Recipes: Friday Fantastic Fudge

Five Fantastic Fudge Recipes Courtesy of Midnight Mooner Sara B. Candy Store Fudge 1/2 lb. butter, softened 18 oz. chocolate chips 8 oz. mini-marshmallows 3 tsp. vanilla 2 c. chopped nuts 4 1/2 c. sugar 1 can evaporated milk Place the following ingredients in a large bowl: butter, chocolate chips, marshmallows, vanilla, and nuts and set aside. Slowly bring to a boil, stirring constantly the sugar and evaporated milk and stir for exactly 6 minutes. (Start timing at the rolling boil stage). Mixture scorches easily. Pour this mixture over the ingredients in the bowl and mix with electric mixer until well blended, pour into buttered 9x13-inch pan. Refrigerate for 12 hours. Peanut Butter Fudge 2 lbs. powdered sugar 1 can evaporated milk 1/2 c. melted butter or margarine 7 oz. marshmallow creme 18 oz. jar of peanut butter Into large, heavy pan place sugar, butter or margarine and evaporated milk, cook over medium heat, stirring constantly until ingredients melt. Continue cooking to soft ball stage, 235 degrees on candy thermometer. Remove, quickly stirring in marshmallow creme, peanut butter. Pour into 2 (8x8x2) greased pans. Cut into squares when cool. Butterscotch Fudge 12 oz. bag butterscotch chips 1 can sweetened condensed milk 1 1/2 c. miniature marshmallows 2/3 c. peanut butter 1 tsp. vanilla 1 c. chopped peanuts dash of salt Mix butterscotch chips, milk and marshmallows in saucepan; melt on stove. Remove from heat, stir in peanut butter, vanilla and salt. Stir in peanuts. Pour into 9" square pan. When completely cooled, cut into small squares. Store fudge in refrigerator. Almond Cherry Fudge 2 cups semi-sweet chocolate chips 1 can sweetened condensed milk 1/2 c. chopped almonds 1/2 c. chopped red candied cherries 1 tsp. almond extract In microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 2 minutes or until chips are melted. Stir until smooth. Stir in the almonds, cherries, and almond extract. Spread mixture into an 8x8 pan lined with foil that has been greased. Cover and chill for 2 hours or until set. Using the foil, lift fudge out of pan. Discard foil and cut fudge into 1-inch squares. Store in refrigerator. Peppermint Fudge 2/3 c. evaporated milk 1 2/3 c. sugar 2 tbsp. butter 1/2 tsp. salt 2 c. mini-marshmallows 1 1/2 c. chocolate chips 1/2 tsp. peppermint extract 1/2 c. chopped walnuts Mix milk, sugar, butter, and salt in a sauce pan. Bring to a full boil, then boil for five minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate chips, peppermint extract, and walnuts. Stir vigorously until marshmallows are melted and thoroughly blended. Pour into 8-inch square pan. Chill.

Recipes: Thursday Talkin' Southern Fried Turkey

Yield: 12 Ethnicity: New Southern American Meal Type: Main Course, Entrée Preparation Method: Deep Fry Product Type: Whole Ingredients 10 to 12 Pound WHOLE TURKEY, non self-basting Marinade: 2/3 Cup prepared vinaigrette dressing 1/3 Cup dry sherry 2 Teaspoons lemon pepper seasoning 1 Teaspoon garlic powder 1 Teaspoon onion powder 1 Teaspoon cayenne pepper As needed peanut oil for frying (See note below) Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail (as they may get caught in the fryer basket). In a medium bowl, mix vinaigrette, dry sherry and seasonings together. Strain the marinade. Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs. Place the bird in a large food-safe plastic bag, refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time. Drain the marinade from the turkey and discard marinade. Place the turkey in the fryer basket or on a rack, neck down. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.) Add oil to a 7 to 10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes). When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.) Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated to maintain 350 degrees F. When cooked to 165-170 degrees F in the breast or 170-175 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.) Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving. NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water. Recipe Source: Recipe courtesy The National Turkey Federation

Recipes: Wednesday Cheesecake

Usually on Wednesdays we post a little cheesecake with our hawt hump day hunks, but since this week is all about recipes, we hope you won't mind a delicious substitution. ;-) Pumpkin Cheesecake Courtesy of Midnight Mooner Jan K. Ingredients: 3/4 cup finely chopped walnuts 3/4 cup graham cracker crumbs 1/4 cup sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1/4 cup butter, melted Filling: 2 (8 ounce) packages cream cheese, softened 3/4 cup sugar 2 eggs, lightly beaten 1 cup canned pumpkin 1/2 teaspoon ground cinnamon, divided 2 tablespoons chopped walnuts In a small bowl, combine the walnuts, cracker crumbs, sugar and spices; stir in butter. Press onto the bottom of an ungreased 10-in. tart pan with a removable bottom. For filling, in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with walnuts and remaining cinnamon. Place pan on a baking sheet. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator.

Sense and Sensibility and Sea Monsters Winner

The winner of Sense and Sensibility and Sea Monsters contest is.... Cory! Congratulations, Cory! To claim your prize, please email Cora directly at corazane @ aol.com without the spaces. Please include your snail mail (postal) address as this is a print copy. Thanks to everyone who entered! Be sure to check back at the Midnight Moon Cafe for more chances to win! :D

Recipes: Tuesday Grace's Brownies

Irish Cream Brownies Courtesy of author Grace Draven 4 oz. semisweet baking chocolate, coarsely chopped 1/2 c. butter 1/2 c. sugar 2 eggs 1/4 c. Irish Cream 1 c. all purpose flour 1/2 tsp. baking powder 1/4 tsp. salt Preheat oven to 350F. Grease 8 inch square baking pan. Melt chocolate and butter in medium heavy saucepan over low heat, stirring constantly. Remove from heat. Stir in sugar. Beat in eggs, one at a time, with wire whisk. Whisk in Irish Cream. Combine flour, baking powder and salt in small bowl; stir into chocolate mixture until just blended. Spread batter evenly in prepared pan. Bake 22 to 25 minutes or until center is set. Remove pan to wire rack; cool completely. Irish Cream Frosting (recipe follows) Prepare Irish Cream Frosting; spread over cooled brownies. Chill at least 1 hour or until frosting is set. Cut into 2-inch squares. Yield: 16 brownies Irish Cream Frosting: 1/4 c. (2 oz.) cream cheese, softened 2 tbsp. butter or margarine, softened 2 tbsp. Irish Cream 1-1/2 c. powdered sugar Beat cream cheese and butter in small bowl with electric mixer at medium speed until smooth. Beat in Irish Cream. Gradually beat in powdered sugar until smooth

Recipes: Monday Make Ziti

Three Cheese Baked Ziti Courtesy of Midnight Mooner Cherie J. 2 Tbsp olive oil 1/2 cup chopped onion 1 clove garlic, crushed 1/2 1b. ground beef 1 can 2lb. 3oz tomatoes, undrained 1 6oz. can tomato paste 2 tsp dried oregano 1 tsp. dried basil 1 1/2 tsp. salt 1/4 tsp. pepper 1 Tbsp brown sugar 16 oz. pkg Ziti pasta Parmesan cheese to taste 3 cups shredded mozzarella 1 cup shredded mild cheddar cheese Saute onion, garlic, and ground beef stirring occasionally until meat is no longer red. Add tomatoes, tomato paste, oregano, basil, salt, pepper and sugar; bringing to a boil, stirring with spoon. Reduce heat, simmer, covered and stirring occasionally for 45 minutes. Preheat oven at 350 degrees. Cook the zitis according to package directions and then drain. Put zitis back in pot and mix with half the sauce. Sprinkle with Parmesan cheese and also add half of the mozzarella and cheddar cheeses. Mix it all together. Then pour this mixture into a 13 x 9 x 2 pan. Put remaining sauce over the mixture in the pan. Sprinkle with more Parmesan cheese. Then top with cheddar cheese and finally top with mozzarella. Bake for 30 minutes. And for desert, Cherie offers up this yummy treat! Candy Brownie Bites 1 stick margarine or butter 4 oz. unsweetened baking chocolate 1 1/3 cups sugar 3 large eggs 1 1/2 tsp vanilla 3/4 cup all-purpose flour 1 bag of mini candy bars such as Snickers or Milky Way 1/4 cup mini M&M's ( I use holiday colored M&M's when I make them to give away for Christmas) Heat oven to 350 degrees. Grease mini muffin pans. Melt butter and chocolate in a medium saucepan over low heat or in a large bowl in the microwave. Stir to blend well. Whisk in sugar, eggs, and vanilla until combined. Stir in flour just until blended. Spoon 1 Tbsp of batter into each muffin cup. Press in a candy bar into each cup of batter. Sprinkle with 4 or 5 mini M&M's. Bake 16 to 18 minutes until risen and tops look dry and shiny. The caramel from the candy bars may overflow a little. Makes about 40. Ooh Cherie, we're coming to your house for dinner! Yum! Thank you for sharing these delicious recipes with us. We have a lovely beaded book thong and a few extra goodies for you on the way.

Sense and Sensibility and Sea Monsters - oh my!

The Midnight Moon Cafe is proud to feature Sense and Sensibility and Sea Monsters, by Jane Austen and Ben H. Winters! From the publisher of Pride and Prejudice and Zombies comes a new tale of romance, heartbreak and tentacled mayhem! About the book: Sense and Sensibility and Sea Monsters expands the original text of the beloved Jane Austen novel with all-new scenes of giant lobsters, rampaging octopi, two-headed sea serpents, and other biological monstrosities. As our story opens, the Dashwood sisters are evicted from their childhood home and sent to live on a mysterious island full of savage creatures and dark secrets. While sensible Elinor falls in love with Edward Ferrars, her romantic sister Marianne is courted by both the handsome Willoughby and the hideous man-monster Colonel Brandon. Can the Dashwood sisters triumph over meddlesome matriarchs and unscrupulous rogues to find true love? Or will they fall prey to the tentacles that are forever snapping at their heels? This portrait of Regency England blends Jane Austen's biting social commentary with ultraviolent depictions of sea monsters biting. It's survival of the fittest - and only the swiftest swimmers will find true love! Sense and Sensibility and Sea Monsters by Jane Austen and Ben H. Winters (Quirk Books; September 2009 :: 978-1-59474-442-6) For more information about the book, please visit www.BenHWinters.com and www.irreference.com/Sense-and-Sensibility-and-Sea-Monsters Become a fan on Facebook: www.facebook.com/SeaMonsters ::Win This Book:: Co-author Ben H. Winters has generously donated a paperback copy of Sense and Sensibility and Sea Monsters to the Midnight Moon Cafe for giveaway. All you have to do to enter for a chance to win is to drop a comment on this post between now and noon CST, Tuesday, November 17, 2009. One winner will be drawn at random and announced Tuesday at 9pm CST. IMPORTANT NOTE: It is the responsibility of the winner to contact us with their shipping information after the winning announcement has been made. We have a 30 day window to claim prizes. If a prize isn't claimed within 30 days, it is once again offered up as a prize on the Midnight Moon Cafe blog. So be sure to check back on Tuesday to see if you've won!

Join Us For Recipe Mania Week!

Monday, November 16-20, 2009 - is Recipe Week! Thanksgiving is a time to give thanks for all we have, and to be thankful we are still around to enjoy it. But you and I both know that the best part of Thanksgiving are the eats! Oh yes, indeedy! So this November, we're having a fun event and calling all our readers who enjoy baking and cooking to send us your own favorite family recipes for the holidays! Please submit no more than three recipes for us to choose from and if your recipe is chosen, you'll win a nifty handcrafted, beaded book thong! Deadline to submit recipes is noon, Saturday, November 14. If you have a picture of the finished dish, that's great...but not required to enter. :-) Any photos supplied must be your own, not something pulled from the internet, and must be of the recipes you are submitting. All recipes must be sent to: midnightmooncafe @ gmail. com (no spaces). Only one book thong awarded per person if chosen. By submitting a recipe, you are giving the MMC the right to publish your recipe on our blog. Void where prohibted by law. Must be 18+ to enter. Ooh I can't wait to see what ya'll have cookin'!