Ingredients

1 1/2 cups toasted mixed nuts and/or dried fruits
1 pound good quality semisweet or bittersweet chocolate (finely chopped)
2 tablespoons unsalted butter (cut into small pats)
1 can sweetened condensed milk
Pinch salt
2 teaspoon vanilla extract and/or strongly brewed espresso or liqueur

Line an 8"x8" pan with two strips of parchment paper the width of the pan with at least 3" of overhang on each side.

1 pound good quality semisweet or bittersweet chocolate (finely chopped)
2 tablespoons unsalted butter (cut into small pats)
1 can sweetened condensed milk
Pinch salt

In a glass bowl, mix chocolate, butter, milk and salt.

Place bowl over double boiler with simmering water. Stir until chocolate is smooth, about 5 - 10 minutes.

1 1/2 cups toasted mixed nuts and/or dried fruits
2 teaspoon vanilla extract and/or strongly brewed espresso or liqueur

Remove bowl from heat, dry bottom of bowl, and stir in extract, coffee or liqueur. Fold in nuts/dried fruit of choice. Pour mixture into prepared dish and smooth with spoon or offset spatula.
instructions Chill in fridge until set, about 1 1/2 hours.

Cut fudge into desired size with a sharp knife. After each cut, wipe knife with a damp paper towel. Enjoy!

Chicken and Bow Ties (BH&G)

8 ounces dried bow tie pasta
2 cloves garlic, minced
2 tablespoons olive oil
1 lb.skinless, boneless chicken breast halves, cut into thin bite-size strips
1 teaspoon dried basil, crushed
1/8 teaspoon crushed red pepper
3/4 cup chicken broth
1/2 cup oil-packed dried tomatoes, drained and cut into thin strips
1/4 cup dry white wine
1/2 cup whipping cream
1/4 cup grated Parmesan cheese
Grated Parmesan cheese (optional)

1. Cook pasta according to package directions; drain.

2. Meanwhile, in a large skillet, cook the garlic in hot oil over medium-high heat for 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes or until browned.

Add chicken broth, dried tomatoes, and white wine. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chicken is tender and no longer pink. Stir in whipping cream and the 1/4 cup Parmesan cheese; simmer for 2 minutes more.

Stir pasta into chicken mixture. Heat through. Pass additional Parmesan cheese, if desired. Makes 4-main dish servings.

3 C. A.P. flour
1 C. sugar
1 T baking powder
1 lemon, zested
pinch salt
1/2 tsp cinnamon
1 1/2 sticks cold butter cut into pea-size pieces
1 C. dried cherries
1/2 C toasted sliced almonds
1/2 C heavy cream
Turbinado sugar

Preheat oven 375

Combine flour, sugar, baking powder, lemon zest,salt and cinnamon. Add in butter and rub with finders into dry ingredients until coarse meal forms. (do not rush this process). Add cherries and almonds. Add heavy cream and combine with flour mixture with hands. Form dough into two disks about 3/4 inch thick. Cut each disk into six wedges. (can be frozen at this point and use as needed) Sprinkle with Turbinado sugar and place on parchment lined baking sheet. Bake 15 - 18 minutes, turning pan halfway through.

This is a T and T never fail recipe. Easy peasy and delish. If you have a Costco near you, the dried cherries there are the best!

Tomato Aspic
4 cups tomato juice (whole can V-8)
1 package unflavored gelatin
lemon jello (1 large or 2 small packages)
2 Tbsp. lemon juice
Tabasco (several shakes according to your taste)
1 tsp. Worcestershire sauce
1/4 tsp. salt
dash of pepper
In a saucepan, pour in tomato juice and package of unflavored gelatin. Dissolve gelatin, then heat. Add lemon jello to hot mixture and stir. Add lemon juice, Tabasco, Worcestershire sauce, salt and pepper. Pour into mold and chill until mixture begins to thicken.
Add some of the following ingredients (chopped) to suit your taste:
Avocado

Green Stuffed Olives
Cauliflower
Green Onion
Celery

Green Pepper
Cucumber

Shrimp (canned)
Chill to set. Unmold before serving.