Rainbow Fudge

The Recipe:

Rainbow Fudge

2 cans (14 ounces each) sweetened condensed milk (NOT evaporated)
5 boxes (6 ounces each) white chocolate baking squares, chopped
1 1/4 teaspoons vanilla extract
Liquid food colouring (red, green, yellow, blue)

1. Line a 9x5 inch loaf pan with foil
2. Divide sweetened condensed milk between 5 microwave safe bowls (about 1/2 cup each)
3. To make the bottom PURPLE layer,  add 6 ounces of chopped white chocolate to one bowl of sweetened condensed milk. Microwave uncovered on high for 1 minutes; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint purple by adding 9 drops red food colour and 6 drops of blue food colour; stir well. Immediately pour fudge mixture into bottom of foil lined pan, spreading to the edges. Firmly tap pan on counter to even out layer. Place in freezer for at least 15 minutes or until top appears set.
4. To make the BLUE layer,  add 6 ounces of chopped white chocolate to one bowl of sweetened condensed milk. Microwave uncovered on high for 1 minutes; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint purple by adding 18 drops blue colour; stir well. Gently pour and spread mixture over PURPLE layer in pan. Firmly tap pan on counter to even out layer. Place in freezer at least 15 minutes or until top appears set.
5. To make the GREEN layer,  add 6 ounces of chopped white chocolate to one bowl of sweetened condensed milk. Microwave uncovered on high for 1 minutes; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint purple by adding 18 drops green colour; stir well. Gently pour and spread mixture over BLUE layer in pan. Firmly tap pan on counter to even out layer. Place in freezer at least 15 minutes or until top appears set.
6. To make the YELLOW layer,  add 6 ounces of chopped white chocolate to one bowl of sweetened condensed milk. Microwave uncovered on high for 1 minutes; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint purple by adding 12 drops yellow colour; stir well. Gently pour and spread mixture over GREEN layer in pan. Firmly tap pan on counter to even out layer. Place in freezer at least 15 minutes or until top appears set. 
7. To make the RED layer,  add 6 ounces of chopped white chocolate to one bowl of sweetened condensed milk. Microwave uncovered on high for 1 minutes; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint purple by adding 18 drops red colour; stir well. Gently pour and spread mixture over YELLOW layer in pan. Firmly tap pan on counter to even out layer.
8. Refrigerate at least 12 hours or until cold and firm. Cut into 8 rows by 4 rows, trimming edges as desired. If fudge becomes soft during slicing, return to fridge to firm up. Store covered in fridge. 

Active time: 1 hour 30 minutes         Total time: 13 hours 30 minutes      Serves: 32 pieces

The Cook's Comments

Simplicity

Like the other fudge recipe on here, I'd have to give this a 1 on the simplicity scale. It was incredibly simple.

Complications and Suggestions

I can't say I had any complications perse. The foil stuck slightly so that it peeled off in small strips at times, but that is about it. I do have suggestions, however. First off, if you rather save on the dishes, do what I do and use one dish and rinse it thoroughly in between layers. I even used the same spoon. I would also suggest placing the firm fudge on a cutting board before cutting it into pieces. It was much easier to slice through.

Taste

This seemed to be a treat around my work. It is definitely a softer fudge and may melt in your mouth a bit so it may not be to your liking if you are a firm fudge lover. It does have a richness to it, but that it easily remedied with a cold glass of milk. :)
         

Vanilla Peppermint Fudge

The Recipe:

Vanilla Peppermint Fudge

1 (12 ounce) package of white chocolate chips
1 (16 ounce) container vanilla frosting
1/2 teaspoon peppermint extract
8 drops red food colouring
2 tablespoons crushed peppermint candies

1. Line an 8x8 pan with wax paper
2. Melt white chocolate chips in a double broiler or melt in the microwave in 30 second intervals, stirring after each interval.
3. Stir the frosting into the white chocolate chips
4. Stir in peppermint extract. 
5. Spread into pan evenly.
6. Add 8 drops of food colouring on top of fudge and using a knife, swirl the food colouring.
7. Sprinkle top of fudge with peppermint candies and press down slightly.
8. Cool fudge for about an hour in the fridge
9. Once firm, turn fudge onto cutting board and cut into squares.

Active time: 5 minutes         Total time: 1 hour 5 minutes        Serves:  25 pieces

The Cook's Comments

Simplicty

INCREDIBLY easy. This is a perfect dish for a young kid. 1/10 on the simplicity scale. Honestly, the only problem I had was spreading it so I actually had the useless assistant do something (thank you).

Complications and Suggestions
There was really no complications. I did end up making two batches. One is the recipe shown above, but I also made a batch using chocolate frosting and dark chocolate chips. Obviously, food colouring was outed for the chocolate fudge. I would suggest letting the fudge sit longer before eating. Although it was still good after only an hour, it tasted better when it had been it the fridge longer.

Taste 
A delicious snack perfect for the holidays. Both the chocolate and vanilla were tasty, and I found myself having trouble choosing which one I liked better. As stated earlier, the fudge did seem to taste better  after being chilled several hours rather than one so if you have the time (and patience), I would suggest waiting. This is also a thicker type fudge so it makes it less sticky. The crunchiness of the peppermint candies gave it a pleasurable added texture as well.

       

Ginger Chicken Soup and Baked Spiced Asian Pears

The Recipe:

Ginger Chicken Soup

48 oz chicken broth
1 package (about 1 1/4 pounds) thin sliced boneless, skinless, chicken breast fillets
2 large carrots, coarsely shredded
2 tablespoons soy sauce
1 1/2 tablespoons grated peeled fresh ginger (about 1 ginger root)

Optional Add-Ins:
8 ounces cubed super firm tofu, drained well
2 slivered green onions
2 cups thinly sliced, then coarsely chopped, Napa cabbage
1 teaspoon Asian sesame oil
3 ounces fresh snow peas, each cut diagonally in half
2 teaspoons sriracha hot chili sauce
1/2 cup chopped red bell pepper

1. In large saucepan, combine all ingredients except optional add-ins; heat to boiling over high heat. Reduce heat to medium-low and simmer 3 to 5 minutes or until chicken reaches an internal temperature of 165 degrees F. With tongs, transfer chicken to cutting board. With two forks, shred chicken.
 2. If desired, stir in any optional add-ins into hot broth; cook up to 5 minutes over medium heat until add-ins are heated through and/or vegetables are tender. To serve, divide chicken between each of the four soup bowls. Ladle soup over chicken.

Active time: 15 minutes          Total time: 20 minutes      Serves: 4

The Cook's Comments

For this recipe, I ended up using the following optional add-ins: tofu and green onions. I also ended up grilling the chicken first instead of boiling only.

Simplicity

Like the other recipes I have posted on here so far, this dish is also very simple. Although you may not want a young kid making it all by himself, he could easily help out

Complications and Suggestions

For those using tofu: not everyone may know how to prepare tofu. Before cooking with it, you will need to drain it. To do this, wrap the tofu block in two layers of paper towels and set on a plate. Place another plate on top of the wrapped tofu and set a 20 oz can on top. Leave for twenty minutes.

I would highly suggest doubling the ginger for this recipe. Although 4/4 thought the soup was good, we all agreed that it needed more ginger. Two of us also thought it would have been better to add the chili sauce. I also ended up chopping the green onions instead of slivering them, but that is a personal preference.

Taste

As stated above, all agreed it tasted good, but needed more of the ginger spice since it was barely noticeable. Both the useless assistant (who has done little but eat so far) and I think a little heat from the chili sauce would have made it perfect as well. Please note, the useless assistant does not tend to like spicy food so this suggestion does not come from someone with a hot palette. 

 

The Recipe:

Baked Spiced Asian Pears

2 Asian pears (apple pears), cored, cut in half, then cut into 1/4 inch thick slices (about 3 cups)

2 tablespoons sugar

1 teaspoon vanilla extract

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

1 1/2 tablespoons lemon juice

Nonstick cooking spray

4 ginger snap cookies, finely crushed

1 cup vanilla ice cream

1. Preheat oven to 400 degrees F. In large bowl, gently toss apples with sugar, vanilla, nutmeg, and cinnamon. Add juice over apple mixture and toss until well combined.

2. Spray 9 to 10 inch cake pan or glass pie plate with nonstick cooking spray. Arrange pear slices in rows, overlapping slightly. Sprinkle with cookie crumbs. Bake 15 to 17 minutes or until pears are tender but firm. Serve pears over a scoop of ice cream.

Active time: 10 minutes        Cooking time: 25 minutes     Serves: 4

The Cook's Comments

Simplicty

Again, this dish is incredibly easy. The hardest part was slicing the pears. This would be a great dish for a kid to make with a little help with the chopping the the oven use.

Complications and Suggestions

Although the original recipe has the ginger snaps optional, I cannot imagine the dish being as good as it was without it. Also, some may be tempted to leave out the ice cream. Do not do this! The pears are pretty dry by themselves and the ice cream balances it out to perfection.

Taste

This wasn't a favourite dish, but it was still pretty tasty, especially considering how easy it was to make so I could see this being made again.

           

     
       

Sausage Chile Cheese Quiche

The Recipe:

Sausage Chile Cheese Quiche

1 refrigerated pie crust, at room temperature
3 large eggs
2/3 cup whipping cream
1 1/2 cups finely shredded Cheddar Jack cheese, divided
1 can (10 ounces) mild or original diced tomatoes with green chiles
1 package (9.6 ounces) Jimmy Dean heart sausage crumbles
1 firm-ripe avocado, pitted and cut into 1/2 inch pieces
1 medium tomato, cut into 1/2 inch pieces

1. Preheat oven to 375 degrees F. Place cookie sheet in oven while oven preheats. Place pie crust in glass or ceramic 9 1/2 inch deep pie plate; crimp dough to make the decorative edge. With fork, prick the bottom and side of crust at 1 inch intervals. Place pie crust on preheated cookie sheet and baked 10 to 12 minutes or until crust puffs slightly. Cool pie crust on wire rack 10 minutes. Leave cookie sheet in hot oven.
2. Meanwhile, in medium bowl, with whisk, lightly beat eggs; stir in cream. Spread 1 cup cheese on bottom of cooled pie crust; top with canned diced tomatoes and sausage. Pour egg mixture over sausage. Place pie plate on same cookie sheet and bake 30 to 40 minutes or until knife inserted in centre comes out clean and centre is set. Sprinkle remaining 1/2 cup cheese on top of quiche; bake 2 minutes longer. Let stand 5 minutes; sprinkle with avocado and fresh tomato. Cut into wedges to serve. 

Prep time: 10 minutes            Cook time: 42 minutes            Serves: 6

 

The Cook's Comments:

Simplicity

Again, this recipe was incredibly simple to make. 3/10 on the simplicity scale.

Complications and Suggestions

The only complication I had was my quiche was slightly runny due to the fact that my pie plate wasn't deep enough. However, we didn't think it made it any less delicious; it just made it less pretty to serve.

Taste

This has definitely become a favourite, and my useless assistant has requested it several times since its initial cooking. We even liked the avocado on top, which is odd since neither of us care for avocados.

       

  

Miso Soup

The Recipe:

Miso Soup

12 ounce block firm silken tofu
2 quarts dashi
6 tablespoons dark or red miso
2 tablespoons light or white miso
4 scallions, thinly sliced

1. Wrap the tofu in two layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28 ounce can. Leave for 20 minutes then cut the tofu into 1/4 to 1/2 inch cubes.
2. Heat the dashi in a 4 quart saucepan over medium-high heat. When the dashi reaches 100 degrees F on an instant read thermometer, ladle 1 cup into a small bowl. Add the miso and whisk until smooth.
3. Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a light simmer, being careful not to boil the mixture. Add the tofu and scallions and cook for another minute or until heated through. Remove from heat, ladle into soup bowls and serve immediately.

Prep time: 30 minutes          Cook time: 10 minutes         Serves: 8

 

Where do I find this? Many of you may be wondering where to find such things such as miso and dashi. Unfortunately, your local grocery store is probably unable to find it. However, Asian and world food markets will have what you are looking for. Both the miso and the dashi ought to be found in the Japanese isle.  The miso will be refrigerated.

I can't find it. What do I do? If you can't find the miso paste, you are out of luck. Sorry, you cannot make miso soup without miso. Dashi is supposed to be liquid here. However, I was only able to find dry dashi. If you can only find the latter, for every quart of water, add 1 teaspoon of dry dashi. If you cannot find dashi of any kind, do not worry. The miso soup still can be made without the dashi.

The Cook's Comments:

Simplicity

It's so easy that I have made this several times within minutes. I was even sick during one of these times. If a miserable and sick person can make it, it must be easy.

Complications and Suggestions

The only complications that arose was finding some of the ingredients. As stated earlier, I was only able to find dry dashi, but that was easy enough to fix (1 teaspoon dashi for every quart of water). I also ended up just chopping the scallions instead and thought it was just as good. 

Taste

Personally, I love the red/white miso blend with the dashi and found it to be the perfect miso soup mix. However, the dashi might not be to everyone's taste

Other Comments

Again, I, personally, find simple miso soup to be the best. I have found adding seaweed or leeks to the soup to be just as delicious, but feel free to try other ingredients as well.
             

Rosemary Beef Skewers

The Recipe:

Rosemary Beef Skewers

8 (6 inch) bamboo skewers
1/2 cup light sour cream
1 tablespoon prepared horseradish, drained
2 garlic cloves
2 tablespoons fresh rosemary leaves
1/2 teaspoon salt
1/4 ground black pepper
1 tablespoon extra virgin olive oil
1 (1 inch thick) boneless beef loin sirloin steak (about 1 1/2 pounds)


1. Preheat broiler or prepare outdoor grill for direct grilling over medium heat. Line broiler pan with aluminum foil. Meanwhile, soak skewers in water. In small serving bowl, combine sour cream and horseradish; set aside.
2. On cutting board, coarsely chop garlic and rosemary, then sprinkle with salt and pepper. With your chef's knife at an angle, run blade across garlic mixture several times to form a paste. Transfer garlic mixture to medium bowl; stir in oil.
3. Cut steak into twenty-four 1-inch chunks; add to garlic mixture and stir to coat. Remove skewers from water. Thread 3 beef chunks on each skewer and transfer to prepared broiler pan. Broil or grill skewers 5 to 7 minutes, turning once, or until internal temperature reaches 145 degrees F for medium-rare. Serve beef with horseradish sauce for dipping.

Prep: 15 minutes             Broil/Grill: 10 minutes        Serves: 4

The Cook's Comments:

Simplicity

Again, I found this meal to be pretty simple. I only had one or two issues, and they were easy enough to fix. I'd give this a 3 out of ten for simplicity.

Complications and Suggestions     
 The main issue I had was getting the garlic mixture to become a paste. In fact, I wasn't able to, but found the meat still tasted smashing. Maybe try using a mortar and pestle. If you don't have one (like me), just smash up the garlic as much as possible. Another issue I had was I ran out of my rosemary oil mixture. I still ended up having plenty of rosemary but had to add more oil and garlic in between. My chunks also did not turn out to be 48 pieces (I doubled the recipe). If this happens, don't worry about it. Just try to have an even amount of meat on each skewer. 

Taste

It seemed a lot of people enjoyed the meat (made it for Thanksgiving), but it generally seemed that it was better with the horseradish sauce. I'd have to agree. The other thing I found that the beef was still good cold so if you have leftovers, you don't have to worry about reheating.

Other Comments

For the horseradish sauce, I ended up just picking up some bottled stuff. I don't think this was exactly what the recipe wanted, but I found it was the perfect spiciness with the sour cream blend. I also ended up cooking this meal on an indoor grill so pick your preference. 

 

Beef taken off the skewers in the picture with the dipping sauce in front.

   

Potato Chip Dipped Chicken with Pasta Salad

The Recipe:

Potato Chip Dipped Chicken

1 1/4 cups finely crushed potato chips (about 5 ounces)
1 large egg
1 tablespoon Gourmet Garden refrigerated Mediterranean herb and spice blend
1 1/4 pounds boneless, skinless chicken breast fillet
1/4 teaspoon ground black pepper
1/4 light mayonnaise
1/4 Southern style BBQ sauce
2 tablespoons sour cream

1. Preheat oven to 425 degrees F. Place crushed chips on large plate. In pie plate or shallow dish, with fork, beat egg and spice blend. Dip one chicken fillet in egg mixture, then place in crumbs on plate, turning to coat both sides and pressing lightly so they adhere. Place chicken on ungreased cookie sheet. Sprinkle both sides with pepper. Bake 11 to 13 minutes or just until internal temperature reaches 165 degrees
2. Meanwhile, in small bowl, stir mayo, BBQ sauce, and sour cream until blended. Serve chicken with sauce for dipping
Active Time: 10 minutes        Total time: 20 minutes        Serves: 4

Where do I find this? Now, I will not be able to speak for other grocery stores except Schnucks, but I found the blend in the deli section near where they cook these recipes. It's a bit difficult to find, but for me, it was near those veggie dishes/dip. However, I didn't find exactly what it called for either. See below for what I used.

I can't find it. What do I do? Now, I ended up using Schnucks Gourmet Creations Mediterranean spice dip. I found it worked wonderfully so I'd try finding a dip or blend of similar nature. If you are unable to do that, try using Italian spices instead. Just make sure to use less. Perhaps 1 1/2 teaspoons instead of a whole tablespoon.

The Cook's Comments:

Simplicity

This meal couldn't have been easier. Honestly, the hardest part was finding the spice blend. Plus, it was a quick meal to make as well. On a scale of 1-10 with one being the easiest, I'd have to give this a two. Even your child could have fun making this. :)

Complications and Suggestions

I didn't really come across any complications. However, I did mess up my dipping sauce and forgot to add the mayo. However, it was still delicious so you may want to try that some time. My biggest suggestion is adding BBQ potato chips as well as regular potato chips. It gives the chicken an extra flavour and gives it more colour when cooked, making it much more appeasing to the eye. I also found I probably could have used half of the chips suggested. I had so many left over and just had to pitch them.

Taste

Delicious! I can say this was easily a favourite dish in the household, and we even made it again the very next day. That's how tasty and easy it is. 

 

The Recipe:

Simple Pasta Salad

1 box of rainbow rotini

1 package of feta cheese

1 can black olives

1/2 package grape tomatoes

1 bottle of Italian dressing

1. In a large pot, boil water. Cook pasta until al dente. Drain pasta in large colander and run cold water over noodles to cool. Place pasta in large bowl and add tomatoes, olives, and feta cheese. Stir until well mixed. Add half a bottle of dressing. Stir. Taste. Add more dressing as desired.

The Cook's Comments:

Simplicity

If you can cook noodles, you can make this. 1/10.

Complications and Suggestions

If you like tomatoes a lot, try adding the rest of the package in. You may also want to try green olives.

Taste

Simplicity at its best. This dish makes a great side or lunch, and I have found everyone has liked this dish so far, even those who dislike pasta salad.

Other Comments

Another great factor is all the colours make it very pleasing to the eye, and you don't even have to worry about arrangement. 

             

      

Zucchini Linguine with Cheesy Garlic Bread

The Recipe:

Zucchini Linguine

1 1/2 pounds fresh tomatoes, chopped
3 garlic cloves, crushed or minced
1/2 cup fresh basil leaves, thinly sliced
1/4 cup extra virgin olive oil
2 tablespoons chopped parsley
1 1/2 teaspoons Kosher salt
1/2 teaspoon crushed red pepper flakes
12 ounces dry linguine
1 1/2 pounds fresh zucchini, thinly sliced
3/4 cups freshly grated Parmiginao-Reggiano cheese, plus additional for serving


1. In large serving bowl, toss tomatoes with garlic, basil, oil, parsley, salt and red pepper flakes; set aside to marinate while pasta cooks.
2. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Add zucchini to pasta and water at last minute of cooking. In large colander, drain zucchini and pasta.
3. Transfer zucchini and pasta to tomato mixture; toss until well combined. Add cheese; toss to combine. Serve pasta with additional cheese to sprinkle on top. Makes about nine cups.

Active time: 20 minutes       Total time: 30 minutes      Serves: 4

 

Where do I find this? Most of this ought to be extremely easy to find in your local market/grocery store. However, not everyone may know where Parmigiano-Reggiano cheese would be kept. Of course, you can always check the deli, but I found some in the refrigerated section worked perfectly well for me. If you are looking for the latter, check near the milk and cheese. It will be in a plastic cylinder, much like powdered Parmesan cheese is sold in.

I can't find it. What do I do? If you can't find Parmigiano-Reggiano cheese exactly, don't fret. Regular Parmesan cheese will work just as well. Just make sure you get the shredded stuff, not the powdered.

The Cook's Comments:

Simplicity

An especially easy meal to make. No, it's not as simple as PB&J, but the hardest part of this dish was chopping, slicing, and making sure the noodles didn't stick to the pan. On a scale of 1-10, with one being the mac and cheese easy, I'd have to put this at a two, three at the highest.

Complications and Suggestions 

Honestly, I did not have any complications while making this dish. However, be aware that if you are not using fresh basil, you definitely need to use less or the spice will be much too strong. 

Taste

For the first time, I was not overly impressed. However, I did overspice on this go and decided to use an extra two ounces of noodles. I don't think it will be a favourite dish of mine, but considering the simplicity and ease of making it (and the fact it still tasted pretty good), I can definitely see me making this several more times. On a 1-10 scale, I'd give the taste a six for the first run, but if it wasn't overspiced, it'd be at least a seven.

Other Comments 

Not only was the dish easy to make, it was easy to present. With all the red, greens, and yellows, it is eye popping on it's own and requires no skill to make it look smashing and mouthwatering.

Recipe:

Cheesy Garlic Bread

1 tube (13.8 oz) refrigerated pizza crust dough

2 teaspoons drained roasted garlic

1 package (8oz) shredded Italian cheese blend

nonctick cooking spray

1/4 teaspoon garlic salt

1. Preheat oven to 425 F. Remove pizza dough from tube; unrolls dough unto centre of cookie sheet. With fingertips, press dough into 1/4 inch thick rectangle. Spread roasted garlic lengthwise over right half of dough. Sprinkle cheese over garlic.

2. Fold left half of dough over filling; pinch edges together to seal. Spray top of dough with nonstick cooking spray; sprinkle with garlic salt.

3. Bake bread 11 to 12 minutes or until golden brown. Slice bread crosswise into six slices to serve.

Active time: 10 minutes         Total time: 21 minutes         Serves: 6

 Where do I find this? The pizza dough took me a while to find, and I noticed none of the employees really knew where it was kept either. Check with the biscuits and cookie dough.

The Cook's Comments: 

Simplicity

Again, this is an extremely easy recipe. The hardest part was rolling out the pizza dough. I'd give it a two on the scale.

Complications and Suggestions

Well, I was unable to find a tube that held 13.8 ounces of the pizza crust so I was stuck using ten. No big deal, but I'd suggest using less garlic if this happens. Actually, you may want to cut back by at least half a teaspoon anyway unless you have a strong liking for garlic. I also only had garlic powder and not garlic salt. However, it was about the same for the dish so if that's all you have, don't worry.

Taste 

The bread was excellent. Although, I didn't mind the garlic so much, I could tell it was a bit strong. It was good on its own as well, but I think a dipping sauce may have made it better.