Chocolate Kolbasa Russian No Bake Fudge Cookies Recipes

NO-BAKE FUDGE COOKIES

Steps:

• Mix first 6 ingredients in a sauce pan and cook until it boils.
• Boil for 1-3 minutes.
• Remove from heat and add peanut butter and oatmeal. Drop by teaspoonfuls on to wax paper.
• Chill until set.

NO BAKE FUDGE COOKIES

Steps:

• Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
• Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
• Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

SAUSAGE STUFFING WITH SUMMER SAVORY

Steps:

• Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish.
• Boil potatoes in salted water until just cooked through but still firm in center. When cool, cut into 1-inch dice. Set aside.
• Melt remaining butter and oil together in large skillet over medium heat. Add onions and celery, and cook, stirring, until softened. Reduce heat if necessary to prevent browning.
• Raise heat to medium-high, add sausage and cook, stirring, using a wooden spoon to break up clumps. When sausage has browned slightly add potatoes, and continue cooking until they are incorporated and slightly browned. Add bread cubes, and mix.
• Add about half the broth, and mix. If needed, add more to soften bread cubes and to bind the stuffing together. Add salt and pepper to taste, and sprinkle with 1 teaspoon summer savory. Taste, and add more savory if desired.
• Turn into buttered dish. If mixture seems dry, drizzle on remaining stock. Bake 30 to 40 minutes, until firm and crusty. (The stuffing is even better if mixed in advance, kept refrigerated and baked just before serving.)

CHOCOLATE KOLBASA (RUSSIAN NO-BAKE FUDGE COOKIES)

Steps:

• Place cookies in a bowl and use a masher to crush them into bits. (The biggest pieces should be no larger than 1/2-inch square.) Dump mixture into a colander and shake to remove most of the tiny crumbs. You should have about 2 cups pieces remaining. Return to bowl and add nuts.
• In a medium saucepan, melt butter over low heat. Whisk in condensed milk. If using bar chocolate, break into medium-size pieces. Add chocolate, cocoa powder and salt, and whisk until chocolate is melted and mixture is smooth, about 2 minutes.
• Scrape chocolate mixture into bowl with cookies. Stir together and set aside at room temperature for 15 minutes to firm up.
• Meanwhile, lay 2 sheets of aluminum foil, each about 18 inches long, on a work surface. Top each with a sheet of waxed or parchment paper. Divide cookie mixture between the two. Using paper and your hands, shape and roll mixture into two cylinders of dough, each about 12 inches long and 1 1/2 inches in diameter. Roll dough up in the paper, then again in foil. Roll on the work surface to make sure the log is even, then twist the ends of the foil to secure.
• Refrigerate the logs until firm, at least 1 hour. After 1 hour, check to make sure they are setting evenly. If necessary, roll on the work surface again until smooth (no need to remove the foil and paper). Refrigerate until fully set, another 2 hours or up to 3 days.
• When ready to serve, remove logs from refrigerator and unwrap them on a work surface. Sprinkle confectioners' sugar over them, turning to coat. Shake off excess and use a serrated knife to slice into 1/4-inch rounds. Plate and serve, or refrigerate up to 2 hours.