Getting in the Christmas Spirit

Majorly. Like, we're not doing a very good job of cooking meals...

Breakfast: Get whatcha want.

Lunch: Get whatcha want. (See?)

Dinner: Roast, potatoes, and carrots.

Just because we're not doing very well in the meal area of our lives it doesn't mean we've forsaken the kitchen this Christmas season. Nope, far from it. Claire was in there a lot yesterday fixing fudge and rice krispy treats for the folks in the band with them (and the studio folks, since they're in the studio today.). Yesterday afternoon, I fixed chocolate peppermints. Sorta similar to peppermint patties. Yes, they're good. I just need to get the rest dipped in chocolate... Perhaps, if I can remember, I'll post that recipe tomorrow.

For now, here's our fudge recipe (which is, in my opinion, the best fudge recipe ever!):

• 1 1/2 bags of chocolate chips

• 1 can of sweetened condensed milk

• Salt

• Vanilla

Melt the chocolate chips together with the sweetened condensed milk. We do it in the microwave. Mix in a little salt and vanilla if you want. Pour into a lined 9X9 casserole dish, refrigerate (or freeze, if you're like us and in a hurry to eat it!) until completely cooled and hardened. Lift the lining out of the dish, pull it off the fudge, and cut into bite-sized pieces. Enjoy! It's totally easy and incredibly rewarding!!!

We often change it up somewhat for what we're craving at the time. Sometimes we'll substitute chopped Andes mints for about half the chocolate if we're wanting minty fudge. Oh, yeah; it's good! Other times we'll do dark chocolate chips. I'm pretty sure we've even done white chocolate, milk chocolate, butterscotch, and peanut butter batches in the same way, but our favorites remain the semi-sweet, dark, or minty versions.