Hot Fudge Sauce

What more can I say but DELICIOUS!! So easy and so good. No reason to buy hot fudge anymore when you can make it easily and cheaply at home! We served this at Asher's blessing dinner with brownies and ice cream and everyone thought is was awesome! Have I convinced you to try it yet?!

1 (14 ounce) can sweetened condensed milk
4 (1 ounce) squares semisweet chocolate
2 tablespoons butter (no substitutes)
1 teaspoon vanilla extract

In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla.

White Chili with Chicken

I love Chili especially during the cold winter months. This recipe is a great spin on regular chili plus you can easily double and freeze half of it.












3 Tbsp. oil
1 large onion, chopped ( I usually only use a half)
2 tsp. chili powder
1 1/2 tsp. cumin
1 tsp. oregano
2 garlic cloves, minced
2 cans white kidney beans or navy beans (I used one of each), drained and rinsed
3-4 cups diced cooked chicken (I used rotisserie chicken)
1 cup frozen corn
1 can (7 oz.) diced green chilies
2 cups chicken broth
1/4 tsp. salt
2 tbsp. butter, softened
1 1/2 Tbsp. flour
Pepper to taste
Grated Cheese for topping

Warm oil in large saucepan over medium heat. Saute onion for about 7 min. stirring often. Stir in chili powder, cumin, oregano, and garlic and saute for another min. Stir in beans, chicken, corn, green chilies, chicken broth and salt. Bring mixture to gentle simmer and allow to simmer uncovered for 10 min. In small bowl, blend butter and flour. Add flour mixture to chili and stir until it thickens, about 5 minutes. Add pepper to taste. If you like you can add more broth to thin or a little cream to thicken it. Serve chili hot, with cheese, if desired.

Sour Dough Waffles with Strawberries and Whipped Topping

These are so yummy! You gotta try them! This is another recipe from one of my favorite food storage sites everydayfoodstorage.net.

Step 1: Make the Sourdough Starter (AT LEAST 12 HOURS AHEAD OF TIME)
In a large glass, plastic or ceramic bowl, combine:

2 c. white flour (I used 1/2 c. wheat flour and the rest white)

1 c. milk (3 T. Powdered Milk + 1 C. Water)

1 c. plain yogurt (not vanilla) with active cultures

Mix until smooth with a plastic or wooden spoon or whisk. Never use metal utensils with sourdough. (It will leach the metal, ruining the batter and the bowl!) Cover the bowl with a cloth and put it in a warm place in your house. If you check on it after several hours, you should see it getting bubbly and producing a pleasant yeasty smell. The longer it sits, the better the finished product will taste and smell.

Step 2: Make the Waffles
Turn on your waffle iron, then stir down the starter and add:

2 eggs (2 T. Dehydrated Eggs + 1/4 C. Water)

2 tablespoons sugar1 teaspoon salt

¼ c. vegetable oil
Mix until completely smooth.

When the waffle iron is ready, add: 1 teaspoon baking soda

Combine thoroughly and use immediately. Top with your favorite syrup, jam or jelly. I topped ours with sliced strawberries (with a little added sugar) and whipped topping. Makes a great dessert too. Try it with a scoop of vanilla ice cream, chocolate syrup and whipped cream. Bon appetite!
BTW, the batter does not keep well, not even for a few hours in the refrigerator. If you have more than you need, make up the waffles and freeze the finished product. Or invite some friends and/or family to come join in the feast.