Sounds ookie, but is amazing! This is an easy and inexpensive way to make fudge and give it as a gift. This is NOT a low cal dish!
1 lb Velveeta “cheese”
2 sticks butter
2 C Chocolate Chips 63% cocoa (Butterscotch works really well!)
4 lbs powdered sugar
2 tsp vanilla
In a double boiler, melt the butter, velveeta and chocolate. When completely melted, pour over the powdered sugar and mix thoroughly. Press into a cookie sheet, chill. Cut into bite sized pieces and enjoy.
1 lb Extra Firm Tofu, drained if packed in water
2 C 60% + Cocoa Chocolate Chips (I use Ghiradelli)
1 can Coconut Milk, chilled
1 can Dulce de Leche (La Lechera is my favorite!)
Your favorite Crumb Crust.
Open the can of Dulce de Leche and place the entire can in a pot of hot water which has been removed from the heat. The water should be only 2 – 3 inches deep. When the Dulce de Leche is liquid, pour the warm it into your favorite crumb crust smoothing it over the bottom and up the sides. Chill while you’re preparing the rest of the pie.
In a double boiler, gently and slowly melt just the coconut solds from the coconut milk can and the 2 cups chocolate chips.
In a blender, chunck and then blend until smooth, the tofu. Once the chocolate and coconut milk solids are melted together, pour them into the blender and blend until quite smooth.
Pour the tofu chocolate mixture into the prepared crust. Refridgerate at least five hours. Serve cold! Makes 8 liberally sized servings.
Okay this from a committed Vegetarian! lol Husband LOVES these ribs and they are relatively quick to make and feed 4 easily.
large deep oven safe pot with oven safe lid
8 beef short
3 red potatoes
3 carrots
1 bulb garlic
2 C Beef Broth
EVOO
Sea Salt
Black Pepper
Set the oven to 350F. On the stove top, turn your burner to medium high and make sure the oven safe pot is screaming hot! (I use my All Clad but cast Iron with a lid works really well!) Once the pan has reached the appropriate temperature, pour a bit of EVOO and then sear each side of each short rib until they have a lovely toasty brown crust; about 3 minutes on each side. You will only be able to do two or three at a time depending on the size of the ribs and your pan.
Once all the ribs are seared, layer the ribs and the vegetables which have been loosely diced in bite sized pieces. Pour 2 cup of beef broth over the lot, cover and bake for 2 hours. Allow to set for 15 minutes before uncovering and serving. Enjoy!
5 lbs roasted bones with just a bit of meat left on
5 – 6 organic carrots
5 – 6 stalks organic celery
1 bulb Garlic, chunked and leave the skins on. They add to the flavor
2 lg yellow onions. Quarter and leave the skins on
½ C apple cider vinegar (Bragg’s is my favorite)
1 Tbs kosher or sea salt
Enough water to just cover the bones and veggies.
Crock Pot
Carrots go in the bottom of the crock pot, then the bones, then the celery. Vinegar and salt last. Cook on high for 6 – 8 hour or medium 10 – 12 hours. Strain the broth and feed your chickens / composter the veggies. They are at this point just fiber and are pretty tasteless. (Please don’t give cooked bones to dogs. Cooked bones are not good for them because they splinter and can seriously hurt or kill!) Rapidly cool the broth. (I put this in a pitcher, cover and place in a pile of snow I keep just or this purpose on the deck.) Once it’s cooled and congealed, skim what little fat is there off the top. You can either fill ice cube trays with this broth and freeze it using the ice-cubes sautéing anything; more flavorful than most oils and no fat OR you can use this as a soup base.
The vinegar helps leach the minerals out of the bones (at least that’s the theory) and gives a lovely tang which soothes sick tummies.
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