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)

---

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)

---

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.

---

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).

---

🌱 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! 🌟🍾

Loaded Cowboy BBQ Tater Tot Nachos

Loaded Cowboy BBQ Tater Tot Nachos

Ingredients:

1 bag frozen tater tots

1 lb ground beef

1 small onion, chopped

1 cup cheddar cheese, shredded

½ cup BBQ sauce

1 cup cooked bacon, crumbled

1 cup sour cream

1 jalapeño, sliced (optional)

2 tablespoons chopped green onions

Salt and pepper to taste

Instructions:

Preheat your oven to 400°F.

Bake your tater tots according to the package instructions, until golden and crispy.

While those tots are baking, brown your ground beef in a skillet over medium heat. Add chopped onion and cook until softened, then stir in BBQ sauce. Season with salt and pepper.

Once the tater tots are done, spread them out on a large platter or baking sheet.

Top with the BBQ beef mixture, cheddar cheese, crumbled bacon, and a few slices of jalapeños for that extra zing.

Pop them under the broiler for 3-4 minutes until the cheese is melted and bubbly.

Top with a dollop of sour cream and sprinkle green onions on top. Serve hot and enjoy the smoky, savory goodness!

Boston Market Mac and Cheese

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🧀 Boston Market-Style Mac & Cheese (For 2 Servings)

Ingredients:

• 1 cup elbow macaroni (about 4 oz / 115 g)
• 2 tbsp unsalted butter
• 1½ tbsp all-purpose flour
• 1 cup whole milk (warm)
• ¼ cup heavy cream
• ¼ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ¼ tsp dry mustard (optional)
• 1 cup shredded cheddar cheese (medium or sharp)
• ⅓ cup American cheese (or diced Velveeta)

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Instructions:

1. Cook the Pasta:
   Boil macaroni in salted water until just al dente. Drain and set aside — don’t rinse.

2. Make the Roux:
   In a saucepan, melt butter over medium heat.
   Whisk in flour and cook for about 1 minute (just to remove the raw flour taste).

3. Add Milk & Cream:
   Slowly whisk in the warm milk and cream until smooth. Continue whisking until it thickens slightly (around 4–5 minutes).

4. Season:
   Stir in salt, pepper, and dry mustard if using.

5. Add Cheese:
   Lower the heat to medium-low. Gradually stir in the cheeses until melted and creamy.

6. Combine with Pasta:
   Add the cooked macaroni and stir gently until fully coated. Let it simmer on low for 1–2 minutes to blend flavors.

7. Serve & Enjoy:
   Creamy, rich, and ultra-smooth — just like Boston Market’s mac & cheese!

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💡 Optional Touches:

• Stir in 1 tsp of butter right before serving for extra silkiness.
• Sprinkle a pinch of paprika or shredded cheddar on top for color.

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Disco Fries

Back in the '80s, it was height of disco.

After you left the club, you headed towards you favorite food truck or late night greasy spoon.

Ahhh...  salvation...  Disco Fries!!

Ingredients 

Frozen fries, oven baked, cooked

Mozzarella cheese, shredded 

Beef gravy

Directions

Cook the frozen fries according to the package.  

Bring all the fries to the center of the baking sheet and spread a generous amount of Mozzarella cheese over the fries.

Put the fries back in the oven, long enough to melt the cheese.

Plate the fries and cover them with a generous amount of beef gravy.

Now...  sleep on that you drunken fool.

Original Facebook post:

https://www.facebook.com/share/v/1MfDdpR47M/

Corned Beef Hash using SPAM

Me: Can you make corned beef hash with SPAM?

ChatGPT: Oh yes — absolutely! 😄 You can make a fantastic corned beef–style hash with SPAM, and it turns out crispy, savory, and every bit as satisfying as the traditional version.

Here’s how to do it 👇

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🥓 SPAM Hash (Corned Beef Hash Style)

Servings: 3–4
Prep time: 10 minutes
Cook time: 20 minutes

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Ingredients

• 1 (12 oz) can SPAM (Classic, Low Sodium, or Hickory Smoked all work great)
• 3 cups diced potatoes (or frozen hash browns)
• 1 small onion, chopped
• 2 tbsp butter
• 1 tbsp oil (vegetable, canola, or bacon grease)
• Salt and black pepper, to taste
• Optional add-ins:
  • ½ green bell pepper, diced
  • ½ tsp paprika or smoked paprika
  • Dash of Worcestershire sauce or hot sauce
  • Shredded cheese or fried eggs for topping

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Instructions

1. Prep the SPAM:

   • Cut the SPAM into small cubes (about ½ inch).
   • If you like it extra crispy, you can briefly fry the cubes in a dry skillet for 2–3 minutes first, then remove and set aside.

2. Cook the potatoes:

   • Heat the butter and oil in a large skillet over medium-high heat.
   • Add the diced potatoes and let them cook undisturbed for several minutes to form a crispy crust.
   • Stir occasionally until golden and tender (about 10–12 minutes).
   • If using frozen hash browns, cook until browned and crispy.

3. Add onions (and peppers, if using):

   • Stir in the onion and cook another 3–4 minutes until softened and fragrant.

4. Add SPAM:

   • Add the SPAM cubes back to the skillet.
   • Stir everything together, pressing down gently with your spatula to get that nice crusty layer.
   • Let it fry undisturbed for 3–4 minutes, then stir and repeat until everything’s browned and crispy.

5. Season and serve:

   • Add black pepper and taste before salting (SPAM is already quite salty).
   • Optional: a few dashes of Worcestershire or hot sauce bring out a nice corned beef flavor.
   • Serve topped with fried or poached eggs, and maybe a little shredded cheese or parsley.

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💡 Tips & Variations

• Sweet potato hash: Swap in diced sweet potatoes for a slightly sweet, smoky version.
• SPAM & eggs skillet: Crack 2–3 eggs directly on top of the hash, cover, and cook on low until the eggs are set to your liking.
• Add crunch: Sprinkle crushed breakfast hash browns or even a little panko before serving for an extra-crispy finish.

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Corned Beef Hash

Me: Do you have a recipe for corned beef hash using store bought, canned, Hereford Corned Beef?

ChatGPT: Absolutely! Here’s a simple and delicious recipe for Corned Beef Hash using store-bought Hereford canned corned beef — crispy on the outside, tender and savory on the inside.

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🥔 Homestyle Corned Beef Hash (Using Hereford Canned Corned Beef)

Servings: 3–4
Prep time: 10 minutes
Cook time: 20–25 minutes

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Ingredients

• 1 (12 oz) can Hereford Corned Beef
• 3 medium potatoes, peeled and diced small (or about 3 cups cooked diced potatoes)
• 1 small onion, finely chopped
• 2 tbsp butter (or bacon grease for extra flavor)
• 1 tbsp oil (vegetable or canola)
• Salt and black pepper, to taste
• Optional add-ins:
  • ½ green bell pepper, diced
  • Dash of hot sauce or Worcestershire sauce
  • Chopped parsley for garnish
  • Fried eggs, to serve on top

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Instructions

1. Prep the potatoes:

   • If using raw potatoes, parboil them for about 5 minutes in salted water until just tender, then drain well.
   • If using leftover cooked potatoes, skip this step.

2. Sauté the onions (and peppers, if using):

   • In a large skillet, heat the butter and oil over medium heat.
   • Add the onions (and bell pepper if using) and cook until soft and lightly golden, about 5 minutes.

3. Add the potatoes:

   • Stir in the diced potatoes and spread them out evenly in the skillet.
   • Let them cook undisturbed for a few minutes to form a crispy layer on the bottom, then flip or stir occasionally until golden and crispy on most sides (about 8–10 minutes).

4. Add the corned beef:

   • Crumble the Hereford corned beef into the skillet.
   • Stir to mix it with the potatoes and onions.
   • Press the mixture down with a spatula and let it crisp up for 3–5 minutes, then stir and repeat until browned to your liking.

5. Season and serve:

   • Add salt and pepper to taste (go light on the salt — the beef is already seasoned).
   • Serve hot, topped with a fried or poached egg if desired, and sprinkle with fresh parsley for color.

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🥄 Tips

• For extra crispiness, cook in a cast-iron skillet and avoid stirring too often.
• If you like a richer flavor, add a few dashes of Worcestershire sauce or hot sauce while frying.
• Leftovers can be refrigerated and reheated in a skillet to restore crispness.

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Would you like me to give you a variation that uses frozen hash browns instead of fresh potatoes (a faster version)?

Me: ooo, yes please

ChatGPT:  Perfect! 🙌 Here’s the quick and easy version using frozen hash browns — it gives you that same crispy, hearty comfort food feel with half the prep time.

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🥔 Quick Corned Beef Hash (with Frozen Hash Browns)

Servings: 3–4
Prep time: 5 minutes
Cook time: 15–20 minutes

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Ingredients

• 1 (12 oz) can Hereford Corned Beef, crumbled
• 3 cups frozen shredded or diced hash browns (no need to thaw)
• 1 small onion, finely chopped
• 2 tbsp butter
• 1 tbsp vegetable or canola oil
• Salt and black pepper, to taste
• Optional add-ins:
  • ½ green bell pepper, diced
  • Dash of Worcestershire sauce or hot sauce
  • A sprinkle of paprika or garlic powder for extra flavor
  • Fried eggs for serving

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Instructions

1. Heat the skillet:
   In a large nonstick or cast-iron skillet, heat the butter and oil over medium-high heat.

2. Cook the onions (and peppers, if using):
   Add the onion and cook for about 3–4 minutes, until softened and just starting to brown.

3. Add the hash browns:
   Stir in the frozen hash browns and spread them evenly in the pan.
   Let them cook undisturbed for 5–6 minutes to get that golden crust, then flip or stir occasionally until crisp and browned (about 10 minutes total).

4. Add the corned beef:
   Crumble the Hereford corned beef into the pan.
   Stir to mix it with the potatoes and onions, pressing it down gently with your spatula.
   Let it fry undisturbed for 3–5 minutes to crisp up, then stir and repeat until browned to your liking.

5. Season and finish:
   Sprinkle with black pepper and just a pinch of salt (the corned beef is salty already).
   Add Worcestershire or hot sauce if you like a flavor kick.

6. Serve:
   Spoon into plates and top each serving with a fried or poached egg for that classic diner-style touch.

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💡 Bonus Tip

If you want it extra crispy, after mixing in the corned beef, transfer the skillet to a 425°F (220°C) oven for 10 minutes — it crisps everything evenly without burning.

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Rice Pudding

Me: Do you have a recipe for Rice Pudding?

ChatGPT:  Absolutely! Here’s a classic creamy rice pudding recipe — simple, comforting, and delicious:

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🍚 Old-Fashioned Rice Pudding

Ingredients:

• 1 cup cooked white rice (short or medium grain is best)
• 2 cups whole milk
• ½ cup heavy cream (or more milk for a lighter version)
• ⅓ cup granulated sugar
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (plus extra for garnish)
• ¼ teaspoon salt
• 1 large egg, beaten
• ½ cup raisins (optional)

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Instructions:

1. Combine base ingredients:
   In a medium saucepan, mix cooked rice, milk, cream, sugar, butter, cinnamon, and salt.

2. Simmer slowly:
   Cook over medium-low heat, stirring frequently, until the mixture starts to thicken (about 15–20 minutes). Don’t let it boil too hard — gentle bubbling is best.

3. Temper the egg:
   In a small bowl, beat the egg. Stir a few spoonfuls of the hot pudding mixture into the egg to warm it (this prevents scrambling). Then, slowly stir the egg mixture back into the pot.

4. Add flavorings:
   Stir in vanilla and raisins (if using). Continue cooking 2–3 more minutes, until thick and creamy.

5. Serve:
   Spoon into bowls and sprinkle with extra cinnamon or nutmeg.
   Serve warm or chilled — both ways are delicious!

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Optional twist ideas:

• 🍫 Add 2 tablespoons cocoa powder for a chocolate rice pudding.
• 🍋 Stir in lemon zest for a bright, European-style flavor.
• 🥥 Substitute coconut milk for part of the milk to make coconut rice pudding.

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Nova Scotia Hodge Podge

Nova Scotia Hodge Podge

A true summer favorite from Nova Scotia — Hodge Podge is a creamy vegetable medley made with the season’s freshest produce and a buttery broth. 🥕

🧾 What You’ll Need

1 cup carrots, sliced

1 cup potatoes, cubed

1 cup beans (green and yellow)

½ cup peas

1 cup cream

3 tbsp butter

Salt and pepper

👩‍🍳 How to Make It

1️⃣ Boil vegetables in salted water until tender.

2️⃣ Drain most water, leaving a little at the bottom.

3️⃣ Add cream and butter, stir gently, and season.

Creamy Wild Rice and Mushroom Soup

Creamy Wild Rice and Mushroom Soup

I do love a good cream of mushroom soup.  But this is next level stuff!!

Ingredients 

4 Tbsp salted butter (separated) 

4 Tbsp olive oil (separated) 

1 lb mushrooms (he used oyster, shitake, portabella), thinly sliced

1 Tbsp Worcestershire sauce

1 small yellow onion, sliced

1 C carrots, diced

1 C celery, diced

6 cloves garlic, minced

1 tsp each:  paprika, dried thyme, dried oregano, rubbed sage, dried dill

1/2 tsp dried oregano

1/4 tsp red pepper flakes

1/4 C flour

1 C uncooked wild rice/brown rice blend (or all wild rice) 

2 Tbsp beef base

6 C water

2 C half and half

1 Tbsp balsamic vinegar

Juice of 1 lemon

Directions

Sauté the mushrooms in 2 Tbsp butter and 2 Tbsp olive oil for about 10 minutes until soft, then add the Worcestershire sauce. Remove the mushrooms to a separate dish and set aside.

And the remaining 2 Tbsp of butter to the same pan and sauté the onion, carrots, and celery until soft before adding the garlic.  Add in the spices, mixing well before adding the flour.  Sauté until the veggies and the flour are well incorporated. 

Add the mushrooms back into the pot, along with the rice, and beef base.  Add in the water, gently scraping the bottom of the pan to loosen the flavor bits from the sauté step.  Bring to a boil, cover, and then reduce heat to a simmer for 45-60 minutes.  Add the half and half, lemon juice, and balsamic vinegar.  Taste to see if it needs more salt.

Original video:

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