Simple Fudge

Recipe & picture courtesy of Better Homes & Gardens

Makes: about 2 pounds (64 pieces)
Prep: 10 minutes
Chill: 2 hours
Cook: 16 minutes

• 1-1/2 cups sugar
• 1 5-ounce can (2/3 cup) evaporated milk
• 1/2 cup butter
• 2 cups tiny marshmallows
• 1 cup semisweet chocolate pieces or chopped bittersweet chocolate
• 1/2 cup chopped walnuts
• 1/2 teaspoon vanilla

1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
4. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
5. Peanut Butter-Chocolate Fudge: Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.
6. Microwave Directions: In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.

**Personal Review: No Review Yet**

Asparagus and Chicken Carbonara

Recipe & picture courtesy of My Recipes

Serves 5

• 8 ounces uncooked spaghetti
• 2 cups (1-inch) slices asparagus (about 3/4 pound)
• 1/2 cup egg substitute
• 1/2 cup evaporated fat-free milk
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1/4 cup dry vermouth
• 2 cups chopped skinless, boneless rotisserie chicken breast meat
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 bacon slices, cooked and crumbled

1. Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
2. Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add vermouth; cook 1 minute. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.

**Personal Review: No Review Yet**

Cheesecake Cookie Cups

Recipe & picture courtesy of The Very Best Baking

Preparation – 15 min
Cooking – 25 min
Cooling Time – 1 hrs refrigerating
Yields – 24 servings

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 2 pkgs. (8 oz. each) cream cheese, room temperature
• 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 can (21 oz.) cherry pie filling

1. Preheat oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
2. Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
3. Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
4. Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

**Personal Review: No Review Yet**

Grilled Strawberry Bread

Recipe & picture courtesy of Rachael Ray

SERVES 6
Prep Time: 10 min
Cook Time: 10 min

• 1 1/2 pounds strawberries, trimmed
• Juice of 1 lemon
• 1 tablespoon balsamic vinegar
• 3/4 cup sweetened condensed milk
• 1 baguette, split and sliced crosswise into thirds

1. Preheat a grill or grill pan to medium. In a large saucepan, mash together the strawberries, lemon juice and vinegar and cook over high heat until softened, 2 to 4 minutes.
2. Spread 2 tablespoons condensed milk on the cut sides of each baguette slice; let soak in 1 to 2 minutes. Grill the bread crust side down until warm, about 2 minutes; turn and grill until golden, 3 to 5 minutes.
3. Top the grilled bread with the strawberries and let stand for a few minutes before serving.

**Personal Review: No Review Yet**