Microwave Hot Fudge Sauce

Microwave Hot Fudge Sauce

Hi everybody :)

I have a confession to make, I don't use my microwave for cooking. I mostly use it to reheat  food already prepared, to melt something in a hurry, or for popcorn. I know,  it's suppose to make food prep easier, save time, and energy.

Candy recipes are fine for the microwave, but I shy away from any microwave-cooking that deal with meat or fish; especially chicken. I totally avoid that section in my cookbooks.  I just can't get pass the idea of microwaving certain things, maybe one day I will...

Now I would like to share this recipe with you from my collection, this one is just too good to avoid  :)

Microwave Hot Fudge Sauce adapted "Yours, Mine & Ours" Cookbook

1/2 cup sugar 
3 Tablespoons cocoa (I used Hershey's Cocoa Special Dark)
1 1/2 Tablespoons cornstarch ( I used 2 1/2 Tablespoons)
Dash of salt
1/2 cup water
2 Tablespoons butter
1 teaspoon vanilla

Mix dry ingredients in a 2-cup glass dish.

Dry Mixture

Stir in water and cook 1 -2 minutes; stir every 30 seconds, or until thick.

Mixture with Water

 Add butter and cook 30 seconds more. Stir thoroughly and add vanilla. Makes 1 cup. Serve on ice cream.

What I Did and /or Think:
This was GREAT, what could be bad about hot fudge sauce anyway, NOTHING. I did add an extra tablespoon cornstarch for a little thicker sauce, but if you like it a little thin this recipe is perfect.

For a Macho Taste add 1 tablespoon instant coffee along with the dry ingredients or 1 - 2 Tablespoons of Kahlua after adding the vanilla.

This is another great REPEAT!

ENJOY! Come again.....

Linked to:

Miz Helen's Country Cottage: Full Plate Thursday  , Something Swanky: Sweet Treats and Swanky Stuff Link Party , Momnivore's Dilemma: Creative Juice # 88 , A Little Nosh:Tastetastic Thrusday  , The Mandatory Mooch: Tasty Thursday #7 , and Just Wing It:: Show Your Stuff # 40 , Sweets for Saturday @ Sweet As Sugar Cookies, and  Show Off Your Stuff (Separate Craft/Food Parties) @ Fireflies and Jellybeans

Rosemary, Basil and Citrus Salt

Rosemary, Basil and Citrus Salt

Hi everybody :)

I seen many herbal mixes on Pinterest that sound really interested, so I was inspired to give it a try. I went out to my little herb garden and picked basil and rosemary. I used 1 tablespoon of the lemon zest I talked about here.  I wanted to do a seasoning that would go well with chicken. Here is what I came up with...

Rosemary, Basil and Citrus Salt inspired by  this, this ,and  this

Ingredients
1/2 box sea salt 
1 cup rosemary
1 cup basil
1 tablespoon

I divided the sea salt evenly among the remaining ingredients.

For the Rosemary
Rub your hand down the stem of the rosemary to remove the leaves. 
In a saucepan over medium high heat the rosemary and salt stir occasionally for 10 minutes
Remove from heat and allow to cool. Sift rosemary to remove as much of the leave as possible. Pulse in a mini food processor for a few seconds. Set aside.

Rosemary and Salt Cooking

Rosemary and Salt after Cooking

For the Basil:
Wash and dry basil, (make sure it's dry). Add the salt to the basil and pulse in mini food processor for a few seconds. Remove and spread out on parchment paper. (I didn't, it stuck to the foil, I had to wrack it a little to get it unstuck) Place basil mixture in oven at 275 for 30 minutes.  Cool and pulse in mini food processor for a few seconds. Set aside.

Pulsing Basil Salt

Basil Salt after Pulsing in Processor

For the Citrus:
Mix lemon and salt together. Place mixture in a 225 degrees oven for 70 minutes. Remove, cool, and pulse the mixture in mini food processor for a few seconds.

Lemon Salt and Basil Salt

For the Rosemary, Basil, and Citrus Salt:
 Combine all 3 mixtures pour into a container along with fresh rosemary. Use mixture to season chicken.

ENJOY! Come again.....

UPDATE Picture!!!  9/8   My son cooked some wings using the salt mixture and they were DELICIOUS!!!!

Linked to
Someday Crafts: Whatever Goes Wednesday # 133
Sugar and Dots: What I Whipped Up Wednesday
Lady Behind the Curtain: Cast Party Wednesday Link Party # 57  
Made By Me Wednesdays @ JAQS Studio
Sugar & Spice and Everything Nice @Seven Thirty Three 

Macaroni Coleslaw: Great Idea!

Macaroni Coleslaw: Great Idea!

Hi everybody :)

While browsing the net I came across this recipe. It took two great salads and combined them together, into one. Great Idea! I love macaroni salads and  I love coleslaw. Why didn't I think of that? Oh well...

I shared this idea with my daughter over the phone...

"That don't always work, mom."  my doubtful daughter said as she reminded me of the time when she was about 5 years old and make a Peanut Butter, Jelly and Bologna Sandwich.

Because she love Peanut Butter & Jelly Sandwich and Bologna Sandwich, she decided to put them both  together and made a Peanut Butter, Jelly and Bologna Sandwich. Well, to say she hated it; was an understatement.

I told her, "I don't think I will have that problem."

So here we go....

Macaroni Coleslaw adapted Taste of Home

Ingredients

For the noodles:

1 package (7 ounces) ring macaroni (I used elbow macaroni)
1 package (14 ounces) coleslaw mix
2 medium onions, finely chopped (I used about 1/4 cup)
2 celery ribs, finely chopped 
1 medium cucumber, finely chopped (I used 1/2 English Cucumber)
1 medium green pepper, finely chopped
1 can (8 ounces) whole water chestnuts, drained and chopped ( I omitted this)

For the Dressing:
1 1/2 cups Miracle Whip Light
1/3 cup sugar
1/4  cup cider vinegar
1/2  teaspoon salt
1/4 teaspoon pepper
I added 1/2 teaspoon Mrs Dash Onion and Herb Seasoning
I added 1/2 teaspoon Salad Supreme Seasoning

Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts.

The Noodle Mixture

In a small bowl, whisk the dressing ingredients. 

The Dressing Mixture

Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 16 servings.

Adding the Dressing

 TIP: If you want the cucumbers in your salad to be cool and crunchy, just chill them overnight in ice water.

What I Did and/or Think:
Like all pasta salads and coleslaw, they are best if made the night before or had a chance to sit in the refrigerator for a few hours, so plan ahead. I made a few changes to the original recipe by adding Mrs Dash Seasoning and Salad Supreme to the dressing mixture and omitting the water chestnuts, (I just don't like them) and only using 1/4 cup onion for the noodle mixture. 

Now for the taste, this was THE BEST!!! I love the flavors. A very tasty combination, the best way to describe it is, if macaroni salad married coleslaw and had a baby this would be the result. This will now be my new go-to salad. You all know what that mean.... IT'S A REPEAT!

If you want to change it up:  I think for a Seafood Macaroni Slaw,  about 1/2 cup cooked chopped shrimps would be a nice addition. 

And for all you bacon lovers (ME.. ME.. ME...) about 1/2 cup bacon bacon bits can be added to create a Bacon Macaroni Slaw.  Real bacon, not the fake stuff :) 

So this was a great idea after all... I'm going to tell Miss Doubtful that the next time she calls. 

*******UPDATE Picture******* Seafood Macaroni Slaw

ENJOY ! Come again.... 

Linked to:   
Chef In Training: Talent Show # 52 
 33 Shades of Green: Tasty Tuesday ,   
Kid in the Kitchen Link Up Week 30 
Mandy's Recipe Box: Totally Tasty Tuesdays 
Kathe With an E: You're Gonna Love It 
Naptime Creations: Tasteful Tuesday , 
It's A Blog Party!: Delicious Dishes.