I make fudge every Christmas because, well, we all love it and I love giving it away. This year has been particularly busy AND as a result, I got this post out late, but you can make this fudge any time of year.

I wanted to find a way to streamline the the kitchen duties for making the fudge without giving up the yummy taste! With the help of Cook’s Illustrated, I modified a recipe they had tried out (15-minute Fudge) and came up with a winner both in taste and time-saving techniques.

I got the process down to 12 minutes, so here’s my take on it. Try out this 12-minute Christmas Fudge and see if you don’t agree. It’s truly fudgelicious!

What you’ll need:
- 12 ounces of semi-sweet chocolate, chopped up (see notes below)
- 2 ounces of unsweetened chocolate, finely chopped
- 1/2 teaspoon baking soda
- 1/8 teaspoon of salt
- 1 14 oz. can of sweetened condensed milk
- 1 tablespoon of vanilla extract
- 1 cup of walnuts, chopped

What to do:

1. Gather your ingredients (1 minute)
2. Line a 8-inch square pan with heavy duty foil and spray with non-fat cooking spray (or any cooking spray). (2 minutes)
3. Mix the chocolate with the baking soda and salt and put into a medium heatproof bowl or pot. Stir in the condensed milk. (3 minutes)
4. Put mixture in another pot with 2 cups of simmering water – use it like a dutch oven – and stir chocolate mixture until melted. (3 minutes)
5. Remove from heat and stir for another minute and then gently fold in the chopped walnuts (2 minutes)
6. Transfer fudge to your prepared pan and spread out evenly. Put the fudge in the fridge for a couple of hours before cutting up and giving it away. (1 minute)

Total prep time is 12 minutes! See the notes below to see how I cut time without cutting flavor!

I’m no photographer by any stretch of the imagination, but I have fun with my iPhone taking pics along the way to show you how easy it is to make this fudge! Top photo credit goes to NutsOnLine.com. Many thanks!

Chocolate pieces ready to be melted.

Add in the condensed milk and melt away.

Look how pretty that melted chocolate looks. Rich and creamy.

Add the nuts! Yum!

Christmas Fudge ready to be cut and devoured!

Notes:

1. Instead of buying the big bars of chocolate that you would need to chop up, buy sweetened and unsweetened chocolate chips. They melt faster and there’s no fussy mess to clean up after chopping chocolate.
2. Buy chopped walnuts instead of whole walnuts. Saves a minute or two and it adds up!
3. Don’t have vanilla extract handy? You can use hazelnut or almond extract instead. Adds a subtly different flavor to the fudge.
4. Use macadamia nuts instead of walnuts if you like.

It’s hard to go wrong with this fudge. Just don’t over cook it. It only takes a minute or two to melt it over simmering water. Enjoy!

For more great ideas for small bites, visit my site, Easy Appetizer Recipes.

What you’ll need:
- English muffins
- Pizza sauce
- Black olives
- Green onions
- Red or green pepper
- Cheese sticks or slices

What to do for this fun Halloween snack:

1. Heat the oven to 350º F. For each pizza mummy, spread a tablespoon of your favorite pizza sauce onto half of an English muffin, toasted. You can substitute the English muffin with a Sandwich Thin. Or use whole wheat versions of both for an even healthier pizza.
2. Cut, olives in slices and place them on the English muffin for eyes. Then add round cut green onions to the middle of the olive and add bits of red or green pepper for the pupils. How cute is that??
3. Lay strips of cheese – either pull apart a cheese stick or cut strips – across the muffin for the mummy’s wrappings. Refer to the photo for placement.
4. Bake for around 10 minutes or until the cheese is melted and the muffin is toasted on the edges. Serve ‘em up!

Enjoy!

Photo courtesy of FamilyFun.com. Thanks!

Every Mom’s nightmare – Sugary Halloween Overload for the little ones. Here’s a favorite that has less sugar but still just as fun to eat. Kids LOVE these Candy Corn Balls for Halloween! And they love helping you make them too. If you’re having a houseful of goblins, witches, princesses and super heroes over this Halloween – try making these ahead of time to have on hand. Enjoy!

What you’ll need:
- 12 cups of popped corn
- 1 1/2 cups of candy corn
- 3/4 cup of brown sugar
- 3/4 cup of corn syrup
- 6 Tbsp. of butter
- 1/2 tsp. of salt

What to do:

1. In a large bowl, mix together the popped corn and the candy corn. Make sure the bowl is large enough to mix everything.
2. Fill a medium size bowl with ice water and get out your favorite cookie sheet or a piece of wax paper.
3. In a 4-quart pot, mix together the brown sugar, corn syrup, butter and salt and bring to a simmer over medium-high heat. Stir constantly until the syrup mixture begins to boil. Finish boiling when a candy thermometer reads 275 degrees. Carefully – so you don’t burn yourself – pour the mixture over the popcorn and stir to coat evenly, the popcorn and the candy. Allow it to cool slightly.
4. Quickly dip your hands into the ice water and then shape the popcorn mixture into 3-inch balls. Place on the cookie sheet or wax paper and let the Candy Corn Balls cool completely. Finally, wrap those beautiful Halloween treats in plastic and keep them ready for your party or gathering.

This fun Halloween snack makes 18 – 24 Candy Corn Balls. Boo-licious!

Photo courtesy of FamilyFun.com. Thank you!

There are so many great places on the Internet to find good recipes. I have a long list of places that I check out frequently. One of my favorites is the Food Network. They have such timely and delicious recipes and they always inspire me to try new things. And now that the weather is getting cooler (finally – here in Northern CA), it is more conducive to stay inside and bake or cook.

Make this simple recipe for Parmesan Cheese Sticks. They are absolutely yummy and go perfectly with a hot cup of Zippy Tomato Soup. Plus, they work beautifully if you are serving an array of appetizers at a cocktail party. Easy to eat, and really easy to make.

What you’ll need:
(Printable recipe)
- 1 (17.3-ounce) package frozen puff pastry sheets, thawed
- 1 cup freshly grated Parmesan
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 cup butter, melted

What to do:
1. Preheat your oven to 400 degrees F. and lightly grease a baking sheet.

2. On a lightly floured surface, carefully unfold the pastry sheets. Cut each sheet into 13 strips, approximately 3/4 by 10-inches each.

3. In a shallow dish or bowl, combine the cheese, basil, and garlic.

4. Brush the pastry strips with the melted butter and roll each one in the cheese mixture, lightly coating each side.

5. Gently twist the pastry strips and place them on a prepared baking sheet (you can either use parchment paper or lightly spray with cooking spray).

6. Bake the Parmesan Cheese Sticks for about 12 minutes. Remove and cool on wire racks.

A  note: I am in love with the flavor that fresh Rosemary adds to recipes, so I used that instead of the basil. Use the amount that sounds good to you. I used a little less than a teaspoon as the Rosemary that grows in my backyard is pretty potent.  Enjoy!

*Thanks to the Food Network for the gorgeous photo of the cheese sticks and the idea for the recipe!

How cute are these? And so simple to make. Having a Halloween gathering? Just make these a little ahead of time and scare your guests into eating them! This toothsome Halloween treat is loved by kids and grown-ups. Here’s how this simple appetizer will wow everyone that sees them:

What you’ll need:
- apples
- slivered almonds

What to do:
1. First, quarter and core an apple.

2. Then, cut a wedge from the skin side of each quarter and press slivered almonds in place for teeth.

Tip: If you’re not going to serve them right away, baste the apples with orange juice to keep them from browning.

How easy is that????

And with dressing up comes the time to have Halloween parties. How much fun is it to have your kids and their parents come over and watch the ghouls and goblins parade up and down your street? And when the kids get tired, they can come back and refuel with something delicious like Halloween Snack Mix. SUPER easy to make and it’ll disappear before your eyes. Just watch!

What you’ll need:
- 10 cups of popcorn (popped)
- 1 package of peanut butter chips
- 1 cup of chocolate chips
- 1 cup of candy corn
- add some pretzel sticks (optional)

What to do:
Here’s how easy it is, your jaw will drop when you realize all you have to do is:

1. Combine all the ingredients in a bowl and mix together.

That’s it, how easy is that???? Have fun and be safe!

You COULD make this absolutely scrumptious Apple Pie Dip and use it in the usual fashion – as an appetizer. Why not? But, this “dip” works unbelievably well as a fun dessert. And guess what? The easy part of this chip dip recipe is: NO BAKING (well except for the chips!)

For those of you that just don’t want to turn on a hot oven, this simple recipe is for you*. Plus, it’s so good that IF there is any left over, you’ll love it for breakfast. So versitile!  Enjoy the sentimental flavor of a truly beloved classic holiday dessert with this tasty fruit dip.

What you’ll need for the “dip”:
(Printable Recipe)
- 1 1/3 cups peeled, cored, and diced apple
- 1 teaspoon fresh lemon juice
- 2 teaspoons brown sugar
- 2 teaspoons apricot preserves
- 1/8 teaspoon cinnamon

* If you don’t want the heat of the oven when you make this recipe, don’t make the cinnamon chips. Just find some cinnamon pita chips or tortilla chips at a place like Whole Foods.

What you’ll need for the chips:
- 5 (6-inch) flour tortillas
- 2 tablespoons butter, melted
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons sugar

What to do:
1. Turn on your oven to 350º F

2. Combine all the ingredients for the dip in a bowl and then cover and refrigerate the fruit mixture until chilled.

3. Next brush the tortillas with butter, then cut them into pie-like wedges.

4. Arrange the wedges on a greased baking sheet (all you need to use is a spray and spray lightly), sprinkle the tortilla wedges with cinnamon and sugar, and bake until golden brown for about 10 minutes. Check frequently to keep them from burning.

Let the chips cool before serving. this lovely recipe makes 4 to 6 servings. Enjoy!

Want more good ideas for chip dip recipes? Click on the link to the left immediately!

* As I am not a photographer by any stretch of the imagination, I am grateful to FamilyFun for the photo used at the top of this post.

I think you either love bleu cheese or you don’t. So, for those that love it, I highly recommend making this for lunch today (or tomorrow!) No, I’m not kidding. Treat yourself to a little decadence.

As rich as this simple recipe is, you can cut down on a few of the calories if that’s what’s holding you back from making this immediately… and I mean today… just read the notes at the end of the recipe.

Okay, so you don’t want to make it for lunch today. Then, make it ahead of time for the next time you have your girlfriends over, or throwing a party for the boss. It’s just that good. Enjoy!

Prep time: 20 min., Bake: 15 min. Yield: Makes 12 to 15 servings

Great Hill Blue Cheese

What you’ll need:
(Printable recipe)
- 7 bacon slices, chopped
- 2 garlic cloves, minced
- 2 (8-ounce) packages cream cheese, softened
- 1/3 cup half-and-half
- 4 ounces crumbled bleu cheese
- 2 tablespoons chopped fresh chives
- 3 tablespoons chopped walnuts, toasted
- Clusters of grapes – any kind
- Flatbread, assorted crackers, or baked pita chips

What to do:
1. Cook the chopped bacon in a skillet over medium-high heat for about 10 minutes or until crisp. Drain the bacon, and set aside. Add the minced garlic to skillet, and sauté for 1 minute.

2. Beat the cream cheese at medium speed with an electric mixer until smooth. Then, add the half-and-half, beating until combined. Stir in bacon, garlic, bleu cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes or into a 1-quart baking dish.

3. Bake the bleu cheese and bacon dip at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and your choice of crackers.

This delicious easy appetizer – rich and creamy – can also be made with less calorific ingredients and still, you will have a rich and creamy dip to serve. For example: Use turkey bacon. You can also substitute for the cream cheese by using the fat-free version OR use Light Laughing Cow cheese. Just unwrap 16 little Laughing Cow cheeses and use it in place of the cream cheese. It’s WAY delicious as my son would say. And, last but not least, use lite sour cream or low-fat greek yogurt instead of the half-in-half.

There you have it! Hope you enjoy this easy appetizer recipe for Bleu Cheese and Bacon Dip! For more unbelievably great ideas for chips and dips, please visit my Chip Dip Recipes page.

A little history about Bleu Cheese (or Blue Cheese)

Blue cheese (or bleu cheese) is a general classification of cow’s milk, sheep’s milk, or goat’s milk cheeses that have had Penicillium cultures added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave.

In the European Union many blue cheeses such as Roquefort, Gorgonzola and Stilton carry a protected designation of origin, meaning they can bear the name only if they have been made in a particular region in a certain country. Similarly, individual countries have protections of their own such as France’s Appellation d’Origine Contrôlée and Italy’s Denominazione di Origine Protetta.

The characteristic flavor of blue cheeses tends to be sharp and a bit salty. The smell of this food is due to the types of bacteria encouraged to grow on the cheese: for example, the bacterium Brevibacterium linens is responsible for the smell of many blue cheeses. They can be eaten by themselves or can be crumbled or melted over foods. Read more about it at Wikipedia.

*Because I am NOT a photographer by any stretch of the imagination, the photo at the top of this post is courtesy of SouthernLiving.com. Thanks!

I found this yummy recipe for Crostini with Asparagus and can’t wait to try it. Not only does it look delicious, but what a great easy appetizer to make for a party!

My hubby will testify, I hardly ever stick to a recipe completely. I’m always changing things up according to what my taste buds are telling me. So, below is the original recipe and then below that will be some things that I think I’ll try.

My philosophy is that it’s always fine to follow a recipe, of course. But if your gut (tummy) comes up with another idea, don’t be afraid to try it. I have rarely gone wrong by changing an ingredient here and there. You never know what new and fabulous recipe you can come up with by Trusting the Tummy… Give it a whirl…

Fiesta 9-5/8-Inch Oval Platter

What you’ll need:
(Printable recipe)
- 1 Baquette (1/4 inch slices)
- Fresh asparagus
- Fresh ricotta cheese
- Olive oil or truffle oil
- Salt and pepper to taste

What to do:
1. Toast the baguette slices in the oven until just turning golden.

2. Spread the ricotta on the toasted baguette slices and then top with thinly sliced asparagus.

3. Season with salt and pepper and drizzle a little olive oil or truffle oil over the slices.

Serve Crostini with Asparagus at room temperature on a pretty serving platter.

BusyMOM’s take on this recipe:
Although I really love ricotta cheese, I find it can be a little bland sometimes. So, instead of the ricotta, I’m going to make it with a fresh goat cheese and before I put the sliced asparagus on top, I’m going to sprinkle the baguette slices topped with cheese with some fresh rosemary. (I have tons of it in my backyard and I love it as a flavor enhancer) A little rosemary goes a long way… so use sparingly.

If you don’t like your asparagus super crunchy, blanch it for 30 seconds to a minute (according to how you like the level of crispiness) first, then slice it to use.

There you have it! A couple of small changes can make it a completely different easy appetizer. Does your tummy tell you to make any changes to this recipe? Tell me about them.  Enjoy!

*Photograph courtesy of Roland Bello. Thanks!

Black Bean Salsa with Mangos

First off, Happy Labor Day, everybody! There’s something really nice about waking up on a Monday and knowing I don’t have to get up right away. I love that!

So, one of the appetizers I want to make for celebrating the day of (no) labor is salsa. So I went on a hunt for a salsa recipe that would blow my skirt up. Thank you Food Network, I found it!

I grew up all over the country but mostly in the midwest in my earlier years. Back in the 60′s and 70′s. That dates me! And recipes like black bean salsa with mango just did not cross our minds or lips for that matter. 

I grew up eating good food, (my Dad was a wonderful cook) but it was pretty basic  – meat and potatoes, peanut butter and jelly, and homemade ice cream.

No complaints there! But I had no idea how the world of food and taste was about to get me eating outside the box until I started to travel and taste foods from different places in the country and also different countries themselves! Thus, my taste buds have evolved over the years, thankfully!

I’m not knocking good down home cooking that I was raised with, simply celebrating the fact that there is more to food than meat and potatoes.

When I first tasted a mango, I thought I had died and gone to heaven. And this recipe is perfect for blending that delicious tropical sweetness with the earthy flavor of black beans. It’s one of those perfect combination of flavors that you don’t soon forget. I love this recipe. And it seems to me that when I make it for friends, they love it too. I never have any left over. Try it and see what you think! Don’t let the somewhat long list of ingredients deter you… it’s a lot easier to make than it looks.

Black & Decker HC306 1-1/2-Cup One-Touch Electric Chopper; Perfect for making salsa!

What you’ll need:
(printable recipe)
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 mango, diced small
- 1/2 cup of finely diced red onion
- 2 roasted red tomatoes, see recipe below
- 1 tablespoon of grated fresh ginger root
- 1 cup of freshly chopped cilantro leaves
- 1 tablespoon of lime zest
- 1 tablespoon  of orange zest
- 4 tablespoons of lime juice
- 1 orange, juiced
- 2 tablespoons of olive oil
- Salt and freshly ground black pepper

For Roasted Red Tomatoes:
- 2 large red tomatoes, quartered
- 1 tablespoon of olive oil
- Coarse sea salt and fresh black pepper

What to do:
1. Put the beans into a large bowl and add the diced mango, red onion, roasted tomatoes, grated ginger root, cilantro (use the a one-cup electric chopper to make it easy!), lime zest, orange zest and juices and drizzle with the oil.

2. Season with salt and pepper, to taste.

3. Lightly toss the mixture and then cover and refrigerate until you are ready to serve.

For Roasted Red Tomatoes:
1. Preheat broiler on low.

2. Quarter the tomatoes and place them on a baking sheet.

3. Drizzle with olive oil, sprinkle with sea salt and fresh black pepper, to taste.

4. Place in oven and broil for about 5 to 7 minutes until slightly golden brown and softened. Cool before adding them to the bean mixture.

Make your own baked tortilla chips or buy blue corn tortilla chips and serve up this simple recipe for black bean salsa with mangos! Enjoy!

Feeling ambitious? Visit my chip dip recipes page for more ideas to make your own chips.

*Photo courtesy of the Food Network. Thanks!