Wednesday, December 26, 2012

Candy Cane Fudge with Chocolate

Cooking spray
Candy Cane Fudge
3 c. white chips
14 oz. sweetened condensed milk
1/2 tsp. peppermint extract
8 crushed candy canes (normal sized ones)
2/3 c. mini chocolate chips
extra crushed candy cane for the top

Line an 8x8 baking dish with parchment paper. Spray lightly with cooking spray.

Combine the white chips with the sweetened condensed milk in a sauce pan over medium low heat. Stir frequently until chips are melted. Remove from heat and stir in the extract and crushed candy canes.

Fudge with the Chocolate
Spread evenly into prepared pan. Quickly top with chocolate chips, and gently swirl into the fudge with a knife. Top with the extra crushed candy cane. Chill for 3 hours. Cut into bars and serve. Store in the refrigerator.


Here's a link to where I found the recipe:

Saturday, December 8, 2012

Burgers Lafayette Sauce

2 cooked hamburgers
2 toasted hamburger buns
cheese, optional

1/2 an onion, chopped
2 Tbsp. butter
2 Tbsp. vinegar
1/4 c. water
1/4 tsp. salt
dash cayenne pepper
1 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1/2 Tbsp. prepared mustard
black pepper, as much as you like
1/4 c. ketchup

Saute onion in butter, about 5 minutes. Add all of the sauce ingredients to the pan. Simmer about 20 minutes.

Place cooked burgers in the pan with the sauce; reduce heat as low as it will go. Cover and let steep for about 10 minutes.

Place meat on a bun and put a spoonful of extra sauce on top. Add cheese if you like (I did!). Recipe is easily doubled or tripled if you want to make more hamburgers. Delightful sauce. I meant to add a picture of the final burger, but... I forgot and ate it. =) Maybe next time because I will definitely be making this sauce again.

Original recipe courtesy of Charlaine Harris

Friday, December 7, 2012

Salmon Potato Chowder

1/2 lb. red potatoes, diced
Corn, onion, garlic, and spices
4-5 strips of bacon, diced
1 onion, chopped
1 can corn, drained
3 cloves garlic, minced
thyme, basil, chives, to taste
dash or two of red pepper flakes
salt and pepper, to taste
3 c. milk
2/3 c. cream
1 - 1 1/2 lbs. salmon fillet, skin discarded and cut into 1-inch pieces
2 tsp. lemon juice

Salmon cooking
Boil the potatoes until just tender, about 8-10 minutes. Drain in a colander, then set aside.

Cook the bacon over medium heat until crisp, about 5-8 minutes. Transfer to paper towels to drain. Reserve the bacon grease.

In a large pot, cook the onion in the bacon grease until tender. Add the corn, minced garlic, and all spices, and cook over medium low heat, stirring occasionally, for about 5 minutes.

Ready to eat!
Add the milk and cream and bring to a boil. Let it boil for 1 minute, stirring constantly. Reduce the heat to medium, then add the potatoes and salmon, stirring occasionally until the salmon is cooked, about 5 minutes. Stir in the lemon juice, cook for 2-3 more minutes. Serve hot and sprinkle the crispy bacon on top!

Here is a link to the original recipe I adapted: