Vegetarian Gumbo & White Chocolate-Cherry Christmas Fudge

Vegetarian Gumbo

Ingredients

Nonstick baking spray

2 15-ounce cans black beans, rinsed and drained

1 28-ounce can diced tomatoes, undrained

1 16-ounce package frozen stir-fry vegetables

2 cups frozen cut okra

2 to 3 teaspoons seasoning

3 cups hot cooked white or brown rice (optional)

Chopped green onion (optional)

Directions

1. In a 3 1⁄2- to 4 1⁄2-quart slow cooker combine beans, tomatoes, stir-fry vegetables, okra, and cajun seasoning.

2. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. If desired, serve over hot cooked rice and sprinkle with green onion

White Chocolate-Cherry Christmas Fudge

INGREDIENTS:

2 1/2 cups confectioners’ sugar

3/4 cup half-and-half

1/4 cup (1/2 stick) unsalted butter, cut into 4 equal pieces

12 ounces white chocolate, coarsely chopped

1 1/4 cups dried cherries

1/2 teaspoon pure vanilla extract

18 maraschino cherries

2 bunches fresh mint (72 mint leaves)

DIRECTIONS:

Line the bottom and sides of an 8-inch square pan with parchment paper.

In a saucepan over medium heat, combine the confectioners’ sugar and half-and-half. Add the butter and bring to a boil, stirring constantly. Once the mixture reaches a boil, stop stirring and let it cook for 5 minutes. It will be thick.

Reduce the heat to low and stir in the chocolate, whisking until smooth. Stir in the dried cherries and vanilla extract. Pour the mixture into the prepared pan. Chill until firm, about 2 hours.

Invert the pan onto a cutting board, lift off the pan, and peel off the parchment. Cut the fudge into 1-inch squares. Cute the maraschino cherries in half. Remove seventy-two mint leaves from the mint sprigs (the smaller the leaves, the better). To decorate the fudge, place a maraschino half, cut-side down, on the fudge, pressing it gently into the fudge to adhere. Place two mint leaves at the top of the cherry to resemble cherry leave, pressing the gently into the fudge to adhere.

Store in an airtight container for up to 1 week