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It is true, you really can get delicious, silky, chocolately fudge in five minutes, plus fridge time!! This fudge was all done in the microwave and with ingredients I already had on hand. This will make a great gift around the holidays or for any day of the year! Jim brought this to some of the guys in his NH Guard unit and I brought some to the high school and all of the taste testers agreed these were a keeper.  I have already had several requests for the recipe!

INGREDIENTS
3 cups milk chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts, I used walnuts but you can also you pecans or any other mix in you would like.

DIRECTIONS
Line an 8×8 inch pan with foil and spray with non stick spray. Set aside.  Place milk chocolate chips, sweetened condensed milk, butter, salt and vanilla in a large microwave safe bowl. Microwave on medium heat until chips are melted and ingredients are well combined. This takes about 3-5 minutes depending on your microwave. Stir 2 to 3 times during the microwave process. Once everything is melted and mixed remove, from the microwave and stir in the nuts. Mix well and pour into your prepared pan. Put the pan into the fridge to set up and firm. I let mine set up for a couple hours. Remove from fridge cut into small bite size squares and serve!

Enjoy!

 

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This comes from www.skiptomylou.org

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A couple weeks ago my friend Rosalie and I took a day trip to Plum Island, MA and Newbury MA. We could not have had a more beautiful day to explore Parker River National Wildlife Refuge on Plum Island! The wildlife refuge was just gorgeous, there are a number of walking trails that bring you throughout the park area. We walked about three miles and we probably would have gone longer but some of the trails and beach area were blocked off for nesting birds.

After our walk in the warm sun we took a ride over to  Bob’s Lobster Hut at 49 Plum image
Island Turnpike in Newbury, MA for some lunch.  This place overlooks the marsh area. Rosalie and I both ordered the fish taco’s and they were so big. Not only HUGE but really, really good.  The only thing I might change just a bit, and this is a very small criticism, is that I would have liked a little hot sauce or some kind of spicy component to the dish! But that is to my liking.  Oh..and the fries that came with it, O-M-G!  Tons of fries, hot, crispy and so good! I also bought home some frozen lobster mac and cheese that they sell! I did not take a picture but let me tell you that lobster mac and cheese will keep me going there! Absolutely delicious and filled with tons of large pieces of lobster meat! Bob’s has lots to choose from and I have no doubt anything you pick will be tasty! Did I mention the view? It is terrific, they have several picnic tables outside overlooking the marsh area! Absolutely gorgeous!image
Our day was not over yet! Our next stop was Tender Crop Farm at 108 High Road in Newbury, MA. image
All of my Dover, NH friends know that Tender Crop farm has recently opened up a store in Dover, but the Massachusetts location is the original store! There are certainly many similarities to both locations. But the first thing I found different was the animal barn filled with many farm animals in the barn as well as many other animals roaming in the large field. They had lots of chickens roaming about, buffalo, turkeys, goats and pigs to just name a few! As you walk up to the store they have a large garden area filled with a lot of beautiful plants of many different varieties! When you walk through the door it is very similar to the Dover location it has everything you would expect, fresh fruit and veggies, a deli area, fresh breads and pastries. BUT they have an upstairs that is filled with massive amounts of dried flowers and dried flower arraignments that are just beautiful !!image

imageWhat a fantastic store!  If you find yourself in the Newbury or Plum Island area, I hope you take some time to check out some of these fantastic locations you will not be disappointed!

Enjoy!

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There is absolutely nothing better than wild Maine blueberries! If you live in the New England area you know what I am talking about. Small, sweet and juicy! With summer and those blueberries just around the corner I thought I would share a blueberry recipe! This recipe is a keeper for my family.  Sweet blueberries with tart lemon, not much gets better than that!

 

 

 

 

INGREDIENTS
CRUST
2 cups graham crackers crumbs
2 Tablespoons granulated sugar
1 teaspoon grated lemon zest
1/4 cup melted, unsalted butter

FILLING
2 (8 ounce) packages of cream cheese
2 eggs
2 Tablespoons lemon zest
1/4 cup fresh lemon juice
1/2 cup granulated sugar
1 cup fresh or frozen blueberries

TOPPING
1 cup packed brown sugar
3/4 cup all purpose flour
6 Tablespoons unsalted butter

DIRECTIONS
Preheat oven to 325 degrees. Spray a 8×8 pan (9×9 would also work) with cooking spray. Combine your crust ingredients and mix well combining all the ingredients. Press mixture into the bottom of your prepared dish. Bake ten minutes, remove from oven and let cool. Meanwhile add cream cheese, eggs, 2 tablespoons lemon zest, lemon juice and sugar into your mixer and mix until the ingredients are combined and smooth. Pour filling over crust and top with blueberries. In a medium bowl combine all,of your topping ingredients into a crumble consistency and sprinkle over the filling.  Bake 40 to 50 minutes (mine took closer to 50) until topping is lightly browned and center is set. Cool one hour on a cooling rack then refrigerate for two hours or until well chilled. Cut and serve! Store in the fridge.

Enjoy!

 

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Slightly adapted from creativesavings.com

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My entire family really enjoys Mexican flavors.  I use Mexican flavors in a lot of ways and this recipe just might be one of my favorites! This would be great for any party and certainly great for a Mexican holiday celebration! You can also make this with a lot of heat or just a little! We like heat,  so mine packed a punch!

INGREDIENTS
1 pound ground beef
1 envelope of taco seasoning (low sodium)
1 can of Ro-Tel tomatoes with green chili’s ( you can get original, mild or hot)
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
12-15 Wonton wrappers

Toppings
Sour cream
Jalepeno’s  (I like the ones you find in the jar, but you can certainly use thinly sliced fresh jalepeno’s)
Salsa

DIRECTIONS
Preheat your oven to 300 degrees. Spray muffin tins with non stick spray and take one wonton wrapper and place one wrapper in each muffin cup with the wonton wrapper coming up the sides of the tin. When you have all of your wontons in the cups lightly spray the wrappers with the non stick spray. Place in your preheated oven and bake until the tips of the wrappers are a light golden brown. (Mine took about ten minutes) remove from the oven and set aside.
Brown your ground beef in a medium size skillet and drain extra liquid when cooked through. Add the taco seasoning and the can of diced tomatoes (not drained) to the skillet and stir until combined. Add the American cheese and the Monterey Jack cheese and stir until the cheese is mixed through and melted. Remove the beef mixture from the heat and fill each won ton wrapper with some of your beef mixture. When the won tons are all filled you can put them back into the oven for just a few minutes to warm everything through. When warmed through remove from the oven and add your toppings. A little dollop of sour cream and or salsa and a ring of jalapeño .
Serve warm.

Enjoy!

 

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This was delicious but what recipe from the Pioneer Woman from food network isn’t! Every recipe I have made from her has been so tasty and full of flavor and this recipe is no different! We all really enjoyed this dish, everyone’s plate was clean!!

 

 

 

 

INGREDIENTS
2 Tablespoons butter
1 1/2 pounds peeled and deveined raw shrimp
1 medium onion, diced
4 cloves of garlic, minced
1 Tablespoon curry powder
1 can 13.5 ounce coconut milk
2 Tablespoons of honey
1/4 teaspoon salt
1 whole lime, juiced
Hot sauce, optional
12 basil leaves, chopped
2 cups Basamati rice cooked according to package directions

DIRECTIONS
Heat the butter in a large skillet (non stick) over medium high heat.  Add the shrimp and cook for 2-3 minutes turning them half way through.  You will want to fully cook the shrimp.  When the shrimp are done put them on a plate and set aside.
Add the onions and garlic to the same skillet, stir and cook for two minutes. Sprinkle the curry powder over the onions and continue cooking and stirring for another couple minutes. Reduce heat to medium low and pour in the coconut milk, stirring to combine.  Add honey, salt, lime juice allowing the sauce to heat up until it comes to a gentle bubble. Add shrimp into the sauce tossing to coat and and simmer for 2-3 minutes or until the sauce thickens just slightly. Add the basil and hot sauce if desired. Serve shrimp and sauce over your cooked rice and serve warm.

Enjoy!

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