Hgs Old Time Rocky Road Fudge Ww Points 1 Recipes

OLD-FASHIONED ROCKY ROAD FUDGE RECIPE

Old-Fashioned Rocky Road Fudge Recipe image

If you're looking for a tasty fudge recipe, this rocky road fudge is one of my favorites! It is very easy to make, and tastes absolutely delicious!

Provided by Kim Delatorre

Categories Dessert

Number Of Ingredients 7

Ingredients

12 oz semi-sweet chocolate chips
1 tbsp butter
1 tsp vanilla
7 oz jar marshmallow fluff
14 oz jar sweetened condensed milk
1 cup chopped walnuts
1 cup mini marshmallows

Steps:

Line 9×9 inch baking pan with parchment paper
Heat chocolate, butter, and vanilla until melted. You can use the double boiler method, or dump ingredients into a microwave-safe bowl, heating on high in 30-second increments, stirring between, until fully melted.
Add marshmallow fluff and sweetened condensed milk.
Stir well.
Add ¾ cup walnuts and marshmallows. Stir well.
Pour mixture onto parchment paper-lined baking pan, spread evenly.
Top with remaining walnuts.
Cover with foil and refrigerate for at least 2 hours before cutting into 1-2 inch squares.

ROCKY ROAD FUDGE

Rocky Road Fudge image

Provided by Molly Yeh

Categories dessert

Time 1h25m

Yield 25 squares

Number Of Ingredients 10

Ingredients

1 1/2 cups sugar
2/3 cup Dutch-process cocoa powder
2/3 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3/4 cup unsweetened peanut butter
1 cup mini marshmallows
1/2 cup halved walnuts, toasted
Flakey salt, for garnish
Sprinkles, for garnish

Steps:

Line an 8-inch square baking dish with parchment paper to overhang the edges by an inch.
Whisk the sugar and cocoa together in a medium saucepan. Whisk in the milk until smooth. Set the pot over medium heat, stirring to keep the mixture smooth, and bring to boil. Continue to boil, stirring the edges to keep from burning, until the mixture reaches 220 degrees F, about 60 seconds. (The mixture should be thick, smooth and glossy, not crystallized.) Remove from the heat and stir in the vanilla and salt, beating until smooth. Add the peanut butter and stir in, leaving pockets of peanut buttery goodness intact if desired. Let cool until warm but still stirrable, about 5 minutes. (You want the mixture to be soft enough that you can stir in the walnuts and marshmallows, but not so hot that the marshmallows melt entirely.)
Stir in the marshmallows and walnuts. Spread the mixture in the prepared pan and add the flakey salt and sprinkles. Let cool completely, about 1 hour. Cut into squares to serve. (To store, refrigerate in a covered container with parchment between the layers.)

HG'S ROCKIN' LEAN BEAN CASSEROLE! - WW POINTS = 1

Hg's Rockin' Lean Bean Casserole! - Ww Points = 1 image

Here is yet another Thanksgiving Day recipe from Hungry Girl! The holidays are here. Know what that means? It's green bean casserole time! But did you know that even though the main ingredient in the classic dish is green beans, each serving can have about 250 - 300 calories and TONS of fat? How can that be? It's all those crazy canned fried onions that are crammed into and piled on top of the thing. One little can of those crispy catastrophes has roughly 900 calories and 70 grams of fat! Eeeks! The good news is, with just a few easy swaps, you can make your own version of this holiday fave, for a fraction of the fat and calories. Check out HG's NEW recipe and share it with everyone you know... (Serving Size: 1/8 Casserole - 80 calories, 1g fat, 255mg sodium, 13g carbs, 4g fiber, 3g protein -- POINTS® value 1) Please note that all of the can sizes are approximate as none were provided in the recipe from Hungry Girl. I will update this when I make the recipe! :-) ANOTHER NOTE: ***This recipe will rock your holiday world!!!! The key ingredient here is the Crispy Delites Red Onion Chips. You can buy them online at heavenlydietstore.com or yummydelights.com. In a pinch, you can use an ounce of onion-flavored soy crisps instead.

Provided by senseicheryl

Categories Vegetable

Time 1h10m

Yield 8 side dishes, 8 serving(s)

Number Of Ingredients 5

Ingredients

2 (12 ounce) bags frozen French-cut green beans
1 (10 ounce) can l campbell's 98% fat free cream of celery soup
1/2 cup silk light soymilk
1 (8 ounce) can water chestnuts, sliced
1 (8 ounce) bag Crispy Delites red onion chips, crushed

Steps:

Defrost and thoroughly drain green beans. Draining these is sooo important. Make sure they are dry. Use a towel if you need to! Place half of the dried green beans in a casserole dish (2-3 quart rectangular works best). Mix soup with the soy milk. Spread 1/2 of the soup mixture on top. Lay some sliced water chestnuts on top. Top with remaining green beans, cover again with the rest of the soup mixture and another layer of water chestnuts. Bake in preheated 325 degree oven for 45 minutes. Finally, add crushed onions on top and cook for another 10-15 minutes or so.

Nutrition Facts : Calories 55.6, Fat 0.2, SaturatedFat 0.1, Sodium 6.5, Carbohydrate 13.2, Fiber 3.2, Sugar 1.4, Protein 1.9

HG'S OLD TIME ROCKY ROAD FUDGE - WW POINTS = 1

Hg's Old Time Rocky Road Fudge - Ww Points = 1 image

Here is another Hungry Girl Recipe. The picture on the site looks absolutely YUMMO! :-) "Oh, Fudge! Fudge RULES. That's why we whipped up a fancy new recipe for the candy classic, topped with toasty marshmallows and almonds. Happy chewing, people!" Serving Size: 1 square Calories: 73 Fat: 1g Sodium: 52mg Carbs: 15.5g Fiber: 1g Sugars: 10g Protein: 1g POINTS® value 1*

Provided by senseicheryl

Categories Candy

Time 45m

Yield 36 pieces of fudge, 36 serving(s)

Number Of Ingredients 5

Ingredients

1 (18 1/3 ounce) box Betty Crocker fudge brownie mix
2 cups pumpkin puree, the canned kind
2 cups mini marshmallows
1/4 cup slivered almonds, lightly crushed
2 tablespoons chocolate syrup, Hershey's Lite

Steps:

Preheat oven to 350 degrees.
Combine brownie mix, pumpkin, and chocolate syrup in a large bowl, and stir until completely mixed and smooth. (Batter will be thick!) Spray a mid-sized baking pan (8" X 8" works best) with nonstick spray and pour in the mixture. Smooth the top of the batter with a spatula.
Bake in the oven for 25 minutes. Remove pan from the oven, and evenly distribute mini marshmallows across the top of the batter. Sprinkle almonds over the marshmallows. Using a spatula, press down on the marshmallow-nut layer to help it adhere to the batter.
Return pan to the oven, and bake for 10 additional minutes. Remove pan from the oven, and let cool slightly. Refrigerate, uncovered, for several hours, until completely chilled. (Important! Do not cover pan while initially chilling it in the fridge.) Cut into 36 squares and serve!

Nutrition Facts : Calories 82, Fat 2.2, SaturatedFat 0.5, Sodium 48, Carbohydrate 14.8, Fiber 0.2, Sugar 9.2, Protein 1

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