MELT IN YOUR MOUTH CHOCOLICIOUS FUDGE

This recipe was courtesy of one my son's high school teacher. It was part of a listening exercise, good thing the child was listening that day. Mr. Green, my son's teacher is a firm believer that the world is always a little better with fudge. Enjoy this quick and easy recipe. Thank you Mr. Green.

Ingredients

• 16 oz of semi-sweet or dark chocolate chips
• 1 can of sweetened condensed milk
• 1tbsp of butter
• 1tsp of vanilla
• 1/2 cup of nuts or mini marshmallows (optional)
  

Instructions

1. Pour condensed milk into a medium size pan and heat on medium heat until hot. Stir constantly.
2. Once hot, turn off heat do not remove from burner. Add butter and vanilla. Mix thoroughly.
3. Add a 1/4 of chocolate chips at at time while stir constantly. If you add all the chips at once, it will cool the mixture too much and make it harder to melt the chips. Continue stirring until all the chips have melted. The mixture will look like brownie mix.
4. Stir nuts or other goodies, if you are using them.
5. Line a square baking pan such as 8x8 or 9x9. Be sure to line the pan with parchment paper that has at least 3 inches extra on 2 sides. The extra paper will make removing fudge from the pan a lot easier. If you don't have parchment paper, wax paper will also work.
6. Cool for at least 2 hours. I like to cool the fudge at room temperature, it makes it easier to cut.
7. When ready to serve, pull the fudge out of pan using the edges of the parchment paper.
8. Cut into squares using a sharp knife.
9. Store in an air tight container, may be refrigerated. When serving, let the fudge come to room temperature.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Mediterranian Dry Rub

Mediterranean Dry Rub

Dry rubs are a great way to pre-treat meats prior to grilling, frying, or baking. Made from a combination of spices, this mixture captures the essence of Mediterranean flavor. The taste will remind you of foods from Egypt, Lebanon, or Greece.

I usually prep steaks or lamb chops one day prior to grilling. This works great with pork ribs as well.

I used this spice mixture to flavor the meat in my Stuffed Grape Leaves and to prep the lamb in my Spring Grilled Feast. You can make a jar of this in advance and store it indefinitely. Then you can use it to give a Mediterranean taste to any dish.

Ingredients

• 1/2 Cup Dry Oregano
• 1 Tablespoon ground cumin
• 2 Tablespoons Hungarian Paprika
• 1 Tablespoon sea salt
• 1/4 Teaspoon ground coriander
  

Directions

1. Force the oregano through a strainer with a spoon to grind it extra fine. This will release the flavor and aroma.
2. Mix all the rest of the ingredients.
3. Use on meats, in soups, or to make yogurt dip.

Copyright © 2007 Lizabetti.com, All Rights Reserved

Chewy, Gooey Carmelitas

This dessert combines chocolate, carmel and oatmeal for a great tasting snack. It is also a great source of fiber. My kids prefer this chewy treat over brownies or cookies.

INGREDIENTS

Crust:

• 2 c of flour
• 2 c of quick oats
• 1 1/2 c of firmly packed dark brown sugar
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1 1/4 c of butter (2 1/2 sticks)

Filling:

• 1 container of butterstoch-caramel topping
• 3 tbsp of flour
• 1 c of chocolate chips
• 1/2 c of coarsely chopped nuts

  

INSTRUCTIONS

1. Preheat oven to 350 F.
2. Grease 13 x 9 pan.
3. Mix all crust ingredients. Use a fork or hand pastry blender until the crust is crumbly.
4. Press 1/2 or about 3 c into the bottom of the pan. Bake for about 10 min.
5. Open the caramel jar and carefully incorporate the flour a tablespoon at a time.
6. Remove baked crust from the oven and sprinkle the chocolate chips and nuts evenly.
7. Drizzle the caramel evenly over the chips and nuts.
8. Sprinkle the rest of the crust mixture on top. Press the top gently.
9. Bake about 18-22 minutes until it is golden brown.
10. Cool and then refrigerate for about 1-2 hours.
11. Using a spatula, run it along the edges of the pan to unstick the carmelita.
12. Using wax paper remove from the pan and turn over onto a cutting board and cut with a very sharp knife.
13. Store in the refrigerator in an airtight container.

Copyright © 2007 Lizabetti.com, All Rights Reserved