Friday, October 23, 2015

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

The Butterfly and the Bee
c/o Fogged in Lounge
  • 1 1/2 oz calvados
  • 1/2 oz ginger liqueur (Domaine de Canton)
  • 1/2 lemon juice
  • 2 dashes lavender bitters
Shake with ice cubes and strain into a chilled cocktail glass. Lemon twist.

Beef Burrito Dip
  • 1 package Hurst's Slow Cooker Chili Beans with seasoning packet
  • 2 1/2 pounds beef chuck roast
  • 1 sweet onion, diced
  • 5 cups water
  • 15 ounces jarred salsa
  • 4 ounces cream cream cheese
  • 1 cup shredded cheddar cheese
  • 4 green onions, diced
  • tortilla chips, for serving
  • guacamole and sour cream, as desired

  1. Sort through the dry beans and remove any debris. Rinse well and place in a 5 quart slow cooker set to high.
  2. Add the diced onion to the slow cooker and top with the whole chuck roast.
  3. Sprinkle the seasoning packet from the bean package into slow cooker.
  4. Add 5 cups of water to the slow cooker, cover, and cook on high for 6 hours.
  5. Remove the lid, shred the beef with 2 forks, and stir in the salsa, cream cheese, cheddar cheese, and green onions. Stir until mixture is combined and cheese has melted.
  6. Turn slow cooker to low and serve with tortilla chips. Top with guacamole and sour cream, as desired.

Peanut Butter and Jelly Fudge
  • 1 jar marshmallow cream
  • 1 11 ounce package white chocolate chips
  • 3/4 cup creamy peanut butter
  • 1/4 cup crunchy peanut butter
  • 3/4 cup unsalted butter
  • 2 1/2 cups granulated sugar
  • pinch of kosher salt
  • 1 cup heavy whipping cream
  • 3/4 cup strawberry preserves, or your favorite jam
  1. Line an 8-inch square baking dish with parchment paper. Set aside.
  2. In a large mixing bowl, add marshmallow cream, white chocolate chips and peanut butters. Set aside.
  3. In a large saucepan, combine butter, sugar, salt, and whipping cream. Bring to a boil over medium high heat. Boil for 4 full minutes.
  4. Pour boiling mixture over ingredients in mixing bowl. Using an electric mixer, beat for about 1-2 minutes, until smooth and creamy (and white chocolate is completely melted).
  5. Pour half of the mixture into bottom of baking dish. Top with strawberry preserves. Using a knife, swirl the jelly into the fudge. Top with the remaining fudge mixture. Swirl again with the knife, to mix the preserves into the peanut butter layers.
  6. Refrigerate 4 hours, or overnight, until set. Cut into bites and enjoy. Store in airtight container in refrigerator for up to two weeks. ENJOY.

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