White Chocolate Butterfinger Fudge

White Chocolate Butterfinger Fudge

1 (12 ounce) package white chocolate chips
1 container white chocolate almond frosting
1 cup crushed Butterfinger candy bar, divided

Line an 8-inch square pan with aluminum foil. extending foil over edges. Lightly butter foil.

Melt chips in large saucepan over very low heat stirring until smooth remove from heat. Stir in frosting and half of the crushed Butterfinger bar. Spread into buttered pan. Sprinkle with remaining crushed Butterfinger bar, pressing slightly into the top of the fudge. Refrigerate for one hour.

Killer Brownies

Killer Brownies

1 box chocolate cake mix
3/4 cup butter
1/3 cup evaporated milk
1 pkg. caramels
1/3 cup evaporated milk
1 cup chocolate chips

Mix cake mix, butter and 1/3 cup evaporated milk. Spread half of mixture in a greased 9- by 13- inch pan. Bake at 350 degrees for 15 minutes, until dry looking. Pull from oven; let set for 5 minutes.

Pour melted caramels mixture (caramels and 1/3 cup evaporated milk; melted in double boiler) over cake mixture. Sprinkle 1 cup chocolate chips over melted caramels. Drop rest of cake mixture over chocolate chips in 1 teaspoonful drops. Bake 20-25 minutes. (May take a little longer.)

Peanut Honey Huggers

Peanut Honey Huggers

1/2 cup honey
2 tablespoons butter
1 teaspoon ground cinnamon
4 cups roasted, salted peanuts

Combine honey, butter and cinnamon in a 2-quart microwave-safe container; microwave at HIGH (100%) 4 to 5 minutes or until microwave-safe candy thermometer reaches 235°F Stir in nuts; mix thoroughly to coat. Microwave at HIGH 5 to 6 minutes or until foamy; stir after 3 minutes. Spread in single layer on foil sprayed with non-stick vegetable spray. Cool. Break into small pieces.

Nutty Chocolate Mint Fudge

Nutty Chocolate Mint Fudge

7 ozs. marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 tsp. salt
1 1/2 cups mint chocolate chips
1/2 cup chopped nuts
1 tsp. vanilla extract

In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full rolling boil over medium heat, stirring constantly. Remove from heat. Add mint chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8 inch square pan. Chill until firm, about 2 hours. Cut into 1 inch squares. Makes 12 servings.

Dumplings In Cherry Sauce

A GREAT recipe for Valentines day

Dumplings In Cherry Sauce

1 can cherry pie filling

1 1/4 cups orange juice

Dumplings;

1 cup packaged biscuit mix

2 tablespoons brown sugar, packed

1/4 cup milk

Combine cherry Pie filling with 1 cup of the orange juice in a heavy skillet.

Cook over low heat, bringing to a boil, stirring regularly.

Let simmer while making dumplings.

In medium bowl, combine biscuit mix and sugar.

Make a well in the center and add milk and 1/4 cup orange juice all at once.

Stir with fork until mixed. Divide portions and drop into sauce.

Cook covered for 10 minutes. Remove cover and cook 10 more minutes.

Makes 6 servings.

Chocolate Chip Cream Cheese Cookies

Chocolate Chip Cream Cheese Cookies

1/4 c. oleo or margarine
1 (8 oz.) pkg. cream cheese
1 egg
1/4 tsp. vanilla
1 pkg. Cake Mix (white)
1 (8 oz.) pkg. chocolate chips
1/4 c. ground nuts

Cream oleo and cheese until light and fluffy. Beat in egg and vanilla and half the cake mix until smooth. Stir in remaining cake mix. Add
chips and nuts. Bake at 375 degrees for 10 to 12 minutes

Cheesy Nacho Bake

Cheesy Nacho Bake

Prep Time 15 min Total Time: 35 min Makes 6 servings

What you need:

1 lb. lean ground beef

1 can (14 1/2 oz) diced tomatoes, undrained

1/4 cup water

6 oz. tortilla chips (7 cups)

1 pkg 1 1/4 oz. taco seasoning mix

3/4 cup Breakstone's or Knudsen Sour Cream, divided

1 1/2 cups Kraft Natural Finely Shredded Mild Cheddar Cheese

1 green onion, sliced

Make it:

Heat oven to 350ºF. Brown meat in large skillet; drain. Return meat to skillet. Add tomatoes, water and seasoning mix; stir. Cook 10 min., stirring occasionallly. Stir in 1/4 cup sour cream. Place half the chips in 13 x 9 inch baking dish; cover with layers of half each of the meat mixture and cheese. Repeat layers.

Bake 20 min. or until heated through. Top with onions and remaining sour cream.