The holidays are upon us. And that means that blogging cookie exchange is back for another year. I have found (and hopefully shared) some great recipes with all the bloggers that take part. Check out what everyone has to offer and try out some new recipe this holiday.
This year I decided to offer a sweet and a savory option. The first is a chocolate fudge recipe that a friend for work gave me. It’s so much simpler than any other recipe I’ve tried and it tastes great. My savory idea is for your holiday leftovers. I can only take so many turkey sandwiches. And really, I use this recipe all year round with any extra meat or veg to make good leftovers or feed a large group. You can double it easily.
Enjoy! And don’t forget to check out everyone else’s offerings.
Old Fashioned Chocolate Fudge
4 1/2 cups Sugar
2 Tbs. Butter
1 can evaporated milk, large
Mix these items in a saucepan and bring to a boil. Boil for 6 minutes.
Put the following ingredients into a large bowl:
12 oz. Semi-Sweet Chocolate Chips
12 oz. Baker’s German Sweet Chocolate
1 pint Marshmallow Creme
1 tsp. Vanilla
2 cups chopped nuts (optional)
Pour boiling syrup over mixture in bowl. Beat until chocolate is evenly melted. Pour into pan and let sit until firm.
Holiday Leftover Fried Rice
1 cup Cooked Protein, chopped small (turkey, chicken, pork, tofu, etc.)
1 cup rice
1 cup Vegetables (leftover corn, carrots cauliflower work great, but feel free to add fresh as well)
1 tsp. vegetable oil or butter
1/4 cup low-sodium soy sauce
Cook rice according to packaging (this can be done ahead of time)
In pan heat vegetable oil or butter. Add vegetables to heat through or cook slightly (if fresh). Make a well in the center of the pan by push the vegetables to the sides. Crack eggs into bowl and whisk lightly. Pour into well and incorporate with vegetables as they cook.
Add chopped protein and cooked rice to pan. Pour soy sauce over rice and then mix. Season with salt and pepper as needed.