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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
Print (Without Pictures) -- Other print options at the bottom

Chocolate Fudge

I remember as a kid, my aunt used to send me Fudge every year for Christmas (or at least it seemed that way). When I set out to make fudge, I wanted something easy, and I found about 10 recipes that approximated the recipe on this page. Interestingly, some of them had more sugar (twice as much), more or less butter, more or less chocolate chips (or even different kinds), so it is good to know that you can vary this recipe and still come out with a satisfying outcome.
 
After I was completely satisfied with the base recipe, I wanted to put a twist on it (something that was uniquely mine), and I since I was on a cinnamon / nutmeg kick, I put that in and found a great flavor.  I did want to leave the base recipe here, in case you are looking for a bake sale fudge recipe -- I suspect that not all kids are going to appreciate the nutmeg flavor. 
 
So this is a simple recipe (really 5 minutes of prep, 10 minutes of cooking and 2 hours in the fridge and I am sure you will enjoy this)

 

Ingredients

1 (7 ounce) jar marshmallow cream
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped, toasted walnuts
1 teaspoon vanilla extract
 
Spice it up options:
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1/2 teaspoon Cinnamon
2/3 Cup of Coconut

 

Cooking Directions

Line a 8x8 inch or 7x13 pan with aluminum foil. Set aside.

In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.   Note, if you are going to add the spices, add them at the 4 minute mark of your boiling.

Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Optional - add coconut.  Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Lift the aluminum foil from the pan, turn upside down on a cutting board and peel off the foil.  Cut into 1 inch squares.  You can refrigerate or just put in a container and leave unrefrigerated if you are going to eat it (or give it away) soon.

 

 

Cooking Notes

The base recipe makes great, creamy fudge - perfect for kids (and people who are looking for a straightforward chocolate taste --- there is no guesswork in what makes it taste the way it does).
 
If you are looking for a bolder flavor (I call it adult fudge), try the spices.  The measurements I have put in the recipe work well for me, but even after making this a few times, I am not convinced that it can't still be tweaked.  I wouldn't add more of any of the spices (nutmeg, cinnamon, or allspice), but I do occasionally add a bit less - and even omit one of them.  Adding anise seed is another one I am going to try.
 
Also, I have always added the spices near the end of the boiling (and by the way, don't start your 5 minute timer until you have a full boil), but there might be an earlier phase to add them and get better results (not that I am not pleased with the outcome).
 
The coconut adds an extra depth of flavor - I particularly like adding it when I add the spices (and not as much when I just make regular).  It adds a little bit of sweetness that works well with the spice combination (not so sweet that most people even know it is in there).  Additionally, it adds a texture that doesn't exist in the base recipe.  The downside (not that there has to be one) is that the fudge is more brittle.  It's possible that if I leave it longer to set, it won't be, but I think that the addition of the coconut does cause this - so that is something I wanted to note.
 
On the pictures listed as optional below, I even omitted the salt (that was unintended) - but I didn't miss it.  I know a little salt helps in the cooking process, but I guess I don't know enough about why to say whether it is needed.

Also, there are 2 ways to toast the walnuts (and neither is wrong).  Either melt some butter and sauté them (for lack of a better term) or put them in a toaster oven, coat with some butter cooking spray and toast them.  You end up with 2 different flavors.  Next time I make these, I am going to do half and half.

 

 

Line a pan with foil (this is a 7 x 13 inch pan  an 8 x 8 is ok as well)

Line a pan with foil (this is a 7 x 13 inch pan an 8 x 8 is ok as well)

 

Melt butter for fudge

Melt butter for fudge

 

Meanwhile, melt butter to toast the chopped walnuts.

Meanwhile, melt butter to toast the chopped walnuts.

 

Toast walnuts over low heat while the fudge is cooking.

Toast walnuts over low heat while the fudge is cooking.

 

(Optional - toast in toaster oven on lined tray and sprayed with a butter cooking spray)

(Optional - toast in toaster oven on lined tray and sprayed with a butter cooking spray)

 

Combine marshmallow cream, sugar, evaporated milk, and salt with the (fudge) butter.

Combine marshmallow cream, sugar, evaporated milk, and salt with the (fudge) butter.

 

Mix and bring to a boil.

Mix and bring to a boil.

 

Stir continuous for 5 minutes.

Stir continuous for 5 minutes.

 

(Optional - add spices at the 4 minute mark  continue to stir)

(Optional - add spices at the 4 minute mark continue to stir)

 

Add chocolate chips

Add chocolate chips

 

Stir as chocolate melts

Stir as chocolate melts

 

Stir and combine

Stir and combine

 

When it gets thick, it is done.

When it gets thick, it is done.

 

Add walnuts and vanilla

Add walnuts and vanilla

 

(Optional - add coconut)

(Optional - add coconut)

 

Combine until the vanilla gets mixed into the fudge

Combine until the vanilla gets mixed into the fudge

 

This shows the optional mixture - not much difference (you can't even see coconut), the toaster

This shows the optional mixture - not much difference (you can't even see coconut), the toaster

 

Pour into pan and spread smooth

Pour into pan and spread smooth

 

After refrigerating for around 2 hours, it is ready to cut.

After refrigerating for around 2 hours, it is ready to cut.

 

Remove from pan.  Turn upside down and put on cutting board.

Remove from pan. Turn upside down and put on cutting board.

 

 

Cut into 1 inch squares.

Cut into 1 inch squares.

 

Serve

Serve

 

Chocolate Fudge

Chocolate Fudge

 

This was the spiced up version  the biggest visual difference (and texture) is that these aren't

This was the spiced up version the biggest visual difference (and texture) is that these aren't

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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