Make a Fudge Heart in 20 Minutes

I had some leftover milk chocolate and at the last-minute, like 10 PM last night, decided I wanted to make a fudge (for my hubby) for Valentine’s Day. So, I experimented with my Easy, Ten Minute Microwave Fudge Recipe and came up with a quick way to make a valentine heart in about 20 minutes! (including chilling it. 🙂 )

I was happy it tasted good and that it turned out looking so cute.

Not that he will care that it looks cute…but I DO!

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The easiness (and cuteness 😉 ) demanded I take some quick pics and share. (Hence, the dark, grainy photos. 😦 (sorry) and…

because you still have some time to make one, for your lovey.

It’s THAT FAST!!

Ingredients:

1/2 of a 12 oz. bag of milk chocolate morsels

1/4 Cup of a 14 oz. can of sweetened condensed milk

A dash of salt

A dash of vanilla extract

*chopped nuts optional

And… you will need a cookie cutter OR just cut it out by hand with a knife.

Directions:

Combine all the ingredients and microwave till everything is melted well.

Pour into a liberally greased, small glass bowl.

Chill in the freezer until firm. It firms up quick, I tell ya!

Use a wet knife to cut around the edge to loosen the chocolate. You may have to carefully turn, then run warm water over the bottom of the bowl to loosen the chocolate, as well.

Place on a firm cutting service and cut out the chocolate.

Then, consume the extra chocolatey scraps. 🙂

20 minute fudge heart recipe for Valentine's Day

I decided to leave the fudge in the cookie cutter ’cause AGAIN, I thought it looked cute!

And, I found a few strawberries, so I garnished…I feel so professional, ha!

You also could write a note on your plate using dry erase marker or red icing.

Here’s some ideas: Twenty Creative Way to Leave Love Notes

So Happy Valentine’s Day to everyone out there in blog land!♥♥ 

ally-morgan-carpoolin

I know some of you just don’t like this holiday. I get it. BUT, you can still show some love to a family member, someone who’s been there for you, a dear neighbor or even a stranger…just think how it will make their day!! So, LOOK around.

me-and-dad

papaw

chinese

me-and-gwen

me-and-bibi

It might even be a divine appointment; be open to it!

It's not all about you poster


Tell me what your plans are below. And come back and comment if you’ve shared some love in a unique way or had a special encounter; I’m dying to hear!

valentine-to-family

♥♥ Written In honor of my boo…whose always been there through all my health issues and MORE!

♥♥And my kids…my you’ve grown up way too fast!

EASY, Ten Minute Microwave Fudge

fudge

This is the fastest, easiest, fudge you will ever make! It’s also very adaptable if you want to change it up a bit.

AND… it only takes a few ingredients.

Ingredients:

3 (6 oz.) pkgs. semi sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

Dash of salt

1/2 – 1 c. chopped nuts

1 1/2 tsp. vanilla extract


Directions:

In a microwave safe bowl, combine chips with the sweetened condensed milk. Microwave on 100% power approximately 2 mins., take it out and stir. (Continue to place mixture back in the micro, off and on, till it’s easier to stir.)

Spread evenly into a parchment lined pan. (Approx. an 8″ or 9″ square pan. NOTE: I’ve actually used a glass dish without the paper.) Chill until firm. Turn onto cutting board; peel off the paper and cut into squares.

Once you lay out your fudge for the delight of others, and you feel it’s beginning to get a little soft, just pop it right back into the fridge to firm it up again.

Easiest recipe EVER!

My family raves about it!

*Note: Any type of nut can be used as well as marshmallows, dried fruit, etc..

You could even use cookie cutters for different holiday shapes and have the kids decorate them like they would cookies. (ie gingerbread man, Santa, bunny, chick or heart.)

Then, package them up in a tin or decorative box, and you have a great homemade gift!

Salsa in Winter: Easy Salsa Recipe

Salsa?

In the winter? Whaaaaa?

Easy salsa recipe for Mexican dinner

But who doesn’t love SALSA?

Can I get a Sí Señora? 🙂

We eat it all year long.

Mexican Salsa Snowman

I became the “salsa queen” when my daughter began asking for it just about every week.

Yep, we LOVE our salsa and Mexican food.

I grew up in California where I only preferred authentic Mexican cuisine. It became harder to find once moving to Indiana in the 70s…now, there’s a Mexican restaurant on every corner!

Mexican instruments

My daughter and I both agreed we could live solely on salsa.

However, WE are VERY particular about our SALSA!!

We like a chunkier, thicker version so it doesn’t drip everywhere.


A game changer was when I finally broke down and bought a food processor one year. So, I started experimenting, at home, making my own.

Which is SOOO much better because you know the ingredients that go into making it and it’s FRESH!

And who doesn’t like fresh?!!

My daughter gave me her 5-star approval on the final recipe, and we began making it often…too often!!

So here’s the quickest, easiest recipe everrrr. (Remember, you can always adapt where needed. ) And the best part…you just throw it all into a food processor! SO EASY!

(I can prepare it in 10 minutes flat due to that fact.

I’ve actually timed myself so I could say that, ha.)

fresh peppers


Ingredients:

1/2 of a large onion (optional)

1 small, handful of cilantro (also optional-BUT we DO LOVE cilantro!)

1-8oz. can of tomato sauce

5 Roma tomatoes sliced (or any tomatoes) You can even use a can of crushed tomatoes. Actually,  any type of canned tomatoes will do; we do this when tomatoes are not in season.

2 T white sugar (takes down the bitterness of the tomatoes)

2 garlic cloves (cause we like garlic)

3 T white vinegar (it’s a must)

1 Jalapeno seeded/ or a small amount of chopped green chilis (optional)

Salt and Pepper

*You can actually use any seasonings you’d like: salt, pepper, garlic powder, cumin, and onion powder.

Just remember, the canned items have LOTS of salt in them, so use the salt sparingly.


Directions:

Add everything together in a food processor or blender. (If your food processor won’t hold everything, at once, just add to the processor in smaller batches.)

Or, you can hand chop the items and mix them all together.

In the end, if you want some more liquid in your salsa, add more tomato sauce or a little water.


I also love putting salsa on my omelet or scrambled eggs.

And just in case you’ve never had Home Ec 😉

T=Tablespoon   t=teaspoon

**Tell me in the comments below what ingredients you love to add to your salsa.**

adios

Ham & Beans with Moist Cornbread

ham bone for ham and beans

Ham & Beans with Moist Cornbread

Never know what to do with that ham bone after Easter?

Well, wrap it in foil, put it in a freezer, Ziploc bag and store it away in the freezer till it’s chilly outside and you get a hankerin’ for some bean soup! 🙂

Preparing the Beans

I recommend soaking any DRY beans, whether they be pinto, white (or whatever) overnight to diminish the cooking time the next day.

First, wash the dry beans (careful to look for those pesky little rocks) and then make sure your beans are covered with water and place them in the fridge to soak overnight.

Adding to the Beans

The next day rinse the beans and add your salt and pepper, any other seasonings you prefer and 1 small onion. And make sure you have a big enough pot to add that bone you’ve been saving. it will add more flavor to your soup.

Later add items that won’t need to cook as long. Add some diced (cooked) ham and any other veggies you might like to add.

In the end, I like to mash a few beans to add a thicker broth to the soup.

Then make my fav cornbread recipe!…so moist & very quick!♥

(I’m not sure where I got it, perhaps off a Jiffy box; I would give credit if I knew who to give it to. 🙂 )

NOTE: I don’t use the skillet for baking, but just use a regular loaf pan. I just watch it for doneness.

Jiffy Corn Bread with Creamed Corn Recipe

2 boxes of Jiffy Corn Muffin Mix

2 eggs

2/3 cup milk

14oz can of creamed corn

2 tablespoons butter

Put a #8 – or 12″ cast iron pan in the oven at 375F for about 15 minutes

Mix together the 2 boxes of Jiffy Corn Muffin Mix with the eggs, milk, creamed corn.

Pull the cast iron pan out of the oven, drop in the butter and swirl it around, make sure it gets up on the walls of the cast iron pan.

Pour the batter into the cast iron pan, and bake for 30 minutes.

Check for doneness, the edges of the crust should be starting to brown.

Let it cool for a few minutes, run a spatula up under the pan to loosen the corn bread.

Flip onto a plate. ENJOY!!