Homemade Hot Fudge Sauce

Homemade hot fudge sauce is simply scrumptious, and in our home, just full of love! There is just something special about taking an extra moment to make a creamy, rich, chocolatey-fudgy, sauce that did not come from a store.

This recipe, with it's simple ingredients makes a thick fudge sauce, that the original recipe titles was " Worlds Best Hot Fudge Sauce"! It truly is! I think you'll agree!

Jan's Tip; When this sauce cools down, or is stored in the fridge (if you actually have left overs!) thickens up alot. It is easy to thin it back out into a sauce: Just add a small amount of water to the mixture as you reheat and stir, to desired consistency. (If you don't eat it out of the fridge that is!)

Printable Recipe
Homemade Hot Fudge Sauce


1 12 oz package chocolate chips
1 can sweetened condensed milk
1 teaspoon vanilla
2 Tablespoons water
2 Tablespoons Butter


  • In heavy saucepan, over medium heat, melt all ingredients.
  • Cook & stir constantly until melted and thickened, about 5 minutes.
  • Serve warm.

To reheat: Over low heat: w/ small amount of water to thin mixture to desired consistency.


Rotisserie Chicken Salad

Making Chicken Salad from a store bought Rotisserie Chicken is not only easy, the chicken is pre-seasoned and moist, and makes pulling this potluck favorite together really quickly.

how to make chicken salad
I am sharing my personal recipe with you, but you can of course customize to your own preferences. For example, I don't add celery, as I don't prefer it, but you could certainly add some, (although you may want to adjust the other ingredients some).  Feel free to play around with it, but I have found the simpler the better.

Jan's Tip: Start with the lesser amount of mayonnaise and add more to your desired consistency, but do remember that the chicken will absorb some of the mayonnaise over time just a bit, so I tend to mix a bit more in to avoid having a "dry" chicken salad. 

This is great to take to a pot luck or serve for a brunch. I like to serve it with crescent rolls rather than regular buns, but I actually prefer to eat it without a bun.

print recipe

Rotisserie Chicken Salad
This chicken salad made from a store bought rotisserie chicken is easy to make, yet full of flavor.
  • 1 cooked rotisserie chicken, deboned and chicken diced
  • 1 1/2 Cups seedless grapes (red or green) halved or quartered
  • 1 1/4 cups Cashew Nut halves
  • 2 teaspoons Season Salt
  • 1 1/2- 2 cups Mayonnaise, to taste- desired moisture level
In large mixing bowl combine all ingredients together, by gently mixing/folding till well blended. Cover and store in refrigerator till ready to serve.Serve with crackers, on crescent rolls, or on a bed of lettuce
Yield: approximately 8 cups


Celebrate 365 Blog Party: Summer Dinner Ideas

Welcome to Celebrate 365 Blog Party!   Summer Dinner Ideas, It's the middle of Summer, the heat is getting to us all (and over here on the Southern East Coast the humidity so thick, you can cut it with a knife!). So the last thing anyone wants to do is think up dinner that heats up the kitchen for any length of time!

And who can even think in this heat?

Celebrate 365 Blog Party is here to round up some great Summer Dinner Ideas we can all add to our menu planners to help us push through the heat wave!

Today's Party Hosts: 

Carlee from Cooking with Carlee
Nicole from A Kansas Farm Mom
and myself, Jan, here at Tip Garden!

Follow our Pinterest Party Board! We'll be pinning all your posts there!

Let's Get Cooking! Share as many recipes as you'd like that fit our theme of Easy Summer Dinner Ideas! We're looking for things that don't heat up our kitchen too much, quick & easy, crock pot, grilling, or sandwiches, salads, skillet dinners, and more!

Please share the link up on social media as well, and follow each other & share each other's posts! Let's support each other!  
Summer Dinner Recipes


Barbecue Shredded Lemon Pepper Chicken Sandwiches

This light and refreshing twist on barbecue pulled pork will have your guests raving and craving more of this Lemon Pepper Chicken till it's completely gone! It is simply superb!
Lemon Pepper Chicken

Perfect for a night you are getting together with friends or for a shower to serve on buns or over salad, this super moist lemon pepper chicken has a tangy and flavorful buttermilk sauce that keeps the chicken moist and bursting with flavor! (Shh! It's literally the secret sauce!)

Lemon Pepper Chicken
When I first served this to my husband, I think he was skepitcal before he tasted it. Then he had a bite. The rest of the meal he kept saying, "wow", and "this is amazing!" over and over.  I  promise, this chicken looks innocent doesn't it? Don't let it deceive you! It's amazing!

Jan's Tip: On a busy night , i don't bother to grill the chicken, I just pull apart a rotisserie chicken. In fact I probably do that more often than grilling it from scratch.

Buttermilk; I keep a canister of powdered buttermilk (look in the baking section of the store with the powdered milk)  in my pantry. It lasts a super long time, and I use it for recipes like this, dressings such as my avocado ranch, or biscuits, pancakes, and more, but you can do the "old" vinegar in milk trick to sour regular milk into buttermilk for this recipe if you don't want to buy real buttermilk.. but it really is worth it!

print recipe

Barbecue Shredded Lemon Pepper Chicken
A light and refreshing twist on barbecue pulled pork. This Lemon Pepper Chicken is great on buns or over salad greens.
  • 2 lbs boneless, skinless chicken thighs (or breasts)
  • zest and juice of 2 lemons, divided
  • Kosher Salt
  • Ground black pepper
  • 1 Tablespoon lemon pepper seasoning
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Mayonnaise
  • 1/4 cup Buttermilk
  • Rolls or Salad greens to serve
In a zip close plastic bag, combine the chicken thighs with the lemon zest and juice of 1 lemon (save the other lemon) plus a large pinch of salt, 1 teaspoon of pepper, and the olive oil. Close the bag. Turn and massage with your fingers to work the marinade into the meat. Refrigerate at least 2 hours or up to overnight.When ready to cook the chicken, heat the grill to medium-high, Use a vegetable oil soaked paper towel held with tongs to oil the grates.Grill the thighs 5-6 minutes per side or until cooked through. Transfer chicken to a plate.Use 2 forks to shred the meat into bite sized pieces.Sprinkle meat with lemon pepper seasoning and mix well.In mixing bowl, whisk together mayonnaise, buttermilk, lemon juice and zest of remaining lemon.Mix the buttermilk lemon sauce into the chicken. It may seem like too much liquid at first, but chicken will continue to absorb the sauce. Serve chicken warm piled on rolls, or over salad greens. 
Yield: 6 servings

Lemon Pepper Chicken


Strawberry, Peaches & Cream Popsicles with Gingersnap Crumbles #IceCreamSocial

Homemade Popsicles

With summer comes popsicles, and homemade ones are the best of all! My grandchildren are coming out for a visit so I wanted to make sure to stock up on some cool treats, that were full of wholesome ingredients, yet still have a fun twist too!

Today I'm joining with the best bloggers for an ice cream social! We are sharing recipes that celebrate cool treats to beat the heat!
Homemade Popsicles
Fresh peaches and strawberries, real cream, and yogurt, and just a touch of honey.. that's it folks! You'll never miss all the added sugar, if you choose your yogurt wisely!

I did fill some of the mix into zipsicle pouches, for my toddler grandchildren. They are reusable, and are so easy to use! I buy mine from amazon.

For a grownup touch.. I filled the bottom of some of the popsicle molds with crumbled gingersnaps.. and oh what a special treat! You must not leave this part out! What a nice way to "start nibbling" on your popsicle!
Homeamade Popsicles

Let's get you started mixing up those popsicles!

print recipe

Strawberry Peaches & Cream Popsicles with Gingersnap Crumbles
  • 3-4 Peaches, peeled, quartered & pitted (or canned, drained)
  • 10 strawberries hulled
  • 1/2 cup heavy cream
  • 2/3 cup plain lowfat yogurt (or vanilla)
  • 2 Tablespoons Honey
  • 4-5 Gingersnap cookies roughly chopped
In blender, blend together the peaches, strawberries, cream and yogurt in a blender until smooth.Place about a tablespoon of the chopped cookies into each well of the popsicle molds.Divide the strawberry-peach mixture between the wells of the popsicle mold.Insert popsicle sticks and freeze for about 5 hours until solid.

July is National Ice Cream Month and we are kicking things off with our favorite frozen treats to beat the summer heat!

#IceCreamSocial Recipes

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