Cook’s Corner – September 11, 2013
Carolina Cheddar Bacon Dip
16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese
Directions: Mix together and refrigerate 24 hours. Serve with chips and/or veggies.
Pumpkin Pie Fudge
3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup fat-free evaporated milk
1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract
Line a 9-inch square pan with aluminum foil. Spray with nonstick spray or line pan with parchment paper
Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).
Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.
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