Friday, December 28, 2012

Merry Christmas

Merry Christmas from Country Pickins! Taking a break!  Will be back after January 3rd!

Wednesday, December 26, 2012

Rocky Road Fudge

I love love love love love this stuff.  It's salty, it's sweet, it's totally yummy.  It took three tries to get the salt content to the way I like it and am sooo happy with it now.  Plus, it sure beats paying three bucks a square at a chocolate shop =)

Rocky Road Fudge

Ingredients You'll Need

  • 6 oz good quality bittersweet chocolate, chopped (I used Guittard discs)
  • 8 oz semi-sweet chocolate, chopped (I used Ghirardelli)
  • 1 can (14oz) sweetened condensed milk
  • 2 tablespoons butter
  • 1 teaspoon pure vanilla 
  • 1 teaspoon Kosher salt
  • 2 cups miniature marshmallows
  • 1.5 cups roasted salted almonds, whole


  • Coat bottom and sides of baking pan (I used a 9 x13 pan) with cooking spray and line with a long sheet of parchment paper that overlaps the sides. Or, if you do not have parchment paper, you can line the dish with tin foil and not worry about spraying the sides.  I've done it both ways.  Set dish aside.
  • In a medium sized saucepan, combine the two kinds of chocolate, the condensed milk, and the butter. Set over medium-low heat, and stir until the chocolate is melted. Be patient and wait for the butter to melt.  It's always been the last thing to melt for me.  Add the vanilla and salt, and then take it off the heat and fold in the marshmallows and almonds.
  • Pour the warm mixture into the prepared baking pan and spread evenly. You can use a spatula, spoon, or even your hands to pat the fudge down so it is evenly distributed over the pan.
  • Cover with a sheet of parchment paper and let chill in the ice box for at least 2 hours.
  • Remove from the ice box and lift parchment paper to remove from pan.  Use a knife to cut into whatever sized portions you want before serving. It can be stored in an air-tight container at (cool) room temperature for 7-10 days.   If it is still tacky, leave on the counter uncovered and it should firm up.  That's what I did when mine was tacky to the touch, and it worked.


Adapted from a recipe found on Always Order Dessert

Cranberry Oatmeal Cookies

These cookies are wonderful! They're like a kitchen sink cookie.  They've got everything you'd want in a cookie.  Chocolate, cranberries, raisins, oatmeal...did I mention chocolate?  Oh so delicious.  It was really hard while making Christmas baskets to set some of these aside for my family.  They were that good.

Cranberry Oatmeal Cookies

Makes about 50 cookies if you do heaping teaspoons.


  • 1 cup butter, softened
  • 1-1/2 cups granulated sugar
  • 2 eggs, at room temperature
  • 1 teaspoon pure vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups quick-cooking oats
  • 1 cup raisins
  • 1 cup coarsely chopped fresh cranberries
  • 1 tablespoon grated orange peel
  • 1 package (12 ounce) white baking chips


  • In a large bowl, cream butter and sugar until light and fluffy. 
  • Add eggs, one at a time, beating well after each addition. Beat in vanilla. 
  • Combine the flour, baking powder, salt and baking soda; add to the creamed mixture slowly. 
  • Stir in the oats, raisins, cranberries and orange peel. Stir in baking chips.
  • Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. 
  • Bake at 375° for 10-12 minutes or until the edges are lightly browned. Cool on wire racks. 

Adapted from a recipe found on Taste of Home


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