This one is super easy!! Simply combine all the ingredients into a large crockpot and cook on high for 6-8 hours! If you don’t have venison you can you beef instead! I like eating it with cornbread or crackers.
1 1/2 sticks butter/margarine plus extra for greasing the pan
1 bag semi sweet chocolate chips
1-2 cups chopped pecans (optional)
A large pot
A large/sturdy spoon for mixing
9×13 glass casserole dish
Melt butter in your pot
Add sugar, marshmallow cream, and evaporated milk to the melted butter and cook on medium heat for about 5 minutes or until the sugar is dissolved. Make sure to stir constantly!
Remove from heat and add the semi sweet chocolate and pecans. Mix well.
Pour mixture into your greased casserole dish and let mixture set for about 5-10 minutes.
I store my fudge in the refrigerator after everyone is done eating. If you do this make sure to precut your fudge. Otherwise it is hard to cut once it is chilled all the way.
I like to make this for special occasions and holidays. The only trouble I have had is that sometimes I have a hard time dissolving the sugar before the marshmallow starts to burn in my pot. I address this problem by turning down the heat on the stove a bit. Last resort I will add a tiny amount of additional evaporated milk. However, if your fudge turns out to be slightly grainy it is still fine to eat and tastes good. Candy making takes some practice and this is a great recipe for beginners.
9 ounces white flour plus a little extra for dusting
1 teaspoon baking soda
1 teaspoon salt
~16 ounces or 2 cups buttermilk (I like to use the left over buttermilk from when I make fresh butter)
Wire rack or towel
Preheat oven to 400 degrees Fahrenheit.
Combine first four ingredients together in a large mixing bowl.
Add the buttermilk a little at a time until you get a dough that sticks slightly to your fingers. You may or may not use all of your buttermilk!
Dust a portion of your countertop and dump the dough out on top.
Work the dough very lightly until it is mixed together. Don’t spend much time doing this or it won’t rise properly.
Form the dough into a ball and flatten the top slightly.
Cut the dough into four quarters(like pie shapes)
Dust the dough with a little more flour.
Take the four quarters and place them back together on a parchment lined baking sheet. They should be just barely touching.
Bake for about thirty minutes. You can check the bake by thumping on the bread and listening for a slightly hollow sound.
Cool on a wire rack. A towel works ok too if you don’t have cooling racks.
I am a big fan of Paul Hollywood and this is by far my favorite soda bread recipe. Of course I like to put my own twist to it by using buttermilk from my home made butter. It’s also another fun one to do with the kids!
You can find his original recipe by clicking here!
Smoker (If you do not own a smoker you can make this recipe in an oven or crockpot)
Cook sausage according to instructions on the taco seasoning packet.
Combine American melting cheese, cooked sausage, cream cheese, soup, jalapeños, onion, chili tomatoes, and minced garlic into the recyclable aluminum pan if you are using a smoker or an oven. If you are using a crockpot, put the ingredients directly into the pot.
If you are using a smoker, smoke pan of ingredients at 250 degrees Fahrenheit for 1 hour. Stir ingredients together and let smoke for another 30 minutes and serve.
If you are using an oven, preheat to 225-250 degrees. Wait until ingredients are melted in order to stir together and serve.
If you are using a crockpot, set on high until ingredients are melted. Stir ingredients together and place crockpot setting on low to keep dip warm and serve.