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!