Fudge Recipes

 Frosting Fudge

1 tub cake frosting

1 cup peanut butter 

One cup of peanut butter microwave one minute

add 1 tub (any flavor) frosting and microwave one more minute

Mix and add nuts, if desired. Pour into a wax paper line pan and refrigerate.

 

Sugar Cookie Fudge

14 ounces sweetened condensed milk

1.5 cups sugar cookie mix 1 package

2.5 cups white chocolate chips

2 Tablespoons butter

Christmas sprinkles

1. Line an 8x8 square pan with aluminum foil or parchment paper. Butter the top of the foil or paper.

2. Place sweetened condensed milk in a medium sauce pan and heat over medium heat stirring constantly until heated through.

3. Add in white chocolate chips and continue stirring until the chips are completely melted.

4. Remove from the heat and add in butter and sugar cookie mix. Stir until both are well incorporated.

5. Pour the fudge mixture into your prepared pan and add some of the holiday sprinkles to the top of the fudge. Place in the refrigerator for at least 4 hours.

6. Remove from the refrigerator about 30 minutes before cutting. Cut the sugar cookie Christmas fudge into 16 small squares.

White Chocolate Cranberry Pistachio Fudge 

2 ½ cups white chocolate chips

14 ounces sweetened condensed milk

½ cup shelled pistachios chopped

½ cup dried cranberries

Topping

2 tablespoons shelled pistachios chopped

2 tablespoons dried cranberries

Line a square baking dish with foil or parchment paper.

Combine white chocolate chips and sweetened condensed milk in a microwave-safe bowl.

Microwave for 60 seconds, and then remove and stir. Heat for another 30 seconds and then stir. Repeat as needed until chocolate is melted and smooth.

Stir 1/2 cup pistachios and dried cranberries into the white chocolate.

Pour mixture into prepared baking dish and smooth with a rubber spatula.

Sprinkle 2 tablespoons each pistachios and dried cranberries on top of the fudge.

Place in the fridge to cool for 30 minutes to 1 hour.

Cut into 2-inch squares and enjoy!

  

Butter Pecan Fudge 

1 tsp plus 1/2 cup butter cubed

1/2 cup sugar

1/2 cup brown sugar

1/2 cup heavy whipping cream

1/8 tsp salt

1 tsp vanilla extract

2 cups sifted powdered sugar

1 cup coarsely chopped pecans toasted 

Line an 8x8-in. pan with parchment paper; set aside.

In a medium pot, combine butter, sugars, whipping cream and salt. Stir constantly until it becomes a rapid boil. Monitor temp (without stirring) until thermometer reads 234 degrees F.

Remove from heat and add vanilla (without stirring).

Cool mixture to about 110 degrees (may take up to 30 minutes). Beat with spoon until fudge mixture starts to thicken. Slowly stir in powdered sugar until smooth. Add nuts and continue stirring until fudge is thick and loses sheen.

Spread into prepared pan. Pat off excess butter on top if necessary and refrigerate for at least 1 hour. 

Using parchment paper, lift fudge out of pan, and cut fudge into squares. Store between layers of waxed paper in an airtight container.

 

 

Southern Black-Eyed Peas Recipe

 Ingredients

1 pound (453g) black-eyed peas

4-5 thick slices bacon, chopped

5 ounces smoked sausage or turkey, diced (about 1 cup)

1 large onion, diced

1 stalk celery, diced

2-3 teaspoons garlic, minced

1 optional jalapeno, minced (can replace with ¼ teaspoon cayenne)

2 teaspoons fresh thyme, minced

1 bay leaf

1-2 teaspoons Creole seasoning

7-8 cups chicken broth

2 cups (or more) collard greens (or you can use kale)

Salt and pepper to taste

Instructions

Rinse dry black-eyed pea beans, pick through, and discard any foreign objects. Add beans to a large pot and cover with 3-4 inches of cold water. Let sit for 2-3 hours (or overnight).

In a large, heavy sauté pan, saute chopped bacon until brown and crispy (4-5 minutes), then add sausage and saute for 2-3 more minutes. Remove bacon and sausage mixture, and set aside.

Throw in the onions, celery, garlic, jalapenos, thyme, and bay leaf, and saute for 3-5 minutes until the onions are wilted and aromatic. 

Then pour in the chicken broth or water.

Drain the soaked beans, rinse, and place them in the pot. Season with Creole seasoning and salt to taste. Stir and bring to a boil.

Reduce heat to a simmer and cook uncovered for about 20 minutes.

Toss the collard greens, bacon, and sausage into the pot, and continue cooking for another 10 minutes or more, stirring occasionally, until the beans are tender and the broth thickens to your desired texture.

Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick and somewhat creamy but not watery.

Remove the bay leaf.

Taste and adjust seasonings with salt, pepper, and Creole seasoning if needed. Serve over rice and garnish with chopped green onion.

From: https://www.africanbites.com/black-eyed-peas-recipe/

Blackberry Lemonade

 ¾ cup white sugar

4 ½ cups water, divided

1 cup blackberries

2 tablespoons white sugar

1 cup freshly squeezed lemon juice

Heat 3/4 cup sugar and 1/2 cup water in a small saucepan over medium heat. Cook and stir until sugar has dissolved, about 2 minutes. Let cool.

Place blackberries and remaining 2 tablespoons of sugar in a blender. Blend until smooth.

Combine simple syrup, blended blackberries, remaining 4 cups of water, and lemon juice. Place a fine-mesh sieve over a pitcher and pour lemonade into the pitcher; discard solids. Serve over ice.

Grilled Bourbon Chicken marinade

 3 to 4 boneless, skinless chicken breasts, cut into pieces for kabobs

1/2 cup low sodium or gluten-free soy sauce

1/2 cup unsweetened apple sauce

1/2 cup finely chopped yellow onion

2 teaspoons grated ginger

4 garlic cloves, minced

1/4 cup bourbon

1/4 cup BBQ sauce

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

1 1/2 tsp red pepper flakes

Place all ingredients in a gallon Ziploc and marinate 2-12 hours, the longer the better.

Collard Greens

 2 - 1lb bags

1 extra large smoked ham hock make sure it is meaty!

2 tbsp granulated sugar

1 tbsp seasoned salt

2 tsp worcestershire sauce

2 tsp apple cider vinegar

1 tsp crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat.

1/4 tsp garlic powder

1/4 tsp paprika

1/4 cup finely chopped onion

Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally into small pieces. We personally remove the stems but this is a personal decision.

Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.

Next rinse the ham hock very well then add to a large pot along with enough water to fully submerge the ham hock then cover with a lid. Cook over medium high heat for about 45 minutes or until ham hock is near being tender.

Once ham hock is almost tender, add greens and about 4-5 additional cups of water (or chicken stock for more flavor) or enough to just barely cover greens to the pot. This will become your pot likker.

Add along the rest of the ingredients to the pot and cook while covered for at least 2 hours or until completely tender. Most water should have evaporated by this point just having enough to barely cover the greens.

Pina Colada Rum Cake

1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow

1 stick unsalted butter, softened

3 large eggs

8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup)

1/4 C reserved juice of crushed pineapple

1/4 C Malibu Rum (or any light rum)

Preheat oven to 350 degrees. Spray Pam for baking into a bundt pan. Using an electric mixer, combine cake mix, butter, eggs, 1/4 C reserved juice and 1/4 C Rum, beat at low speed to combine. Beat at medium speed for two minutes. Fold in drained crushed pineapple. Pour batter in prepared pan Bake 33-36 minutes or until toothpick inserted comes out clean. While cake is baking, prepare glaze.

GLAZE:

1/2 C cream of coconut (Coco Lopez)

1/2 C Malibu rum

1/4 C confectioner’s sugar

Shake cream of coconut can well before measuring. Add cream of coconut to small saucepan and heat just until bubbles form. Remove from heat and stir in rum. Set aside. When cake is done baking, set on rack. Use a thin bamboo skewer to poke holes in cake. Pour half of glaze over warm cake, letting it soak in.

When cake is cool, turn onto serving plate. Whisk together remaining glaze with confectioner’s sugar until smooth and drizzle over top of cake.

Green Bean Casserole

Green Beans

1 ½ lbs. fresh green beans washed. See notes for frozen or canned.

½ teaspoon baking soda

2 Chicken bouillon cubes

Filling

8 oz. mushrooms plus a pinch of salt for cooking

3 cloves garlic minced

3 tablespoons butter divided

3 tablespoons flour

1 cup chicken broth

1 cup half and half

1 teaspoon Worcestershire sauce

½ teaspoon EACH: onion powder, dried parsley, mustard powder

¼ teaspoon salt

1/8 teaspoon pepper

3 tablespoons Parmesan cheese grated

1 ½ cups cheddar cheese shredded

1 cup crispy fried onions

Instructions

Preheat oven to 375° F.

Begin boiling water in a large soup pot or Dutch oven. Once a boil is reached, add the baking soda and bouillon.

Meanwhile, combine the chicken broth, half and half, Worcestershire sauce, onion powder, parsley, mustard powder, salt, and pepper in a medium measuring cup with a spout. Set aside.

Dice the mushrooms and cut the green beans in half or into thirds.

Boil the Green Beans

Boil the green beans for 5 minutes. Set a timer to avoid overcooking, we don’t want them to be mushy. When they’re done, they’ll have softened but will still hold their shape nicely.

Drain well and rinse with cold water to stop them from cooking further. Spread out on a clean dish towel to dry.

Make the Filling

Use the same pot that you used to boil the green beans and melt 1 tbsp. butter over medium heat. Add the mushrooms, garlic, and a pinch of salt and cook for 4-5 minutes, stirring continuously.

Add the remaining butter along with the flour and cook for 2 more minutes.

Add the chicken broth mixture in small splashes, stirring continuously. (Adding it slowly ensures that the mixture is thick and that the roux doesn’t break.)

Bring it to a boil, then reduce to a simmer. Let it bubble gently for 4 minutes, or until desired consistency is obtained. Stir occasionally as it cooks.

Remove from heat. It will thicken a little more upon standing.

Assemble and Bake

Add the green beans and stir to combine. Stir in the Parmesan cheese along with half of the cheddar cheese and half of the crispy fried onions.

Transfer to a lightly greased baking dish. (I used a 9x13-inch, but any size that holds the casserole is fine!) Top with remaining cheddar cheese and fried onions.

Bake uncovered for 20 minutes, or until the top is brown and bubbly. Serve!

Notes

Cheese: Shred/grate the cheese from a block as it will melt and taste much better than packaged cheese. I use Cracker Barrel Sharp Yellow and  Belgioioso Parmesan. 

Baking Soda: Adding baking soda to the water helps maintain the vibrant color of the green beans!

Using Frozen Green Beans: Let frozen green beans thaw and pat them completely dry. Boil for just 3 minutes instead of 5.

Using Canned Green Beans: Drain the beans and pat them completely dry. No need to boil them first. Note that canned green beans contain sodium as well.

An alternative topping option is 3/4 cup crushed Ritz crackers + 1.5 tbsp. melted butter.

Check out all of my holiday recipes here!

Make Ahead Method:

This can be prepared up to 2 days ahead of time.

Assemble the casserole as outlined but don’t top with fried onions yet. Cover and refrigerate until ready to serve.

To serve, cover and bake for 10 minutes, then add the fried onions and bake uncovered for 15 minutes, or until brown and bubbly.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Leftover casserole does freeze/reheat well (aside from the crunchy topping doesn't stay crispy).

From: https://thecozycook.com/green-bean-casserole/