These are terrific recipes I’ve made, but don’t have pictures of yet!
Best Chocolate Fudge
****Adapted from a combination of recipes. The texture is perfect. It’s creamy and chocolaty. Can’t beat it! Makes about 2 lb.
2 1/4 C. sugar
2/3 cup evaporated milk
1/2 C. butter, cubed
1 pkg. (11 oz.) Ghirardelli Semi-Sweet Chocolate Chips
1 jar (7 oz.) marshmallow creme
1 tsp. vanilla
Line two 8×8″ (or a 13×9″) pan with aluminum foil and spray the foil with cooking spray. In a heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil and cook and stir for 4 minutes. Remove from the heat and stir in the chips, marshmallow cream, and vanilla until smooth and well blended. Divide evenly into the two pans (or all in the 13×9″ pan) and let stand a room temperature for 15 minutes. Cover with foil and refrigerate for 1-2 hours, then pull out the fudge by the aluminum foil edges. Cut into 1″ squares and serve at room temperature.
I store this at room temperature…it’s much creamier, but it can be stored in the refrigerator.
Buttery Chicken Diane
***1/2 Adapted from Simply Light Cooking; very good weeknight meal for two. Yield: 2 servings.
2 boneless, skinless chicken breasts, pounded thin
1 tbsp. all-purpose flour
2 tbsp. butter
2 tsp. olive oil
1/2 C sliced mushrooms
2 tbsp. onion
1 garlic clove, minced
1/4 C. water
1 tbsp. chopped chives
1 tbsp. chopped fresh parsley (optional)
1 tbsp. red wine
1 tbsp. butter
Salt and Pepper
Place chicken and flour in a plastic freezer bag and shake to coat chicken lightly with flour. In a non-stick skillet, heat 1 tablespoon of the butter and all of the oil until butter is melted. Add chicken and cook over medium-high heat until lightly browned, about 3 minutes on each side. Transfer chicken to a plate and set aside.
In the same skillet combine mushrooms, onion, and garlic and sauté until mushrooms are lightly browned and softened a bit, about 1 minute. Add 1/4 C. water, the chives, parsley, wine, remaining 1 tablespoon of butter and salt and pepper to taste, and cook, stirring frequently until slightly reduced about 1 minute. Return chicken to skillet, cover and cook until thoroughly heated, about 5 minutes.
****really very very good. Made these for a previous Christmas basket.
Yield: 4 dozen
1 C. butter, softened
2 pkgs. (3 oz. each) cream cheese, softened
2 C. all-purpose flour
2 cans (8 oz. each) almond paste
1 1/2 C. sugar
3 eggs, beaten
3 tbsp. orange juice
3 tbsp. heavy whipping cream
1 tbsp. all purpose flour
1/4 c. sliced almonds
In a large mixing bowl, cream butter and cream cheese until light and fluffy. Beat in flour. Shape into 48 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. For filling, in a large bowl combine the almond paste, sugar, eggs, orange juice, cream and flour. Fill prepared cups 3/4ths full. Sprinkle with almonds.
Bake at 400 degrees for 12-13 minutes or until lightly browned. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely.
Adapted to serve 2 from Cooking.com; ***1/2; very good
1 tbsp. olive oil
2 boneless, skinless chicken breasts
1 tsp. salt
½ tsp. fresh-ground black pepper
1 tbsp. butter
1 onion, chopped
1 carton pre-sliced mushrooms
1 tsp. garlic powder
1 ½ tsp. flour
6 tbsp. dry vermouth or dry white wine
2/3 C canned low-sodium chicken broth
1 C canned crushed tomatoes
½ tsp. dried thyme
2 tbsp. evaporated milk or half-and-half
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with ¼ tsp. each of the salt and pepper and add to the pan. Cooked until browned, turning, about 2-3 minutes each side. Remove chicken. Pour all but 1 tbsp. fat from the pan.
Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally until translucent, about 5 minutes. Raised the heat a bit and add the mushrooms, garlic powder and ¼ tsp. of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
Add the flour and cook, stirring, about 30 seconds. Stir in the white wine and bring back to a simmer. Stir in the broth, tomatoes, thyme and the remaining ½ tsp. salt. Add the chicken and any accumulated juices. Reduce the heat, simmer, covered, until the chicken is done, about 10 minutes. Stir in the remaining ¼ tsp. pepper and evaporated milk. ( At the end, I put about ¼ of the sauce into a cup and blended an additional tsp. of flour into that, then stirred into the sauce and brought back to a boil because I wanted it thicker.)
Tips and Stuff:
I used Dry Riesling for this, but just use whatever you have handy or use chicken broth if you’re going to be that way.
I left the onions out because the King doesn’t like them, but I think this recipe would be better with them.