Wednesday, February 29, 2012

Happy Leap Year! (+ Cheesy Broccoli 2x Baked Potatoes)

Leap Day is a weird thing isn't it?  I remember when I was little thinking it would be infinitely cool if I was born on Leap Day.  Simultaneously, I was really upset by the idea of only getting a birthday cake once every 4 years.  If you recall back to this post, you'll remember how obsessed I am with my birthday cake!

Another weird thing about Leap Day is that I associate it with leprechauns.  So this one is completely in my own head.  Some weird association with "Lords a Leaping" and St. Patrick's Day right around the corner.  I really don't know how it works. 

All I know for sure is that Leap Year should be an extra day on the weekend!  Every 4 years, we should get another long weekend.  You can take your extra Wednesday, rotation of the Earth.  I don't need it!

So there's that.  Let's make some twice baked potatoes and call it dinner.

Recipe adapted from Rachael Ray
4 big russet potatoes
olive oil
salt & pepper
1 head of broccoli
1/2 c. sour cream
1 c. cream or half & half
1 1/2 c. shredded cheddar

1.  Preheat oven to 425. 

2.  Poke several holes into potatoes with a fork.  Place on a baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Bake for about 45-60 minutes depending on the size of the potatoes (check them by poking with a fork to see if they are soft enough).
3.  While the potatoes are cooling, heat about 1 inch of water in a large skillet to a simmer.  Add chopped broccoli and cook for about 5 minutes - until broccoli is tender.

4.  Cut potatoes in half hot dog way and scoop out the insides (don't get too close to the skin, so you won't break through it). 

5.  Add potatoes, sour cream, cream and 1 c. cheese to an electric mixer.  Combine all ingredients.  Stir in cooked and drained broccoli.

6.  Spoon potato/broccoli mix back into potato skins.  Top with reserved cheese and bake for another 10 minutes (until the cheese is melted).

Monday, February 27, 2012

Egg & Cheese Hot Dip

I'm back!  The kitchen is unpacked and I have been baking again!  It feels so good!

Moving is always stressful, right?  You can try to make it as "fun" as possible.  You can draw on the boxes, you can label them in creative ways, you can throw on some music and dance around while you toss all of your belongings in boxes.  But, let's be honest, it's never that much fun.

The rest of your life is stressful enough, you don't need your food to be another burden too.  This is literally a 4 ingredient, 2 step recipe.  And as a bonus, it's a quick and easy appetizer you can whip up when you have guests!
2 eggs
2 T. milk
4 c. grated sharp cheddar
1 c. (2 small cans) green chilis (chopped & drained)

1.  Stir all ingredients together.

2.  Bake for 20 minutes at 350 in a shallow baking dish (9x13).
Serve with crackers or tortilla chips.

Friday, February 17, 2012

Creamy Banana Cream Pie

So, tomorrow's the big move.  A lot of trips up and down the 59 stairs.  Luckily, we are going to get up tomorrow morning and go to the donut shop so we have the fuel to get through the day.

If you follow me on Pinterest, you know that I've been in a bit of a donut craze lately and while I would love to make my own, the kitchen will be packed and I probably should stay on topic anyway.  So Dunkin' Donuts it is.

I can't wait to have a functioning kitchen again.  It's my place to throw my headphones in and relax.  Knead some dough.  Preheat the oven.  Work out the frustration and watch the magic happen. 

After we unpack, I'm going to make these Maple Bacon Donuts from A Cosy Kitchen, and since it's supposed to snow on Sunday, I'm having a big mug of hot chocolate with these homemade marshmallows.  For dinner I will make this Curried Squash and Sweet Potato Soup from Sundays with Jennie!  And it will be perfect!
I don't know what your plans are for this weekend, but you should probably work this pie into it.

Recipe adapted from Aunt Susie
1 sleeve graham crackers (20 halves), crushed (in a plastic bag by hand or in the food processor)
1 stick butter, melted
1/4 c. sugar
8 oz. cream cheese, softened
1 c. powdered sugar
8 oz. cool whip
3 large firm bananas, sliced
1 package (3.4 oz) instant vanilla pudding mix
1 1/3 c. cold milk

1.  Mix together graham cracker crumbs, melted butter and sugar.  Press into bottom of pie plate.  Bake at 350 for 15-20 minutes (watch to make sure it doesn't burn).  Cool completely.

2.  Beat cream cheese and sugar.  Fold in 1 cup of cool whip.  Spread into the crust.
3.  Lay bananas on top of cream cheese layer.
4.  In a bowl, whisk together pudding mix and milk.  Pour over bananas immediately.
5.  Top with remaining whipped cream.  Refrigerate until ready to serve.
*Note - this is the only time you will ever see me using cool whip and not real whipped cream.  You could substitute the cool whip for homemade whipped cream if you are going to serve the pie to guests/large family and eat the whole thing in one day, otherwise the cream will separate and not save well overnight.

Wednesday, February 15, 2012


Nice, sunny days like today make me want to be anywhere but my desk.  I hope you're able to go outside and enjoy it today!

Tuesday, February 14, 2012

Sweet Potato Quinoa Salad

Happy Valentine's Day!

Tonight, Austin and I are going out to some tacky restaurant where the waiters are judged based on how many pieces of 'flair' they have.  We're going to pretend like we're being ironic about it, but really we're going to love it. 

I don't want to go out to some fancy restaurant being judged by the other patrons and the wait staff because people can't figure out if we're dating or if we're siblings.  I just want to go out to eat so I don't have to cook dinner tonight.  I want to enjoy our time together without distractions or to-do lists and I want to eat some stuffed potato skins.  Isn't that what we all want really?
Tomorrow, we can be healthy and frugal again.  Tomorrow, we can prepare a delicious whole grain and veggie filled meal.  Tonight, let's eat whatever we want and enjoy the company we have, whether it's a husband, wife, boyfriend, girlfriend, best friend, or family member. 

For tomorrow:

Monday, February 13, 2012

New Address

I made a lot of progress today on this blog.  It was pretty huge!

I bought a domain name!

Ok, it's really not that big of a deal, but symbolically it is.  To me. 

For all of you that follow Call Me Fudge through an RSS feed or reader, I'm not sure if everything will automatically adjust or if you need to change the address.  I'm sorry for the changes and the inconvenience but you can rest assured that this is the last time it will be changing.  Ever.
Click here to follow the new address.

Thanks so much for your support, and if you like the blog, don't hog it all to yourself! - Pass it along to your friends :)

Thursday, February 9, 2012

Cherry Berry Jar Pies

You know what holiday is coming up next.  You know because Target has been displaying only pink and red things since December 26th. 

Valentine's Day can go a few different ways:
  1. You are in a new relationship and you are downright giddy;
  2. You are single and you hate any mention of the holiday;
  3. You are in an old relationship and you've realized that cards and flowers are better on a day when you aren't expecting them, than a day that Hallmark tells you how to feel.
Or maybe I have no idea what I'm talking about...that's probably the most likely situation.

What I do know is that pie is good any day of the week.  (And people who "don't like pie" aren't to be trusted.) 
If you want to do something special for your valentine this Tuesday, skip the red roses, skip the teddy bears and make them something warm and full of love that you put your heart and soul into. 

You can cook up 2 of these if you have someone to share them with, or if you're flying solo right now, make them ahead of time, freeze 'em, and throw one in the oven whenever you're ready for some dessert!


2 pie crusts (I used a frozen one from Trader Joe's)
5 c. berries & cherries (1 c. blueberries, 1 c. strawberries, 3 c. cherries)
2/3 c. sugar
1/4 c. reserved cherry juice
2 tsp. vanilla
3 T. tapioca
1.  Press pie crust into each jar (makes 7 or 8) and use the lids as a cookie cutter to make the top crusts.
2.  Mix together all other ingredients.
3.  Fill pie crust lined jars with berry mixture.
4.  Place the top crust on top.  Cut a vent hole.
5.  Place on a cookie sheet and bake @ 375 for 45 minutes, or screw lid on jar and freeze.*
*To cook a frozen pie, start with the oven at 425, bake for 10 minutes then reduce heat to 375 and cook for 40 minutes longer.  (Make sure you take the lid off first.)

Tuesday, February 7, 2012

Caramel Corn

Did you have a good Superbowl weekend?  We spent the day running errands, signing a new lease, lamenting our move up 4 flights of stairs, eating, and watching the game (and commercials).

My favorite commercial was this Volkwagon one.  The game was actually a good one, but since I don't have any loyalties to any East Coast team, it was a little lost on me.  Oh well!  A food holiday (and I do consider the Superbowl a food holiday) is a food holiday, and there can't be any complaining about that!

Future weekend plans include packing this weekend and we will spend President's Day weekend moving into our new apartment and working off the calories that we ate Sunday night.
Maybe we'll make a "moving snack."  You know, something that you can grab a handful of every trip back to the Uhaul.  Something to help out with the process :)  Like caramel corn!

Sorry this is a secret family recipe, but when my dad starts packaging and selling it, I will let you know where you can order!

Thursday, February 2, 2012

Chicken Curry

I don't know what Punxsutawney Phil is looking at.  I didn't see any shadow, and I don't see any sign of winter for that matter either! 

Yesterday was a very comfortable 72 degrees in Arlington.  I know Virginia is technically part of the South, but really?!  72 seems a bit much for February first.  Not that I'm complaining!  Snow in DC is just a pain.  Maybe if I was back home (in Utah), I would be wanting snow, but since I'm nowhere close to a mountain, sure I'll take spring.  In fact, let's get those cherry blossoms to bloom!
But if it turns out that Phil is onto something, you might be craving something warm and comforting for the next month and a half.  Maybe something with a little bit of spice too.

Recipe adapted from Rachael Ray Magazine
1 c. quinoa
2 t curry powder
1 (13.5oz) coconut milk
4 chicken breasts (cut into 1" cubes)
2 t five-spice powder
(I also like to add 1 t. chili powder to make it a little hotter)
1 bell pepper
1/2 onion
2/3 c. mushrooms
2 c. kale

1.  Toss together chicken, five spice, 1/2 t. salt and 1/2 tsp. pepper.  Heat 2 t. olive oil over med-high heat until shimmery.  Increase heat to high and stir fry chicken until just cooked through (about 6 minutes).  Remove chicken from skillet and set aside.

2.  In same skillet, add bell pepper, mushroom, onion and kale.  Cook over medium heat until veggies soften.
3.  Meanwhile, cook quinoa according to instructions on package.

4.  At the same time, in a small saucepan, heat 1 T. olive oil over medium-high heat.  Stir in curry powder.  Cook for 1 minute.  Add coconut milk and cook until reduced by half. (7 minutes)
5.  Mix coconut milk and chicken in with the vegetables and simmer for 1 minute more.  Serve over quinoa (or rice).

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