Easiest and Best Chocolate Peanut Butter Fudge!

I made the best easiest fudge for a Christmas BBQ. Along with my Asian salad. You know the cabbage and ramen one... Both were a huge hit and gone ASAP. People kept raving about both. So on to the fudge!

Chocolate Peanut Butter Fudge (microwave)

2 cups semi sweet chocolate chips (if you don't want to use PB add one extra cup of choc chips)
1 cup creamy peanut butter
1 can sweetened condensed milk
4 TBS butter
1 TSP Vanilla (I always splash a bit more in for good measure)
1/4 TSP Salt
Walnuts (Optional)

Line an 8x8 pan with foil and spray with non stick cooking spray. Set aside. Place all the ingredients through the butter into a microwave safe bowl. Microwave on high for 1 min and stir. You want to use the heat from the glass bowl to melt the remaining chocolate. If it doesn't completely melt microwave an additional 30 seconds and stir again. Once all Melted add the remaining ingredients and then place into your 8x8 pan and refrigerate for 2.5-3 hours to firm up. Remove and cut into bite size squares.

It literally takes less than 5 min of work!

Tis the season for cookies!

My grandmother told me about making cookies from a box cake mix that my great aunt had told her about so I thought why not give it a try it's the Christmas season everybody loves cookies and I happen to have a box of sugar free chocolate devil's food cake mix sitting in my pantry!
I have to say these were the easiest simplest fastest cookies I've ever made.
And they came out beautifully I had to cook them a little longer than the 8 minutes that my grandmother said. Mine took about 10 to 12 but otherwise they fluffy and wonderful.

Boxed cake mix cookies

1 box chocolate cake mix  (I used sugar free )
2 eggs
1/3 c oil
Powdered sugar to roll balls in which is totally optional

Mix cake mix, eggs, and oil together. Then form one inch balls and if rolling in powdered sugar here is where you would do it. Then place balls on an ungreased  cookie sheet about an inch apart from each other.  Press down with a fork a bit and bake at 350 10 to 12 min

This is why my hubby married me. Well one reason.

Apparently according to my husband I have a knack for making up dishes from random bits of stuff in our fridge and cupboards. This afternoon I made up an Alfredo sauce with pasta, sundried tomatoes, roasted brussel sprouts, and Italian link sausage that we had left over and I re roasted them in the oven. It turned out crazy amazing and it was so easy and probably one of the best things I've made.
There is no recipe with measurements per say but I'll give some approximations and you can fiddle with it to your liking.

4 tbs butter
2 to 3 cloves garlic
1.5 cups shredded sharp cheddar
1/2 to 1 cup parmesan
Milk maybe 1/2 cup
Chicken stock maybe 1/2 cup
Heavy cream 1 cup
Crushed red pepper flakes
Mrs dash
Pepper
Left over sausage 2 links sliced into rounds
10 to 12 brussel sprouts, roasted
2 tbs sun dried tomatoes
Cooked pasta (I cooked a little over 1 cup dried elbow noodles)

Melt the butter and cook the garlic a bit in it adding spices to taste.  Add your cheese,  milk, cream, and stock. It will be thin and runny reduce and melt the cheeses together 5 or so min. Stir in the sun dried tomatoes. If the sauce is still to thin add a little Corn starch to thicken.
During the noodle sausage and brussel sprouts. Enjoy!