Pumpkin Pie Fudge

Well...there's always a first for everything and this is the recipe that I tried to make but it went all wrong.  I've never made fudge before and now have a deeper respect for those that do...it was surprisingly challenging and takes a lot of muscle for all that stirring!  My fudge wouldn't set...despite making a 2nd  heating attempt (a no-no!) to try to salvage it.  The first time I heated it the color looked about right but after letting it  try to set I realized it just wasn't going to do that for me...it had the consistency of marshmallow fluff..probably because that was a prime ingredient.  So after reading about  how to save fudge that didn't set correctly, I threw everything back into the pan and tried to reheat it so that it would evaporate off more water and hopefully set properly upon cooling.  It ended up turning a caramel color and well, still didn't set. 

The problem was that I didn't have a candy thermometer and so I tried to use the cold water test to determine when the mixture was at the proper temperature.  Apparently what I thought was a "soft ball" was not quite there yet because my fudge ended up being more like a soft sticky taffy.  Chris says I should just make his Grandma's peanut butter fudge, instead.  I looked at that recipe and it looks more promising to me...no target temperatures needed hehe :).  Perhaps that will be my next fudge making adventure.

It's sad because I have to throw away all those ingredients.  Good thing I had everything on hand except for the condensed milk (which I got for $0.50 after the Kroger megasale) and the marshmallow fluff.  I also got to use my free butter (again from  Kroger megasale).

Anayway, at least we have Annie's pretty pictures to look at what could have been and drool over...and maybe one day I'll get the courage to try to make this again.  If you have better luck, let me know your tricks of the trade!  Even though it didn't set properly, it was still very tasty :).

PS:  Sorry MK but no fudge for work this time.  No worries, I'll bring some other treats sometime!

Pumpkin Pie Fudge

 Photo Credit: Annie's Eats





Ingredients:

• 3 cups sugar
• ¾ cup unsalted butter, melted
• 2/3 cup evaporated milk
• 1 cup canned pumpkin puree
• 2 tbsp. corn syrup
• 2 ½ tsp. pumpkin pie spice
• 9 oz. white chocolate, chopped
• 7 oz. jar marshmallow crème
• 1 cup walnuts, chopped and toasted (optional)
• 1 tsp. vanilla extract

Directions:

1. Stir together first six ingredients in a 3 ½ – quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).
2. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Source: Annie's Eats

Mexican Casserole

Oh my goodness this is absolutely heavenly (and probably artery clogging...but so worth it)! On the other hand, I can't say Chris enjoyed it as much as I did. He literally walked into the house and asked me "Is that sour cream I smell??". Sadly, I had to admit that yes, there was sour cream in the recipe and it was only after I had spread it across the entire casserole that I thought about his disdain for anything white and creamy. Normally I'd make his half "special"...no sour cream, no cream cheese, no mustard, no eggs that look like eggs, etc....so picky! :P  He ate some anyway, trying to avoid the sour cream that was slathered all over, trooper that he is.

Anyway, if you enjoy Mexican food and rich foods, you will LOVE this casserole.  It's a nice change from the typical taco salad (which we ALL know is our feeling lazy meal!).  I made it with low-fat sour cream and cheese...which made me feel marginally better about the fat and calories lol. Oh heck with it, everyone knows healthy stuff doesn't taste nearly as good hehe!

PS: If you have leftovers, nuking works fine.  Just crush some fresh tortilla chips on top after you re-heat and it tastes good as new!  It was also delcious over spaghetti noodles...like Mexican Skyline!

Mexican Casserole
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Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min

Ingredients

• 1 pound lean ground beef
• 1/2 packet low-sodium taco seasoning
• 2 cups salsa
• 1 (16 ounce) can chili beans, drained
• 3 cups tortilla chips, crushed
• 2 cups sour cream (I used about 1 cup of Kroger Tex Mex Sour Cream Dip)
• 1 (2 ounce) can sliced black olives, drained (optional)
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper 
• 1/2 cup chopped fresh tomato
• 2 cups shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Drain grease and return meat to pan.  Stir in taco seasoning and salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed.
3. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, then pour chili beans on top.  Sprinkle olives, onion, green pepper, and tomato over the beans. Top with Cheddar cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

Source: Modified from All Recipes

Buttermilk Cornbread

I made this recipe to go with the Turkey Bean Pumpkin Chili that I made earlier in the week.  We had the chili and the cornbread for Halloween dinner.  I was short on sugar and too lazy to go to the store (even though it's literally like 1/4 mile away) so I just used 1/2 cup instead of 2/3.  Having made it with the full amount of sugar before, I do prefer the full amount :).  In retrospect, I probably should have added some honey or something to make up for the sweetness.  Maybe i'll make a honeybutter to spread on the top...

Buttermilk Cornbread
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Prep Time:15 MinCook Time:40 Min
Ready In: 55 Min

 Ingredients

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk (or substitute just under 1 cup milk with 1 Tablespoon white vinegar or lemon juice) 
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan or a 12 muffin tin. 
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes (8" square pan) or about 20 minutes (muffin tin), or until a toothpick inserted in the center comes out clean.

Source: All Recipes