Texas Fudge Food

TEXAS FUDGE

Texas Fudge image

The guys in our family love this appetizer and always request it when it is football season. It is so easy and takes no time to prepare.

Provided by Kat Rahal

Categories Candy

Time 40m

Yield 24 serving(s)

Number Of Ingredients 6

Ingredients

6 eggs, well beaten
3 (4 ounce) cans green chilies, chopped and drained
1 lb monterey jack cheese, grated
1 lb extra-sharp cheddar cheese, grated
1 tablespoon mustard
2 -3 drops Worcestershire sauce

Steps:

Grease a 9x13" baking pan.
Spread 1/2 of the grated cheeses on the bottom.
Cover with the chiles.
Top with the other half of the cheeses.
Mix eggs with mustard and Worcestershire sauce.
Pour over cheese.
Bake@ 375 for 30 minutes.
Cut into squares to serve.

TEXAS FUDGE RECIPE

Texas Fudge Recipe image

Provided by lisaS

Number Of Ingredients 4

Ingredients

8 oz. shredded Monterrey jack cheese
8 oz. shredded cheddar cheese
1 large can chopped green chiles
3 eggs

Steps:

Mix shredded cheese's together. Press 1/2 of cheese into 9 inch pan. Place green chile's on top of first layer. Place second layer of the cheese over green chiles layer. Beat 3 eggs and pour over cheese. Bake at 350 degrees until bubbly. Cut into squares and serve warm

MULESHOE TEXAS FUDGE

Muleshoe Texas Fudge image

A smooth, creamy fudge so light it will melt in your mouth. This is an easy recipe and does not require much time or a candy thermometer.

Provided by Rachel F

Categories Candy

Time 25m

Yield 40 serving(s)

Number Of Ingredients 8

Ingredients

2 cups granulated sugar
2/3 cup evaporated milk
10 large marshmallows
1/2 cup margarine
1/2 tablespoon cinnamon
6 ounces semi-sweet chocolate chips
1/2 cup plumped raisins (optional)
1/2 cup nuts (optional)

Steps:

Mix sugar, milk, marshmallows, margarine & cinnamon in a saucepan.
Boil for 6 minutes.
Remove from heat and allow to cool so that mixture is only slightly warm.
Beat in by hand chocolate and raisins or nuts (if desired).
If using raisins, make certain that they have been drained and dried since moisture will cause the fudge to become grainy.
Wipe the side of saucepan with a damp cloth.
Pour fudge into a greased 8x8 pan.
Put in fridge to cool at least 30 minutes before serving.
Enjoy!

Nutrition Facts : Calories 90.8, Fat 3.9, SaturatedFat 1.3, Cholesterol 1.2, Sodium 32.9, Carbohydrate 14.6, Fiber 0.3, Sugar 13.3, Protein 0.5

TEXAS BREAKFAST CASSEROLE

Texas Breakfast Casserole image

This breakfast casserole is good for any Sunday morning. Prepare it the night before and just throw it in the oven the next morning. It also has endless possibilities. You could add onions, crumbled cooked bacon, ham, and green and red peppers to this dish to make it even more tastier. I hope you enjoy. I found this recipe on Recipesource.com.

Provided by gertc96

Categories Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 (12 ounce) can crescent rolls
1 lb sausage, cooked and drained
1 lb fresh mushrooms, sliced
3/4 lb monterey jack cheese, grated
6 eggs, beaten
1 (10 1/2 ounce) can cream of onion soup

Steps:

Unroll crescents and line a 13x9-inch Pyrex dish.
Cover with sausage, mushrooms and half the cheese. (This is where I'd add any extra ingredients you decide on).
Mix eggs with soup and pour over casserole.
Sprinkle remaining cheese on top.
Chill overnight. Bake at 350° for 1 hour.

Nutrition Facts : Calories 570.7, Fat 37.3, SaturatedFat 16, Cholesterol 236.2, Sodium 1234.9, Carbohydrate 29.8, Fiber 2.3, Sugar 4.7, Protein 28.6

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