Fabulous Fudge

3 cups semi-sweet chocolate chips
1 cup butter( I use salted)
2 cups chopped nuts(I never use nuts)
1 can evaporated milk
1 Tbls. vanilla
1 pkg  miniature marshmellows( I use 16 oz. of marshmellows which is 8 cups)
4 1/2 cups sugar

Blend sugar with evaporated milk and softened butter in a large pot and bring to a rolling boil stirring constantly.  Cook for 6 min at a rolling boil, stirring constantly.  Take off heat and add vanilla, marshmellows and chocolate chips.  Add nuts stirring all together until the marshmellows are all melted in.  Pour into buttered pan and put in fridge for 24 hours to ripen.  That is if you can wait!!  It is easier to cut if it has not hardened for 24 hours.

Brown Sugar Cookies

2 cups brown sugar
1 cup melted shortening
3 eggs
1/4 cup milk
1 tbls. vanilla
1 tbls. soda

Add enough flour to make a stiff dough that you can roll out to  use cookies cutters to cut the cookies out.  Bake 375 for about 15 mins.

Enchilada Sauce

There are two versions of Hailey's enchilada sauce. One is a little bit harder. I'll post both of them and you can decide which one you want to use.

Easy Version:

Ingredients:

• 2 tbsp vegetable or canola oil
• 2 tbsp all purpose or gluten free flour
• 4 tbsp chili powder (not cayenne)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp cumin
• 1/4 tsp oregano
• 2 cups chicken or vegetable stock

Directions:
Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.

Use immediately or refrigerate in an air-tight container for up to two weeks.

If you are wary about heat/spice begin with 2 tbsp power and add more from there once the sauce has reached a simmer if you'd like.

Hard Version:

Ingredients:

• 2/3 cup oil
• 2/3 cup flour
• 14 oz Chile Puree (Beuno Brand, MILD)*
• 4-5 cups water
• 8 oz can Tomato Sauce
• Salt, garlic, and pepper to taste

1. In a pot, brown (roux) flour in oil. Add Chile Puree.

2. Add 4-5 cups of water and tomato sauce.

3. Add salt and garlic and pepper. Season to taste.

4. Bring mixture to a boil. Depending on thickness, add more water. You know it's the perfect consistency when it coats the back of a spoon.

5. After it comes to a boil, turn down the heat and simmer for 20-30 minutes.

6. Keep lid on to prevent skin from forming on top.

* To make your own chili puree combine 2 cups chicken broth and 3 tbsp chili powder. Boil the two ingredients for 15 minutes. 

Refried Beans

1 pound dried pinto beans
1 onion, chopped (omit if you use onion powder)
1/2 tsp red pepper
2 tsp salt
1 tsp garlic powder
1 tsp onion powder (instead of full chopped onion)
2 tsp cumin
1 tsp coriander

Sort through the dried beans, removing any stones or defective beans. Rinse thoroughly. Place in a pot and cover with at least an inch of water. Allow to soak overnight.

The next day, rinse and place beans in a crockpot.* Add the chopped onion and enough eater to cover by about an inch. Cook 8-10 hours on low. Stir in salt and pepper to taste.

Mash the beans until they are the texture you prefer and season to taste with the rest of the seasonings above. I typically use all of them, but if you don't have some of the spices the beans will still be taste fine. The garlic, onion powder and cumin give the best flavor. The red pepper adds spice. The coriander depends on how much you like coriander.

*If you don't want to use the crockpot, or if you don't have 8 hours until serving time, you can cook them on the stovetop. Place beans, onion, and water in a large stockpot. Bring to a boil. Reduce heat to a simmer and cover slightly. Stir frequently, adding water if necessary.