Chocolate Fudge

 2 t plus 1 c butter, divided

4 c sugar

1 c milk (we used 1%)

25 large marshmallows

11.5 oz milk chocolate chips

12 oz (2 c) dark chocolate chips

2 oz unsweetened chocolate

1 t vanilla extract

Optional walnuts could be good

1. Line a 13x9 pan with foil; grease the foil with 2 t butter.

2. In a large heavy saucepan, combine the sugar, milk, and 1 c butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat. 

3. Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour. 

4. Score into 1-in squares. Refrigerate, covered, for 3 hours or until firm. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers.

Coconut Almond bars

12 whole graham crackers

2 c mini marshmallows

3/4 c butter, cubed

3/4 c brown sugar

1 t ground cinnamon

1 t. vanilla extract

1 c sliced almonds

1 c sweetened shredded coconut

1. Preheat oven to 350. Line a 15x10x1 in baking pan with foil, letting foil extend over sides by 1 in. Lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows.

2. In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat;stir in vanilla. 

3. Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned, 14-16 minutes. Cool complete in pan on a wire rack. 

4. Using foil, lift cookies out of pan. Cut into triangles; discard foil. 

Chocolate Orange Cookies

 

These are amazing, don't cut corners by using dried zest, use the real thing, it's great! 

Ingredients: 

1 cup unsalted butter, softened 

1/2 cup light brown sugar, packed 

1 1/4 cups granulated sugar 

1 large egg, room temperature 

1 teaspoon pure almond extract 

1 teaspoon freshly squeezed orange juice 

2 1/4 cups all purpose flour

1/4 teaspoon salt

1/4 teaspoon cardamom  

1 tablespoon orange zest (about 1 medium orange) 

4 oz dark chocolate chunks, finely chopped, plus 16 oz dark chocolate chunks for melting 

Coarse sugar for rolling, (such as sugar in the raw) 

Flake sea salt 

Additional orange zest for sprinkling

 Directions:

 1. In a stand mixer with a paddle attachment, beat the butter on medium speed until smooth. Add the sugars and beat on medium until light and fluffy. Add the egg and almond extract and beat on high speed until the ingredients are fully combined, roughly 5 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add the orange juice and continue mixing for another minute. 

2. Sift the flour in a separate bowl and mix in the salt and cardamom. Slowly add the dry ingredients to the wet ingredients 1/2 cup at a time, mixing on low speed until fully incorporated. Fold in the orange zest and the 4 oz of finely chopped chocolate until evenly distributed. Gather and remove the dough from the mixer. 

3. On a floured surface, divide the dough in half. Roll each half into a log, about 2-1/2 inches in diameter, and wrap in plastic wrap. Completely chill the dough (for at least 2 hrs, or for up to 1 week). 

4. When ready to bake, preheat the oven to 350°F. Remove one of the dough logs from the refrigerator. Roll the logs in the coarse sugar and use a sharp, serrated knife to slice the log into individual rounds, roughly 1/2" thick. Place the cookies on a large cookie sheet, roughly 2" apart and bake for 12 minutes, or until the edges of cookies are just starting to brown. Cool on the cookie sheet for 2 minutes, then transfer to a cooling rack. 

5. While the cookies are cooling, melt 16 oz of chocolate in a double boiler or in the microwave (careful not to burn the chocolate if microwaving!). Dip each cookie halfway into the chocolate to coat one half, and place the half-coated cookie on a parchment paper, or a silicone-lined baking sheet. While the chocolate is still warm, sprinkle the cookies with the flake salt and orange zest. Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate set. Store the cookies in the refrigerator to ensure the chocolate stays set.

No can Tater Tot Hot Dish

 Filling

-1 lb ground beef

-10 oz mushrooms

-onion

-1 t. fresh thyme or equivalent dried

-2 medium zucchini (2 c) or other vegetables (green beans)

-1 6oz can tomato paste

-salt and pepper to taste

Sauce

-2 T butter (1 T can be leftover grease from beef)

-2 T flour

-1 T Dijon mustard

-2 c whole milk

-1 c orange cheese

-pinch nutmeg

-1/2 t black pepper

Toppings

-tater tots

-1/2 c cheese

1. Brown ground beef. Add mushrooms and onion (remove some of the grease or add butter, as needed). Cook until soft and tender 5-7 minutes. Add thyme, vegetables, tomato paste, salt and pepper and cook until heated through. Put in a 9x9 pan. 

2. Melt butter in the same pan and add flour. Whisk in mustard for a minute and then milk, until mixture is completely blended and hot. Remove from heat and stir in cheese, nutmeg, and pepper. Pour over beef mixture in pan. Some can be reserved to put on top of tater tots. 

3. Top with tater tots and extra cheese and sauce if desired. It gets a little mushy with sauce on top. Cook for 30 minutes at 400 degrees. Cook some of the tots on a separate cooking sheet if you want some crispy ones. 

Crockpot Chili without beans (aka Biryani Beef)

Becky says my adaptation of this recipe tastes like her dad's chili recipe that she enjoys.  

Ingredients:

2-3 lbs beef chuck, cut into 1-inch cubes

1 tbsp canola oil

1-2 cups yellow onion, 1/4-inch diced

2-2.5 cups beef stock

1 can (6oz) tomato paste

1 tbsp ginger puree or equivalent dried

1 tsp garlic, minced

2 tbsp butter (or yoghurt to finish)

1 recipe of Biryani Spice (see below)

Biryani Spices

 ¾ tsp black pepper

 ½ tsp coriander

 ½ tsp cumin

 1 tsp turmeric

 1 tbsp chili powder

 1 tbsp curry powder

 ½ tsp fennel

 1/2-1 teaspoon salt

Garnish / Sides (optional)

 Basmati rice

 Roasted cashews

 Cilantro, minced

1

Preheat an oven to 350F.

2

Season the beef with salt and pepper.

3

In a French oven large enough to hold the beef and onions, heat 1 tablespoon of oil on medium high heat and sear the meat on all sides, approximately 2-3 minutes per side. You may want to do this step in batches, based on the size pot you are using.

4

When the beef is browned, put in crock pot or set aside.

5

Add the diced onion to the pan and sauté until the onions just begin to soften.

6

Add the remaining ingredients and transfer to a crock pot where it can cook for the day (I had it in for about 6-7 hours) on low.

7

If not using a crock pot, bring the pot to a simmer, cover and place in the oven for 3-4 hours, until the beef is tender.

8

Remove the pan from the oven and check the seasoning and adjust as needed.

9

Serve over rice and top with roasted cashews and cilantro, if desired. Green onion and cheddar could be another nice topping. 

Rhubarb sauce

Ingredients

1/4 c sugar or more to taste
1 T juice (apple, cranberry, lemon, nakedjuice berry flavor is pretty good...)

1/2 t zest (orange or lemon)

1/2 t cinnamon (can try adding other spices like ginger, allspice, and nutmeg, not cloves)

1/2 lb rhubarb (approximately 6 large stalks)

1/2 C frozen berries, optional (if you use fresh, try pureeing in a blender)

Method

Stir together sugar, zest, spices, and juice in saucepan over medium. Stir constantly until it begins to boil. Add rhubarb and any fruit you'd like. Simmer for 4-5 minutes, until rhubarb starts to fall apart but about 1/3 of it stays intact. Taste and add more sugar if needed. 

Cool on counter and then in the fridge until chilled. Can be refrigerated for awhile, can be in the freezer up to 3 months. 

Serve with ice cream or pancakes, yogurt and granola, etc. It's really good plain also.

Can also whip 3/8 c whipping cream and add 1/8 c sour cream to serve with rhubarb.

Eggs with sausage cheese sauce

1/2-1 lb pork sausage

1/2 lb. mushrooms, chopped
1/2 c. chopped onion
1/2 c. chopped red pepper
1-2 T butter

1 T. flour

1 C. half and half

1/2 t. seasoned salt, divided

1/2-1 c. shredded cheddar cheese

4 eggs

1 T minced fresh parsley

Directions

1. In a large skillet, brown and cook sausage. Remove from pan. 

2. Add mushrooms, onion, and red pepper to skillet with some additional butter, if there's not enough grease left from sausage. Remove from pan. 

3. In the large skillet (or could be doing this simultaneously, in a saucepan), melt butter. Stir in flour, 1 cup cream, 1/4 t. seasoned salt and bring to a boil, stirring constantly until thickened 1-3 minutes. Stir in cheese and as much of the sausage and vegetables as desired. 

4. Meanwhile, in a small bowl, whisk eggs, 2 T. half and half, and 1/4 t. seasoned salt. Cook in a small skillet as an omlette or scrambled eggs or in a well greased waffle maker (being careful not to overcook). Serve eggs with sauce and meat/veggies and sprinkle with parsley.