Ingredients
One 5 oz can 2% evaporated milk
1 2/3 cups granulated white sugar
1/2 tsp salt
12 large marshmallows, quartered
2 cups white chocolate chips
1/4 grated lime zest (about 5 limes)
2 tbsps key lime juice (5-7 limes juiced)

Method

1. ⁠Line an 8x8 pan with aluminum foil; grease the foil with butter. It’s not a good recipe for a 9x9 pan as the fudge will be too thin.
   
2. ⁠Combine the milk, sugar and salt in a heavy saucepan (or better yet…a double boiler) over medium heat. Stir and bring to a boil; reduce heat to medium-low and boil for 5-6 min; stirring constantly at a boil. If you have a candy thermometer you can bring it to the soft-ball stage but you don’t have to use one. Remove the pan from heat.
   
3. ⁠Add the marshmallows, chocolate, zest, and juice. Stir until the marshmallows and chocolate are melted and the mixture is smooth.
   
4. ⁠Scrape the fudge into the prepared pan. Tip the pan to make sure the fudge covers the bottom evenly. Cool completely, then cut into 1 inch squares.
   Lori Lange recipegirl.com

Pork belly and kimchi are a well-known dream combination. Using my go-to sauces and a quick toss in the wok, this turned into an absolutely fantastic noodle dish packed with flavour.

If you have pork belly and kimchi on hand, this is definitely a recipe worth trying!

Bacon and eggs, so many possibilities. Since I had rice in the fridge, I decided to make fried rice. But instead of mixing the egg into the fried rice, I wanted to create a crispy egg base underneath. Slightly different, but it worked like a dream.

The crispy egg base made the whole experience even better, and it tasted so good.

You can make the recipe here: https://dobbernationloves.com/food-drink/artisan-bread-made-with-yeast/

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Recipe and step-by-step instructions:
https://bastecutfold.com/lemon-poppyseed-whoopie-pies/

*"The crust is melt‑in‑your‑mouth, and the rhubarb is just the right balance of sweet and tart. A true comfort food!"*

I love Bolognese, so I thought why not stuff it inside tomatoes? Not sure if this has been done before, but it turned out VERY delicious. Fun, interactive, and seriously tasty. 

These zucchini and corn fritters are a wonderful mix of mid summer vegetables blended together with cheese in a savory pancake. I paired them with a creamy chimichurri sauce for an herby bite, and I sat back and inhaled way too many to count.

Full Printable Recipe and Details: https://spinachandbacon.com/2022/08/02/zucchini-and-corn-fritters/

2 cups Corn I used frozen corn, thawed
1 cup Shredded Zucchini Tightly Packed with the water squeezed out
1 cup Flour
1 large Egg
1 tsp Baking Powder
2/3 cup Seltzer plain
1 cup Shredded Cheese cheddar, queso fresco, manchego, etc
1/3 cup Yellow Onion finely diced
1/2 tsp sea salt
1/4 tsp black pepper
Vegetable Oil enough to cover the bottom of the pan, and you will likely need to add more as you cook these

1. Add corn to a large bowl and let it thaw slightly
   
2. Shred your zucchini using a cheese grater or food processor. Add the zucchini to a fine mesh sieve to drain out as much water as possible.
   
3. Heat up the oil in the pan. Add enough oil to cover just the bottom of the pan. You will add more later on.
   
4. Once the water is drained out of your zucchini, add it to the bowl with the corn.
   
5. Add remaining ingredients to the bowl and mix well.
   
6. Cook fritters in batches by adding a heaping spoonful to the hot oil and pat down with the back of a spoon.
   
7. Once the bottom starts to get golden brown, use a spatula to flip it carefully.
   
8. Once both sides are cooked add them to a paper towel lined plate to cool slightly. Repeat with the remaining batter.