Our Favorite Bleu Cheese Salad Dressing

We eat this salad dressing all of the time. We always have a recipe made up in the refrigerator.

4.5 oz. bleu cheese, crumbled

1 c. mayonnaise

1 c. sour cream

1/2 t. dry mustard

1/4 t. pepper

1/4 t. salt

1 t. onion powder

1/2 t. minced garlic

2 T. lemon juice

2 T. milk

Mix all ingredients together and chill to blend flavors. Refrigerate to store.

Changes that I have made:

• I have used vegan mayonnaise.
• I have used greek yogurt, instead of the sour cream.
• I have used apple cider vinegar, instead of the lemon juice.
• If you like horseradish, add 2 t. horseradish to the recipe.

Recipe shared by Robin.

Fool-Proof Fudge

You know that you want this recipe! 

I have been having a fudge craving for the past week. Yesterday, I finally gave in and made my favorite recipe for fudge. It is very easy and I have never had it not turn out. (You know, the grainy, dry fudge... like some fudge that you get from friends. You know, the stuff that you throw away as soon as they leave. Sorry, but it's the truth.)

Fool-Proof Fudge

3 cups semi-sweet chocolate chips 

1- 14oz. can of Eagle Brand Sweetened Condensed Milk

 A dash of salt

1 1/2t. vanilla

1c. chopped nuts (I use walnuts.)

Melt the chocolate chips in the top of a double boiler with the milk. Remove from the heat and stir in the remaining ingredients. Spread into wax paper lined 8" square pan. Chill 2 hours. Turn fudge out onto cutting board. Peel off waxed paper and cut into squares. Store at room temperature.

My changes:

• I used the dark chocolate chips, instead of the semi-sweet chocolate chips. I like the intensity of the dark chocolate.
• Experiment with substitutes for the nuts. Try chopped Andes chocolate on top for great mint flavor. What about raisins or peanuts or chopped Reeses Peanut Butter Cups... Dream BIG!
• I sprinkled sea salt on top of a portion of the fudge as an experiment and it was wonderful! I let Jay have a few pieces and then I put the rest in a "special" container for myself. Yep, I'm selfish!

Recipe shared by Robin.

Taco Soup

This is our favorite soup! For now, anyway. Jay requested that I make it again this week, so I thought that I would share it with you. I received this recipe about 20 years ago from a friend. We just dropped by her house one evening around dinner time and she had just finished making this soup. She offered me a bowl to "taste". I had to accept. No need to make her feel bad! The rest is history... I loved it, she shared the recipe and I have been making the soup ever since. It is an easy dump-everything-in-the-pot kind of recipe.

Taco Soup

1 lb. hamburger
1 can corn
1 can black beans
1 can pinto beans
1 can kidney beans
1 can stewed tomatoes
2 cans diced tomatoes
1 jar salsa
2 pkgs of taco seasoning

Brown the hamburger in a large soup pot. Open the cans and dump them all into the pot, including the liquids. (No other liquid is needed.) Let simmer for several hours to thicken, stirring on occasion. Serve with sour cream, cheese and fritos.

This is the original recipe. The can sizes are up to you. But, I use the 15-16 oz. size for all ingredients.

I have made some changes through the years.

• I add an extra can of which ever bean strikes my fancy that day. I really like extra pinto beans and Jay like the extra kidney beans.
• I never have stewed tomatoes, so I use an extra can of diced tomatoes instead. I buy the small diced tomatoes. I don't like the larger chunks of tomatoes in this.
• I use mild salsa but you can use hotter, if you like it that way. You can buy the cheap salsa for this, if you'd like. It doesn't effect the soup.
• I use the Costco size taco seasoning jar, so I measure out 6T. of the seasoning, instead of buying the packages.
• We have never felt the need to make the soup spicier, but you could add chili powder to make it hotter to taste.

Recipe shared by Robin.