Happy April First, Adventurers!
So a while back adventurer generalpoedameron shared with us that they were trying a bunch of different veggies to figure out what they like. You guys responded by sharing lots of recipes with us! It was so much fun. So for April, your quest is to share a recipe with us. Then try and make a recipe someone else has shared. If this works out we’ll all learn a bunch and eat some really good food!
For my part, here is a recipe that’s changed my life on account of how easy it is.
Root Beer Pulled Pork
- 2 lbs of pork shoulder or butt
- 12 oz. can root beer
- 1 (18 oz.) bottle barbecue sauce
- chili powder
Throw all that shit into the crockpot on low for 4-6 hours.
Drain that shit.
Shred it with a fork and cover with your favorite BBQ sauce.
Put it on Hawaiian buns and love yourself.
Here’s my addition!
Foolproof Fudge Recipe
You will need:
3 cups white sugar
2 cups chocolate (or peanut butter or mint or whatever) chips
¾ cup butter
2/3 cup evaporated milk
7 oz (one jar) marshmallow fluff
Vanilla extract (I just use a cap full)
A pot that can comfortably fit all of the above
A stirring spoon that won’t melt (Plastic is a NO! From experience. Plastic in the fudge is not the goal)
One pan (I use 9x9)
1. Put the pot on the stovetop on medium heat.
2. Throw in everything but the vanilla and the chocolate chips.
3. Bring the mixture to a boil, stirring continuously. DO NOT STOP STIRRING! (Or, if you do, make sure to scrape the bottom of the pan. Brown flakes will drift up - they don’t affect the taste or texture, but you don’t want them staying in your pan.)
4. Continue stirring until the mixture turns a nice cream color (5 minutes or so).
5. Remove from heat. Toss in vanilla and chocolate chips. Stir until completely combined. Pour into greased pan and let cool in the fridge for 3-4 hours (overnight is even better).
Tip: any parts of the fudge that are exposed to the air will become solid and almost crunchy. Everything else stays super creamy and melty.
My friend taught me a version of this recipe that involved counting out marshmallows to an exact number. I asked him if he ever counted them out into a measuring cup so he had an approximate amount. Turns out it was 1 cup exactly. Using a jar of marshmallow fluff is even easier!
How about S'mores pie? It requires no baking and is super delicious.
First you need a graham cracker crust. You can buy premade crusts at the store, but I prefer to make them at home because they taste better. If you buy one, skip this first paragraph. Crush about 2 ½ cups of graham crackers as fine as possible, using either a mortar and pestle or a rolling pin and plastic baggie. Stir in a pinch of salt and about 2/3 cup of white sugar, then thoroughly melt two sticks of butter and pour it in slowly. You will not need all of the butter, so be careful. Once the mixture forms loose clumps, dump it in a pie dish and smoosh it flat. Press some against the sides of the dish and compact it well. Place in the icebox so the butter can set.
Next take two packages of instant chocolate pudding(The ones with the two-cup yield), and dump them in a bowl. Add 3 ½ cups of cold milk and whisk for two minutes. Pour the pudding into the pie shell and put back in the icebox to set.
Finally, whip together 1 cup of marshmallow fluff and 1 cup whipped topping. Spread on top the pudding layer and your pie is finished. I highly recommend you serve this with iced milk.
iguanamouth