Phenomenal Fudge Sauce

Make this easy but fabulous hot fudge sauce but once, and you'll realize that the store-bought stuff can stay there... at the store. ;)

Ingredients:
*1 14-ounce can sweetened condensed milk
*12 ounces (2 cups) semi-sweet chocolate chips
*1/2 cup milk
*1 cup mini marshmallows
*1/4 tsp salt
*1/2 -1 tsp vanilla

Super-Easy Directions:
Place all ingredients EXCEPT VANILLA in a heavy-duty pot (a 2-quart pot is perfect) over medium-low heat.  Stir occasionally until chocolate chips and marshmallows are melted.  Remove from heat and stir in vanilla (or other flavoring... almond, orange, rum, liqueurs, etc.) to taste.  Cool slightly, pour into glass storage containers (a quart canning jar, several smaller jam jars, etc.), cover, and store in refrigerator.   Makes approximately 3 1/2 cups and keeps at least several weeks in the fridge... if you don't eat it all first, that is. :)

To serve over ice cream or other desserts, remove desired quantity from jar and warm in a small saucepan over low or medium-low heat, stirring constantly, until warmed through and pourable.  This will only take a minute or two.  Then top your favorite desserts and enjoy! :)  Chocolate-dipped strawberries, anyone?? Or do as my kids do, and eat it straight out of the jar, as a spoonful of good fudge. :)

The Best Popcorn... Ever

Family Favorite Popcorn

Approximately 1/3 cup unpopped popcorn kernels

2-3 tbsp virgin coconut oil (the stuff that still smells like coconut)
1/4 cup butter (or to taste)
Salt to taste

*Place a stainless-steel or other heavy-duty 3-quart saucepan on the stove and turn the heat to medium-high.  (You may use a 2-qt. pan, but decrease the amount of popcorn slightly.) 
*Spoon the coconut oil into the pan and wait a minute or two, until oil is melted and hot.
* Add the popcorn kernels and cover the pot, venting the lid slightly to let steam escape (but not enough for popping kernels to fly out. :) )  Alternatively, you may cover the pot tightly with aluminum foil, and use a sharp knife to poke several steam vents in the top of the foil.  Keep the heat set at medium-high, and listen for the sounds of popping... these should start within a minute or so. 
*Meanwhile, melt the butter in a small saucepan over medium heat... this will only take about 2 minutes.
*As the pot fills up with popped corn, give it a few gentle shakes to encourage unpopped kernels to fall back to the bottom.  You need not shake the pot the whole time.  Listen carefully, and when the popping slows to a solid 1-2 seconds between pops, remove from the heat and carefully remove the lid or cover.
*Pour popcorn into a large serving bowl, and drizzle with melted butter and salt to taste.  I usually evenly drizzle about 1/3 of the butter over the popcorn, lightly sprinkle with salt, toss, and repeat two more times.  This ensures an even coating of butter and salt.  Serve immediately.

*This is just the way my kids like it best, but if you're feeling more adventurous, try sprinkling on some yummy add-ins like crushed rosemary and grated parmesan, garlic salt instead of regular salt, Italian seasoning, cinnamon-sugar in place of salt, etc.... mmmmm!  


*If you don't have virgin coconut oil, you can use other oils, but the popcorn won't have the same excellent flavor.  A good quality peanut oil is a close second to coconut oil, though. :)