Pumpkin Fudge

Pumpkin Fudge 

Ingredients:

3 cups white sugar

1 cup milk

3 tablespoons light corn syrup

1/2 cup pumpkin puree

1/4 teaspoon salt

1 teaspoon pumpkin pie spice

1 1/2 teaspoons vanilla extract

1/2 cup butter

1/2 cup chopped walnuts


Directions:

Butter or grease one 8x8 inch pan.In a 3 quart saucepan, mix together sugar, milk, corn syrup,
pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.

When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).

Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Three Cheese Macaroni Stuffed Peppers

Three Cheese Macaroni Stuffed Peppers

Ingredients:

12 oz dry elbow macaroni

1¼ cups Swiss cheese, shredded

1 cup sharp cheddar cheese, shredded

1 cup white cheddar cheese, shredded + ½ cup, divided

1 cup heavy cream (or half & half, or other milk)

1 teaspoon salt, or to taste

½ teaspoon black pepper, or to taste

4 bell peppers

Chopped parsley, to garnish


Directions:

Preheat oven to 400. Cook macaroni noodles according to package instructions, then drain.

Add macaroni, cheeses (except for ½ cup white cheddar), heavy cream (or other milk) and stir over medium heat until cheeses are melted. Stir in salt and pepper.

Chop the tops of the peppers off and scoop out the seeds. Fill pepper with cheesy macaroni. Top with remaining shredded white cheddar cheese. Bake for about 10-15 minutes until cheese is melted. Sprinkle with chopped parsley if desired, serve warm.