Share Quick and Easy Christmas Recipes

We are sharing easy and quick holiday recipes.

Here’s the quickest and easiest fudge recipe I know of. It’s called 3 minute microwave fudge:

Put these ingredients in a glass bowl in the order mentioned. Do not stir, melt, or mess about with it in any way. Just put the stuff straight into the bowl!

1 pound powdered sugar- you can sift it to remove all lumps, but that’s the most messing about with the ingredients you’re allowed to do.
1/2 cup powdered cocoa (or more if you want a richer flavor)
dash of salt
stick of butter (just set it right on top of the mound of sugar and cocoa powder. Don’t stir, chop, or mash it up- just put the stick of butter down and continue the recipe).
teaspoon vanilla
1/4 cup milk- Do NOT stir this in, just pour it over the top.

Cook in microwave on high for three minutes.

NOW you can stir. Stir quickly,
pour into a pie pan, either greased or lined with waxed paper.
Cool in the fridge. Score and eat.

To make the most decadent hot fudge ice cream topping you have ever had in your life, melt the butter first, use 1/2 a cup of milk instead of 1/4 cup, and stir it all well before microwaving and then again after microwaving. Spoon over ice-cream while the fudge sauce is still piping hot.

I have, or rather, had, another fudge recipe even easier than this one, only I’ve forgotten some of the proportions.

As I recall, it had 1 bag of chocolate chips, about 1 cup of wheat germ, a cup of peanut butter, and a few tablespoons of butter. You melted the butter and chocolate chips together, then quickly stirred in the peanut butter and wheat germ, poured it all into a buttered pan, and refrigerated it until the chocolate had hardened. This stuff was yummy, firmer than the 3 minute microwave fudge, with a light crunch from the wheat germ, and of course, unless you are my daughter Pip, chocolate and peanut butter are always perfect together.

Mix up a batch of one of these fudges in no time flat, let them cool, cut them up and wrap with waxed paper and then wrapping paper for a sweet Christmas treat!

What’s yours?

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Visit the other Four Moms and see what they have to say!

 

smockityfrocks.com Connie at Smockity Frocks, married 25 years, mom to 8. We were blog buddies for a year or two before we realized that we had very dear mutual friends in real life. How cool is that?!

Life in a Shoe

Kim at Life in a Shoe, homeschool grad, mama to a family of 13

 

 

raising olives button Raising Olives, married 15 years, mama to 11, homeschooling graduate herself-
Me, DeputyHeadmistress and former Zookeeper (I gave up keeping a zoo when coyotes and coons killed our chickens) of this blog, The Common Room and our cooking blog, The Common Kitchen; married 30 years, mom to seven plus unofficial foster mom to two little boys, Mama-in-Law to two, and Grandmama to four blessings under 3, with number 5 on the way, and yes we are very proud.=)

 

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See my other Kindle books, too:

101 Answers to the Summertime, “Mom, I’m Bored” Blues; help your kids use their free time creatively and productively. Give them ideas that will help them use their time and energy to create, to learn, to grow- to contribute. This is not your average ‘keep the kids out of your hair’ book.

Required Poems for Reading and Memorizing (annotated); Charming collection of older poems that you and the kids just might love.

Ten Low-Carb Snacks and Quick Meals Okay, actually, there’s a little more than ten, and they aren’t merely low-carb, they are also sugar-free, grain-free, gluten free. NOT dairy-free.

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One Comment

  1. Anne-Marie
    Posted December 13, 2012 at 1:21 pm | Permalink

    Put into a large skillet or frying pan and stir to mix thoroughly:
    2 cups brown sugar
    1/2 cup water
    1 tsp. vanilla extract
    1 Tbsp. ground cinnamon

    Add
    1 lb whole unsalted almonds
    and stir over medium heat till the sugar mixture bubbles and crackles on the almonds. Tip the mixture out onto a cookie sheet or waxed paper to cool.

    Variations: omit vanilla and use rose water instead of part of the water; vary the spices
    Extra tip: Have cold water ready, because you will burn your fingers tasting them before they are cool.

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