3 cups semisweet chocolate chips
2/3 cup sweetened condensed milk
2/3 cup cherry preserves
4 tbs. unsalted butter
Line an 8″ square pan with aluminum foil and spray with non stick cooking spray. In a microwavable bowl, add the sweetened condensed milk, chocolate chips, cherry preserves and butter. Microwave for 30 seconds at a time until the chocolate chips are melted. Spread the fudge into the prepared pan and allow cool before cutting
1 cup frozen cranberries
1 banana, sliced
1 1/2 cup almond milk, unsweetened
1 cup swiss chard, chopped
Remove the stems and roughly chop the swiss chard.
Add all ingredients to the blender and blend until smooth.
It freezes well so I usually double the recipe. It is also very easy to customize depending on your dietary needs.
1 butternut squash, peeled and cubed
1 onion, diced
½ lb carrots, peeled and chopped
1 granny smith apple, peeled and cored
3 cups chicken broth or vegetable broth to keep it vegan
1 bay leaf
1 tsp salt
1 tsp pepper
¼ tsp nutmeg
2 cups half and half or coconut milk for vegans
Combine squash, onion, carrots, apple, broth and nutmeg in slow cooker. Cover and cook on LOW for 6 hours, or until veggies are tender. Process with an immersion blender. When smooth, add the salt, pepper, sage and coconut milk or half and half before serving.
5 Tbsp olive oil
1 Tbsp butter
8 cups sliced onions
3 minced garlic cloves
12 quarts of beef broth
1 baguette cut into slices
3/4 shredded cheese (I prefer swiss)
Saute onions and garlic in the butter until softened . Add broth, salt and olive oil and cook for an additional 45 minutes. Meanwhile, toast the baguettes and add them to the bowls. Ladle soup over the toast and sprinkle cheese over the top.