Gma Shirley's 5lb Fudge

Every year I think I'm going to post this and then I go to this sight and realize I didn't do it when I try to find it.  So here we go...
I made this with Mom every year during the holidays.  I basically know it by heart and I have it written down in my chicken scratch.  Mom got this recipe from her Grandma Bessie Striker, who raised her and Aunt Betty and they referred to Grandma Bessie as 'Mom'.  So this is also history thru fudge as well.  Maybe someday the littles will want to make up some candy for the holidays and in memory of Gma Shirley they'll refer to this.

First you will need to butter a nice 9x9 pan and set aside.

Get prepared by gathering timer, a large heavy kettle, wood spoon, large spatula, and extra large bowl.

In the extra large bowl pour in:
10oz package of miniature marshmallows
3 cups of semi-sweet chocolate chips

Place the heavy large kettle on medium high heat, add to it:
1 cup of butter
4 and 1/2 cups of white sugar
1 can of evaporated milk

Stir constantly with the wooden spoon to keep from scorching, eventually this will come to a boil, then set the timer to 6 minutes.  Keep stirring constantly for SIX minutes (or the fudge will not set up).

Once the time is up, remove from heat
Add 1 TBSP of vanilla. (Be careful because this will boil and splatter up at you, that is normal)

Mix in vanilla.  (Or peppermint and espresso!)

Pour hot syrup over the chocolate chips and marshmallows.  FOLD the mixture together with a large spatula.

At this point you can add 2 cups of walnuts or pecans too.

Mom always said over mixing would make it grainy and it wouldn't stay smooth and creamy.  She also said NOT to ever scrape the sides of the kettle, because it was grainy.

I hope someone in the family continues making this!

Loaded Broccoli and Cheese Soup

 

 

Ingredients

• 2 - 14.5 oz. cans chicken broth
• 2-3 large carrots, peeled and diced
• 4 medium potatoes, peeled and cubed into small pieces
• 1 tsp. onion powder
• 2 small heads broccoli (washed and diced small)
• 3 TB butter
• ⅓ cup flour
• 3½ cups milk
• 4 cups shredded cheddar cheese
• 1 tsp. salt
• ½ tsp. garlic pepper
• 6 slices bacon, cooked and chopped

Instructions

1. In a large pot combine chicken broth, carrots potatoes and onion powder.
2. Bring to a boil, cover and simmer for about 10 minutes.
3. Add broccoli, cover and simmer for an additional 10 minutes.
4. While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
5. Add cheese and stir until it is all melted. Add salt and garlic pepper.
6. Pour cheese sauce into the large pot and stir until well combined.
7. Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces.
8. Serve warm.

Recipe by Lil' Luna at http://lilluna.com/loaded-broccoli-cheese-and-potato-soup/

Magnolia Lemon Pie

Pie Filling Ingredients:

3 cups Eagle Brand “sweetened condensed” Milk

3 egg yolks

⅔ cup lemon juice

1 dash salt

Crust Ingredients:

1 ½ cups crushed graham crackers

6 tbs butter

⅓ cup sugar 

Whipped Cream Ingredients:

1 small carton of heavy whipping cream

2 tbsp sugar

1 tsp vanilla extract

For Crust:

1. Combine crushed graham cracker, softened butter, and sugar. Mix well and press into greased (I use Baker’s Joy non-stick spray) pie dish. Bake for 8 minutes at 350.

For Pie Filling:

1. Mix Eagle Brand Milk, egg yolks, lemon juice and salt in a mixer. Mix well- I typically beat with my mixer for 4-5 minutes on medium speed. Pour into pie crust and bake for 10 minutes at 350.
2. Place pie in the refrigerator for at least an hour so it will set.

For Whipped Cream:

1. Mix whipped cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.