Monday, December 22, 2008

Cinnamon Fudge

This is a unique and wonderful recipe! It has a spicy, creamy taste that tastes like fall. One batch makes a lot, so it is perfect for bake sales and christmas baking. Enjoy!

Cinnamon Fudge
4 cups sugar
1 stick (1/2 cup) butter or margarine
1 (12 oz) can evaporated milk
1 bag (10 oz) cinnamon chips
1 (7 oz) jar marshmallow creme

In a 2 qt. saucepan over medium heat, melt butter. When butter is melted, stir in evaporated milk and sugar. Bring to a full rolling boil, stirring constantly, until mixture reaches the medium soft ball stage (238 degrees on candy thermometer) Once this temp is reached, maintain boiling for 5 minutes, stirring constantly. Remove from the heat and stir in cinnamon chips, stir until melted. Add marshmallow creme, stirring until well blended. Pour into a buttered 9x13 pan. Cool at room temperature, cut into squares. Makes about 3 lbs. fudge.

Monday, December 15, 2008

Snowball Punch

I made this punch for a large gathering and it was a hit! The recipe sounds very sweet but the cranberry nectar gives it a slightly tart taste, making it very refreshing. And kids absolutely go crazy for it because of the ice cream on top!

Snowball punch
1 (32 oz) bottle cranberry nectar
1 (12 oz) jar seedless raspberry jam
1 1/2 2-Liter bottles lemon-lime soda
1/2 gallon vanilla ice cream

In a punch bowl, combine cranberry nectar and raspberry jam and whisk together until blended. Pour lemon-lime soda into mixture and stir. Place 1/2 of the ice cream in a bowl, soften in microwave for 1 minute on 30% power. Blend softened ice cream into punch and stir well to melt. Using the remaining ice cream and a small ice cream or cookie scooper, place small scoops of ice cream on top of punch. Stir and serve.

Buffalo Chicken Wing Dip

A new family favorite, this dip tastes just like buffalo chicken wings! Serve with scoops, tortilla chips, and/or celery. Yummy!

3-4 cups cubed/chopped cooked chicken
3 (8 oz) cream cheese, softened
1 1/8 cup frank's red hot sauce
1 1/2 cups chunky blue cheese salad dressing

In a mixing bowl, beat together cream cheese and red hot sauce until well blended. Fold in the blue cheese dressing and cooked chicken. Put all ingredients in a crock pot and cook on low 4 hours or until hot and bubbly. If oil accumulates on the top of the dip while cooking, blot it off with a paper towel. Serve with tortilla chips, corn chips or celery.