are having the smoked pork roast today.

With the cold weather of December, January and February I am planning a series on soups, stews and chilis, so you will probably see a few soups, stews and chilis on my menu over the next few weeks with the recipes coming in January. You will also be able to see a few of my soup recipes on Destiny In Bloom in January as well. If you have any soup, stew or chili recipes you think I should try please leave it in the comments below.

Speaking of Destiny In Bloom, last Monday my latest article posted in Real Life Matters. I would love for you to go take a look. It is a tutorial on making a Strawberry Christmas Tree Centerpiece. It is really pretty and smells wonderful.

Here is what we will be eating at our house this week.

Sunday: Smoked Pork Roast, Cheesy Grits and Roasted Asparagus

Monday: Grilled Ham and Cheese Sandwiches with Creamy Tomato Soup

Tuesday: Chicken Pot Pie and California Cheese Soup

Wednesday: Slow Cooked Chicken Tortilla Soup

Thursday: Texas Two Step Pork Chops, Dill Potato Salad and Chipotle Corn on the Cob (I will be adding the Texas Two Step Pork Chops to my blog later this week.)

Friday: Leftovers

Saturday: Fish and Chips

As recipes are posted on Kitchen and Kids, I will link them up to my menu plans, so if something interests you check back and see if I’ve posted a recipe.

You can find other wonderful ideas at the links below.

This Week For Dinner

Organizing Junkie: Menu Plan Monday

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12 Days of Fudge: Root Beer Float Fudge

Last year as a new blogger I decided to challenge myself with 12 Days of Christmas Goodies, and I must say that was one of the funnest things I have done as a blogger. So this year, after deciding to join the Crazy Cooking Challenge which challenged us to find a wonderful fudge recipe and share it, I decided to do the 12 Days of Fudge, simply because there is so much that you can do with fudge. I hope you enjoy the fudge recipes that will be posted between now and Christmas Eve. I won’t be posting them consecutively because we couldn’t handle the sugar overload, look for them every other day or so.

As I mentioned above I am participating in a cooking challenge. What we had to do was find a recipe for fudge from another blogger, and all I can say is there are a lot of awesome fudge recipes out there. For this challenge I chose to make Root Beer Float Fudge featured on Shugary Sweet’s blog. It was a huge hit at my house and has thoroughly helped with my latest pregnancy craving – root beer. I hope you guys enjoy it as much.

Root Beer Float Fudge

yield 36 pieces
printable recipe

As I always say, especially in candy making, gather all of your ingredients ahead of time. With making fudge this could mean the difference between success and failure.

3 c. sugar
3/4 c. unsalted butter
1 c. heavy whipping cream
3 c. white chocolate morsels
1 1/2 c. marshmallow cream
3 tsp. root beer concentrate

1.) Line a 9 x 13 baking dish with parchment paper; set aside.

2.) In a medium saucepan, heat the sugar, butter, and cream over medium heat, stirring until combined. Bring to a boil and stir continuously for 4 minutes.

3.) Remove the pan from heat; and quickly stir in the white chocolate and marshmallow cream. Whisk until smooth.

4.) Pour half of the mixture into your prepared pan.

5.) Add your root beer concentrate to the remaining fudge; stir until combined.

6.) Pour root beer flavored fudge over the white chocolate fudge. Using a knife, swirl together for a marbled effect.

7.) Place in refrigerator for at least 4 hours. After the fudge has set up, cut it into bite size pieces and store in an airtight container.

I hope you enjoy all of the other fudge recipes submitted during this month’s crazy cooking challenge. Make sure and vote for your favorite fudge recipe.

Photobucket

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Wordless Wednesday – Is That A Rockstar?

This is by far the best picture of  my son in action. He is playing drums for the worship service for our 5th and 6th graders at our church. He absolutely loves music, and plays several instruments.

P.S. If you notice the reflection that seems to be in the center of the picture that is because he is behind glass. He is playing inside a Phoenix Curve, which is a drum shield. He was excited to get to play inside this drum shield because it is his dad’s company that designed and made the shield. He has helped his dad many times with shield orders, so to finally play in one for a real service was the ultimate cool.

  



Here are some other great Wordless Wednesday posts

Live and Love...Out Loud The Paper Mama5 Minutes for Mom
Better in Bulk

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It’s Beginning to Look A Lot Like …. Strawberries

I know that technically it should say Christmas, but not this time around. I’m seeing strawberries. I guess it could be because I love strawberries, and I try to do all kinds of neat things with them.

Back in the summer I had an article on Destiny In Bloom, about Raining Strawberries. If you haven’t seen it you should go out an take a look. I have recipes for strawberry bread, strawberry butter, and strawberry and mint soup.

My December article at Destiny In Bloom is a Strawberry Christmas Tree. It is a must see, and a great holiday center piece.

I hope you take the time to go look at the step by step tutorial. Because of that craft project, I had a ton of strawberries leftover and I wanted to make something tasty with them, so I decided to make Cheesecake Stuffed Strawberries. Definitely a great way to use strawberries and they are very addictive.

I saw another cute idea for strawberries during the holidays, but I haven’t tried them yet. I found some very cute Strawberry Santas at Uncommon Artistic Endeavors. If you try these let me know what you think.

I hope you enjoy these wonderful strawberry treats that are unbelievably easy to make.

Cheesecake Stuffed Strawberries

1 lb fresh strawberries
8 oz. cream cheese, softened
4 Tbl. powdered sugar
1 tsp. pure vanilla extract
1/4 c. graham cracker crumbs

1.) Wash the strawberries thoroughly and core out the centers. I am fortunate to have a corer, but a sharp pairing knife would work just as well.

2.) Mix together the cream cheese, powdered sugar, and vanilla extract with an electric mixer.

3.) Fill a pastry bag with the cream cheese mixture, however, if you don’t have a pastry bag use a Ziploc bag and cut off the tip. Fill the strawberries with the cream cheese mixture.

 

4.) Sprinkle the graham cracker crumbs over the filled strawberries.

5.) Refrigerate until you are ready to serve.

Don’t forget to head over to Destiny In Bloom to see the Strawberry Christmas Tree, and other great strawberry recipes.

This recipe was adapted from Nutmeg Nanny.

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