5 minute Fudge

This is so cool and yummy

5 minute Fudge

Make rich chocolate fudge in only five minutes with the help of your microwave. You can customize this recipe by adding your favorite nuts or coconut.

Preparation Time: 2 min
Cooking Time: 3 min

Ingredients
1 pound powdered sugar
1/2 cup cocoa
1/4 to 1/2 cup milk
1 stick margarine
1/2 teaspoon vanilla

Instructions
1.Mix sugar and coca together thoroughly in large microwavable bowl.

2.Pour milk in sugar mixture but do not mix. Set the stick of margarine right on top of the mixture.

3.Microwave on high for 2 1/2 minutes.

4.After the mixture comes out of the microwave, mix well and add vanilla.

5.If it seems to dry, add a little extra milk. If you add too much milk and it gets too runny then you can use the mixture on top of ice cream.

6.At this point you can add nuts or whatever else you like in your fudge. Put the fudge out on a plate that is covered with aluminum foil.

7.Put in the refrigerator for 20-30 minutes. It will solidify pretty quickly

Caramel Peanut Fantasy

Caramel Peanut Fantasy

2 cups vanilla wafer crumbs
1/3 cup butter, melted
20 caramels
15 miniature Snickers candy bars
1/2 cup caramel ice cream topping
1/2 cup heavy whipping cream, divided
2 cups salted peanuts, chopped
3/4 cup semisweet chocolate chips

In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes. Cool on a wire rack.

In a heavy saucepan, combine the caramels, candy bars, caramel topping and 1/4 cup cream; cook and stir over low heat until smooth and blended. Remove from the heat; stir in peanuts. Spread over crust. Cover and refrigerate for 1 hour.

In a saucepan or microwave, melt chocolate chips and remaining cream. Spread over caramel layer. Cover and refrigerate for 1 hour or until serving. Yield: 12 servings.

Strawberry Delight

Strawberry Delight


1 pound Strawberries in juice
1 large cool whip
1 store bought angel food cake
1 can condensed milk

Thaw out the strawberries. In a big bowl, stir the condensed milk, half the cool whip, and strawberries together. Pour just enough mixture to cover the bottom of a long rectangular dish. On top of the mixture put bite size pieces of angel food cake. Pour the rest of the mixture on top. Spread out evenly. On top of that put the rest of the cool whip.

Lemon Garlic Pepper Wings

Lemon Garlic Pepper Wings

2 1/2 LB Chicken Wings *
1 TBSP Crushed Black Peppercorns
1/2 c Lemon Juice
2 Tsp Salt
5 Chopped Garlic Cloves
1/2 c Olive Oil

* Chicken Wings should have tips removed and be cut in half at the
joint.

Place wings in a plastic bag and add the lemon juice, let stand for 2-3
minutes. Add all other ingredients, squeeze to mix, then let stand for
2 hours. Knead periodically. Remove wings and save marinade. Cook wings
on a grill turning and basting with marinade until golden and tender.

Serve immediately or refrigerate until needed.

Blueberry Fluff

Blueberry Fluff

2 cup all-purpose flour
1 cup pecans; chopped
1 cup margarine; melted
3 oz cream cheese
3 cup powdered sugar
1 box dream whip
1 can blueberry pie filling; (21 oz)

For crust: mix flour, pecans and margarine. Press into 9x13 pan and bake at 350 for 15-20 minutes.

For filling: Cream pkg of cream cheese adding powdered sugar. In another bowl, mix 2 envelopes Dream whip according to direction on box. Fold in cream cheese mixture. Spread on cooled crust. Top with Blueberry Pie Filling. Chill.

Shortcut Blueberry Dumplings

Shortcut Blueberry Dumplings

2 cups blueberries
1 can Pillsbury grand biscuits
1 teaspoon cinnamon
1 teaspoon nutmeg
Water to cover berries
1/2 cup granulated sugar

Place washed berries in saucepan with water covering the berries. Cook until berries are soft. Cut each biscuit into quarters and drop into saucepan with berries. Cook until thickened. Add cinnamon, nutmeg and sugar. Taste for sweetness. Serve with vanilla ice cream or Cool Whip.

Chocolate Eclair Cake

Chocolate Eclair Cake
16 oz. pkg. graham crackers
2 (3.5 oz) pkgs. French Vanilla instant pudding mix
3 cups milk
16 oz. Cool Whip
8 oz. chocolate syrup

In a 9x13 pan, put in one layer of graham crackers. In a large bowl,
mix the 2 pkgs. pudding mix and the milk and beat together with a
fork until thick. Add half the cool whip. Spread half of the
pudding mixture on top of the crackers. Add another layer of
crackers, then layer the remaining pudding mixture on top. Pour a
thin coat of chocolate syrup on top. Add another layer of crackers
on top of the syrup. Refrigerate overnight. Layer the remaining
cool whip on top before serving.