Bridgetown2025-12-30T20:46:10-05:00https://recipes.fuzzyblog.io/feed.xmlThis is my personal collection of recipes. I used to use KeyIngredient but as that has become progressively worse I went first to Jekyll and now to BridgetownRB.2025-12-30T00:00:00-05:002025-12-30T00:00:00-05:00repo://posts.collection/_posts/2025-12-30-salted-butterscotch-fudge.md<h2 id="ingredients">Ingredients</h2> <ul> <li>1 cup chopped pecans</li> <li>3 cups butterscotch chips (close to 2 bags)</li> <li>1 can (14 ounces) sweetened condensed milk</li> <li>1 teaspoon vanilla extract</li> <li>¼ teaspoon sea salt (or kosher salt)</li> </ul> <h2 id="steps">Steps</h2> <ol> <li>Line a 9”x9” pan with foil and spray with cooking spray.</li> <li>Toast your pecans in a small frying pan over low heat. Stir continuously, and do not walk away. It will take just a minute or two, and they burn very fast. As soon as you smell them, remove them from the heat and place on a plate or a cookie sheet to cool.</li> <li>Place butterscotch chips and sweetened condensed milk in a medium saucepan over low heat. Stir until all three are melted together. Keep the heat on low and do not walk away!</li> <li>Once the butterscotch and milk are melted together, remove from heat and stir in vanilla and pecans. Pour into prepared pan. Immediately sprinkle with salt. Let cool until room temperature, then refrigerate until firm.</li> </ol>2025-12-30T00:00:00-05:002025-12-30T00:00:00-05:00repo://posts.collection/_posts/2025-12-30-moosewood-red-vegetarian-lasagna.md<h2 id="ingredients">Ingredients</h2> <h3 id="lasagna">Lasagna</h3> <ul> <li>One batch of Italian Tomato Sauce</li> <li>12 lasagna noodles, back in oven</li> <li>2 cups ricotta cheese</li> <li>1 pound grated mozzarella</li> <li>1/2 cup grated Parmesan cheese</li> <li>A 9 x 13 inch pan</li> </ul> <h3 id="italian-tomato-sauce">Italian Tomato Sauce</h3> <ul> <li>2 tablespoons olive oil</li> <li>2 cups chopped onion</li> <li>1 medium bell pepper</li> <li>1 pound mushrooms</li> <li>1 pound spinach or 1/2 a big plastic container from the grocery store</li> <li>2 teaspoons basil</li> <li>1 teaspoon oregano</li> <li>1 teaspoon thyme</li> <li>1 1/2 teaspoon salt</li> <li>2 14.5 ounce cans diced tomatoes</li> <li>1 6 ounce can tomato paste</li> <li>1 tablespoon honey</li> <li>1/2 teaspoon black pepper</li> <li>6 cloves garlic, minced</li> </ul> <h2 id="steps">Steps</h2> <ol> <li>Heat the olive oil in a Dutch oven or kettle. Add onion, bell pepper, mushrooms, herbs and salt. Saute over medium heat until the onion is very soft, about 8 minutes. Add spinach and saute until it reduces.</li> <li>Add tomatoes, tomato paste, honey, and black pepper. Use a spoon to break up the tomatoes into bite sized pieces. Bring to a boil, then lower the heat and simmer, partially covered, for 20 to 30 minutes.</li> <li>Add garlic and cook about 10 minutes more. At this point, the sauce can simmer for several hours.</li> </ol> <p>Now you are ready to assemble the lasagna!</p> <ol> <li>Preheat the oven to 375 degrees.</li> <li>Spread a little sauce over the bottom of the pan.</li> <li>Cover with a single layer of noodles, using 1/3 of them. Break as necessary to fit.</li> <li>Place mounds of ricotta here and there. Use half.</li> <li>Add 1/3 of the sauce followed by</li> <li>1/2 of the mozzarella, randomly scattered then</li> <li>Another 1/3 of the noodles, and</li> <li>The remaining ricotta followed by</li> <li>Another 1/3 of the sauce, which gets covered by</li> <li>The remaining mozzarella.</li> <li>Add every last noodle, and</li> <li>The final sauce.</li> <li>Sprinkle the Parmesan over the top.</li> <li>Tent with foil.</li> </ol> <p>Bake for 45 minutes. Remove foil 10 minutes before the end. Let stand for ten minutes before serving.</p>2025-12-30T00:00:00-05:002025-12-30T00:00:00-05:00repo://posts.collection/_posts/2025-12-30-dave-mott-s-mexican-chicken-and-rice.md<p>My dear friend Dave Mott gave me this recipe. He made it when his kids were young and he needed something quick, easy and healthy for his family. Another great use for it is a main course when you are having a bunch of people over since you can make it and then keep it warm in a crock pot. It is both filling and delicious.</p> <p>Please note that this make A LOT. Cut it back or you are eating it for <strong>days</strong>.</p> <h2 id="ingredients">Ingredients</h2> <ul> <li>3-4 boneless chicken breasts</li> <li>1 red bell pepper</li> <li>1 tablespoon vegetable oil</li> <li>1 can corn, drained</li> <li>1 can chicken broth</li> <li>1 6oz can tomato paste</li> <li>1 packet taco seasoning</li> <li>1 8oz package shredded cheese</li> <li>1 3/4 cups minute rice</li> <li>1 bag tortilla chips</li> </ul> <h2 id="steps">Steps</h2> <ol> <li>Cut chicken and bell pepper into small pieces.</li> <li>Put in skillet with oil. Cook until chicken turns white.</li> <li>Add chicken broth, tomato paste, and taco seasoning.</li> <li>Stir until blended, add corn. Simmer about 10 minutes, covered.</li> <li>Add rice, stir well. Remove from heat.</li> <li>Sprinkle with cheese and cover until cheese is melted.</li> </ol> <p><strong>For vegetarian version, pre-cook Quinoa and substitute it for the rice, and substitute cooked black beans for the chicken.</strong></p>2025-12-14T00:00:00-05:002025-12-14T00:00:00-05:00repo://posts.collection/_posts/2025-12-14-scott-s-moosewood-red-vegetable-lasagna.md<h2 id="ingredients">Ingredients</h2> <ul> <li>1 green or red bell pepper</li> <li>2 lb sliced mushrooms</li> <li>1 red onion</li> <li>2.5 jars store bought red sauce</li> <li>1 box oven ready Lasagna noodles</li> <li>2 cups ricotta</li> <li>2 lbs mozzarella</li> <li>Italian seasoning to taste</li> <li>Garlic powder to taste</li> <li>Salt to taste</li> <li>1 lb spinach, chopped</li> </ul> <h2 id="steps">Steps</h2>2025-12-14T00:00:00-05:002025-12-14T00:00:00-05:00repo://posts.collection/_posts/2025-12-14-easy-chilaquiles-from-leftovers.md<p>Chilaquiles are delicious but almost every recipe wants you to make them from scratch and then make your own enchilada sauce. Yes that’s possible but its a lot of work for a trivially simple dish.</p> <h2 id="ingredients">Ingredients</h2> <ul> <li>1/2 to 1 Can Red or Green Enchilada Sauce</li> <li>2 Eggs</li> <li>1 Mess of Leftover Tortilla Chips from Cheap Mexican Takeout (or bagged chips)</li> <li>Small amount of Mixed Mexican Cheese</li> <li>Small amount of vegetable oil</li> <li>Small amount of diced green onions for a bit of color and artistic style</li> </ul> <h2 id="steps">Steps</h2> <ol> <li>Put two frying pans on the stove and heat them up; add oil to the second pan for frying eggs.</li> <li>In frying pan one, put 1/2 the can of enchilada sauce.</li> <li>Add chips to the enchilada sauce and just let them bubble and soften.</li> <li>Crack the two eggs into the second and fry them as you prefer.</li> <li>Add the cheese and then the green onions. Put a lid on the pan and turn off the head. Leave in place while the cheese melts and the tortilla chips continue to soften.</li> <li>When the tortilla chips are soft, move the sauce &amp; chips melange to a plate.</li> <li>Top with the fried eggs and enjoy!</li> </ol>2025-12-13T00:00:00-05:002025-12-13T00:00:00-05:00repo://posts.collection/_posts/2025-12-13-chocolate-toffee-saltine-crack.md<p>My advice to you is just make two batches of this candy – it is just that good. This makes a single sheet and it will not be enough.</p> <h2 id="ingredients">Ingredients</h2> <ul> <li>1 1/2 sleeves saltine crackers; about 45 crackers</li> <li>1 cup / 226 grams salted butter</li> <li>1 cup / 200 grams light brown sugar; tightly packed</li> <li>2 cups / 350 grams semisweet chocolate chips; I used Ghirardelli</li> <li>1/2 cup / 50 grams chopped pecans</li> <li>flaky sea salt for topping</li> </ul> <h2 id="steps">Steps</h2> <ol> <li>Preheat your oven to 400F and line a standard-sized cookie sheet with foil. Lightly spray with cooking spray or grease lightly with butter.</li> <li>Layer crackers evenly over the foil (salted side up); it’s alright if there are spaces between the crackers and not every edge is completely filled in.</li> <li>Prepare your toffee by combining butter and brown sugar in a small saucepan over medium heat, stirring occasionally.</li> <li>Allow mixture to come to a full rolling boil and allow it to boil for three minutes – stir only occasionally/as needed to prevent burning. It will not come to what a rolling boil would be in water but it will be thick and foamy.</li> <li>Immediately remove from heat and pour over crackers (it’s ok if some of them start to float, just try to keep them in an even layer), spread with a heatproof spatula to completely coat crackers.</li> <li>Place in 400F oven for 5 minutes – toffee will begin to bubble.</li> <li>Remove from oven and turn off the oven. Evenly sprinkle chocolate chips over the hot toffee. Return tray to the oven for two minutes, then remove and use a spatula or knife to spread chocolate evenly over crackers.</li> <li>Sprinkle evenly with chopped pecans (or preferred topping – or no topping!) and a scant amount of flaky sea salt (if desired).</li> <li>Allow to chill in refrigerator for at least 30 minutes or until chocolate hardens. Cut into pieces using a large knife and serve.</li> </ol>2025-12-02T00:00:00-05:002025-12-02T00:00:00-05:00repo://posts.collection/_posts/2025-12-02-kayla-s-holiday-baked-beans.md<h2 id="ingredients">Ingredients</h2> <h3 id="beans">Beans</h3> <ul> <li>2 tall boys of Bushes Baked Beans, preferably with Bacon</li> <li>1 onion diced</li> <li>1 bell pepper diced</li> <li>3 tbsp butter cut into small pieces</li> <li>Extra bacon if you have it available</li> </ul> <h3 id="sauce">Sauce</h3> <ul> <li>1 cup ketch</li> <li>1/4 cup mustard</li> <li>1 tbsp full sugar coke</li> <li>1 tbsp Worcestershire sacce</li> <li>2 tbsp dark brown sugar</li> </ul> <h2 id="steps">Steps</h2> <ol> <li>Mix sauce ingredients in small bowl and set asie.</li> <li>Mix beans and vegetables in a large bowl; stir well.</li> <li>Add sauce and stir well.</li> <li>Move beans into a tinfoil pan that can go in the oven or sit on a grill top.</li> <li>Heat to … hotness. The veg won’t fully cook; they are only there for flavoring.</li> </ol>2025-11-30T00:00:00-05:002025-11-30T00:00:00-05:00repo://posts.collection/_posts/2025-11-30-hawaiian-bread-stuffing.md<h2 id="ingredients">Ingredients</h2> <ul> <li>12 cups cubed Hawaiian sweet bread (from one 12-count package of rolls or one round loaf)</li> <li>1 lb regular or hot Italian sausage, casings removed -OR- bratwursts -OR- breakfast sausage -OR- little smokies</li> <li>4 tbsp unsalted butter, divided</li> <li>1 medium yellow onion, chopped</li> <li>1 bell pepper chopped</li> <li>4 cloves garlic, minced</li> <li>2 tsp garlic powder</li> <li>2 tsp italian seasoning</li> <li>1.5 cups chicken or turkey stock, plus more if needed</li> <li>1 large egg, lightly beaten</li> <li>Salt and black pepper to taste</li> </ul> <h2 id="steps">Steps</h2> <ol> <li>Dry the Bread: Preheat oven to 350°F (175°C). Spread the cubed Hawaiian bread in a single layer on a large baking sheet. Bake for 12-15 minutes, or until dried out and lightly golden. Transfer to a very large mixing bowl and set aside.</li> <li>Cook the Sausage: In a large skillet over medium-high heat, brown the sausage, breaking it up with a wooden spoon until fully cooked. Use a slotted spoon to remove the sausage to a paper towel-lined plate, leaving about a tablespoon of grease in the pan.</li> <li>Sauté Vegetables and Herbs: Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the onion and celery and sauté for 7-8 minutes until softened. Add the minced garlic and spices and cook for another minute until fragrant.</li> <li>Combine Ingredients: Add the cooked sausage and the vegetable-herb mixture to the bowl with the dried bread cubes.</li> <li>Moisten the Mixture: In a separate medium bowl or large measuring cup, whisk the egg into the chicken or turkey stock until well blended. Pour the stock mixture over the bread and sausage mixture, and fold gently to combine. The bread should be moist but not mushy; add more stock a little at a time if the mixture is too dry.</li> <li>Bake: Transfer the stuffing to a buttered 9x13 inch casserole dish. Dot the top with the remaining 2 tablespoons of butter. Cover with aluminum foil and bake for 30 minutes.</li> <li>Brown the Top: Uncover the dish and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.</li> </ol>2025-11-28T00:00:00-05:002025-11-28T00:00:00-05:00repo://posts.collection/_posts/2025-11-28-stacie-s-sweet-potato-casserole.md<p>This is a half and half sweet potato casserole with half being topped by marshmallows and half by a pecan crumble.</p> <h2 id="ingredients">Ingredients</h2> <h3 id="sweet-potato-base">Sweet Potato Base</h3> <ul> <li>3–4 large sweet potatoes (about 3 cups mashed)</li> <li>1/3 cup heavy cream</li> <li>1/3 cup dark brown sugar</li> <li>2 eggs beaten</li> <li>4 tbsp melted butter</li> <li>1 tsp vanilla</li> <li>1/2 tsp cinnamon</li> <li>Pinch of salt</li> </ul> <h3 id="marshmallow-topping">Marshmallow topping</h3> <ul> <li>1/2 bag mini marshmallows</li> </ul> <h3 id="pecan-crumble-topping">Pecan crumble topping</h3> <ul> <li>1 cup chopped pecans</li> <li>1/2 cup brown sugar</li> <li>1/3 cup flour</li> <li>4 tbsp melted butter</li> </ul> <h2 id="steps">Steps</h2> <ol> <li>Get an 11x13 baking pan ready by spraying it with Pam or greasing it with butter.</li> <li>Preheat the oven to 350.</li> <li>Peel sweet potatoes, cut into chunks, and boil until fork-tender (about 15–20 min).</li> <li>Drain and mash until smooth.</li> <li>In a large bowl, mix mashed sweet potatoes, melted butter, eggs, brown sugar, cream, vanilla, cinnamon and salt.</li> <li>Spread this potato mixture in the baking pan.</li> <li>On 1/2 the potato mixture, cover it with marshmallows,</li> <li>In a bowl mix pecans, brown sugar, flour and melted butter until crumbly.</li> <li>Spread evenly over the other half of the sweet potato mixture.</li> <li>Bake at 350°F for 25–30 minutes or until the top is golden and the edges are slightly bubbly.</li> </ol>2025-11-28T00:00:00-05:002025-11-28T00:00:00-05:00repo://posts.collection/_posts/2025-11-28-stacie-s-green-bean-casserole.md<h2 id="ingredients">Ingredients</h2> <ul> <li>2 12 oz packages of fresh green beans, microwave in bag style</li> <li>1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup</li> <li>1/2 cup 2% milk</li> <li>1 teaspoon soy sauce</li> <li>1 1/3 cups French’s® French Fried Onions (amount divided in recipe steps below)</li> </ul> <h2 id="steps">Steps</h2> <ol> <li>Microwave each package of green beans for 3 minutes (separately).</li> <li>Spray a 9x11 pan with Pam.</li> <li>In a large bowl mix together soup mix, soy sauce, milk.</li> <li>Put green beans in 9x11 pan.</li> <li>Add 2/3 cup onions to the large bowl.</li> <li>Add the soup mixture to the green beans.</li> <li>Bake at 350 for 25 minutes.</li> <li>Add the remaining 2/3 cup onions and bake for 5 minutes more.</li> </ol> <h2 id="reference">Reference</h2> <p><a href="https://www.campbells.com/recipes/green-bean-casserole/">https://www.campbells.com/recipes/green-bean-casserole/</a></p>