••••OLD FASHIONED CHOCOLATE FUDGE••••

(Source: momswhothink.com & photo also)

Ingredients:

1 1/2 cups whole milk
4 oz. unsweetened baking chocolate (squares)
4 cups sugar
3 Tbsp. light corn syrup
1/4 teaspoon salt
3 Tbsp. butter or margarine
1 1/2 teaspoon vanilla

Directions:

1. Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted. Add sugar, corn syrup and salt and cook, stirring constantly, to boiling.

2. Cook, without stirring to 234 degrees F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat at once. Add vanilla and butter or margarine, but do not stir in.

3. Cool mixture in pan to 11 0F, or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.)

4. Spread in a buttered 8x8x2" pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.

••••BUTTERMILK FUDGE••••

(Source: momswhothink.com & photo also)

Ingredients:

2 cups white sugar 
1 cup buttermilk
1 teaspoon baking soda 
1/2 cup butter 
1 Tablespoon corn syrup  
1 teaspoon vanilla extract 
1/2 cup chopped nuts

Directions:

1. Butter sides of a large heavy saucepan.

2. Combine sugar, buttermilk, baking soda, butter and corn syrup in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.

3. Using a pastry brush dipped in hot water, wash down and sugar crystals on side of pan.

4. Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan.

5. Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Continue to cook until syrup reaches softball stage (Approximately 234 to 240 degrees F). Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.

6. Remove from heat, add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.

7. Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy. Stir in nuts.

8. Pour into a buttered 8- inch square pan. Chill for a minimum of 3 hours. Cut into 1-inch squares.

 

••••PEANUT BUTTER FUDGE :)••••

••••ENCORE EDITION••••

(Source: wonkette.com)

••••HAPPY FUDGE DAY :)••••

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••••HAPPY FLAG DAY••••

(photo-memorialpics2015 & google+ photo)

••••SLOW-COOKER PULLED PORK SANDWICHES••••

(Source: kraftpromo.eprize.com & photo also)

Slow-Cooker BBQ Pork Sandwiches

 

Prep Time: 10 min. | Total Time: 8 hours 10 min. | Makes: 8 servings

WHAT YOU NEED

• 1 boneless pork shoulder (2 lb.)
• 3 onions, sliced, separated into rings
• 1/2 cup KRAFT Original Barbecue Sauce
• 8 kaiser rolls, split
• 8 KRAFT Singles

MAKE IT

PLACE meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).

REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir to coat with sauce.

FILL rolls with meat mixture and Singles just before serving.

Serving Suggestion:
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.

To Double:
Serving a crowd? Prepare as directed, doubling all ingredients. Makes 16 servings.

How to Store Leftovers:
Cool any leftovers, then place in Ziploc® VersaGlass™ Container*. Cover with lid and refrigerate up to 2 days or freeze up to 3 months. When ready to serve, reheat, uncovered, in same container in microwave until heated through. (If frozen, thaw in refrigerator before reheating.) Fill rolls with meat mixture and Singles just before serving.

Substitute:
Prepare using KRAFT Hickory Smoke Barbecue Sauce, KRAFT Sweet Honey Barbecue Sauce or BULL'S-EYE Memphis Style Barbecue Sauce.

NUTRITION (PER SERVING)

••••A.1 SWEET FIRE PORTERHOUSE PORK CHOPS••••

(Source: kraftpromo.eprize.com & photo also)

A.1. Sweet Fire Porterhouse Pork Chops

                                                        

Prep Time: 30 min. plus regfrigerating | Makes: 4 servings

WHAT YOU NEED

• 2 Tbsp. oil
• 1-1/2 tsp. chipotle chile pepper powder
• 1/2 tsp. garlic powder
• 4 bone-in pork chops (1-1/2 lb.), 3/4 inch thick
• 1/4 cup A.1. Original Sauce
• 3 Tbsp. brown sugar

MAKE IT

MIX first 3 ingredients until blended; rub onto chops. Place in single layer in shallow pan. Refrigerate 30 min. Meanwhile, combine A.1. and sugar.

HEAT grill to medium-high heat.

GRILL chops 4 to 5 min. on each side or until done (145ºF), brushing with A.1. mixture for the last few minutes. Remove from grill. Let stand 3 min. before serving.

Serving Suggestion:
Serve with hot grilled corn on the cob and baked potatoes.

NUTRITION (PER SERVING)

Nutrition Information Per Serving: 260 calories, 13g total fat, 3g saturated fat, 60mg cholesterol, 370mg sodium, 10g carbohydrate, less than 1g dietary fiber, 8g sugars, 23g protein, 6%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 8%DV iron.