Best Hot Fudge Sauce Ever

This is Jody's husband (David) hi-jacking her blog.  My mother-in-law (best mother-in-law in the world), Susan, makes some seriously, quick and easy, delicious hot fudge.  I do not want to lose this recipe ever.  Here it is.

2 sticks of butter
3/4 cup cocoa powder
3 cups sugar
1 can of evaporated milk (12 ounces)
1/2 teaspoon salt (optional)

Melt the butter and cocoa powder in a saucepan, stirring gently, on medium heat.  Stir in 3 cups sugar until combined.  Then add evaporated milk and salt.  Stir until smooth and slightly thick (approx. 8-10 minutes).  You should see it start to slightly bubble.

Remove from heat and pour into a 1 quart mason jar.  Enjoy right away and refrigerate for later!  It will last a week or so in the fridge.

THANKS SUZY QUZY.

I HAVE SEEN THE LIGHT!!

Just a little personal update and a recipe oops!

A few months ago, I started to notice some flashing lights in my left eye.  I finally (don't be like me and blow it off) went to the eye doc and was given a major 'you're getting old' wake up call...I had a tear in my retina of all things!  This usally can lead to a detached retina which causes you to go blind.  I was sent immediately to Provo to have Laser surgery, which is a pretty routine surgery, but not for special ol' me!   I've had some crazy complications.  For the past 4 weeks I've been walking around looking like Jackie O wearing big sunglasses all day which says a lot, because I hate wearing sunglasses!  I haven't been able to read or handle any light, especially the computer :( were talking crazy pain. The Doc was finally able to figure out that I have severe inflammation in the back of my eye, he figured the laser seared it during the surgery, ouch!  He put me on some medication and within 24 hours I feel almost back to normal!  So, this is why I haven't been around these parts lately.  I have so many posts that I am excited to share.  But the reason for re-posting this favorite recipe is, I just noticed the sugar was missing in the syrup!  And it's been missing a long time, I originally posted this in April 2010!!  We've been living with my parents for almost a year!  CRAZY!! We are hoping our 5th offer on a short sale goes through VERY soon.  I really miss not having my own kitchen!

This is seriously the best french toast ever--crispy, thick, and not soggy!  OKAY, I'm done now!

Favorite Crispy French Toast

1/2 cup milk
6 eggs
1 tsp vanilla
1/8 tsp salt
1 loaf of Texas Toast (thick sliced bread)
I always cut the slices in half.

The stuff that makes it crunchy:

In a gallon size ziploc add 4 cups Rice Krisipies, and 2 tsp cinnamon. Seal and crush with a rolling pin, rolling over until you get fine crumbs. Place in wide bowl.

In a blender mix eggs milk, vanilla and salt. Pour into a wide bowl.

Dip a slice of bread into egg mixture, letting excess drip off. Then place in Rice Krispie mixture coating all sides well.

Grease griddle well with butter. When you turn over to cook the other side, butter again or it won't be as crispy.

Yogurt Syrup
This is very similar to Buttermilk syrup, but I don't always have it on hand. So what I'm saying is, you could use buttermilk in place of the yogurt if that's what you've got!

1 cube butter (1/2 cup)
1/2 cup plain nonfat yogurt
3 T corn syrup
1 1/4 cup sugar
1 tsp baking soda
1 tsp vanilla
3/4 tsp cinnamon-optional, but this makes it even more divine!

Bring everything except vanilla to a boil (stirring constantly) in sauce pan for 3-4  minutes.  Add vanilla. Let cool.

HOW DID I LIVE WITHOUT YOU...I REALLY DON'T KNOW!

This is one of my greatest recipe finds to date (no pun intended)!  I was cruising through one my favorite food blogs and this little number jumped out at me screaming, "take me I'm yours!"  No heating up the kitchen with the oven thank you very much!  There are so many options with this, pizza, gyros, tacos, any kind of sandwich you can think of--or just good ol' butter and honey...now...That's a WRAP!
      
Soft Wrap Bread
From King Arthur Flour 
Special thanks to melskitchencafe.com for introducing me to my new love!

3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour

1 1/4 cups (10 ounces) boiling water

1/2 cup (5/8 ounces) potato buds or flakes

1 1/4 teaspoons salt

2 tablespoons (7/8 ounce) vegetable oil

1 teaspoon instant yeast (a must)

1. Place 2 cups of the flour into a bowl.  Pour the boiling water over the flour, and stir till smooth. Cover the bowl and set aside for 30 minutes.

2.  In a separate bowl, whisk together the potato flakes or buds and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead by hand for several minutes  to form a soft dough (you want it to be somewhat sticky).  Form the dough into a ball.  Add additional flour only if necessary;  keep your hands and work surface lightly oiled.  Let the dough rise, covered, for 1 to 2 hours-whatever you've got!

3.  Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

Death by Peanut Butter and Chocolate Trifle!

 Come a little closer, don't be shy...

My sister-n-law Lora and I have a major thing for chocolate--maybe this is why we get along so well!  She sent me Incredible Chocolate Recipes cookbook from Southern Living for my bday a few years ago and wasn't kidding when she said I would die for this PB Trifle.  All her kiddos request it on their birthdays.  It's such a decadent, yummy, rich, gorgeous, heavenly dessert, I guarantee you'll be the hit at any potluck or party.  I was so glad I made it when we had some friends over, they happily took the leftovers home because if they hadn't, I'm sure it would've been the death of me!  

Peanut Butter and Chocolate Trifle

1 box fudge, brownie mix
2 cups whipping cream, divided
1 (11 ounce) package nestle toll house peanut butter and milk chocolate chips
2 teaspoons vanilla extract
1 1/2 cups peanut butter, nestle treasures chopped (I used Dove Peanut Butter)
1 (8 ounce) container frozen whipped topping, thawed
1 (11 ounce) package nestle toll house peanut butter and milk chocolate chips (optional)

1. Prepare and bake brownie mix according to package directions; cool. Cut into small 2-inch squares.

2. Cook 2/3 cup whipping cream and 1 2/3 cups morsels in a small saucepan over low heat, stirring constantly, until blended; remove from heat, and stir in vanilla. Chill 30 minutes.

3. Beat remaining 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third of whipped cream into chocolate mixture. Fold in remaining whipped cream.

4. Layer half of brownies in bottom of a 3 1/2-quart trifle dish or bowl; top with half of chocolate mixture, half of chopped peanut butter treasures, and half of whipped topping. Repeat procedure with remaining brownies, chocolate mixture, chopped peanut butter treasures, and whipped topping.

5. This step is optional (I was too lazy to do it).  Sprinkle 1 2/3 cups morsels in an even layer on a parchment or wax paper-lined baking pan. Bake at 200° for 2 minutes or until morsels are evenly melted; chill 1 hour or until firm. Break into large pieces. Garnish top of trifle with peanut butter-chocolate pieces.

Dear Abby and Pecan Pie...the best ever!

I recently read this little post and just had to share...

Dear Abby: One of my sisters-in-law has a recipe for pancakes and puts in a secret ingredient. She got the recipe from a relative who asked that the mystery never be revealed.

The relative died recently, and I’d like to know what the ingredient is because those pancakes are out of this world! Would my sister-in-law be betraying his request by sharing the secret? She says she made a promise. What do you think?

—Craving the Cakes in Florida

Dear Craving: Obviously, you have raised this subject with your sister-in-law and she refused to share the complete recipe. From that, I can only conclude that she plans to take her knowledge of the secret to her grave . I think she’s acting selfishly because good food is meant to be enjoyed by as many people as possible.

You said it sister!!  Now on with the recipe sharing...

Dear Abby's Pecan Pie
I got this recipe from my mom's friend who clipped the original from the newspaper over 30 years ago!  I love recipe history!  Wish I loved doing family history just as much!

9-inch unbaked pie crust (new favorite pie crust recipe below)

1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups pecans coarsely chopped

1. Heat oven to 350 degrees.

2. In a large bowl, combine corn syrup, sugar, butter, salt and vanilla; mix well.  Add slightly beaten eggs.   Pour into unbaked pie crust; sprinkle with chopped pecans.

3. Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) If the crust or pie appears to be getting too brown, cover with foil for the remaining baking time. Cool.

Perfectly Flaky Pie Crust
Adapted from Cook's Illustrated

*Makes one single 9 inch pie crust
 1 1/4 cup flour
1 Tb sugar
1/2 tsp salt
3 Tb chilled shortening (I used butter flavored) cut into pieces
4 Tb chilled butter-cut into pieces
4-6 Tb ice cold water

*Instructions for using a food processor (I'm still waiting for this lovely appliance to grace my life):
Pulse the flour, salt and sugar with half the shortening until it's the texture of cornmeal. Add the remaining shortening or butter and pulse until it's the size of small peas. Add water using pulse to combine until dough forms into ball. Be careful not to over pulse!

* Instructions for the old fashion way (the reason you dread making pie)!
1.Stir the flour, salt, and sugar together in a large bowl.

2.Cut the chilled butter or shortening into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands.

3. Add the chilled water one tablespoon at a time, mixing gently with a fork after each addition. You may not need to use all of the water.  Just add enough until there are no more loose crumbs.  Gently press the dough into a ball. Handle the dough as little as possible--overworking will make it tough.

Tammy stated to me that she HATES pecan pie...Oh really...

BREAKOUT!



I'm ready to breakout of this bloggin break or whatever it  has been.  I've really missed this place.  The past eight months have been a blur, but I'm ready to get my life in focus and start bloggin about the things that make me happy and content...food, family and friends!

Gazpacho isn't very MACHO!

It's hot hot hot here, and this cold soup has really hit the spot for lunch the past few days!  My Brother in law James was quite hesitant to eat this, he's never tasted cold soup before and felt it was too girly...but it says something when he went back for seconds!  Thanks Karen for sharing this awesome recipe with me, it makes me long to be sitting on your back porch eating gazpacho, having some good ol' girl time.    

GAZPACHO

4 cups v-8 juice
1/2 cup onion, minced
1/3 cup olive oil (I use 1/4 cup)
1/3 cup red wine vinegar
1/4 cup green pepper, minced
3 Tb parsley, chopped
2 cloves garlic, minced
1/4 tsp Tabasco sauce (optional)
salt and pepper to taste (I add very little because V8 doesn't hold back on the sodium)
8 tomatoes, chopped
2 cucumbers, chopped
2 avocados, cubed
Garlic croutons
Grated Parmesan cheese

Combine V8 juice, onion, olive oil, vinegar,green pepper, parsley, garlic,Tabasco sauce, salt and pepper. Refrigerate 6 hours or overnight.

Next day, add tomatoes, cucumbers, and avos, Refrigerate. Serve very cold with croutons and parmesan cheese.

printable recipe