The Best Fudge Ever

Let me start by saying that this post wouldn’t be possible without my Pops.

This is my Dad’s recipe and for as long as I can remember he’s served it at parties and people go WILD for this stuff.

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I always imagined it was a super complicated Michelin-esque dessert until I asked him for the recipe and…well let’s just say that it’s so simple that I feel robbed.

I kid.

But really, a child could make this dish and yet people (including me) beg for it at each one of my family gatherings, so I feel it’s time to share the recipe with the masses.

Ready? Let’s get Wife’d Up!

The Best Fudge Ever

What You Need/Grocery List:

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  • 1 and 1/2 bags of chocolate chips. My dad is a huge believe that Costco brand is the best
  • 1 can of condensed milk. Eagle Brand is my Dad’s brand of choice
  • 2 tablespoons of butter
  • 1 ounce of Kahlua (Dad’s fav) , or 1 once of rum or 1 teaspoon of vanilla (which I used for this batch)
  • pinch of salt
  • cup or so* of chopped nuts – Dad prefers Walnuts or Pecans- *I used about  1/4 cup of walnuts

What To Do:

  • dump the chocolate chips into a microwave safe bowl and heat them for about 1 1/2 mins. DONT LET THEM BURN- KNOW YOUR MICROWAVE POWER PEOPLE

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  • stir with a spoon, add the butter, heat for another 30 seconds, stir
  • add the condensed milk, pinch of salt and *flavor of choice and microwave for another 30 seconds or so. *Kahlua, rum or vanilla

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  • the mix should be totally melted at this point- if it’s not- heat it for another 30 seconds or so.
  • stir until you can’t see any lumps

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  • take a little butter and grease a plate

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  • THIS NEXT PART IS DEPENDS ON IF YOU ARE SERVING TO PEOPLE WHO LIKE NUTS OR NOT: if they DONT: pour mix on plate, put in fridge for about an hour, then cut into pieces. IF THEY DO: stir in nuts, pour on plate, place in fridge for about an hour then cut into pieces

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  • serve, take compliments, give props to The Wifey’s Dad, share recipe!

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DIY Wifey Fish Filet

Lately I’ve really been craving Filet o’ Fish from good old Mc D’s.

STOP JUDGING ME!!

There is just something so perfect about the ratio of soft bun, melted cheese, crispy fish and cool tartar sauce that makes me want to send Ronald a love letter.

Since hitting up the drive thru isn’t an IDEAL way to spend one’s day, I decided to create my own- Wifey Style.

Let’s Get Wife’d Up!

WHAT YOU NEED/GROCERY LIST:

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  • Trader Joe’s reduced fat fish sticks. (3 per sando) You can really use any fish stick, but these are healthy, tasty and fit so nicely on the bun..
  • Kraft singles- 2 per
  • hamburger buns
  • tartar sauce

What To Do: 

  • pre heat your oven to 400
  • bake the frozen fish sticks till they are brown and crisp
  • cut the bun, throw a slice of cheese on one side of the bun and pop into the oven for about 3 mins, until the cheese gets melty
  • remove from oven, spread cold tartar on the other half of the bun
  • close your eyes, bite into sandwich and praise Ronald for the inspiration!

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The Wifey’s Mother’s Day (or any day) French Toast Casserole

Mother’s Day can be stressful, right?!?

We all want to show our Mom’s some major love, but scoring that “perfect” reservation or cooking a delicious breakfast can seem nearly impossible.

Growing up, my Mom made the best French Toast EVER…and I’ve tried to recreate that delicious dish…and add a Wifey Twist.

I got it* from my mamma *my height at the very least

Me and my Mom on the day I became a Wifey

This French Toast feast is pretty much guaranteed to be flawless and it’s fun to make with kids. (it involves ripping things with your bare hands!)

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PLUS- it’s inexpensive and can be customized for the Mamma in your life.

Ready? Let’s get Wife’d Up: Mother’s Day Style.

The Wifey’s Mother’s Day (or any day) French Toast Casserole

What You Need/Grocery List:

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  • a loaf of bread. I used Challah bread from my local Plum Market, you can use any variety including; whole wheat, raisin, white bread or even a loaf of stale stuff. tip: if it’s moldy, it ain’t gonna work
  • 6 eggs
  • 1 cup of half and half
  • 1 cup of milk, I used low fat vanilla (can be; skim, full fat, vanilla, almond, soy- I’ve even seen people use Rumchata)
  • 3 tsp cinnamon * in the video I only use about 1tsp- but in the batch before I used 3 tbsp and it tasted MUCH better*
  • 1/2 tsp nutmeg
  • 3 tbsp sugar
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup maple syrup
  • a 9 x 13 pan and either butter or Pam spray to grease the pan
  • any *extras* you’d like to throw in. Examples: walnuts, bananas, blueberries, raisins…get CRAZY with it.

What To Do: 

  • set your oven to 425
  • grease your pan & pour 1/2 syrup to coat the bottom

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  • slice your loaf

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  • then rip apart the slices into about 1 inch pieces- don’t stress over the size- in this case it really doesn’t matter

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  • crack your eggs in a bowl, add half and half, milk , cinnamon, nutmeg, salt and sugar and mix it with a whisk or fork until combined

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  • dump your bread pieces into the pan
  • dump your egg mix over the bread , slowly and evenly

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  • take your hands and mush down the bread to make sure every piece has taken an egg bath
  • pour 1/2 cup syrup on top
  • pop into the oven for 30 mins, check on it-it should be fluffed up.  if it’s getting burned, take it out. If it looks ok, let it bake 10 more mins.

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  • serve with anything you like! Cool Whip, Strawberries, etc.
  • Kiss your Mom!

SEE HOW SIMPLE IT IS TO MAKE VIA VIDEO…COMING SOON.

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My family- LOVE YOU MOM!

The Wifey’s Slow Cooked Pulled Pork Mini Sandos

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Last Sunday was my niece Izzy’s 3rd birthday party and my brother in law Andy made pulled pork in his slow cooker. People were acting like they were starving contestants on Survivor and had just been given a food prize. Just wolfing them down.

He gave me a pretty simple recipe, which I modified and made into The Wifey’s version.

Ready? Let’s Get Wife’d Up!

What You Need/Grocery List:

  •  a package of pork shoulder & butt
  • a can or box of chicken broth
  • a medium yellow onion
  • 4 cloves of garlic
  • cinnamon
  • cumin
  • salt and pepper
  • chili pepper
  • apple cider vinegar
  • brown sugar
  • a bottle of bbq sauce- I used Sweet Baby Ray’s
  • mini King’s Hawaiian rolls

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What To Do:

  • cut your medium yellow onion into slices
  • slice 4 cloves of garlic
  • pour the can of chicken broth into the slow cooker
  • pour 1/4 cup of apple cider vinegar into the slow cooker
  • dump the sliced onions and garlic into the pot and spread out
  • dump 1/2 cup of bbq sauce on top
  • mix : 1 tablespoon of brown sugar, 1 tablespoon of chili powder, 1 tablespoon of salt & 1 teaspoon of cumin into a large bowl.
  • dry off your pork pieces and then dump them into the bowl, and coat with the spice mixture
  • layer the pork in the slow cooker , add 1 cup water and cook on low for 8 hours

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  • pull out the pieces from the slow cooker and put them on a large cutting board, pull apart with two forks. it should fall apart easily. at this point I separated the men from the boys (pork and onions) and set the onions aside for people to use if they want. place pork into a large bowl.

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  • pour the liquid from the slow cooker into a pot and boil it for 15 mins or so- until about half of the liquid is gone.
  • dump 1 cup of the liquid over the pork.
  • slowly mix in remaining bottle of bbq sauce until it’s one big bowl of magic

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  • serve on mini rolls, accept praise.

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Wifey Does Valentine’s Day Brunch!

Lovers- this year Valentine’s Day falls on a Saturday!

Why is this awesome?? Oh well let’s see- A. no flower sending to work contest, B. no being stuck at the office scrolling thru everyone’s sappy social media posts and C. you can cook your hunny or yourself brunch instead of dinner!

Brunch is so much less pressure and usually less expensive. Today we’re tackling a dish that looks super fancy, but it’s not. It’s an omelette dressed up in Spanish gear- aka- a Tortilla de Espanola.

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Let’s Get Wife’d Up!

Jojo flirting with Jordan our videographer per usual!

Jojo flirting with Jordan, our videographer per usual!

What You Need/Grocery List:

  • 10 eggs
  • a large baking potato or a few small potatoes
  • a small yellow onion
  • vegetable oil
  • a medium non stick pan
  • a large plate or cookie sheet
  • a potato peeler
  • 1/4 cup milk
  • salt and pepper
  • *optional- shredded parm cheese

What To Do:

  • coat the pan with 1 tsp of oil or so and heat on low
  • peel your potato, then slice very thin pieces- try to make them all the same size

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  • add them to the pan and drizzle another tsp or so of oil over the top evenly. add a dash of salt and pepper. cover and let cook on low while you slice your onion.
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I also added a dash of paprika- optional if you wish

  • slice your onion in half, then into pieces – NOT chopped cubes. Add them to the potato pan, cover and let cook on low for about 20 mins- turning half way thru.

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  • combine all your eggs into a bowl, whisk and add about 2 tbs milk, salt and pepper, set aside.
  • when your onions and potatoes are soft, (able to break them with a fork- not burned or crunch) take a slotted spoon and transfer them to a bowl. dump eggs on top and mix it all together, add another dash of salt n’pepper and let it sit and get cozy for at least 10 mins.

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  • since you used a slotted spoon you should still have some oil on the bottom of the pan- thats good. add a little more and turn the heat up super high.
  • dump your mixture into the super hot pan and turn to medium /low right away.

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  • let this sit and cook for about 8 mins, the edges will look cooked with a slightly raw middle.
here is where you can add your cheese. see- not ready to flip yet...almost!

here is where you can add your cheese. see- not ready to flip yet…almost!

  • when it’s time to flip, DONT freak out. Well, kinda freak out- cause this is the only hard part. Take your cookie sheet or large plate in one hand and grab the handle of the pan with the other. lift the pan and begin to flip as you cover the pan, then turn upside down so the browned side is right side up. Then wiggle the tortilla back into the pan – raw side down.

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  • as you can see, I made a mess – when you watch the video you will see how much I really messed it up- but the beauty is- it doesn’t have to be perfect, because the egg mixture will re form in the pan once it’s flipped.
  • cook or another 4 mins or so. then slide it out onto your cutting board and let it “rest” or sit for 10 mins or so, option to sprinkle more cheese on top.
  • slice into triangles and serve with hot sauce or garlic mayo and accept praise , You MASTER Chef!

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Also- this keeps very well and is delicious served cold or on a baguette the following day!

Will you be my Valentine???

Will you be my Valentine???

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VIDEO COMING SOON!

Slow Cooker BBQ WIFEY WUT UP Chicken

Today I had my first foray with raw meat in the slow cooker. It didn’t go well…at first.

I dumped my package of pre sliced tenders into my croc pot, poured some Famous Dave’s BBQ sauce in there, mixed it up and set it on low for 7 hours.

About 5 hours into the simmer sesh- I smelled a combo of delish bbq (I know I don’t eat meat but I like the scent- whatever) and burnt something.

This is what I saw when I opened the lid:

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NOT NORMAL.

What did I do? Oh maybe salvage the chicken in the center and pull it out- NO. I decided to stir the pot around and see what happened.

Major fail.

I dipped my pinkie into the sauce and bravely took a taste (even though it had been doing the tango with the chicken) and it tasted like B.S.

Now, at this point I had to make a serious decision – do I scrap the whole thing and saw we should order dinner in or run out to the grocery- buy more chicken and try a different tactic?!??

I am NO quitter, I promised Alex dinner so I ran out and got some more chicken.

This time I mixed 2 cups of Dave’s with a cup of Italian dressing, 1/4 cup of brown sugar and a dash of worstescher sauce and set the croc on high for 3 hours.

This is what happened:

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OH HELLS YES.

I served it with some rolls, broccoli, cheesy instant rice and asparagus. And he loved it.

Well …to be fair, he said the sauce could have been a bit thicker-  I’m thinking that tomorrow’s lunch will be the perfect consistency.

I hope at least.

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hot buns

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I steamed the broccoli then roasted it for a bit in the oven with some lemon olive oil and seasoning

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another glamour shot of the bbq chic

The Wifey’s SUPER BOWL of Enchilada Pie

Who’s excited for Super Bowl Sunday?!?

Me too!

I mean, even if you don’t like the NFL, Katy Perry or the commercials- you have to like the parties, right??

Today’s recipe is perfect to bring to your friend’s house or to make at home for your party- even if it’s just a party of two or one. As always- feel free to modify (subtract the chicken, swap chicken for beef, omit onions) cause it’s YOUR dish.

This bad boy recipe is a keeper and Alex swears it’s even better the next day, so don’t fret if you make a whole pot and it’s just for one- TREAT YOself!

Do i smell CHICKEN?!?!

Do i smell CHICKEN?!?!

The Wifey’s SUPER BOWL of Enchilada Pie

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WHAT YOU NEED/GROCERY LIST:

not pictured- raw marinating chicken

not pictured- raw marinating chicken

  • a pkg of corn tortillas
  • a bag of shredded Mexican blend cheese
  • a pkg of Cojita cheese
  • a bag or can of enchilada sauce
  • a can of refried beans
  • a small yellow onion (we’ll be using a half- chopped)
  • a bag of instant/ready rice- Spanish blend
  • a small can of green chills (located in the taco isle with the beans, mix and sauce)
  • a packet of taco mix
  • a package of chicken breasts – either already cut into tenders or whole (raw) OR a cooked chicken from the deli
  • a bag of tortilla chips (I like Donkey brand)
  • a small tub of sour cream or greek yogurt
  • a small jalapeño
  • a couple tsps of vegetable oil (if you’re cooking your chicken) and a pat of butter
  • a croc pot OR baking dish

WHAT TO DO:

  • the night before you want to marinate your chicken breasts and store in zip locks or tupperware. I dumped about half cup of jalapeño vodka and half the taco mix packet into a tupperware, added the chicken tender cutlets and shook it up. You can use oil or any spiced marinade you have laying around.
  • if you are using your oven- pre heat to 350 degrees
  • pour your oil into a large skillet and pat of butter and turn on medium/low heat
  • cook the chicken until browned on both sides and SLIGHTLY undercooked. You want to see no or very little pink- but don’t want to overcook since it will be baking as well in the pot or oven.

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  • while the chicken is cooking combine the: refried beans, 1/2 cup of both cheeses, small can of green chills, a dash of the enchilada sauce, rice and your chopped onions into a bowl.

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  • when chicken is done, cut into small pieces and add to the mix- give it a stir and add a dash of salt and pepper.
  • pour enough enchilada sauce to cover the bottom of the croc pot or baking dish.
  • begin to layer: lay a tortilla on top of the sauce, add enough mix to cover the tortilla when spread out, add a sprinkle e of cheese and a drizzle of enchilada sauce. Repeat until your stack is three layers high.

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  • place a corn tortila on top and cover with cheese and remaining sauce. Add a few thin slices of jalapeño in the middle for color.
  • OVEN: bake for about 1 hour, checking to make sure the cheese isn’t burning. CROC POT/SLOWCOOKER- cook on LOW for 2 and a half hours.
  • keep slow cooker on “warm” until you’re ready to serve it- but only for a max of two hours.
  • Slice into pieces and serve with sour cream/greek yogurt, tortilla chips and assorted hot sauces and enjoy being the night’s MVP!
I served Jordan a slice - he ate the evidence

I served Jordan a slice – he ate the evidence as soon as he finished filming

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WATCH HOW TO MAKE IT..HERE!