Friday, October 24, 2014

October 24, 2014

Early in the week we tried 2 new slow cooker recipes.  The ingredient lists looked fabulous, and making dessert in the crock pot was very intriguing.  Because it was very chilly on Saturday it seemed the perfect time to try a new beef stew as well an apple pudding cake recipe.  While both were good, they just weren't great.  I have had so many better apple desserts (pie, crumble, crisp, bars) so this didn't earn keeper status.  And the beef stew was fine, but definitely not better than our dutch oven beef stew that I make in the oven.

I thought that was going to be it for new recipes, but we have a church function tonight and I made some s'mores fudge to bring.  Wow!!! This was easy, and delicious, and just perfect for a bake sale or for giving as gifts to friends and teachers at the holidays.  Perhaps you should bookmark or pin the recipe for the upcoming holiday season.

One last thing from this week...we had roasted split chicken breasts one night and then made homemade chicken soup the next day.  It was probably one of my best batches ever, and I think that was in due in large part to my whim of tossing in some homemade poultry seasoning into the stock!  I am definitely going to do that again  the next time I make soup!!

Let's see what next week brings...and Happy Halloween in advance!!!

Happy Cooking!

New Recipe
S'mores fudge

S'mores Fudge

* 14 oz can sweetened condensed milk
* 1/4 cup butter
* 2 cups chocolate chips (360g)
* 3 to 4 whole graham cracker sheets, broken into pieced
* 2 cups mini marshmallows (120g or so)

1. Line a 11 x 7 (or even 9 x13) pan with aluminum foil or wax paper.  Set aside.
2.Melt the chocolate chips, butter and milk in a pan over medium-low heat, stirring constantly.
3.  Off the heat, add in half of the marshmallows.  Let the mixture sit for 2-3 minutes.
4. Add in the remaining marshmallows and graham crackers.  Spread into the prepared pan.
5. Let the fudge set up and cool in the refrigerator for 4 hours and then cut into pieces.  Store in the fridge.

So easy - I can definitely envision making this fudge to give away during the holiday season.  And you can make it thick by putting it in an 8 x 8 pan, or thin if you put it in a 9 x 13 pan.  My 11 x 7 pan seemed to be the perfect size - the fudge wasn't too thick or too thin.  This fudge is scrumptious no matter what size pan you put it in!!!  Enjoy!