MINT CRACKERS
2 tubes Ritz crackers
1 c milk chocolate wafers
1 pkg. mint chips
melt both chocolates together. Dip crackers in chocolate usin a fork or tongs. Place on wax paper
variation:
Take a box of the peanut butter Ritz Bits Crackers and dip them into melted white chocolate!!
MICROWAVE FUDGE
Makes 2 1/2 lbs.
2 c. peanut butter chips
1 c. chocolate chips
1 14-oz. can sweetened condensed milk
1/4 c. butter
1 c. chopped nuts
Place all ingredients except nuts into large microwaveable bowl. Microwave until chips are melted, usually 3-5 min., stirring once or twice during cooking.
Remove from microwave and stir in nuts.
Pour into well-greased dish, about
8 x 8. Smooth out evenly and put into refrigerator to set.
BAKED SPINACH CASSEROLE
Heat oven to 325º
3 Tablespoons butter
2 cups light cream
3 Tablespoons grated onion
2 packages frozen spinach, thawed and drained
1 lb chopped mushrooms
3 tablespoons grated Gruyere or Swiss cheese
3 tablespoons flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
Sauté onions and mushrooms in butter for 5 minutes. Blend in flour, salt, pepper and nutmeg. Gradually add cream, stirring to boiling point. Taste for seasoning. In buttered casserole, spread half the spinach; cover with half of the mushroom sauce, then repeat. Sprinkle with the grated cheese. Set in pan of hot water.
Bake 40 minutes.
CHOCOLATE PEANUT BUTTER LOG
3 T Peanut butter
3/4 oz Quick-cooking oats
2 tsp Unsweetened cocoa
1 tsp Vanilla extract
2 T Plus 1 1/2 tsp water
3 tsp Sugar or equivalent
1/3 c Non-fat dry milk
In a small bowl, combine all ingredients and mix well. Place mixture on wax paper and shape into a log. Roll up wax paper and chill in the refrigerator at least 30 minutes.
ANTS on a LOG
celery sticks
peanut butter
raisins
Wash the celery and cut it into pieces (about 5 inches long). Spread peanut butter in u-shaped part of celery, from one end to the other.
Press raisins into peanut butter.
MASHED POTATO TIMBALES
2-1/2 pounds potatoes, peeled and cubed
1 tablespoon butter or stick margarine
1 tablespoon grated onion
1 carton (8 ounces) reduced-fat ricotta cheese
1 cup (8 ounces) reduced-fat sour cream
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 egg whites
2 tablespoons dry bread crumbs
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside.
In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth.
In a small bowl, beat egg whites until frothy; fold into cheese mixture.
Fold into potato mixture.
Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs.
Fill with potato mixture; smooth tops. Bake, uncovered, at 425° for 27-30 minutes or until edges of potatoes are lightly browned.
Cool for 15 minutes. Loosen timbales from sides of muffin cups; invert onto a baking sheet to remove.
RASPBERRY FUDGE
3-1/3 cups (2 - 10 oz pkgs) Raspberry Chips or 3-1/3 cups Semi-Sweert Chocolate Chips
1 (14 oz) can sweetened condensed milk (NOT evaporated milk!!!)
1-1/2 tsps pure vanilla extract or raspbery-flavored liqueur
Line 8" square pan with foil, extending foil over edges of pan.
In medium microwave-safe bowl, place raspberry chips & sweetened condensed milk. Microwave at HIGH (100%) 1 min; stir. If necessary, microwave an additonal 30 seconds at a time, stirring after each heating, just until chips are melted & mixture is smooth when stirred; stir in vanilla. Spread evenly into prepared pan.
Cover; refrigerate 2 hrs or until firm. Remove from pan; place on cutting board. Peel off foil; cut (with pizza cutter) into squares. Store loosely covered at room temperature. Yield: About 4 dozen pieces or 2 lbs
PISTACHIO SWIRL FUDGE
1 pk. 3-oz. cream cheese
1 can (14oz.) sweetened condensed milk divided
1/2 tsp. vanilla
3 pk. (6-oz. each) semisweet chocolate pieces
1 tblsp. sweet butter or margarine
1/2 cup coarsely chopped pistachio nuts
Place cream cheese in small glass bowl of electric mixer or in a 1 - quart microwave safe bowl. Microwave on high (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.
Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2 - quart microwave safe bowl. Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts.
Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture , by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in the refrigerator. Cut in bite size pieces. Store in airtight container with wax paper between layers. Keeps best if refrigerated.
WHITE CHIPS ALMOND FUDGE
10 oz Premier White Chips
2/3 c Sweetened condensed milk -(not evaporated milk)
1 1/2 c Chopped slivered almonds -(coarsely chopped)- toasted*
1/2 tsp Vanilla
Line 8-inch square pan with foil, extending foil over edges of pan. In medium saucepan over very low heat, melt white chips and sweetened condensed milk, stirring constantly, until mixture is smooth. Remove from heat.
Stir in almonds and vanilla. Spread into prepared pan. Cover; refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares. About 3 dozen pieces or 1-1/2 pounds fudge.
* To toast almonds: Spread almonds on cookie sheet. Bake at 350º, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.
NOTE: For best results, do not double this recipe.
FESTIVE FUDGE
3 cups (18-ounce) semi-sweet chocolate chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts, optional
1 1/2 teaspoons vanilla
Line 8- or 9-inch square pan with foil. Butter foil; set aside. Line medium-sized heavy saucepan, over low heat, melt chips with Eagle Brand and salt. Remove from heat; stir in nuts if desired and the vanilla. Spread evenly into prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator. Yield: about 2 pounds.
PEANUT BUTTER GLAZED FUDGE:
Omit nuts. Stir 3/4 cup peanut butter flavored chips in with vanilla.
Spread in pan and chill as above.
For glaze, in small saucepan, melt 1/2 cup peanut butter flavored chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over chilled fudge. Chill. Cut and store as above.
MARSHMALLOW FUDGE:
Omit nuts. Stir 2 tablespoons butter in with vanilla. Fold in 2 cups miniature marshmallows. Proceed as above.
CANDY CANE WHITE FUDGE
12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies
Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil.
Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes.
Pour mixture into pan; sprinkle candy over top.
Using knife lightly swirl candy into chocolate mixture.
Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or rectangles. Store in refrigerator. Yield: 64 pieces
CARROT FUDGE
1 1/2 c Grated carrots
1/2 ts Lemon flavoring
3 1/2 c Sugar
1/2 c Sweetened condensed milk
1/2 c Water
Cook carrots, sugar, milk, and water, to soft ball stage (234º - 238º). Remove from fire, add flavoring, and cool to room temperature. Beat until creamy.
Pour into buttered pan, pat down to 1 inch depth, and when firm cut in squares. The grain is likely to be a little coarse due to the grated carrots.
SNICKERS FUDGE
BOTTOM LAYER
1 cup milk chocolate chips -- 6 oz
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
FILLING
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
CARAMEL LAYER
14 oz pkg caramels
1/4 cup whipping cream
ICING
1 cup milk chocolate chips -- 6 oz
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13X9X2 in. pan. Refrigerate until set.
FILLING,
melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts.
Spread over first layer. Refrigerate until set.
CARMEL LAYER
Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
ICING
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator. Yield 8 dozen.
