Cheater's Chocolate Fudge

Chocolate Fudge, what can be more tempting? Even though the summer is only

coming now in South Africa, our friends are looking forward to fall and all the festivities around the holidays!

I am very sure that this chocolate fudge recipe will come in very handy, its easy, tasty and oh so sinful.

Cheater's Chocolate Fudge 

Ingredients:

• 1 can sweetened condensed milk
• 350g Dark chocolate 64%
• 150g Milk chocolate 35%
• 25g butter
• 1 teaspoon vanilla
• 1 cup chopped pecans or walnuts, optional

Preparation:

1. Lightly grease a 23cm square pan; line with a piece of plastic wrap, leaving the ends out to cover the finished fudge. The ends will also serve as "handles" which will help you lift the fudge out of the pan.

2. Heat the condensed milk, chocolate, butter, and vanilla in a double boiler over simmering water.

3. Stir until the chocolate is melted and mixture is smooth.

4. Stir in nuts, if using; pour into the prepared pan.

5. Spread gently then cover lightly with the ends of the plastic wrap.

6. Chill until firm.

7. Lift out of the pan and cut into small squares.

Quick Chocolate Sauce Recipe

Chocolate Sauce To Die For

Summer and Ice cream are synonymous. There is nothing like ice cream as

dessert after a tasty summer meal. I always think there is nothing that tastes

better with ice cream as a really good hot chocolate sauce.

Here is a very good recipe that is easy and fast. Make sure you use a really good quality chocolate for this recipe.

Ingredients for your chocolate sauce:

• 150ml Thick cream
• 15ml Castor sugar
• 75g 70% chocolate chopped
• 15ml Rum (or rum essence if children    are going to eat it)

Method for your chocolate sauce:

1. Slowly heat the cream and castor sugar to a boil
2. Add the chocolate and stir until all the chocolate has dissolved
3. Add the rum
4. Pour your chocolate sauce into a bottle
5. Let the chocolate sauce cool
6. Cover the chocolate sauce and store for up to 10 days
7. To heat the sauce place the bottle, after removing the cap, in hot water or microwave it for about 2
8. minutes until hot.

Honey and Pecan Whole Wheat Waffles

 Who can resist waffles fro breakfast! Normally time is the problem, But with this recipe you can have them ready in a few minutes, no need to get up hours before breakfast to prepare them, yet they are good enough to serve to visitors. Add a nice cup of coffee and you are set for the day.

                                                                                                                                     

What You Need:

• 2 C of baking mix
• 1/2 C whole wheat flour
• 1 1/2 C of milk
• 2 T sugar
• 2 T of canola oil
• 1 egg
• 3/4 C of honey
• 1/2 C of pecan halves

How to Make It:

Spray a waffle iron with a non stick cooking spray and allow the iron to heat.

Toss together the baking mix and flour.

Add the milk, sugar, canola oil and egg and stir until well blended.

Pour the batter onto the hot waffle iron.

Bake 5 minutes or until the steaming stops.

Mix the honey and pecans halves together.

Pour the honey mixture over the top of the waffles before serving.

Makes 6 servings

Preparation Time: approximately 5 minutes

Baking Time: approximately 5 minutes per batch

Total Time: approximately 10 minutes per batch

Warming Winter Pumpkin Corn Chowder

All the summer fun is over now and it is time to think about the holiday season that is coming. One of the things I love about winter is the tasty soup that just seems to taste better when it is cold than on the hot summer days.

Soup is also a very good stand by in the holiday rush when there is little time to cook. So here is a tasty recipe for you to try. I you want to get even more tasty homemade soup recipes you can go to: Homemade Soup Recipes on my Hubpages Hub.

Ingredients:
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• 3 Tbsp extra virgin olive oil
• 2 leeks, cleaned and chopped
• 3 garlic cloves, finely chopped
• 2 medium bell peppers, chopped
• 2 1/4 lb. cooking pumpkin peeled, seeded, and cut into 1/2 inch pieces
• 1 1/2 tsp chopped fresh marjoram
• 1/4 tsp crushed red pepper
• 2 bay leaves
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 1/4 cup fresh or frozen corn kernels
• 6 cups vegetable broth

Method

1. Put olive oil in a large soup pot or Dutch oven over medium heat.
2. Add the leeks and cook until tender, about 4 or 5 minutes, stirring often.
3. Add the garlic and cook for 1 minute more, stirring constantly.
4. Reduce the heat to medium-low, then stir in the green peppers, and cook until the peppers begin to soften, about 7 or 8 minutes.
5. Now add the rest of the ingredients, turn the heat to low and simmer until the pumpkin is tender, about 20 to 30 minutes. Make sure the soup doesn't boil, just slowly simmers.
6. Remove the bay leaves and serve hot.

Will serve 4.

Well, do me a favor and try this recipe and let me know what you think about it and if your family enjoyed it. I am sure one can never have too many Homemade Soup Recipes.

 

Easy Smoked Chicken Sticks

With summer coming it is time to start thinking about picnics again. This year steer away from the old classics and give them a makeover. Here is and example of Easy Smoked Chicken Sticks:

Ingredients:

• 3 to 4 lbs. chicken tenders
• 1 Tbsp smoked paprika
• 2 tsp brown sugar
• 1 tsp dry mustard
• dash salt and pepper
• 1 Tbsp cooking oil

 Method:

1. Preheat oven to 400 degrees.
2. If the chicken tenders are too wide, cut in half, so you have strips about 1 inch wide.
3. Note: you can also use regular boneless skinless chicken breasts cut into strips.
4. In a large bowl, whisk together the seasonings and oil.
5. Add the chicken strips to the spice mixture and toss until chicken is well coated.
6. Remove the chicken and arrange in single layer on large baking sheet.
7. Bake in preheated oven for 20 to 30 minutes, until chicken is no longer pink. The time will depend on how thinly you sliced the chicken strips.
8. Remove from oven and cool on a rack.
9. These may be chilled, then packaged up for a picnic, or may be served warm or at room temperature.

 To make your cooking even more special why not use freshly ground spices. It is easy with a Cuisinart SG 10 Electric Spice And Nut Grinder. 

Black Friday Ham Salad Sandwiches

It is never too early to start thinking of ideas to use up all that holiday leftovers! So, even before the summer vacation we are taking a look at a tasty recipe for leftover ham. It is not so silly as it may appear as ham is also a very tasty part of summer meals and summer picnics.

Ingredients:

• 1 1/2 cup leftover ham, chopped
• 1/2 cup mayonnaise
• 2 Tbsp pickle relish
• 1 Tbsp Dijon mustard
• 1 tsp grated onion
• salt and pepper to taste
• kaiser rolls or other sturdy bread

Method:

1. In a food processor, such as a Cuisinart DLC-5BK 7-Cup Capacity FoodProcessor, put the ham and pulse until finely minced.
2. Put in a bowl and add the remaining ingredients; taste and season as desired.
3. Spread mixture on bread, bun, or crackers for a quick lunch or dinner on a busy shopping day after the holidays.

Coconut Walnut Drops

What can be better than rounding off a festive meal with a chocolaty treat. This one is tasty and easy, a very important factor for those of us that are busy, but still want to serve something tasty. For some more chocolately treats have a look at Chocolate Cookies Recipes

What You Need For Your Coconut Walnut Drops:

• 30g 70% chocolate
• 1 can sweetened condensed milk
• 2 C coconut, flaked
• 1/2 C walnuts, chopped

How to Make It Your Coconut Walnut Drops:

1. Line a baking sheet with aluminium foil.
2. Set the oven temperature to 180C degrees and allow to heat while making the candy.
3. Place the chocolate in a small heavy saucepan over low heat.
4. Stirring constantly, cook the chocolate until completely melted and smooth, about 3 minutes.
5. Remove the pan from the heat.
6. Pour the milk into the chocolate and stir to combine.
7. Stir in the coconut and the walnuts until completely combined.
8. Drop the mixture onto the prepared baking sheet about 1 in. apart.
9. Place the candy into the oven.
10. Turn the oven heat off.
11. Let the candy set in the oven for 15 minutes or until it begins to look glazed.
12. Remove the pan from the oven and transfer the candy onto wax paper while still warm.

Serving Size:  4 dozen

These treats are very simple to make.  This candy is an excellent candy for the kids to help make and eat.