Fudge in a Bag

I'm sure you all know how chocolate runs in my veins. I'm not enticed by soda or candy. But chocolate--ooh la la! Well, Brent has been slimming down on his soda intake this month and is struggling for motivation. So, I thought I'd volunteer to give up chocolate. Officially, this will begin on March 1st. And, over the past week I've realized how much chocolate I eat (thank goodness for my exercising!!!). Wish me luck starting on Saturday--I really don't know how long I can last!

As for this recipe, it's one that I've had a lady in my preschool co-op do before. And, it was given to us at a Young Women's Camp training meeting. I did it with Austin and Lexy in our mini preschool today. They enjoyed it--although pressing it together takes grown up help. I gave them their own bags, but you can do it together in one big bag and then divide it. Have fun!

1 lb (3 3/4 cups) powdered sugar
3 oz cream cheese
1 cube margarine
1/2 cup cocoa
1 tsp vanilla

Knead in a bag until mixed. Pat down on a flat surface and cut into squares and serve!

If you want to do individual bags--enough to feed 3-4 three-year-olds, try condensing it to this:

1 1/4 cups powdered sugar
1 oz cream cheese
2 2/3 tbsp margarine
a little more than 1/8 cup cocoa
1/3 tsp vanilla

Slow-Cooked Chili

I know I haven't posted in awhile, I haven't made anything that had a wow factor...until now. This can be summed up in one sentence: YOU WILL NEVER WANT CANNED CHILI AGAIN! Besides some prep work in the morning, it just simmers all day in the slow cooker. I was a bit skeptical because I've never really had a homemade chili that was delicious, but it was so worth it, trust me. Great Sunday meal, too. I topped mine with a little shredded cheese and sour cream, and ate it with a side of cornbread. It makes 6-8 servings.

1 1/2 Tbsp vegetable oil

3/4 lb beef stew meat, cut into 3/4-inch pieces

2 Tbsp chili powder

1 tsp cumin

2 Tbsp flour

1 large onion, chopped

2 to 3 cloves garlic, minced

1 small green bell pepper, chopped

1/4 cup chopped fresh parsley

16-oz can black beans, drained and rinsed

16-oz can red kidney beans, drained and rinsed

28-oz can diced tomatoes

1 1/2 cups beef broth

2 Tbsp barbecue sauce

1 1/2 Tbsp brown sugar

3/4 tsp salt

Garnishes: sour cream, shredded cheese, fresh chopped parsley, crushed tortilla chips

Heat the oil in a large skillet over medium-high heat. Add the meat and brown it for 2 minutes, stirring often. Add the chili powder and cumin and let the spices heat for 1 minute, stirring all the while. Stir in the flour and let the mixture cook for 1 minute more.

Transfer the meat mixture to a large slow cooker. Add the remaining ingredients (except the garnishes) and stir well. Cover the cooker and let the mixture cook for 6 to 8 hours on the low setting, stirring occasionally. If necessary, thin the chili with a little water or beef broth

Crock Pot Honey Barbecue Ribs

Doesn't the title just scream summer? I want summer! I'm tired of cold fronts and freezing snow and below-zero wind chills! Anyway...

I borrowed an awesome slow cooker recipe book from my friend and we tried these ribs on Sunday. They were amazing! I normally don't like ribs for two reasons- 1) I hate eating meat off of a bone. It makes me feel barbaric. 2) There is usually a lot of fat on them and I think that's gross.

So, the meat fell off the bone so I just pulled it off, and the ribs didn't really have a lot of fat on them (that's what happens when I pick out the meat, not a restaurant cook). I know ribs can be a little expensive, but every so often you see a sale for them. Also, we only used 3 lbs, not 4 like it says, but we could have eaten more if we wanted to. I love how the onion carmelizes itself onto the meat. It's heaven!

4 lbs pork spareribs or baby back ribs, cut into serving pieces of 3-4 ribs each, or country-style ribs (we used the spareribs)

1 yellow onion, sliced

1- 16 oz bottle barbecue sauce

1/2 cup mild-flavored honey (like clover)

Arrange the ribs and onion in the slow cooker in alternating layers. Combine the barbecue sauce and honey in a bowl and mix until smooth. Spoon this over the ribs (you can spoon some over the separate layers if you so feel inclined). Cover and cook and low 8-9 hours. You can use the extra sauce on the bottom of the slow cooker as a dipping sauce or pour it over the ribs when you take them out.

Ginger-Garlic Chicken Stir-fry with Soy Sesame Noodles

This recipe is so easy and pretty inexpensive (hello!! chicken and spaghetti noodles!). The ginger cost me like 18 cents. Sesame oil can be a little pricey, but a little goes a long ways and it tastes great in fried rice and other asian dishes. I don't use napa cabbage either. I use plain green cabbage and slice it really thin. It is really yummy - even my picky kids were begging for more! And you can totally eliminate the chicken for a vegetarian meal - the yumminess is in the noodles and the stir-fried cabbage!!!

Salt
1 pound spaghetti
3 tablespoons vegetable oil (eyeball it)
3/4 pound chicken, cut into very thin strips
6 cloves garlic, finely chopped
2 inches of fresh ginger, peeled and grated - don't substitute powdered ginger!!! (use a microplane or small side of a cheese grater)
1 bunch scallions, trimmed and chopped into 2-inch pieces
1 small head or 1/2 large head Napa cabbage, shredded
1 teaspoon coarse black pepper (1/3 palmful)
1/3 cup Tamari (dark soy sauce) - I just use plain soy sauce
2 tablespoons sesame oil
2 tablespoons toasted sesame seeds (optional but sooo good!)

Bring water to a boil and salt it. Cook the spaghetti to al dente.
While the pasta cooks, heat a large nonstick skillet with vegetable oil over high heat until the oil ripples. Add the chicken and stir fry until golden, 3-4 minutes. Add the garlic, ginger, scallions and cabbage and stir fry for 2-3 minutes more. Season the stir fry with salt and lots of black pepper and turn off heat.
Place the Tamari (eyeball it) and sesame oil in a bowl and add the hot pasta to the dish. Toss to coat, then sprinkle with sesame seeds. Place pasta in shallow bowl and top with stir fry.

Egg Casserole ideas...

I signed up for an egg casserole for a baby shower next weekend but I've never made one and need some ideas. It needs to fit in a 9x13 pan and needs to taste amazing, I want to make the best food there!

Chili Popcorn

This is a recipe I got from my SparkPeople website... I love it, but don't think your breath will be so fresh after you eat it!

1 quart popped popcorn
1/2 Tbs melted margarine (I like to use spray on butter, no calories, and already melted!)
1 1/4 tsp chili powder
1/4 tsp cumin
dash of garlic powder

Pour your popcorn into a bowl, spray/pour the butter on the popcorn, sprinkle the rest of the ingredients on and stir it up. (Sometimes I put it in a freezer bag and shake it.)