Vanilla Walnut Fudge

This fudge is creamy, sweet, and full of a vanilla flavor I can’t get enough of. Chopped walnuts add the perfect nutty dimension and crunchy texture to this smooth fudge.

In just a few minutes, you can stir this vanilla fudge recipe together and have it chilling in the refrigerator. Within a couple of hours, your fudge will be firm enough to slice and serve.

If this is your first time making your own vanilla fudge, you’ll be surprised by how easy it is. No candy-making expertise is required! From barefeetinthekitchen.com.

Vanilla Walnut Fudge


Ingredients:

• 12 ounces white chocolate bars or chips (see note below)
• 7 ounces sweetened condensed milk (It is crucial that you weigh the sweetened condensed milk or carefully measure out equal halves of the 14-ounce can. This recipe as written calls for HALF a can of sweetened condensed milk. If you don’t want to measure carefully, just double the recipe and use the full can. I’ve doubled this recipe several times and never been upset to have extra fudge to pop in the fridge or freezer for later!)
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 3/4 cups chopped walnuts 2 tablespoons reserved


Directions:

1. Combine the white chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.

2. Stir until mostly smooth with just a few unmelted flecks of white chocolate. Add the vanilla extract and walnuts (reserving 2 tablespoons of walnuts) and stir to combine. Scoop onto a parchment lined loaf pan. Spread with a spatula. Sprinkle with reserved walnut pieces. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to two weeks. Enjoy!



NOTES

Choose your favorite white chocolate for this recipe. I typically use Nestle white chocolate chips, but if I’m lucky enough to have Lindt white chocolate in the house, it’s a great choice. Break the bars into pieces before heating. This recipe doubles nicely and can be poured into an 8×8 pan. Slice into approximately 36 1-inch pieces. This fudge will keep nicely in the refrigerator for up to two weeks. Place the sliced pieces of fudge in an airtight container, separating multiple layers with parchment or wax paper. Alternatively, this fudge may also be frozen for up to two months. Thaw and serve from the refrigerator.

Crème Brûlée Cheesecake

If you love the rich, creamy texture of classic cheesecake and the decadent sweetness of Crème Brûlée, then this Crème Brûlée Cheesecake is the perfect dessert for you. Combining the velvety smoothness of a cheesecake with the crunchy, caramelized sugar topping of Crème Brûlée, this indulgent treat is guaranteed to impress at your next dinner party or holiday gathering.

This Crème Brûlée Cheesecake brings together the best of two beloved desserts. The cheesecake layer is rich and silky, while the Crème Brûlée topping adds an element of sophistication and delightful crunch. The recipe is straightforward to follow and can be made ahead of time, making it a convenient yet impressive dessert for any occasion.

The balance between the smooth, sweet cream cheese filling and the crispy, caramelized sugar topping is simply divine. Each bite offers a delightful contrast of textures and flavors that will make this recipe a family favorite. From bestrecipesever.familyfreshrecipes.com.

Crème Brûlée Cheesecake


Ingredients:

For the Crust:
1 1/2 cups finely crushed graham cracker crumbs (without problem ingredients)
1/4 cup melted butter
2 tablespoons sugar

For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup heavy cream

For the Crème Brûlée Topping:
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract


Directions:

Step 1:Prepare the Crust

1. Preheat the oven to 325°F (163°C).

2. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, and 2 tablespoons sugar. Stir until everything is well-mixed and the crumbs are moistened.

3. Press the mixture into the bottom of a springform pan, making sure it’s evenly distributed and compact. Use the back of a spoon to press the crumbs down firmly.

4. Bake the crust for about 10 minutes or until golden and fragrant. Remove from the oven and let it cool completely.


Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.

2. Add the 1 cup granulated sugar and 1 teaspoon vanilla extract to the cream cheese and continue mixing until the mixture is well-combined.

3. Add the eggs one at a time, beating well after each addition. Make sure not to over-mix at this stage to avoid air bubbles.

4. Gradually add the heavy cream, mixing until fully incorporated and the batter is smooth.

5. Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula to ensure even distribution.


Step 3: Bake the Cheesecake

1. Place the springform pan in the center of the preheated oven. Bake the cheesecake for about 55-60 minutes, or until the center is set but slightly jiggly.

2. Once baked, turn off the oven and leave the cheesecake in the oven with the door ajar for about 1 hour. This helps prevent cracks in the cheesecake.

3. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate it for at least 4 hours, or preferably overnight, to allow the flavors to set.


Step 4: Prepare the Crème Brûlée Topping

1. Before serving, mix together 1/4 cup granulated sugar and 1/4 cup brown sugar in a small bowl.

2. Evenly sprinkle the sugar mixture over the chilled cheesecake. Use a spoon or your fingers to ensure the sugar is evenly distributed across the top.


Step 5: Caramelize the Topping

1. Use a kitchen torch to carefully caramelize the sugar. Hold the torch a few inches above the surface and move it in small circles until the sugar turns golden and bubbly. Be careful not to burn the sugar.

2. Alternatively, you can place the cheesecake under the broiler in your oven for 1-2 minutes (watch closely) to achieve the same effect. The key is to melt and caramelize the sugar without overcooking the cheesecake.


Step 6: Serve and Enjoy

Once the sugar has been beautifully caramelized, your Crème Brûlée Cheesecake is ready to serve. Slice into wedges and enjoy the contrasting textures of the smooth cheesecake and crunchy, caramelized topping.



TIPS

Chill the cheesecake properly: Letting the cheesecake cool and then chill in the refrigerator ensures the flavors meld together and the texture becomes firm and creamy.

Don’t overmix: Overmixing the filling can incorporate air, causing cracks in the cheesecake. Beat the ingredients until just combined.

Use a torch for the topping: A kitchen torch provides the most even caramelization. If you don’t have one, the broiler in your oven works, but it can be harder to control the process.

Room temperature ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps the batter come together smoothly without lumps.

Leftover Roast Beef Shepherd’s Pie

This recipe is perfect for you if you have a dilemma about what to do with your Sunday roast beef dinner leftovers. This Leftover Roast Beef Shepherd’s Pie combines all of them! From the mashed potatoes and leftover veggies to the gravy, this easy dish can be 100% leftovers! From cookwhatyoulove.com .

Leftover Roast Beef Shepherd’s Pie
Serves:6


Ingredients:

3 cups mashed potatoes
3 cups leftover roast beef
1/2 cup peas
1 cup carrots
1.5 cups gravy
1 cup cheddar cheese shredded
1 teaspoon dehydrated garlic or use 1/2 teaspoon garlic powder
2 teaspoons dehydrated onion or use 1 teaspoon onion powder (if tolerated)


Directions:

1. Preheat the oven to 375 degrees F.

2. Cube the beef and mix it with peas, carrots, gravy, dehydrated garlic, and onion.

3. Spread the beef mixture in the bottom of a 10×10 baking dish.

4. Top the beef mixture with mashed potatoes and use an offset spatula to smooth them out.

5. Top the mashed potatoes with shredded cheddar cheese.

6. Bake for 25-30 mins or until heated through, and serve.



TIPS

• You can substitute cheddar cheese with Parmesan cheese, white cheddar, or marble cheese (if tolerated).

• Warm the mashed potato to spread them more easily. Just a few minutes in the microwave.

• You can add other leftover veggies like asparagus, broccoli, corn, mushrooms, and zucchini.

• You can use a gravy mix (without problem ingredients) instead of leftover gravy.

• If you’re using fresh carrots, peel them, slice them thin, and parboil for 3 minutes in salted water.

My Mom’s Classic Pot Roast Recipe

My mom’s classic pot roast recipe is easy, has simple ingredients, and it comes out perfect every time. It’s a from scratch recipe that makes a delicious Sunday Supper or a weeknight meal. From onsuttonplace.com.

My Mom’s Classic Pot Roast Recipe


Ingredients:

3 lb. beef chuck roast
salt and pepper (if tolerated)
olive oil
water
1.5 lbs. baby red potatoes
1 lb. baby carrots
1 onion quartered (optional) if tolerated


Directions:

1. Preheat oven to 300 degrees F.

2. In the bottom of a very large pan over medium heat (on the stove top) generously drizzle olive oil. Let the pan heat up before going to the next step.

3. Lay the chuck roast in the pan.

4. Salt and pepper the top.

5. Let it brown for about 3 min. and then turn.

6. Salt and pepper the other side.

7. Cook again for 3 min.

8. Add enough water so only about 1/2 inch of the roast is showing.

9. Do not cover the roast with water.

10. Cover pan and cook in oven for 90 min.

11. Clean the potatoes. Set aside.

12. At the 2 hour mark, remove the pan from the oven.

13. Add potatoes, carrots and optional onion. Make sure your roast is still showing above the broth.

14. Cover and return the pan to the oven.

15. Cook for 90 minutes more.

16. Remove from oven and serve.



NOTES & TIPS:

• A beef boneless chuck roast works the best. Other good choices are a beef rump roast or a top round roast. Make sure to pick out a roast that’s at least 2 inches thick, and one that has a good amount of marbling.

• Any kind of potatoes can be used. Russet potatoes or Yukon Gold are very good.

• For a richer flavor, substitute red wine (if tolerated) or beef broth (without problem ingredients) for some of the water.

• Add fresh herbs on top of the roast during the last hour of cooking time. Fresh thyme, fresh rosemary, or bay leaves are good choices.

• Sprinkle some Worcestershire sauce (if tolerated or use Coconut Aminos) on the meat after the water is added.

• You can actually add as many carrots and potatoes as you want. If you don’t want them for leftovers, simply add what you think your family will eat.

• The secret to tender and perfect pot roast is slow cooking. If you cook it low and slow, the meat absolutely melts in your mouth.

• To store the leftover pot roast, place the meat and vegetables in a glass covered casserole dish or airtight container. Add the leftover juice so everything is covered. To reheat, just put the whole thing in the microwave.