Tag: 101

Crock Pot Fudge | 101 Cooking For Two by Gordon Ramsay


Let’s make some great fudge with this super-easy recipe. Have fun making fudge with your child or just by yourself. This crock pot fudge recipe is just what you need for the holidays.
image of a pile of pieces of fudge with nuts on a red plate

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Introduction and My Rating

A slow cooker is perfect for making fudge because it decreases the chance of scorching or burning on low. With the top off, the kids can watch the “action” as the ingredients slowly melt into the fudge they are “helping” you make.

You and the kids can add your choice of nuts like I did. You could top with candies like sprinkles, M&M’s, or Reese’s Pieces.

There are lots of slow cooker fudge recipes out there. There were very few surprises. Some recipes are far from the mainstream, but most use chocolate chips and sweetened condensed milk like my 5 Minute Fudge.

My Rating:

My rating system. Great 5 out of 5
A nice 5. There is better fudge, but this is very nice.

The Chocolate

You can use either semisweet or dark chocolate chips. I suggest a good name brand. Generic/store brands tend to be lower quality chocolate with less cocoa butter.

Butterscotch Chips Option

This recipe gives you an option to use two bags of semisweet or dark chocolate chips or one bag of chocolate and one bag of butterscotch chips. While all the other recipes use just chocolate, I like my fudge with some butterscotch.

But the butterscotch doesn’t melt quite like the chocolate chips. It likes to maintain its shapes even when melted. When doing a stovetop fudge like my 5 Minute Fudge, you are standing there stirring the pot but not so much here.

So the answer is fairly simple, stir well several times and at the end, stir aggressively and mush any remaining chips against the side to make it combine with the chocolate. Not hard, but just be aware of it. Also, I would not even try the generic butterscotch chips.

♨️The Crock Pot

Crock Pot Size

This recipe fits nicely in a 3-quart crock pot but could use a bigger pot. It might melt a little faster. You need to have the chocolate melted well, and if using butterscotch chips, they need to be soft enough to combine. So you need to know your pot and pay attention.

Low Vs. High

Why low for the fudge? Can I just turn it up since I have the top off? No, please don’t do that.

On low, most crock pots get to full temperature over 5-6 hours degrees. On high, some may run up to full temperature in under 2 hours.  Neither low nor high should go above 211°, but some older ones or malfunctioning pots will—they shouldn’t, but some do. That is just too hot for fudge and will ruin the texture.

If you want to hover over the crock pot, stir frequently, and stop when melted, you can use high. But with low, you can dump and come back later. Even if you skip the stirring, it should be fine.

Why is the Lid off?

The first and most obvious thing about this recipe is cooked in an open crock pot with the top off. Yep, no top.

Why? Water is the enemy of fudge, and with the top off, all moisture is vented. Several recipes (usually British if I remember) were very emphatic about this, and I believe they were right.

An added plus is if the kids are “helping” they can look at the cooking and see its progress.

Just leave the top off. Your slow cooker will be slower, but that is fine. I tried just leaving it ajar, and it was not the same. Moisture still accumulated on the lid and dripped back in.

✔️Tips

Pan Size

I used an 8-inch square pan. A 9-inch would also be fine. Or make a wreath like my Easy Fudge.

Storage

Fudge can be stored airtight at room temperature for about a week or a bit more. It can be refrigerated airtight for 2-3 weeks.

Fudge can generally be frozen for up to 3 months but may lose a bit of texture. If you are planning on freezing, use real, not imitation, vanilla.

📖Candy Recipes

Crock Pot White Chocolate Almond Clusters

Easy Fudge

Easy Oreo Fudge

Crock Pot Chocolate Peanut Clusters

Banner for Christmas Candy RecipesThis recipe is part of Christmas Candy Recipes. Check out other easy candy recipes.

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🖼️Instructions

Chocolate chips and fudge ingredients

Start with a smaller crock pot. A 3-quart cooker is fine but a larger pot will work. Give it a heavy spray of PAM. The larger pot may cook a little faster.

adding sweetened condensed milk to the crock pot with chocolate

Combine one 14 oz can sweetened condensed milk, two 12 oz bags of semisweet or dark chocolate chips, and 1 teaspoon vanilla. You can substitute one bag of butterscotch chips for one of the chocolate chip bags but see the discussion above, please.

Cook in the crock pot on low for about 2 hours with the lid OFF. Stir halfway through. And then check occasionally.

Remember TOP OFF and on low.

pan lined with two crossing sheets of parchment paper

Prep an 8 by 8 or 9 by 9 pan with crossing sheets of parchment paper. Also, butter corners well to prevent sticking. I like to just a touch of butter under the parchment paper to hold it in place.

You can just butter the dish if you wish. If you do this, then after cooled, set in warm water for a few minutes to release the fudge.

adding nuts to a small crock pot with melted fudge

When the fudge combines easily, mix in ¾ to 1 cup of chopped walnuts if you wish.

pouring the melted fudge into the prepared pan

Pour into the prepared pan and smooth. You may add other toppings at this time. Refrigerate until firm (at least 2 hours).

fudge cut into small cups on the parchment paper

Remove from pan and cut into serving-size pieces.

cubes of fudge with nuts in a tower

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📖 Recipe

image of a pile of pieces of fudge with nuts on a red plate

Crock Pot Fudge

From Dan Mikesell AKA DrDan

Let’s make some great fudge with this super-easy recipe. Have fun making fudge with your child or just by yourself. This crock pot fudge recipe is just what you need for the holidays.

Prep Time 2 mins

Cook Time 2 hrs

Total Time 2 hrs 2 mins

Servings #/Adjust if desired 36

Ingredients

Recipe Notes

Pro Tips

  1. Use two 12 oz bags of semi-sweet or dark chocolate chips. Use a good brand.
  2. You can substitute a bag of butterscotch chips for one of the chocolate. They are generally harder to melt and mix but I like the taste.
  3. You can use a 3 quart or larger crock pot. If you use a full-size pot, this may melt faster.
  4. DO NOT COOK ON HIGH.
  5. KEEP THE LID OFF.
  6. Stir at about 1 hour into cooking then check occasionally after that. It is done when it all is melted and comes together.
  7. Use an 8 or 9-inch square pan. You can line it with parchment paper or just coat it with butter. If unlined, you may need to set the pan in warm water for a few minutes after the fudge is set up to get it out of the pan.
  8. I like to add walnuts at the end. You can add other things if you want or top with sprinkles, M&M’s, or Reese’s Pieces.
  9. Fudge can be stored airtight at room temperature for about a week or it can be refrigerated airtight for 2-3 weeks.
  10. Fudge can generally be frozen for upto 3 months but may lose a bit of texture. If you are planning on freezing, use real, not imitation, vanilla.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 161 kcalCarbohydrates : 16 gProtein : 2 gFat : 10 gSaturated Fat : 5 gCholesterol : 5 mgSodium : 16 mgPotassium : 159 mgFiber : 2 gSugar : 13 gVitamin A : 39 IUVitamin C : 1 mgCalcium : 45 mgIron : 1 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Appetizer

Cuisine :American

Originally Published November 12, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Molly and Lilly dog running in leaves

Lilly dog chasing Molly dog in leaves

Traditional Sweet Potato Casserole | 101 Cooking For Two by Gordon Ramsay


Easy sweet potato casserole with your choice of a pecan or marshmallow topping will become a family favorite. A classic holiday side that will have them asking for the recipe.
Close up image of a large serving of sweet potato cassierole on a white plate


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Introduction and My Rating

When families come together for a holiday, traditional dishes from all sides of the family help make the event special.

This recipe was brought into our family from our son-in-law’s family for our first Thanksgiving together and has been a staple ever since. It is very similar to The Best Sweet Potato Casserole from the Food Network.

Enjoy this classic Sweet Potato Casserole.

My Rating

My rating system. Great 5 out of 5


A strong five all around. My daughter makes a triple recipe for leftovers.

🍠Sweet Potato vs. Yam

The debate rages on. Are they the same?  Are they totally different? So the answer is yes to all those questions.  True yams are mostly grown outside of the US and are much less commonly sold here.

In the US,  firm varieties of sweet potatoes are frequently called sweat potatoes, while soft varieties will be called yams.  This goes back to African slaves called the soft, sweet potato yams because they resembled the true yams from Africa.

Unless you are specifically searching for yams, you are probably eating sweet potatoes in the US. If you truly want yams, then you perhaps need an international market.

The U.S. Department of Agriculture requires labels with the term yam to be accompanied by the term sweet potato.

👨‍🍳Topping

I have provided a very nice crispy nutty topping that most families will enjoy. But some family traditions need the marshmallow topping.

To create a marshmallow topping, you just give it a nice topping of mini-marshmallows on the top with or without the pecans but not the other topping ingredients. It will take about 1 ½ cups depending on the size of the baking dish.

♨️Baking

Due to the raw eggs, the casserole needs to reach 160°+ internal temperature, and the topping should be nicely brown. A marshmallow topping will brown a bit faster.

If ether topping is browned, but the internal temperature has not reached 160, tent the casserole with foil lightly to prevent further browning and continue to bake until you reach the safe internal temperature of 160°.

This fits nicely in a 2-quart casserole dish. But use what you have, and it will be fine as long as you reach the endpoints.

The oven temperature specified is 350°, and it will take about 30 minutes, but you can vary that some depending on what else you are baking and adjust the time and what the endpoints.

❄️Storage

Can I make it ahead? Yes, but… the “but” is I’m not a big fan of uncooked casseroles with egg setting for more than a day in a refrigerator. Many will suggest 3 days, but I feel one day is enough. I can find no FDA guidance on this.

You can cook the sweet potatoes ahead and refrigerate for up to 3 days.

Leftovers are good for 3-4 days refrigerated.

Either cooked or uncooked should freeze well for up to 3 months.

📖Side Dish Recipes

Green Bean Casserole Without Soup

Easy Broccoli Slaw

Easy Sausage Stuffing

60 Minute Dinner Rolls

Part of Thanksgiving Recipe Roundup

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🖼️Instructions

Note: The recipe is for about eight servings, and you will see pictures for a triple batch. There are only three adults eating today. My daughter was cooking for leftovers.

raw sweet potatoes on trays

Scrub and bake sweet potatoes. Please give them a good scrub and poke with a fork a few times to vent steam. You will need about 3 cups, so 3-4 medium sweet potatoes. Bake at 375° for 1 to 1 ½ hours until very soft.

pealing skin off sweet potato

Allow to cool and then peel. You may refrigerate at this point until needed for up to 3 days.

mixing cooked sweet potatoes in a stand mixer

In a large mixing bowl, beat 3 cups sweet potatoes until smooth. A stand mixer or hand mixer work, but you can do this by hand. A bit more sweet potato is fine if that is what you have.

whisking eggs and other ingredients in white bowl

In a separate bowl, beat together two eggs, ¼ cup sugar, ½ teaspoon salt, ½ stick melted butter, 1 ½ teaspoon vanilla, ½ cup milk. Beat well.

adding egg mixture to sweet potatoes in mixer

Add to sweet potatoes and mix well.

pouring sweet potato into casserole bowl

Place into a well oiled (Pam or butter) oven-safe 2-quart or larger casserole dish.

chopping pecans on whte board with knife

Chop pecans.

mixing topping with wooden spoon in bowl

Mix topping in a medium bowl. 1 ½ cup of brown sugar, ½ cup flour, ⅓ stick melted butter, and ½ cup chopped pecans.

adding the topping to the casserole

Add topping to sweet potatoes. You may cover and refrigerate at this point for the next day or freeze.

cooked sweet potato casserole in white dish

Bake at 350° for about 30 minutes until golden brown and 160° minimum internal temperature.

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📖 Recipe

Close up image of a large serving of sweet potato cassierole on a white plate

Traditional Sweet Potato Casserole

From Dan Mikesell AKA DrDan

Easy sweet potato casserole with your choice of a pecan or marshmallow topping will become a family favorite. A classic holiday side that will have them asking for the recipe.

Prep Time 2 hrs 20 mins

Cook Time 30 mins

Total Time 2 hrs 50 mins

Servings #/Adjust if desired 8 serving

Ingredients

Marshmellow Topping Option

Instructions 

  • Scrub and bake sweet potatoes. Give them a good scrub and poke with a fork a few times to vent steam. You will need about 3 cups so 3-4 medium sweet potatoes. Bake at 375° for 1 to 1 ½ hours until very soft.

  • Allow to cool and then peel. You may refrigerate at this point until needed for up to 3 days.

  • In a large mixing bowl, beat 3 cups sweet potatoes until smooth. A stand mixer or hand mixer work, but you can do this by hand. A bit more sweet potato is fine if that is what you have.

  • In a separate bowl, beat together two eggs, ¼ cup sugar, ½ teaspoon salt, ½ stick melted butter, 1 ½ teaspoon vanilla, ½ cup milk. Beat well.

  • Add to sweet potatoes and mix well.

  • Place into a well oiled (Pam or butter) oven-safe 2-quart or larger casserole dish.

  • Chop pecans.

  • Mix topping in a medium bowl. 1 ½ cup of brown sugar, ½ cup flour, ⅓ stick melted butter, and ½ cup chopped pecans.

  • Add topping to sweet potatoes. You may cover and refrigerate at this point for the next day or freeze.

  • Bake at 350° for about 30 minutes until golden brown and 160° minimum internal temperature.

Marshmallow Topping Option

Recipe Notes

Pro Tips:

  1. Precook the sweet potatoes the day ahead.
  2. The recipe calls for 3 cups of sweet potatoes, but a bit more is fine. That will be 3-4 medium potatoes.
  3. This fits in a 2 quart or larger casserole dish. You can use a deep 9 by 9 baking dish if you want.
  4. Cook to nicely brown with at least 160 internal temperature, which should be about the same amount of time. A marshmallow top may brown a bit faster.
  5. If the top is brown, but the temperature is still too low, tent lightly with foil until done.
  6. Make-ahead options. You can cook the sweet potatoes, and they will be good refrigerated for up to 3 days. You can assemble and refrigerate for a day or freeze for up to 3 months.
  7. After cooking, store refrigerated for up to 3 days or frozen for up to 3 months.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 403 kcalCarbohydrates : 65 gProtein : 4 gFat : 15 gSaturated Fat : 7 gCholesterol : 67 mgSodium : 291 mgPotassium : 296 mgFiber : 2 gSugar : 50 gVitamin A : 7461 IUVitamin C : 1 mgCalcium : 80 mgIron : 1 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Casserole

Cuisine :American

Editor’s Note: Originally Published December 3, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

image of Molly and Lilly Dogs playing in the snow

 

Chocolate Peanut Clusters | 101 Cooking For Two by Gordon Ramsay


Just 5 minutes, 3 ingredients, and a little time in a crock pot or on a stovetop will get you great chocolate peanut clusters for holiday giving, a cookie exchange, or the office holiday party. This will become a family tradition.
close up photo of a pile of Crock Pot Chocolate Peanut Clusters on a red plate

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Introduction and My Rating

It is the holiday season, and we are all rushed. Or at least you are. I’m retired now, YEA.

So I have for you a buffed up version of mone of our favorite recipe. It will take you only 5 minutes preparation time mostly spent breaking up the chocolate and almond bark. 2 hours on low in the crock pot, and a few minutes scooping.  Use your two hours any way you want. I took a nap.

I will use the Food.com version as my stated inspiration reco[e; but there are many similar recipes, but all seem to vary. It is always interesting to read the comments on recipes. The comments on this one will tell the story. Everybody gave it 5 stars.

This is a very forgiving recipe. Change the nuts, add some coconut, switch out the almond bark for something else. It just always works.

My Rating

My rating system. Great 5 out of 5


An easy 5. These are evil good.

The Chocolate

Use a good quality of chocolate chips or chunks. You can use semi-sweet, milk chocolate, or dark chocolate.

I like to add a bar of Baker chocolate. This is higher in cocoa butter and will add more flavor to make up for using the candy melts or almond bark (which help in the hardness.)

The amount of chocolate can vary. By weight, the total amount of chocolate should be about ¾ of the amount of almond bark (or candy melts). You can use as little as half the amount or up to an equal amount.

Candy Melts/Almond Bark

Candy melts and similar things are like almond bark and are basically the same or close enough. You can use the same weight of either.

Almond bark and candy melts are usually vanilla-flavored candy coating made with vegetable fats instead of cocoa butter. They also have some coloring and flavors added. These are added to make the candy harder and a better covering for the nuts.

Almond bark comes in bars and chunks, and it is very chocolate-like in uses texture and tastes but tends to be harder. Almond bark is a bit “old school,” and the more common form now is candy melts.

Almond bark is sometimes hard to find. Smaller markets will usually have during the holiday season. Walmart, I believe, usually has it in stock.

If you use almond bark, be sure to break it up some to help it melt easier.

✔️Tips

Peanuts

I suggest standard skinless dry roasted peanuts. They do need to be dry roasted to eliminate all water, which will affect the chocolate.

Some recipes use part or all unsalted. I like a little salt there, and I usually will use the lightly salted peanuts. I find this made with unsalted nuts lacking some taste. Use full salted if you want.

The size of the recipe and servings

My original recipe was double this size and had no variability. I have republished this at half original size and provided options making it much friendlier for most homes.

The serving size is about one tablespoon, which is about one heaping kitchen teaspoon. Make them a little small says the guy who has eaten hundreds of these.

❄️Storage

These candies are good at room temperature for about 5 days.

♨️Cooking

I prefer a crockpot for this. It can be done on the stovetop, but you will need to be very careful about overheating, or there will be texture issues.

Crock Pot

As written, this needs to be made in a crock pot of 3-quarts or bigger. A double recipe will fit in a 6-quart cooker.

If you use a large crock pot for the smaller recipe, it can heat faster, so in addition to my recommended check at 90 minutes into cooking, please also check at 60 minutes. But it will probably still take the full 2 hours.

The crock pot needs to be on low. This is not a recipe to be cooked on high. On low, most crock pots slowly will get to 200 degrees over 4 or more hours. So a great slow heat to melt chocolate. On high, some crock pots may run 250+ degrees. They shouldn’t, but they do. Also, the run-up to full temperature is much faster on the high setting. This adds a good chance to overheat the chocolate.

Stovetop

You can do this in a large, heavy pot on the stovetop over low heat. You will need to add everything but the nuts. Stand there and frequently stir until the chocolate melts and comes together completely. This will take about 15 minutes to complete.  Stir in the nuts at the end.

The crock version takes only a few minutes. Then you come back when done. I always do the crock pot method.

📖Crock Pot Candy Recipes

Crock Pot White Chocolate Almond Clusters

Crock Pot Fudge

Banner for Christmas Candy Recipes

Blue ribbon divider used for visual effect

🖼️Instructions

Note: All images are for double batch which is what we normally make. All discussion is for a smaller amount which is half the previous published recipe.

peanuts with chocolate for candy

Only a few ingredients.

adding almond bark to the crock pot

Use a 3-quart crock pot or bigger. Add one pound of lightly salted dry roasted peanuts. Add 12 oz. of chocolate chips or chunks  (See the discussion above or in the recipe card about the chocolate amount and types.) Top with 1 pound of vanilla almond bark (broken up) or candy melts.

melted chocolate in crock pot mixing with spoon

Cook on low with the cover on. DO NOT cook on high. Crock pots can vary, so check the chocolate at 90 minutes into cooking. It is done when you can mix everything completely. It will take about 2 hours normally.

spooning melted candy onto parchment paper

Allow to cool for a few minutes to firm up slightly. Then spoon heaping spoonfuls onto parchment paper. Try not to make them too big. It is candy, not cookies.

peanut clustes cooling on parchment

Allow to cool for about 2 hours.

peanut cluster on parchment

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📖 Recipe

close up photo of a pile of Crock Pot Chocolate Peanut Clusters on a red plate

Crock Pot Chocolate Peanut Clusters

From Dan Mikesell AKA DrDan

Just 5 minutes, 3 ingredients, and a little time in a crock pot or on a stovetop will get you great chocolate peanut clusters for holiday giving, a cookie exchange, or the office holiday party. This will become a family tradition.

Prep Time 5 mins

Cook Time 2 hrs

Total Time 2 hrs 5 mins

Servings #/Adjust if desired 48

Ingredients

Instructions 

Stovetop Version

  • Throw the chocolate and the almond bark (or candy melts) into a heavy based pot or pan over low heat.

  • Cook while stirring occasionally until melted and smooth (about 10-15 minutes). Stir in nuts at the end then let it cool for 5 minutes before spooning the candy out.

Recipe Notes

Pro Tips:

  1. For the chocolate, use brand name chips or chunks. I like to add a bar of Baker’s chocolate which will add more cocoa butter to help the almond bark.
  2. The amount of chocolate can vary. By weight, the total amount of chocolate should be about ¾ of the amount of almond bark (candy melts). You can use as little as half the amount or up to an equal amount.
  3. If you use almond bark in a large bar, cut it up to help it melt.
  4. Cook on low with the cover on. Do not cook on high.
  5. For the recipe as written, this fits nicely in a 3-quart crock pot. A double recipe, which I usually make, needs 6-quart or larger.
  6. Crock pots can vary, so check the chocolate at 90 minutes into cooking. It is done when you can mix everything completely which is usually about 2 hours.
  7. If you use a large crock pot for a smaller recipe, it may cook a bit faster. So check the crock pot at 60 and 90 minutes into cooking.
  8. You may use candy “melts” or almond bark. Get the vanilla flavor since the chocolate flavor can taste odd.
  9. The serving size is about one tablespoon which is about one heaping kitchen teaspoon. Make them a little small.
  10. Store in an airtight container on the countertop or in the fridge for up to 5 days. I do not suggest freezing chocolate.

Original Recipe: 2 pounds dry roasted peanuts, 2 pounds vanilla almond bark, 1 pound chocolate chips or chunks, one 4 oz Baker German chocolate bar.

Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 109 kcalCarbohydrates : 9 gProtein : 2 gFat : 7 gSaturated Fat : 3 gSodium : 67 mgPotassium : 62 mgFiber : 1 gSugar : 7 gCalcium : 5 mgIron : 1 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Appetizer

Cuisine :American

Editor’s Note: Originally Published November 25, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Lilly dog walking in a yard with light snow cover

Molly dog walking in a yard with light snow cover

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