Grandma Fitch's Hot Fudge Sauce

Grandma Fitch is my Aunt Terrie's Mother-in-law. Anyone who has ice cream at my aunt's house knows this fudge sauce. You will need to be vigilant with this recipe. If you over cook the chocolate, it will crystallize into fudge. It will seem soupy, but it will thicken more as it cools.

• 6 Tbsp Cocoa Powder
• 1 Cup Milk
• 1 Cup Sugar
• 4 Tbsp Butter
• 1 Tsp Vanilla

1. Measure sugar and add cocoa. Mix well.
2. Warm milk in microwave with butter.
3. Add sugar mix and stir until well blended.
4. Microwave on high 3 minutes and remove; stir well.
5. Microwave on high another 6 minutes and remove; stir well.
6. Microwave 3 minutes more until sauce bubbles (it may have to be cooked more time, but watch it). Add vanilla.
7. Sauce will not be really thick at first. It will thicken as it cools.

Grandpa Brown's Fried Rice

My Grandpa Brown would make this rice almost every time we saw him. My family will usually eat this with grilled chicken.

• 2 Cups cooked white rice, warmed
• 1 egg, beaten
• 1 tbsp plus 2 tsp bacon fat
• 1/2 bacon, thinly sliced
• 4 green onions, thinly sliced 
• 4 oz button mushrooms, chopped (sometimes he would use shiitake)
• soy sauce, optional

In a large skillet on medium heat, cook bacon pieces until desired doneness. Drain all but 1 tbsp plus 2 tsp bacon fat. Set bacon aside. Take out 1 tbsp of bacon fat and set aside for use later. Beat egg with a little bit of water. Using the same skillet as the bacon- with the remaining fat, cook egg like an omelet, cooking one side then flipping it over and cooking the other side. Remove egg and place on cutting board to cool for a moment. Slice into thin slices. Place bacon and reserved 1 tbsp bacon fat back into large skillet on medium high heat. Add onion and mushrooms, cooking and stirring for 2 minutes, or until vegetables are a little tender. Add rice and egg, and stir and blend together. Sprinkle in soy sauce, about 2 teaspoons, and stir well.-Written by Gary Brown (my dad)

Makes 4-6 Servings.

Krisanne Bosen's White Bean Soup

While in college, my roommate Jessica would make this soup. It was one of my favorite comfort foods. When we went to San Diego for our roommate Tammy's wedding, her mom had her yummy soup waiting for us after a long drive from Utah.

• 4 Boiled Chicken Breasts
• Sauté: 
• 1 Tbsp Olive Oil
• 2 Med Onions Chopped
• 4 Garlic Cloves (2 tsp Minced Garlic)
• 2-4 oz Cans Chopped Green Chilies
• 2 tsp Cumin
• 1 1/2 tsp. Dried Oregano
• Dash of Emeril Pepper (I use regular pepper)
• 3- 16 oz Cans White Beans
• 5 Cups Chicken Broth
• 3 Cups Monterrey Jack Cheese
• Sliced Avocado

Combine all ingredients except cheese and avocado. Simmer 10-15 minutes.
Cover with cheese and avocado.

Crock pot version:
Combine all ingredients (chicken can be raw) in crock pot. Cook on high 2 hours, low 4 hours.