Microwave Fudge

I know I put this recipe on before, but I have changed it a little since then.

Microwave Fudge

4 cups Powdered Sugar
1/4 to 1/2 cup cocoa powder
1 cube of butter cut in pieces (not margarine)
1/4 cup milk

1 tsp vanilla
1/2 to 1 cup peanut butter
nuts (optional)
peppermint pieces (optional)

Mix only the first 4 ingredients in a microwave safe bowl. DO NOT STIR. Microwave on HIGH for 2 minutes. Remove from microwave and mix until smooth. Using an electric mixer is the best way to do this without leaving lumps of sugar.

Add vanilla, peanut butter and nuts (if using them) and mix until well blended. The mixture should be thick and able to hold it's shape. If it is not pulling cleanly away from the sides of the bowl, add a little more powdered sugar and mix until it is thick enough.

Pour into a buttered dish. Put into the fridge to set and cool. Make sure to lick the beaters and the bowl; you won't want to waste any of this. Cut into pieces and enjoy.


Make this once or twice before you give it as a gift or anything, just to make sure you get the right consistancy. It will be a hardship, I know!

Too hot to cook--But I want cookies

Okay, I have a craving for cookies, which seems to happen too often. But I live in the HOT DESERT and its 3:00 pm. I don't want to turn on the HOT OVEN! That would just be helping the outdoor heat come inside!

Need another option.

Cookie dough! Without the eggs!

Cream together:
1/2 cup butter -- softened
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup milk
1 teaspoon vanilla

Add and mix together:
1 1/4 cups flour
1/2 teaspoon baking soda (optional)
1/2 teaspoon salt

Last addition:
1 cup semisweet chocolate chips

Lay out a piece of plastic wrap (about 15-18 inches). Put the dough on to one end of the plastic wrap, beginning about 4-5 inches from one end, and gently form a rectangle. You can make cuts so the dough will break apart or not, your choice.

Bring the long end of the plastic wrap up to cover the dough. Tuck the sides down to close and then fold them over the top. Now bring the 4-5 inch end over to completely cover the dough.

Put wrapped dough into the freezer for a while (as long as your sweet tooth will allow). After the dough has set (it will not completely freeze) open the end and break off your cookie serving.

# of serving this makes depends on the SIZE of the servings.

Mine should be about ready. Gotta go.

This is also great to add to homemade ice cream (after freezing is completed) to make your own "Cookie Dough Ice Cream".

My birthday

Happy birthday to ME (insert song here)

The party.
The party again.

Let's talk.

Yes, I love them!

Family Christmas Party

I thought I'd put up a few pictures from my family's Christmas Party.



Singing the traditional song to end the evening. " 'Twas the Night Before Christmas."



I could only get part of the crowd at once. If you multipy the people in this by five, you will get a number that almost equals how many people we had there.

Daughter playing her flute for the program.

Everyone milling around as we are eating.

Singing an original song to the newest law enforcement official.

One family playing the "bell" pipes. It sounded really good.

Our 2 visitors from Albania sang a christmas song in their own language. They gave an international flavor to the evening.

Microwave Fudge

I first was introduced to fudge made in the microwave almost 25 years ago. Now it is the only kind I will make! I think I will share it with you.

Recipe (follow it EXACTLY)

1 box Powdered sugar OR 3 ¾ cup
½ cup cocoa
¼ cup milk (I like the canned evaporated milk for this)
½ cup butter, in small pats
1 Tablespoon Vanilla
½ cup chopped nuts (optional)

Combine the first 4 ingredients in a microwave safe bowl. Microwave on HIGH for 2 minutes. Take out of microwave and mix until smooth. Add vanilla and nuts.
Spread into a buttered dish (about an 8 inch dish). Cool then cut and serve.
NOTE: you may get small balls of sugar in your fudge if you don’t sift it first or use a mixer after cooking. I don’t think it’s a problem, but you might.

Sometimes I add Peanut Butter and maybe some Cinnamon after cooking. Wonderful!!



This is the simplest recipe!! It makes up in a couple of minutes and you are licking the bowl in less than 15 minutes. If you are a chocoholic, you must try this recipe!

Cinnamon Rolls Please

Don’t’ these look yummy? I was so proud of myself for how these came out.

I found the secret to great cinnamon rolls. DON’T OVER BAKE THEM!! I had been baking them until they were brown, like bread. The secret is to bake them only until they are STARTING to brown. This way they stay really moist inside.

INGREDIENTS:
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups white flour

2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4. Bake at 350 degrees F (175 degrees C) for 30 minutes

Instead of making loaves, I rolled out the dough (about 16x20).
I spread soft butter over the dough.
I put powdered sugar over the dough.
I put brown sugar over the dough.
I sprinkled cinnamon over the dough.
I sprinkled on raisins (that had been soaking in water) over the dough.
Then I rolled it up and cut it into about 1-1 1/2 inch sections and put these into a greased pan.
I let it rise for the second time this way and then baked it.

The glaze was put on when the rolls were still warm, so it melted down into them. MMM!!! I used ½ container of premade Cream Cheese frosting.

The first batch I made was eaten in less than 24 hours. So I washed the pan and made another batch the very next day! We inhaled these, too!

You realize there are only 3 of us living here. WE ATE THEM ALL!!!!!!!

One of my comfort foods

Tonight, TK is really ready to have me take over the kitchen again! Even if I'm not. So I am making something that EASY and tastes good on a rainy day like this when you feel like death-warmed-over!
____________________________________
CHICKEN & RICE SOUP

Combine the following ingredients. Amounts will depend on your taste and your fridge.

Water (or chicken broth)
Chicken Boullion
Chicken or Turkey, cooked (frozen, leftovers, canned, anything)
Rice
Parsley
Salt
Pepper
Optional: onion, celery, peas, carrots, any of the usual stuff for soup.

Boil or simmer all together until the rice is over-cooked and the ends have broken so that each little grain looks more like a star than a grain.

NOTES: This is best when slowly cooked all day and starting with uncooked chicken to make the broth. The amount of rice to water added is going to depend on your own taste. I like lots of rice with just a little broth. This also makes a little meat go a long way!
_____________________________________

Mine is ready. Gotta go drink a little bit of heaven!!!