Fudge

This is a simple and easy Fudge made in a Microwave.

Here's what you'll need:
A 9" X 13" Casserole Dish lined with Parchment Paper with a 2" overhang on all 4 sides.
Cut 1 piece for the 9 inches + 4" for the overhang and a second one for the 13 inches + 4" for the overhang.


NOTE: I'm always Adapting and trying to Edit recipes. Here's what I've learned about this one.
I purchased enough ingredients to make two Batches of this Fudge. This first Batch was perfect.
I waited too long before I made the second Batch and here's what I learned:
Always start out with a new can of Sweetened Condensed Milk. The second Can I had, turned to Dulce de Leche ( it had caramelized). I thought it would just create a creamy Carmel flavor, but it didn't. Also, start out with a fresh bag of Miniature Marshmallows. Mine had become a big "clump." I attempted to cut them into chunks but that didn't work. So the recipe was so soft that I couldn't even cut it into bars. I had to throw it away. Lesson learned!

NOTE:
You can add  1 C Chopped Pecans or Chopped Walnuts to the Batter just before pouring it into the Pan.


3 C Milk Chocolate Chips
1 - 14oz. Can of Sweetened Condensed Milk
1 tsp Vanilla
1/2 C Mini Marshmallows

In a Microwave Safe Bowl:
Chocolate Chips
Sweetened Condensed Milk
Stir to Combine well.
Microwave for 1 - 3 minutes, stirring every 30 seconds.
Watch it carefully so it doesn't over cook.

Remove and Stir well until Creamy Smooth.

Add:
Vanilla
Marshmallows.
Stir to combine well.

Spoon into the Casserole dish.
Smooth out evenly.
Refrigerate until completely cooled, at least 3 hours or overnight.

Remove the Fudge by lifting it out with the Parchment Paper.
Cut into Small Pieces.

Enjoy!
Peace in the Kitchen!

Sautéed Cabbage

My mother always fried cabbage. It seemed to be a food staple at our house when I was a kid. It was probably inexpensive and it could be served in  many ways and accompany a variety of Entrées.

This is just one of many recipes I have using Cabbage.

Sautéed Cabbage

Here's what you'll need:
A large skillet

1 - small (2 1/2 lb.) Head of Green or Red Cabbage.
1 TBS of Olive Oil
1 TBS of Butter
1  tsp Salt
1/2 tsp Pepper
1/2 tsp Apple Cider Vinegar + additional to taste.
1 TBS Chopped Fresh Thyme

Prepare the Cabbage:
Cut it in half through the Core.
Lay each piece on it's side and slice it into fine ribbons. Discard the Core.

Skillet on Medium High Heat until Hot.
Add:
Oil
Butter
Heat until melted.

Add:
Cabbage
Salt
Pepper
Sautée, stirring until it begins to brown.

Remove from Heat.
Add:
Vinegar
Taste to see if you want additional Vinegar and Salt.
Sprinkle with Thyme.

Serve warm.

Enjoy!
Peace in the Kitchen!

Tex-Mex Breakfast

I wasn't sure what to call this.  It's a great Breakfast Recipe and you can customize it to individual tastes with a variety of fillings. It can be eaten folded over or rolled and eaten like a Burrito.

I just noticed that there was a glitch in the system and all of the photographs of this recipe were missing. I have already deleted them from my Photos. The next time I make this I'll post new photos.

Here's what you'll need:
A Non Stick Skillet  (the secret to helping the non stick is a bit of Butter added to the Vegetable Oil)


Ingredients:

1 Tortilla per person.
2 Eggs per person, whisked.
Vegetable Oil  (Medium Heat until hot)
Butter (Add to heated Oil)

Filling Options:

Cheese
Green Onion, diced
Bacon Bits. I use a Vegetarian version.
Diced Ham
Bacon, crumbled.
Green Onion, diced.
Green Bell Pepper, diced.
Onion, diced.

Garnish:

Sour Cream
Salsa

Directions:

Pour Whisked Eggs into the Heated Skillet.
Heat until completely cooked.

Top it with the Tortilla.
Use a wide Spatula and flip it over.

Top with your favorite fillings.
Fold over like an Omelette or Roll like a Burrito.

Garnish with a Dollop of Sour Cream and Salsa.

Enjoy!
Peace in the Kitchen!