Old Fashioned Chocolate Fudge

Ingredients

• 1½ cups whole milk
• ⅔ cup cocoa (unsweetened good quality)
• 3 cups granulated sugar
• ⅛ teaspoon salt
• 1 teaspoon vanilla
• ¼ cup butter

Instructions

• Line an 8 inch square pan with buttered parchment paper.
• In a medium heavy saucepan stir together sugar, salt and cocoa, then add the milk and stir with a wooden spoon (not a whisk or metal spoon).
• Cook over medium heat stirring continuously until mixture starts to boil (a strong boil), approximately 15 minutes.
• Turn heat to low and continue to cook without stirring until temperature reaches 234° Fahrenheit.  Approximately 30 minutes.
• Remove pot from heat, add the vanilla and butter.  Do not stir.  Cool to room temperature (110° Fahrenheit), approximately 30 minutes. Then beat with a wooden spoon just until mixture begins to lose some of it's gloss (approximately 6-8 minutes).
• Then spread quickly in prepared cake pan and let cool completely, even overnight (at room temperature). Cut into squares. Store in an airtight container at room temperature.
• You can also freeze the fudge in a double bag, well wrapped.  Freeze either in pieces or the whole slab. Can be frozen up to 3 months. Keeps in an airtight container for approximately 2 weeks or in the fridge for 3 to -4 weeks. Enjoy!

This article and recipe adapted from this site!

Healthy Beef Ramen Noodles

Ingredients

• 6 oz ramen noodles (2 packets with seasoning packets discarded)
• 1 tablespoon vegetable oil
• 1 red bell pepper chopped
• 1 large onion chopped
• 1 lb. ground beef
• ½ head broccoli cut into florets
• Salt and pepper to taste 

Sauce

• ¼ cup soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 1 clove garlic minced
• 2 teapoons sriracha
• 1 scallion (chopped)

Instructions

1. In a large skillet over medium heat, heat oil. Add onions, broccoli and peppers then cook until tender, 5 minutes. 
2. Remove from the pan. Add ground beef, season with pepper and salt then cook until no longer pink, 5 minutes more. Drain fat and return vegetables back to the skillet 
3. Make sauce: Whisk together soy sauce, apple cider vinegar, brown sugar, Sriracha, and garlic. 
4. In a medium saucepan, bring water to a boil. Add cooked ramen noodles and cook until tender, 2 minutes. Drain. 
5. Add cooked ramen noodles to skillet and pour over sauce. Toss until completely combined. Taste and season with more pepper and salt, if necessary. Then garnish with green onions and serve.

This article and recipe adapted from this site!

Crock Pot Praline Dip

Ingredients

• 1 cup firmly packed brown sugar
• 14 oz sweetened condensed milk
• ¼ cup unsalted butter
• ¼ tsp ground cinnamon
• ½ cup mini marshmallows
• ½ cup chopped pecans toasted
• ¼ cup light corn syrup

Instructions

1. Spray slow cooker with baking spray 
2. Add in brown sugar, milk, butter, cinnamon and corn syrup, stir to combine.
3. Cover and cook on high for 1 to 2 hours until butter is melted and dip is hot.
4. Stir in marshmallows, cover and cook on high for 30 minutes until marshmallows are melted.
5. Stir in pecans just before serving.
6. Serve with bananas, apples, pound cake for dipping

This article and recipe adapted from this site!

The Best Nestle Toll House Cookie Recipe

Ingredients

• 2 ½ cups all-purpose flour 
• 2 large eggs 
• 1 ½ tsp baking soda
• ½ cup butter, softened salted or unsalted is fine
• 1 cup dark brown sugar packed
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp salt
• 2 cups Nestle Semi Sweet Chocolate Chips other chips can be used

Instructions

1. Preheat oven to 375° Fahrenheit.
2. In a large mixing bowl, with an electric mixer beat together sugars, butter and vanilla until well combined. Add eggs one at a time, mixing after each addition.
3. Add in half the flour, along with all the salt and baking soda. Mix by hand to combine, then add chocolate chips and remaining flour.
4. If possible, cover and chill the dough for at least one hour, but not more than 24 hours.
5. When ready to bake, preheat oven to 375° Fahrenheit. Scoop dough into rounded tablespoons and place onto an ungreased baking sheet, leaving approximately 2 inches of space between cookies. 
6. Bake for 8 to 10 minutes or until starting to turn golden brown. Remove from oven and allow to cool on baking sheets, on wire cooling racks, for two minutes. Then transfer cookies to wire cooling racks with a spatula to allow to cool completely. Store tightly covered.

This article and recipe adapted from this site!

Struffoli Italian Honey Balls

Ingredients

• 2⅔ cups flour
• ¾ tsp baking powder
• 5¾ tbsp butter (melted)
• 1 zest orange
• 3 eggs
• 2¾ tbsp sugar
• 3 tbsp Grand Marnier or Orange Juice
• pinch salt

TOPPINGS

• 10½ ounces honey
• slivered almonds
• sprinkles

Instructions

1. In a large bowl whisk together the baking powder, the flour and the salt, then add the orange zest, butter, sugar and Grand Marnier (or orange juice), start to combine with a fork until crumbly.
2. Add the eggs one at a time and mix to combine, when almost combined move the mix to a lightly floured flat surface add an extra 1-½ tbsp flour and knead together to form a soft dough. Cover with a clean tea towel and let rest 30 minutes.
3. Place the dough on a lightly floured surface and roll into thin ropes ¼ inch in diameter. Cut to make small cubes and roll each cube into a ball slightly smaller than a marble. Try to make them all the same size.
4. In a medium pot add 2 to 3 inches of oil and heat to 350°Fahrenheit add the struffoli turning a couple of times and when golden drain on a paper towel lined plate and let cool.
5. While struffoli are cooling in a large pan on low/medium heat, heat the honey until warm and slightly watery. Add the cooled struffoli and mix to coat, then sprinkle with sprinkles and slivered almonds.
6. Then form the honey balls into desired shape, dome, donut pyramid.  Let the finished Struffoli sit until the honey solidifies (approximately 1½ - 2 hours) and then serve.

This article and recipe adapted from this site!

Classic Chicken Pot Pie Recipe

Ingredients

• 8.8 oz white all-purpose flour, divided into 1 3/4 cup and 1/3 cup
• 2.63 oz unsalted butter cold, divided into 2.3 oz and 0.33 oz
• 16 oz skinless boneless chicken breast, cubed
• 1 tsp salt, divided 
• 1½ tsp baking powder
• 2.3 oz vegetable shortening, cold
• 2 tbsp olive oil
• ⅓ cup cold water
• ½ tsp black pepper
• 1 tbsp garlic, minced
• 6 oz yellow onions, diced
• 3.6 oz celery, diced
• 3.6 oz carrots, diced
• 3 tbsp plain whole milk
• 1½ cups unsalted chicken broth
• ½ cup frozen peas
• 2 tbsp heavy cream
• 1 medium egg beaten
  optional 1½ tbsp chopped parsley

Instructions
Make the pie dough: 

1. In a big bowl, add 1¾ cup all-purpose flour, ½ tsp salt, and 1½ tsp baking powder. Mix with a fork. 
2. Cut 2.3 oz cold unsalted butter and vegetable shortening into cubes and add to the flour. Using a fork, cut the cold fat into the flour until crumbs are formed. 
3. Add cold water into the crumbs and mix thoroughly until a dough is formed. 
4. Turn the dough onto a clean work surface. Gather any crumbs and add to the dough. Divide into two. Flatten each dough into a round disk. Wrap in cling film and refrigerate for at least 2 hours. 

Make the filling: 

1. Heat olive oil in a pan over high heat. 
2. Add cubed chicken breast pieces to the hot pan. Season with salt and pepper, ¼ teaspoon each. 
3. Reduce the heat to medium. Sear for 6 minutes, turning halfway. Once chicken is lightly golden browned on all sides, turn off the heat and transfer the chicken to a plate and set aside. 
4. Turn on medium heat. Add onions, carrots, celery, garlic and butter. Stir and cook for 4 minutes. 
5. Add ⅓ cup all-purpose flour and return the chicken to the pan. Mix well to incorporate the flour. Add chicken broth, the remaining ¼ teaspoon salt and pepper, and stir until thickened. 
6. Add heavy cream, milk and frozen peas. Stir and cook for another 5 minutes on low heat. Turn off the heat and sprinkle with chopped parsley. 

Assemble the pie: 

1. Take the first pie dough out of the fridge. Unwrap and put it on a clean, floured work surface. 
2. Apply flour onto your hands and rolling pin, and start to roll it out into a flat pie crust about ⅛ inch thick. This will be the bottom crust. 
3. Lay the bottom crust in a 9-inch pie dish. Scoop your filling into the dish and set aside. 
4. Take the second dough out of the fridge and roll it out into the top crust. 
5. Cover the dish with the top crust. Trim the dough around the edges of the pan, leaving about 1 inch of dough overhanging. Fold the excess dough in and tuck it underneath. Crimp around the edges of the pie with your fingers and knuckle to decorate. 
6. Brush the surface of the pie with beaten egg. 
7. Make 4 indentations with a knife for the steam to come out while baking. 
8. Bake for 45 minutes at 375°F. 
9. Take the pie out of the oven. Let it cool for at least 45 minutes before you cut into it and serve.

This article and recipe adapted from this site!

Rainbow Flan Dessert

Ingredients
Basic Flan

• 1 cup sugar
• 3 eggs or 5 egg yolks
• 1 can sweetened condensed milk
• ¼ cup water
• 1 tsp vanilla extract
• 1 can evaporated milk

Agar Layers
1. pandan

• ½ tsp pandan extract
• 2 tbsp sugar
• 1 cup water
• ½ tsp green food coloring
• 1 tsp agar

2. Coconut

• 1 cup coconut milk
• 1 pinch salt
• 2 tbs sugar
• 1 tsp agar

3. Coffee

• 1 cup water
• 1 tbsp cream/milk
• 2 small packets instant coffee
• 1 tbsp sugar
• 1 tsp agar  

Instructions

1. Pre heat oven to 350 degrees Fand heat a pot of water.
2. In sauce pan caramelize the sugar and water until golden brown and pour into a round 9 inch pan or several ramekins and coat evenly. Allow to cool and crystalize.
3. In large bowl, beat the eggs, condensed and evaporated milk, and vanilla until smooth. Be careful not introduce too much air into the mixture. Strain with new panty hose or cheese cloth. Allow mixture to sit for at least 15 minutes. Gently poor into pan and cover with foil and place in roasting pan. Carefully add to boil water into the roasting pan to cover at least ¾ of pan and bake in oven for until set (about 60 minutes) or until a toothpick comes out clean.
4. After the flan has cooled make your first agar layer. In medium sauce pan heat all the ingrediants for the pandan layer until agar dissolves and comes to gentle boil. Remove from heat and carefully ladle onto the flan. Allow to cool in fridge and begin to prep for next layer.
5. Repeat procedure for the coconut and pour over the pandan layer. To test when you can pour in the next layer, touch it with your fingers, it should be firm but still slightly sticky but not set completely. Repeat for coffee layer.
6. After all three agar layers have set and cooled completely. Use a butter knife to cut around the edges and invert onto serving plate. Served chilled.

This article and recipe adapted from this site!