Pumpkin Fudge

I have a confession to make . . . I am a saver.  I have a pile of things that I need to get to next to my computer.  Usually this works for me.  Because I either get to it or I know where it is when I finally really do need it.  (Occasionally  - not so good results but usually it works).  Today I was looking through the pile and I found some recipes someone had given me for this blog, or maybe just because she's nice, but they're going on the blog.

So thanks Michelle H.  from Regal Country for sharing.  I hope you all enjoy.

Pumpkin Fudge

1 1/2 cups sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 Tbsp. butter or margarine
1 1/2 tsp.pumpkin pie spice
1/4 tsp. salt
2 cups mini marshmallows
12 oz vanilla baking chips
1/2 cup chopped nuts
1 tsp. vanilla

Butter an 8-9 in. baking pan. Combine first 6 ingredients, bring to boil and cook to soft ball stage (about 240 F).  Add other ingredients and stir until melted.  Spread onto pan and chill until set.  Cut into 1 inch squares .  Store in an air tight container.

printable recipe

An few nice things about this recipe:
Everything in it can easily be stored for at least 3 months.
Pumpkin is actually pretty good for you, high in fiber and vitamin A and low in calories (not that fudge probably qualifies as good for you by anyone's standards but hey it's something)

Chocolate Bean Ice Box Cookies

3/4 cup margarine
1 cup cooked pinto or kidney beans, mashed or blended
2 eggs
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 cups brown sugar
3 cups flour
1 tsp vanilla
2 Tbsp. cocoa

Cream shortening, sugar and beaten eggs.  Add salt, vanilla, cocoa, cinnamon and beans to the dry ingredients adding enough flour  to make the dough stiff enough to handle.  Chill until ready to use.  Extra flour can be added to make the dough stiff enough to be rolled out on floured surface.  Cut and decorate  or roll in small balls and dip in sugar then press on cookie sheet.  Bake at 350 degrees F for about 8 - 10 minutes.

printable recipe

Oatmeal Bean Cookies

1 cup cooked pinto or kidney beans
1 cube margarine, melted
1 cup brown sugar
1 tsp vanilla
1 tsp baking powder
2 1/2 cups oatmeal
1 cup sugar
2 eggs
2 1/2 to 3 cups flour
1 tsp baking soda

Blend beans, margarine, eggs and vanilla together in a blender until smooth.


Cream bean mixture together with sugar.  Add remaining dry ingredients.  Put in balls the size of walnuts and press on greased cookie sheet.  Bake at 400 degrees F for 8 to 10 minutes.

printable recipe

Pinto Bean Fudge

The theme for the day is cooking with beans . . .  you're thinking warm soup on a cold day, well not so much,  (though I do love bean soup).  Today I'm going to share some recipes from Michelle (Regal Country ward).  I can't wait to try this one.  No pictures yet but if you make it and want to share one I'd love to add it.

Pinto Bean Fudge 1 cup cooked pinto beans 1 1/2 cup powdered milk 3/4 cup instant potato flakes 1 1/2 to 1 3/4 lb. powdered sugar 1 Tbsp. vanilla 3 level Tbsp. cocoa 3/4 cube margarine Combine beans, melted margarine and vanilla and blend until smooth in blender.  Add potato flakes and powdered milk and mix until smooth.  Slowly add powdered sugar and mix until fudge is stiff.  Work until well blended with hands.   (opt) one cup raisins or nuts my be added. Spread in buttered pan.  Cut into squares.  Keeps very well in refrigerator for a long time.   printable recipe