Easy Peppermint Fudge

It's the holiday season, so it's time for some yummy festive recipes! This one is a new twist on an old fudge recipe from last year. The recipe is easy, gluten-free, has few ingredients, and will make your taste testers impressed! I made this for coworkers as a treat before break!

Makes about 30 pieces

Ingredients

1 1/4 cup chocolate chips (I used Ghirardelli milk chocolate chips)

1 can 14oz sweetened condensed milk

2 tbsp butter (a little extra to line pans)

1 large candy cane, crushed in a ziplock bag

In a pot, boil about an inch thick of water on low heat

Place a glass bowl on top. This will allow the steam to melt the fudge

Add butter, milk and chocolate

Stir and fold for about 10 minutes

Make sure the heat is on low or the fudge will burn

It will take a little while, but keep folding until all chocolate is melted

Meanwhile, line two 8x8 square pans with butter and place parchment paper in it

Pour fudge evenly and top with the crushed candy canes

Place in the fridge for 2 hours

Pull out the paper and cut pieces into whatever shape, size, or design you'd like!

Keep refrigerated until you decide to eat it. Enjoy!

Bird Seed Veggie Dip

This week I had a preK meeting and someone brought a "dip" that put ranch to shame! It's easy, yummy, and something I never would have put together myself. I decided to add garlic to the original recipe, but it tastes great without it as well. It's like an everything bagel minus the bread and plus the healthy veggies. Just check your teeth after eating to make sure no seeds are stuck in them!
Enjoy and please pray for the families in CT. I cannot imagine something so horrible happening to my kiddos and my school.  

Ingredients
1/2 cup sesame seeds
1/2 cup black sesame seeds
1 tbsp poppy seeds
1 tsp kosher sea salt (the chunky kind)
1 tsp dried garlic

veggies

Combine first three ingredients and pour into a pan
Heat a pan on medium and stir for about 5 minutes
Allow to cool
Add salt and garlic

It's that simple!

Mac and Cheese Bites

These little bites pack a punch and are a perfect way to portion control yourself! I made these for our Friendsgiving and they were gone within 30 minutes. They're easy to make, take 10 minutes to cook, and look amazing. Enjoy!  Makes 24

Ingredients
3/4 cup dry macaroni noodles, cooked and drained
2.5 cups shredded cheese
-1 cup jack cheese
-1 cup extra sharp cheddar
-1/2 cup mozzarella
1/4 cup greek yogurt + 2 tbsp
1/4 cup milk
2 tbsp butter, melted
1 egg
salt and pepper to taste
1 cup butter crackers, crumbled

Preheat oven to 350F
Spray a 12 tin, mini muffin pan with cooking spray
Combine cracker crumbs, 1/4 cup cheese mixture and 2 tbsp greek yogurt
Pack into the bottom of tins evenly
Combine cheese, butter, milk, yogurt, egg, and noodles

Place in tins over the cracker mixture

Push down gently
Bake for 10-12 minutes
Remove with a spoon and allow to cool

Short Rib Pasta

While being "hurricaned in" (note: Charlottesville over reacted just a little bit by giving us two days off) I have been cooking up a storm! I have been ordering short ribs a lot lately at one of my new favorite restaurants in Cville. I decided it was time to make them myself. I have seen short ribs served over mashed potatoes or in a stew, but I wanted to try them over pasta. (To make this recipe gluten free- serve with mashed potatoes or with gluten-free pasta). This was my first time making this dish and it was super easy! Serves 2

Ingredients

2 lb beef short ribs, bone removed (called a jersey cut, feel free to do this bone in)
3 tbsp rub spices*
*equal parts paprika, salt, pepper, sugar, basil, marjoram, thyme, and rosemary
1 cup mushrooms
1/2 cup frozen pearled onions, thawed
2 cup red wine
13/4 cup water
3/4 cup beef broth
2 tbsp extra virgin olive oil
1 tbsp sour cream
1/4 cup chopped parsley
pasta

Preheat oven to 325F
Rub both sides of beef with spices
In a dutch oven, heat on medium 1 tbsp olive oil
Braise the beef by browning on each side for about 3 minutes
remove with tongs
Pour out all but about 3 tbsp liquid
Add onions and mushrooms
Stir with a fork scraping the bottom
Add garlic and stir for one minute
Add 1/2 cup wine and allow to reduce to about 2 tbsp
Place beef back in the pot
Add broth, water, and remaining wine
Bring to a simmer
Cover and place in the oven for 2-2.5 hours
Flip beef over every 40 minutes with tongs

Meanwhile cook pasta

When beef is tender (falls off the fork), take the dutch oven out and remove the meat
Shred it and place it ontop of the pasta
Add 1 tbsp sour cream to the liquid
Stir and pour over the pasta
Sprinkle with parsley

Enjoy

Gluten Free Friday-Curry Butternut Squash Soup

Butternut squash is in abundance at the grocery store this time of year, therefore it's time for a butternut squash soup. I like to add cumin and curry to this soup to give it a little kick instead of adding cream. This recipe is healthy, easy, requires few ingredients, and gluten free! It tastes great as a side to a nice fall dinner or alone with a big hunk of bread. Serves 6

Ingredients

1.5 lb butternut squash, cut into similar sized chunks (I bought the squash precut)

2 cups organic gluten-free vegetable broth

1 small yellow onion, diced

2 tbsp extra virgin olive oil

2 tbsp cumin

1 tbsp curry powder

salt and pepper to taste

In a large pot combine 1 tbsp oil and onions over medium heat

Cover and stir occasionally until onions are soft

Add squash and remaining oil

Stir for about 2 minutes

Sprinkle with salt and pepper

Add broth and simmer for 15 minutes

Once squash is tender remove from heat

Allow to cool a little and puree with a hand blender or pour into a larger blender

Place back into the pot and simmer for 10 more minutes

Enjoy! 

Chocolate Chip Pumpkin Scones

Happy Halloween! Because it's Halloween, the recipe today is pumpkin related. This twist on the Starbucks pumpkin scone will not be tricky and truly is a treat. The maple glaze is scrumptious and smooth on top and the chocolate chips add a good texture. Enjoy with coffee, on their own for breakfast, or as a dessert with ice cream.  Makes 6

Ingredients

Scones:

1/2 cup pumpkin, from a can of pumpkin puree

2 cups whole wheat flour

7 tbsp sugar (a little under 1/2 cup)

1 tbsp baking powder

6 tbsp butter, cut into equal sized small pieces

1 tsp cinnamon

1/2 tsp ground ginger

3 tbsp half and half

1 egg

1/3 cup chocolate chips

Glaze:

1/4 cup powdered sugar

2 tbsp half and half

1 tsp cinnamon

2 tbsp maple syrup

(add more or less half and half for desired consistency)

Preheat oven to 400 F

In a mixing bowl combine dry ingredients

Add butter and mix on medium speed

Next add pumpkin, half and half, and egg

Fold in chocolate chips

On a baking sheet, place dough in 6 same sized, flattened balls

Place far apart because they will get bigger

Bake for 14-16 minutes

Meanwhile combine glaze ingredients

Place cooked scones on a cooling rack and pour glaze in the middle of each scone

The glaze will melt on the scones

Enjoy, they taste just as good on day two!

Dumplings!

Who knew homemade dumplings could be so easy! These veggie dumplings can have meat or tofu added to them or you can change up the filling. I really enjoyed the tangy/salty/crunchy taste that these little tasty guys contained! The dumpling wrappers can be found in the frozen section of most grocery stores and the ones I used are called Goyoza/Potsticker Wrappers  by Dynasty.  They are little round discs of dough and after last weeks attempt to make them myself, I realized this was the easier route. I equate it to making your own pasta vs. buying homemade pasta from a store. Makes 12

Ingredients

24 discs, thawed

1/2 cup shredded carrots

1/2 cup cooked mushrooms, diced

(I use a tbsp butter and cook them in a skillet for about 5 minutes stirring occasionally)

5 green onions, sliced light green and darker green parts

1 tbsp ginger, grated through a cheese grater on the fine side

1/2 cup napa cabbage, shredded 

1 tbsp soy sauce

1 tsp sesame oil (optional)

2 tbsp vegetable oil

1/3 cup water

Mix all ingredients (aside from discs)

Place one disc down on the counter and put about a spoonful of mixture

Wet another disc and fold over the top

Pinch the two discs together with fingers

Repeat for each dumpling

In a large pan, heat 2 tbsp of vegetable oil on medium

Place dumplings in oil carefully and let the bottoms brown (for about 5 minutes)

Pour in water and cover for 5 minutes, allowing steaming to occur

Eat with stir fry over brown rice or on their own