Creamy Fudge

4 cups* miniature marshmallows
1 small can (or 2/3 cup) evaporated milk
1/4 cup butter
1 1/2 cup sugar
1/4 teaspoon salt
1 12 oz package semi-sweet chocolate chips
1 teaspoon vanilla extract
1/2 cup nuts and/or raisins (optional)

Mix marshmallows, butter, sugar, milk and the salt in a large sauce pan. Cook, stirring occasionally, until mixture comes to a full boil. Stirring constantly, boil for 5 minutes over medium heat. Remove from heat, add chocolate chips and stir until chips are melted. Add vanilla and nuts, stirring until blended. Pour into a buttered 9 in square baking dish. Chill and cut into squares.

* or 32 large marshmellows OR one 10 oz jar of marshmallow cream

Chunky Chocolate Peanut Butter Fudge

1 cup peanut butter
1 small can (or 2/3 cup) evaporated milk
1/4 cup butter
1 1/2 cup sugar
1/4 teaspoon salt
1 12 oz package semi-sweet chocolate chips
1 teaspoon vanilla extract
1/2 cup chopped nuts* (optional)

Mix peanut butter, butter, sugar, milk and the salt in a large sauce pan. Cook and stir until mixture comes to a full boil. Stirring constantly, boil for 5 minutes over medium heat. Remove from heat, add chocolate chips and stir until chips are melted. Add vanilla and nuts, stirring until blended. Pour into a buttered 9 in square baking dish. Chill and cut into squares.

* or use chunky peanut butter

Chocolate Waffles

Want an elegant yet easy dessert for company? These can be made ahead then reheated in the oven or toaster.

1/4 cup semi-sweet chocolate pieces
3 tbsp unsweetened cocoa
1/3 cup chopped walnuts
1 - 3/4 cups pancake mix
2 tbsp sugar
3 tbsp vegetable oil
1 - 1/3 cups water

In a medium-sized mixing bowl, sift together the pancake mix, walnuts, chocolate chips, cocoa and sugar. Add water and oil. Hand mix until large lumps disappear. Do not over beat. Let batter rest for at least 5 minutes.

Pour desired amount of batter into pre-heated, well greased (or non-stick) waffle iron. Bake according to your machine's directions -- usually until an indicator light goes off or the steam stops rising.

Top with ice cream and garnish with chopped nuts and a mint sprig or, perhaps a luscious, ripe strawberry.

Pumpkin to be Thankful For

Can you say delicious? If you like pumpkin pie, you will love this. (Sorry no photo. The camera has died.)

I made a batch of Pumpkin Crunch to take to a Thanksgiving potluck. When we arrived at our destination the security gates were closed and our hosts were no where in sight. We didn't know their phone number, so after two or three drive-bys, we decided to go home. I commented that we had one heck of a lot of dessert for two people to eat. (I had also made a large batch of fudge.) OC, very fond of chocolate, said I could just freeze the Pumpkin Crunch and he'd take it to work and share with his coworkers. Later, after tasting the Pumpkin Crunch he changed his mind. He's not sharing it.

Pumpkin Crunch Squares

1 large can of easy Pumpkin Pie Mix
3 large eggs
1 cup sugar
2 tablespoons. cinnamon
1 12oz can Evap. Milk
1 Plain Yellow Cake Mix
1 cup (2 sticks) real butter (unsalted)
Chopped Walnuts (fine)
1 block (8 0z) Cream Cheese
1 tub Cool whip
1 cup powdered sugar
Waxed Paper

Combine pumpkin pie mix, sugar, eggs, cinnamon, and evaporated milk in a bowl. Set aside. Line a 9x13 pan with wax paper enough to hang over the sides (But not too far!). Pour mixture into pan.

Sprinkle cake mix over the top, then the chopped Walnuts. Drizzle the melted butter over the top. Bake at 350 degrees for 1 hour or until golden brown. Remove from oven and cool on cooling rack. Refrigerate overnight.

Topping:*
Cream together powdered sugar and cream cheese. Fold in Cool Whip.

Remove Pumpkin Crunch from the refrigerator and flip over onto cookie sheet. Remove wax paper. Spread the topping over the pumpkin crunch. Refrigerate until ready to serve.

Makes 24 squares*

I cut the Pumpkin Crunch into 20 squares. It is very rich already, so I do not use the cream cheese and Cool Whip topping. I just add a drop of whip cream and enjoy as is.