Foolproof Chocolate Fudge

Foolproof Chocolate Fudge

This classic and truly foolproof fudge recipe will be a favorite for years to come. Try one of our suggested variations or personalize the fudge by adding your favorite ingredients to the basic recipe. Fudge also makes a great homemade gift to share with family and friends.

Ingredients

• 3 cups (18 oz.) semi-sweet chocolate chips
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
• Dash salt
• 1/2 to 1 cups chopped nuts (optional)
• 1 1/2 tsps. vanilla extract

Directions

LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.

MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
VARIATIONS
CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge
Courtesy of Courtesy of Smucker's Orchard's Finest Preserves

Too Much Chocolate Cake

 

 

 

 

 

 

 

 

 

 

"This cake won First Prize at the county fair last year. It is very chocolaty."

Ingredients:

1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream

1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3.	Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Butter-Pecan Sweet Potatoes

 

 

 

 

 Ingredients:

8 medium sweet potatoes (5 lbs.), or one per person

olive oil
course salt
4 T. butter, cut into small pieces
4 T. light brown sugar
2/3 c. pecan pieces
1/4 tsp. cayenne pepper

Directions:

Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick.

On a baking sheet, toss potatoes with olive oil (brush it on both sides); season with salt.

Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.

Sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly.

Bake until sugar is carmelized and hard, about 10 minutes.

Toss gently; serve immediately.

WHITE CHILLI

Oh I shall try this recipe tomorrow...  with cornbread!!

 

White Chili

Ingredients:

2 tablespoons olive oil

2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast halves, chopped
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterey Jack cheese

Directions:

Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender.

Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.

Reduce heat to low, and add the beans.

Simmer for 20 to 30 minutes, or until heated thoroughly.

Pour into individual bowls and top with cheese. Serve with bread.

Fried Chicken

Can't wait to try this recipe!!  If you cook it before I do, let me know how it taste - please!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fried Chicken

Vegetable oil (such as peanut), enough to cover chicken and allow it to float
3/4 cup milk
1 egg, beaten
2 teaspoons seasoning salt
1/2 teaspoon ground white pepper
1 whole frying chicken cut into pieces, or about 8 individual pieces of chicken
2 cups flour

In a deep, heavy skillet, large pot, or Dutch oven, heat the oil to 325 degrees. In a bowl, mix milk, egg, salt, and pepper. Dip chicken pieces in the egg mixture, then dredge in flour, shaking off excess. Put chicken pieces in skillet a few at a time. Be careful not to crowd them and adjust heat to keep temperature even. Fry until done; pieces will float to the top. (Remember, thighs and legs take a little longer to cook.) Serves 4 to 6.

This recipe comes courtesy of Tom Perini of Perini Ranch Steakhouse in Buffalo Gap and was featured in our Cook Like a Texan series from April 2011. 

Quick Cheese and Cracked Pepper Bread

I have been making this bread for several years. Yummy in a basket of Homemade Christmas Gifts. This bread really is quick and easy and can easily be made by beginners!

Ingredients

  1 cup buttermilk
  1/3 cup margarine or butter   2 cups bread flour (I like King Arthur)
  1/2 teaspoon coarsely ground pepper
  2 eggs   1/2 teaspoon salt   1/2 teaspoon baking powder   1 teaspoon sugar   1/2 teaspoon baking soda   4 ounces shredded sharp cheddar cheese or cheddar cheese

Instructions

Heat oven to 350.
Grease bottom only of 9x5 inch loaf pan.
Lightly spoon flour into measuring cup, level off.
In Med.
bowl, combined flour, cheese, sugar, baking powder, baking soda, salt and pepper; mix well.
In small bowl, combine buttermilk, margarine and eggs; blend well.
Add to dry ingredients stirring just until dry ingredients are moistened.
Pour into greased pan.
Bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean.
Cool in pan 15 minutes; remove.
Cool completely on wire rack.
Wrap; store in refrigerator.

8-Day Sweet Pickles

8-Day Sweet Pickles

8-Day Sweet Pickles • about 20 medium-size cucumbers • 1 quart vinegar • 1/2 cup pickling spice • 4 lbs sugar • 3 tsp pickling salt Use fresh-picked cucumbers if possible. Wash and put in large pan. Be sure to scrub off all traces of the blossom. Pour boiling water over them to cover. Weight down cucumbers with a plate if needed to keep them submerged. Cover with a lid, keep at room temperature. Repeat for three more days, draining off old water and heating up fresh water each day. Be sure to do this at the same time each day so the intervals are as close as possible to 24 hours. On the 5th day slice the cucumbers. I like to slice them thick. Put pickling spice in a cheesecloth bag, tie up with string. Make a syrup of vinegar, sugar, salt, and the bagged pickling spice. Boil syrup and pour over pickles each day for 4 days (use the same syrup, reheating each day). On the last day, pack pickles into sterilized jars. Add alum to syrup, boil, pour boiling syrup into jars and seal. Makes about 7 pints. Kerr canning jars can be found at most grocery stores.