Friday, December 23, 2016

The iOriginal HERSHEY'S

 I have great memorys of this fudge from my childhood.My mom would add marshmallows to it when it was read to be stirred and pored into the pan to cool She would also roll marshmallows in it to coat them with chocolate.  Yum. I did not have them to make this. I used the following recipe. This use to be on the can. I will put a video on this page too.

It ha been along time since  made fudge. I no longer have a gas stove. So.  am trying it in the Ninja cooker. It turned out ok. But, it really needs a heavy bottom pan .

The original HERSHEY'S fudge recipe

    3 cups sugar
    2/3 cup HERSHEY'S Cocoa
    1/8 teaspoon salt


    1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
    2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
    3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes). Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 64 pieces or 1-3/4 pounds.
    NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

Let me know if you have tried this. Or do try it. It is good!

Have a wonderful day and remember to laugh and play.

Wednesday, November 23, 2016

Green Bean Casserole Cups

 I saw this on Facebook and will be making it for Thanksgiving dinner. I am placing it her to remember and share it. You can search the web and find it on other pages also. They specify Ritz crackers. But, I am using just a snack cracker available in my area. HiHo cracker were my favorite when I lived in St. Louis. I do not find them here. So, one must make due with what you can get.
May you all who read the enjoy it.
I will post photos when I make it. 

Green Bean Casserole Cups
Servings: 6 Muffins
  • One sleeve snack crackers
  • 2½ cup condensed mushroom soup
  • 1 cup french fried onions
  • 2 cups chopped green beans
  • ¾ cup cheddar cheese
  • ½ cup milk
  • Salt, to taste
  • Pepper, to taste
  1. Preheat oven to 350˚F/180˚C.
  2. Place snack crackers and ½ cup french fried onions in food processor. Reserve 3 crackers and the other ½ cup of french fried onions. Pulse the mixture to form a fine crumb.
  3. Add ½ cup of mushroom soup, pulse until combined. The texture should be pliable. If too dry add more soup, if too wet add more crackers.
  4. Take a spoonful of the mixture and mold it into a muffin tin.
  5. In a bowl, combine green beans, cheese, remaining soup, and french fried onions. Add salt and pepper to taste.
  6. Scoop the mixture into the cracker cups.
  7. Crush the reserved snack and top each muffin.
  8. Bake for 20 minutes or until golden brown.
  9. Enjoy!

Have a wonderful day and remember to laugh and play.