Easy Chocolate Fudge Recipe

What comes after chocolate fudge? Yum. During the 2020 Pandemic Christmas season, I got the idea to make my Christmas gifts. I went online and found fudge recipe after fudge recipe. I didn’t expect it to be so easy and the recipients of my gifts were pleased. Note, the average piece of fudge is 140 calories. Stop and one or two and save it for another day. Kids will love these.

Make it with nuts or without. I think the look especially delectable with the splash of pistachio green contrasting the dark chocolate.

Ingredients

12 oz bag of semi-sweet chocolate chips

1 can of condensed milk

1 teaspoon of butter.

Add a splash of vanilla if you like

Add your favorite nuts.

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History of the Chef Salad & Recipe

Food historians do not agree on the history and composition of chef‘s salad. Some trace it to salmagundi, a popular meat and salad dish originating in 17th-century England and popular in colonial America. Others contend chef‘s salad is a product of the early twentieth century, originating in either New York or California.

The first known printed recipe dates to 1936 and includes many ingredients found in later recipes, but no meat. A 1926 recipe already includes the garlic-rubbed salad bowl. In a note following the recipe, the author recounts the following story:

While passing through a kitchen one day, I found the above mixture in huge bowl in the center of the chef’s table, and being friendly to salads as well as cooks, I requested a sample and was served very liberally. The salad was delicious ; in fact it was a sort of master composition and deserving of an appropriate name. As nothing but the best of everything enters into the food materials supplied to chef’s table, the salad was born and named Cooks Salad.” I have been more or less successful in ordering this particular salad; but if I wish to get this salmagundy right I order it from the chef’s table and not the salad pantry. The chef’s salad bowl is generally rubbed with garlic.”

The chef salad probably owes much of its popularity to Louis Diat, chef at the Ritz-Carlton. Cooking a la Ritz includes Diat’s recipe, which includes a base of chopped lettuce topped with julienned boiled chicken, smokedox tongue and smoked ham, then garnished with hard-cooked egg halves and watercress, all dressed with French Dressing. The inclusion of this salad on the menu at the Ritz-Carlton would have introduced the salad to more of the public. It is possible that the inclusion of Thousand Island dressing is also linked to the Ritz, since the hotel also introduced the dressing to New York City

3 Recipes When You Don’t Feel Like Cooking

written by Monica Johnson

These recipes wouldn’t just be for the occasional sick day; the purpose would also extend to the “I just don’t wanna” day as well. Now, I’m not advocating being lazy but, sometimes you just need a day. I found a few goodies so feel free to add these to your list too:

Antipasti salad

Pesto and Prosciutto Zucchini Linguini

Cucumber Avocado Blender Soup

Click to See the Recipes

Upcycled Food Help to Waste No More

As defined by the Upcycled Food Association (UFA), upcycled foods “use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment.” UFA is working to reduce food waste while improving the environment.

Click to learn about 12 organizations creating food products from Upcycle food waste

Netflix’s and Michelle Obama’s ‘Waffles and Mochi’, a Family Programming Treat

Waffles and Mochi serves ups a delight dose of educational programming the whole family can enjoy. The program is geared toward kids. It teaches children about culinary world. Even I Iearned a great recipe and about a unique restaurant

Waffles and Mochi embark on a global food expedition in order to become chefs. With the help of Mrs. Obama, Waffles and Mochi travel the world, learning all they can about different foods and cultures!

Tune into this show on Netflix. Expect celebrity cameos.

Red Velvet Poundcake With Cream Cheese Glaze

This recipe was freely shared on Facebook back in 2016 by Monica Wilkerson Clark

Red Velvet Pound Cake w/ Cream Cheese Glaze

3 sticks butter (room temperature)
3 cups sugar
5 large eggs
3 cups all purpose flour
1/3 cup cocoa
1/2 tsp salt
1/4 tsp baking soda
1/2 cup buttermilk
1/2 cup sour cream
1 oz red food coloring
1 tsp white vinegar
2 tsp vanilla

Preheat oven to 325°. Prepare a 12 cup Bundt pan by greasing and flouring (I used Baker’s Joy).

Using mixer cream butter. Add sugar one cup at a time and mix until fluffy. Add eggs one at a time, scraping down the bowl, mixing until yellow disappears.

In a medium bowl, combine flour, cocoa, salt, and baking soda. Mix with whisk.

In another medium bowl, combine buttermilk, sour cream, food coloring, vanilla, and vinegar. Alternate adding flour mixture and buttermilk mixture to the sugar/butter mixture; beginning and ending with flour mixture.

Spoon batter into prepared pan and bake for 45-55 minutes. It took mine 70 minuted until the toothpick test was successful. Let cool for 15-20 minutes; remove from pan and let cool completely on wire rack.

Drizzle with glaze:
8 oz package cream cheese
1/4 cup butter
3 cups 10x sugar
1 tsp vanilla
2-5 tbsp whole milk (or condensed)
Pecans (optional)

With mixer, beat cream cheese and butter on low speed until well combined and creamy. Gradually add 10x sugar, beating well after each addition. Add vanilla, then milk, mixing until smooth and of drizzling consistency. Additional milk or 10x sugar may be added until it reaches the right consistency.

After drizzling I threw chopped pecans at it. 😉