Thursday, September 13, 2012

2 Ingredient Fudge

This is an embarrassingly easy recipe. I wanted to make some pink fudge for the baby shower that I helped out with last month, and when I did a Google search for pink fudge, I kept seeing this recipe. After trying and failing at a white chocolate cherry fudge, I made this. I don't necessarily love the fake strawberry flavor of the frosting, but you can make it so many different ways. I also made some with vanilla frosting and added a little food coloring and peppermint extract, and that one was really good! I will make this again, which is why I decided to add it to my blog. I even found a chart with lots of different combinations here. Next time I'm going to try chocolate. :)

2 Ingredient Fudge
1 (16 oz) can of strawberry frosting (or any flavor)
1 12 oz bag of white chocolate chips (or any flavor)

1. Prepare a 9x9 pan by spray lightly with cooking spray or line pan with foil.
2. Over a double boiler, or in the microwave, melt your white chocolate chips.
3. When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
4. Spread in your prepared pan and place in fridge to set for 30 minutes.

Cut into squares to serve. Store in refrigerator in an airtight container for up to a week.

Cheesy Ranch Tater Tots

I make a lot of frozen tater tots. We like to eat them with sloppy joes, BLTs, and burgers. I saw a yummy looking recipe on Pinterest for cheesy fries, where you make your own fries and add lots of delicious fattening toppings, so I tried it with my frozen tater tots. I usually half this when I use it as a side for my family.

Cheesy Ranch Tater Tots
adapted from
1 bag frozen tater tots (or french fries)
Sour Cream Ranch Sauce
1 cup sour cream
1/2 cup ranch dressing
1/4 cup milk
1 cup (or as much as you like) Shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup real bacon bits
1/4 cup green onions
Salt and pepper to taste

1. Cook frozen tater tots according to package directions.
2. Spread 3/4 of the sour cream ranch sauce onto an oven safe serving platter. (I used a cookie sheet)
3. Arrange tots on top of the sauce.
4. Drizzle remaining sauce on the top, and sprinkle on the toppings.
5. Place under broiler for a few seconds to melt the cheese.
Serve immediately

Wednesday, September 12, 2012

Spinach Salad with Pasta & Teriyaki Chicken

I had to hurry and add this salad recipe before fall is here! We ate this for dinner many times over the summer. It's a very filling salad because it has pasta and chicken. I've been using a few different recipes when I make this, so I kinda make it a little different every time. This is how I like it best, but it's easy to adjust the salad ingredients to taste. Sometimes I don't add the parsley, sesame seeds, or Parmesan, and it's still great. I originally got this recipe from a friend and combined with this recipe here, I tweaked them to make it how I wanted. Make sure you serve it immediately after adding the dressing so the spinach isn't soggy. Sometimes I like to mix everything except the spinach, dish it up for my kids, and then stir in their spinach, because it won't be the same the next day, and I HATE to have soggy leftover salad that you can't save. It makes a bunch, so don't make that mistake like I have!

Spinach Salad with Pasta & Teriyaki Chicken
1/2 cup canola oil
1/3 cup bottled teriyaki sauce
2 TBSPs rice vinegar
2 TBSPs cider vinegar
3 TBSPs sugar
1/4 teaspoon salt
1/4 teaspoon pepper

8 oz bow tie pasta, cooked, drained, and cooled
2 cups cooked chicken, tossed with 2-3 TBSPs teriyaki sauce
1/2 bag fresh spinach (about 5 ounces)
3/4 cup craisins
1 (11 oz.) can mandarin oranges, drained
1/4 cup chopped fresh parsley
2 green onions, thinly sliced
2 TBSPs sesame seeds, toasted
3/4 cup. honey roasted peanuts
Fresh Parmesan (optional)

1. Combine dressing ingredients in a bowl and whisk until well blended.
2. Mix about 1/2 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour.
3. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.
Makes 4-6 large servings

This is it minus the sesame seeds and Parmesan.