Well, Halloween is finally here. And the Christmas season begins tomorrow. If you enjoy watching the little children walk up and down the sidewalks in town with their cute costumes on and pumpkin candy holders in hand, then you’ll love what I have for you today. I have two fabulous recipes that you can prepare very quickly for Halloween day, and they keep for weeks after. First, I have Classic Peanut Butter Balls. The kids love them, and they always ask for more. Additionally, I have a chocolate creamy marshmallow-y fudge that you can prepare, not just for Halloween but for any time of the year. Some call it “fantasy fudge”. I call it “fudge from heaven”. And the final recipe is my awesome recipe for my Southern Tater Tot Casserole. I gave you a Cajun Tater Tot Casserole last week, but this one this week is so much easier and is not nearly as spicy as the Cajun one. I gave this recipe to Mrs. Janet White of Louisville, who keeps up with all my recipes each week, and she told me that she couldn’t wait to prepare it for dinner for her family. This casserole is a winner, folks. It’s very easy to prepare, and everybody laps it up like vultures. Keep your recipes coming. E-mail me your favorites. I enjoy your e-mails and comments each week. Enjoy, readers!
Paula Deen’s Classic Peanut Butter Balls
Note: Peanut Butter Balls are a staple for easy southern living, and they are perfect for the fall and Halloween season. Have a few of these in small Ziploc bag for your Trick or Treaters, and they will probably come back for more. Ha ha !!!
1 cup peanut butter
1 cup honey
2 cups powdered milk
1 cup confectioner's sugar
1 cup melted chocolate (semi-sweet chocolate is the best)
One and one-half cups crushed sweetened corn cereal
Mix peanut butter, honey and milk together to form very thick mixture. Roll out into small balls about the size of a walnut. Roll in confectioner’s sugar. Dip in melted chocolate. Roll in crushed cereal. Place on waxed paper and refrigerate until set.
Brock’s “Fudge from Heaven”
Note: A recipe that has been used for years at my house is called “Fantasy Fudge”, or “Fudge from Heaven”. I don’t prefer the walnuts or pecans in the fudge, however, if you like walnuts or pecans, add them! I use a little more marshmallow crème than the recipe calls for, because it makes it creamier. I also use real butter instead of margarine. I hate margarine. I guess that’s the French man I was in “another life”. This fudge is so easy to prepare, and it is wonderful to give as gifts for Halloween trick or treaters or for holidays coming up soon!
3 cups sugar
Three fourths cup real butter, salted sweet cream type
Two thirds cup evaporated milk
1 (12 oz) package semisweet chocolate chips
1 (7 oz) jar marshmallow crème, plus 1 heaping Tbsp.
1 cup finely chopped walnuts or pecans (optional)
1 teaspoon vanilla extract
Grease a 9x13-inch pan. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
Brock’s Easy Tater Tot Casserole
Note: This casserole is a staple in the South, and the Midwest. A lot of people prepare this for potlucks, but we prepare it for dinner all the time. The combination of the cooked ground beef, with the mushroom soup and sour cream—oh my goodness. And to top it off, the cheese! No more words can explain how good this casserole is.
2 lb. ground beef
1 large can cream of mushroom soup
1 regular size bag Ore Ida frozen tater tots
16 oz. cheddar cheese, mild, grated
Preheat oven to 350 degrees F. Butter or spray a 13x9 casserole dish with non-stick spray. Layer your tater tots evenly on the bottom of the dish. Whisk together the cream soup and sour cream; set aside. Cook ground beef until completely done and drain. Mix the soup mixture with the beef. Pour this mixture all over the tots evenly. Then sprinkle the entire casserole with cheese. Sprinkle casserole lightly with salt and pepper. Bake at 350 degrees for 1 hour, lightly covered with foil. Casserole will be bubbly, and cheese will be melted. At this point, serve. Serve with rolls and freshly cooked green beans for a nice dinner.
Editor’s Note: Brock W. Rogers is an educator, overseas traveler, musician, award-winning southern food writer, and a passionate student of the culinary & pastry arts. He has studied at the renowned Viking Cooking School and at the Everyday Gourmet School of Cooking. Please e-mail him your comments and/or recipes to brockrogers1@gmail.com.
