Fudge Fudge Fudge

Fudge, that chocolaty, melt-in-your-mouth treat that your nana puts out on the holidays. Who doesn’t love fudge? These are some of my favorite fudge recipes! Please note that not all recipes include serving sizes and some recipes include peanuts. All of these delicious recipes are from my family’s cookbook.

Crunchy Peanut Butter Fudge

Ingredients:

• ·         ²/₃  cupof nonfat dry powdered milk
• ·         ¼ cup of chunky style peanut butter
• ·         ¼ cup of raisins (chopped) – optional
• ·         2 tablespoons plus 2 teaspoons of frozen unsweetened concentrated apple juice (thawed)
• ·         ¾ cup of Rice Krispies

Directions:

In a small bowl, combine powdered milk with peanut butter, blending thoroughly. Stir in raisins and apple juice. Add cereal and stir until combined. Press mixture into an 8x3 ½ x2 ½ -inch nonstick loaf pan. Refrigerate until firm (about 2 hours). To serve, cut into 8 squares and store in refrigerator.

Serving Size: 8 servings

White Fudge

Ingredients:

• ·         1 ½ pounds of white candy wafers
• ·         1 (14 oz.) can of Sweetened condensed milk
• ·         Dash of salt
• ·         1 ½ teaspoons of vanilla extract
• ·         1 cup of chopped nuts

Directions:

Line an 8 or 9-inch square pan with waxed paper. Melt white candy wafers with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat and stir in the vanilla, along with the nuts. Spread evenly into prepared pan. Chill for 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.

Mint Chocolate Fudge

Ingredients:

• ·         2 cups (12 oz.) semi-sweet chocolate chips
• ·         1 (14 oz.) can of sweetened condensed milk (divided)
• ·         2 teaspoons of vanilla extract
• ·         1 cup (6 oz.) white candy wafers
• ·         1 tablespoon peppermint extract
• ·         Green or red food coloring (optional)

Directions:

Line an 8 or 9-inch pan with waxed paper. Melt chocolate chips with 1 cup of sweetened condensed milk in heavy sauce-pan over low heat. Remove from heat and stir in vanilla. Spread half of the mixture into prepared pan and chill for 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. Melt white candy wafers with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and food coloring, if desired. Spread on chilled chocolate layer and chill 10 minutes longer or until firm. Spread reserved chocolate mixture on top of mint layer. Chill for 2 hours or until firm. Turn fudge onto cutting board and peel off paper. Cut into squares. 

Yummy Snacks Part 2

This is a continuation of some recipes for my favorite snacks and sweets! Do not be discouraged by the names of some of the snacks, as some names are pretty creative. Please note that serving sizes are not given with all recipes and some recipes may contain peanuts. All of the recipes have been taken from my family’s cookbook.

Oreo Bon Bons

Ingredients:

• ·         1 package of Oreo Cookies
• ·         1 (8-oz.) package of Cream Cheese
• ·         1 package of White or Chocolate Almond Bark

Direction:

Place cookie in a gallon-size Ziploc bag and crush the cookies. Soften the cream cheese and put it in a large mixing bowl. Ass the crushed cookies and mix together (you may have to use your hands). Roll the mixture into 1-inch balls. Put on a cookie sheet, covered with wax paper. Freeze balls for 20 minutes. Melt the almond bark in the microwave. Roll the frozen balls into the melted almond bark and place on wax paper.

Note: To make Oreo Bon Bon Pops, stick short wooden skewers into the cookie balls before freezing.

Mashed Potato Candy

Ingredients:

• ·         ½ cup of cold mashed potatoes
• ·         ¼ teaspoon of vanilla extract
• ·         1 (1 lb.) package of confectioners’ sugar
• ·         1 cup of peanut butter

Directions:

Combine mashed potatoes and vanilla in a bowl and mix well. Beat in confectioners’ sugar a small amount at a time until mixture is the consistency of bread dough. Roll out on confectioners’ sugar coated surface. Spread with peanut butter. Roll “dough” like a jelly roll to enclose the peanut butter. Cut into slices and place on waxed paper. Chill in refrigerator until set

Serving Size: 24 servings

Potato Chip Cookies

Ingredients:

• ·         1 cup of softened butter
• ·         ½ cup of sugar
• ·         1 teaspoon of vanilla extract
• ·         ½ cup of crushed potato chips
• ·         ½ cup of chopped walnuts
• ·         2 cups of flour

Directions:

Cream butter, sugar, and vanilla in mixer bowl until light and fluffy. Add potato chips, walnuts and flour. Mix well. Shape mixture into 1-inch balls. Arrange on cookie sheet. Press flat with a glass dipped in sugar. Bake at 350^o for 13 to 14 minutes or until golden brown.

Serving Size: 24 servings

Yummy Snacks Part 1

                I am a sucker for sweets and snacks! So, I have put together the recipes for some of my favorites so that you can try them too! Do not be discouraged by the names of some of the snacks, as some names are pretty creative. Please note that serving sizes are not given with all recipes and some recipes may contain peanuts. All of the recipes have been taken from my family’s cookbook.

Garbage Mix

Ingredients:

• ·         1 box of Chex cereal
• ·         2 bags of Bugles
• ·         1 small box of Ritz Cracker Cheese Sandwiches
• ·         1 bag of pretzels
• ·         2 cans of salted peanuts
• ·         2 cans of shoestring potatoes
• ·         1 large bag of Goldfish Crackers
• ·         1 bag of Cheetos
• ·         1 package of Oyster crackers
• ·         1 bottle of Orville Redenbacher butter oil
• ·         2 packages of Hidden Valley Ranch Dressing mix
• ·         1 teaspoon of garlic powder

Directions:

Mix all dry ingredients together in a garbage bag. Sprinkle on oil. Toss bag. Put in large container and toss on occasion.

Peanut Brittle

Ingredients:

• ·         2 cups of sugar
• ·         1 tablespoon of butter
• ·         1 cup of Karo syrup
• ·         1 ½ cup of Spanish peanuts (raw)
• ·         ½ cup of water
• ·         2 teaspoons of baking soda
• ·         1 teaspoon of vanilla

Directions:

Cook sugar, syrup and water in a sauce pan until they reach a ball-like stage. Add peanuts and butter. Cook to hard crack. Remove from heat, and add the baking soda and vanilla. Pour on greased cookie sheet. Allow to cool and break into pieces. 

Fun Dips Part 5

This is a continuation of the Fun Dips! Here are some super tasty dips for you to try! Please don’t be discouraged by the names of these dips as some of them are pretty strange. All of these recipes are from my family cookbook. Note: Serving sizes are not given with every recipe. 

Sweet Berry Bruschetta

Ingredients:

• ·         10 slices of French bread
• ·         5 teaspoons of sugar (divided)
• ·         6 oz. of fat-free cream cheese
• ·         ½ teaspoon of almond extract
• ·         ¾ cups of fresh blueberries
• ·         ¾ cups of fresh raspberries
• ·         ¼ cups of slivered toasted almonds
• ·         2 teaspoons of confectioner’s sugar

Directions:

Cut bread into ½ inch slices. Place bread on an ungreased baking sheet. Lightly coat with cooking spray. Sprinkle with two tablespoons of sugar. Broil 3-4 inches from the heat for 1-2 minutes or until lightly browned. In a small bowl, combine the cream cheese, almond extract and remaining sugar. Spread over the toasted bread. Top with berries and almonds. Dust with confectioner’s sugar.

Texas Caviar

Ingredients:

• ·         1 can of Shoepeg corn (drained)
• ·         1 can of Blackeyed peas (drained)
• ·         1 can of pinto beans (drained)
• ·         ½  Green pepper (diced)
• ·         ½ Red pepper (diced)
• ·         ½ cup of Celery (diced)
• ·         1 small onion (diced)
• ·         1 ½ cup of plum tomatoes (diced and take out seeds)
• ·         2 tablespoons of cider vinegar
• ·         2 tablespoons of sugar

Directions:

Mix the ingredients together, with the exception of the Cider vinegar and sugar. Use a saucepan to heat the two tablespoons of cider vinegar and two tablespoons of sugar. Then pour over the bean and veggie mixture. Add salt and pepper to taste. Serve with Fritos Corn Chips for best taste, but any chip will work.  

Fun Dips Part 4

This is a continuation of the Fun Dips! Here are some super tasty dips for you to try! Please don’t be discouraged by the names of these dips as some of them are pretty strange. All of these recipes are from my family cookbook. Note: Serving sizes are not given with every recipe.

Fruit Dip

Ingredients:

• ·         1 (8-oz.) pkg. of softened cream cheese
• ·         ¼ cup of powdered sugar
• ·         1 teaspoon of vanilla
• ·         ¾ cup of brown sugar
• ·         3 tablespoons of milk

Directions:

Mix all ingredients together. Serve chilled. Use as a dip for fruit, or mix with fruit for a fruit salad.

Pico De Gallo

Ingredients:

• ·         1 small bunch of Cilantro
• ·         ½ of a large red onion
• ·         1 ½ cups of diced tomatoes (recommended cherry or Roma)
• ·         1 can of corn (canned or fresh is fine)
• ·         1 can of black beans (drained)
• ·         2 avocados
• ·         1 to 2 tablespoons of lime juice
• ·         1 to 2 teaspoons of Jalapeno (slices or juice)

Directions:

All of these measurements are approximate. Add more or less based on your preference. Place all prepared ingredients into a medium sized bowl and mix. Chop ½ of a large red onion or a whole small onion. Dice approximately 3 Roma tomatoes or a small package of cherry tomatoes. Drain one can of corn (recommend the yellow and white or sweet variety). Drain and rinse one can of black beans. Chop two avocados. Finely chop cilantro to fill ¼ - ¹/₃ cup (a handful out of the bunch). Use leaves and upper stem only, do not use the stem below the lower leaves. Add the lime juice and jalapeno juice to taste. Keep chilled until served to keep the avocados firm.

Fun Dips Part 3

 This is a continuation of the Fun Dips! Here are some super tasty dips for you to try! Please don’t be discouraged by the names of these dips as some of them are pretty strange. All of these recipes are from my family cookbook. Note: Serving sizes are not given with every recipe.

Corny Chip Dip

Ingredients:

• ·         2 (10-oz.) Cans of Green Giant Mexicorn
• ·         1 cup of mayo (light is fine)
• ·         1 cup of sour cream (light is fine)
• ·         2 cans of chopped green chilies
• ·         ½ cup of chopped jalapeños (optional)
• ·         2 cups of shredded Mexican cheese
• ·         1 bag of Fritos Scoops Corn Chips

Directions:

Mix all ingredients, with the exception of the corn chips, in a medium bowl. Cover and chill for at least two hours and serve with chips.

Cottage Cheese Dip

Ingredients:

• ·         1 container of Cottage cheese
• ·         1 container of Whipped cream cheese
• ·         1 pkg. of Hidden Valley Ranch Buttermilk Ranch Dressing mix
• ·         1 box of Ritz Crackers

Directions:

Combine cream cheese, ranch packet and cottage cheese in a large bowl. Chill and serve with Ritz crackers.

Dill Pickle Dip

Ingredients:

• ·         1 (8-oz.) Softened cream cheese
• ·         ½ cup sour cream
• ·         1 pkg. Buddig Beef (diced)
• ·         2 tablespoons of dill pickle juice
• ·         1 jar of dill pickles (diced)

Directions:

Blend the cream cheese and sour cream together. Then add the dill pickles, Buddig Beef, and dill pickle juice. Chill and serve with crackers.

Note: This is a dip version of the dry beef and cream cheese wrapped around dill pickles. 

Fun Dips Part 2

   This is a continuation of the Fun Dips! Here are some super tasty dips for you to try! Please don’t be discouraged by the names of these dips as some of them are pretty strange. All of these recipes are from my family cookbook. Note: Serving sizes are not given with every recipe.

Bruschetta

Ingredients:

• ·         15-20 plum tomatoes (diced)
• ·         ½ cup of fresh basil (chopped)
• ·         3 cloves of fresh garlic (chopped)
• ·         1 ½ tsp. of red wine vinegar
• ·         Fresh ground pepper (to taste)
• ·         1 loaf or French bread
• ·         ½ to 1 cup of olive oil

Directions:

Combine all ingredients, with the exception of the bread and olive oil. Slice the bread. Brush both sides of bread with olive oil. Brown both sides in the oven at 500 degrees for 5 to 8 minutes. Top with bruschetta (the mixture you made) and serve immediately.

Note: Fresh mozzarella cheese is wonderful with this as well.

Buffalo Chicken Dip

(Beware: this is spicy)

Ingredients:

• ·         2 (8-oz.) Cream Cheese
• ·         2 cups of Blue cheese dressing
• ·         1 cup of chopped celery
• ·         1 (12-oz.) bottle of Franks Wing Sauce
• ·         2 cans of Tyson White Meat Chicken Breast
• ·         1 bag of shredded Jack Cheese
• ·         1 bag of tortilla chips

Directions:

Heat cream cheese, blue cheese dressing, and chopped celery in a saucepan. Mix in the wing sauce and chicken. Pour the mixture into an oven safe dish (Pyrex dish 9x13), sprinkle cheese and bake until hot. Serve with tortilla chips.

Ced-Rel Dip

Ingredients:

• ·         1 (8-oz.) pkg. Cream Cheese
• ·         2 tablespoons of mayo
• ·         1 tablespoon of Worcestershire sauce
• ·         1 dash of garlic powder
• ·         2 tablespoons of finely chopped onions
• ·         1 container of cottage cheese

Directions:

Mix all ingredients together and refrigerate for several hours. Serve cold with crackers.

Fun Dips Part 1

I absolutely love dips! Chip dips, veggie dips, sweet dips, you name it and I will eat it! Here are some super tasty dips for you to try! Please don’t be discouraged by the names of these dips as some of them are pretty strange. All of these recipes are from my family cookbook. Note: Serving sizes are not given with every recipe.

Dump Dip

Ingredients:

• ·         1 (16-oz.) Sour Cream
• ·         1 (16-oz) jar Salsa
• ·         1 pkg. Taco Seasoning
• ·         1 (16-oz.) bag Large Shredded Cheese

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Directions:

Mix ingredients together in a large mixing bowl. Serve chilled with Fritos or Doritos Scoops.

Note: To adjust consistency, add either more cheese or more salsa. To make dip spicier add Chili Powder and Cilantro if desired.

Artichioke Dip

Ingredients:

• ·         1 can artichiokes
• ·         2 T. onion
• ·         6 slices bacon- diced
• ·         ½ cup frozen chopped spinach- thawed and liquid squeezed dry
• ·         1 tomato- diced
• ·         ½ cup mayo
• ·         ½ cup parmesan cheese (shredded not finely grated)

Directions:

Mix artichokes, onion, bacon, spinach, tomato, and mayo together and place in an appropriate sized oven-safe bowl. Sprinkle cheese on top. Bake at 350^o for 15 minutes or until lightly brown.  Serve with small pieces of bread, tortilla chips, or crackers.

Note: More cheese can be added on top after baking.

BLT Dip

Ingredients:

• ·         1 pkg. precooked bacon (cooked and crumbled)
• ·         1 cup of mayo
• ·         1 cup of sour cream
• ·         ½ cup of chipped green onion
• ·         1 large tomato (chopped)
• ·         2 cups of shredded lattuce
• ·         Crackers or toast

Directions:

Mix bacon, tomato, onion and lettuce. Combine mayo and sour cream. Mix all together. Chill for at least 1 hour. Serve on toast or crackers.

Summer Drinks Part 2

   This is a continuation of the fun summer drinks! I hope you can enjoy them with family and friends! Please note that serving sizes are not given with all of the recipes. All of the recipes found on this blog are from my family's recipe book.

Tropical Tea

Ingredients:

• ·         ½ cup sugar
• ·         1/3 cup instant tea
• ·         1 cup instant orange drink mix
• ·         1 6-ounce can frozen pineapple juice concentrate
• ·         8 cups water

Directions:

Combine sugar, instant tea and orange drink mix in pitcher; mix well. Add pineapple juice concentrate and water; mix well. Chill until serving time. Best if served over ice.

Serving Size: 8 servings

Gramma’s Lemonade

Ingredients:

• ·         1 cup of lemon juice
• ·         1 cup of sugar (or sugar substitute of your choice)
• ·         Water and ice to make 2 quarts

Directions:

Mix lemon juice and sugar (or sweetener) in a 2 quart pitcher. Add water and ice to make a total of 2 quarts. Mix well and enjoy.

Note: This recipe can be doubled or halved. Sugar or sweetener can be adjusted to your taste. Also if you want to make it extra special you can add lemon slices and/or fresh strawberries.

Summer Drinks Part 1

Summer time is coming around the corner. These next blogs will have some different recipes to try on a rainy day, use at a party, or just to use to eat! Here are some fun drinks to make this summer! All of these recipes are from my family cookbook. Note: Serving sizes are not given with every recipe.

Orange Julius

Ingredients:

• ·         6 oz. frozen orange juice
• ·         1 cup water
• ·         1 cup milk
• ·         ½ cup sugar
• ·         ½ tsp. vanilla
• ·         1 tray of ice cubes

Directions:

Put all ingredients in a blender, adding a few cubes at a time. Blend until desired consistency.

Nana Punch

Ingredients:

• ·         2 packages of Strawberry Kool-Aid
• ·         1 cup of sugar
• ·         2 quarts of water
• ·         1 can of frozen orange juice
• ·         1 quart of Ginger-Ale( or Sprite)
• ·         2 cups of pine apple juice

Directions:

Mix all ingredients, with the exception of the soda, in a bowl or the serving container of your choice. Add the soda right before serving.

Strawberry Swirl

Ingredients:

• ·         1 cup fresh strawberries
• ·         1 cup skim milk
• ·         1 cup strawberry yogurt
• ·         1 cup vanilla ice milk
• ·         ¼ cup of sugar

Directions:

Combine strawberries, milk, yogurt, ice milk and sugar in blender container. Blend until desired consistency. Pour into glasses. Serve immediately.

Serving  Size: 6 servings

Happiness is.

Happiness. One word. Happiness.

What is Happiness?

Happiness is an amazing sunrise; the perfect dress; a chocolate kiss; wearing a crown; blowing a bubble; writing in cursive letters; coloring for hours and losing track of time; an awesome burger; being a princess forever and always; the perfectly tied bow; smiling because you can; singing your favorite song to your showerhead; drinking a milkshake with someone special; dancing in the rain; reading on a rainy day; watching Harry Potter; gawking at a hotty; drawing a flower; writing a letter; sharing Razzles with your best friend; reliving your childhood; reminiscing; waking up to birds chirping; going to bed under the stars; getting lost in a huge place and not caring; laughing at something only you find funny; finding someone to share that laugh with; making a life; choosing your destiny; being alive; breathing deep; a kiss upon the eyes; a warm embrace; a smile that makes you tingle; a slice of Canadian-bacon/pineapple pizza; the crunch of leaves in the fall; the crisp smell of August; your favorite pair of jeans; doing something even though people say you can’t…and succeeding; making dreams; achieving your dreams; the soundtrack to your favorite movie; watching You’ve Got Mail for the n^th time; your dad telling you he is proud of you; the smell of your mom; your papa’s soothing voice; your nana’s potato salad; crying tears of joy; staying best friends forever; growing old together; living life to its fullest; having time for yourself; sitting on the docks; shining like the sun; singing in front of millions; touching someone’s life; growing up; never losing your youth; a brownie that warms you up; an ice cream cone with the little krunchies that chills you down; catching fireflies in the summer; walking barefoot in the sand; catching a snowflake on your tongue; rocking your sunglasses on a sunny day; an amazing sunset.

This I Believe

               The other day I was having a conversation with my grandmother about my decision to major Performing Arts and U.S. History in college. She responded to my statement with a puzzled look and asked, “Why? Why would you do that?” My grandmother and I have always been close and this was not the response that I expected. I simply responded that those two things encompass what I love. I love acting. I love singing. I love learning. I love history. I love stories. It’s what I love. So, why was it so hard for her to understand that? Why is it that I can’t do what I love? If you go looking for the answer to this question, you won’t find it. This got me thinking about what it is that I believe; always do what you love. If you can wake up every day with a smile on your face, you’ve done what you love.

                I guess I haven’t always thought in this way, though.  I used to think that what made my parents happy was what would make me happy. For so long I lived life by pleasing others. I told my parents that I wanted to be a doctor, because that is what they wanted. I strived for good grades in school, not because I wanted them, but because my parents did. I morphed into this perfect child, not because it was the person I actually was, but it was the person my parents wanted me to be. Then, I found theatre.  Theatre is this wonderful place where exuding your freedom of speech is at its highest. In theatre you encompass a completely different being and lose yourself in an author’s words. The amount of lives to recreate and characteristics to express and stories to tell are never-ending. It allows you to be whoever you want to be. This is what I love. This is what I plan to do until the day I die.

               Do what you love. That is my philosophy. Make your own standards and do what you love to make yourself happy. When you live your life to please others, you are not living your life the way it is meant to be. Ultimately, you are the one who makes your decision. In this beautiful country we have been given the opportunity to choose. We are the ones to dictate what we do. We are the ones who decide our future, not anyone else. We are the ones who do what we love.

X-Men

                This past weekend was a four day weekend, a.k.a. time for Bailey to do whatever the heck she wants without worrying about school. So, naturally, I had a movie marathon. I love Harry Potter (the books and the movies), I love Disney movies, but I always have those kinds of marathons. As I was sitting in my first few minutes of free time on Thursday, I thought to myself, what is it that I want to watch? Then it hit me like a ton of bricks, BOOM! X-MEN! I saw the newest movie, X-Men: First Class, this summer and I had seen the end of the third movie, X-Men: Last Stand, but not all five of the movies. Sure enough, I went out and rented all five of the movies and started my marathon.

                I wanted to watch the movies in the order in which they take place. So, I started with my personal favorite, X-Men: First Class. This is the newest of the movie and was very good. It goes in detail how some of the main characters come together and explains why some of the relationships within the movies are the way that they are. Like the first movie I watched, X-Men Origins: Wolverine told the story of how Wolverine became Wolverine. I was very impressed with both of these movies and liked that they shared a similar feel of filling in the blanks. Although they were both great, already there were inconsistencies. In X-Men: First Class, Charles Xavier ends the movie in a wheel chair while he is still young and in X-Men Origins: Wolverine, he is up and walking around, old, and bald, at the end of the movie, which has taken place after the first movie. It would have been fine if he would have been in his wheel chair in the Wolverine movie, or if he wouldn’t have been in one at the end of X-Men: First Class. I truly dislike inconsistencies, especially when the movies are made after each other, making it easy to follow the storylines. After I was done, it was time for the start of the three original movies. The three movies were really good all had easy to follow storylines. Once again, there were inconsistencies. The major inconsistency that I noticed in the movies was how Wolverine came to be who he was. The original movies made it seem like he was just a random guy picked up and experimented on, but the X-men Origins: Wolverine showed otherwise. All in all I found these movies to be great and if you can, you should try to watch all five in their entirety.