PB&J Fudge

the perfect pair...peanut butter & jelly

My mom has been making peanut butter fudge for as long as I can remember. To this day I rely on her to make it every Christmas. I have the recipe only because I forgot my recipe book at her house a few Christmas' ago and she hand wrote it in along with other family classics. There's something special about hand-written recipes. I guess because it's more personal than a printed or copied version. The person that wrote down the recipe took their time and it's in their hand. While it can be hard to decipher at times, I feel closer to my mom, grandma, great-grandma, etc. when I use one of their hand-written recipes.

As usual, I have put a twist on this family classic by adding grape jelly and swirling it into the peanut butter fudge. Who doesn't love that pairing? Ring in the holiday season with this creamy fudge. Here's how to make it...

Ingredients - Makes about 40 pieces
3 C Granulated Sugar

1 C Milk (low-fat okay)
1 1/2 T White Karo
1 Stick of Butter (suggest full-fat)
10 T Peanut Butter (suggest full-fat)
1 tsp. Vanilla Extract
2 T Marshmallow Cream
1/2 C Grape Jelly

Directions
Begin by greasing a 9 x 13 pan with butter. Set aside.

In a large sauce pot combine the sugar, milk, & Karo over medium heat. Fit with a candy thermometer and stir with a wooden spoon until the sugar has dissolved a bit, about 5 minutes. Add the butter and continue to cook until the thermometer is just shy of "Soft Ball" (225 degrees). Be sure to continually stir the sauce as it comes to temperature. This will take about 20 minutes and will bubble-up a lot toward the end of the cook time.

Remove from the heat and add in the peanut butter, vanilla, and marshmallow cream. Mix vigorously by hand until everything is combined well. Then add the jelly and stir just to swirl into the fudge; only about 5 strokes. Pour into the buttered dish.

Refrigerate until firm, about 2 hours. Cut into pieces and store in an air-tight container for up to 2 weeks in a cool place. PB&J are the perfect (holiday) pair. Enjoy!

Seared Scallops with Grape Jelly-Black Pepper-Rosemary Sauce served on Rice & Grape Pilaf

a happy home-cooked holiday meal

With the holidays right around the corner I wanted to provide a fancier than usual main meal. I debated on doing duck, but when I couldn't get that fresh (what the heck Whole Foods/Cincinnati), I narrowed in on scallops. Scallops are delicious, but can be pricey and are easy to over cook. I promise, if you follow my direction below you will have a happy home-cooked holiday meal.

Again the sauce is the star of this dish, much like my turkey meatball recipe. The sweetness of the grape jelly, spice from the black pepper, and perfume from the rosemary balance to create an interesting reduction. It's like little that I've had before, but is the taste of the holidays. This is the perfect dish to make when hosting one or two couples for a holiday get together. Here's how to make it...

Ingredients - Serves 4
1 Shallot, minced
1 C Rice (any variety)
15 oz. Can Vegetable Broth (approx. 1 3/4 C)
1/2 C Red Grapes, halved
1/4 C Slivered Blanched Almonds, toasted
1/4 C Grape Jelly
1 T Whole Black Pepper Corns
2 Sprigs Rosemary
1 Lemon, rind & juice
12 Large Sea Scallops (approx. 1 lb.)
Canola Oil
Kosher Salt

Directions

Begin by making the rice pilaf: In a high sided skillet over med-high heat add 1 T canola oil. Once the oil is hot add in the shallot and rice. Toast for 2-3 minutes then add in 1 tsp. salt, the vegetable broth, and enough water to cook the rice. The amount of water will vary depending on the type of rice you use. However, most rice recipes call for 1 part rice to 2 parts water (i.e. 1 C rice would call for 2 C water). Bring to a boil, then reduce the heat to a simmer, and cover. Cook for 25-30 minutes. Stir in the grapes and toasted almonds 5 minutes before the pilaf is done cooking. Keep warm.

As the pilaf cooks, make the sauce: In a small pot combine the jelly, pepper corns, rosemary, 3 strips lemon rind, 1/2 lemon juiced, and 3 T water to loosen the jelly. Stir together and bring to a bubble over medium heat. Reduce to a simmer and cook for 10-15 minutes or until reduced by half.

While the sauce reduces make the scallops: Heat a large cast iron skillet over high heat. Add 1 T canola oil and distribute evenly over the pan. Pat the scallops dry with a paper towel then season the tops with 1/2 tsp. salt. Place them seasoned side down into the preheated/oiled skillet and cook for 2 minutes. Season the second side with 1/2 tsp. salt, gently flip the scallops, and finish cooking, about 2 more minutes. Remove the scallops to a plate.

Finish the sauce & plate: Strain the sauce through a fine mesh sieve into a small bowl. Discard the solids. Plate each dish with about 3/4 C rice pilaf, 3 scallops, and a tablespoon or two of the grape jelly reduction. Hello holiday...enjoy!

Turkey Meatballs w/ Grape-Chili Sauce

with a name like Smucker's it has to be good

Believe me, this easy sauce is really good. A simple combination of grape jelly, chili sauce, and the meatball of your choosing and you have a crowd pleasing appetizer. My family has been serving up this sauce every Christmas since I can remember. I suggest you make it this holiday season too.

I've taken this recipe one step further by making my own meatballs, but you can use frozen if you are in a pinch for time. I like making my own because then I know exactly what is in them...I won't go there. Anyway, I've opted for using turkey since I don't eat pork or beef, but feel free to substitute either for this dish; the sauce is the star anyway. Add this appetizer to your holiday line up this year. I'm sure it will become a staple. Here's how to make it...

Ingredients - Serves 8-10
1 (18 oz.) Jar Grape Jelly (such as Smucker's)
2 (12 oz.) Jars Chili Sauce (such as Heinz)
2 lbs. Ground Turkey
1/4 C Parsley, chopped
1 Clove Garlic, minced
1 Egg
1 tsp. Kosher Salt
1/2 tsp. Black Pepper
3/4 - 1 C Plain Bread Crumbs

Directions
Combine the grape jelly and chili sauce in a slow cooker. Heat to high. Stir often to break down the jelly and create the sauce.

Meanwhile make the meatballs: Preheat the oven to 350 degrees. In a large bowl combine the turkey, parsley, garlic, egg, salt, and pepper. Gently mix until just combined. Add in the bread crumbs and mix until incorporated.

Portion the meat into 4 quadrants. Out of each quadrant make 7-8 meatballs. Depending on how large you make these you will end up with 28-32. Put the meatballs on a foil lined baking sheet (or two). Bake for about 15 minutes or until cooked through.

Add the meatballs to the slow cooker with the sauce. Continue to cook on high for another 30-40 minutes. This allows the meatballs to absorb the sauce. Reduce the heat to low and serve warm. Enjoy!