Friday Foodday

Happy Friday lovebugs,

Here are my favorite recipes this week.

Apple Cider Sangria

c/o Smitten Kitchen

Ingredients

1 cup apple cider (the fresh kind, not the fizzy alcoholic kind)
1 bottle dry white wine
1/4 cup calvados or another apple brandy
1/4 cup Triple sec or another orange liqueur
Mixed colors of apples, diced and tossed with lemon juice to prevent browning
Seltzer, sparkling water or sparkling apple cider to finish

Directions

Place the apple cider in a small saucepan and bring to a boil over high heat. Reduce about 3/4 of the way, until you have approximately 1/4 cup apple cider left; this will take 10 to 15 minutes. Pour into small bowl set over a bowl of ice water and stir; it will cool very quickly this way.

Pour reduced, cooled cider into pitcher. Add wine, apple brandy and triple sec. Add fruit and let sit in the fridge until needed. Add some fizz right before serving; a slotted spoon will help guests hold back the fruit while pouring their glasses, and spoon some on top, if desired.

Cheesy Slow Cooker Bacon Ranch Potatoes

c/o Closet Cooking

Ingredients

• 6 slices bacon, cut into 1 inch pieces
• 3 pounds red potatoes, cubed
• 1 tablespoon ranch salad dressing mix
• 1 1/2 cups shredded cheddar cheese, divided
• 3 green onions, sliced
• 
  

Directions

1. Cook the bacon until crispy and set aside on paper towels to drain.
2. Toss the potatoes in the each dressing mix and place 1/3 of them into a foil wrapped slow cooker followed by 1/3 of the bacon and cheese and repeat with two more layers of potatoes, bacon and cheese before cooking on low until tender, about 8-10 hours on low of 4-5 hours on high.
3. Sprinkle on the green onions and enjoy!

Fannie May Fudge

c/o Shugary Sweets

Ingredients

• 4 cups granulated sugar
• 1 cup milk (I use skim)
• 1 cup unsalted butter
• 25 regular sized marshmallows (not minis)
• 1 package (12 oz) milk chocolate morsels
• 1 package (12oz) semi-sweet chocolate morsels
• 2 oz unsweetened baking chocolate
• 1 tsp vanilla extract

Directions

1. Line a 15 x 10 x 1-inch baking sheet with parchment paper. Set aside.
2. In a large mixing bowl, add marshmallows, chocolate morsels, unsweetened chocolate, and vanilla extract. Set aside.
3. In a large saucepan, combine sugar, milk and butter. Over medium high heat, bring mixture to a boil while stirring constantly. Once boiling, boil for a full two minutes.
4. Pour hot mixture over marshmallow and chocolate and beat with whisk attachment until melted and smooth (may take several minutes).
5. Pour into prepared baking sheet and refrigerate for about 3 hours (or overnight). Remove from refrigerator and cut into 4 large rectangles. Wrap in parchment paper and store in airtight container until ready to use.
6. When ready to use, cut into bite sized pieces and enjoy.