Graveyard Grave (aka fudge balls)

So why not add fudge to the arsenal that I made last Friday night for a Halloween party?

Ingredients:
3 c semisweet chocolate pieces
1 14-oz can sweetened condensed milk
2 tbs butter
1 1/2 tsp vanilla
dash of salt
2 cups mini marshmallows
unsweetened cocoa powder mixed with an equal amount of powdered sugar
powdered sugar

Instructions:

1. Line a 9x9x2 or an 8x8x2 inch baking pan with foil; set aside.
2. In a medium saucepan, heat and stir chocolate pieces, condensed milk, butter, vanilla, and salt over medium heat until melted and smooth.  Remove from heat; stir in marshmallows just until combined.  Spread mixture evenly in the prepared pan.  Using a table knife or thin metal spatula, swirl marshmallows through fudge in pan until marshmallows are mostly melted.  Cover and chill about 2 hours or until firm.
3. Using a small scoop, scoop fudge and shape into rocks (fudge will be sticky).  Roll some in cocoa powder mixture and some in powdered sugar.  Store in an airtight container for up to 3 days.  Makes about 80 pieces (2 1/4 lbs.).

 Recipe from Better Homes and Gardens

Gooey Pumpkin Butterscotch Brownies

Ummm...hello... pumpkin, butterscotch, and brownies.  Sure, I'll give it a try!

 Ingredients:

1 family size brownie mix
1/4 Cup water
1/2 Cup vegetable oil
2 large eggs
1 bag butterscotch chips
1 small box instant butterscotch pudding mix
1 1/2 Cups canned pumpkin
1/2 teaspoon ground cinnamon
1/2 Cup butterscotch ice cream topping

Instructions:

1. Preheat oven to 350 degrees F. Let cool for 1 hour before removing from pan and cutting into squares.
2. In a bowl mix brownie mix, water, oil, eggs, chips, pudding, pumpkin and cinnamon. Mix until well combined.
3. Pour half of mix into a 11×7 inch baking pan that has been lined with foil and sprayed with cooking spray. Pour 1/2 Cup butterscotch ice cream topping over brownie mix. Pour remaining brownie mix over top and bake for 50-60 minutes or until toothpick comes mostly clean from center. 

Makes 12 brownies

Alterations/Recommendations:

• I think I used too much butterscotch sauce in the middle.  The top and bottom layer kinda slid around, they didn't really "fuse".

Recipe from Picky Palate

Body Bits Dip

I know this is officially a day late, but it's still really yummy and needs to be shared.  And really, it's hot cheese dip and it's football season...do the math.

Ingredients:
8 oz bulk pork sausage
1 medium red onion, sliced
2 lb American cheese, cubed
2 10-oz cans chopped tomatoes and green chile peppers, undrained
1 5.3 oz pkg cocktail wieners, halved crosswise
Tortilla chips

Instructions:

1. In a medium saucepan, cook sausage and onion over medium heat until sausage is brown; drain fat.  Transfer sausage mixture to a 3 1/2 to 4 quart crockery cooker (aka crockpot).  Stir in cheese, tomatoes, and wieners.
2. Cover and cook on high-heat setting for 1 to 2 hours or until cheese is melted, stirring after 1 hour.  To serve, keep dip warm on low-heat setting, stirring occasionally.  Serve with tortilla chips.  Makes 18 servings.

Alterations/Recommendations:

• I, always trying to "healthify" recipes, used hot Italian turkey sausage.  I just took the casing off and cooked it up!
• If I had them on hand, I would have used turkey lil' smokies.
• And if I could have found it at the grocery store I went shopping at, I would have used 2% velveta cheese.

Nutritionals per serving:
Calories: 168; Total Fat: 14g (saturated fat: 8g); Cholesterol: 41mg; Sodium: 644mg; Carbohydrate: 2g; Fiber: 0g; Protein: 9g

recipe from Better Homes and Gardens

Caramel Sauce/Fondue

I've made chocolate fondue before, so I figured it was time to venture into the world of caramel fondue.  Which is kinda a little bit scary because there is a fine line between sauce and caramel chewy candies.  But what the heck, I'll try it anyways!

Ingredients:
1 c evaporated milk
2 c white sugar
4 tbs butter
4 tbs corn syrup
Assortment of dippers (apples, bananas, pound cake, marshmallows, pretzels, etc)

Instructions:

1. In a small saucepan, mix the evaporated milk, sugar, butter, and corn syrup.
2. Heat up over medium heat and bring to a boil while stirring.
3. Let the mixture boil and thicken for about 5 minutes.
4. Pour the content into your warm fondue pot.
5. Dip bite size pieces of various dippers using a fondue fork.
6. Enjoy and repeat.  No double dipping!

Alterations/Recommendations:

• For some reason, it took way longer than 5 minutes to thicken.  So I kept it on the burner longer.  I probably should have taking it off when the 5 minutes were up, 'cause guess up, it kept cooking while being kept warm by the fondue warmer!
• It was easily dippable for awhile, now I have caramel candies.  :)

Credits: Caramel Fondue Recipe