Wednesday, October 14, 2009

Chicken and Cream Cheese Dip

Heres the recipe for the dip I brought:

2 cans cream of chicken
1 can diced jalapenos
2 blocks cream cheese
1 large can cooked chicken, with a little of the broth

Warm all ingredients and eat with chips.

I actually halfed this last night and made it with diced chillis instead, 1 can cream of chicken, 1 cream cheese, and a whole can of shredded chicken from Costco, and some of the broth.

LOVED the book, can't wait for next month :)

pumpkin fudge

I got the recipe from this book:
which it appears may not be in print anymore, so I don't feel bad about sharing the recipe. The book has a cute gift presentation for each of the recipes. Lots of other great recipes in the book, too, so if anyone wants to borrow it, let me know. (Or, you can get a used copy on Amazon for .01 to 2.99)
Creamy Pumpkin Fudge
1 1/2 c sugar
2/3 c evaporated milk
1/2 c canned pumpkin
2 T butter
1 1/2 t pumpkin pie spice
1/4 t salt
2 c mini marshmallows
12 oz pkg vanilla baking chips
1/2 c chopped walnuts or pecans, toasted
1 t vanilla
Line an 8" square pan with aluminum foil, grease foil.
Butter sides of a heavy medium saucepan.
Combine sugar, evaporated milk, pumpkin, butter, pumpkin pie spice, and salt in saucepan.
Stirring constantly, bring mixture to a boil over medium heat; boil 12 minutes.
Remove from heat. Add marshmallows, vanilla chips, nuts, and vanilla; stir until marshmallows and chips melt. Pour into prepared pan. Chill until firm. Cut into 1" squares. Store in airtight container in fridge.
my notes on this: The total cooking time here may need adjustment depending on the weather or whatever. Basically you're looking for the mixture to reduce to about 1/2 and thicken/darken.
If you don't have pumpkin pie spice, you can make up your own mixture: 1 t cinnamon, 1/4 t nutmeg, 1/4 t ginger, 1/8 t cloves. OR 1 t cinnamon, 1/2 t cloves, 1/4 t ginger. Both combos are slightly more than the total of 1 1/2 t called for in this recipe, but just put it all in.
For the nuts, I use pecans, the original recipe calls for walnuts. I toast them in the microwave on a stoneware plate. 2 1/2 to 3 minutes for the 1/2 cup called for here. You will know they are toasted by the scent - be careful not to overheat/burn the nuts.
I don't think I store mine in the fridge, just in something airtight. But it doesn't hang around very long anyway.