Merry Mallow Fudgies Food

MERRY MALLOW FUDGIES

Steps:

• Preheat oven to 350°F.
• In large bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In large mixer bowl, beat butter, the 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy.
• Beat in eggs one at a time; add vanilla.
• Add flour mixture; beat at low speed until combined. Cover and chill at least 1 hour.
• Shape one level tablespoon of dough around each marshmallow; seal edges. Roll in granulated sugar.
• Place 2 inches apart on parchment-lined baking sheets. Bake until cookies crack, about 6 to 8 minutes.
• Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.
• Store in airtight container.

MERRY MELLOW FUDGIES

Steps:

• Preheat oven to 400 degrees.
• Spray pans lightly or use parchment paper.
• Combine all dry ingredients.
• In separate bowl beat eggs, sugars, vanilla and eggs until smooth.
• Gradually add dry ingredients until dough is completely blended. Refrigerate dough for approximately 1 hour or until dough is completely chilled and stiff.
• Remove marshmellows from freezer. Take dough out of frig. Roll a healthy tablespoon of dough into a ball. Press your thumb into the middle of the ball, making a hollow for the marshmellow to wait. Move dough over and around marshmellow, enclosing the frozen marshmellow. Roll each ball in a bowl of sugar to coat entire ball. Place on pans and bake for 8- 10 minutes. Let sit on pan until cooled or cookie falls apart if moved too soon.

CHICKEN POT PIE WITHOUT THE CRUST

Steps:

• Place chicken in large pot.
• Steam red potato cubes in small amount of water in microwave for 4 to 5 minutes and place in the pot with chicken.
• Steam celery, leek, and red bell pepper in small amount of water in microwave for 2 minutes and place in pot.
• Cook mixed vegetables in microwave according to package directions and add to pot. I use PictSweet All Natural Steamables and place the unopened bag in the microwave for 6 or 7 minutes, then I cut open the bag and add vegetables to the pot.
• Cut cheddar cheese into small pieces and place in pot with other ingredients.
• Place cream of chicken soup, half and half, curry powder, and parmesan cheese in small mixing bowl and stir until well blended.
• Pour sauce into pot with other ingredients and stir gently to combine and until cheese has melted.
• Place pot on burner with low heat for approximately 30 minutes, until heated thoroughly. Be careful not to heat too quickly as mixture will stick and burn. Stir gently every ten minutes or so to keep ingredients from sticking.

MARSHMALLOW FUDGE COOKIES

Steps:

• Combine diced marshmallows, graham cracker crumbs, and nuts in a medium bowl and mix well.
• Combine sugar, whole milk, unsweetened chocolate, and salt in a medium pot on the stove and boil to soft ball stage, watching for sticking and stirring frequently. (This is the tricky part -- you can't leave it- it can either stick or boil over).
• Gradually increase heat, stirring constantly. You are looking for a thick consistency and have to keep moving the heat up and down while stirring to try to reach soft ball stage. (If you don't make candy --- I don't, so I had to research this a bit --- and don't know what that means, here is how to do the soft ball test: have a bowl of cold water ready next to your stove. Drop a small amount of the mixture into the cold water to see if a ball forms. Once one does, you can remove the mixture from heat).
• Cool second mixture and add 1 t vanilla and 2 T butter. Mix well.
• Pour the sugar mixture into the bowl containing the marshmallow mixture, and mix well.
• Pack into a greased 9x13" pan and cool in fridge. Chill until firm.
• Cut into squares and toss in powdered sugar.

PEANUT BUTTER MARSHMALLOW FUDGE CANDY

Steps:

• Melt chocolate and peanut butter together in saucepan over low heat, stirring constantly until smooth.
• Fold in marshmallows.
• Pour into greased 9 inch square pan.
• Chill until firm.
• Cut into squares.

HENRICO COUNTY FUDGIES

Steps:

• In a medium saucepan, combine butter, sugar, cocoa and milk.
• Stirring constantly, bring to a boil.
• Boil without stiffing for 1 1/2 min.
• Remove from heat; stir in vanilla, oats and peanut butter.
• Stir until peanut butter is melted.
• Drop by tablespoonful onto wax paper.
• Chill until firm.
• Makes 24-36.