Make Your Tastebuds Dance

It's a new tradition for my dad to make this fudge every Christmas.  He has been doing this for the last few years.  It's always so yummy, with or without nuts.

1 12 oz. chocolate bar, broken in pieces
2 c. semisweet chocolate chips
1 7 oz. jar marshmallow creme
1 12 oz. can evaporated milk
4 1/2 c. sugar
1/8 t. salt
2 t. vanilla
2 c. chopped walnuts

Butter a 9x13 inch pan.  Combine chocolate bar pieces, chocolate chips, and marshmallow cream in a large bowl, set aside. In a heavy saucepan, combine evaporated milk, sugar, and salt. Bring to a boil over medium heat and boil for 6 minutes.  Pour over chocolate mixture.  Beat vigorously with wooden spoon until creamy.  Add vanilla and chopped walnuts.  Mix well.  Pour into prepared pan.  Let stand two hours, then cut into small squares.  Makes 5 pounds of fudge.

Recipe Source: Lion House Christmas

We make pizza a lot at our house.  We use a pizza stone or cook it on the grill.  This is our favorite recipe for the dough.  I usually double the recipe and freeze half of it in a freezer bag for an easy dinner another night.

1 pkg. yeast
1 c. very warm water
1 t. salt
3 1/2 c. flour
2 T. olive oil
extra flour

Dissolve yeast in water, allow to stand for 10 minutes.  Combine flour and salt in mixer.  Add half the yeast mixture, all the olive oil, followed by the remainder of the yeast mixture.  Add a little water, if needed, to make the dough soft.  Using the dough hook attachment, knead for 5 minutes.  Spray the top with cooking spray, cover loosely with a thin towel, and let rise for 45-60 minutes.  Separate into two balls and roll out into circles.  Top with your favorite toppings and bake at 450 for 20-25 minutes.

2 c. old fashioned oats, slightly broken down in the blender
1 c. all natural creamy peanut butter
1/2 c. unsweetened finely shredded coconut
2 T. hemp seeds, ground flax or wheat germ
2 T. chia seeds
2/3 c. local ray honey

optional: 1 scoop of your favorite vanilla protein powder

Add ins: 1 cup mini chocolate chips, dried fruit, craisins, raisins, chopped nuts

Combine all dry ingredients in mixer.  Mix on low until ingredients are well blended.  Add wet ingredients. Mix on medium speed until dough forms.  Scrape bowl with spatula and mix again.  Use a 2" cookie scoop to form into bowls.  Set on parchment lined cookie sheet.  Store in covered storage container in the fridge for up to 1 week.

*recipe from cleaneatsandtreats.com

2 large sweet potatoes, washed, peeled and cut into small cubes
drizzle of olive oil
salt and pepper to taste
4 corn tortillas
1 can black beans
1/2 c. chopped cilantro
1 avocado, diced
1/4 c. chopped red onion
1 lime, cut into wedges
shredded cheese, salsa, hot sauce-optional

Put sweet potatoes in a gallon ziplock bag.  Drizzle with olive oil.  Close bag and shake to coat.  Spread on baking sheet lined with silpat mat.  Season with salt and pepper.  Bake at 400 degrees for 30-40 minutes until soft and tender.  Stir a couple of times while they are baking.

Heat black beans.  Stir together with sweet potatoes, cilantro, avocado, onion and lime juice.  Serve on warm corn tortilla or eat as a salad.

*recipe from twopeasandtheirpod.com

1/2 c. water
1/4 c. butter
1/2 c. flour
2 eggs

Heat water and butter until it comes to a boil and butter is melted.  Add flour and stir quickly until well mixed.  Remove from heat and add eggs and beat with hand mixer until well mixed.  Drop on on ungreased cookie sheet and bake at 400 for 30-35 minutes until golden brown.  Remove from oven, cool for a couple of minutes and slice open and remove filaments of soft dough.  Below are a couple of toppings options for your cream puffs.


Raspberry Dark Chocolate Cream Puff

1/3 c. sugar
2 T. cornstarch
1/8 t. salt
2 c. milk
2 egg yolks, slightly beaten
2 T. butter-softened
2 t. vanilla

Mix sugar, cornstarch and salt in a medium-sized heavy saucepan.  Stir in milk gradually.  Cook over medium heat stirring constantly with a metal spoon until mixture comes to a boil.  Boil and stir for one minute.  Pour at least half of the mixture into the egg yolks stirring quickly and mix well.  Pour back into the saucepan and bring back to boil.  Boil and stir for one more minute.  Remove from heat.  Add softened butter and vanilla.  Let cool and add a generous scoop to each cream puff.  Top with cooled chocolate ganache and add a raspberry.



Salted Caramel Cream Puff

2/3 c. packed brown sugar
2 T. cornstarch
1/8 t. salt
2 c. milk
2 egg yolks, slightly beaten
2 T. butter-softened
1 t. vanilla

Mix brown sugar, cornstarch and salt in a medium-sized heavy saucepan.  Stir in milk gradually.  Cook over medium heat stirring constantly with a metal spoon until mixture comes to a boil.  Boil and stir for one minute.  Pour at least half of the mixture into the egg yolks stirring quickly and mix well.  Pour back into the saucepan and bring back to boil.  Boil and stir for one more minute.  Remove from heat.  Add softened butter and vanilla.  Let cool and add a generous scoop to each cream puff.  Top with caramel sauce and and sprinkle with coarse sea salt.

Caramel Sauce

1 cup sugar
4 T. butter
3⁄4 cup chilled heavy whipping cream pinch of salt

Heat cream in microwave for 40 seconds. Heat a heavy saucepan over medium heat for 3 minutes. Pour in sugar and stir until completely melted and amber in color, about 3 minutes. Reduce heat to low, add butter all at once. Stir to combine, mixture will bubble up.  Add the heated cream a little at a time to the sugar and butter stirring constantly, keeping a steady boil.  Mix until smooth and remove from heat and pour immediately into a heat safe container--do not scrape sugar from the sides of the pan.  Let cool completely before adding to top of cream puffs.

I got this recipe from my sister a LONG time ago and recently decided to give it a try.   I've tweaked it a bit and our family loves it.

8-10 medium potatoes
1 T. salt
1 c. heavy cream
1/2 lb. grated Colby Jack cheese (save 1/2 cup for topping)
1/2 c. butter

1 c. heavy cream--whipped

Boil potatoes (or cook in pressure cooker) until they are tender.  Drain.  Add salt, whipping cream, cheese and butter to the potatoes and beat with a hand mixer.  Spread in a 9x13 pan.  Top with whipped cream, and sprinkle with 1/2 cup grated cheese and pepper to taste.  Bake at 300 for 1 hour.

This is a family favorite recipe from my husband's side of the family.  They always serve it at Thanksgiving and other special dinners. 

16 oz. frozen corn






Put corn in a saucepan with whipping cream.  Bring to just under a boil, reduce heat and simmer 5 minutes.  Stir in salt, pepper, and sugar. 

Serve or pour into slow-cooker to keep warm. 
Optional: sprinkle with parmesan cheese and dots of butter.

1 cup butter
6 cups Kellogg's All Bran
2 cups boiling water
2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
5 teaspoons soda
1 teaspoon salt

Pour boiling water over bran and butter.  Let cool and add the rest of the ingredients.  Bake at 400 for 12-15 minutes.  Nuts, dates, or raisins may be added. This makes a large batch. The batter will keep in the refrigerator for up to 2 weeks if you keep it tightly covered.