Tag Archives: Cooking

Adult Candy Cane Fudge

I went on a tour of a local distillery recently and got a taste of Eastside Distilling’s Peppermint Bark liqueur. It was delicious, but it got my taste buds wondering, “what can I do with that?” So, I came up with this delicious fudge recipe. 🙂

Eastside Distilling Peppermint Bark Liqueur

Adult Candy Cane Fudge

2 – 10oz. packages Dark Chocolate bits
1 c. – Milk Chocolate Chips
2 (14 oz) – Cans sweetened condensed milk
1 t. – Vanilla extract
1/4 c. – Eastside Distilling Peppermint Bark Liqueur
1/2 c. – Crushed candy canes

Dark Chocolate Chunks

1. In a large saucepan combine the chocolate and sweetened condensed milk. Cook over medium-low heat, stirring frequently, until the mixture is smooth.
2. Remove the chocolate from the heat and stir in the vanilla and liqueur.
3. Spread out on a 13×9 glass baking dish.

Candy Canes

4. Dust your fudge with the crushed candy canes.
5. Refrigerate for at least 4 hours.

Peppermint Fudge

The fudge will keep for several weeks, if you have the willpower, in the refrigerator.

Candy Cane Fudge


Let me take you on a (hash)capade (let’s go)

I’m pretty excited, My friend Clark Haass has been working on this epic hash-adventure and I’ve been along for the ride.

Today, he launched his new site and this epic new video entitled “Think Outside The Can.” Who knew there were so many ways to cook potato hash?

Check out his new video!

Bacon. Croissant. Dressing.

Those three words equal extreme deliciousness.

Now that I’ve recovered from my turkey-malaise and my food coma, I wanted to share a recipe that I devised for this year. I was talking to a friend not to long ago and we were wondering what you could do to spice up the dressing or stuffing that goes with your turkey dinner. So we devised an idea.

Bacon. Croissant. Dressing.

While I know there’s a technical difference between dressing and stuffing but I don’t think it’s safe to stuff anything edible in the bird, so I make dressing.

Here’s the ingredients:

Ingredients for Stuffing:
1/2 cup of green onions, chopped
3-4 strips of bacon, chopped
1 cup Granny Smith Apple, chopped
1/2 teaspoon of dried thyme
1/2 teaspoon of dried rosemary
2 tablespoons of dried parsley flakes
2 cups of soft croissants, chopped
1 egg
1/3 cup of milk
Salt and pepper, to taste

…and here’s what you do.

Fry your bacon to just passed “cooked” stage, some people like crispy bacon, but I was afraid of it burning. I used pepper bacon, but you can use any type of bacon that you like. Once your bacon is cooked, drain and chop it into small sized pieces.

Dice your green onion, granny smith apples, and chop your croissants into bite-sized pieces.

Combine your green onions, bacon, apples, thyme, rosemary, parsley, and croissants in a large bowl.

Mix the milk and egg, beat until combined, toss with dry ingredients.

Put everything in an oven-safe casserole pan, bake 45 minutes at 350 degrees (or until everything is heated to 170+ degrees.)


Bacon Croissant Stuffing

Recipe: Chicken Pot Pie Stew

With school looming, I’ve been working on some recipes that I could make on the weekend and would be able to either: freeze or would store for the week as lunches and dinners. I’m going to be a busy guy for about 12 week, so I found this recipe on www.pbs.org/everydayfood. Now i”m not one to leave well enough alone, and there were far too many steps to the linked recipe. So I tinkered with it. Here’s what I came up with.

3 Tablespoons butter
5 carrots
1 large onion
1 sprig Fresh Thyme
2 tablespoons flour
1 can chicken stock
1 lb chicken (Boneless/Skinless)
1 cup milk
2 cups frozen peas
Salt & Pepper to taste

In a dutch oven, melt butter over med heat. Chop onions and carrots into med bite sized pieces and sautee until onions become translucent and tender. Add Thyme and flour, stir and cook for 2 minutes. Whisk in chicken stock, making sure you get all the bits and lumps off the bottom. Add Milk, Add chicken which has been cut into bite-sized chunks, cover and cook on medium low heat for 30-45 stirring regularly, add peas in the last 5 minutes of cooking. Add salt & pepper to taste.

Here's what it looked like.

Recipe – Crockpot Spaghetti Sauce.

This is one of my favorite ways to make spaghetti sauce. I thought I would share it with my friends, since it seems we’re all a little foodie. 🙂

1 – Red Pepper
1 – Yellow Pepper
1 – Ear Garlic (about 10 cloves)
1 – White Onion
2 – 16 oz cans of stewed tomatoes
1 – Jar Premade Spaghetti Sauce
1 – Can Black Olives (Drained and Chopped)
1/2 – tsp Red Pepper flakes
1 – tsp Dried Basil
2 – tbsp dried parsley
1 – Pkg Spaghetti Spice
1 – lb Italian Sausage or Ground Beef (Omit if your vegitarian)

Chop Peppers, Garlic, Onion, Olives into bite-sized pieces (I usually like to leave them larger than diced so you can see them) toss into crockpot. Drain one can stewed tomatoes (Unless you like your sauce to be a little less thick) and add both cans to the crockpot. Add all the spices and tomato sauce. Brown your Ground beef or italian sausage, drain and add. Turn your crockpot on high for about 3-4 hours or Low for 5-6.