Search Results for: Fudge

Chocolate Peanut Butter Fudge

Chocolate Peanut Butter Fudge
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 1 12 oz. package of milk chocolate chips.
  • 1 can of condensed milk
  • 1 tsp. vanilla extract
  • 1 C. peanut butter chips
  • 1 C. chopped nuts
Instructions
  1. In a heavy sauce pan over low heat melt chocolate chips with condensed mil. and vanilla extract.
  2. Stir frequently until melted.
  3. Remove from heat and aff peanut butter chips and nuts.
  4. Stir just enough to distribute the chips throughout the mixture.
  5. Spread evenly into an aluminum foil lined 8 inch square pan.
  6. Chill for two hours or until firm.
  7. Turn fudge out onto a cutting board and peal off the foil.
  8. Cut into squares.
  9. Store covered at room temperature.

 

Easy Peanut Butter Fudge

Easy Peanut Butter Fudge
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 2 C. sugar
  • ½ C. milk
  • 1 tsp. vanilla
  • ¾ C. peanut butter
Instructions
  1. Bring sugar and milk to a boil. Stir constantly to prevent burning the milk.
  2. Boil for 3 minutes.
  3. Remove from heat and stir in remaining ingredients.
  4. Pour into a 9X9 pan.
  5. Cool completely before cutting.

 

Chocolate Fudge Cookies

Chocolate Fudge Cookies
Submitted By: 
Recipe Type: Cookies
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 C. all purpose flour
  • ¼ tsp. baking soda
  • ⅛ tsp. salt
  • 5 Tbsp. butter
  • 7 Tbsp. unsweetened cocoa
  • ⅔ C. granulated sugar
  • ⅓ C. packed brown sugar
  • ⅓ C. plain low-fat yogurt
  • 1 tsp. vanilla extract
  • Cooking spray
Instructions
  1. Preheat oven to 350°.
  2. Combine flour, soda, and salt and set aside.
  3. Melt butter in a large saucepan over medium heat.
  4. Remove from heat; stir in cocoa powder and sugars.
  5. Add yogurt and vanilla, stirring to combine.
  6. Add flour mixture last.
  7. Drop by tablespoons 2 inches apart onto baking sheets coated with cooking spray.
  8. Bake at 350° for 8 to 10 minutes or until set. Cool on wire racks.

 

Holiday Fudge

Holiday Fudge
Submitted By: 
Recipe Type: chocolate
 
Ingredients
  • 4 C. Sugar
  • 1⅔ C. Evaporated Milk
  • ½ C. butter
  • 1 pint marshmallow cream
  • 12 oz. semi sweet chocolate pieces
  • 1 tsp. vanilla
  • 1 C. nuts (optional)
Instructions
  1. Cook sugar, milk and butter until it reaches the soft ball stage (236 F).
  2. Remove from heat and remaining ingredients.
  3. Beat until all of the chocolate pieces have melted.
  4. Pour into a greased 13x9x2 inch pan.
  5. Cool and cut into pieces.

 

Fudge Filled Cupcakes

Fudge Filled Cupcakes
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • ⅔ cups semi-sweet chocolate chips
  • 6 oz butter
  • 1¼ tsp vanilla extract
  • 4 eggs, large
  • 1½ cups sugar
  • 1 cup all purpose flour
  • Filling:
  • 8 oz Cream cheese , softened
  • ¼ cup sugar
  • 1 egg, beaten, large
  • ½ cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350.
  2. Line 30 cupcake tins with paper or foil cupcake liners.
  3. in double boiler, set over medium heat, melt ⅔ cup of chocolate chips, butter, and vanilla.
  4. Stir until smooth.
  5. Remove from heat.
  6. Beat the eggs until frothy, using a whisk or electric mixer.
  7. Gradually, beat in sugar until dissolved.
  8. Gradually, beat in flour.
  9. Fold in the chocolate mixture.
  10. Fill the cupcake tins ⅓ full with chocolate batter.
  11. Mash together the cream cheese, sugar, and egg until blended.
  12. Fold in ½ cup of chocolate chips.
  13. Drop a heaping teaspoon full of filling into each cupcake.
  14. Cover cream cheese mixture with another generous spoon full of batter.
  15. Bake 25-30 minutes.
  16. Let cupcakes cool completely on a rack before storing in a air tight container.

 

Fudge

Fudge
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 7 oz marshmallow creme
  • 1½ cups white sugar
  • ⅔ c evaporated milk
  • ¼ c butter
  • ¼ t salt
  • 2 cups milk chocolate chips
  • 1 c semisweet chocolate chips
  • ½ cup nuts(chopped)
  • 1 t vanilla extract
Instructions
  1. Line an 8×8 inch pan with aluminum foil. Set aside.
  2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt.
  3. Bring to a full boil, and cook for 5 minutes, stirring constantly.
  4. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth.
  5. Stir in nuts and vanilla.
  6. Pour into prepared pan.
  7. Chill in refrigerator for 2 hours, or until firm. T
  8. o add color, sprinkle with your favorite colored sugar.

 

Marshmallow Fudge Logs

Marshmallow Fudge Logs
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 6 oz. chocolate chips
  • 1 stick margarine
  • 1 egg
  • 1 C. powdered sugar
  • 1 tsp. vanilla
  • 1 C. nuts
  • 1 pkg. colored marshmallows
Instructions
  1. Melt together the margarine and chocolate chips.
  2. In a small bowl, combine the egg, powdered sugar and vanilla and add to the chocolate.
  3. Add nuts and colored marshmallows last.
  4. Pour out into two batches on waxed paper.
  5. Shape into 2 logs and store in fridge.

 

Triple Chocolate Fudge

Triple Chocolate Fudge
Submitted By: 
Recipe Type: Candy
 
Ingredients
  • ½ c. butter
  • 4½ c. sugar
  • 1 can evaporated milk
  • 4½ c. mini marshmallows
  • 2 c. chocolate chips (semi-sweet)
  • 1 12 oz. bar sweet baking chocolate, chopped
  • 2 1 oz. squares unsweetened chocolate, chopped
  • 2 tsp. vanilla extract
  • 1 c. nuts, chopped (Optional)
Instructions
  1. Line a brownie-sized baking pan with wax paper or foil, covering sides of pan. Spray with non-stick spray or grease foil with butter.
  2. Combine butter, sugar, and evaporated milk (do not use sweetened condensed milk) in a saucepan stirring over medium heat until butter is melted and sugar is dissolved.
  3. While constantly stirring, turn to high heat and allow to reach a rolling boil. Once mixture is boiling, stop stirring and allow to boil for an additional 5 minutes, then remove pan from heat.
  4. Stir in marshmallows; when melted, add chocolate and continue to stir until all is melted and well combined. Stir in chopped nuts.
  5. Immediately spread mixture in the lined baking pan. Allow to cool before cutting.

 

Easy Fudge

Easy Fudge
Submitted By: 
Recipe Type: Fudge
 
Ingredients
  • 1½ c. chocolate chips
  • 1 can sweetened condensed milk
  • Dash salt
  • ½ c. chopped nuts
  • 1½ tsp. vanilla
Instructions
  1. In saucepan over low heat melt chips with sweetened condensed milk and salt.
  2. Remove from heat. Stir in nuts and vanilla.
  3. Spread evenly into wax paper lined 8" square pan.
  4. Chill 2 hours or until firm.
  5. Turn onto cutting board.
  6. Peel off wax paper.
  7. Cut into squares.

 

Beef Brisket

SMOKED BEEF BRISKET BASICS

When you buy a whole “packer’s cut” brisket, it weighs 8 to 16 pounds and comes in an airtight Cryovac plastic wrap. There is a cap of fat on one side that can be up to 1″ thick, and it is trimmed pretty close to fat free on the other side. Briskets are the best at 30 to 45 days old.I cannot stress this enough: When shopping for brisket, go for the highest grade you can find, and hand pick the slab with the most fat striation visible. If it is not labeled, chances are it is select. Avoid it. Brisket is the classic example of “garbage in garbage out”.

Trim. Some cooks like to leave the entire fat cap on the meat as insulation, trimming what remains before serving. This helps moderate the heat during cooking. Others trim most of it off before cooking, leaving a layer of 1/8″ to 1/4″, reasoning that spices and seasoning on the fat cap will never penetrate it and then it is wasted when you trim off the fat at the table. Some even remove much of the fat layer between the two muscles. I trim the cap to 1/4″ or less. It helps seal in moisture.

Rub. Before it is cooked, you can use a “Dalmatian rub”: Liberal amounts of kosher salt and coarsely cracked black pepper. You can also add some cayenne and garlic powder to the rub. I leave it on the meat overnight, or you can put it on just before you put it on the smoker.

Pump.I like to inject brisket with an internal marinade by using marinade injector. These “pumps” add moisture, break down tough fibers, and add flavor.If you choose to inject and don’t want all the chemicals, don’t use anything very flavorful, just plain low sodium beef broth. Insert the needle parallel to the grain so it doesn’t leave tracks in the finished meat. It also adds moisture to the meat while it is smoking.

Fat cap up or down.Most people cook with the fat on top. For years it was believed that the melting fat would actually penetrate the meat, but nowadays most prople understand that fat cannot penetrate meat fibers very well. The melting fat does baste the meat, keeping it moist. Some cooks like the fat cap on the bottom, as sort of a heat shield. I cook cap up then turn it at the halfway point.

Temp. Many people swear that low and slow, around 225°F for up to 20 hours for a whole packer, is necessary to make the meat tender and juicy. Some recommend 250°For 275°F and up. The bottom line is that cooking temp seems to be less important than other factors. But because it is hard to make brisket tender, I advocate for low and slow until you have mastered the techniques and are certain that your meat source is superior. I cook at 225°F.

Crutch and Rest. The Texas Crutch is a technique for speeding the cooking and moisturizing the meat. The concept is that you wrap the meat tightly in heavy-duty foil with a little beef broth, apple juice, white wine, or light beer, and let it braise in the cooker. The best time to do this is when it hits the stall, at about 150°F. The Stall is a maddening point in the process when the meat seems like it is stuck. The temp just doesn’t rise for hours at a time. This is freaky and a lot of novices panic when it happens. Many people think the stall is caused by melting collagen. It is not.

Wrapped in foil, the sealed meat goes back on and rises steadily to about 190°F. Then it comes off, it cools a bit so it stops cooking, and sits in an insulated box, for several hours. The foil captures natural jus for use in a sauce, and it helps prevent the dreaded stall cutting hours off the length of the cook. If you don’t wrap, when the meat hits about 150°F moisture rises to the surface and cools the meat by evaporation, like sweat on an athlete. The meat then sits there stuck at 150 to 160 for up to 5 hours. The down side is that the foil softens the crusty bark. You can overcome that by placing the meat over high heat for about 20 minutes per side just before slicing. I think wrapping it in foil and letting it rest in a cooler or in the oven at about 150 is essential.

Recipe for a Whole Packer Brisket

Yield. 12 servings if you are cooking a whole packer of about 12 pounds. Calculate about 1 pound of meat or more per person. There will be significant loss, up to 20% from fat trimming and up to 40% from shrinkage. You’ll end up with about half a pound per person, more than enough and maybe you’ll have some leftovers.

Preparation time. 5 minutes to apply the rub. If you can let the rub soak in for an hour or two, that would be nice. Overnight is better. You can make sauce if you like while the meat is cooking.

Cooking time. Rule of thumb: 1 hour per pound if you wrap in foil at 150°F. If it gets done sooner, you can hold it in a cooler or in an oven at 170 to 190°F (see rest time, below). If you do not wrap in foil, then expect about 90 minutes per pound for a whole packer. But that rule of thumb can vary significantly by as much as 25% depending on how thick it is at the thickest point, and if you chose to wrap in foil (I recommend it). Again, it is the thickness that determines cooking time, not weight. Plan on about 6 to 10 hours for most briskets. There are too many variables to be precise. Once you have done the same cut on the same cooker several times, you’ll be able to better predict.

Resting time. When the meat is cooked, let it rest, wrapped in foil, wrapped in a towel, buried in a plastic cooler, for another 3 to 4 hours. You can also let it rest in foil in an oven, indoor or out, at 170 to 190°F. This is a great fudge factor that lets you take the meat off when it is ready and hold it until the guests are ready. Resting also helps tenderize.

Total Time.15 hours more or less for a whole packer.

Toolkit
1 smoker with lots of fuel
6 feet of heavy-duty aluminum foil
16 ounces by weight of hard wood chunks or chips.
1 good meat thermometer.
1 plastic beer cooler bigger than the brisket (not Styrofoam, which could melt)
1 towel or blanket
1 long, thin, sharp knife
Cooking log if you desire
1 alarm clock

Beef Brisket
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12
 
Ingredients
  • 12 lb beef brisket
  • kosher salt
  • coarsely cracked black pepper
  • cayenne pepper
  • garlic powder
Instructions
  1. Trim. Rinse the meat and dry it with paper towels. If you have a packer, trim off most of the fat cap but leave at least ¼". If you are trimming a packer, until you get the hang of it you might cut off some of the meat while trimming. No harm, no foul. Some cooks will attempt to remove some of the fat layer between the flat and the point by slicing them apart from both sides, but not slicing all the way through so they remain attached. On the meaty side, slice off any silverskin, a tough thin membrane. If you have a good cut of meat, you probably will not need to trim much at all. Just make sure there is no silverskin on the meaty side.
  2. Pump. This is an optional step, but I almost always inject briskets with beef broth. It is essential to pump a tougher cut. If you have a hypodermic for injecting meat, now's the time to use it. Pump in about 1 ounce of beef broth per pound of raw meat by inserting the needle parallel to the grain in several locations about 1" apart and back it out as you press the plunger. Do it in the sink and be careful so you don't get squirted in the eye. Use broth only. All we want here is moisture. We don't want the fluid to mask the flavor of the meat.
  3. Rub. Before you apply the rub, notice the direction of the grain of the flat and remember this so you can carve it perpendicular to the grain. Coat the meat lightly with oil and sprinkle the rub liberally on all exposed meat and rub it in. Not much sense in wasting rub on the fat since most of it will melt off or be cut off by your guests. I coat the meat with oil first because many of the flavors in the rub are oil soluble. If you can, let the meat sit for 1 to 2 hours to allow the rub to penetrate a bit and form a moist paste that will become your crust.
  4. Preheat.It is important to note that brisket is an inexact science, and the timing can vary significantly depending on the size of your brisket, it's moisture and fat content, and the nature of your cooker, not to mention the accuracy of your thermometer. But the method I describe has a long period of resting in an insulated beer cooler, and that time is flexible so you can use that buffer time to keep dinner on schedule. Take the meat out of the fridge about 3 hours early so it is not really cold when you put it in the smoker. Get the temp stabilized at about 235°F. We want to cook at about 225°F, but the temp will drop a bit once you load in the cold meat.
  5. Cook. Put the meat on the cooker, fat side up. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe next to the meat. Add about 4 ounces of wood right after the meat goes on. When the smoke stops, add 4 ounces more for the first 2 hours, usually about every 30 minutes. Keep an eye on the water in the pan. Don't let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise leave it alone. No need to mop, baste, or spritz. It just lowers the temp of the meat. The meat temp will move steadily upward to the stall, somewhere between around 150°F. Once in the stall zone, it will seem to take forever to rise. The stall can last 5 hours and the temp may not rise more than 5°F!
  6. Texas Crutch. After about 2 to 4 hours, by which time the meat will have hit about 150°F, take it off and wrap it in a double layer of heavy-duty foil or put it in a pan just larger than the meat and cover it with foil. I prefer a pan because foil leaks too easily. Pour a cup of beef broth around the sides of the meat being careful not to wash off the rub before you seal the foil. Then crimp it tight and put the wrapped meat back on the smoker or move it to an indoor oven at 225°F. This step, called the Texas Crutch, slightly braises the meat, but most importantly, it prevents surface evaporation which cools the meat and causes the stall. If you wrap the meat at 150°F it will power right through the stall and cut your cooking time significantly. So when is it ready? In general, I say 190°F. Each brisket is different. "If it never gets tender, pull it off before it hits 205ºF.
  7. Rest. When the temp hits 190°F, get your plastic beer cooler, line it with a towel, blanket, or crumpled newspaper and put the meat, still in foil, into the cooler on top of the lining. If the foil is leaking fluids, put the meat in a large pan first. The lining is important to prevent the plastic from warping or cracking. Close the lid and let the hot meat sit in the cooler for at least 2 to 3 hours until you are ready to eat. Do not let the temp of the meat fall below 150°F while it is in the cooler or else you could get a tummy ache. If you have a tight cooler it should hold the meat well above 160°F for hours.
  8. Slice. I suggest you read up or watch a video on how to slice a brisket, remember it dries out quickly once it is cut, so try to slice it just before you serve it.
  9. Last but not least enjoy!!!

Note: it may take you several attempts to get it right, keep a log so that you can remember the best methods for you.

Recipe and article submitted by: Terry Smith

 

 

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Featured Articles on RecipeRodeo.com

 

  • How to Cook a Turkey ~ Learn from the experts the proper way to cook your turkey this Thanksgiving!
  • Smoked Beef Brisket Basics ~ Brisket that melts in your mouth and falls apart on your tongue.  Learn how to make your own mouthwatering brisket.
  • Time to Replace your Spices?  ~ The holidays are approaching fast, are you ready?  Learn when you need to replace those old spices to get the best flavor out of your next recipe.
  • Basic Cooking Terms ~ New to cooking?  Learn the lingo and brush up on your skills with this list of common cooking terms and their definitions.
  • What Day is It? ~ Did you know that most foods have a day of the year dedicated just for them?  Check this list to find out what today’s food is!
  • Life on a Budget ~ Many of us experience financial struggles from time to time.  Use our Meal Planner and money saving tips to help plan out cost effective meals for you and your family.

 


Holidays

January
National Hot Tea Month
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National Soup Month
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February
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February 19 National Chocolate Mint Day
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February 21 National Sticky Bun Day
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February 24 National Tortilla Chip Day
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February 25 National Clam Chowder Day
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February 27 National Chocolate Cake Day
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March
National Caffeine Awareness Month
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National Sauce Month
March 1 National Peanut Butter Lover’s Day
March 1 National Fruit Compote Day
March 2 National Banana Cream Pie Day
March 3 National Cold Cuts Day
March 3 National Mulled Wine Day
March 4 National Poundcake Day
March 5 National Cheese Doodle Day
March 6 National Frozen Food Day
March 6 National White Chocolate Cheesecake Day
March 7 National Crown Roast of Pork Day
March 7 National Cereal Day
March 8 National Peanut Cluster Day
March 9 National Crabmeat Day
March 10 National Blueberry Popover Day
March 11 Oatmeal Nut Waffles Day
March 12 National Baked Scallops Day
March 13 National Coconut Torte Day
March 14 National Potato Chip Day
March 15 National Peanut Lovers Day
March 15 National Pears Helene Day
March 16 National Artichoke Heart Day
March 18 National Lacy Oatmeal Cookie Day
March 19 National Poultry Day
March 19 National Chocolate Caramel Day
March 20 National Ravioli Day
March 21 National French Bread Day
March 23 National Chip and Dip Day
March 23 National Melba Toast Day
March 24 National Chocolate Covered Raisins Day
March 25 National Lobster Newburg Day
March 26 National Waffle Day
March 26 National Nougat Day
March 27 National Spanish Paella Day
March 28 National Black Forest Cake Day
March 29 National Lemon Chiffon Cake Day
March 30 Turkey Neck Soup Day
March 31 National Clams on the Half Shell Day


April
National Fresh Celery Month
National Pecan Month
National Soft Pretzel Month
National Soyfoods Month
April 12-18 National Egg Salad Week
April 1 National Sourdough Bread Day
April 2 National Peanut Butter and Jelly Day
April 3 National Chocolate Mousse Day
April 4 National Cordon Bleu Day
April 5 National Raisin & Spice Bar Day
April 6 National Caramel Popcorn Day
April 7 National Coffee Cake Day
April 8 National Empanada Day
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April 11 National Cheese Fondue Day
April 12 National Licorice Day
April 13 National Peach Cobbler Day
April 14 National Pecan Day
April 14 National Hot Cross Bun Day (Good Friday)
April 15 National Glazed Ham Day
April 16 National Eggs Benedict Day
April 16 National Baked Ham with Pineapple Day
April 17 National Cheeseball Day
April 18 National Animal Crackers Day
April 20 National Pineapple Upside-down Cake Day
April 21 National Chocolate-Covered Cashews Day
April 22 National Jelly Bean Day
April 23 National Cherry Cheesecake Day
April 24 National Pigs-in-a-Blanket Day
April 25 National Zucchini Bread Day
April 26 National Pretzel Day
April 27 National Prime Rib Day
April 28 National Blueberry Pie Day
April 29 National Shrimp Scampi Day
April 30 National Oatmeal Cookie Day


May
National Barbecue Month
National Chocolate Custard Month
National Egg Month
National Hamburger Month
National Salad Month
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National Strawberry Month
May 1-7 National Raisin Week
May 3-9 National Herb Week
May 1 National Chocolate Parfait Day
May 3 National Raspberry Popover Day
May 3 National Chocolate Custard Day
May 4 National Candied Orange Peel Day
May 4 National Hoagie Day
May 6 National Crepe Suzette Day
May 7 National Roast Leg of Lamb Day
May 8 National Coconut Cream Pie Day
May 12 National Nutty Fudge Day
May 13 National Apple Pie Day
May 14 National Buttermilk Biscuit Day
May 17 National Cherry Cobbler Day
May 18 National Cheese Souffle Day
May 19 National Devil’s Food Cake Day
May 20 National Quiche Lorraine Day
May 22 National Vanilla Pudding Day
May 23 National Taffy Day
May 24 National Escargot Day
May 25 National Brown-Bag-It Day
May 26 National Blueberry Cheesecake Day
May 31 National Macaroon day


June
National Candy Month
National Dairy Month
National Fresh Fruit and Vegetables Month
National Iced Tea Month
National Papaya Month
June 1 National Hazelnut Cake Day
June 2 National Rocky Road Day
June 3 Donut Day (1st weekend in June)
June 3 National Chocolate Macaroon Day
June 5 National Gingerbread Day
June 6 National Applesauce Cake Day
June 7 National Chocolate Ice Cream Day
June 9 National Strawberry-Rhubarb Pie Day
June 11 National German Chocolate Cake Day
June 12 National Peanut Butter Cookie Day
June 13 Kitchen Klutzes of America Day
June 14 National Strawberry Shortcake Day
June 16 National Fudge Day
June 17 National Apple Strudel Day
June 17 National Cherry Tart Day
June 21 National Peaches & Cream Day
June 22 National Chocolate Eclair Day
June 23 National Pecan Sandies Day
June 24 National Pralines Day
June 25 National Strawberry Parfait Day
June 26 National Chocolate Pudding Day
June 29 National Almond Buttercrunch Day


July
National Baked Bean Month
National Culinary Arts Month
National Hot Dog Month
National Ice Cream Month
National July Belongs to Blueberries Month
National Picnic Month
July 1 National Gingersnap Day
July 2 National Anisette Day
July 3 National Chocolate Wafer Day
July 4 National Barbecue Day
July 5 National Apple Turnover Day
July 6 National Fried Chicken Day
July 7 National Strawberry Sundae Day
July 7 National Macaroni Day
July 8 National Milk Chocolate with Almonds Day
July 9 National Sugar Cookie Day
July 10 National Pina Colada Day
July 11 National Blueberry Muffin Day
July 12 National Pecan Pie Day
July 15 National Tapioca Pudding Day
July 17 National Peach Ice Cream Day
July 18 National Caviar Day
July 20 National Ice Cream Day
July 20 National Lollipop Day
July 21 National Creme Brulee Day
July 22 National Penuche Day
July 23 National Vanilla Ice Cream Day
July 25 National Hot Fudge Sundae Day
July 26 National Bagelfest
July 28 National Milk Chocolate Day
July 28 National Hamburger Day
July 29 National Lasagna Day
July 30 National Cheesecake Day
July 31 National Raspberry Cake Day


August
National Catfish Month
August 1 National Raspberry Cream Pie Day
August 2 National Ice Cream Sandwich Day
August 2 National Ice Cream Soda Day
August 3 National Watermelon Day
August 4 National Chocolate Chip Day
August 5 National Mustard Day
August 6 National Root Beer Float Day
August 7 Raspberries ‘n Cream Day
August 8 National Frozen Custard Day
August 9 National Rice Pudding Day
August 10 National S’mores Day
August 11 National Raspberry Bombe Day
August 14 National Creamsicle Day
August 15 National Lemon Meringue Pie Day
August 17 National Vanilla Custard Day
August 18 National Ice Cream Pie Day
August 19 National Soft Ice Cream Day
August 20 National Chocolate Pecan Pie Day
August 21 National Spumoni Day
August 22 National Pecan Torte Day
August 23 National Spongecake Day
August 24 National Peach Pie Day
August 25 National Banana Split Day
August 26 National Cherry Popsicle Day
August 27 National Pots de Creme Day
August 28 National Cherry Turnovers Day
August 30 National Toasted Marshmallow Day
August 31 National Trail Mix Day


September
National Chicken Month
National Honey Month
National Mushroom Month
National Papaya Month
National Potato Month
National Rice Month
September 3 National Welsh Rarebit Day
September 5 National Cheese Pizza Day
September 8 National Date-Nut Bread Day
September 11 National Hot Cross Bun Day
September 12 National Chocolate Milkshake Day
September 14 National Cream-Filled Donut Day
September 15 National Creme de Menthe Day
September 16 National Cinnamon-Raisin Bread Day
September 17 National Apple Dumpling Day
September 18 National Play-Dough Day
September 19 National Butterscotch Pudding Day
September 20 National Punch Day
September 21 National Pecan Cookie Day
September 22 National White Chocolate Day
September 26 National Pancake Day
September 28 National Strawberry Cream Pie Day
September 30 National Mulled Cider Day


October
National Apple Month
National Applejack Month
National Caramel Month
National Cookbook Month
National Cookie Month
National Dessert Month
National Pasta Month
National Pickled Peppers Month
National Pizza Month
National Popcorn Poppin’ Month
National Pork Month
National Pretzel Month
National Seafood Month
October 4 National Taco Day
October 5 National Apple Betty Day
October 6 National Noodle Day
October 9 National Dessert Day
October 10 National Angel Food Cake Day
October 11 National Sausage Pizza Day
October 13 National Peanut Festival
October 13 National Pumpkin Festival
October 15 National Mushroom Day
October 17 National Pasta Day
October 18 National Chocolate Cupcake Day
October 20 National Brandied Fruit Day
October 22 National Nut Day
October 23 National Boston Cream Pie Day
October 24 National Bologna Day
October 26 National Mincemeat Day
October 28 National Chocolate Day
October 29 National Oatmeal Day
October 30 National Candy Corn Day


November
National Fun with Fondue Month
National Georgia Pecan Month
National Peanut Butter Lover’s Month
National Pepper Month
National Raisin Bread Month
November 1-7 – National Fig Week
November 2 National Deviled Egg Day
November 4 National Candy Day
November 5 National Doughnut Day
November 6 National Nachos Day
November 7 National Bittersweet Chocolate with Almonds Day
November 8 National Split Pea Soup Week (November 8-13)
November 10 National Vanilla Cupcake Day
November 12 National Pizza with the Works Except Anchovies Day
November 13 National Indian Pudding Day
November 14 National Guacamole Day
November 15 National Spicy Hermit Cookie Day
November 20 National Peanut Butter Fudge Day
November 23 National Cashew Day
November 25 National Parfait Day
November 26 National Cake Day
November 27 National Bavarian Cream Pie Day
November 28 National French Toast Day
November 29 National Chocolates Day
November 30 National Mousse Day


December
December 1 National Pie Day
December 2 National Fritters Day
December 4 National Cookie Day
December 5 National Sacher Torte Day
December 6 National Gazpacho Day
December 7 National Cotton Candy Day
December 8 National Brownie Day
December 9 National Pastry Day
December 11 National Noodle-Ring Day
December 12 National Ambrosia Day
December 13 National Cocoa Day
December 14 National Bouillabaisse Day
December 15 National Lemon Cupcake Day
December 16 National Chocolate Covered Anything Day
December 18 National Roast Suckling Pig Day
December 21 National French Fried Shrimp Day
December 23 National Pfeffernuesse Day
December 24 National Eggnog Day
December 25 National Pumpkin Pie Day
December 26 National Candy Cane Day
December 27 National Fruitcake Day
December 30 National Bicarbonate of Soda Day