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Mamapors
Member
07-29-2004
| Thursday, December 21, 2006 - 4:54 pm
Tera this fudge recipe came to me from my mother years ago. She swears it is the recipe for See's Fudge (but I am not sure about that) and it is delicious. See's Fudge In a large saucepan: 2 cups of sugar 10 large marshmallows, cut in half 1 small can of evaporated milk (5 oz.) Pinch of salt. Bring to a boil over medium heat and boil for 6 minutes stirring constantly. Remove from stove and stir in while still hot: 1 12 oz package of chocolate chips (semi-sweet or milk) 1/4 pound of butter 1 tsp vanilla 1 cup chopped walnuts Stir until melted. Turn into a 9 inch buttered pan. I double the recipe and it fits in a jelly roll pan. I always use milk chocolate chips Enjoy!!!
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Dipo
Member
04-23-2002
| Thursday, December 21, 2006 - 5:01 pm
This one is really easy and everyone who tries it just loves it! Microwave Fudge 3/4 cup butter or margarine 3 cups sugar 2/3 cup evaporated milk 12 ounces semisweet chocolate chips 7 ounce jar marshmallow cream 1 tsp vanilla 1 cup chopped nuts (optional) Lightly grease a 13 inch by 9 inch pan. Microwave margarine in 4 quart bowl on high for 1 minute or until melted. Add sugar and milk and mix well. Microwave on high for 5 minutes or until mixture begins to boil. Stir after 3 minutes. Mix well; scrape bowl. Microwave on high for an additional 5 1/2 minutes, stirring after 3 minutes. Pour in chocolate chips and stir until melted. Add remaining ingredients and mix well. Pour into pan. Cool at room temperature; cut into squares. Makes 3 pounds.
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Chiliwilli
Member
09-04-2006
| Thursday, December 21, 2006 - 5:31 pm
Tera, this is my secret family recipe that I don't give to anyone so you can't share it. 4 1/2 cups sugar 2 tsp butter 13 oz. can evaporated milk pinch salt Bring to boil in a heavy saucepan, stirring constantly. Turn heat to medium and boil for 6 minutes. 12 oz. milk chocolate chips 12 oz. German sweet chocolate 1 pt. marshmallow creme 1 tsp. vanilla 1 cup chopped nuts (optional) Put these ingredients in a large glass or metal bowl. Pour hot mixture over and stir until it loses it's gloss. Pour into a buttered cookie sheet. This is the original recipe. It's very good and makes a lot of fudge. It comes out perfect every time. The only very, very important thing to do is make sure you stir the sugar/milk mixture constantly while bringing it to a boil or it will scorch the milk. Once it comes to a boil you no longer have to keep stirring. I prefer semi-sweet chocolate instead of milk chocolate so I use 24 oz. of semi-sweet chips instead of 12 oz. milk chocolate and 12 oz. of German sweet chocolate. You can use any brand of chips but my fave results come from using Nestles. For some reason the fudge is creamier. You can also use this same recipe for peanut butter fudge using peanut butter chips. I use less chips with peanut butter though as they tend to make drier fudge or cook the sugar mix a little less. For white chocolate fudge use white chocolate chips but you need a lot more chips or cook the sugar mix a minute or so longer as the white chocolate makes a softer fudge. With all the different chips out there the combos are endless and, like I said, I've never had this come out bad unless I scorched the milk. Also, I line my cookie sheet with tin foil and butter that, then I can just lift the whole thing out in one piece for easier cutting. Please don't forget ~ this is a secret recipe. Shhhhh.
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Tera
Member
08-10-2000
| Thursday, December 21, 2006 - 7:09 pm
Wow! What a great response. Thank you all so much. I wont tell anyone, Chili 
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Wargod
Moderator
07-16-2001
| Thursday, December 21, 2006 - 9:04 pm
This isn't really holiday recipes, but kinda. We cooked a turkey tonight and have enough left overs for a couple days at least. I've got a freezer full of turkey lunch meat, so the last thing I wanna do is make sandwiches with it. What's some of ya'll favorite left over turkey recipes?
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Babyruth
Member
07-19-2001
| Thursday, December 21, 2006 - 9:34 pm
Anything that you would use cooked chicken in: enchiladas, stew, ??
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Twinkie
Member
09-24-2002
| Thursday, December 21, 2006 - 9:54 pm
Baby, I'm making my famous/infamous stuffing this weekend and I put cut up cooked chicken in it. Plus ground sausage, a pan of cornbread, bread, onion, celery, chicken broth, and herbs. Cooked in a pan so it gets that nice crust on top. Very yummy. It was my mom's recipe.
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Babyruth
Member
07-19-2001
| Thursday, December 21, 2006 - 9:58 pm
wow! Sounds fantastic, Twinkiepoo!
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Maris
Member
03-28-2002
| Friday, December 22, 2006 - 8:20 am
Twinkie, do you want to post the recipe. Do you cook the sausage? is it breakfast sausage? how much brad, cornbread, etc? I wanted to try a new recipe this year
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Dipo
Member
04-23-2002
| Friday, December 22, 2006 - 10:45 am
I am cooking a ham for Christmas Eve Lunch, and I just realized that I probably need a glaze for it. Anyone have a special glaze they use?
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Texannie
Member
07-16-2001
| Friday, December 22, 2006 - 12:26 pm
Can of coke, spicy mustard and brown sugar!
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Twinkie
Member
09-24-2002
| Friday, December 22, 2006 - 12:28 pm
There's not really a recipe per se, Maris. I just make a pan of cornbread (Jiffy), crumble that up in a pyrex bowl, add half a loaf of bread, chopped up celery and onion to your taste, add chopped up cooked chicken, raw ground sausage, a can of chicken broth or more (depends on how much you are making) and I also put in store bought dry stuffing mix and pop into the oven for at least an hour. It takes a while for the chicken broth to be absorbed by the bread and cornbread and the sausage to cook. Its done when its good and firm and has a brown crust. The seasonings are just some salt, pepper, and basil. For the sausage I use either Jimmy Dean or Bob Evans.
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Wargod
Moderator
07-16-2001
| Friday, December 22, 2006 - 12:36 pm
I'm not a big sausage fan, Twinks, but that sounds good!
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Wargod
Moderator
07-16-2001
| Friday, December 22, 2006 - 12:40 pm
Oh, and the turkey...we eat a ton of chicken because I don't eat a lot of red meat, no pork and no fish. Turkey enchilladas sound good though! LOL, I think I'm hungry, everything sounds good right now!
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Pamy
Member
01-02-2002
| Friday, December 22, 2006 - 1:14 pm
white trash 2 cups capt crunch, rice crispies, mini marshmellows (1 can mix nuts optional) 2lbs vanilla candy coating melt coating stir in rest..drop in clumps on was paper........this stuff is better than rice crispie treats!
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Twinkie
Member
09-24-2002
| Friday, December 22, 2006 - 2:37 pm
What's vanilla candy coating?
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Vacanick
Member
07-12-2004
| Friday, December 22, 2006 - 2:45 pm
Dipo I did a ham for Thanksgiving. Coated it with ham, brown sugar and spicy mustard. Yummy!!
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Twinkie
Member
09-24-2002
| Friday, December 22, 2006 - 3:30 pm
I baste mine with maple syrup, brown sugar, and cloves. I love that clove smell and taste.
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Vacanick
Member
07-12-2004
| Friday, December 22, 2006 - 3:41 pm
That didn't make sense ... I coat my ham with honey, brown sugar and spicy mustard.
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Pamy
Member
01-02-2002
| Friday, December 22, 2006 - 4:34 pm
twinkie, it tastes like white chocolate...you can get it at Target or any baking goods store
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Chiliwilli
Member
09-04-2006
| Friday, December 22, 2006 - 4:42 pm
I use that too, Pamy. I melt it then mix in about a cup or so of raisins and the same amount of chopped nuts and drop spoonfuls on wax paper. People love it and can't believe how easy it is when I tell them how to make it.
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Twinkie
Member
09-24-2002
| Friday, December 22, 2006 - 6:05 pm
Does it come in bark like white chocolate? Is it called vanilla coating? It sounds yummy.
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Chiliwilli
Member
09-04-2006
| Friday, December 22, 2006 - 6:12 pm
The ones I usually find are in 2# ice tray type package so it's divided into chunks. I think it is called bark but I can't remember.
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Cinnamongirl
Member
01-10-2001
| Friday, December 22, 2006 - 6:15 pm
mamapors...I made your fudge recipe today. turned out great!! I sprinkled the top with red & green mini m & m's. looks as good as it tastes 
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Mamapors
Member
07-29-2004
| Friday, December 22, 2006 - 6:29 pm
Oh Cinnamongirl, I am glad it turned out. It is a really great tasting fudge!!! I am sure the M & M's made it look very festive. Enjoy the holidays.
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Twinkie
Member
09-24-2002
| Friday, December 22, 2006 - 8:11 pm
Chilli, that's exactly it! That's what I meant by bark. I'll have to look for it in vanilla.
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Chiliwilli
Member
09-04-2006
| Friday, December 22, 2006 - 10:03 pm
I think it does say almond bark on it. If you're making my stuff then just melt and add equal amounts of raisins and chopped nuts until you're happy, drop it into small mounds on wax paper. I guess you could pour it out and then break it apart when set but I've never done that. Anyway, everyone who eats it thinks I've gone to a lot of trouble cooking candy. LOL
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Pamy
Member
01-02-2002
| Friday, December 22, 2006 - 10:24 pm
yeah it can also be called almond bark
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Twinkie
Member
09-24-2002
| Friday, December 22, 2006 - 10:51 pm
Cool! I'm going to look for it! Thanks, guys!
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Costacat
Member
07-15-2000
| Saturday, December 23, 2006 - 6:14 pm
Here's my world famous fudge recipe. I've been making it since I was 12 years old (no comments on how long ago THAT was) and it's very yummy. Ask ZM... Zachary helped make a batch last night. This is a double batch (almost 2 lbs). Cut the recipe in half for a single recipe. Sue's World Famous Fudge 1-1/3 cup evaporated milk 3-1/3 cup sugar 1 tsp salt 4 cups marshmallows (large size) 3 cups semi sweet chocolate chips 1 cup chopped walnuts (optional) 2 tsp vanilla Pour evaporated milk into a medium-large heavy saucepan. Add sugar and salt. Over medium heat, bring to a ROLLING BOIL stirring often. Once the sugar mixture comes to a full rolling boil, stir constantly and boil for three minutes. Turn heat off and add marshmallows. Stir until about half melted, then add half the chocolate chips. Stir until almost all melted, and add the remaining chocolate chips. Remove saucepan from stove and continue stirring until all marshmallows and chocolate chips are melted and mixture is smooth. Stir in vanilla. Stir in nuts. Pour into two 10"x6" foil pans. (Spray bottoms of pans with a Pam-type spray, then place sheet of waxed paper in bottom of pan.) Cool on countertop for about an hour, then refrigerate until firm. Cut and enjoy!!!! TIP: 10 marshmallows = 1 cup, so you'll need 40 marshmallows. This recipe is, literally, foolproof. It makes a rich dark fudge. I make about 10-12 lbs of it every year, and everyone always wants more. (Last year, when I couldn't make any due to my accident, there were a lot of disappointed folks around the country!) Not many people get this recipe, but since ZM watched me last night, I figured I may as well share it. And for those of you who end up with more fudge than you know what to do with... this works well with MY fudge anyways. Put some into a small custard cup and microwave on high for 15 seconds. Stir and continue microwaving in 10 second intervals until the fudge is melted. Pour over ice cream. YUM!
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Twinkie
Member
09-24-2002
| Sunday, December 24, 2006 - 1:25 pm
My stuffing/dressing is in the oven! YAAAA! Maris, I meant to tell you that you can also add other stuff like oysters or mushrooms to your stuffing. Whatever you like.
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