(from Josi Kilpak's book- Rocky Road)
4 1/2 cups sugar
1 (12 oz) can evaporated milk
3 1/2 cups mini marshmallows, divided (2 cups frozen, 1 1 /2 cups at room temperature)
1 stick butter, cut into tablespoon size pieces
3 1/2 cups (21) ounces chocolate, such as choco chips or chopped candy bars (half milk chocolate, half semisweet chocolate makes a great cobo)
1 1/2 teaspoons vanilla
1 cup nuts (any type, but peanuts are traditional)
Put 2 cups of mini marshmallows in freezer. Butter a 9x13 inch pan.
In 4-qt saucepan (or larger- mixture will triple in size once it begins to boil) on medium heat, combine sugar and evaportaed milk. Bring to a boil and boil for 7 minutes (to soft ball stage), stirring constantly. Remove from heat. Allow to cool 3 minutes. Do not stir mixture after removing it from heat or crystallization will occur.
While the sugar-milk mixture cools, mix together 1 1/2 cups mini marshmallows, butter, chocolate, and vanilla in large bowl.
Pour sugar-milk mixture in bowl with chocolate-butter mixture (do not stir before pouring in sugar-milk mixture and do not scrap pan). Mix until smooth. Add nuts and pre-frozen marshmellows. Mix till combined. Pour mixture into prepared pan; smooth top. Allow to cool completely before cutting into 1-inch squares.
*Freezes well when wrapped tightly in plastic wrap. Thaw before eating.
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Time: 15 min. prep + 30-40 min. cooking time Yield: 5 servings Recipe from Big Oven via Pinterest 5 chicken breasts 2 T oil 1 t garlic 1/4 C apple or pineapple juice 1/3 C brown sugar 2 T ketchup 1 T apple cider vinegar 1/2 C water 1/3 C soy sauce pinch red pepper flakes 1 T cornstarch 1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors. 2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it. 3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally. 4. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat. 5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. 6. When your chicken has a nice brown sear on some of the pieces... pour the sauce into the pan. Stir it around to cover all the chicken pieces. 7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. 8. Serve over white or brown rice. Enjoy! |