Chocolate Peanut Butter Swirl Fudge

This fudge recipe is my favorite…not only to eat but to give away as gifts for my friends and family during the holidays. It’s actually what I give to all my neighbors who stop by at Christmas.  It’s so easy to make and takes only about 20 minutes from start to finish. And it makes a beautiful gift when tied up in a package with a ribbon and bow!  If you love Reese’s peanut butter cups, you’ll love this fudge! 

Chocolate Peanut Butter Swirl Fudge

2 cups semi-sweet chocolate chips

1/2 cup peanut butter chips

1 (14 ounce) can Sweetened Condensed Milk, divided

2 tablespoons salted butter, softened

1 teaspoon unsalted butter, softened

1 ¼ teaspoon vanilla extract

Grease or spray an 8 × 8 inch baking pan.  Then cut a sheet of parchment paper, allowing some extra paper to hang over the sides of the pan to use as handles later.

In a medium saucepan, add the chocolate chips, the butter and only one cup of the sweetened condensed milk. Melt over low heat until all the chocolate has melted. Remove from heat and stir in vanilla.  Set aside.

In a small sauce pan, combine the peanut butter chips, the remaining condensed milk and 1 teaspoon unsalted butter and stir  until all the peanut butter chips have melted.  Remove from heat and stir in the ¼ teaspoon of vanilla.  Make sure you use every drop of the condensed milk so your peanut butter mixture will be thin enough.

Pour the chocolate mixture into the pan. Smooth out with a spatula until it is level. Next drop spoonful’s of the peanut butter mixture evenly across the chocolate. Then using a knife, swirl the peanut butter into the chocolate.  

Refrigerate for about 2-3 hours until set. Then remove the fudge from the pan using the paper handles you created.  Cut into squares & store in an airtight container in the fridge.

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♥ Homemade Sugar Pretzels

Yum! These are wonderful served warm right out of the oven.
Homemade Sugar Pretzels

2 cups milk

1 1/2 tablespoons (2 packets) active dry yeast

6 tablespoons brown sugar
4 tablespoons butter, melted
4 1/2 cups flour
2 teaspoons fine salt
1/3 cup baking soda
3 cups warm water
8 tablespoons butter, melted in shallow dish
Sugar

Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it's too hot it will kill the yeast. You should be able to comfortably keep your finger in it without it burning. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour 1 cup at a time and then add the fine salt. Knead for about 10 minutes with a stand mixer, or by hand.

Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size.

Preheat the oven to 450º. Divide dough into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can.

Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes, then dip in the baking soda water.
Bake for about 7-11 minutes or until browned. Dip each in the melted butter while hot then dip in sugar.

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♥ Potato Candy

I can still remember my Mom making these when I was little. We couldn't really afford a lot just after my dad died so she did the best she could.

I used to think she could do magic when she made something so incredibly good out of mashed potatoes. We loved this candy growing up. Who out there remembers this old fashioned candy with the surprise ingredients of Potatoes and Peanut Butter?   

Potato Candy

1/3 cup mashed potato (from 1 potato)
2 tablespoons half and half or milk
1 teaspoon vanilla extract
Dash salt
4-6 cups confectioner’s sugar
Peanut butter

Boil or microwave potato until it is soft. Remove and discard skin, mash (do not add anything) and cool completely. When cool, measure potato and add to a mixing bowl.

Add half and half or milk, vanilla, dash of salt, and 2 cups confectioner’s sugar. Mix well using an electric mixer on low speed. Add 2 more cups confectioner’s sugar, mixing well. It should resemble dough. Add more sugar by tablespoonfuls if dough seems too wet or sticky. (I ended up using 1 pound plus ¾ cup confectioner’s sugar in mine. Split dough into quarters, so it is easier to work with.

Dust a board with confectioner’s sugar and roll out a piece of potato-sugar dough until it is roughly square or rectangular, and about ¼-inch thick. Spread one side with peanut butter. Roll dough into logs. Repeat with the others.

Refrigerate rolls, tightly covered, for about 1 hour. Remove from refrigerator and slice roll into pinwheels. Serve immediately, or return slices to refrigerator until you are ready to serve them. Cover tightly because they can dry out.

NOTE: Use real potatoes and not instant mashed potatoes, which are too wet and won't work as well.

Cranberry Turkey Sandwich

This classic turkey sandwich is perfect for those thanksgiving leftovers. The cranberry relish brings back Thanksgiving dinner itself and each bite becomes a package of memories melting in your mouth. This is my favorite "get up in the middle of the night and raid the fridge sandwich!"  

Cranberry Turkey Sandwich

• 2 slices of your favorite bread
• 2 or more slices turkey
• mayonnaise 
• 2 tbs cranberry relish

Slightly warm the turkey in the microwave on low. Lay open the bread, and spread the bottom with mayo.  Then lay the warm turkey on the bread next. Spread the cranberry relish on the turkey, close the sandwich and enjoy.

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Pecan Pie Bars

You’ll find these on my Thanksgiving buffet every year. I go with Pumpkin Pie instead of Pecan so these fit nicely with my menu. They are really quite good. The honey, orange and lemon zest in the recipe make them a little different than most and people will tell you they are delicious as soon as they take their first bite of one.  Try them and see for yourself!

Pecan Pie Bars

1 1/4 pounds unsalted butter, room temperature

3/4 cup granulated sugar

3 extra-large eggs

3/4 teaspoon pure vanilla extract

4 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Topping:

1 pound unsalted butter

1 cup good honey

3 cups light brown sugar, packed

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

1/4 cup heavy cream

2 pounds pecans, coarsely chopped

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

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I love my Brussels Sprouts.  A holiday meal just wouldn't be complete without them.  Even though you can buy fresh sprouts all year round, they are best at their peak season from October through February. That's when you can find the best to choose from.  You want to always make sure they are bright green and the smaller the better.  The bigger the sprout, the more bitter they are, so look for the smallest you can find for a sweeter taste.

Brussels Sprouts With Country Ham and Honey

3 lbs. Brussels sprouts, washed and cleaned

2 tablespoons butter

1 tablespoon olive oil

1 1/2 cups country-ham, torn or shredded

1/2 cup finely diced sweet onion

1/2 cup honey

salt and pepper to taste 

Bring a medium pot of water to a boil over high heat.  Do not cover pot. Once water is boiling, add a half teaspoon of salt per quart of water.  Add Brussels Sprouts and cook for 5-10 minutes until knife inserted in stem or center comes out easily.  Drain and set aside.

In a large skillet set over medium heat, melt the butter and the olive oil.  Sauté the onion and garlic until just tender.  Add the Brussels sprouts and ham, stirring occasionally.  Stir in the honey and cook until the sprouts are coated. Add salt and pepper to taste if needed.

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