Wednesday, December 31, 2014


BP and I love game nights. And because we didn't want to go out on New Year's Eve, we decided to have game night at our house with some friends. A night filled of good food, great games and friends that we love. 

Now this fudge is delicious and ridiculously easy. If you have 10 minutes you can make this. I made some Chocolate Peanut Butter Swirl Fudge a couple weeks ago for BP's office Christmas party and poker night at our house. Needless to say it was a hit and gone in minutes. 

To get ready for game night, my prep started with the fudge. Since it takes a while to cool I knew this would be first up. I got two pots out and started baking. This required me to constantly stir both pots for 5 minutes. Not an issue for me at all. I've been ambidextrous all my life. I remember sitting at the dinner table when I was little and my mom telling me that I needed to choose a dominant hand for writing and using utensils. I eventually did (she was worried I wouldn't) and it never came in handy until I got into massage school. It also came in handy when my right hand got injured and left me with permanent nerve damage in two fingers and half of my arm. And then again today. Never fear mom, it's a good thing you let me naturally develop those skills. Stirring two pots at once was easy. But I recommended you have a helper if you want to make Chocolate and White Chocolate Swirl Fudge like I was. 

Makes one 9x13" pan

1/2 stick butter
4 cups (1 bag) marshmallows
2 cups sugar
1 cup heavy cream
Pinch of salt
3 cups chocolate chips (milk, semisweet, dark or white) 


1.  Line a 9x13" pan with foil. Crimp foil around the edges so foil will stay in place. Set aside.

2.  In a large pot, combine butter, sugar, heavy cream, marshmallows and salt over medium-high heat. Stir until everything is well combined and marshmallows are melted.

3.  Simmer, stirring constantly, for 5 minutes.

4.  Remove from heat and stir in chocolate chips. Mix until smooth.

5.  Pour into prepared pan and spread evenly. Let cool completely and then cut into squares. 

Thursday, December 18, 2014

Homemade French Dip Sandwiches

I apologize for my lack of posting lately. Things have been hectic to say the least. Work has been stressful and last week I baked every single night once I got home from work. And since last night was so busy for us, we ended up eating out every night last week. Something we don't like to do but our schedules forced us to do it. So this week we have been making dinner at home every night (minus going out to celebrate BP's birthday earlier this week). 

This is the second time I've made this, so when I threw the idea out for them, the guys were excited for it. And seriously these things are amazing - especially once you realize that prepping for this is 5 minutes. You read that right, 5 minutes.

Now as we were eating dinner tonight we started thinking of ways to make these even better: carmelized onions, horseradish mayo, endless options. But trust me when I say once you make this it will be on your menu again and again. Proof of this is when BP's Dad came downstairs and we were talking and I said I will make this again, he looks at me  and gives me a thumbs up and says its a winner and he's looking forward to when we have it again. 

Homemade French Dip Sandwiches 



  1. 1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
  2. 2. Take meat out of crock pot and slice thin. Transfer sliced meat back into crock pot. 
    3. Preheat oven to broil. Split French rolls and set aside. 
    4. When oven is ready, take sliced meat and fill sliced rolls. Place cheese over the tops and bake in oven until the cheese is melted. Pour au jus  into small bowl for dipping.