Christmas Tree Cheesy Bites

Just follow the instructions in the pictures

 Italian Drunken Noodles is a fantastic fusion dish: wide noodles, Italian sausage, peppers, tomatoes, wine, garlic, herbs… rich, savory, a little spicy, and incredibly comforting.

Here’s a perfect, flavorful recipe for you:

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🇮🇹🍷 Italian Drunken Noodles

Serves: 4

Cook Time: ~30 minutes

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Ingredients

For the noodles

• 12 oz wide egg noodles (or pappardelle/fettuccine)
• Salt for boiling water

For the sauce

• 1 lb Italian sausage (mild or hot; casings removed if linked)
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1–2 bell peppers, sliced (red and yellow taste best)
• 1–2 banana peppers or 1 jalapeño, sliced (optional for heat)
• 1 (14.5 oz) can diced tomatoes
• 1/3 cup white wine (or red — both work)
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1 tsp dried basil (or 1 tbsp fresh)
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• Salt & black pepper
• 2 tbsp olive oil (if needed)
• Fresh parsley or basil, for garnish
• Freshly grated Parmesan, for serving

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Instructions

1. Cook the noodles

Boil the noodles according to package directions until al dente.
Drain and set aside (toss lightly with olive oil to prevent sticking).

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2. Brown the sausage

In a large skillet or Dutch oven over medium-high heat:

1. Add the sausage and break it apart.
2. Cook until browned and crispy around the edges.
3. Remove to a plate if there's a lot of grease (leave 1–2 tbsp in the pan).

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3. Sauté the vegetables

Add in:

• Onion
• Bell peppers
• Banana pepper/jalapeño (optional)

Sauté 5–7 minutes until softened and lightly browned.

Add the garlic and cook 30 seconds.

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4. Build the sauce

Stir in:

• Tomato paste
• Italian seasoning
• Basil
• Red pepper flakes

Cook 1–2 minutes until the paste darkens slightly.

Add:

• The wine (deglaze and scrape the pan)
• The diced tomatoes

Bring to a low simmer.

Return the sausage to the pan and simmer 5–10 minutes to meld flavors.

Taste and season with salt and pepper.

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5. Combine

Add the cooked noodles to the sauce and toss until everything is well coated.

Simmer 2 more minutes so the noodles absorb the flavor.

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6. Serve

Top with:

• Fresh basil or parsley
• Plenty of grated Parmesan
• More crushed red pepper if you like heat

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Taco Soup

Here is the recipe:

Ingredients:

*   1 pound ground beef

*   1 onion, chopped

*   2 cloves garlic, minced

*   1 packet taco seasoning

*   4 cups beef broth

*   1 (14.5 ounce) can diced tomatoes, undrained

*   1 (10 ounce) can Rotel tomatoes and chilies, undrained

*   1 cup shredded cheddar cheese

*   1/2 cup sour cream

*   Optional toppings: avocado, cilantro, lime wedges

Instructions:

1.  Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess grease.

2.  Add the onion and garlic to the pot and cook until softened, about 5 minutes.

3.  Stir in the taco seasoning, beef broth, diced tomatoes, and Rotel tomatoes and chilies. Bring to a boil, then reduce heat and bsimmer for 15 minutes.

4.  Stir in the cheddar cheese and sour cream until melted and combined.

5.  Serve hot, garnished with your favorite toppings.

100 Year Old Fruit Cake

100-Year-Old Fruit Cake

Ingredients:

1 teaspoon vanilla extract

2 cups all-purpose flour

2 cups mixed dried fruit

4 large eggs

1/2 teaspoon salt

1 cup unsalted butter

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup rum

1 teaspoon baking powder

1 cup brown sugar

1 cup chopped nuts

Steps:

1. Soak the dried fruit in rum overnight.

2. Preheat the oven to 325°F (165°C).

3. In a bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.

4. In another bowl, cream the butter and sugar until light and fluffy.

5. Beat in the eggs one at a time, then stir in the vanilla.

6. Gradually blend in the flour mixture.

7. Fold in the soaked fruit and chopped nuts.

8. Pour the batter into a greased and floured loaf pan.

9. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

11. Wrap the cooled cake in cheesecloth soaked in rum, then in foil, and age for at least a week before serving.

Knockoff Orange Julius

First time I had this was in the West Edmonton Mall.

🍊 Classic Orange Julius (the OG way!)

I made the original Orange Julius yep, the one from the 1920s that actually used an egg! 🥚✨ It’s creamy, frothy, and tastes like a dreamsicle in a cup.

Recipe:

To a blender, add:

 • 6 oz frozen orange juice concentrate (or ¾ cup orange juice)

 • 1 cup milk

 • 1 egg 

 • ¼ cup sugar

 • 1 tsp vanilla extract

 • 1 cup ice

Blend until smooth and foamy  that’s it! Pour, sip, and feel the nostalgia 🍊💭

Bacon Ranch Chicken Salad

Bacon Ranch Chicken Salad

Creamy • Crunchy • Flavor-Packed • Perfect for Meal Prep

Ingredients:

2 cups cooked chicken breast, shredded or cubed

4 slices bacon, cooked and crumbled

1/2 cup cheddar cheese, shredded

1/4 cup red onion, finely chopped

1/2 cup celery, finely chopped

1/4 cup green onions, chopped

1/2 cup mayonnaise

1/4 cup ranch dressing

Salt and pepper, to taste

⸻

Instructions

1. Cook the Bacon

Cook bacon until crisp.

Drain on paper towels and crumble.

Set aside to cool.

⸻

2. Prepare the Chicken

Use cooked chicken breast — rotisserie chicken, leftover chicken, or meal-prepped chicken all work well.

Cube or shred into bite-sized pieces.

⸻

3. Mix the Sauce

In a medium bowl, whisk together:

 • mayonnaise

 • ranch dressing

 • salt and pepper

Taste and adjust seasoning as needed.

⸻

4. Combine Everything

In a large mixing bowl, add:

 • chicken

 • bacon

 • cheddar cheese

 • red onion

 • celery

 • green onions

Pour the dressing over the top and fold gently until everything is evenly coated.

⸻

5. Chill

Cover and refrigerate for at least 30 minutes to let the flavors blend.

(This makes it even better!)

Funeral Potatoes

“Funeral potatoes” got their name because they’re a classic comfort-food casserole traditionally served at gatherings after funerals, especially in parts of the U.S. Midwest and Mountain West (notably among Latter-day Saint / Mormon communities in Utah and Idaho).

Here’s why the name stuck:

1. They’re easy to make in large batches

Perfect for feeding a crowd of family and friends after a service.

2. They’re comforting, simple, and familiar

It’s the kind of warm, creamy, cheesy, stick-to-your-ribs dish people bring to potlucks or to grieving families.

3. They became a cultural tradition

Church groups and community members often prepared this exact potato casserole—usually hash browns + sour cream + cream soup + cheese + buttery topping—so the dish became strongly associated with funerals.

4. The name spread outside the tradition

Even cookbooks and restaurants started calling them “funeral potatoes,” and now it’s just the common name.

If you want, I can also give you a recipe!

YES PLEASE!!

Here’s a classic, creamy, cheesy Funeral Potatoes recipe—the traditional version everyone expects (and loves):

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🥔 Funeral Potatoes (Cheesy Hash Brown Casserole)

Ingredients

• 1 bag (30 oz / ~850 g) frozen shredded hash browns, thawed
• 1 can (10.5 oz) cream of chicken soup
  (or cream of mushroom for a vegetarian version)
• 2 cups sour cream
• 2 cups shredded cheddar cheese
• 1/2 cup melted butter
• 1/2 cup chopped onions (optional but classic)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional)

Topping (choose one)

• Cornflake topping (traditional)
  • 2 cups crushed cornflakes
  • 1/4 cup melted butter
• OR Ritz cracker topping
  • 1 sleeve Ritz crackers, crushed
  • 1/4 cup melted butter
• OR No topping (still delicious)

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix:
   • soup
   • sour cream
   • melted butter
   • cheese
   • onions
   • salt, pepper, and garlic powder
3. Add thawed hash browns and stir until well combined.
4. Spread the mixture into a 9×13 baking dish.
5. In a small bowl, mix your cornflakes or crackers with melted butter and sprinkle over the top.
6. Bake 45–50 minutes, until the top is golden and the casserole is bubbling around the edges.
7. Let it rest 5–10 minutes before serving.

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⭐ Optional Add-Ins

• 1–2 cups cooked ham or rotisserie chicken
• 1 cup frozen peas or mixed veggies
• Swap cheddar for Colby-Jack or Monterey Jack
• Add 1/4 cup parmesan for extra richness

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Pineapple Chicken

Here’s a fantastic Pineapple Chicken recipe that’s sweet, tangy, and super easy to make. 

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🍍 Sweet & Sticky Pineapple Chicken

Ingredients

For the chicken:

• 1 ½–2 lbs chicken thighs or breasts, cut into bite-size pieces
• 2 tbsp oil
• Salt & pepper
• 1 tbsp cornstarch (optional — helps browning)

For the sauce:

• 1 can (14–20 oz) pineapple chunks with juice
• ½ cup brown sugar
• ⅓ cup soy sauce
• 2 tbsp rice vinegar (or white vinegar)
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger (or ¼ tsp powdered)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Optional add-ins:

• 1 red or green bell pepper, chopped
• 1 small onion, sliced
• Red pepper flakes for heat
• Sesame seeds & green onions for garnish

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🔥 Instructions

1. Brown the chicken

1. Season chicken with salt, pepper, and a little cornstarch.
2. Heat oil in a skillet over medium-high.
3. Cook chicken until browned and mostly cooked through (6–8 minutes).
4. Remove chicken and set aside.

2. Sauté veggies (optional)

If using peppers or onions, sauté them in the same pan until slightly soft.

3. Make the pineapple sauce

In the skillet, add:

• Pineapple with juice
• Brown sugar
• Soy sauce
• Vinegar
• Garlic
• Ginger

Bring to a simmer.

4. Thicken

Stir in cornstarch slurry and cook 1–2 minutes until glossy and thick.

5. Combine

Add chicken back in.
Simmer 5 more minutes until everything is coated and sticky.

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🍽️ Serve with:

• Steamed rice
• Coconut rice (AMAZING with this!)
• Stir-fried veggies
• Noodles

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Christmas Eggnog Milkshake

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🎄 Eggnog Milkshake (5 Minutes!)

Ingredients

• 2 cups vanilla ice cream
• 1 cup eggnog (store-bought or homemade)
• ½ teaspoon vanilla extract
• ¼ teaspoon ground nutmeg
• Optional:
  • A pinch of cinnamon
  • 1–2 ounces bourbon or rum (for an adult version)
  • Whipped cream for topping
  • A dash of nutmeg or holiday sprinkles

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Instructions

1. Add to blender

Add:

• Ice cream
• Eggnog
• Vanilla
• Nutmeg
• (Cinnamon/alcohol if using)

2. Blend

Blend until thick, smooth, and dreamy — about 20–30 seconds.

3. Serve

Pour into a tall glass and top with:

• Whipped cream
• Fresh nutmeg
• Optional crushed cookies or sprinkles

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Variations

✨ Gingerbread Eggnog Shake
Add 1 tablespoon molasses + pinch of ginger.

✨ Chocolate Eggnog Shake
Add 2 tablespoons cocoa powder or hot fudge.

✨ Caramel Eggnog Shake
Blend in 1–2 tablespoons caramel sauce.

✨ Peppermint Eggnog Shake
Add ¼ teaspoon peppermint extract + crushed candy cane.

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Eggnog

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🎄 Easy No-Cook Blender Eggnog

⭐ Note: This recipe uses raw eggs.

If you prefer, I can also give you a pasteurized-egg version or show you how to pasteurize eggs at home.

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Ingredients

• 4 large eggs
• ½ cup granulated sugar
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• Pinch of cinnamon (optional)
• Pinch of salt
• Optional alcohol:
  • ½–1 cup bourbon, dark rum, or brandy

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Instructions

1. Add everything to the blender

Add:

• Eggs
• Sugar
• Milk
• Heavy cream
• Vanilla
• Nutmeg
• Cinnamon
• Salt
  (And alcohol if using.)

2. Blend until frothy

Blend 30–45 seconds on high until creamy and lightly foamy.

3. Chill

Pour into a jug and refrigerate at least 1 hour to let flavors blend and thicken slightly.

4. Serve

Stir well and pour into glasses.
Top with:

• Fresh grated nutmeg
• A cinnamon stick
• Whipped cream (optional)

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Apple Pie Cookie

Me: using this picture, can you reverse engineer how to make this cookie?

ChatGPT: Absolutely — I can reverse-engineer a full recipe based on the ingredients shown and the style of the cookie in the picture. Here’s a complete, workable recipe for Apple Pie Cookies that look and taste like the ones shown.

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🍎 Apple Pie Cookies — Reverse-Engineered Recipe

These cookies have a soft, cinnamon-spiced base topped with a mini apple-pie filling and a cute lattice crust.

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INGREDIENTS

Dry Ingredients

• 1 1/4 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/3 cup brown sugar
• 1/3 cup apples, finely diced
• 1/3 cup applesauce

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🍪 STEP-BY-STEP INSTRUCTIONS

1. Make the Dough

1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk together the flour, cinnamon, baking soda, and salt.
3. In another bowl, cream butter, white sugar, and brown sugar until light and fluffy.
4. Mix in the applesauce until well combined.
5. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.

2. Prepare the Apple Pie Filling

Since the ingredients don’t list a separate filling, the filling appears to be the diced apples cooked slightly to thicken:

1. In a small saucepan over medium heat, add:
   • 1/3 cup finely diced apples
   • 1–2 tbsp sugar (optional, if you want it sweeter)
   • A small splash of water or lemon juice
   • A pinch of cinnamon
2. Cook for 5–7 minutes, until apples soften and mixture thickens like pie filling.
3. Cool completely before topping cookies.

(If you don’t want extra work, you can skip cooking and simply use the diced apples as-is, but cooking them will give that glossy pie look seen in the photo.)

3. Shape the Cookies

1. Scoop about 1 tbsp of dough and flatten into a small disk.
2. Press a shallow well in the center (like a thumbprint cookie).
3. Spoon a small amount of apple filling into the well.

4. Make the Lattice Tops

1. Roll out a small portion of dough very thin.
2. Cut thin strips (a knife or pizza cutter works well).
3. Lay strips in a criss-cross lattice pattern over each cookie.
4. Press edges gently to adhere.
5. Trim excess.

5. Bake

• Bake for 10–12 minutes, or until edges look lightly golden.
• Cool on the tray for 5 minutes, then transfer to a rack.

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⭐ Tips for Best Results

• Chill the dough for 20 minutes if it feels sticky.
• For deeper “pie crust” color, brush the lattice with a little milk or melted butter before baking.
• Add a pinch of nutmeg to the dough for extra cozy flavor.

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Bow Tie Bread Buns

The picture, above, is the end product

Start by rolling out your dough and cut into a six inch circle

Use this as a guide to understand the cuts I talk about as I know younger folks only seem to understand analog clocks as in 10 after 2 would look like 2:10

Put a hole in the middle as a place holder

One cut down at the 6 o'clock position

One cut at 2 and 4 o'clock 

One cut at 8 and 10 o'clock 

Two cuts at 12 o'clock 

Lift the 9 o'clock and tuck the 8 and 10 o'clock together and lay the 9 o'clock on top

Lift the 3 o'clock and tuck the 2 and 4 o'clock together laying the 3 o'clock on top

Grab the 12 o'clock and pull down to the 6 o'clock position and tuck under

Should look like this when done

Lay on a parchment paper lined cookie sheet

Egg wash your bow ties and some sesame seeds garnish

Cross-reference my garlic knot recipe for baking instructions.

http://cookwithmitch.blogspot.com/2016/08/bread-croissants.html

No Bake Cookies

No Bake Cookies

2 cups sugar

1 stick butter

1/2 cup milk

1/2 cup peanut butter 

Splash of vanilla 

1/2 cup chocolate chips

Bring to a boil, boil for 2 minutes. Add 3 cups oats and mix 1 minute. 

Remove from heat and scoop immediately.

HOLIDAY FUDGE RECIPE

EASY HOLIDAY FUDGE RECIPE!

WHITE CHOCOLATE CARAMEL FUDGE:

24 oz white baking chips

14 oz sweetened condensed milk

2½ + 1½ tbsp heavy cream

25 wrapped caramels

COTTON CANDY FUDGE:

22 oz white chocolate chips

14 oz can sweetened condensed milk

¼ cup unsalted butter

2 tsp cotton candy flavoring

½-¾ tsp pink gel food coloring

½-¾ tsp purple gel food coloring

MAPLE WALNUT FUDGE:

3 cups white chocolate chips

14 oz sweetened condensed milk

4 tbsp salted butter

¾ tsp maple extract

1½ cups roughly chopped walnuts

CHRISTMAS FUDGE:

22 oz white chocolate chips

14 oz sweetened condensed milk

4 tbsp unsalted butter

¼-½ tsp red gel food coloring

¼-½ tsp green gel food coloring

BUTTERSCOTCH FUDGE:

22 oz packages of butterscotch morsels (chips)

14 oz sweetened condensed milk

¼ teaspoon salt optional

Mum's Fudge

I found my recipe that I got online,  always thought I had gotten it from Gisele BUT she said not hers. 

I grease a pan 9X9 inches with butter... 

  Here it is the recipe:

   

     PEANUT BUTTER FUDGE

        2 Cups of white sugar  

       1/ 2 cup of milk     I buy 2%milk

       Mix this together

   Bring to a BOIL for 2 ½ minutes 

  Take it off the stove and add 1 tsp. Vanilla 

   Then add: 

   3 / 4  cup of peanut butter with or without peanuts

   Beat till it thickens  (NOT glossy)

   Spread in pan wait for it to cool down and then cut it up into small bite size pieces. 

    As a rule I can cut about 90 pieces,  people told me there the right size, instead of having a BIG piece, they can pop it in their mouth and easy to eat.  

   Good luck and hope you'll make some , I am,  for a meeting and give some to the executives for Xmas. But it will be early Dec. Ha ha 

   Take care 'cause I care    love you moreeeeeeeeee from mum  xoxox 

Whiskey Balls

The original recipe is called Bourbon Balls, but since "someone" put a bunch of tarrifs on stuff, Canadians have been boycotting their imports.  Stuff like Bourbon is not available in our liquor stores in Canada. 

Ingredients 

1/2 cup butter

4 to 5 cups of icing sugar

1 cup pecans, toasted

1/4 cup Crown Royal

1 tsp vanilla extract 

3 cups chocolate chips

Directions

Soak the pecans in the whiskey for 8 hours.

In a stand mixer, mixing bowl, add the softened butter and about half the sugar.  At low speed, combine. 

Add the vanilla and the other half of the sugar.  Once mixed, it should be crumbly.

Put the soaked pecans in a food processor and pulse till the nuts are well chopped.

Add the nuts to the butter/sugar and combine to form a dough.  

If too wet, add more icing sugar.  If too dry, add more whiskey. 

Refrigerate for 1 hour to allow the dough to be handled without creating a big mess.

Using a large spoon, grab some dough and form a ball.  Transfer to a cookie sheet lined with parchment paper.

Transfer to the freezer for 1 hour.

Melt the chocolate in the microwave, or, use a double boiler method.

Stab each ball with a toothpick and dip into the chocolate.

Remove the toothpick and sprinkle some pecans over the ball, before the chocolate sets.

Allow the chocolate to set.

Taste will get better over two days.  These balls will last for two weeks in an air tight container.

Original Facebook post:

https://www.facebook.com/share/v/17D57p9NA6/

Chocolate Mint Fudge

I made mint chocolate fudge by mistake once.

I was in the grocery store and seen some chocolate chips in the sale bin.  I grabbed them and took them home thinking I just got a wonderful bargain.

I made the fudge for work.  Can't remember who had requested it, but that bit isn't important. 

After making and cutting up the fudge, I had a taste test.  WTF!? Mint chocolate!?

I was sure it was trash, but I brought them to work.

They were the biggest hit.

Ingredients 

1 bag (300 gm) of mint chocolate chips

OR

1 bag (300 gm) milk chocolate chips

1 can (340 ml) jar of chocolate frosting

1 tsp mint extract or peppermint extract

Crushed candy canes, garnish (optional)

Stuff you will need 

Microwave safe bowl

Spatula

8x8 parchment paper lined baking dish

Directions

Add the mint chocolate chips and chocolate frosting in a microwave safe bowl.

Heat in the microwave 1 1/2 to 2 minutes.

Mix the ingredients till smooth.

Transfer to the baking dish and smooth it out.

Sprinkle crushed candy canes across the fudge.

Place the fridge 2 to 3 hours.

Remove the fudge from the pan and cut into 1 inch squares.

Original Facebook post:

https://www.facebook.com/share/r/1QXvnhRo36/

Peanutbutter Fudge

I watch a lot of cooking videos.  It seems a lot of them say stuff like it has 4 ingredients, and then the ingredients is about 12 or more when it's all done.

This one is actually 2 ingredients.  Is the garnish 3?  You decide.

Ingredients 

2 cups peanutbutter 

1 (16 oz/340 ml) jar of vanilla frosting

Stuff you will need 

Microwave safe bowl

Spatula

8x8 parchment paper lined baking dish

Directions

Add the peanutbutter and frosting in a microwave safe bowl.

Heat in the microwave 1 1/2 to 2 minutes.

Mix the ingredients till smooth.

Transfer to the baking dish and smooth it out.

Sprinkle sea salt across the fudge.

Place the fridge 2 to 3 hours.

Remove the fudge from the pan and cut into 1 inch squares.

Original Facebook post:

https://www.facebook.com/share/r/1BtjRXWbM3/

Apple Pie Baked Beans

Ok, I will admit, this kinda got my head in a bit of a spin.

Ingredients 

1 pound hot sausage

1 onion, chopped

1 red bell pepper, chopped

2 cans, 28 oz, baked beans, drained

1 can, 21 oz, apple pie filling

1 cup BBQ Sauce

1 Tbsp mustard

1 Tbsp worcestershire sauce 

1 tsp hot sauce

2 tsp BBQ rub seasoning

Directions

Brown and crumble the sausage.

Add the veggies and cook till the onions are translucent. 

Add the beans and drain off the liquid that is at the top of the can of beans.  Add the remainder of the ingredients. 

Using a spoon, break up the apples. (I think I would do this prior to adding them to the pot)

Simmer for about an hour.

Original Facebook post:

https://www.facebook.com/share/r/17gEdCi4TR/

Boston Cream Fudge

I like fudge as much as the next person.  If you ask me what my favorite donut is, well, of course it's Boston Cream Donut.  This merging of recipes is SURE to be a hit!!

Ingredients 

1/2 cup butter

2 cups white sugar

1/2 cup of heavy cream (35%)

1 package 200 gm white chocolate chips

16 oz jar of Marshmallow Fluff

1/2 box of vanilla pudding mix

1 tsp vanilla 

3 Tbsp cocao powder 

1 cup milk chocolate chips

Stuff you will need 

8x8 baking dish

Parchment paper 

Sauce pan

Spatula 

Butter knife

Icing knife

Cutting board 

Sharp knife 

Directions

In the sauce pan, add butter, sugar, and heavy cream.

Heat to medium and bring to a gentle boil.  Lower the heat to simmer and set your timer for 7 minutes.  Stir constantly.

Add the white chocolate chips and continue to stir until melted.

Add the marshmallow fluff and fold into the mix.

Add the 1/2 package of vanilla pudding mix and the vanilla extract. 

In the 8x8 baking dish, cut two pieces of parchment paper so that most of the dish is covered.

Pour about 3/4 of the fudge into the baking dish.

In the sauce pan, add the cocao and stir till incorporated.  

Pour that last 1/4 of the chocolate fudge into the baking dish.

Using a butter knife, swirl the chocolate fudge into the vanilla fudge.

Put the fudge into the fridge for about an hour.

Melt the milk chocolate in a microwave safe bowl, about 30 seconds at a time.  Once melted, pour over the fudge.  Using an icing knife, create an even layer of chocolate across the fudge.

Put the fudge in the fridge overnight.

Next day, remove the fudge and cut into squares.  About 1 inch squares.

Sweet Baby Jesus!!  

Holy Shit Balls!! 

10 out of 10!!

Original Facebook post:

https://www.facebook.com/share/r/1BXfS8Z7nk/

Homemade Perogies

Me: Do you have a recipe for perogies

ChatGPT: Absolutely! Here’s a classic homemade pierogi (perogies) recipe — tender dough stuffed with creamy potato and cheese filling (though you can easily swap fillings).

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🥔 Classic Potato & Cheese Perogies

Ingredients

For the dough:

• 2 cups all-purpose flour (plus extra for dusting)
• ½ tsp salt
• 1 large egg
• ½ cup sour cream
• ¼ cup butter, softened (or melted and cooled)

For the filling:

• 3 medium potatoes, peeled and diced
• 1 cup shredded sharp cheddar cheese (or farmer’s cheese for a traditional version)
• 2 tbsp butter
• Salt and pepper to taste
• (Optional) ½ small onion, finely minced and sautéed

For serving:

• Butter for frying
• Onions, sliced and caramelized (optional)
• Sour cream for dipping

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👩‍🍳 Instructions

1. Make the dough

1. In a large bowl, mix flour and salt.
2. Add egg, sour cream, and butter. Mix until it forms a soft dough.
3. Knead on a floured surface for 3–5 minutes until smooth.
4. Wrap in plastic and rest 30 minutes (this helps it roll easier).

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2. Make the filling

1. Boil potatoes in salted water until tender (about 10–12 minutes). Drain.
2. Mash potatoes with butter and cheese until smooth and creamy.
3. Stir in sautéed onions if using. Season with salt and pepper. Let cool completely.

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3. Fill and shape

1. Roll out dough on a floured surface to about ⅛-inch thick.
2. Cut circles using a 3-inch cutter or drinking glass.
3. Place 1 teaspoon of filling in the center of each.
4. Fold in half and pinch edges tightly to seal. (You can crimp with a fork for extra seal.)

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4. Cook the perogies

1. Bring a large pot of salted water to a gentle boil.
2. Drop perogies in (don’t crowd the pot). Cook until they float, then 1–2 minutes more.
3. Remove with a slotted spoon and drain.

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5. Optional: Pan-fry

• Melt butter in a skillet and sauté boiled perogies until golden brown on both sides.
• Add caramelized onions if you like — it’s divine.

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🍽️ Serving Suggestions

• Serve hot with sour cream, green onions, or crispy bacon bits.
• Try variations:
  • Sauerkraut & mushroom filling
  • Ground meat & onion
  • Sweet perogies (fill with fruit and serve with sugar & cream)

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Original Facebook post:

https://www.facebook.com/share/v/17qwDnZVvt/

Homemade Cherry Cordial

Me: Do you have a recipe for cherry cordials?

ChatGPT: Oh yes — I do! 🍒 Here’s a classic homemade Cherry Cordials recipe — just like the luscious ones with the soft, sweet center and chocolate shell that melt in your mouth:

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🍒 Homemade Cherry Cordials

Ingredients

For the filling:

• 1 (10 oz) jar maraschino cherries, drained (reserve juice)
• 3 tbsp unsalted butter, softened
• 2 tbsp corn syrup (or honey)
• 2 cups powdered sugar
• 1–2 tsp reserved cherry juice (for consistency)

For the coating:

• 10–12 oz semi-sweet or dark chocolate chips (or coating chocolate)
• 1 tbsp shortening or coconut oil (optional, for smooth melting)

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Instructions

1. Prepare the Cherries:

   • Drain the maraschino cherries and pat them very dry with paper towels.
   • Place them on another paper towel while you prepare the fondant filling — moisture can cause the coating to seize.

2. Make the Fondant Filling:

   • In a bowl, cream together the butter and corn syrup until smooth.
   • Gradually add powdered sugar, mixing until it forms a thick, pliable dough.
   • Add 1–2 tsp cherry juice a little at a time if needed for softness.
   • Chill for 20 minutes — this makes wrapping the cherries easier.

3. Wrap the Cherries:

   • Scoop about 1 teaspoon of fondant, flatten it in your palm, and wrap it around a cherry.
   • Roll gently into a ball, sealing completely.
   • Place wrapped cherries on a parchment-lined tray and chill for 30 minutes.

4. Coat in Chocolate:

   • Melt chocolate and shortening (if using) in a double boiler or microwave in short bursts, stirring until smooth.
   • Dip each cherry center in the melted chocolate using a fork or dipping tool, letting excess drip off.
   • Place on waxed or parchment paper to set.

5. Ripen for Perfection:

   • Once all are coated, let them stand at room temperature until firm.
   • For best results, store them in an airtight container for 1–2 weeks in a cool place.
     • During this time, the fondant liquefies around the cherry, giving that gooey cordial center!

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🍫 Tips

• Want a quicker “soft” center? Add ½ tsp invertase (an enzyme used in candy making) to the fondant before wrapping the cherries — it speeds up the liquefying process.
• You can use white chocolate or dark chocolate coatings for variations.

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Me: Is there a reason you would want the cherry to liquefy?

ChatHPT: Excellent question — and yes, there is a reason!

When you make cherry cordials, the goal (for the traditional kind) is to create that liquid, syrupy center surrounding the cherry — it’s what gives the candy that “burst” of sweetness when you bite into it.

Here’s what’s going on behind the scenes:

🍒 Science of the Liquefied Center:

• The creamy fondant you wrap around the cherry is made mostly of sugar.
• Over time, enzymes (or natural chemical processes, if no enzyme is added) break down some of the sucrose (table sugar) into glucose and fructose — sugars that stay liquid.
• This process causes the solid fondant to liquefy into a smooth syrup that surrounds the cherry under the chocolate shell.
• The result is that classic “cordial” texture: crisp chocolate outside, soft syrupy middle, and sweet cherry in the center.

🍬 If You Don’t Want It to Liquefy:

• Simply skip the invertase (enzyme) and eat the candies fresh — you’ll have a creamy fondant-style filling instead of liquid.
• Some people prefer that version because it’s less messy and has more of a fudge-like bite.

So it’s really a matter of personal taste —
✅ Liquefied = traditional cordial candy feel
✅ Creamy = rich cherry truffle feel

Original Facebook post:

https://www.facebook.com/share/v/189AHQYXx7/

Ginger Beer

Me: Do you have a recipe for Ginger Beer?

ChatGPT: Would you like me to include a “ginger bug” starter method too? That’s a natural yeast culture for brewing authentic, probiotic-style ginger beer with no commercial yeast.

Me: Yes please!!

ChatGPT: Perfect! 👏 You’re going old-school authentic with this — love it! A ginger bug is the heart of traditional ginger beer brewing. It’s a natural wild-yeast starter made from ginger, sugar, and water that ferments over a few days, much like a sourdough starter for bread.

Once you have your ginger bug bubbling away, you can use it to make naturally carbonated, probiotic ginger beer (or even root beer, lemonade, or fruit sodas).

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🌱 Ginger Bug Starter Recipe

Makes: About 1 cup of starter
Time: 4–6 days to get it active

🧂 Ingredients

• Fresh ginger root – 2 tablespoons, grated (no need to peel if it’s organic)
• Sugar – 2 tablespoons (white or raw sugar)
• Non-chlorinated water – 1 cup (room temperature)

🧠 Tip: Avoid chlorinated tap water — it can kill the natural yeasts. If you’re not sure, boil and cool your tap water first.

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🧉 Instructions

1. Day 1: Start the bug

   • In a clean glass jar (like a mason jar), combine:
     1 cup water, 2 tbsp grated ginger, and 2 tbsp sugar.
   • Stir with a non-metal spoon (wood or plastic).
   • Cover loosely with a clean cloth or paper towel and a rubber band (to let air in, but keep dust out).

2. Days 2–6: Feed it daily

   • Every 24 hours, add:
     • 1 tablespoon grated ginger
     • 1 tablespoon sugar
   • Stir well each time.

3. Watch it come alive

   • After 3–6 days, it should:
     • Smell pleasantly yeasty and gingery (like mild beer or bread dough)
     • Have tiny bubbles rising to the surface
     • Fizz slightly when stirred
   • That’s when it’s active and ready to brew!

4. To keep it alive:

• Keep feeding it daily if left at room temp.
• Or refrigerate and “wake it up” weekly with 1 tbsp ginger + 1 tbsp sugar.

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🍺 Brewing Ginger Beer with a Ginger Bug

Once your bug is active, here’s how to turn it into delicious homemade ginger beer:

🧂 Ingredients

• Fresh ginger – 1/4 cup, grated
• Sugar – 3/4 to 1 cup (adjust to taste)
• Lemon juice – 1/4 cup
• Water – about 8 cups
• 1/2 cup of your active ginger bug liquid (strained)

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🧉 Instructions

1. Make ginger base syrup:

   • In a pot, combine grated ginger, sugar, and 2 cups of water.
   • Simmer 5–10 minutes, stirring to dissolve sugar.
   • Remove from heat, add lemon juice, and cool to room temperature.

2. Add water and ginger bug:

   • Strain the syrup into a large jug or jar.
   • Add remaining water (6 cups) and 1/2 cup strained ginger bug liquid.
   • Stir gently.

3. Ferment:

   • Cover loosely and let sit at room temp for 1–3 days.
   • Once it’s fizzy and tangy, strain and pour into bottles (plastic or swing-top glass).

4. Carbonate & chill:

   • Leave sealed bottles at room temp for 12–24 hours (check pressure carefully).
   • Then refrigerate to stop fermentation.

5. Enjoy!

   • Serve cold, over ice, with lemon or mint.

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⚠️ Safety Note: Naturally fermented beverages build pressure fast. Always “burp” bottles once or twice a day if using glass (open slightly to release gas), or use plastic bottles which expand safely.

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This is the original Facebook video:

https://www.facebook.com/share/v/1BXYcqnuVF/

Here’s a classic homemade ginger beer recipe — fizzy, spicy, and refreshing, whether you enjoy it on its own or as a mixer (like in a Moscow Mule).

You can make it naturally fermented for that traditional tang and fizz, or quick and non-alcoholic using soda water or yeast-free carbonation. I’ll include both methods below 👇

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🍺 Classic Fermented Ginger Beer (Traditional Style)

Makes: About 2 liters
Fermentation time: 2–3 days

🧂 Ingredients

• Fresh ginger root – 1/4 cup (about 2 oz), grated
• Sugar – 1 cup (white or raw)
• Fresh lemon juice – 1/4 cup (1–2 lemons)
• Water – about 8 cups (divided)
• Active dry yeast – 1/8 teaspoon (just a pinch!)
• Optional: a few mint leaves or a cinnamon stick for flavor

🧉 Instructions

1. Make the ginger base:

   • In a saucepan, combine 2 cups of water, grated ginger, and sugar.
   • Bring to a simmer and stir until the sugar dissolves (about 5 minutes).
   • Remove from heat, add lemon juice, and let it cool to room temperature.

2. Strain & mix:

   • Strain the ginger syrup through a fine mesh or cheesecloth into a large, clean jug or bowl.
   • Add 6 more cups of cool water and stir.

3. Add yeast:

   • Sprinkle in the yeast and stir gently to combine.
   • Cover the container with a clean cloth or plastic wrap with a few holes poked in it (for air release).

4. Ferment:

   • Let it sit at room temperature (70–75°F / 21–24°C) for 24 to 48 hours.
   • Taste occasionally — once it’s fizzy and slightly tangy (not too sweet), it’s ready.

5. Bottle and chill:

   • Carefully pour into plastic or glass bottles using a funnel (leave 1 inch of headspace).
   • Seal tightly and refrigerate. This stops fermentation and builds carbonation.
   • Serve cold!

🧠 Tip: Use plastic bottles if you’re new to fermentation — they expand slightly, so you’ll know when it’s carbonated (they’ll feel firm when squeezed).

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⚡ Quick (Non-Fermented) Ginger Beer

Makes: About 2 liters

🧂 Ingredients

• Fresh ginger root – 1/4 cup, grated
• Sugar – 3/4 cup
• Lemon juice – 1/4 cup
• Water – 1 cup
• Soda water (club soda) – 1.5 liters

🧉 Instructions

1. In a saucepan, combine ginger, sugar, lemon juice, and water.
2. Simmer 5–10 minutes, stirring until the sugar dissolves.
3. Strain out the ginger and let the syrup cool completely.
4. Mix with chilled soda water just before serving.
5. Serve over ice with a lemon wedge or mint.

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Twinkling Icicle Christmas Punch

Twinkling Icicle Christmas Punch ❄️✨🍹

**Ingredients:**

- 4 cups sparkling white grape juice (chilled)

- 2 cups lemonade (chilled)

- 2 cups club soda or lemon-lime soda (chilled)

- 1/2 cup clear apple juice

- 1/2 tsp edible silver glitter

- Ice cubes (clear if possible)

- Star-shaped edible decorations or silver sugar pearls (optional for garnish)

**Instructions:**

1. **Mix the Base:**

- In a large punch bowl, combine the sparkling white grape juice, lemonade, and clear apple juice. Stir gently.

2. **Add the Glitter:**

- Sprinkle in the edible silver glitter and stir to create a shimmering, twinkling effect.

3. **Add the Fizz:**

- Just before serving, pour in the club soda or lemon-lime soda to keep the punch sparkling.

4. **Chill:**

- Add plenty of ice cubes to keep the punch refreshingly cool. Clear ice works best to maintain the crystal-clear appearance.

5. **Serve and Garnish:**

- Pour the punch into clear glasses or cups. Garnish with star-shaped edible decorations or a sprinkle of silver sugar pearls for extra dazzle.

This dazzling punch is perfect for adding sparkle and elegance to your holiday celebrations! 🌟🍾