Chocolate--Yummy!

Since Sara has red hair, like her daddy, everyone talks about how much she looks like him. In this picture, however, she's taking after her mommy by enjoying some chocolate! :)

Speaking of chocolate, here's an easy recipe:

Chocolate Bark Candy

The trickiest part of this is working quickly while the chocolate is still warm. Please don’t panic though; it really is easier than all this writing makes it look. And, it is well worth the effort!

Ingredients:
2 cups semi-sweet chocolate chips
2 oz Baker’s White Chocolate (two 1 oz. squares)
¼ cup shelled pistachio nuts*
¼ cup dried cranberries*

Line a large baking sheet (one with a raised edge works best) with wax or parchment paper.

Before starting, here’s a note about melting chocolate. During microwaving, chocolate will begin to soften while keeping its shape. To avoid scorching, stir well after heating. The heat will build up and stirring will continue to melt the chocolate; watch for it to get creamy. Use caution and watch closely because scorched chocolate does not taste (or smell) good.

Place the chocolate chips in a microwave safe cup. Heat on high for 1½ minutes, and then stir. Heat on high for 30 seconds, and stir vigorously. Repeat heating and stirring, until chocolate is completely melted.

Stir in nuts and cranberries. Pour chocolate mixture onto the pan and spread it out to a 1/8 to ¼ inch thickness.

Next, heat the white chocolate squares on high for 45 seconds. Heat an additional 15 seconds, and then repeat until chocolate gives when touched. Once the chocolate gets soft, stir and then reheat additional 15 seconds. Repeat until chocolate is fluid. Again, use caution to avoid overheating.

Drizzle the melted white chocolate back and forth across the dark chocolate. Then drag a case (butter) knife horizontally across the chocolate to make decorative swirls.

Place pan in the refrigerator for 10-15 minutes to allow chocolate to become firm. Next, using clean hands, break the chocolate into small pieces. Store in a covered container in fridge for up to two weeks.

*This candy is SO easy to personalize. You can leave out the nuts, the cranberries, or both! If you prefer raisins, add those. You can add blanched almonds, pecans, or even Rice Crispies or Cheerios. Anyway you fix it, this is a yummy candy. And, it is so pretty that it makes a great Christmas or Valentine’s Day gift. Just put some in a decorative tin or in a clear bag tied up with a pretty bow, and you’re ready to make someone smile!

Ridiculously Simple Mac & Cheese

(8-10 servings, depending on how much you eat!)

I think the title speaks for itself.

1 16 oz box of macaroni (elbows or shells, or whatever you like)
12 slices of white American cheese
Dash of garlic powder (optional)
Salt and pepper, to taste

Cook and drain macaroni, but do not rinse (the heat will help to melt the cheese). Place hot macaroni in a large microwaveable dish, and stir in a dash of garlic powder.

Place four slices of cheese on top of the macaroni and push them down in the dish with a large spoon. Repeat. Then, lay remaining four slices on top of the macaroni.

Cover the dish and microwave on high for one minute, and then stir. Continue to cook for 30 seconds and then stir, until cheese is completely melted and coats the macaroni. Lightly salt and pepper, if desired.

Serve with my Tuna Cakes recipe, and some steamed sweet peas, for a quick meal.

Enjoy!

Tuna Cakes

(Serves 6-8)

This is a great recipe, even if you aren’t crazy about canned tuna. If you add some steamed sweet peas and macaroni and cheese as sides, this makes for a great meal in a snap.

Ingredients

3 cans all white tuna, drained
2 eggs, lightly beaten
1½ cups of seasoned croutons**
Butter

Put the croutons in a gallon-size baggie, pressing out the air as you seal it. Use a rolling pin to finely crush the croutons, and then place them in a medium bowl. Add the tuna and eggs and mix well, mashing everything with a fork to break up the tuna.

Heat a skillet (I use cast iron) on medium heat. Once warm, use a stick of butter to coat the surface. With your hands, form tuna mixture into small patties and fry for approximately 3 minutes on each side (or until golden brown).

Yum!


**I use Rothbury Farms brand of cheese garlic croutons.

Enchilada Casserole

Enchilada Casserole
(Vegetarian version*)
Serves 10-15

If you enjoy Mexican cuisine, this will become a new comfort food for you. A spicy, cheesy mixture of beans topped with a cornbread crust, this is a delicious, versatile recipe that is quick and easy to make.

Preheat oven to 425 degrees.
Spray 13 x 9 glass baking dish with cooking spray.

Combine the following ingredients and mix well. Pour into the prepared baking dish and spread evenly.
• 1 (16 oz) can black beans, drained
• 1 (16 oz) can pinto or white beans (great northern, navy, etc), drained
• 1 (4 oz) can diced green chiles, drained (optional)
• 1 (2¼ oz) can sliced black olives, drained (optional)
• ½ cup salsa
• 8 oz shredded Monterey Jack or Cheddar cheese
• 1 tablespoon cumin
• ¼ teaspoon garlic powder
• red pepper flakes or ground chipotle (optional, to taste)

Next, prepare the batter. Combine the dry and wet ingredients in separate bowls. Add the wet ingredients to the dry, mixing well.
• 1½ cups all-purpose flour
• ½ cup corn meal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• Dash of garlic powder
• 2 eggs, beaten
• 1½ cups milk
• 4 tablespoons melted butter
Pour the batter over the bean mixture, spreading evenly. Bake casserole for 25-35 minutes, or until topping is golden and cracks. Cool for 10 minutes.

Serve with sour cream and additional salsa, if desired.

*For a meat version, substitute:
• 1 lb lean ground beef, browned, for the can of pinto or white beans
• 1-2 cups chopped, cooked chicken (or one large can of chicken, drained) for the can of black beans

Eats and Sweets

Hello and welcome to a fun blog, soon to be full of recipes!