Rolo Turtle Fudge

For some reason, I thought fudge was difficult to make....but I was wrong!  I came across this recipe on Pinterest (are you surprised?!) and had to make it.  It did not disappoint!  If you're looking for an easy and delicious treat to make this Christmas, give this one a try.  It makes a lot (9x13 pan) so perfect for gift-giving.  I found some cute little Christmas tins in the dollar section at Target, and I'll be packaging up some of this delicious fudge to give to Caleb's MDO teachers tomorrow.  :-)

Rolo Turtle Fudge

40 Rolo candies, cut in half

1 1/2 cups Marshmallow Cream 

3 cups milk chocolate chips

1 can (14oz) sweetened condensed milk

1 tsp vanilla extract

2 cups pecans, chopped

In a saucepan over low heat, melt marshmallow cream, milk and chocolate chips. Stir constantly until completely melted and creamy. Stir in vanilla and pecans. Fold in Rolo candy.

Pour into a foil lined 13x9 pan. Refrigerate until cool, cut into squares. Enjoy.

Recipe and picture via Shugary Sweets.

Pumpkin Fudge

This is a perfect recipe for the next two months! I made this last week for a family reunion, and it was loved by all. It sort of reminds me of a praline with pumpkin. And it is also gluten-free, just in case you have a family member or friend that can't eat the cake and cookies! The picture copied really big...but it makes it look even more mouth-watering! I have this on my pinterest board. ~janice

http://www.recipegirl.com/2008/08/28/pumpkin-fudge/

pumpkin fudge

Yield: 3 pounds of fudge

Prep Time: 20 min

Cook Time: 12 min

Fun, fall sweet treat.

Ingredients:

3 cups granulated white sugar
3/4 cup melted salted butter
2/3 cup evaporated milk
½ cup canned pure (unsweetened) pumpkin
2 Tablespoons light corn syrup
1 teaspoon pumpkin pie spice
One 12-ounce package white chocolate morsels (chips)
One (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted (optional)
1 teaspoon vanilla extract

Directions:

1. Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.

2. Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.

3. Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.

4. Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Source: RecipeGirl.com (via Southern Living )

 

Angel Sugar Cookies

These were delicious, definitely melt-in-your-mouth and fall-apart-in-your-hand goodness. I haven't made a lot of sugar cookies and the ones I usually make are the sturdy, thick kind good for loading up with icing and sprinkles to decorate for Christmas. These were completely the opposite. PW says they don't travel well, so plan on eating them at home. We ate a lot at home, but the recipe made plenty to share. So I layered them between wax paper sheets in a casserole dish and toted them to Bible study and school.
Not for lack of popularity but more because I was trying to savor them, we had leftovers a couple days later. Unfortunately, they didn't keep their fall-apart goodness and were a bit stale. They are best served fresh!

Chocolate Sheet Cake

The one thing Daniel, my husband, would tell you he's deprived of is chocolate desserts. He is correct because I'm not a chocolate lover so I never make chocolate related desserts but he has been VERY busy at work and he had some big deadlines Friday so in celebration I decided I would make him PW chocolate sheet cake on Thursday.

He loved it as well as about twenty of his coworkers! Even I the non lover of chocolate liked it...I think it's because it used coco powder and not actually chocolate, as in Hershey's milk chocolate. And maybe the 4 sticks of butter helped!!:)

I just used my largest cookie sheet and that worked perfectly. As she stated in her recipe as soon as it came out of the oven I poured the icing over it and it was perfect.

I definitely recommend making this dessert just be sure to have company over to help devour it or send it to work like I did.

Peach Crisp with Maple Cream Sauce

Another 10 in our book!!

Daniel and I both really enjoyed this...maybe a little to much as I made it Saturday and we ate the last two servings today! I'm not usually big on the actual fruit as much as the crisp part but I have to say the peaches in this were great and I ate them as well! I think the lemon adds a lot of flavor. I used two bags of frozen peaches which was the perfect amount for the crisp.

My suggestion would be to cut the sauce in half, it makes a lot and unless you want to drown your crisp in it or drink it from a straw has she suggests:) you'll have a lot left over. I probably have more than half left. But I would definately make it just not as much!

We also ate ours with ice cream too....why not go all the way right!! I loved it with it b/c I love crisps a la mode but Daniel thought it took away from the sauce so he only did ice cream once.

sorry no picture....

Peach Crisp with Maple Cream Sauce

I made this dessert to top off our Easter meal, and while it was good, I preferred PW's blackberry cobbler. Like the cobbler, it's also fairly easy to make, so that's a big plus - and ours tasted good with canned peaches (I'm really lazy sometimes!!). But the best part about this dessert is the maple cream sauce!! YUMMY!

Patsy's Blackberry Cobbler

Loved this recipe as well - super easy and very tasty. It takes just a few minutes to make, and is probably great with any fruit that you may choose to use. Also, the ingredients (with the exception of the self-rising flour - I didn't have any in my pantry, but I do now!) are things you pretty much always have on hand, so it's a great recipe to have in your repertoire if you need a last-minute dessert. We served ours with vanilla ice cream, and everyone enjoyed it!

Peach Crisp with Maple Cream Sauce

YUMMY!  But, not the best I have had- I think Ina's peach and raspberry crisp was yummier. 

I didn't have a pastry blender, so used a fork until my hands got tired, and then just used my hands to crumble it together- worked pretty well. 

I used frozen peaches instead of fresh- about 1 bag, so I did half the crumb recipe and put it in a 8x8 square pan.

The maple cream sauce was delicious!  But, Danny and I both felt that it didn't add much to the peach crisp because the crumble was already sweet.