Fudgey Friday!

Spent all day packing for Seattle but was able to throw together some peppermint pistachio fudge.  It's so good...now if only I had room to pack it.  Not sure the fudge will make the trip.  It will be fine in the fridge until we get home...but I must find a way.

Fudge

Ingredients

• 3 cups of chocolate chips
• 2 cups of small marshmellows
• 1 can of sweetened condensed milk
• 1 teaspoon vanilla
• 1 cup pistachios
• 3 candy canes crushed

Line an 8x8 square pan with foil and smear with butter.  Add together the chocolate chips, marshmellows and sweetened condensed milk in a large microwave safe bowl.  Microwave 2-3 minutes stiring every minute until melted together.  Stir in vanilla until smooth.  Mix in pistachios.  Pour mixture into lined pan and cool.  Once cooled, pull fudge out of pan, sprinkle with crushed candy cane and cut into small squares.

A Facebook Christmas!

Christmas Vacation begins now

2 weeks away from work.  I have a great job so it's more the commute that I won't miss during my 2 weeks off.  So much to do tomorrow.  Tonight, it's ballet and hockey for the kids.  Popped in some breaded chicken from costco for them and some tilapia for Sean and myself.  Paired with rice and broccoli and it's a no fuss meal.  I cooked up some jasmine rice on the stove with a stock (for added nutrition)  you can use vegetable or chicken, and a drib of olive oil.  We tend to eat A LOT of broccoli because it's a sure bet the kids will reluctantly eat it.  They still don't love veggies.

You Scream, I Scream, we all Scream for Candy Cane Ice Cream!!!

Just cooked up the mixture.  Now it will cool for a few hours and then into the ice cream maker.

Candy Cane Gelato

Ingredients

• 2 cups milk
• 1 cup heavy cream
• 4 egg yolks
• 1/2 cup sugar
• 1 crushed up candy cane

Directions

1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon.
3. Cover, and chill for several hours or overnight.
4. Pour the mixture and the crushed up candy cane into an ice cream maker, and freeze according to the manufacturer's instructions. Eat or transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

Monday...disaster

I made this great potato soup recipe...except I forgot that it called for 2 TABLESPOONS of salt and it should really be 2 TEASPOONS.  Too salty to eat...well Owen loved it.  Bummer.  corrected recipe below.

Ingredients

• 3 slices bacon, cooked and crumbled ( left this out)
• 4 red potatoes, peeled and cut into 1/2 inch chunks (if small double this amount)
• 1/4 cup butter
• 1/2 onion, chopped
• 3 cloves garlic, coarsely chopped
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 cup sour cream
• 1/4 cup shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 teaspoons salt ( or to taste)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon crushed red pepper flakes
• 1/2 teaspoon celery salt ( ;eft this out)
• 1/2 teaspoon dried basil
• chives for garnish (optional)

Directions

1. Preheat a large slow cooker by turning it to the High setting and covering with the lid.
2. Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
3. While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
4. Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve