Christmas Goodies: Peppermint Fudge

For the best Peppermint Fudge I've ever made I use the Eagle Brand recipe which you can find here.  But to make things simple, I'll type out the recipe too...


Ingredients:

• 1 cup semi-sweet chocolate chips
• 2 cups milk chocolate chips
• 1 14oz can sweetened condensed milk
• dash of salt
• 1/2 teaspoon of peppermint extract
• 1/4 cup peppermint candy (I use Andes Peppermint Crunch bits which you can find at Wal-Mart)

Directions:

1. Line an 8 or 9 inch square pan with wax paper. 
2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. While melting chocolate do not stop stirring, you might burn the chocolate and thus ruin the fudge. 
3. Remove from heat; stir in peppermint extract. Spread evenly into prepared pan. Sprinkle with peppermint candy. (Make sure to lightly press the peppermint bits into the fudge because otherwise once the fudge is hard the peppermint bits will fall right off!)
4. Chill in fridge for 2 hours or until hardened. Remove from pan by lifting the edges of the wax paper, and remove the wax paper.  Cut into small squares.

 Enjoy!

A comfort meal: Meatloaf and Mashed Potatoes

I'm a big fan of meatloaf and mashed potatoes.  I don't make it often because ground beef can be expensive, but on the occasion that I do make it I always make both, you can't have meatloaf without some fluffy mashed potatoes!

Meatloaf

Ingredients:

• 1 1/2 lbs ground beef (80/20, or 90/10)
• 3/4 cups quick cook oats
• 1 Tblsp Worcestershire sauce
• 1/2 small onion, diced (optional)
• 1 Tblsp Italian seasoning (or 1/2 tsp basil, 1/2 tsp sage, 1/2 tsp garlic salt or pepper)
• 1 egg
• 1 cup milk

Directions:

1. Heat oven to 375.
2. In a large bowl mix together all ingredients.
3. Scoop meat mixture into a baking dish.  You can use a casserole dish, or a loaf pan.
4. Bake for 1 hour and 15 minutes, or until meat is cooked all the way through.  Don't worry if there is a little bit of a pink tint (a tiny bit) because it may be caused by the onion and Worcestershire sauce.
5. Serve after cooling for about 5 minutes.

Mashed Potatoes

Recipe can be adjusted to your preferences.

Ingredients:

• 4 medium or large potatoes
• Whole milk
• 1/2 cup salted, or sweet cream butter
• 1/4 cup sour cream
• 1 clove garlic, mashed or finely diced (optional)

Directions:

1. Rinse and peel potatoes (wet potatoes are easier to peel than dry ones).
2. Slice potatoes into 1/2 inch thick slices.  Place in a large pot.  Fill pot with water until potatoes are covered, but not more than just covered.
3. Bring to a boil on high heat. Turn heat down to medium high and boil for 30 minutes or until potatoes are soft enough to mash.
4. Drain water and place potato slices into a large bowl.
5. Begin mashing.  Add butter, sour cream, and garlic.  Continue mashing.
6. Add in milk 1/4 cup at a time while mashing until you achieve preferred consistency.
7. Serve immediately.

The absolute best way to cook chicken!

The other day I tried something new.  It was an idea I'd had for a while, and had just never been brave enough to try.  A few of Andrew's favorite meals consist of chicken marinated in either terriyaki sauce, a lemon marinade, or barbeque sauce, with rice on the side.  It can be quite delicious, but not one of those has been a favorite of mine.  So, my idea was to cook the chicken with the marinade in the slow cooker, but I'd never tried it before.

Oh my goodness!  I don't think I'll ever cook chicken in the oven or on the stove again!!!  Slow cooker chicken is so tender and juicy and absolutely delicious!

So, here's what to do for the absolute best chicken you'll ever taste...

You'll need:

• a slow cooker
• boneless, skinless chicken breasts
• a marinade of your choosing
• olive oil

Directions:

1. Prep the chicken.  I normally rinse it and cut of any fat I don't want on there.
2. Place the chicken in the slow cooker.  Drizzle olive oil over the chicken, then add about 1 1/2 cups marinade.
3. Cook on high for 3-4 hours.

Voila!  Delicious chicken, and you only took a few minutes to get it going.

Pulled pork sandwiches: an easy breazy dinner

I'm a mom... a pregnant mommy right now, and easy, quick dinners are essential.  I don't have much time or energy sometimes to make something that takes more than the most minimal effort.  This is why my slow cooker is used many times a week.  One of our favorite slow cooker meals is pulled pork sandwiches.


What you need:

• a slow cooker
• a pork shoulder (it's best if you find one that has netting around it), pork roast can work too but it's not as good
• barbeque sauce
• a small onion
• Worcestershire sauce
• hamburger buns

You'll want to give the pork several hours to cook.  Depending on your slow cooker it can take between 4-8 hours before the meat is just falling apart, which is how you want it to be.  It's best if you give it more time than you think you'll need and just check it every few hours, you can always warm it again if it gets done too early.

Directions: (All amounts are according to personal preference, you can use less or more of everything depending on your own preferences.)

Prep time: 10 minutes
Cook time: 4-8 hours

• Place the pork shoulder in the slow cooker.  Leave the netting on the pork.
• Cover the pork in about 1 1/2 cups barbeque sauce.
• Add about 2 teaspoons Worcestershire sauce.
• Slice up half the onion and place on top the pork shoulder.
• Put the lid on the slow cooker and turn on High.  Cook for 4-8 hours, or until meat is tender and falling apart.
• When it is done cooking you'll cut off the netting, and use two forks to pull apart the meat.
• Serve on hamburger buns.

Festive Snowballs

One of my favorite Christmas cookies:

Festive Snowballs

Ingredients:

• 2 cups graham cracker crumbs
• 1/3 cup dates, cut into quarters (maraschino cherries, or dried cranberries can be used instead)
• 2 cups mini marshmellows
• 1 teaspoon vanilla extract
• 1 14oz can sweetened condensed milk
• 1/2 cup chopped walnuts (almonds can be used instead)
• 3 cups flaked coconut

Instructions:

1. Line cookie sheets with wax paper. Combine sweetened condensed milk, vanilla, dates, marshmallows, walnuts and graham cracker crumbs. Mix well. 
2. Place coconut in a shallow bowl. Roll cookie mixture into 3/4-inch balls; roll in coconut. Place onto prepared cookie sheets. Chill 4 hours or until set.