Easy Microwave Fudge

My, my, my!!  It's been so long since I've posted anything, I'm not sure I'm even doing it right!  I guess we'll find out!

BUT.... what better to add than....  

                                    C H O C O L A T E    ! ! !  

I found this recipe on Facebook a while back.  It's so easy, I'm having a hard time calling it a recipe and the stuff is really, really good!!!  The hardest part of this is waiting for it to cool and set up.  But I suppose we could always just eat it in its soft, warm condition, just stirred up after coming out of the microwave!!  Tee hee! Oh yeah, I'm bad!

I made it a couple of weeks ago and it was awesome!!  ...and honestly, it's the easiest thing imaginable!   I actually used a 6x10" baking dish (it was the closest one to grab!) in place of the 8x8" called for in the recipe.  In addition to the sweetened condensed milk, I used equal amounts of semi-sweet, milk chocolate, white chips plus a cup of chopped pecans.  Yummy!  What's not to like... chocolate and nuts!  WOW!  

I just made another batch, using 2 cups of semi-sweet chips, one of butterscotch chips and a cup of chopped pecans, of course.  OMGosh!  It is awesome, too!  I don't think you can go wrong with this sinful little treat!  With the holidays coming up, I bet this recipe gets used a lot!  Enjoy!

Easy Microwave Fudge

1 - 14 oz can of sweetened condensed milk

3   cups chocolate chips
1   cup chopped nuts (opt.)

1. Line 8x8 dish with foil and spray lightly with cooking spray.

2. Pour milk into bowl.  Add chocolate chips and stir until they 
          are well coated.

3. Microwave on high for 1 min.

4. Stir until fully combined and smooth.  (After stirring, I heated 

          for another 10 seconds before adding my chopped nuts.)

          Stir in any other ingredients you desire at this point.

5. Pour into foil-lined dish.

6. Refrigerate for a couple of hours.

7. Remove from dish with foil edges and turn upside down. 

          Remove foil and cut into pieces.

8. Enjoy!

Chocolate Pecan Pie

This is an incredibly rich pie, but oh so worth the calories!!  Really yummy and very easy to do.  Of course, my job was made easier since I used the leftover third of a batch of pie dough which I made up the other day for an apple pie recipe I was trying.  That one didn't turn out as good as I'd like, so I probably won't be posting that endeavor.  But this one, it's a keeper!

Notes:  On instruction #2 where it says to beat in more of the ingredients, I would suggest mixing it quite well to insure the sugar dissolves.  I just mixed it with a rubber spatula and I think the texture would have been even better had I mixed it slowly for a little while with an electric mixer . 

Also, the instructions say to bake for 50-60 minutes.  I cooked this one for about 70 minutes, so you'll just have to test it to see when the knife comes out clean.

This recipe comes from tastykitchen.com.

Chocolate Pecan Pie

4 oz. Semi-sweet Chocolate Bar or

        1/2 cup semi-sweet chocolate chips

4 T butter

1 cup light corn syrup

1/2 cup sugar

1 1/4 tsp. vanilla

1/4 tsp. salt

3 whole eggs

1 1/2 cup pecan halves

9" unbaked pastry pie shell

1.  Melt semi-sweet chocolate with butter in a

        microwave safe bowl, ir on the stove,

        stirring until smooth.  (30 seconds, stir,

        then another 20-30 seconds.

2.  Remove from heat or microwave and beat/stir

        in corn syrup, sugar, vanilla and salt until very

        well incorporated.

3.  In a separate bowl, beat eggs with a fork.

4.  Add eggs to chocolate mixture and whisk in until

        well combined.

5.  Roughly chop pecans and place on the bottom

        of the pie shell.

6.  Pour chocolate mixture over the top of the pecans.

7.  Bake at 350 degrees for 50-60 minutes until a

        knife inserted 1 inch from the edge comes out

        clean.    Serve with whipped cream if desired.

Ahhhhh.... Chocolate, Pecans & crust... darn near everything you could ever hope for!

Super Easy Chocolate Zucchini Bread

Ahhhh... my first recipe here... and it's a good one!  I've made this zucchini bread using Devil's Food, White, Spice and just regular Chocolate cake mixes... they are all good but, in my opinion, the Devil's Food is by far the best.... way chocolatey and moist... almost like a nice, gooey brownie.

Super Easy Zucchini Bread

3 eggs

1 1/2-2 cups shredded zucchini

1 teaspoon vanilla

3 teaspoons butter, melted

1/2 cup chocolate chips

1/2 cup chopped nuts

1 (18 1/4 ounce) box Devil's Food chocolate cake mix (any can be used)

1/3 - 1/2 cup sugar

1. In one bowl mix all ingredients. Will have some lumps and that is ok. As we age, those lumps are badges of honor!

2. Pour into 2 greased and floured bread loaf pans or 1 loaf pan and 12 muffin cups (lined).  I like to use a cooking spray, like Pam or Vegalene, then coat with sugar instead of flour... nice touch!

3. Cook for 45 minutes at 350°F.

4. Muffins 25 minutes at 350°F.

Because I live in a high-altitude area (6700'), I throw in a little extra flour, maybe 1/4 cup to compensate.  This is not a high-rising bread... perhaps smaller loaf pans would make them a little taller... but all the flavor is there anyway!! 

This bread also freezes well... in fact, I have some in the freezer right now... hmmm, breakfast food??  (OK, I just went and got a loaf for a picture... and if you look closely, you can still see the ice crystals on it!  That's what it looks like using the sugar to coat the pans... nice, crispy sweet edges!)

Oh, yeah!  It's good!

Enjoy!