World's Best Cocoa Fudge

(from my Mom)

Figuring out that this recipe could easily be made dairy-free was possibly the most exciting discovery of my whole life! This recipe reminds me of Christmas, home, my mom, all things good and wonderful... This is seriously my absolute favorite fudge anywhere.

not much prep | patience required... 4 hours? (lots of cooling time)

Ingredients

• 4 cups sugar
• 3/4 cup cocoa powder
• 1/2 teaspoon salt
• 1 1/3 cups soy milk
• 2 tablespoons light corn syrup
• 1/4 cup butter substitute
• 4 teaspoons vanilla
  

Directions

1. In medium to large pot, stir sugar, cocoa, salt, soy milk, and corn syrup over low heat until sugar is dissolved.
   
2. Increase heat and bring to boil.
   
3. Cook stirring occasionally until mixture reaches soft-ball stage (234 degrees F)
   
4. Remove from heat. Cool to touch. Do not jar pan.
   
5. Add butter substitute and vanilla.
6. Beat with wooden spoon until mixture loses it's gloss (15-20 minutes)
7. Pour into buttered pan. Let sit until firm enough to cut.
   

Notes

1. Patience is key in this recipe. I'm not very good at telling if it reaches soft-ball stage so I suggest a candy thermometer. If you overcook it or don't let it cool long enough, your fudge will crystallize in a bad way.
2. When you beat in the butter and vanilla, keep beating until you see a change in the fudge. It will change color and texture from dark and shiny to a lighter, duller, thicker mixture. It should still be smooth though, so don't over-beat.
   
3. The top of your fudge should be smooth when you put it in the buttered pan. If you over-beat it and it turns out a little rough just put a piece of saran wrap directly on the top of the fudge.
   

Easy Apple Crisp

(adapted from mommysavers.com, link)

This was soooo easy to make and the crust was perfect. Mmmm.

20 min|45 min

Ingredients

• 5 cups peeled sliced apples (a little more or less is fine too!)
• 1 stick butter substitute melted (save wrapper to grease pan)
• 1 cup brown sugar
• 3/4 cup flour
• 3/4 cup oatmeal
• 1/2 cup sugar
• 1 teaspoon cinnamon

Directions

1. Preheat oven to 350. Grease 13X9 or 13X10 pan with butter wrapper.
   
2. Arrange peeled apple slices in dish.
   
3. Mix the rest of the ingredients together ( I use a fork, it seems to work better) Dump or spoon over apples.
   
4. Bake at 350 for 45 minutes.

Notes

1. I didn't have anything to core the apples with so I just peeled and chopped them as evenly as I could. It worked great.
2. I also only had 4 cups of apples. I didn't use less crust though, because crust is the best part. I just used a smaller pan.
   

EASY Crock Pot Chicken Soup

(variation from cooks.com, link)

This recipe is a winner for everyone. For me, it's easy. My husband loves the taste. And my son actually eats it... which is always a success. This recipe is a bit like stone soup. You can add whatever veggies that you like, or add noodles... even bacon. It all tastes good.

4-5 hours cook | 20 min prep

Ingredients

• 2 large chicken breasts, frozen
• 8 slices cooked bacon (or turkey bacon), chopped (optional)
• 1 onion, cut in half
  
• 3 medium potatoes, cubed
• 1 can corn
• 1 can cut green beans
• 1 cup finely cut fresh chives (or 1/2 cup dried)
• 1 teaspoon basil
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil (2 tablespoons if no bacon)
• 2-3 teaspoons salt (to taste)
• 64 ounces water
• onion powder to taste
• garlic powder to taste
• chicken bullion to taste (check for milk warnings)
  

Optional Ingredients

• chopped baby carrots
• chopped celery
• sliced mushrooms
• chopped bell pepper
  
• 12 oz. egg noodles or dry pasta noodles

Directions

1. Add all ingredients into the crock pot with the onion halves placed on top (with the exception of noodles, those will go in after the chicken is fully cooked). Include all juices of canned vegetables. Do not worry about cutting the frozen chicken breast at this time.
2. Cook on high for 4 1/2 hours.
3. Remove onion halves and discard.
4. Either remove chicken from crock pot to shred or chop with wooden spoon while still in the soup.
5. Add more salt, pepper, onion powder, garlic powder, and chicken bullion as needed to flavor the broth.
6. If you are adding noodles, add them now and cook for an additional 45 minutes.

Notes

1. I usually don't do both potatoes and noodles. It feels like a lot of starchy stuff for one bowl of soup. And it sucks up all the broth after a night in the fridge. I do one or the other.
   
2. I wait to add the onion powder, garlic powder, and chicken bullion until after the chicken is cooked and I can taste the broth.
   

Baked Sweet and Salty Salmon

(Variation from allrecipes.com, link)

I was going to call this, "The Best Thing You've Ever Tasted In Your Life, Easy Too, And Served With Rice... Salmon" but it wouldn't fit in the title bar. That should tell you all you need to know.

20 min bake | 15 min prep | (marinate 2 hours)

Ingredients

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil
• cooked rice (if desired)
  

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat oven to 425 degrees F.
4. Make a small foil packet for each fillet. Pour as much marinade into each packet as it will hold without spilling out (a few tablespoons). This will be used later to top the rice. Seal each packet well and place on a cookie sheet.
5. Bake for 15-20 min until salmon is cooked through.
6. Place salmon and extra sauce from the foil packet over rice.
7. Yum.

Notes

1. If your fillets have the skin on, leave it on to cook. Cooking salmon in the foil packets perfectly steams the fish and makes the skin peel right off after.
2. The longer you marinate the fish the better.
3. The original recipe link at the top gives instructions for grilling.
   

French Toast Casserole

(From food.com, link)

This recipe is the perfect combination of crispy and moist. It takes a little more time than your standard hot cereal or pancake breakfast but it is so worth it.

30 min bake | 15 min prep

Ingredients

• 2 tablespoons dairy-free butter substitute
• 1 cup vanilla-flavored soy milk
• 1/3 cup light corn syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/8 cup dark molasses
• 1 (16 oz.) french bread, cut into 1 inch cubes (dairy-free.. and egg-free if desired)
• 1/2 teaspoon cinnamon again

Directions

1. Pre-heat oven to 400 degrees F.
2. Spray a 9x13" baking dish with dairy-free cooking spray
3. Combine melted butter-substitute, vanilla soy milk, corn syrup, 1/2 tsp cinnamon, salt, and molasses in a large bowl.
4. Fold bread into mixture so that it absorbs liquid evenly. Place in prepared baking dish, and cover with aluminum foil.
5. Bake 15 minutes.
6. Remove foil, and bake 15 minutes more.
7. If desired, sprinkle 1/2 tsp cinnamon over top.
8. Serve and top with syrup, powdered sugar, or fruit.

Notes

1. Getting the liquid to absorb evenly is difficult so you have to quickly fold in the french bread.
2. I like to arrange the bread in the casserole dish with the crust side down. It helps dry out the soggier pieces of bread.