Cheddar Cheese Fudge

Cheddar Cheese Fudge
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Cheddar Cheese Fudge

Course Dessert
Keyword Chocolate

Ingredients

  • 2 cups Cheddar cheese 1/2 pound, shredded
  • 1 cup butter 2 sticks
  • 1/2 cup Equal Exchange Organic Baking Cocoa
  • 1 1/2 pounds confectioners' sugar
  • 1 1/2 cups nonfat dry milk 8 ounces
  • 1/2 tablespoon vanilla extract

Instructions

  1. Have all ingredients at room temperature: combine in large mixing bowl. Beat until creamy (it may be necessary to moisten mixture with 1/4 cup whole milk). Put in buttered 9-inch square pan, chill.

Recipe Notes

Courtesy of Cabot Cooperative.

Picnic Brownies

Picnic Brownies
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Picnic Brownies

Course Dessert
Keyword Chocolate, Nuts, Olive Oil
Servings 9 generous servings

Ingredients

Optional:

Instructions

  1. Preheat oven to 350F. Butter a 9-inch baking pan.
  2. Melt butter and 1 1/4 chocolate bars in a double boiler or heavy saucepan over low heat. Stir constantly until smooth. Add olive oil. Remove from heat, cool to lukewarm. Stir in brown sugar and vanilla. Add eggs, beat well, until mixture is thoroughly mixed and glossy.
  3. In a small bowl, combine baking cocoa, salt, and baking powder. Add to the chocolaty mix and stir.
  4. Pour 3/4 of the batter into the baking pan and even out. Break up the remaining chocolate and insert into the batter at an angle in a spoke or other even pattern. Cover with a thin layer of the remaining batter.
  5. Add nuts if using. Bake for about 30 minutes, until a fork/knife/toothpick comes out with just a few crumbs.
  6. Enjoy during your next picnic, event, or party!

Chocolaty S’mores

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Chocolaty S'mores

Our Organic Milk Chocolate Minis are delightfully decadent in s’mores, a summertime favorite!
Course Dessert, Snack
Keyword Chocolate

Ingredients

Instructions

  1. Just toast your marshmallow on a (cleaned) stick over a campfire or grill, stick it between two graham crackers, and add a mini or two. Try one on each side of the marshmallow!
  2. Though it’s essentially impossible to improve upon the classic s’more, adding thinly sliced strawberries or a dash of cinnamon are tasty variations.

Marvelous Marinade

Chicken in sauce
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Marvelous Marinade

Course Sauce
Keyword Olive Oil

Ingredients

  • 1/3 c. Equal Exchange Organic Extra Virgin Olive Oil
  • 1 Tbsp. sesame oil
  • 1/2 c. brown sugar
  • 2 tsp honey
  • 2/3 c. balsamic vinegar
  • 1/3 c. soy sauce
  • 5 cloves crushed garlic
  • 1 tsp. ground black pepper
  • 1/2 tsp. Mexican oregano or any oregano you have on hand

Instructions

  1. Whisk ingredients together. Tastes especially great with organic chicken!

Recipe Notes

Recipe courtesy of Esther West, Equal Exchange Community Sales Representative

Bad to the Bone BBQ Sauce

Barbecue Sauce
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Bad to the Bone BBQ Sauce

Course Sauce
Keyword Olive Oil

Ingredients

  • 3 Tbsp. Equal Exchange Organic Extra Virgin Olive Oil
  • 1 finely diced medium onion
  • 1 small tomato finely diced
  • 2 cloves crushed garlic
  • 1 c. ketchup
  • 3 Tbsp. tomato paste
  • 3 Tbsp. apple cider vinegar
  • 1/4 c. honey
  • 1/4 c. brown sugar
  • Salt to taste
  • Jalapeno pepper to taste *tip: remove seeds if you wish to reduce spiciness
  • Splash of beer

Instructions

  1. Cook the diced onion on low heat in 1 Tbsp. of the oil until just browned (about 8 minutes). Add tomato and garlic 5 minutes into cooking onion. Add rest of the ingredients (including the rest of the olive oil), cook on low until well combined.

Honey Balsamic Salad Dressing

 

Pouring vinegar into a bowl for salad dressing
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Honey Balsamic Salad Dressing

Course Salad
Keyword Olive Oil

Ingredients

Instructions

  1. Whisk together the olive oil, honey, balsamic vinegar, lemon juice, and sea salt in a small container until well mixed. Taste, and adjust to your preference. You can double or triple the recipe and store the dressing for up to 2 weeks or longer in the refrigerator. Use on top of your favorite salad!

 

Extra-Special Chili

 

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Extra-Special Chili

Course Main Course
Keyword Chili, Cocoa, Coffee

Ingredients

Instructions

  1. Use your regular recipe for the chili base. As you near the end of cooking your chili, add any of the products with either the suggested serving sizes, or be creative and adapt to how much chili you are making and what you like.

Recipe Notes

Amount to add:

  • 10 – 12 people = about 1 to 2 heaping tablespoons
  • 15 – 20 people = about 3 to 4 heaping tablespoons
  • 25 – 30 people = about 5 or so heaping tablespoons, depending on your taste

From Phil Berry, Equal Exchange Customer Service Representative.

Fair Trade Pot Roast

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Fair Trade Pot Roast

Course Main Course
Keyword Coffee

Ingredients

  • 3– 4 lb chuck, bottom, or rump roast
  • 4 cups cut up vegetables
  • 1 package cooking bag and season mix
  • 1/3 cup brewed Equal Exchange Organic Coffee
  • 1/3 cup water
  • 1/2 can mushroom soup optional

Instructions

  1. Arrange cooking bag in 13×9 baking pan. Place roast and vegetables in bag. Combine seasoning mix with coffee/water mixture and pour over roast and vegetables. Close bag loosely and secure with nylon tie provided in package. Cut 4 small holes in top of bag to allow steam to escape. Do not allow bag to touch top or sides of oven as bag will expand during cooking.
  2. Bake for 1 1/2 hours then remove from oven and let stand for 5 minutes. Cut open bag. Serve roast and vegetables with pan juices or mix 1/4 cup brewed coffee and 1/2 can mushroom soup with juices to make gravy.

Recipe Notes

From Mariann Malone of First Presbyterian Church in Wasilla, Alaska

Chocolate Covered Frozen Bananas

Frozen banana covered in chocolate and nuts
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Chocolate Covered Frozen Bananas

Course Dessert
Keyword Bananas, Chocolate
Servings 4 servings

Ingredients

  • 4 Equal Exchange bananas ripe but not brown, bottoms trimmed but unpeeled
  • 6 ounces Equal Exchange Organic Dark Chocolate broken up (choose your favorite bar)
  • 1/4 cup cream or vegan option= 1 tablespoon coconut oil
  • 1/2 cup chopped topping of your choice nuts, candied ginger, crushed cookies, coconut, etc.

Instructions

  1. Peel bananas. Pierce each banana lengthwise with a wooden skewer freeze for at least 15 minutes, or wrap tightly in plastic or foil and freeze for up to a week.
  2. Melt the chocolate in a double boiler (or self made double boiler), a small saucepan over very low heat, or the microwave. Whisk in the cream or coconut oil and transfer the chocolate mixture to a shallow bowl. If you're using nuts, put them on a plate next to the melted chocolate.
  3. Peel the plastic / foil off bananas, dip them first in the chocolate covering the banana completely, let the chocolate drip off and cool slightly then sprinkle with toppings. Wait a few minutes and then place bananas on a piece of parchment paper in the freezer. Repeat with all of the bananas. The chocolate will cool quickly, so if necessary, reheat chocolate.
  4. Freeze bananas for 30 minutes or until chocolate is hard. You can put them in a wax- paper-lined airtight container and freeze them for longer.

Banana chocolate pieces modification:

  1. Peel bananas, cut into 1-2 inch chunks. Follow steps 2-4, but leave pieces on wax paper in freezer until chocolate is hard, then store in an airtight container.

Red and Black Iced Tea

Red and black iced tea with striped straws
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Red and Black Iced Tea

Course Drinks
Keyword Tea
Servings 6 servings

Ingredients

Instructions

  1. Boil water, remove from heat source, let tea steep in the water for 5-7 minutes, then remove bags. Let the tea water sit at room temperature to cool. Then pour over ice in glasses and serve! (Makes 6 Servings)

Recipe Notes

*Tea/water ratio: Use 1 bag of tea for every 6 oz, for regular strength (but you can always brew 1.5 strength to account for ice meltage).