This fudge was so fast and tastes great! If you love dark chocolate, you will love this fudge.
- 2 1⁄2 cups semi-sweet chocolate chips
- 1 (14 ounce) can condensed milk
- 1⁄8 teaspoon salt
- Melt chocolate chips.
- Remove from heat, stir in condensed milk and salt.
- Stir to blend well.
- Spread into buttered 9″ pan.
Only 12 more days ’til Christmas!
This is a really yummy gingerbread cookie recipe! Madison made up the cookies and icing for us, and we had fun decorating together.
Me, my husband, our cabin in the woods, and pet dinosaur. 🙂
McKenzie’s, Quentin Jr.’s, and Madison’s , and my gingerbread houses.
First Row-McKenzie. Second row-Quentin Jr.(His sad gingerbread man represents your average North Korean citizen. He loves to study his history). Third row-Madison. And last row-mine.
Gingerbread cookies are a ton of fun!
Cream Cheese Cookies
- 1 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 cup sugar
- 1 egg yolk
- 1⁄2 teaspoon vanilla extract
- 2 1⁄2 cups flour
- Preheat oven to 325 degrees F Lightly grease cookie sheets.
- In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
- Beat in egg yolk and vanilla.
- Stir in flour until well blended.
- Drop dough by spoonfuls onto cookie sheet (or use a cookie press). If desired, make an indentation in the center with your thumb or other object; fill with preserves, or press candy into center.
- Bake for 15 minutes in preheated oven.
- Cookies should be pale.
Tastes like a sugar cookie, only fluffier.
There is always an abundance of ground venison this time of year. Our ground meat is mainly from the ribs and neck. I have found it’s ok to use it in any beef recipe. A lot of people look for recipes specifically for venison to get rid of the gamey taste. We don’t have a problem with our meat tasting gamey. My husband guts his deer in the woods, hangs , skins, and quarters them as soon as he gets home. The meat is then packed in ice and worked up over the next week. Just drain the water as your ice melts and replenish with more ice. My uncle gave us meat that he had done at a butcher once. The ground meat was very bloody, and the steaks were bloody and still on the bone. We couldn’t eat either one. It all has to do with how you care for your meat.
I wanted to find a meatball recipe that everyone loves because we like BBQ meatballs along with our Christmas Eve snacks. This one was a hit. We tried it last week with a jar of our homemade BBQ sauce and last night in our spaghetti. I have to say my son hates spaghetti but discovered he loves spaghetti and meatballs!
- 1 lb ground beef
- 3⁄4 cup breadcrumbs
- 4 teaspoons minced sweet onions(I used 1 tsp onion powder)
- 1 teaspoon crushed oregano leaves
- 1 teaspoon ground black pepper
- 1 teaspoon parsley
- 1 teaspoon garlic salt
- 1 egg
- In a large bowl beat the egg.
- Add the remaining ingredients and blend together with your hands.
- Roll the mixture into 1 1/2″ balls with your hands and place on non-stick cookie sheet so that they are not touching.
- Cook in pre-heated oven for 10 minutes at 450 degrees.
- Turn meatballs over half way through cooking.
- The meatballs will not be fully cooked at this point.
- Add to your favorite sauce and simmer for 1 hour.
- Serve over pasta.
Fast, easy, and very tasty!
I love this granola recipe. It’s great in a bowl of milk or as a topping for yogurt.
Easy Homemade Granola
1/2 c. margarine or butter
1 c. brown sugar
1/4 c. water
1/4 tsp. salt
4 cups rolled oats
1 tsp. cinnamon
In a large saucepan, melt the margarine, sugar, and water together. Simmer 2 minutes. Take off of heat and add oatmeal, cinnamon, and salt. Stir making sure oatmeal is coated in brown sugar mixture. Put granola on a buttered cookie sheet and bake at 375º for 15 minutes, stirring every 5 minutes. Remove from oven, stir, and let cool on cookie sheet.
It was 18º when I crawled out of bed this morning. A perfect morning for something hot to get my blood flowing.
This recipe makes the best pumpkin coffee.
Madison and McKenzie had this pumpkin latte from my anti-coffee days.
Creamy Pumpkin Coffee
- 3/4 cup low-fat milk(I used whole milk)
- 2 teaspoons brown sugar or 2 teaspoons granulated sugar
- 2 tablespoons pumpkin puree(I used pumpkin from the garden)
- 1/4 teaspoon vanilla extract
- 2 dashes nutmeg
- 1 dash cinnamon
- 1 pinch ground ginger
- 1/2 cup hot coffee or 1/2 cup espresso(I used decaf coffee)
- Combine the milk, sugar, pumpkin puree, vanilla, nutmeg, cinnamon and ginger in a blender on high speed, creating a frothy consistency. Pour into a saucepan and heat until just hot but not boiling.
- Pour hot coffee into mug and top with hot spiced milk.
I woke to these beauties Saturday morning. Thanks to Madison! She used our homemade strawberry and blackberry jam and added a glaze.
- 1-3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2/3 cup milk
- 1/3 cup butter, melted
- 1 teaspoon grated lemon peel
- 1/2 cup raspberry or strawberry jam
- 1.In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon peel. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden. Yield: 12 servings.
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