Wednesday, December 30, 2015

Chocolate Peppermint Fudge

This recipe is the same as my Foolproof Chocolate Fudge recipe, but with minor tweaking. Can't have Christmas without it.

Chocolate Peppermint Fudge
Adapted from Eagle Brand
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
Dash salt
1 tsp peppermint extract
Crushed peppermints or candy canes for garnish (optional)

1. Line 8 or 9 inch square pan with foil, extending foil over edges of pan.
2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in extract. Spread evenly into prepared pan. Sprinkle on crushed peppermint, if desired.
3. Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.



Tuesday, December 29, 2015

Cranberry Lime Punch

Here's a holiday punch that I like to make. If you feel like the lime flavor is too strong, you can add a little water.

Cranberry Lime Punch
1 - 2 quart bottle of cranberry juice (or a cranberry blend)
1 - 2 liter bottle of lemon lime soda
1 - 12oz can of frozen concentrated limeade
Cranberries and lime slices for garnish (optional)



Wednesday, December 9, 2015

Sweet Potato Minestrone Soup

I LOVE the sweet potato in this soup! It adds to the heartiness and helps make this super filling. I had some at a friends house, then made it at home and decided to add the pasta and zucchini. My whole family ate it up...but someone might have picked out the tomatoes. It's hard to please everyone. :)

Sweet Potato Minestrone Soup
1 lb. ground sweet or spicy Italian Sausage (Italian turkey sausage works well too)
1 cup onion, diced
1 cup carrots, diced
3/4 cup celery, chopped
2 cups sweet potato, peeled and diced (about 1 medium sized potato)
2 (14.5 oz) cans Italian seasoned diced tomatoes, undrained
1 (15 oz) can great northern beans, rinsed and drained
3 cups chicken broth
2 cups water
1 cup ditalini pasta (tiny tube shape)
1 cup zucchini, chopped
Parmesan cheese, shredded for garnish

1. Combine sausage, onion, carrots, and celery in skillet over med-high heat, and cook until meat is done.
2. Add sausage mixture, sweet potato, diced tomatoes, beans, chicken broth, and water to slow cooker. Stir to combine.
3. Cook on high for 4 hours.
4. During last 30 minutes, cook pasta according to package directions, drain, and add to slow cooker, along with zucchini.
5. Cook on high for 30 more minutes or until sweet potatoes are tender.
6. Serve hot with grated Parmesan on top.