Almond Butter Freezer Fudge

Since by last post was all about the coat your teeth with sugar and put you into a coma sweet fudge, here’s a much healthier option that you can keep in your freezer all year round! 

• 2 cups of creamy almond butter (I used almond/hazelnut)
• 1/2 cup of coconut oil, melted
• 3 tbsp of raw honey, melted
• 1/2 tsp of salt 

1. Prepare an 8 x 8 pan by lining it with plastic wrap, set aside.

2. Mix together all of the ingredients until smooth, pour into pan and freeze until firm.

3. Remove fudge by lifting plastic wrap out of the pan, cut into 1 inch squares.  Store in the freezer in an airtight container until ready to consume.

Easy Chocolate Fudge

 Normally fudge doesn’t make the cut on to my Christmas baking list, but this year it somehow made it's way on there, and now it might very well become a part of the holiday baking tradition.

It’s so easy, and such a sweet little indulgence that can be cut into perfect little squares that make my OCD smile.

• 3 cups of semi-sweet chocolate chips
• 1 can of sweetened condensed milk
• Pinch of salt
• 1 ½ tsp of vanilla
• ½ cup of pecans, chopped *optional

1. Line a 8x8 or 9x9 pan with tin foil, and lightly grease.

2. In a medium sized saucepan, over low heat, mix the chocolate chips with the condensed milk until the chocolate is completely melted.

3. Add salt, and vanilla and pecans, mix until combined and pour into prepared pan and refrigerate until firm. Cut into small squares and store in an air tight container in the freezer or fridge.

Stuffed Pepper Soup

I love me some stuffed peppers! Probably because I grew up on them. My grandma made THE best ones and ever since I started cooking for myself I have been making them.

With that being said I love this soup even more! It's the exact same taste but much easier to make and you get the perfect ratio of ingredients with each bite!

• 1 lb extra-lean ground beef
• 1 package of spicy ground sausage
• 1 c onion, diced
• 14oz can of diced tomatoes
• 2  green peppers, chopped
• 2 red peppers, chopped
• 15 oz can of tomato sauce
• 4 cups of beef broth
• ½ tsp of dried basil
• ½ tsp of dried oregano
• 1/4 cup of sugar
• 2 cups of brown rice, cooked al dente

 

1. In a large saucepan, brown your beef and sausage with the onion over medium heat. If there is excess fat, drain.

 

2. Add remaining ingredients, and simmer for 30 minutes. Rice and peppers should be soft.