CREAMIEST PEANUT BUTTER FUDGE EVER

This is the creamiest peanut butter fudge that I ever did have the pleasure of meeting up with. I took a whole plate of my homemade Christmas goodies to one of my neighbors and the lady of the house went right for the fudge. There were four pieces of fudge on the plate and after the first piece she took another, ate it, then took the third piece and was rolling her eyes around and uuhhing and aahhhing and then looked over at her husband who was watching her and said, "if you want that last piece you had better put it in your mouth." I wanted to roll on the floor laughing but I held my composure. So if you want to make someone happy who loves peanut butter fudge be sure and try this recipe. It is easy to make and a real keeper.

                 
2 1/2 sticks real butter (10 oz.)
1 1/4 cups smooth peanut butter
pinch of salt
1 1/2 teaspoons vanilla extract
4 1/2 cups powdered sugar, sifted

Butter an 8-inch square baking dish. In medium saucepan over medium heat, melt butter and peanut butter together and when it comes to boil let it boil for 1 minute then remove from heat. Add salt and vanilla, stir in powdered sugar until smooth and fudge begins to leave the size of the pan. Pour into dish and smooth the top with the back of a wooden spoon. Press a piece of plastic wrap directly over the fudge and refrigerate until set, at least 1 hour. Cut into squares and return to refrigerator to store. 

COOKS NOTE: Have all of the ingredients ready prior to making the fudge so that everything goes smooth as silk.

"I never met a peanut butter fudge I didn't like!"~Adele Forbes

EASIEST CHOCOLATE COVERED CHERRIES

Give these delectable cherries in a holiday canister accompanied with a pretty mug and a couple of packets of gourmet hot chocolate. Strawberries can also be dipped in the same manner.

2 (12 oz. each) bars milk chocolate
2 cups milk
20 cherries with stems

Heat the chocolate in top of a double boiler over simmering water just until chocolate is melted. Stir in milk, using just enough to make chocolate smooth. Holding the cherries by their stems, dip them one at a time into chocolate mixture. Place on a sheet of waxed paper until dried.
Yield: 20 chocolate covered cherries

"Christmas is a time when you get homesick - even when you're home." ~Carol Nelson

MICROWAVE PRALINES

A Passion for Pralines...that is what I am calling this play on candy. 5 ingredients never had it so good! Sugar, pecans, evaporated milk, butter and vanilla....

2 cups sugar
2 cups chopped pecans
1 5oz. can evaporated milk
1/2 stick butter
1 tablespoon vanilla extract

Combine all ingredients in a 2-qt. microwave-safe liquid measuring cup. Microwave at High 5 to 6 minutes, stirring well. Microwave 5 to 6 minutes more, stirring well. Working rapidly, drop by tablespoonfuls onto wax paper; let stand until firm.

2 1/2 dozen

CHOCOLATE PEANUT CLUSTERS

Drop-dead delicious chewy chocolate morsels wound tight with butterscotch and salted Spanish peanuts.....

1 cup butterscotch morsels
1 cup semisweet chocolate morsels
2 tablespoons creamy peanut butter
2 cups salted Spanish peanuts

Place first 3 ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat; stir in peanuts.

Drop by rounded teaspoonfuls onto a bakkiing sheet lined with wax paper. Chill 10 minutes before serving. Store in refrigerator.
Yield: 2 1/2 dozen

ADULT CHRISTMAS TREATS

Just because I don't like to eat 'spirits' does not mean that others do not. These little balls are sinful and would make an addictive addition to your Holiday giving treats. Place in the tiny foil baking cups and pack in a Christmas tin with the layers seperated by dollies. Your recipients will be glad you did!

2 cups chopped pecans
2 cups vanilla wafer crumbs
2 cups sifted confectioners' sugar
1/4 cup good cocoa
pinch of salt
3 Tbsp. white corn syrup
1/4 cup plus 2 Tbsp. whiskey (use whatever you have)
confectioners sugar, sifted

Toast pecans in 350 degree oven for 4 to 5 minutes, watch carefully and do not allow to burn. (Trust me, burning them is easy to do. Usually when you begin to smell them they are ready.) Combine them with wafer crumbs, confectioners sugar, cocoa and salt. Combine whiskey and corn syrup and add to crumb mixture. Shape into balls using a tablespoon for each one. Roll in the confectioners' sugar.
Yield: Between 6 and 7 dozen.

"Once, during Prohibition, I was forced to live for days on nothing but food and water." ~W.C. Fields

DREAMY CREAMY TRUFFLES

Share these delectable truffles with your lover; you will both be glad that you did!

2 1/2 packages of Baker's semi-sweet chocolate, divided (20 squares)
1 8oz. package softened cream cheese
finely chopped peanuts
multi-colored sprinkles

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm. Shape into 36 balls. Place on waxed paper covered baking sheet. Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour.
Yield: 36 truffles

"Woman is like a fruit which will only yield its fragrance when rubbed by the hands. Take for example the basil: unless it be warmed by the fingers, it emits no perfume. And do you know that unless amber is warmed and manipulated it attains its aroma within? The same with women: if you do not animate her with your frolics and kisses, with nibbling of her thighs and close embraces, you will not obtain what you desire: you will experience no pleasure when she shares your couch and she will feel no affection for you."~The Perfumed Garden, translated into English by Sir Richard Burton, 1886

SNOW WHITE CHOCOLATE FUDGE

This is one of the best fudges ever! Vanilla milk chocolate morsels, sour cream and macadamia nuts all lend their unique flavors to make it so.

2 cups sugar
3/4 cup sour cream
1 stick butter
2 cups (12oz.) vanilla-milk morsels
1 (7oz.) jar marshmallow cream
1 (3.5-oz.) jar macadamia nuts, chopped

Combine first 3 ingredients in a large heavy saucepan; cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook to soft ball stage (238 degrees), without stirring.
Remove from heat; add vanilla morsels, stiring until melted. Stir in marshmallow cream and nuts. Spread mixture evenly in a buttered 8-inch square pan. Cool, then cut into squares. Cover and store in refrigerator.
Yield: 2 3/4 lbs.

"Fudge is a noun, a verb, an interjection, and delicious!" ~Jessi Lane Adams

CHUNKS OF SNOW

CHUNKS OF SNOW
I simply adore macadamia nuts and dried cranberries. One taste of this easy candy and you will too.
1 lb. vanilla bark coating squares, chopped
1 (3.5oz.) jar macadamia nuts
1 (6oz.) pkg. sweetened dried cranberries (Craisins)
Melt coating in a saucepan over low heat, stirring constantly.
Remove from heat; stir in nuts and dried cranberries. Spread over a lightly greased baking sheet. Cool. Break into pieces. Makes 1 1/2 lbs.
" How did it happen that their lips came together? How does it happen that birds sing, that snow melts, that the rose unfolds, that the dawn whitens behind the stark shapes of trees on the quivering summit of the hill? A kiss, and all was said." ~Victor Hugo