Vanilla Fudge

Vanilla Fudge is rich, indulgent and absolutely amazing! This is going to such a nice addition to your holiday sweet treats.

Vanilla is a classic flavor that is up there as one of the topped ranked favorites. It can be a nice change from chocolate. Try Delicious Vanilla Cupcakes, Vanilla Soft Serve Frozen Yogurt, and White Hot Chocolate.

Homemade Vanilla Fudge

This is the perfect solution for when you need something sweet, rich, and indulgent but you don’t want chocolate. Or maybe someone doesn’t like chocolate all together. Decadent and divine, this Vanilla Fudge will satisfy.

It’s a fairly simple, straight forward recipe and so easy to customize. You can really have fun with this recipe and create your own fun fudge. Smooth creamy and a wonderful delicate flavor. Divine!

White Chocolate Fudge Ingredients

A few ingredients make this indulgent dessert.

• White Chocolate Chips: These can be found with the chocolate chips
• Marshmallow Cream: Look for this in the baking section of your local store
• Vanilla: It wouldn’t be Vanilla with this classic flavor
• Sugar: White Sugar
• Evaporated Milk: Adds the creaminess
• Butter: Adds richness and flavor

Making Sweet and Tasty Fudge!

This is pretty simple but it takes time, and it’s worth it.

1. Prep: Line a 8×8 pan with parchment paper or aluminum foil set aside.
2. Place: In a medium bowl place the white chocolate chips, marshmallow cream and vanilla and set aside.
3. Boil: In a medium saucepan add the sugar, evaporated milk and butter. Bring to a boil on medium heat and let it boil for 10 min, stirring occasionally.
4. Pour: Pour the hot mix over the white chocolate chips, marshmallow cream, butter and vanilla.
5. Mix: Whip in your mixing bowl until fully incorporated
6. Set: Pour into the pan and let cool, place in fridge for a few hours till set.  Cut and enjoy.

Tips for Melt in Your Mouth Vanilla Fudge

• Creaminess: Fudge gets it’s creaminess from small sugar crystals that form as you mix it while it cools. But be sure to allow it to cool slightly before you mix it. It should be about 230 degrees before you start to mix it. Otherwise large sugar crystals will form and result in grainy fudge.
• Beat it:  For best results mix till almost set then pour into the pan.
• Why does mine look darker? Don’t fret if your vanilla fudge isn’t white but more of a tan. This could be because of two things. The caramelization of the butter, sugar and evaporated milk. And if you used a dark vanilla extract. Both are totally normal and won’t change the flavor.
• Store it: Fudge can be kept at room temperature or in the fridge. After about a week the fudge can begin to dry out and become crumbly. Make sure to wrap tightly and store in air tight container to help it not dry out.

Variations of White Vanilla Fudge

This is a beautiful recipe to customize to your needs or tastes. You can get really creative with it.

• Nuts: Add cashews, almonds, walnuts, pecans or a mixture of all of the above if you love nuts.
• Color:  Add food coloring to change the color to match your festivities from holidays to baby showers.
• Dried Fruit: Add dried cherries or cranberries for a nice tart tang to your fudge
• Candy: Crush candy canes (there are so many flavors now) you can really have fun with this one.
• Cookies:  Stir in your favorite crushed cookies, from Oreos to Ginger Snaps, the possibilities are endless.
• Flavorings: Change up the flavorings for a different flavor, try butter rum, lemon, almond or coconut.

More Indulgent Fudge to Try

Fudge is great treat to make and take as gifts.

• Peanut Butter Chocolate Fudge
• Peppermint Swirl Fudge
• Chocolate Caramel Fudge
• Easy Butterfinger Fudge
• Cookies and Cream Fudge

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Vanilla Fudge

Vanilla Fudge is rich, indulgent and absolutely amazing! This is going to such a nice addition to your holiday sweet treats.

Course Dessert

Cuisine American

Keyword Fudge Recipe, vanilla fudge

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 16 Pieces

Calories 335kcal

Author Alyssa Rivers

Ingredients

• 16 ounce bag white chocolate chips
• 1/2 cup marshmallow cream
• 1 teaspoon vanilla
• 2 cups sugar
• 1 cup evaporated milk
• 1/2 cup butter

Instructions

• Line a 8x8 inch pan with parchment paper or aluminum foil and set aside. In a medium sized mixing bowl add the white chocolate chips, marshmallow cream, and vanilla.
• In a medium sized saucepan add the sugar, evaporated milk and butter. Bring to a boil on medium high heat and let it boil for 10 minutes. I kept stirring mine occasionally with a wire whisk.
• Remove from heat and pour the hot mixture over the white chocolate chips, marshmallow cream and vanilla. Stir with a spoon to incorporate. Then with an electric mixer, mix till almost set.
• Pour into your prepared 8x8 inch pan. Place into the fridge for a couple of hours to set. Cut into 2 inch squares.

Nutrition

Calories: 335kcal | Carbohydrates: 47g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 26mg | Sodium: 93mg | Potassium: 130mg | Fiber: 1g | Sugar: 46g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg

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Homemade Onion Soup Mix

Homemade Onion Soup Mix is super easy, perfectly seasoned and tastes better than store bought mix. Making your own mix puts the mind at ease, you know exactly what’s in it, it’s cheaper and tastes amazing. It’s so simple you can whip it up whenever you need it.

Making your own mixes is inexpensive and better for you and your family. Try Homemade Ranch Mix, Fajita Seasoning and Taco Seasonings instead of buying them next time. You won’t believe how easy and how much better it tastes!

Dry Onion Soup Mix

Once you make this super easy mix you’ll wonder why you ever bought it in the first place. Perfectly balanced, nice big onion flakes and exquisite flavor. These will make every recipe you use it in taste that much better.

This mix can replace your Lipton style onion soup mix for everything you’d use it for. Mix this up for your favorite dip or add it to a recipe for intense flavor. Anyway you use it, you’ll be glad you made your own. You’ll know exactly what you’re putting in it, which is a healthy bonus.

Beefy Onion Soup Mix Ingredients

Simple ingredients for superb tastes!

• Dried Onion: I prefer the chopped dried onion, more flavor and texture.
• Beef Bouillon: If you only have cubes, crush them into granules.
• Onion Powder: Gives that extra punch of onion.
• Dried Parsley: Flavor and color
• Paprika: Adds a nice mild flavor.
• Salt and Pepper: Add to taste.

Making Homemade Onion Soup Mix

So, easy there’s only one instruction! Mix all of the ingredients together and store in an airtight container. It is simple to make and comes together quickly. Use this on all the recipes that call for onion soup mix.

How to Use Onion Soup Mix

Use this exactly the same way you would any other onion soup mix, but with more flavor and zing as a result of making it yourself.

• Recipe as it is: This makes the equivalent amount found in a packet, approximately 1/4 cup.
• Make More: Double, triple or quadruple the recipe and store the rest in a sealed container or jar in a cool dark place for up to 6 months.
• Dip: Mix 1/4 cup of the mix with 2 cups of sour cream for a sublime dip
• Soup: Whisk with 4 cups of water, bring to boil and then let simmer for 10 min, stirring often.
• Add it in: Onion Soup mix makes so much taste better, mix it in with rice when you cook it, season potatoes before roasting, add it to your marinades for beef, chicken or pork. And don’t forget adding it your favorite meatloaf recipe, it’ll be divine.

Tips for Easy Onion Soup Mix

• Bulk:  If you can buy your spices in bulk for even cheaper mix. Stores with bulk sections often have a spice section. Also consider buying bulk spices at places such as Costco or Sam’s Club.
• Variations:  There are a ton of different ways to make Onion Soup mix. Add or delete spices according to your need and taste. But obviously keep the onions.
• Onions: Speaking of onions if you can find the chopped onion flakes to use, you can use dried minced onion instead.

What to Use Onion Soup Mix in

So many ways to use this amazing seasoning!

• Easy Beef Cube Steak with the BEST Mushroom Gravy
• Slow Cooker Beef Tips
• No Peek Chicken and Rice Casserole
• Slow Cooker Ham Potato Casserole
• Crockpot Apricot Chicken

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Homemade Onion Soup Mix

Homemade Onion Soup Mix is super easy, perfectly seasoned and tastes better than store bought mix. Making your own mix puts the mind at ease, you know exactly what's in it, it's cheaper and tastes amazing. It's so simple you can whip it up whenever you need it.

Course Seasoning

Cuisine American

Keyword homemade onion soup mix, onion soup mix

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 Tablespoon

Calories 9kcal

Author Alyssa Rivers

Ingredients

• 4 Tablespoons Chopped Dried Onion
• 2 Tablespoons Beef Bullion Granules
• 1 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Instructions

• Mix all of the ingredients together and store in an airtight container.

Notes

Mix equals one envelope of store bought seasoning. To use as a dip, mix with 2 cups sour cream.

Nutrition

Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU

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Sticky Buns- A Family Favorite Recipe!

Sticky Buns are the most gooey, caramel infused, morsels of breakfast yumminess EVER! Super simple and quick to throw together these are going to become a go to for your holiday breakfasts.

Serve these with a side of Perfectly Scrambled Eggs and Baked Bacon, or a tasty Breakfast Sausage Avocado Burrito. Breakfast is served! Delish!

Amazing Sticky Buns

I look forward to Christmas every year just for these these Sticky Buns. They have been a family tradition ever since I can remember. My mother in law introduced me to them and then I instantly was hooked! You really can’t stop eating them!

This is a recipe everyone must have! I can’t even describe how good the glaze is over these. An ooey gooey caramel like finger licking good glaze! How is that for a description? The best part about these Sticky Buns is that you can take them out and put them together in about 5 minutes the night before! Then you put them in the oven while opening presents. Then you have warm gooey gooey rolls that fill the house with the most amazing smell.

 TRUST me on this one! You have got to make them! They will become a family favorite at your house too!

What’s In A Name?

These tasty little vittles are known by many names; Butterscotch Rolls, Overnight Caramel Rolls, Butterscotch Bubble Bread, Overnight Sweet Rolls, Butterscotch Pull Aparts, and Monkey Bread. Whatever the name the recipe is generally the same and the tasty is always amazing. I don’t think there is a wrong way to name them, but I do highly recommend that you make them and eat them!

Easy Sticky Bun Ingredients

Just six ingredients in these fabulous buns! No one can resist these delicate rolls covered in a sticky sweet nutty sauce, they are so amazing. You and your loved ones are going to love them.

• Chopped Pecans: These are optional, but I love the crunch they add.
• Frozen Rolls: I used Rhodes Rolls, but if you have a favorite brand of frozen rolls, they’ll work just fine.
• Cook and Serve Butterscotch pudding: This has to be Cook and Serve Pudding, NOT INSTANT 3.5 oz box, small.
• Cinnamon: Adds a bit of spice.
• Brown Sugar: Together with the butter and pudding creates a magical sauce.
• Butter: Unsalted or salted works.

Making Homemade Sticky Bun Magic

They are super easy and quick to throw together too! Using frozen dough is the big secret. This makes it so effortless. You are going to love everything about these.

1. Place: In a well greased bundt pan place the chopped nuts, if using. Then evenly distribute 20 frozen rolls.
2. Sprinkle: Pour the pudding mix powder over the rolls. Sprinkle with cinnamon.
3. Melt: In a microwave bowl melt the butter and mix in the brown sugar. Drizzle over the rolls.
4. Cover:  Cover and let raise in a cool place overnight.
5. Bake: In the morning bake at 350 degrees for 25 min. Let cool in the pan for 5 min then turn out onto a plate or platter and serve.

Tips and Variations

• Nuts: Using pecans is optional, but if you like crunch use them, you can substitute walnuts for the pecans too.
• Browning vs Burning: These need the full 25 min to make sure all the rolls get done. You do not want undone rolls. Place a sheet of aluminum foil over the top after the first 10 min of cooking. This will prevent the tops from burning but allow the bottom to cook long enough.
• Dripping: If you’re worried about caramel dripping over the sides, place the bundt pan on a cookie sheet to cook.
• Pan: This recipe can be made in a 9×13 pan if you don’t have a bundt pan. Grease a 9×13 and place the nuts. Place the rolls in single file on top. Pour the pudding, cinnamon and the butter mixture on top and raise. Cook at 350 for 25 min.
• Storing: These will keep covered tightly at room temperature for up to 3 days. Rewarm in the microwave, I do not recommend freezing.

More Scrumptious Overnight Breakfasts

It’s always nice to wake up knowing an amazing breakfast is waiting for you!

• Overnight Oats
• Night Before Cinnamon Apple French Toast Casserole
• Overnight Eggs Benedict 
• The Best Overnight Breakfast Casserole
• Overnight Blueberry French Toast

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Sticky Buns

The most amazing gooey gooey sticky buns that you take out the night before and are ready for an amazing breakfast!

Course Dessert

Cuisine American

Keyword sticky bun recipes, sticky buns

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 10 Buns

Calories 470kcal

Author Alyssa Rivers

Ingredients

• 1/2 cup chopped pecans optional
• 20 frozen Rhodes Rolls
• 1 3.5 ounce package Regular Butterscotch pudding has to be cook and serve (Not Instant)
• 1 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup butter

Instructions

• Grease a bunt pan. Add chopped nuts if using. Place the 20 rhodes rolls in pan.
• Sprinkle 1/2 package Jello Butterscotch cook and serve on top. Sprinkle the cinnamon on top.
• Melt the butter and mix with the brown sugar. Drizzle over rolls.
• Cover with a damp cloth and raise overnight. Bake at 350 for 25 minutes. Cook for about 10 minutes and then cover with aluminum foil. The top browns fast! The aluminum foil will help them to cook throughout and not brown the top quite as fast. But cook for the whole time or else the rolls on the bottom will be doughy!

Notes

Updated on November 15, 2020

Originally Posted on July 4, 2012

Nutrition

Calories: 470kcal | Carbohydrates: 76g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 669mg | Potassium: 15mg | Fiber: 2g | Sugar: 19g | Vitamin A: 284IU | Calcium: 27mg | Iron: 21mg

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Brown Sugar Garlic Air Fryer Salmon

Melt in the mouth Brown Sugar Garlic Air Fryer Salmon is juicy, tender and full of flavor.  Salmon is so good, especially when it’s cooked right, and the Air Fryer makes it perfect every time. It’s an easy hands off way to make a scrumptious meal.

Serve this amazing salmon with veggie and starch of choice. You can try some Mashed Potatoes, Roasted Lemon Honey Asparagus or a fresh Panzanella Salad.

The Best Air Fryer Salmon

Moist and flakey inside, crispy seasoned outside. Baking the salmon in the Air Fryer takes the guess work out of cooking salmon. Sometimes it can be intimidating to cook seafood but it’s so easy. This will turn a weekend meal to a weeknight stable. It’s so quick too! 20 min or so and dinners done!

The combination of brown sugar and garlic is amazing. The sweet and savory duet is a match made in heaven. You are going to love the intense flavor of this recipe.

Easy Salmon Ingredients

• Salmon: This can be made with fresh or previously frozen salmon
• Salt and Pepper: To taste
• Brown Sugar: Provides a richness and will crust nicely
• Chili Powder: Brings the heat to the sweet
• Paprika: Adds color and flavor
• Italian Seasoning: The perfect seasoning for the sugar and heat
• Garlic Powder: A nice punch of flavor

How to Cook Salmon in the Air Fryer

1. Rub: Salt and pepper the salmon to taste. In a small bowl mix the brown sugar, chili powder, paprika, Italian seasoning and garlic powder. Rub into the Salmon.
2. Bake: Place in the Air Fryer skin side down. Bake at 400 degrees for 10 min. If you are adding asparagus add it after the first 5 min.

Why Air Frying Salmon Works

Air frying is just the best way to cook for so many reasons.

• Circulating: The way the air fryer cooks the salmon allows the air to circulate cooking the outside to crispy perfection. While the inside is juicy and flakey like it should be.
• Salmon: Because salmon is a firm fish it won’t fall apart in the fryer.
• Fast: It’s no secret anymore that cooking with an air fryer is faster and easier to clean up.
• Heat: Using the air fryer won’t heat up your kitchen and frees up the oven for something else. You are going to love it!

Tips for Air Frying Salmon

It’s super easy and will be even better when you follow these tips.

• Choosing your Salmon: Both fresh and frozen salmon works for this recipe. Thaw the frozen salmon before cooking. Salmon should be clean brightly colored and free from soft spots or discolorations.
• Dry: To help the seasonings stick to the salmon pat it dry with paper towels. Also press the seasonings into the salmon so it stays on the salmon.
• Done: Check the salmon early to make sure you don’t over cook it. You do not want to over cook salmon. Using a meat thermometer check the thickest part of the salmon. The internal temp should be 145 degrees F. Remove from the air fryer immediately, it will continue to cook if left in the basket.
• No thermometer: If you don’t have a meat thermometer you can tell when Salmon is done by the color. When salmon is cooked it turns from a translucent reddish to an opaque pink. Raw salmon is translucent and reddish. When it’s cooked, it turns opaque pink.

More Succulent Salmon Recipes to Try

Salmon is so yummy and you can do so much with it.

• Salmon Burgers
• Easy Salmon Croquettes
• Awesome Grilled Salmon with Avocado Salsa
• Sheet Pan Thai Glazed Salmon with Vegetables
• Sweet Chili Garlic Glazed Salmon 

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Air Fryer Salmon

Melt in the mouth Brown Sugar Garlic Air Fryer Salmon is juicy, tender and full of flavor.  Salmon is so good, especially when it's cooked right, and the Air Fryer makes it perfect every time.

Course Dinner, Main Course

Cuisine American

Keyword air fryer salmon

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 People

Calories 190kcal

Author Alyssa Rivers

Ingredients

• 1 pound salmon
• salt and pepper
• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder

Instructions

• Salt and pepper the salmon. In a small bowl add the brown sugar, chili powder, paprika, Italian seasoning and garlic powder. Rub on the salmon.
• In the basket of your air fryer add the salmon skin side down. Turn the air fryer to 400 degrees and cook for 10 minutes. If adding asparagus add to the basket after 5 minutes.

Nutrition

Calories: 190kcal | Carbohydrates: 7g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 61mg | Potassium: 574mg | Fiber: 1g | Sugar: 6g | Vitamin A: 317IU | Calcium: 27mg | Iron: 1mg

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Easy English Trifle

Easy English Trifle is a light, delectable, sweet treat. It’s so easy and so delicate and beautiful. Make sure you spotlight this fanciful dessert in a clear bowl, for all to see it’s luscious layers.

Everyone loves dessert! And when they’re easy it’s even better. Try some of these other easy desserts the next time you need a quick treat. Easy Tiramisu, Easy Brown Butter Almond Cake, or Easy Crème Brulee

Layered English Trifle Recipe

Who knew that such simple ingredients could become such a stunning dessert. Clearly it’s treat not just for the taste buds, but for the eyes as well with it’s beautiful layers. I love the addition of cream cheese to the heavy cream, it adds such richness and tang. It’s a perfect combination with the pudding and fruit.

English Trifle is often used at special occasions and festivities, especially holiday season. It’s so easy and beautiful you can make it whenever you get the craving. Buying already made pound cake is the secret to its easiness. You can have this ready in no time for that special event!

What is an English Trifle?

Trifles date back to the late 1500’s in England. The word “trifle” is defined as “a thing of little value or importance.” This dessert probably came about from tossing leftovers into a bowl to be used up and wasn’t anything of super importance. This fun whimsical dessert now has a rich history that has evolved over the centuries to become a favorite all over the world. With all of it’s varieties and flavors this is truly a dessert to try over and over again.

Ingredients for Traditional English Trifle

Simple elegance is what I call this dish!

• Pound Cake: Frozen and thawed pound cake
• Cream Cheese: Low fat will work here
• Heavy Cream: Creamy goodness right there.
• Sugar: Adds just a touch of sweetness.
• Vanilla Pudding: One small box
• Milk: To make the pudding with
• Strawberries: Washed and sliced
• Almonds: Sliced almonds that are slightly toasted.

Making the Perfect Trifle

Super easy and so yummy! You can use frozen or fresh pound cake. You can even make your own if you wish. Regular cake can be used as well, but because it’s less dense it will get soggy faster.

1. Cut: Cut the pound cake into bite sized cubes.
2. Cream: In a medium bowl add the cream cheese, heavy cream, and sugar and beat till soft peaks form.
3. Mix: In another medium bowl add the pudding and milk and mix till it starts to thicken
4. Layer: In a glass trifle dish add a layer of the heavy cream mixture, then pound cake, a layer of strawberries and then a layer of pudding. Repeat the layers.
5. Top: Top with heavy cream mixture and sprinkle with almonds. Refrigerate for at least 2 hours.

More Variations of a Traditional English Trifle

This is such a fun dish to mix things up however you desire! This is your basic trifle, feel free to mix up flavors and fruit as you see fit.

• Cake: Try a lemon or almond flavored pound cake. There a many different types of pound cake out there from chocolate to butter. Experiment with your favorites.
• Fruit: The possibilities of fruit are endless. From the tropical to all the different kinds of berries to everything in between. Bananas, peaches, pineapple, dragon fruit, kiwi, raspberries, and I could go on and on. Pick what you love best.
• Pudding: If it comes in pudding form you can use it in a trifle. Let your imagination run with it.

How to Store a Trifle

• Make ahead: Although this sets for about 2 hours in the fridge, I wouldn’t make it much further in advance. You want the flavors to meld but not get soggy. This should be made the same day you are going to eat it.
• Storing: Trifle is not meant to be stored for very long, it should keep for at least 2 days in the fridge, but note depending on the fruit and pudding and cake it could super soggy fast.

More Decadent Desserts

• Angel Food Cake 
• Absolutely Perfect No Bake Cheesecake
• Lemon Tart with a Buttery Shortbread Crust
• Easy Tiramisu Recipe
• Decadent, Rich Chocolate Torte Recipe 

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English Trifle

Easy English Trifle is a light, delectable, sweet treat. It's so easy and so delicate and beautiful. Make sure you spotlight this fanciful dessert in a clear bowl, for all to see it's luscious layers.

Course Dessert

Cuisine American, English

Keyword english trifle, trifle

Prep Time 15 minutes

Total Time 15 minutes

Servings 12 People

Calories 272kcal

Author Alyssa Rivers

Ingredients

• 10 ounces frozen pound cake thawed*
• 8 ounce cream cheese
• 2 cups heavy cream
• 1/4 cup sugar
• 1 3.5 ounce packet vanilla pudding
• 2 cups milk
• 1 pound strawberries sliced
• 1/4 cup sliced almonds

Instructions

• Start by cutting the pound cake in one inch cubes. In a medium sized bowl add the cream cheese, heavy cream, and sugar until soft peaks form.
• In another medium sized bowl add the pudding and milk and beat until it starts to thicken.
• In a glass trifle dish add a layer of the heavy cream mixture, top with pound cake, add a layer of strawberries, and spread a layer of pudding on top. Repeat layers.
• Top with heavy cream mixture and sprinkle with almonds. Refrigerate for at least 2 hours and serve.

Notes

*Can also use fresh pound cake

Nutrition

Calories: 272kcal | Carbohydrates: 12g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 79mg | Sodium: 94mg | Potassium: 188mg | Fiber: 1g | Sugar: 9g | Vitamin A: 907IU | Vitamin C: 22mg | Calcium: 104mg | Iron: 1mg

 

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