Saturday Joey and I attended the Hot Pepper festival. They had about 15 vendors with items ranging from hot sauces, salsa, mango fruit juice, fresh produce and of course pepper plants.
We sampled a couple of different hot sauces, but our favorite was the Garlic hot sauce, which Joey says it reminds him of fish sauce (but we have never had fish sauce, so who knows).
Sweet Dreams ice cream was also in attendance at the hot pepper festival, I had the Spicy Thai Peanut butter ice cream and Joey had the Pineapple Poblano Popsicle. The Spicy Thai Peanut butter ice cream had ginger, coconut, almonds, and some type of spicy seasoning with a peanut butter base, it was delicious. Joey's pineapple poblano Popsicle was very light and refreshing perfect for the hot weather.
Sunday morning we went to Bagels Unlimited ( go figure another Hippy Place in Gainesville) on University Ave (next to the Holiday Inn), and we were both very surprised. They have about 10 different types of bagels, with about 10 different types of cream cheese and a full breakfast menu. Joey had the breakfast burrito with corn beef hash and all the veggies and no joke...the burrito was at least 8inches long and 5 inches wide (it was MUCH bigger than the Moe's home wrecker). Our favorite part of Unlimited Bagels was the Micanopy Gold Hot Sauce and Salsa. However, according to their menu, they have over 100 types of hot sauces. By the way our waitress here reminded of us Sookie Stackhouse.
Last Tuesday, was National Fudge Day, and we celebrated this wonderful occasion in customer service. We have over 10 different types of fudge, and I think most of the employees in the Customer Operations Center were on a sugar high all day. 1st place went to Brittney with her wonderful Peanut Butter fudge, and 2nd place went to me for Oreo Fudge. I have listed the recipes below.
Peanut Butter Fudge
This peanut butter fudge includes marshmallow crème and crunchy or creamy peanut butter.
Prep Time: 15 minutes
Ingredients:
· 2 cups granulated sugar
· 2/3 cup milk
· 1 cup marshmallow creme
· 1 cup peanut butter, creamy or crunchy
· 1 teaspoon vanilla
Preparation:
Boil sugar and milk to soft ball stage*. Remove from heat and stir in remaining ingredients. Pour into a buttered 8-inch square pan. Cut into squares when firm.
*To Test for Soft Ball StageA small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers.
Oreo Fudge If you like cookies and cream, you’ll have to try this rich, decadent fudge made with cream-filled chocolate sandwich cookies, NESTLÉ® TOLL HOUSE® Premier White Morsels, marshmallow crème and CARNATION® Evaporated Milk. Vicki Fretwell and son Jacob created this 1st Prize winning recipe in their kitchen in Naples, TX.
Ingredients:
3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 jar (7 oz.) marshmallow crème
1/2 cup finely crushed cream-filled chocolate sandwich cookies
1 teaspoon vanilla extract (optional)
1 cup crumbled cream-filled chocolate sandwich cookies
Directions:LINE 9-inch-square baking pan with foil. COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat. STIR in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces
No comments:
Post a Comment