[grafiusamanda]

No-Bake Fudge Cookies
Ingredients:
1/2 cup (1 stick) butter or margarine, cut into pieces
1/2 cup milk
2 cups sugar
1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 teaspoon salt
1 teaspoon vanilla extract
4 cups quick-cooking oats
FOOLPROOF BUTTERSCOTCH FUDGE CUT-OUTS(optional)
Directions:
1. Line tray or cookie sheet with wax paper.

2. Combine butter and milk in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until butter is melted when stirred; stir in sugar and cocoa until well blended. Microwave at HIGH 1-1/2 minutes; stir. Microwave at HIGH an additional 1-1/2 to 3 minutes or until sugar is completely dissolved and mixture is hot and bubbly on surface; carefully stir in salt, vanilla and oats.

3. Drop by tablespoons onto prepared tray; flatten slightly. Let stand until firm. If necessary, cover and refrigerate until firm. Top with FOOLPROOF BUTTERSCOTCH FUDGE CUT-OUTS, if desired. About 3 dozen cookies.


FOOLPROOF BUTTERSCOTCH FUDGE CUT-OUTS: Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil. Combine 3 cups (almost two 11-oz. pkgs.) HERSHEY'S Butterscotch Chips and 1 can (14 oz.) sweetened condensed milk (not evaporated milk) in large microwave-safe bowl.

Microwave at HIGH (100%) 1 minute; stir. Continue heating 15 seconds at a time, just until chips are melted and mixture is smooth when stirred. Immediately spread evenly into prepared pan. Cover; refrigerate until firm. Use foil to lift fudge out of pan; place on cutting board. Peel off foil. With small cookie cutters, cut into favorite shapes. About 2 pounds fudge.

[megpie]

No-Bake Fudge Cookies
Ingredients:
1/2 cup (1 stick) butter or margarine, cut into pieces
1/2 cup milk
2 cups sugar
1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 teaspoon salt
1 teaspoon vanilla extract
4 cups quick-cooking oats
FOOLPROOF BUTTERSCOTCH FUDGE CUT-OUTS(optional)
Directions:
1. Line tray or cookie sheet with wax paper.

2. Combine butter and milk in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until butter is melted when stirred; stir in sugar and cocoa until well blended. Microwave at HIGH 1-1/2 minutes; stir. Microwave at HIGH an additional 1-1/2 to 3 minutes or until sugar is completely dissolved and mixture is hot and bubbly on surface; carefully stir in salt, vanilla and oats.

3. Drop by tablespoons onto prepared tray; flatten slightly. Let stand until firm. If necessary, cover and refrigerate until firm. Top with FOOLPROOF BUTTERSCOTCH FUDGE CUT-OUTS, if desired. About 3 dozen cookies.


FOOLPROOF BUTTERSCOTCH FUDGE CUT-OUTS: Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil. Combine 3 cups (almost two 11-oz. pkgs.) HERSHEY'S Butterscotch Chips and 1 can (14 oz.) sweetened condensed milk (not evaporated milk) in large microwave-safe bowl.

Microwave at HIGH (100%) 1 minute; stir. Continue heating 15 seconds at a time, just until chips are melted and mixture is smooth when stirred. Immediately spread evenly into prepared pan. Cover; refrigerate until firm. Use foil to lift fudge out of pan; place on cutting board. Peel off foil. With small cookie cutters, cut into favorite shapes. About 2 pounds fudge.[/b]

YUM! You can't beat foolproof! That's my kind of recipe!!!!!

[canadian_ehngel]

YUM! You can't beat foolproof! That's my kind of recipe!!!!!


[/b]

Mmmmm I need to try some more recipes!!

My beads!!

[megpie]

Mmmmm I need to try some more recipes!!

My beads!!
[/b]

You is good! (hehehe nice English!)

[~Shannon~]

Oreo Balls

**This recipe is super easy, and delicious!!! I posted it on FB, but for all you non-FB'ers**

1 pkg oreos(crushed) * I put mine in a food processor and get them really fine*
1 8oz pkg cream cheese, softened
1 pkg white almond bark
1 pkg chocolate almond bark

Mix oreos and cream cheese until smooth. Form into small balls and refrigerate for an hour. Melt white chocolate and dip balls. Drizzle with melted chocolate.

[megpie]

Oreo Balls

**This recipe is super easy, and delicious!!! I posted it on FB, but for all you non-FB'ers**

1 pkg oreos(crushed) * I put mine in a food processor and get them really fine*
1 8oz pkg cream cheese, softened
1 pkg white almond bark
1 pkg chocolate almond bark

Mix oreos and cream cheese until smooth. Form into small balls and refrigerate for an hour. Melt white chocolate and dip balls. Drizzle with melted chocolate.[/b]

Ummmm Hello! That's gotta be DELISH!

[canadian_ehngel]

Ummmm Hello! That's gotta be DELISH!


[/b]

Me want beads!

Mmmmmmm that DOES sound YUMMY!!!!!!!

[megpie]

Mmmmm I need to try some more recipes!!

My beads!!
[/b]

Daaaaang!

WOW!
Me want beads!

Mmmmmmm that DOES sound YUMMY!!!!!!!
[/b]

[Neo76]

I had to share this Choc Cake recipe! It is truly a divine and deliciously rich cake which will be gone before you know it!

Chocolate Sybil cake

Ingredients
Cake:
• 1/2 cup (1 stick) butter, softened
• 1 cup sugar
• 4 eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1-2 teaspoon orange zest
• 1 (16-ounce) can chocolate syrup (recommended: Hershey's)
• 1 teaspoon nutella (optional)
Frosting:
• 1/2 cup (1 stick) butter
• 1/2 cup semisweet chocolate chips
• 1/2 cup sugar
• 1/3 cup evaporated milk
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped pecans or walnuts

Directions:
Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 2-inch pan.

For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla, orange zest and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 30 to 60 minutes (the original recipe said 30mins but my cake took closer to 50 mins to get fully baked). Just before cake is done, prepare frosting.

For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Pour over warm cake.

[megpie]

Baked Ziti

1 pound ground beef, browned and drained
4 cups (about 32 oz jar) chunky garden-style pasta sauce
1 Tablespoon Italian seasoning, divided
1 package (16oz) ziti pasta, cooked and drained
1 package (8oz) shredded mozzarella cheese, divided
1 container (15 oz) ricotta cheese OR cottage cheese
1 egg
1/4 cup Parmesan cheese, divided

Preheat oven to 350

Combine ground beef, pasta sauce, and 2 teaspoons Italian seasoning. Stir pasta into meat sauce; spread half of mixture evenly in pan. Top with half of mozzarella cheese.

Combine ricotta cheese, egg, 2 tablespoons Parmesan cheese and remaining Italian seasoning; spread over mozzarella cheese in pan. Spread remaining pasta mixture over ricotta cheese mixture. Sprinkle with remaining mozzarella and Parmesan cheeses.

Cover with Foil (non-stick or dull side toward the food)

Bake 45 minutes. Remove foil cover and continue baking 15 minutes longer or until cheese is melted and lightly browned. Let stand 15 min before serving.

Makes 8 servings.

[megpie]

I made this pie WITHOUT the berry topping. You really don't need the berry topping if you don't feel like it!

Frozen Lemonade Pie
Serves: 8

For the crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons unsalted butter, melted

For the filling:
2 cups heavy cream
1 14oz can sweetened condensed milk, chilled
1 6oz can frozen lemonade concentrate (do not thaw)

For the topping:
1 cup blueberries
1 cup raspberries
2 tablespoons sugar
1 tablespoon fresh lemon juice

1. Preheat the oven to 350. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, amd melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

2. Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently for the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.

3. About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl w/ the sugar and lemon juice. Set aside until ready to serve.

4. Let the pie come to room temperature for 10 minutes before cutting. Top each slice w/ berries!

[grafiusamanda]

BEST EVER BUTTER TOFFEE


It's best to have a reliable candy thermometer handy when making these crunchy buttery candies.


Preparation time: 10 min Cooling time: 3 hrs Cooking time: 25 min
Yield: 5 dozen candies (2 1/4 pounds)

2 1/3 cups sugar
2 cups LAND O LAKES® Butter
1/4 cup plus 2 tablespoons water
2 tablespoons light corn syrup
1 1/2 cups chopped walnuts or pecans, toasted
1 cup (6-ounces) semi-sweet or milk real chocolate chips (We recommend NESTLE® TOLL HOUSE® Morsels)

Butter 15x10x1-inch jelly-roll pan. Combine all ingredients except nuts and chocolate chips in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted.

Reduce heat to medium-low. Continue cooking, stirring occasionally, until candy thermometer reaches 300°F or small amount of mixture dropped into cold water forms hard brittle strands (25 to 40 minutes). Stir in 1 cup nuts.

Pour mixture into prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy. Sprinkle with nuts. Cool completely (at least 3 hours). Break into pieces. Store in airtight container in a cool dry place up to three weeks.

TIPS: Test your thermometer in boiling water. If the water boils at a temperature other than 212°F, adjust the temperature accordingly.

If your toffee separates during cooking, carefully and slowly add about 1/2 cup hot water, 1 tablespoon at a time, and stir constantly.

If you prefer a thinner toffee, use two buttered (15x10x1-inch) pans or cookie sheets and pour half of toffee mixture on each; spread to desired thickness.


Nutrition Facts (1 candy): Calories: 120, Fat: 9g, Cholesterol: 15mg, Sodium: 45mg, Carbohydrates: 11g, Dietary Fiber: 0g, Protein: <1g