FUDGE!

Fudge! What a tasty treat that can be so easily adapted to so many palates. I have been making fudge using the same quick and simple recipe for years now, but when I talk about fudge with people I usually hear comments about how difficult it is to make. Well that doesn't need to be the case when I have an easy recipe that is made in the microwave! I have done this with white, milk, and semi-sweet chocolate chips as well as peanut butter chips and it turned out great every time. I've added orange zest, coconut, nuts, crushed peppermints... even made Funfetti Cake Batter Fudge! Here's the recipe:

Ingredients:
3 cups chocolate chips
1 14oz can sweetened condensed milk
1/4 cup butter, softened or melted
1 teaspoon vanilla extract
additions as desired (see "Additions" below)

Directions:
Line an 8x8" or 9x9" pan with foil. Combine first 3 ingredients in a microwave safe bowl and stir to coat chips with butter and milk. Microwave on high for 30 seconds at a time, stirring very well between microwaving. The key to this is to heat the chocolate slowly and stir the fudge very well, say for 30 - 45 seconds, after each microwaving. It should only need to be microwaved 2 or 3 times before it's smooth and all the chips are melted. Once it's smooth stir in the vanilla extract. If you're using additions add them now. Pour fudge into your prepared pan and refrigerate until set, 3 - 4 hours. Carefully remove foil and cut into small pieces, I usually cut an 8x8" pan into 36 pieces

Additions:
For orange chocolate add 2 teaspoons fresh orange zest
For coconut add 1/2 - 3/4 cup sweetened coconut flakes (I usually combine this with nuts and add 1/2 cup each)
For walnuts add 3/4 - 1 cup chopped nuts
For peppermint add or top with 3/4 cup crushed peppermint (for a prettier look use a mesh strainer to remove the dusty part of the crushed peppermint, and press the chunks into the top of the fudge)

Funfetti Cake Batter Fudge

Funfetti Cake Batter Fudge

Ingredients:
3 cups white chocolate chips
1 14oz can sweetened condensed milk
1/4 cup butter, softened or melted
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup sprinkles

Directions:
Line an 8x8" or 9x9" pan with foil. Combine first 3 ingredients in a microwave safe bowl and stir to coat chips with butter and milk. Microwave on high for 30 seconds at a time, stirring very well between microwaving. The key to this is to heat the chocolate slowly and stir the fudge very well, say for 30 - 45 seconds, after each microwaving. It should only need to be microwaved 2 or 3 times before it's smooth and all the chips are melted. Once the fudge is smooth add the extracts and stir well. Gently fold in the sprinkles. Be careful not to stir the sprinkles too much; if they melt they'll turn the fudge brown. Pour fudge into your prepared pan and refrigerate until set, 3 - 4 hours. Carefully remove foil and cut into small pieces, I usually cut an 8x8" pan into 36 pieces.

Marion's Mac n Cheese

"Best Mac and Cheese Ever" was the title of this recipe when I saw it on facebook, and my friend Marion made it and said it was delicious! Marion also mentioned that this makes a TON of mac n cheese (enough to fill a 2.5qt dish), so I have listed a half recipe below as well. I wish I knew the author so I could give them credit! If you know please post a comment and I will update the post!

Ingredients:
1 tablespoon vegetable oil
1 lb elbows macaroni
8 tablespoons butter
1 tablespoon butter
1/2 cup muenster cheese, shredded
1 cup mild cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 and 1/2 cups half-and-half
1/2 cup sour cream
2 eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground pepper 

Directions:
Preheat oven to 350F. Lightly butter a deep 2 1/2 quart baking dish. Fill a large pot with water and bring to a rapid boil. Add pasta and oil to water. Cook for 7 minutes, or until somewhat tender. Drain well.

Return the pot to the stove over low heat and melt 8 tablespoons of butter. Add the drained pasta, half n half, eggs, sour cream, salt, pepper, and half the cheese.

Transfer to the prepared casserole dish, and top with remaining shredded cheese. Dot with remaining
butter. Bake for 30-35 minutes or until the edges are golden brown and bubbly. Serve hot.

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1/2 Recipe Ingredients:
1 1/2t vegetable oil
8oz pasta
4T butter
1/2T butter
1.5 cups cheese (cheddar, muenster, monterey jack)
3/4c half n half
1/4c sour cream
1 egg, lightly beaten
salt & pepper

Follow directions as detailed above with the following adjustments:
Use a 1qt instead of 2 1/2qt baking dish.
Melt 4 tablespoons of butter.
Add only 1 egg.
Adjust baking time dependent on your dish, watching for the mac n cheese to be bubbly and the edges to be golden brown. Mine baked for