10/08/2009

Haunted Fudge

Presenting a super-spooky Halloween Horror Story
straight from my toddler's dinner plate...

The Haunted Fudge!
"It was a dark and stormy dinner. Mom served one of her delicious 7 course meals that she makes every night (ha!). Mom said that after my veggies were gone I could have dessert. I just couldn't choke down that broccoli...and the platter of luscious fudge on the counter just sat looking at me....calling me....taunting me....I could hear it snickering 'don't you want a bite?!"...(mwahahaha!)"
I recently got a challenge from Carnation Evaporated Milk to try one of their recipes and to make up one of my own. They offered me 2 cans of Evaporated Milk and a gift card to get some ingredients. How could I refuse? I love a good challenge! In the spirit of the current season, we whipped up some Haunted Fudge, a twist on the traditional Carnation Famous Fudge.
Carnation also has a great Holiday Recipe book that is free to download, you can access it here. I love using evaporated milk, especially the fat-free version. In soups and other main dish cooking, it can really add a lot of richness without the fat and calories.

Haunted Fudge
Ingredients:
1 1/2 c. granulated sugar
2/3 c. (5 oz.) Carnation Evaporated Milk
2 Tbsp. butter
1/4 tsp. salt
2 1/2 c. mini marshmallows
1 1/2 c. (9 oz.) semi-sweet chocolate chips
1 tsp. vanilla extract
12 mini Reeses Peanut butter cups
Edible Eyeballs

Directions:
Line an 8 inch square baking pan with aluminum foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in 2 cups marshmallows (save the remaining 1/2 cup), chocolate chips, and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Let cool slightly while you prepare pan.
While mixture is cooling, unwrap Reeses peanut butter cups and cut into fourths.
Sprinkle remaining 1/2 c. marshmallows and chopped Reeses cups into bottom of prepared pan.
Pour chocolate mixture into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil and cut into small squares. Press edible eyeballs into each piece and enjoy seeing your dessert "watching you!". Boo!
From the Very Best Baking recipe library, we picked Turkey & Cranberry Encore Salad. The dressing is fabulous and definitely a keeper for my entertaining repertoire! I think this will be a new "after-Thanksgiving" tradition at our house!
Turkey & Cranberry Encore Salad from Very Best Baking
Ingredients:
DRESSING
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup jellied or whole-berry cranberry sauce
1/4 cup Italian salad dressing

SALAD
1 bag (10 oz.) mixed salad greens of your choice (about 10 cups)
2 cups (about 10 oz.) cooked turkey, cut into 1/2-inch pieces
1/2 cup (2 oz.) crumbled blue cheese
1/3 cup dried sweetened cranberries
1/2 cup chopped toasted walnuts (optional)
Directions:

FOR DRESSING:
PLACE evaporated milk, cranberry sauce and Italian dressing in small jar or container; cover tightly with lid. Shake for 1 to 2 minutes. Makes about 1 1/2 cups. (Dressing can be made in advance and refrigerated for up to 2 days. Shake well before using.) TIP: For a smoother dressing, prepare in blender.

FOR SALAD:
TOSS greens, turkey, blue cheese and 3/4 cup dressing in large bowl. Sprinkle with cranberries and walnuts. Serve immediately and additional dressing, if desired. Refrigerate any remaining dressing.
Special thanks to Carnation and the One2One Network!