kes about 4 pounds of fudge.
NOTES:
* THE STUFF
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce.
Mix thoroughly. May rinse jar with small amount of water and add to meat.
Lower heat and simmer 15 minutes.
Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
o this temperature otherwise your fudge will not set.
Add
Most recipes tell you to remove the
Fudge sauce: Melt chocolate chips and
bsp coffee liqueur. Pour over fudge sauce layer in pie pan
et.
Meanwhile, make hot fudge sauce: Combine all ingredients in
br>Meanwhile, for the hot fudge sauce, place all ingredients in
Add 3/4 of the fudge and stir until just combined
br>To make the chocolate fudge sauce, place the chopped chocolate
piece.
Heat hot fudge on high for 30 to
br>Meanwhile, to make the Mexican rice, heat oil in a
PRINKLE 1/3 of the MEXICAN BLEND CHEESE evenly over the
Beat eggs well.
Add cheese, bacon and chilies.
Mix. Pour in 8 x 8-inch pan.
Bake at 350\u00b0 approximately 30 minutes.
Cut in squares, like fudge.
Good rewarmed in microwave for breakfast or snacks.
isen.
Meanwhile, to make fudge sauce, combine ingredients in a
reeze overnight.
For the fudge sauce, place all ingredients in
-2 mins, until the fudge begins to thicken. Quickly pour
ack.
Meanwhile, for the fudge frosting, stir butter, brown sugar
ream and top with the fudge sauce.