Oh So Easy Fudge

Who doesn't love fudge? Who wants to slave over a stove with a candy thermometer to get the perfect smooth texture? The Break Down Cafè has got a smooth creamy fudge that can be made without a lot of fuss. We have found a solution using your microwave, a microwave safe bowl and 4 easy ingredients.

In a medium microwave safe bowl:

1 14oz can sweetened condensed milk

1 12oz  bag semi sweet chocolate chips (white chocolate, peanut butter, or mint)

Melt chocolate mixture in 30 seconds interval in the microwave on high. Stir after each 30 seconds interval until mixture is smooth and creamy.  If mixture still isn't smooth and creamy after the second time in the microwave, start checking every 10 to 15 seconds. **Safety first check the heat of the bowl and use hot pads if needed. 

Stir in  1 teaspoon  extract (vanilla extract, mint extract, or almond extract) after the chips have melted.

Pour into 8x8 parchment lined pan.* If you prefer, add nuts before placing in the refrigerator.  Place in refrigerator for 2 hours. Cut into your desired serving size. Store in the refrigerator in an air tight container for up to 1 month.

Tip: Try different shapes. We used a silicon heart shaped ice tray. It worked great for heart shaped fudge. Try cookie cutters. You can cut some shapes free hand. Just have fun with this. Get the kids involved. 

Tip: Add pecans, almonds, peanuts, or walnuts. Go nuts and make it the way your family would love it.

Enchilada Bake

 Baked Enchilada

Ingredients:

                     1 pkg Corn Tortilla Street Taco* 

                     1 large can red enchilada sauce

                     1 small can green diced chiles

                     2 cups shredded cheese vegan or dairy

                     1 lb cooked ground meat in taco seasoning or vegan substitute

                    

 Preheat oven 350° F

 

In a loaf pan (for larger families use 13 x 9 pan might take the whole package of corn tortillas) pour 2 Tbls of red enchilada sauce in bottom of pan (double if using 13 x 9 pan). On top of the sauce layer, place tortillas, ground meat, chiles, sauce, and cheese. Alternate layers until all ingredients are used. Place baking dish on foil lined baking sheet before placing in oven to prevent boil over spills. Bake for 45 to 60 minutes until bubbly and cheese is brown. Enjoy!

* Can use Regular Size Corn Tortillas or flour tortillas

** Make your own mix using the taco seasoning located in thebreakdowncafe blog

Fluffy Buttermilk Pancakes

 Fluffy Buttermilk Pancakes

Ingredients:

1 Cup Self-rising flour (130 g)

1 large egg beaten

1 Cup Buttermilk  (120 ml)

1 tablespoon pure vanilla extract (15 ml)

1 Tablespoon melted butter (15 ml) *

*Need extra butter to prepare skillet or griddle*

Here's how we make fluffy pancakes:

In a medium size bowl, whisk flour. Add liquid ingredients. Stir until just combined with a fork.

On medium low to medium high heat: Prepare a non stick skillet or griddle with butter. When butter has melted, pour 1/4 cup batter into skillet or on griddle. Wait for bubbles to form in middle of pancake before flipping (See picture). Serve with berries, whipped cream, powdered sugar, or warm maple syrup. Enjoy.

Simple Buttemilk Biscuits

 Simple Buttermilk  Biscuit

This is the easiest biscuit recipe you will ever find. You only need 2 ingredients.

 

 

 

 

 

 

Equipment: Rolling pin**

                    Biscuit cutter

                    Sheet pan lined with parchment paper and sprayed will oil

 

In large bowl: Stir together.

2 Cups (268 grams) self rising flour

2 Cups (404 grams) room temperature Greek yogurt* (use cashew yogurt for vegan version)

 

 

Preheat oven 450º F (232ºC).

Turn dough onto floured surface. Dough will be very wet and sticky.  Knead for 5 minutes.** May need to use extra flour on hands and surface during the kneading process. Cut into desired shape. If no biscuit cutter, cut with a knife. You can garnish with everything bagel seasoning, sesame seeds, poppy seeds, or leave them plain. Place in preheated oven for 20 - 25 minutes. They are delicious with strawberry jam.

*Although there is no buttermilk in this recipe. The Greek yogurt gives the biscuit a buttermilk flavor.

**No time to knead. Spray to spoons with oil and make drop biscuits.

Chewy Vegan Mint Brownies

 
 

 

 

                     Chewy Vegan Mint Brownies 

1 cup chocolate chips (melted and cooled)+

1/2 cup egg substitute ++

1/2 cup brown sugar

1 cup all purpose flour or self rising flour*

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon peppermint extract**

Preheat oven to 350° F. 

In medium bowl, whisk egg and sugar together until light and fluffy. It should be pale yellow. Fold in cooled melted chocolate and peppermint. Mix in flour, salt, baking powder. Don't over mix. Over mixing will cause the brownies to be tough. Pour into prepared cake pan that has been sprayed with oil. Spread evenly. Bake for 25 minutes. Cool completely before serving. 

Tip: If using self rising flour, omit baking powder and salt.*

Substitute the peppermint extract with vanilla extract.**

Melt the chocolate in the microwave in 10 second increments. Stir after every session until chocolate is melted. +

Substitute 1 large egg for non vegan version++

Gluten Free Dill Veggie Dip

This dip is easy to make and delicious to eat. Pair it with your favorite veggies. I used rainbow carrots and celery. Enjoy!

All you need is:

Equipment: 

                    whisk

                    small mixing bowl

                    measuring spoons 

Ingredients: 

1 package of cream cheese (room temperature)*****

2 Tablespoons sour cream*****+

1 Tablespoon fresh lemon juice

1 Tablespoon dried  dill (if using fresh dill you will need 2 to 3 Tablespoons)

1 teaspoon salt (optional)

1/2 teaspoon Chipotle chili pepper (optional. Tip may substitute red pepper flakes.)

2 teaspoons garlic powder

Whisk together in small mixing bowl.  Cover with plastic wrap. Refrigerate for 30 minutes. Enjoy!

*****Vegan options use plain cashew yogurt instead of cream cheese and sour cream.

+For non vegans use plain Greek yogurt instead of sour cream.

GIANT CHOCOLATE CHIP COOKIES

Giant or Regular Chocolate Chip Cookies

All you need to do to make these is:

Combine:  

2 1/4 cups all-purpose flour

1 teaspoon baking Soda

1 teaspoon salt

Set dry ingredients aside and then, cream together in mixing bowl:

2 sticks unsalted butter softened at room temperature

3/4 each granulated sugar and brown sugar* 

Then add:

2 eggs at room temperature

1 teaspoon vanilla

Cream the mixture completely and scrape the sides of bowl before adding the dry ingredients. Once the dry ingredients have been incorporated, use a spoon to stir in 1 package of chocolate morsels and 1 cup pecans or walnuts***

Bake @ 350 degrees F for 9 to 15 minutes (oven temperatures vary). Use an ice cream scoop to drop cookie dough on a rimmed cookie sheet. **

Let cookies cool on wire rack for 5 minutes before devouring. 

*  Tip you can use light or dark brown sugar. 

**You can place the dough in a 4 " round pan for individual giant cookies.

*** Nuts are optional either pecan or walnut work great in this recipe.

Thin Mint Cookies

Thin Mint Cookie

This recipe is so easy. All you need are 

Graham Crackers*1 sleeve

1 package of Andes baking candies

In a microwavable bowl: Melt candies in 15 second intervals (usually takes 3 cycles). Stir between every cycle until completely melted.

Separate the graham crackers into desired size either quarters or halves.

Once the chocolate is completely melted, use a fork to dip the crackers in the chocolate. Place on wax paper to dry at room temperature for 20 minutes.

These are simple and delicious. Fun for the whole family!

Tip:  If you want to eat them sooner, you can place in the refrigerator for 10 minutes to set.

       

*Instead of plain graham crackers try chocolate grahams or vanilla wafer cookies.

LEMON BUTTER COOKIES

THESE COOKIES ARE BUTTERY, LEMONY AND DELICIOUS.

       INGREDIENTS 

            2 ¾ cups all-purpose flour
           1 Tbsp. poppy seeds   *OPTIONAL
           1 tsp. baking powder 
           ¼ tsp. salt 
           1 ½ cups sugar 
           1 cup butter, melted 
           ¼ cup nonfat plain Greek yogurt 
           2 eggs 
           2 tsp. grated lemon peel 
       
        GLAZE 
           1 ½ cups powdered sugar 
           2–3 Tbsp. lemon juice 
           2 tsp. light corn syrup

•  DIRECTIONS

  
  

  1. Preheat oven to 375°F. In a medium bowl: sift together flour, poppy seeds, baking powder and salt. Cream together butter and sugar in large bowl at low speed until combined. Add yogurt, eggs and lemon peel until  smooth. Spoon in flour mixture just until blended.
  2. Use an ice cream scoop to drop cookies onto greased baking sheet. Bake 8-10 minutes or until light brown on edges. Cool on pan for 1 minute then place cookies on wire rack.. 
  3. Whisk all glaze ingredients in small bowl until smooth. Spread ½ teaspoon glaze over warm cookies. Let stand until set.
  4. You can sprinkle iced cookies with lemon zest. 

MOLASSES GINGER COOKIE

There is nothing like the smell of molasses ginger cookies baking in the oven. If you like ginger bread, you are going to love these cookies. My neighbor rolled out the dough and used cookie cutters. She got her kiddos to help.


INGREDIENTS:

SIFT TOGETHER:
2 cups all purpose 
1/2 teaspoon salt
1 teaspoon each Cinnamon, Ginger, Clove, baking soda

CREAM TOGETHER:

1 cup dark brown sugar (lightly packed)
1/4 cup butter
1/2 cup Crisco
1 large egg
1/4 cup molasses
1/8  teaspoon almond extract

Hiccups

 

What are hiccups?

Hiccups are strange gulping sounds caused by spasms of the diaphragm. The diaphragm is a dome-shaped muscle between the chest and the abdomen.

What causes hiccups?

Hiccups may be caused by an over-full stomach from eating too much. The stomach presses against the diaphragm. A child may have hiccups after drinking too much soda.

Sometimes babies get hiccups while feeding. If this happens, try changing the baby's position. Also try to burp the baby. If the hiccups don't go away, give the baby a little water. Wait until the hiccups are gone before you try feeding again.

When should I call my child's healthcare provider?

Call IMMEDIATELY if:

The hiccups last more than 3 hours (the usual time needed to empty the stomach) and your child is uncomfortable.

CHOCOLATE PEANUT BUTTER NO BAKE COOKIE BARS

These bars are so simple to make and delicious to eat.

Ingredients:

In a medium mixing bowl: stir together

2 cups Pretzels (may subsitute a sleeve of saltine crackers), finely crushed
1 1/2 cups powdered (confectioner's) sugar
1 cup peanut butter (smooth or crunchy)
1/2 cup evaporated milk
1 teaspoon vanilla extract

Chocolate Peanut Butter Icing 

1 1/2 cups of  chocolate chips (can use either white, milk, semi sweet chocolate chips)
1/4 cup peanut butter
1 Tablespoon evaporated milk
1/2 teaspoon vanilla

Spread into 13 x 9 glass pan. Top with icing. Refrigerate for 1 hour or place in freezer for 30 minutes before cutting into squares. *Decorate with chopped peanuts, mini chocolate chips, pretzels pieces, mini candy coated chocolates, or leave it plain.

LEMON SUPREME COOKIES

These are so yummy. They are very simple to make. This recipe only has 4 ingredients. 


INGREDIENTS:

1 BOX LEMON SUPREME CAKE MIX (SIFTED)
2 LEMONS. USE THESE TO GET THE FOLLOWING  
1 TEASPOON LEMON ZEST 
4 TABLESPOONS FRESH LEMON JUICE
1/2 CUP WATER
1 TABLESPOON VEGETABLE OR CANOLA OIL



LEMON ICING:
1 CUP CONFECTIONER'S SUGAR
2 TABLESPOONS OF LEMON JUICE

IN A LARGE BOWL: MIX TOGETHER: CAKE MIX, 2 TABLESPOONS OF LEMON JUICE,  WATER,LEMON ZEST, OIL.

PREHEAT OVEN TO 350 DEGREES FAHRENHEIT. DROP BATTER USING ICE CREAM SCOOPS. BAKE FOR 9  TO 12 MINUTES. REMOVE FROM OVEN. LET COOL SLIGHTLY. 

MIX CONFECTIONER'S SUGAR AND REMAINING LEMON JUICE. SPREAD ONTO WARM LEMON COOKIES. ENJOY. MAKES 12 LARGE COOKIES. 24 SMALL COOKIES.

MY SIGNATURE SNICKER DOODLE COOKIES

EVERY ONE WHO HAS EVER TRIED MY SNICKER DOODLE COOKIES HAS LOVED THEM. I AM BLOGGING THIS RECIPE SO THAT OTHERS AROUND THE WORLD MAY ENJOY THEM AT HOME.




IN A LARGE BOWL:

CREAM TOGETHER USING A WOODEN SPOON:
1 STICK OF UNSALTED BUTTER SOFTENED
3/4 CUP GRANULATED SUGAR
1 TEASPOON VANILLA EXTRACT

ADD: 1 EGG
INCORPORATE COMPLETELY

IN SMALL BOWL WHISK OR SIFT TO COMBINE:

1 1/2 CUPS ALL PURPOSE FLOUR
1/4 TEASPOON SALT
1/4 TEASPOON BAKING SODA
1/4 TEASPOON CREAM OF TARTAR

COMPLETELY MIX WITH BUTTER MIXTURE.
FORM MIXTURE INTO BALLS TIP:TO MAKE MORE UNIFORMED COOKIES USE A SMALL ICE CREAM SCOOP.
THEN ROLL DOUGH IN CINNAMON MIXTURE (KIDS LOVE THIS PART)

SMALL BOWL: COMBINE 2 TEASPOONS GRANULATED SUGAR WITH 2 TABLESPOON CINNAMON.

PLACE THE CINNAMON COVERED BALLS ON COOKIE SHEET THEN BAKE IN PREHEATED 350 F OVEN. BAKE 10 TO 12 MINUTES. REMOVE FROM OVEN. LET COOL ON BAKING SHEET APPROXIMATELY 2 MINUTES. MAKES ABOUT 24 COOKIES.

WATERMELON SORBET

WATERMELON SORBET IS REFRESHING, DELICIOUS , AND IT IS SO VERY EASY TO MAKE. IT JUST TAKES 2 INGREDIENTS. NO KIDDING. THIS WOULD BE A GREAT RECIPE TO GET THE KIDDOS INVOLVED.

INGREDIENTS:

1 RIPE SEEDLESS WATERMELON, CUBED    

1 SQUEEZE OF HONEY 

PLACE WATERMELON AND HONEY IN BLENDER AND PUREE. PLACE IN PLASTIC CONTAINER AND FREEZE FOR ABOUT 30 MINUTES. FOR BEST RESULTS STIR EVERY 5 TO 10 MINUTES. IF YOU STORE THE WATERMELON PUREE IN A ZIPPER BAG, JUST HAVE THE KIDS SQUISH THE BAG A FEW TIMES.  ENJOY THIS COOL SWEET YUMMY SORBET IN A BOWL OR YOUR FAVORITE CONE ON A HOT SUMMER'S DAY.  PARTY TIP: YOU CAN SERVE YOUR SORBET IN THE HALLOWED WATERMELON SHELL FOR PARTIES. JUST MAKE SURE TO PUT THE WATERMELON SHELL IN THE FREEZER  FOR  30 MINUTES TO HELP KEEP THE SORBET COOL WHILE SERVING.

EASY KEY LIME PIE

Ingredients

1  graham cracker pie crust (store bought or homemade)

1 can (14 oz) sweetened condensed milk

1/2 cup Key lime juice (or regular lime juice)

1  8 oz of  frozen whipped topping, thawed

Directions

• 1 In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. 
• 2 Fold in whipped topping. 
• 3 Pour into graham cracker pie crust.
• 4 Cover and refrigerate until set (usually takes about an hour).
• 5 Store in refrigerator.

HUMMINGBIRD NECTAR RECIPE

Combine 1 CUP sugar with 4 CUPS water in a small saucepan. Heat to a boil, stirring constantly until sugar granules dissolve. Allow mixture to boil for 10 minutes. This will prevent mold spores from forming. Cool completely before adding to your feeders. Store extra nectar in your refrigerator.

HERE'S A FEW TIPS:

• Do not add food coloring! Use a colorful feeder and leave the nectar au natural. Although food coloring may be safe for humans, it hasn't been tested for birds.


• Do not use sugar substitutes (like Sweet 'n' Low, Splenda or Equal). Hummingbirds' bodies need actual sucrose--the substitutes could kill them. 


• Do not add extras, like honey, brown sugar or corn syrup. The simple recipe is perfect as is. Any additions could cause the nectar to ferment more quickly or harm the hummingbirds.


• Change the nectar weekly, or more often in warm temperatures. Yeasts like to feed on sugar, which can cause fermentation. This process won't turn the nectar to wine, but it could make hummingbirds sick.


• Store extra nectar in a closed container in the refrigerator. 
• Clean the hummingbird feeder each time when you refill it. Rinse well and dry to prevent mold growth.
• Bring the nectar to room temperature before adding the nectar to your cleaned & dried feeder. 
• Just sit back and enjoy your new hummingbird neighbors. They are such a joy to watch.

TEETHING RINGS: WHICH ONE TO BUY

When your child is teething it can be frustrating. What can you do to help alleviate the pain from teething? (See "Safe Tips For Teething" in this blog). Try teething rings. Teething rings vary in size and construction. Try a ring with varying textures like these pictured above.

Watch for teething rings that might easily break apart causing choking hazard. The little yellow beads on this teething ring (Pictured on right) could be a choking hazard. Inspect your child's teething ring before use each time. Follow package instructions prior to use.

SAFE TIPS FOR TEETHING

What is teething?

Teething is a normal part of your baby's development which happens when new teeth start to push through your baby's gums. You may see swollen gums or little points of white pushing through the gum.

Signs that your baby might be teething

Drools a lot

Wants to chew on things

Have mild gum pain 

Elevated temperature, but not a fever (temperature less than 100.4 rectal is not a fever)

 

 

MAKE YOUR OWN BIRD BATH.

One way to attract birds to your back yard is by providing a bird bath so they can drink and bathe.
It's really easy to do.

Bird Bath Construction

 3 or 4 terra cotta pots glazed or unglazed. (If you purchase unglazed, you can choose whatever colors you want to decorate the terra cotta pots or you can leave them natural. Check with the sales person to make sure the paint is safe for the birds.)

1 large terra cotta saucer
1 small or medium terra cotta saucer
12- 20 colorful glass stones

Stack the terra cotta pots largest on bottom (see image).
Place the large saucer on top of the pots. Hot glue the smaller saucer to the larger saucer (refer to image). 

Place colorful glass stones in the bottom of the large saucer. You may want to eliminate this step if you have small children. Fill with water. Add few drops of vegetable oil or olive oil to prevent mosquitoes from laying there larvae in your brand new bird bath. Watch the birds have fun.