Party food
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!
This comes from www.skiptomylou.org
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!
Slightly adapted from creativesavings.com
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!
With Summer approaching and wanting something that just screams Summer, I came across this recipe and could not wait to give it a try. This was tart, sweet and so delicious! I did share some of this with neighbors and co-workers and everyone said the same thing “this screams Summer”. It tasted lighter than I had expected too!! If you have a Spring or Summer get together, this is a great dish to make and the best part is that it needs to be made ahead!
INGREDIENTS
Crust
3 cups graham cracker crumbs
4 Tablespoons granulated sugar
3/4 cup of melted butter
Cheesecake
3 – 8 ounce packages of cream cheese (softened)
1 1/2 cups powdered sugar
2 cups heavy whipping cream
3/4 cup Country Time lemonade starter in the berry lemonade flavor. DO NOT DILUTE
Fresh raspberries for garnish
DIRECTIONS
Combine the graham cracker crumbs , sugar and melted butter in a bowl mixing well. Press this mixture into a 13×9 inch pan. In the bowl of a stand mixer beat the softened cream cheese and powdered sugar until light and fluffy. Pour in the heavy whipping cream, lemonade starter and beat for another 3-4 minutes. It started out very runny but will thicken. Scrape down the bowl a time or two during this process to get everything well incorporated. Once it thickens and firms up spread the mixture of top of the crust mixture and refrigerate for 4 hours before cutting. Garnish with fresh raspberries.
Enjoy!
This recipe was adapted from www.chocolatewithgrace.com
This is another Pinterest find! Some days I feel like I can get lost in that Pinterest black hole. Most of what I make from there turns out very well. This recipe is no exception and is made so simple with the Kraft caramel bits that melt so easy in the microwave! I brought some of these into work and let me tell you these did not last long. The recipe was given out after the first bite!! I will say these do take a little bit of time but are so simple!
INGREDIENTS
1 bag of Kraft Caramel Bits
2 Tablespoons of water
1 bag of Ghiradelli melting chips (I used dark chocolate)
Ritz Crackers – original
Chopped pecans
DIRECTIONS
Place the caramel bits in a microwave safe bowl with the two Tablespoons of water and melt in the microwave until the caramel is smooth. This takes about 2 minutes in my microwave. Once the caramel is melted, let it sit until it gets a little on the firm side or the caramel will just run off the cracker. Once the caramel is thick enough place a small amount of the caramel on one side of a cracker and top with a second cracker and place on a baking sheet lined with parchment paper. Continue to do this for each cracker. When you are done making the caramel crackers place the baking sheet in the fridge for about 20 minutes to firm the caramel a little more. Once they are set up, take them out of the fridge and place the chocolate melting chips in a microwave safe bowl and melt the chips in the microwave until melted and smooth. Taking one cracker at a time dip them into the melted chocolate covering the entire cracker with chocolate. Let the excess chocolate drip off the cracker and place back on the parchment paper and sprinkle with the chopped pecans. Do this for each cracker and place back into the fridge to set the chocolate, this takes about 30 minutes. Remove from fridge and store in a Ziplok bag in the fridge until ready to eat!
Enjoy!
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