Eggnog Fudge

I Love eggnog!

I Love fudge!

When I found this recipe over at An Affair From the Heart and originally from Chocolate, Chocolate and More  I just had to share it with you all.  I can't wait to try it out!

Eggnog Fudge

Ingredients:

        1/2 cup Butter

        2 Tbs Heavy Whipping Cream

        3/4 cup Eggnog minus 2 Tbs

        2 cups Sugar

        1 10 oz bag White Chocolate Chips

        1 7 oz jar Marshmallow Fluff

        1/2 tsp Nutmeg

        2 tsp Vanilla Extract

Directions:

1. Line a 9×9 baking dish with foil and butter well.
2. In a medium saucepan combine butter, eggnog, cream and sugar.
3. Bring to boil over medium heat stirring occasionally. 
4. When it boils, reduce the heat and continue cooking until candy thermometer registers 234 degrees. (soft ball stage). 
5. Remove from heat and stir in white chocolate chips. 
6. Stir until combined.
7. Add marshmallow, nutmeg and vanilla.
8. Stir until smooth.
9. Spread into prepared pan.
10. Garnish with a sprinkle of nutmeg on top.
11. Let cool at room temperature.
12. Then place in refrigerator.

Store in refrigerator for up to 3 weeks.

Enjoy!

            Ingrid

Maple-Glazed Chicken

This is one of my family's favourite recipes. It has just the right amount of sweetness and is pull apart tender. The taste is amazing!

Maple-Glazed Chicken

Ingredients:

        1.5 lb package of Chicken Thighs, six pieces serves three people
        1/2 cup of Dijon Mustard
        1/4 cup of Maple Syrup (I use New York State Maple Syrup)
        1 Tbs of Rice Wine Vinegar
        Salt and Pepper to taste

Directions:

1. Preheat oven to 450ºF. 
2. Then, mix together dijon mustard, maple syrup, and rice wine vinegar. 
3. Put chicken thighs into a foil-lined, oven-proof baking dish. 
4. Then, salt and pepper the thighs. 
5. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 
6. Put the chicken thighs into the oven.
7. Baste the tops of the chicken with more sauce half way through.
8. Bake for 40 minutes or until a meat thermometer reads 165ºF.
9. Let the chicken rest for 5 minutes before serving. 
10. Plate the chicken, making sure to spoon some extra sauce over the top. 

Enjoy!

            Ingrid