Fudge! That chocolately, nutty treat we will drop everything to buy or attempt to make ourselves, but sometimes making such an amazing treat can be extremely expensive. But today I’m here to share a recipe for amazing fluffy and rich homemade fudge that costs under 20 bucks to make.
Here’s what you need:
* 3 cups of sugar
* 1 can of evaporated milk
* 3/4 cup of butter ( softened )
* 1 jar of marshmallow puff ( 7 oz )
* 1 tsp of vanilla
* 3 bags of semi sweet chocolate chips
* 1 bag of shelled walnuts
In a large pot, bring the sugar, butter and evaporated milk to a complete boil while stirring often. Once it has been boiling for about 6 minutes max, take the pot off the heat and add the marshmallow puff and chocolate chips and stir in until completely melted. Then add the vanilla and walnuts and stir in for about a minute.
Take out a 13×9 inch pan and line the inside with aluminum foil and pour your fudge mix into the pan then hit the bottom of it on the counter to get it even across the pan. Place in the freezer for 3 hours then cut and serve!
( Image not representative of this specifc recipe )
Who doesn’t love a good stir fry? With that little hint of salt and seasonings combined with fresh vegetables and your favorite meat or seafood, it easily becomes comfort food worth becoming addicted over.
This dish is a healthier and very little MSG version of a traditional stir fry. Using the flavors of natural ginger, garlic, paprika and balsamic vinaigrette, you can still a flavorful, colorful and low calorie meal that everyone will love!
What you’ll need:
1 bag of raw shrimp
1 tb of paprika
1 tb garlic powder
1 ½ tb butter
A splash of red wine
One sliced green bell pepper
One slice white onion
Shaved carrots ( 1 then finely chopped )
A cup of ham
1 cup of red cabbage *chopped*
¼ cup of fresh pineapple
3 tbs of balsamic vinaigrette
3 cups of brown rice
1 ½ tb of ginger
3 eggs, scrambled
Thaw out the shrimp and marinate in garlic powder and paprika for 24 hours.
Cook the three cups of rice in 6 cups of water in a large bowl in the microwave for 15 to 20 minutes. Once rice is cooked, place inside a medium sized skillet on medium heat with balsamic vinegar and scrambled eggs.
Cut the ham, vegetables and pineapple and cook on high heat in balsamic vinaigrette for 5 to 10 minutes with the lid on in a medium skillet. Drain whatever juice begins to accumulate in the skillet.
Cook the shrimp in the butter and red wine for 7 to 9 minutes on high heat in a ceramic skillet.
Plate and enjoy!