Author: Michelle Bergeson

Rocky road fudge

Ingredients •    1-1/2 cups sugar •    2 cups miniature marshmallows, divided •    1 (5 ounce) can evaporated milk •    1/4 cup margarine or butter •    1 (12 ounce) package semisweet chocolate pieces •    1 teaspoon vanilla extract •    1 (10 to 12 ounce) can mixed nuts Cooking Instructions 1.    In two-quart glass measure and microwave sugar, 1 cup marshmallows, evaporated milk, and margarine on high for 4-1/2 to 6 minutes until marshmallows are melted, stirring once during cooking. Stir; cook for another 1-1/2 minutes. 2.    Stir in chocolate and vanilla until smooth. Fold in nuts and remaining marshmallows. 3.    Spread in foil-lined 8×8-inch baking pan. 4.    Refrigerate until firm. Cut into 24...

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Creamy scalloped potatoes

Ingredients •    6 medium potatoes (2-1/2 to 3 lbs.) •    2 medium onions, sliced •    1/4 cup (50 mL) butter or margarine •    2 tbsp. (30 mL) all-purpose flour •    1-1/2 cups (375 mL) chicken broth (homemade or canned) •    salt and black pepper to taste •    2 cups (500 mL) fresh bread crumbs (coarse) Cooking Instructions 1.    Preheat oven to 350 degrees F (180 degrees C). Grease a 9×13-inch (23×33-cm) rectangular baking dish. 2.    Scrub potatoes well and slice them very thinly (1/8 inch or 0.25 cm thick). It is not necessary to peel the potatoes, unless you prefer to do so. Place them in a bowl of cold water and set aside. 3.    In a medium skillet, sauté sliced onions in 2 tbsp. (30 mL) of butter or margarine over low heat until evenly golden, 10 to 15 minutes. Set aside. 4.    In a small saucepan, melt together the remaining 2 tbsp. (30 mL) of the butter or margarine and the flour over medium heat. Whisk in chicken broth, stirring constantly until the sauce thickens and bubbles. Continue to simmer for a minute or two, then remove from heat. Season to taste with salt and pepper. 5.    Drain potatoes completely and layer them as follows: 1/3 of the potatoes, 1/2 of the onions, salt and pepper; 1/3 of the potatoes, remaining onions, salt and pepper; and finally all the...

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Apple-raspberry spiced cider

Ingredients •    2 quarts (2 L) sweet apple cider •    1 can (12-oz/355-mL) frozen raspberry cocktail concentrate, thawed •    1 or 2 whole cinnamon sticks, broken in half •    2 cups (500 mL) frozen raspberries Cooking Instructions 1.    In a saucepan, stir together apple cider, raspberry cocktail concentrate and cinnamon sticks. Bring to a boil over medium heat, then lower the heat to low and let simmer for about 10 minutes. Stir in raspberries and serve directly from the saucepan or transfer to a Crock-Pot to keep...

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Honey and Orange Glazed Ham

Ingredients •    10 lb (5 kg) fully (or partially) cooked bone-in smoked ham •    whole cloves, if desired •    1 cup (250 mL) brown sugar •    2/3 cup (150 mL) orange juice •    1/3 cup (75 mL) honey •    2 tbsp (30 mL) Dijon mustard •    2 tsp (10 mL) grated orange zest Cooking Instructions 1.    Preheat the oven to 325 degrees F (160 degrees C). 2.    If the ham has thick skin, slice off the top layer, leaving about 1/4-inch (.5 cm) of fat on the meat. Place fat-side-up on a rack in a roasting pan. With a sharp knife, score the fat in a criss-cross pattern and poke a whole clove into each square, if desired. Pour water into the roasting pan to 1/4-inch (.5 cm) deep. The water should not touch the ham — if the rack is too low, just add enough water to cover the bottom of the pan. Place in the oven and roast, uncovered, for 20 minutes per pound or approximately 3-1/2 hours. 3.    While the ham is roasting, make the glaze. In a small saucepan, stir together the brown sugar, orange juice, honey, mustard and orange zest. Bring to a boil over medium heat and cook, stirring, for about five minutes. Remove from heat. 4.    About 45 minutes before the ham is finished roasting, brush with some of the glaze. Continue to baste...

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Footwear with a purpose

Toms shoes seem to be everywhere. Students have been seen wearing them all over campus. They have even caused a frenzy within popular publications like Vogue, The New York Times and People Magazine. These simple shoes, usually made of canvas, came on the market in 2006. Since that time, Toms have gained worldwide popularity as footwear with a purpose. For every pair purchased, a pair is donated to a child in need. The founder, Blake Mycoskie, developed the concept after vacationing in Argentina and befriending shoeless children. Mycoskie wanted to provide a way to give back and place shoes...

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