Daily Archives: October 27, 2013

Asparagus & Tater Toss

Asparagus-Tater-Toss 10 25 13

•2 bacon strips chopped
•2 TB butter
•4 small potatoes sliced (or 3 cups tater tots)
•salt and pepper to taste
•2 cloves garlic minced
•1 bunch asparagus cut into 1-inch pieces
•1 TB fresh lemon juice

1.In a sauté pan over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to a plate.

2.Add the butter to the remaining bacon fat and add the potato slices. Sprinkle with salt and pepper. Saute until crisp on one side, and then toss and cook on the other side until crispy.

3.Add the garlic and asparagus. Season again gently with salt.

4.Continuously toss until the asparagus are bright green and tender, but still crunchy, about 3 minutes.

5.Sprinkle the lemon juice over top. Toss in the reserved bacon and serve warm.

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Candy Corn Fudge

Candy Corn Fudge 10 25 2013

Creamy chocolate and vanilla fudge team up with fall colors for a fun delicious treat.

My grandma use to make me fudge once every year, I miss that. Start a tradition with your family, maybe this Candy Corn Fudge could be your annual go to recipe.

•3 cups sugar
•3/4 cup Land O Lakes® Butter
•1 (5-ounce) can evaporated milk
•1 (7-ounce) jar marshmallow crème
•3 teaspoons vanilla
•3/4 cup real semi-sweet chocolate chips
•1 cup white baking chips*
•Orange gel or paste food color
•1/2 teaspoon freshly grated orange zest, if desired
•Orange or yellow decorator sprinkles


Line 8-inch square pan with aluminum foil, extending foil over edges. Butter foil; set aside.

Combine sugar, butter and evaporated milk in 2-quart saucepan. Cook over medium heat, stirring constantly, 6-7 minutes or until butter is melted and mixture comes to a full boil. Continue cooking, stirring often, 5 minutes. Stir in marshmallow crème and 1 teaspoon vanilla. Remove from heat.

Spoon 1 1/2 cups hot mixture into bowl; stir in 3/4 cup chocolate chips until smooth. Spread into prepared pan. Place into freezer 5 minutes or until set.

Add white baking chips and remaining vanilla to remaining marshmallow crème mixture in saucepan; stir until smooth. Spoon 1 cup mixture into another bowl; add enough food color to for desired orange tint. Stir in orange zest, if desired.

Remove chocolate mixture from freezer; spread orange mixture over top. Return to freezer 5 minutes or until set.

Remove fudge from freezer. Microwave remaining marshmallow crème mixture in bowl on 10 seconds or until soften, if necessary. Spread over orange layer. Sprinkle with decorator sprinkles. Refrigerate 1 hour or until set.

Remove fudge from pan using foil ends; place onto cutting surface. Carefully peel off foil. Cut fudge into 36 squares. Cut each square in half diagonally.

*Substitute 2 (4-ounce) white chocolate bars, chopped.


Gel or paste food color is concentrated and will give you a deeper color. You can also use red and yellow liquid food color to tint the fudge orange.

Life is good, make fudge