Creamy Dreamy Fudge

Creamy Dreamy Fudge

www.jamiecooksitup.blogspot.com  Time: 20 minutes + 1 hour to set up Yield: one 9x13 pan (about 120 one inch pieces) Recipe from my mom-in-law Jill Eskelson 4 C sugar 1 can evaporated milk 1 C butter 2 large Hershey Chocolate Candy Bars 1  12 oz package milk chocolate chips 1  7 oz jar marshmallow cream    1. Put the sugar, milk and butter into a large sauce pan. 2. Stir it all together over medium high heat. Bring it to a boil while you continue stirring.  Once the mixture has reached a "hard boil" (this means it keeps boiling, even while you are  stirring) continue cooking for 5 minutes while you stir.  3. Remove the pan from the heat. Stir in the Hershey Chocolate Bars, Chocolate Chips and  Marshmallow Cream. Mix it well so that all the ingredients are well combined. 4. Pour the fudge into a buttered 9x13 pan. 5. Let the fudge set and cool for about 1 hour. After it has cooled down you can cover the pan  with plastic wrap and store it in the fridge. It also freezes really well.  Just a word of caution here.  Fudge dries out pretty quickly, so if you are planning to give this yummy confection away  as a gift I suggest you wrap it up tight.

Lemon Buddies

• 9 cups Rice Chex® cereal
• 1 1/4 cups white vanilla baking chips
• 1/4 cup butter
• zest of one lemon
• 2 tablespoons juice from the zested lemon
• 2 cups powdered sugar

1. Measure rice chex into a large bowl; set aside.
2. In 1-quart microwave safe bowl, microwave chips and butter uncovered on High 1 minute; stir.
3. Microwave about 20 seconds longer or until mixture can be stirred smooth. Then stir in the lemon zest and lemon juice.
4. Pour the melted mixture over cereal, then carefully until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
5. Add powdered sugar. Seal bag; gently shake until well coated. Spread on a cookie sheet to cool. Once cooled, store in airtight container.

Recipe adapted from Chex.com

Peanut Butter Fudge

• 1 cup unsalted butter, plus additional for greasing pan
• 1 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 16 ounces (1 lb or about 3 3/4 to 4 cups) powdered sugar, unsifted

Butter the bottom and sides of an 8- x 8-inch pan, then line with parchment paper. (The butter helps the paper stick to the pan.) Lightly butter the top of the parchment paper, as well. Combine the 1 cup butter and peanut butter in a large microwave safe bowl, cover with plastic wrap and microwave on full power for 2 minutes. Carefully remove from the microwave, stir, then microwave on full power for an additional 2 minutes.

Remove the bowl from the microwave. Carefully stir in the vanilla and confectioners' sugar with a wooden spoon or rubber spatula until evenly combined. The mixture may become a little crumbly at first, but continue to stir until the ingredients are smooth and a nice "dough" forms.

Pour the mixture into the prepared pan and spread into an even layer, pushing to fill the corners. Place an additional square piece of parchment paper directly on the surface of the fudge. Refrigerate at least 2 hours. Use a large knife to cut into 1-inch cubes. Store in an airtight container at room temperature for up to 1 week.

Source: Barely adapted from Annie's Eats, originally from Alton Brown, via The Food Network

Notes

Be careful when measuring the powdered sugar. 16 ounces (or 1 lb) of powdered sugar is equal to 3 3/4 to 4 cups. Do not think in terms of liquid measurement where 16 ounces equals only 2 cups.

Sour Cream and Bacon Crockpot Chicken

Sour Cream and Bacon Crockpot Chicken

Recipe type: dinner

Prep time:  15 mins

Cook time:  8 hours

Total time:  8 hours 15 mins

Serves: 8

 

Ingredients

• 8 bacon slices
• 8 boneless, skinless chicken breasts
• 2 (10 oz) cans roasted garlic cream of mushroom soup
• 1 cup sour cream
• ½ cup flour (all purpose or gluten free blend)
• Salt and pepper to taste

Instructions

1. Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to ¼ cup. Or don’t cook the bacon and proceed with the recipe.
2. Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
3. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
4. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
5. Pour sauce over chicken.
6. If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.

Notes

Serve over rice, couscous, or wide egg noodles. **Gluten Free** Check labels. You can buy gluten free Cream of mushroom soup although many brands are not.   

My tips: Cook bacon before and use the grease in the crockpot. Add the bacon right before you eat. Do not use any water at all.