Winter White Red Velvet Fudge

This looked good for either Christmas or Valentines!  I am going to try this out! I found it on pinterest

WINTER WHITE RED VELVET FUDGE - MICROWAVE METHOD

 

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Winter White Red Velvet Fudge - A delicious, beautiful fudge for any season; not just winter! Try it for your next party; or for fun gifts to give relatives, neighbors and friends.

Author: Chris Scheuer

Recipe type: Dessert, Snack

INGREDIENTS

• 3 cups sugar
• ¾ cup butter
• ⅔ cup half & half*
• 1 12-ounce bag white chocolate chips
• 1 7-ounce jar marshmallow creme**
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips, about 6 ounces
• 3 tablespoons red food coloring (I use liquid)

instRUCTIONS

1. Spray a 9-inch square pan lightly with cooking spray, then line it with a double thickness of foil (this will make it much easier to lift out of the pan later) with ends of foil extending over sides. Spray lightly again and wipe out any excess spray with a paper towel.
2. Place semi-sweet chocolate chips and food coloring in a heat-safe bowl. Set aside.
3. Place butter in a large microwave-safe bowl. Be sure to use a large bowl as mixture will bubble up furiously while cooking. Also make sure the bowl is made of a microwave-safe material, otherwise it will become very hot and you could burn yourself when removing it from the microwave. I use a large glass bowl. Cover with a paper towel to prevent spattering. Cook on high for 1½ minutes or until butter is melted.
4. Add sugar and half and half; mix well. Microwave on high power for 3 minutes, stir and cook another 2 minutes. Stir well. If butter seems to separate out of the mixture, don't worry, just keep stirring till it mixes back in. Scrape down sides of bowl and return to microwave. Microwave 3 more minutes, stir again, then finish with another 2½ minutes in the microwave.
5. Remove from microwave, add marshmallow creme and stir. Add white chocolate chips and vanilla. Stir until very smooth and all ingredients are well incorporated.
6. Immediately, transfer about ½ of the hot white chocolate mixture to the bowl you prepared in step 2. (The white chocolate mixture will be very hot and will melt the dark chocolate chips). Stir well with a strong handled spatula or wooden spoon until chocolate chips are completely melted and incorporated.
7. Working quickly, with two clean medium-size ice cream scoops or 2 tablespoons, plop scoops of each mixture in a random pattern into a prepared pan. 
8. When complete, lift up pan and drop from about 1-inch above work surface. Repeat several times to remove any air bubbles. Jiggle pan to smooth surface then take a small knife, coated with a bit of butter and run the blade back and forth through the fudge to create the swirly effect. Use the blade, (like you're cutting something) not the flat part of the knife to do this. Check out the picture, see the pattern on the right? That's with the blade, on the left, I used the flat edge, not so pretty! 
9. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

NOTES

A few notes for those of you living outside the U.S.
This recipe calls for a few ingredients that may be unfamiliar to you:
Half and half - this is just an American convenience product that many people use in their coffee. It's simply a combination of half milk and half cream (the kind you use for whipping). You could also substitute evaporated milk for this if that is available.
Marshmallow creme, also known as marshmallow fluff. If this is not available you can easily make your own.

5.0 from 6 reviews

WINTER WHITE RED VELVET FUDGE - STOVETOP METHOD

 

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Winter White Red Velvet Fudge - A delicious, beautiful fudge for any season; not just winter! Try it for your next party; or for fun gifts to give relatives, neighbors and friends.

Author: Chris Scheuer

Recipe type: Dessert, Snack

INGREDIENTS

• 3 cups sugar
• ¾ cup butter
• ⅔ cup half & half*
• 1 12-ounce bag white chocolate chips
• 1 7-ounce jar marshmallow creme**
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips, about 6 ounces
• 3 tablespoons red food coloring (I use liquid)

INSTRUCTIONS

1. Spray a 9-inch square pan lightly with cooking spray, then line it with a double thickness of foil (this will make it much easier to lift out of the pan later) with ends of foil extending over sides. Spray lightly again and wipe out any excess spray with a paper towel.
2. Place semi-sweet chocolate chips and food coloring in a heat-safe bowl. Set aside.
3. Bring sugar, butter and half and half to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
4. Add white chocolate chips and marshmallow creme; stir until melted. Add vanilla; mix well.
5. Immediately, transfer about ½ of this cooked white chocolate mixture to the bowl you prepared in step 2. (The white chocolate mixture will be very hot and will melt the dark chocolate chips). Stir well with a strong handled spatula or wooden spoon until chocolate chips are completely melted and incorporated.
6. Working quickly, with two clean medium-size ice cream scoops or 2 tablespoons, plop scoops of each mixture in a random pattern into a prepared pan. 
7. When complete, lift up pan and drop from about 1-inch above work surface. Repeat several times to remove any air bubbles. Jiggle pan to smooth surface then take a small knife, coated with a bit of butter and run the blade back and forth through the fudge to create the swirly effect. Use the blade, (like you're cutting something) not the flat part of the knife to do this. Check out the picture, see the pattern on the right? That's with the blade, on the left, I used the flat edge, not so pretty! 
8. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

NOTES

A few notes for those of you living outside the U.S.
This recipe calls for a few ingredients that may be unfamiliar to you:
Half and half - this is just an American convenience product that many people use in their coffee. It's simply a combination of half milk and half cream (the kind you use for whipping). You could also substitute evaporated milk for this if that is available.
Marshmallow creme, also known as marshmallow fluff. If this is not available you can easily make your own.

Red Velvet Kiss Cookies

I want to make these cookies, maybe this Christmas I will!

RED VELVET KISS COOKIES

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These Red Velvet Kiss Cookies would be perfect for any special occasion! They're fun, delicious, festive ... and quite romantic!

Author: Adapted by Chris Scheuer from Cooks Illustrated

Recipe type: Dessert, Snacks

Serves: 3-4 dozen

INGREDIENTS

• 14 tablespoons (198g) butter
• 1 ¾ cups (219g) all purpose flour
• ¾ cup (88g) cocoa powder, (use regular, not the extra dark cocoa)
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 ¾ cups (350g) brown sugar, 350g (packed)
• 1 large egg, plus one egg yolk
• 1 tablespoon vanilla
• 1 tablespoon red liquid food coloring
• 1 cup (175g) mini semi sweet chocolate chips
• ½ cup red sanding sugar*
• 1 12-ounce (340g) bag Hershey's Hugs**, for topping (you can use either the milk chocolate stripped Hugs or the red an white peppermint striped ones which are available around the Christmas holidays)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
2. In a large bowl, melt 10 tablespoons of the butter in the microwave. Cut the remaining 4 tablespoons butter in to 6-8 pieces, add to the melted butter and stir (this helps to cool down the melted butter so it won't be too hot later when the eggs are added). Set aside.
3. In a medium bowl, whisk together the flour, cocoa, baking soda and baking powder.
4. Add the brown sugar, vanilla, red food coloring and salt to the melted butter. Stir well to combine. Add the egg and egg yolk and stir until smooth.
5. Add flour mixture and stir with a wooden (or sturdy) spoon just until combined and flour is incorporated. Add chocolate chips and mix just until incorporated.
6. Put red sanding sugar in a shallow bowl. Roll the dough into balls, about 1½ tablespoons for each cookie. Roll the balls in the sanding sugar until well coated and place on prepared baking sheets.
7. Bake the cookies, one sheet at a time, until they have puffed and have cracks running through the top, about 12-14 minutes. Be careful not to over bake the cookies or they will be dry. As soon as the cookies emerge from the oven place a Hershey's hug in the center of each cookie. Transfer the cookies to a wire rack to cool completely.

NOTES

* Sanding sugar is just the red colored sugar you see at the grocery store. It’s especially popular around Christmas time. Most larger grocery stores will carry this in the baking aisle.
** If Hershey's hugs are not available where you live, substitute some other type of fun candy in the center of the cookies.

I want to marry you choc chip cookies

I want to marry you cookies:


I saw this on pinterest and want to make them, so here it is for me to try

I WANT TO MARRY YOU COOKIES

 

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Super delicious cookies, so good, it's reported that they've been know to elicit marriage proposals...

Author: Adapted by Chris Scheuer from The Cooking Channel

Recipe type: Cookies

Serves: 2 dozen

INGREDIENTS

• 1 cup butter
• 1 ¼ cups light brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 cup uncooked rolled (or old fashioned) oats - not quick oats.
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• 1 cup white chocolate chips, extra for garnishing, if desired*
• 1 cup semi-sweet chocolate chips, extra for garnishing, if desired*
• 1 cup roughly chopped, toasted pecans, extra for garnishing, if desired*

INSTRUCTIONS

1. In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
2. Add the brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
3. Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
4. Add the flour, oats, baking soda, ½ teaspoon salt, and cinnamon and mix together.
5. Stir in the white chocolate chips, chocolate chips and pecans.
6. Roll by hand into medium-size balls or use a scoop, and place on sheet pans. If desired, tuck extra chips and pecans over tops of dough mounds for a lovely appearance.
7. Chill, on sheet pan for 30 minutes.
8. Preheat the oven to 325˚F. Remove the cookies from the refrigerator and bake for 14-18 minutes, or until golden brown. Allow to cool for several minutes on pan, then transfer to cooling rack.
9. Watch the proposals coming pouring in!!! :)

NOTES

I can't verify this but they say that these cookies are known to inspire marriage proposals. I can verify that they're crazy-good!

Stuffed Jumbo Shells

Stuffed Jumbo Shells

This is off the back of Barilla Jumbo Shells macaroni box, eating this tonight!  Yummy, I liked it (lacey didn't like the spinach in it but I wouldn't change a thing)

1 box (12 oz) Barilla Jumbo Shells
1 lb ground beef
2 Tblsp worcestershire sauce
2 Tblsp extra virgin olive oil
1 bag baby spinach, chopped ( 6 oz)
1 cup finely chopped onion
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1 egg
1/4 cup freshly grated parmigiano cheese
1 jar Barilla tomato and basil sauce
1 cup shredded mozzarella cheese

Preheat oven to 350
Cook Jumbo Shells according to pckg directions, drain, reserving 1/3 cup pasta cooking water
Cook ground beef in a large skillet over medium high heat 4 min or until no longer pink, add worcestershire sauce to it, stirring occasionally, drain grease
Add oil, spinach, onion, garlic, reserved pasta water, continue cooking  10 min, stirring occasionally.  Remove from heat
Add seasonings and blend well.  let mixture cool
Stir in egg and Parmigiano cheese
Pour 1 cup of the spaghetti sauce onto 9 x 13 baking dish
Fill Jumbo shells with meat mixture; place in dish.  Pour remaining sauce over shells; sprinkle mozzarella cheese over the top, cover with foil.
Bake for 30 min or until thoroughly heated

tip:  can use italian sausage instead of ground beef
I did not use the nutmeg, but it might be good with it!

Clean Eating Orange Chicken

Clean Eating Orange Chicken

This is from the fit housewife, I am going to try this recipe!

Ingredients 2 cloves garlic, minced zest of a naval orange 1/3 cup fresh orange juice (from about 3 naval oranges) 1/2 cup low-sodium chicken broth 3 Tbsp raw honey 2 Tbsp low-sodium soy sauce 1-1/2 Tbsp corn starch 1 Tbsp rice wine vinegar 1 tsp ground ginger 1/4 tsp red pepper flakes 1/4 cup whole wheat flour 1/4 tsp each sea salt and fresh ground pepper 2 large boneless, skinless chicken breasts cut into small cubes 2 Tbsp coconut oil Olive oil cooking spray 1 red bell pepper, seeded and cut into cubes 2 cups snow peas, trimmed 1/4 cup green onions, chopped

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Instructions

• In a medium bowl, whisk together garlic, orange zest, orange juice, chicken broth, honey, soy sauce, corn starch, vinegar, ginger, and pepper flakes. Set aside.
• To a large zipper-closure bag, add flour, salt, and pepper and shake to combine. Add chicken to bag, seal, and shake until chicken is coated with flour mixture.
• In a large skillet, melt coconut oil over medium-high heat. Add chicken and cook until golden brown and cooked through. Transfer to a plate.
• Spray skillet with olive oil cooking spray and return to medium-high. Add bell pepper and sauté for 2 minutes. Add snow peas and sauté another 3 minutes.
• Whisk orange sauce again and add to skillet. As soon as liquid starts to simmer, reduce heat to low. Simmer until thickened, stirring frequently. Return chicken to skillet and simmer until heated through. Serve over cooked rice, quinoa, or whole grain noodles (optional) and garish with green onion.

Notes

• 21 Day Fix: 1 red, 1 green, 1 orange

Skinny Boneless Ribs

Skinny Boneless Ribs

This is from the fit housewife, love her recipes, I am going to try this one!

Skinny Boneless Ribs

5

Prep Time: 4 hours, 10 minutes

Cook Time: 10 minutes

Total Time: 4 hours, 20 minutes

Yield: Makes 5 servings

Recipe slightly adapted from Looneyspoons Collections

Ingredients

• Spice Rub
• 1 Tbsp coconut palm sugar (can use brown sugar)
• 1-1/2 tsp smoked paprika
• 1 tsp chill powder
• 1/2 tsp cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp cayenne pepper
• 2 large pork tenderloins
• Sauce
• 1 Tbsp butter
• 2 Tbsp finely minced onion
• 1 tsp garlic
• 1/2 cup ketchup
• 1/3 cup hickory-flavoured barbecue sauce
• 2 Tbsp freshly squeezed lemon juice
• 2 Tbsp molasses
• 1-1/4 tsp chill powder
• 1 tsp grated lemon zest
• 1/2 tsp cumin and paprika
• 1/2 tsp dried rosemary
• 1/4 tsp fresh ground black pepper

Instructions

1. Mix all spice rub ingredients together in a small bowl and set aside.
2. Using a meat mallet, pound the pork uniformly into 3/4-inch thickness. Using a sharp knife, score the pork in 1-inch intervals so that it looks like ribs. Cut about halfway through the meat, not all the way through. Use about 1-1/2 Tbsp spice rub per slab of "ribs" and rub into both sides of meat and into the score marks. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavour.
3. To make sauce, melt butter in a small pot over medium heat. Add onions and garlic. Cook and stir until onions have softened, about 1 minute. Add all remaining sauce ingredients and mix well. Simmer, uncovered, over low heat for about 5 minutes, stirring occasionally. Remove from heat and let cool. Sauce will thicken slightly as it cools.
4. Preheat grill to high. Place pork on grill rack that has been lightly brushed with oil. Grill pork for about 10 minutes, turning occasionally and basting often with sauce. Be sure not to overcook the pork, as it will be dry. I like to cook my pork to 160 degrees. Remove pork from grill and cover in foil to let rest for 5 minutes, then cut along score marks into individual "ribs." Serve hot.

Notes

Cal: 390 Fat: 10.5g Pro: 49g Carb: 24g Fiber: 1.2g Sodium: 703mg