Tuesday, February 19, 2013

Rachel Sandwich (a Reuben with turkey)

    A few weeks ago I made Reuben sandwiches for my husband.  I don't eat corned beef so I wanted to make the version that is called a Rachel and is made with turkey instead of the corned beef. I've always liked this version because it has all the flavor of the Reuben but it's lower in fat and tastes better.

    The homemade dressing for this sandwich is amazing.  It has a wonderful flavor that goes well with the sauerkraut.  While you don't have to use marble rye, it really is the best choice for this sandwich. The entire combination is delicious.

Rachel Sandwiches (a Reuben with turkey) (dressing recipe from The Galley Gourmet)
For the sandwich:
8 slices marble rye bread
8 slices Swiss cheese
4 oz. turkey, thinly sliced
1 c. sauerkraut

For the Thousand Island Dressing:
1/2 c. mayonnaise
2 T. Heinz Chili Sauce
2 T. finely minced pickles
1 T. finely minced onions
1 t. Worcestershire sauce
1 t. finely chopped parsley
1 t. garlic powder
1/2 t. salt
1 t. black pepper

1.  In a small bowl combine all the ingredients for the dressing.  Mix thoroughly.   Cover and refrigerate at least 1 hour before using.

2.  In a small skillet oven medium heat saute the corned beef until it is hot. 

3.  Preheat the broiler to high.  Place marble rye slices on a heavy baking sheet.  Broil 6 inches from heat for 1 minute per side.  Remove from oven.

4.  Place 2 slices of Swiss cheese on 4 slices of the bread.  Place 1/4 cup of sauerkraut on the other 4 slices of bread.  Broil for 1 minute.

5.  Remove from the oven.  Divide the corned beef and place on top of the sauerkraut.  Place a tablespoon of dressing on top of the corned beef.  Top with the bread that has the Swiss cheese on it.  Serve immediately.




This post linked to:
Two Cup Tuesday, Tasty Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesday,

Monday, February 18, 2013

Vegetable Lasagna with Vodka Sauce + a Giveaway: Meatless Monday!

     There's nothing more romantic then an Italian meal by candlelight.  So for Valentine's Day I've been trying to think of a healthier pasta dish to make for my sweetheart.  It's not that I don't love a big bowl of pasta topped off with marinara sauce because I do.  It's just that I don't want to eat all of my daily calories in that one bowl of pasta.

     I had a lot of vegetables in my refrigerator so I decided to make a vegetable lasagna with my homemade vodka sauce.  I used Dreamfields Pasta lasagna noodles because of their patented manufacturing process that protects most of the carbohydrates from being absorbed.  The noodles are also sturdy which makes for a wonderful lasagna.

     I only used 9 lasagna noodles instead of 12 to cut back as well.  I sauteed a pan full of delicious fresh vegetables and mixed them with the ricotta cheese.  The lasagna stacked up neatly and cooked to a gooey, golden brown.  The first bite was incredible.  Vodka sauce, vegetables, and plenty of cheese made this a great special occasion dish.  Along with a glass of wine and candlelight this made for an amazing dinner.

     Would you like to try Dreamfields Pasta?  Scroll down for a chance to win a variety pack (winners choice!) of three different pastas.

Vegetable Lasagna with Vodka Sauce (a Hezzi-D original)
9 Dreamfields lasagna noodles
1 T. olive oil
1/2 onion, chopped
3 carrots, shredded
1/2 green pepper, chopped
4 oz. mushrooms, chopped
1 leek (white and light green parts only), chopped
3 garlic cloves, minced
1 c. fresh spinach
1/2 c. fresh kale
1 t. oregano
1 t. parsley
1/2 t. salt
1 t. black pepper
1 1/2 c. ricotta cheese (I used part skim)
2 c. mozzarella cheese, divided
4 c. vodka sauce  
1/4 c. Parmesan cheese

1.  Preheat the oven to 375 degrees.
 
2.  Cook the lasagna noodles according to the package directions.  Drain.

3.  In a large skillet heat the olive oil over medium high heat.  Add in the onion, carrots, and pepper and saute for 4-5 minutes.

4.  Add in the mushrooms, leek, garlic, spinach, and kale and saute for 3 minutes.  Stir in the oregano, parsley, salt, and pepper.  Remove from heat.

5Stir the ricotta cheese and 3/4 cup of the mozzarella cheese into the vegetables and mix well.

6.  Spread 1 cup of the vodka sauce in the bottom of a 9 x 13 pan.  Place 3 lasagna noodles on top of the sauce.  Spread with half of the vegetable ricotta mixture.  Sprinkle with 1/3 of remaining cheese, then 1 cup of the sauce.

7.  Repeat with another layer of noodles, vegetables, cheese, and sauce.  Top with remaining noodles, then the remaining sauce.  Finally sprinkle with remaining mozzarella cheese and Parmesan cheese.

8Cover with foil and bake for 40 minutes.  Remove foil and cook for 15 minutes or until cheese has melted.     




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This post linked to:
Mealtime Monday, Melt In Your Mouth Monday, Mop It Up Monday, Bulletin Board, Meatless Monday,

Sunday, February 17, 2013

Chicken with Herb Tomatoes and Pan Sauce #SundaySupper

     I ripped out a recipe for chicken with tomatoes and pan sauce several months ago.  It has sat on my dresser ever since.  I look at it every week when I meal plan and think I'll get to it next week.  I'm not sure why I kept putting this dish off, it certainly doesn't have many ingredients.

     When I saw that the theme for #SundaySupper was skinny recipes I finally got around to making it!  I went to aerobics after work and by the time I got home I wanted something that was hot but could be made in under 30 minutes.  This chicken was it.  I didn't have any fresh tomatoes like the recipe called for but I did just buy a can of whole, organic tomatoes so I used that instead which saved me time and a step.

     I mashed the tomatoes in a bowl with the seasonings and then cooked up the chicken.  Shallots and garlic are sauteed in a pan and then red wine vinegar is used to deglaze the pan.  The smell was incredible.  I then added in the tomatoes and simmered it down until it thickened.  This meal was simple but elegant.  The chicken was flavorful and the addition of the tomatoes and pan sauce was delightful.  Plus it was all ready in under 30 minutes.

Chicken with Herb Tomatoes and Pan Sauce (adapted from Bon Appetit)
1 (28 oz) can organic whole tomatoes, drained
2 T. olive oil, divided
2 T. herbes de Provence
1 t. sea salt
1 t. black pepper
2 T. red wine
1 T. Worcestershire sauce
1 lb. boneless chicken breasts
1 shallot, minced
2 garlic cloves, minced
2 T. red wine vinegar
3 T. parsley leaves,chopped
1 T. tarragon leaves, chopped

1.  In a medium bowl combine the tomatoes, herbes de Provence, seal salt, pepper, red wine, and Worcestershire sauce.  Mash with a fork so that the tomatoes begin to break up.  Set aside.

2.  Season the chicken breasts with salt and pepper.  Heat 1 tablespoon of oil in a skillet over medium high heat.   Cook the chicken for 6-8 minutes on each side or until it's cooked through.  Remove from pan and allow to rest for 5 minutes on a cutting board. 

3.  Add the remaining olive oil to the skillet and add shallot and garlic.  Saute for 1 minute.  Deglaze the pan with the vinegar, scraping up the browned bits from the bottom of the pan.

4.  Add the tomatoes to the pan and simmer until the sauce begins to thicken, about 3 minutes.  Season with salt and pepper.

5.  Slice the chicken.  Divide the chicken onto plates and spoon tomatoes and sauce over top.  Garnish with parsley and tarragon. 







Sizzling Skinny Appetizers & Soups
 Healthy Skinny Mains & Sides
Guilt Free Skinny Desserts & Snacks
Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog
What a list! It shows how healthy can be delicious too. There is no need to sacrifice flavor when you eat right. What is your favorite way to incorporate good nutrition in your life?

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Friday, February 15, 2013

Bacon, Gruyere, and Asparagus Salad

     This week our recipe exchange theme was special occasion.  I was excited to see my recipe because I don't often cook for special occasions and can always use more recipes.  My recipe comes from the host of this exchange, Sarah from A Taste of Home Cooking.  When I received my recipe for bacon, egg, and asparagus salad my first thought was that I was going to write and say I couldn't make this one.  The problems being that I don't really like eggs and I don't eat asparagus.  Well, that's not exactly true.  I have eaten asparagus but I don't really like it.

      The more I thought about it the more I thought I could make it work.  My husband enjoys asparagus and he loves bacon so I knew he'd be more then happy to try this salad.  To make it more "Hezzi-D friendly" I opted to remove the eggs and instead added Gruyere cheese.  It turns out this was the perfect solution!

      Let me first say that the dressing was awesome.  A simple but delicious Dijon vinaigrette that both Frank and I enjoyed.  The salad greens were beautiful with the pink bacon and white cheese.  I actually ended up eating some of my asparagus because I liked the dressing so much.  My husband gave it two thumbs up saying that he could eat this salad everyday!

Bacon, Gruyere, and Asparagus Salad (adapted from A Taste of Home Cooking)
1 t. Dijon mustard
2 T. red wine vinegar
2 T. extra virgin olive oil
1/2 t. parsley
Salt and fresh ground pepper to taste
1 bunch asparagus spears, trimmed
4 strips bacon
2 oz. Gruyere cheese, cut into small cubes
3 c. salad mix

1.  Combine the Dijon, vinegar, olive oil, and parsley in a bowl.  Mix well.  Set aside until ready to use.

2.  Preheat the oven to 400 degrees.  Line a baking sheet with foil. Lay the asparagus on the foil then drizzle with olive oil and sprinkle with salt and pepper.  Cook for 6-7 minutes or until they are just cooked through.

3.  Meanwhile, cook the bacon in a skillet until it is crisp and brown.  Drain on paper towel lined plate and then crumble.

4.  In a medium bowl toss the salad mix, salt, pepper, bacon, and Gruyere cheese with three quarters of the vinaigrette.  Arrange the salad mixture on two plates.

5.  Toss the asparagus with the remaining vinaigrette and lay the spears on top of the salad mix.  

6.  Serve immediately.


This post linked to:
Gingerbread Sweet SaturdaysStrut Your Stuff Saturday

Guest Post by William Jack Sibley author of Sighs Too Deep For Words



HOW TO WRITE A NOVEL IN TEN YEARS OR LESS!

Guest Post by William Jack Sibley, author of Sighs Too Deep For Words

            Writing a book, any book, is a giant leap into the "volcano of the unknown."  Takes brass, blissful ignorance and pioneer grit to plow through the acres of manure and earth to (hopefully) one day get flowers.  Did I mention ignorance? 

            My second novel SIGHS TOO DEEP FOR WORDS (originally titled FADED LOVE, but I'll circle back on that one) was originally to be printed by the publishers of my first novel ANY KIND OF LUCK, Kensington in New York. My then agent advised me to instead shop it around as LUCK had been nominated for three National Book Awards and we were on a roll. Alas, "the roll" ambled on about half a block and proceeded to commit hari-kari. Kensington got their feelings hurt and dropped me (slender threads, those corporate fealty things) and William Morrow spent about nine months both wooing and ignoring me as they fretted endlessly about whether or not to take me on. Naturally, after almost a year of patiently waiting (Agent, "We mustn't show your masterpiece to anyone until Lord William Morrow decides to roll over on the sofa!") they, of course thought better of taking a risk on me and tenderly kicked me to the curb (didn't feel a thing)! 

            And we were off!  Got a new agent and suddenly become the greatest, most misunderstood writer since Tolstoy.  New agent shopped me around to everyone on planet earth.  I instantly become everyone-on-plant-earth's-second-favorite-novel-they-will-never-ever-publish. The rejection letters of anguish and tears of how crushing it was to say no to me as my genius was unsurpassed were truly touching. I re-read them occasionally when I need a good cry. Second agent fumed and fretted endlessly over my brilliant dilemma then quietly disappeared into an alcoholic haze in some Manhattan lunchroom, never to be heard from again. Yours truly took the fatted calf by the cojones and went bravely off on my own to conquer the Literary Establishment. (I did mention ignorance, right?) 

            After diligently sending out endless query letters and getting endless factory-form letters back, ("Dear Author, Thank you for your recent inquiry. At this time we are not accepting any new novels written by homo-sapiens between the ages of seven and ninety-eight.  Should you fall outside this category please return the accompanying thirty-eight page dossier so that we may more fully understand your charming book proposal.") After months and months of fishing I was finally able to snag a small but gritty independent publisher on the West Coast. "Greatest book we've ever read. Sheer genius. The majesty of your prose knows no equal ...".   , Etc., etc. Followed by, "Of course, we have no advance money to give you and we have no money to promote your book and you won't make a dime with us - BUT WE'LL GIVE YOU ALL THE ARTISTIC FREEDOM IN THE WORLD TO EXPRESS YOUR MOST DEEP, PROFOUND SELF!"  How could I say no? "Artistic Freedom!" Who knew? I gushed to everyone I knew over the munificent pot I'd just fallen into. And so our brilliant collaboration got off to a glorious start.  When I initially expressed to them that since I was being offered the impeccable opportunity of no advance money, no promotion and no foreseeable income, the one slight pique I'd had with my previous publishers was the less than thrilling book cover they'd given me.  Could we work together and at least come up with something mutually acceptable? No problem! Gritty, independent publisher worked with some of the most gifted, talented, artistic prodigies in America!  Actual quote, "There's no way you won't be satisfied with the cover of your new book!", end quote. The deep love and caring I felt from gritty, independent publisher knew no bounds. I'd come home! What's dirty money to an artist anyway?

            And then actual cover prototype magically appeared.  I blinked in amazement.  Hard to conceive that it was actually worse than first novel's cover. Much worse.  "Amateur Night in Dixie" worse. When I very calmly and politely proffered that, "Gosh, I just don't think this first cover design works for me.  But since you 'work with some of the most gifted, talented, artistic prodigies in America,' I'm sure we'll come up with something acceptable for both of us in no time." Their immediate, head-snapping, response was, and I quote, "You're too difficult to work with. We're dropping you!"  One lousy book cover submitted and suddenly I'm Osama Bin Laden for daring to question their intensely crapola first offering? I'm feeling unloved again.

            Undaunted, I harness the mules and begin plowing earnestly.  From adversity comes opportunity.  (Shingles, sciatica?)  Anyway, more endless query letters, more endless factory-form letters back.  Six, nine months go by.  This time a "gritty, independent ... impoverished, skid-row ... basically I'm working-out-of-my-bedroom" publisher in the Midwest surfaces.  Once again my opus puts The Bible to shame.  Such genius the world has never known. Of course no money, no promotion, no artistic nada being offered — and by the way you'll get the cover my third grader pencil sketches — take it or leave it.  Naturally, I jump at the opportunity! Anything to get this six ton ape off my back. I sign yet again on the dotted line and begin drinking heavily.  Months go by, no word.  More months, more silence.  Finally, with fear and trepidation I call.  Their phone number has been changed (!)  Visions of world's greatest unsung author hurling himself off Mauna Kea dance gleefully in my head.  When I finally track down "Bedroom Publisher" he's moved to Florida to economize and, oh by the way, we won't be publishing your masterpiece for TWO MORE YEARS as we have quite a backlog of submitted manuscripts we have to attend to first.  I softly tell "Bedroom Publisher" he can take his backlog and suppository them where the moon shines brightest and immediately cancel my contract.

            Opus/Masterpiece goes into the desk drawer where it sits whimpering for four years.  I write a play that get's showcased Off-Broadway, I write three screenplays that get optioned, I start a Column for a local newspaper; I win awards, get accolades and life proceeds.  Occasionally, late at night I hear Opus/Masterpiece scratching inside the desk.  I ignore the unloved child. It must be punished for daring to request oxygen and daylight.  And finally, one restless night I decide unloved child has suffered enough.  I rise from my slumber, slapping my forehead with a "V8 Eureka" moment!  Self-publish!  Of course, you boob.  NOTHING could be worse than the travesty you've already put yourself through. Publish and be damned, indeed.  You need to put this behind you, get it out there and get it done. For Gods sake, let the cards fall already.

            And it came to pass.  I must admit, anxious as I was to resuscitate my foundling, the fear of self-publishing brought dread to my doorstep.  Sure I'd read of all the well-known authors who'd self-published (and the list is endless; Remembrance of Things Past, by Marcel Proust, Ulysses, by James Joyce, The Adventures of Peter Rabbit, by Beatrix Potter, The Bridges of Madison County, The Celestine Prophecy, The Elements of Style by William Strunk Jr., E. B. White - Deepak Chopra, Gertrude Stein, Zane Grey, Upton Sinclair, Carl Sandburg, Ezra Pound, Mark Twain, George Bernard Shaw, Virginia Wolff, Edgar Allen Poe, Henry David Thoreau, Walt Whitman - and on and on and on.) I was joining a very esteemed and illustrious band of independent-types.  No harm there. But did I trust my own editing skills, "Masterpiece" notwithstanding? No problem there either.  The industry has evolved light years on this issue.  I worked with TWO different editors on SIGHS that were the equal (if not superior) to my first, large, New York house, publishing editor.  No mollycoddling allowed. They put me through my paces; asked intelligent questions, demanded excess fat be trimmed, questioned motivation, corrected grammatical atrocities, suggested alternate revisions —  held my hand, wiped my nose and saw me through the process with very, very little bloodshed in the process.  I can truthfully say it was a rewarding and even uplifting experience.  Intelligent and consummate professionalism is required in any literary undertaking.  A writer needs and must have sincere feedback.  My Editors were indeed the "Better Angels" of this entire, drawn out experience and I thank them unconditionally.

            (Oh yes,  FADED LOVE.  This original working title for my novel got smashed to bits on the rocks of Artistic Licensing after I approached the Estate of "Bob Wills and the Texas Playboys" for authorization to quote a line from their grand old country and western hit song, FADED LOVE. After all, I'd gotten permission from the Rogers and Hammerstein Estate when I quoted a line from their musical, OKLAHOMA, in my first novel, ANY KIND OF LUCK.  No problem.  Despite being a fifth generation Texan and loyal acolyte of all things Bob Wills, the answer was not only no, but hell no!  What to do?  Steal an even better title from The Bible, of course!  SIGHS TOO DEEP FOR WORDS is an astoundingly beautiful and simple verse from Romans 8:26 that I scribbled in one of my notebooks many years back.  Spirit intercedes with sighs too deep for words when you absolutely, positively, ultimately cannot proceed one more inch in life without some form of divine intervention on your behalf. It totally fit the bill. And that is precisely what happened to me, my novel and my life.  May the "spirit of intervention" guide you in all your literary travails.)
 
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Thursday, February 14, 2013

Chocolate Covered Cherry Cookies (Two Ways)

      This month I'm participating in a new dessert challenge hosted by Lady Behind the Curtain.  Each month two ingredients will be chosen and everyone will bake something using those two ingredients.  This month the ingredients were cherries and chocolate; perfect for the upcoming Valentine's Day holiday.  I had so many ideas I didn't even know where to begin.

     I made chocolate covered strawberry cupcakes before and planned on making a cherry version but when the day came to make them I decided on cookies instead.  I made a basic dough then I divided it into two and made one a cherry dough and the other a chocolate cherry dough.  I topped half with heart shaped marshmallow and the other half with a chocolate covered cherry.

Lady Behind the Curtain Dessert Challenge     Even though they were both made from the same dough the taste of each was very distinct.  I loved the look of the ones with the marshmallow and chocolate drizzle but I was drawn to the chocolate covered cherry on the other way.  Either way the kids at school loved both of them!  These would be the perfect treat to give to someone special on Valentine's Day.



Chocolate Covered Cherry Cookies (Two Ways) (cookie base adapted from Alida's Kitchen)
1 3/4 c. flour
1 t. baking soda
1/2 t. salt
1 stick butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 t. vanilla
2 T. cherry juice
1/2 c. chopped maraschino cherries
For the cherry cookies:
1/4 c. powdered sugar
1/4 c. mini chocolate chips
12 maraschino cherries with stems
4 oz. chocolate melts     
For the chocolate cookies:
1/4 c. cocoa powder
12 Jet-Puffed HeartMallows
2 oz. chocolate melts

1.  In a small bowl combine the flour, baking soda, and salt.

2.  In a large bowl cream the butter, sugar, and brown sugar.  Add in the egg, vanilla, and cherry juice.  Mix well.

3.  Add in the dry ingredients slowly, stirring well after each addition.  Gently stir in the chopped cherries.

4.  Divide the dough in half.  To one half of the dough add the powdered sugar and mini chocolate chips.  Stir and set aside.  To the other half of the dough add in the cocoa powder and mix well.

5.  Place both doughs in the refrigerator for at least 2 hours.

6.  Meanwhile, melt the 4 ounces of chocolate in the microwave at 30 second intervals until it is melted.  Dry the maraschino cherries with stems with a paper towels.  Dunk the cherries into the melted chocolate one at a time and place on waxed paper to dry.

7.  Preheat the oven to 375 degrees.  Remove the doughs from the refrigerator.

8.  Roll the dough into 1 inch round balls, roll in sugar, and place on a baking sheet.  Bake for 9-12 minutes or until just beginning to brown.

9.  Let cool on the baking sheet for 1 minute then press a heart marshmallow into the center of each of the chocolate cookies or a chocolate covered cherry into the center of each cherry cookie.  Remove the cookie to a wire rack to finish cooling.

10.  Once the cookies have cooled heat the remaining chocolate melts in 30 seconds intervals in the microwave.  Spoon into a zip top bag.  Snip off the tip of the bag and drizzle over top of the marshmallows on the chocolate cookies.


This post linked to:
Foodie Friday, Foodtastic Friday, Foodie Friends Friday, Shine on Friday,Seasonal Inspiration,

Wednesday, February 13, 2013

Cheesy Zucchini Rice

     I'm always looking for ways to incorporate more vegetables into my diet.  It seems that most of the time I'm eating the same vegetables over and over again.  I love "hiding" vegetables in dishes that don't traditionally have veggies in them.

      This recipe combines long grain white rice with chicken broth, cheese, and zucchini.  The cheese makes the rice stick together and gives it a creaminess.  The zucchini adds a beautiful green color but it blends in nicely with the rice.  This side is a great way to sneak a few cups of vegetables into a flavorful side dish.

Cheesy Zucchini Rice (adapted from Buns In My Oven)
1 t. olive oil
1 c. long grain white rice
2 c. chicken broth
1 T. butter
1 medium zucchini, grated
1/2 c. shredded cheddar cheese
1 t. garlic powder
1 t. black pepper
1/2 t. salt
1 T. milk

1.  Heat the olive oil in a medium sauce pan over medium heat.

2.  Add in the rice and stir to coat.  Toast the rice for 3-5 minutes, stirring often, until it begins to turn golden brown.

3.  Pour in the chicken broth.  Bring to a boil then reduce the heat to a simmer and cover.

4.  Cook for 20 minutes or until the liquid is absorbed.

5.  Remove from the heat and add the butter, zucchini, cheddar cheese, garlic powder, salt, and pepper.  Cover and let sit for 5 minutes.

6.  Pour in the tablespoon of milk, stir, and serve hot.   

This post linked to: 
Thursday TreasuresTasty Thursday, Full Plate Thursday,

Tuesday, February 12, 2013

Easy Strawberry Fudge

     Looking for an easy but delicious Valentine's Day treat that the kids will love?  Look no further!  This strawberry fudge has only 2 ingredients plus decorations and whips up in under 10 minutes.  It tastes great and it's easy to customize with different toppings.

     I made 2 batches of this fudge and the first one was gone before I got a picture. I topped the first one with chocolate jimmies and chocolate dipped mini marshmallows.  They were delicious!  The ones I got the picture of have Valentine's Day sprinkles on them and heart shaped marshmallows.  I served these to the kids at school and they were asking me for the recipe!  I printed it out and sent it home with them since it's such an easy one and they could make it at home with parental supervision.

Easy Strawberry Fudge (from Cookies and Cups)
1 (12 oz) can of whipped strawberry frosting
12 oz. white chocolate
Sprinkles for decoration

1.  Spray an 11 x 7 pan (or 9 x 9) with cooking spray.

2.  Heat the white chocolate in a double boiler, stirring frequently until it is melted.

3.  Remove the chocolate from the heat and stir in the strawberry frosting.

4.  Spread the fudge into the prepared pan and smooth it down.  Sprinkle with sprinkles and any additional decorations.

5.  Place in the refrigerator for at least 1 hour.

6.  Cut into squares and serve.

**Store in an airtight container in the refrigerator for up to 1 week.



This post linked to: 
Two Cup Tuesday, Back for Seconds, Wonderful Food Wednesdays, Whatcha Whipped Up, Cast Party Wednesday,