Mexican Fudge Appetizer Recipes

Steps:

• 1. Heat oven to 350 degrees. In a large bowl, add both cheeses, egg and enchilada sauce. Stir well.
• 2. Pour cheese mixture into a 8x8 casserole dish. Bake in the oven for 45 minutes or until cheese is almost set not runny. The center will be loose.
• 3. Remove from the oven and let rest for 15 minutes. Serve with chips and salsa.

Steps:

• Preheat electric skillet to 280 degrees F.
• Quickly add first five ingredients.
• Stir constantly until mixture comes to a full boil. Continue to stir while it boils for five minutes.
• Unplug the skillet.
• Add marshmallows, chocolate chips, and vanilla.
• Stir until blended and pour into a greased pie pan.
• Cool before cutting.

Steps:

• Combine milk, sugar, vanilla, baking soda, and cinnamon stick in a large heavy saucepan. Bring to a boil over medium heat and cook, stirring continuously. After about 20 minutes remove the cinnamon stick. Place a candy thermometer in the pan and cook until the thermometer reaches soft-ball stage 240 degrees F (115 degrees C) or until you can see th bottom of the pan when you stir.
• Remove the candy from the heat and add the chopped pecans. Beat the candy with a mixer for about 5 minutes. Pour the candy into a buttered 9x9-inch pan. Press pecan halves onto the top of the warm candy. Cool, then cut into pieces. Store candy in an airtight container.

Steps:

• 1. Mix all cheese together. Spread 1/2 of the cheese mixture into the bottom of an ungreased 9 x 13 inch pan. Beat eggs, add the taco sauce to this, and stir again. Pour this egg mixture over the first layer of cheese. Then put the other 1/2 of the cheese on top of the egg mixture. Bake at 350 degrees for 1/2 to 3/4 hour. Cool for 5 minutes and cut into square serving pieces.