2013 in review

The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog. Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 1,400 times in 2013. If it were a cable car, it would take about 23 trips to carry that many people.

Click here to see the complete report.


Peanut butter fudge

So, I love fudge. Since I was little, my dad used to make fudge. For some reason my sister and I would take a couple pieces and microwave them in a glass, then eat it with a spoon. Ridiculous, but now my girls do it too!! I’m sure this recipe will be no different.

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 cup Jif peanut butter (personal fav, choosy Moms and all)
7 oz marshmallow fluff
1 t vanilla

Combine butter, sugar and milk in large saucepan.
Bring to full rolling boil stirring constantly to avoid scorching.
Continue to boil for about 5 minutes.
Add peanut butter and mix fully.
Then add marshmallow and vanilla.
Pour out into 9×13 buttered pan. Chill to set until firm. Then cut into bite size pieces.


Almond Roca: Toffee

Almond Roca comes out of Washington state. I grew up eating it throughout the year, but more so at Christmas time. Unfortunately mine is not wrapped in gold foil bite sized pieces, but it’s pretty good.

2 cups roasted almonds (chopped) See below!
1 cup brown sugar
1 cup salted butter
5 Hershey bars (or 2 cups milk chocolate chips)

Butter 9×12 glass pan.
Sprinkle one cup of chopped almonds in pan evenly.
In large saucepan bring butter and sugar to slow boil for about 12 minutes, stirring often.
When it reaches hard crack stage 300 degrees, pour mixture into pan over almonds.
Top with Hershey bars and/or chocolate chips.
Smooth out chocolate and top with remaining almonds.
Let cool then break into bite size pieces.
To Roast Almonds Place on cookie sheet and place in 350 degree oven for about 10 minutes. This gets the oils moving and shaking and makes the almonds super delicious!!!





Iced Oatmeal Cookies

Oatmeal cookies are a hit or miss cookie. This one I guarantee you is a hit.

2 cups old fashioned oatmeal
2 cups flour
1 T baking powder
1/2 t salt
1/2 t baking soda
2 t cinnamon
1/2 t ground nutmeg
1 cup softened butter
1 cup brown sugar
1/2 sugar
2 eggs
1 t vanilla

1 cup powdered sugar
2 T milk

Place oats in food processor and pulse until ground.
Mix oats, flour, nutmeg, cinnamon, baking soda, baking powder, salt in large bowl.
Cream butter and sugars.
Add eggs one at a time then vanilla.
Add flour mixture gradually until all mixed.
Spoon mixture into small balls and place on parchment covered cookie sheet.
Bake 10-12 minutes at 350.
Cool completely.
Mix powdered sugar and milk well. Dip tops of cooked cookies into icing. Place on cooling rack to dry.
Store in airtight container.




One Skillet Lasagne

I’ve been pretty lazy lately with cooking meals and was reminded when my daughter told me she hadn’t eaten a home cooked meal in “forever”! So I made a point to plan this meal and ensure everyone would be home.
This meal is cooked in one large skillet. Easy peasy clean up! Easy peasy recipe.

1 lb ground beef, Italian sausage or ground turkey
1 small onion (yellow) minced
2 cloves garlic minced
1 15oz can stewed tomatoes
1 15 oz can tomato sauce
2 cups chicken broth
1 lb ravioli or tortellini (fresh or frozen uncooked)
1 tsp Italian seasoning
4 oz fresh mozzarella cubed
1/2 cup fresh grated Parmesan
2 T olive oil
2/3 cup heavy cream

Sauté onions and garlic in olive oil. When translucent add ground beef and cook through. Add Italian seasoning, broth and tomatoes. Add pasta. Bring to soft boil then turn down to a simmer and cover to cook for about 30 minutes.

Add cubed mozzarella cubes and cream. Spoon into bowls and top with Parmesan cheese.




Brown Sugar & Garlic Chicken in the Slow cooker

Do you ever think about two flavors that would be delicious together? Well that was the thought behind this one, brown sugar and garlic! Delish!! I paired this with brown rice but would be good with just about anything.

4-5 boneless skinless chicken breasts (fresh or frozen)
1 cup brown sugar
2/3 cup vinegar
1/2 cup Sierra Mist or 7-Up
2-3 tsp Soy sauce
3 tsp minced garlic
2 T corn starch
1 tsp black pepper

Place all ingredients except chicken in a bowl (or the slow cooker) and mix well. Add the chicken and cook on low 6-7 hours or on high 4 hours. When done, use two forks to shred the chicken. Top rice or noodles with the chicken. Can easily add stir fry vegi’s.