Hot Fudge Sauce

A holiday favorite over here. Also, a favorite gift to give around the holidays in jar with cute ribbon and label (with a yummy pint of peppermint ice cream)!
Recipe found here.

3oz semi-sweet chocolate* (3 squares of baking chocolate, or about 1/2 C chocolate chips

1/4 C butter (that's a half of a stick folks. Admit it, at least one of you didn't know that)

1 Can Sweetened Condensed Milk

*I wouldn't use milk chocolate for this, it's way too sweet, however both dark and bittersweet are awesome

1. If you're using baking squares, chop them up into small pieces so they melt easier. I chop the butter up into small chunks too.


2. Okay, it's not rocket science. Put it in a pan on medium heat and melt it all together till it's smooth, creamy, and just looking at it gives you happy thoughts.

3. If you have leftovers (but let's be honest, you'll have to quadruple the recipe to have leftovers) then put it in an airtight container in the fridge. It will harden into a soft, gooey fudge like consistency. Then keep a spoon handy on the counter and dip it in every time you pass by.

Honey Red Wine Vinaigrette

Love this dressing (recipe originally found here)
Delish on one of my favorite salads found here.

Ingredients:

1/2 c. red wine vinegar

1/2 c. honey

1-2 cloves garlic, roughly chopped (really, that's pretty optional; it all goes in the blender)

1 tsp. Kosher salt

1 tsp. coarsely ground black pepper

1/2 c. canola oil

In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.

Honey-Pecan Glazed Salmon Salad with Lemon Caper Vinaigrette Dressing

Just made this one for my mom's birthday dinner...everyone loved it!



For the Pecan Honey Glaze:
1 cup pecan halves or pieces
1 cup honey
3/4 cup butter, divided to taste

For the Salmon:
1/4 cup vegetable oil
4 (6 ounce) salmon fillets
salt and pepper to taste

Preparation:
Preheat oven to 350 degrees.

Spread pecans on a single layer on a baking sheet. Bake 8-10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.

In a small saucepan over medium high heat, combine honey with half of the butter. Stir in toasted pecans, and cook for 8-10 minutes to infuse the flavors. Remove from heat, and keep warm.

Salmon:
Melt remaining butter with oil in a large skillet over high heat.

Season fish with salt and pepper. Arrange fillets in skillet, and cook until firm to the touch, about 4-5 minutes per side. salmon is done when it flakes easily with a fork.

Dressing:
1 tsp minced shallot
1/4 tsp minced garlic
1 tsp Dijon mustard
1/2 tsp honey
1 1/2 Tbs capers, with their liquid
1 Tbs fresh lemon juice
1 Tbs vinegar
1 tsp fresh parsley, chopped
1/4 tsp black pepper
1/2 cup extra virgin olive oil

Directions:
Combine dressing ingredients in cruet or jar. Shake well to combine ingredients. This can be done in advance.

Divide salad greens into four dishes. Top with roma tomatoes, sun dried tomatoes, and red onions.
Top with a salmon fillet and top salmon with Honey-Pecan Glaze.

Servings: 4

Homemade Coconut Syrup

Try this one!! So good.

-1/2 c. buttermilk
-1 stick butter
-1 c. sugar

Bring to boil and remove from heat.

Add:
-
1 tsp. coconut extract
-1/2 tsp. baking soda

Buttermilk Syrup

I just had it this weekend on some blueberry pankcakes and it is soooo good!! Once you try this you won't ever want to use plain old maple syrup again!

3/4 cup sugar

1/2 cup buttermilk

1 cube butter

1 teaspoon vanilla

1 teaspoon baking soda

Bring sugar, butter and buttermilk to a boil. Remove from heat and add vanilla and baking soda. Stir well.

* Mixture will foam up when you add the soda so use a large pan.

Cafe Rio {like} Dressing

Best dressing EVER. We love this stuff!

2 buttermilk ranch dressing packet
4-5 fresh tomatillos, cut into quarters (or canned)
juice if 1 lime
1/2-1 cup buttermilk
1/2 cup mayo
1/2 cup sour cream
1 cup fresh cilantro (about 1 bunch)
5 stalks (1/2 bunch) green onions w/ends
2 cloves crushed garlic
3/4 teaspoon salt
1/3 cup sugar
1/4 teaspoon crushed cayenne pepper (and/or 1 jalepeño if you like spicy...use the seeds too for extra spice)

Combine well in blender and refrigerate at least 1 hour.

*SERVE WITH THIS SALAD.