PUMPKIN FUDGE
From "Gooseberry Patch Flavors of Fall."

2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 (12 ounce) packages white chocolate chips
1 (7 ounce) jars marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Prep Time: 30 mins Total Time: 1 hr
1 In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.

2 Continue heating until mixture begins to boil, stirring constantly.

3 Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).

4 Remove pan from heat; stir in chocolate chips until melted.
5 Add in remaining ingredients; stir to mix well.

6 Pour into a buttered 13x9 inch baking pan; cool to room temperature.
7 Cut into squares; store in the refrigerator in an air-tight container.

* Raspberry Parfait Pie
*

* 1 (3 ounce) packages raspberry Jell-O gelatin
* 1 1/4 cups water
* whipped cream
* 1 pint vanilla ice cream
* 1 1/2 cups whole fresh raspberries
* 1 pie shell (unbaked)

Directions:

Prep Time: 20 mins

Total Time: 1 1/2 hrs

1. Heat 1 1/4 cup water to boiling.
2. Add jello and stir until dissolved.
3. Add ice cream and stir until it is all melted.
4. Chill until mixture is thickened but not set, about 25-35 minutes.
5. Fold in 1 1/2 cup raspberries, sweetened if desired.
6. Pour into pre-baked pie shell.
7. Chill until firm, 20-30 minutes.
8. Top with whipped cream and additional berries if desired.

Sue

YummOOOOO!

I have made this several times!

VELVEETA FUDGE
Spray a 9 x 13 inch cake pan with PAM (imitation cooking spray)

Ingredients:
1/2 pound Velveeta
1/2 pound butter
1/2 Tbsp. vanilla
1 2lb. bag of powdered sugar
1/2 cup cocoa powder
Nuts, if desired I like it with nuts

Melt Velveeta and butter on top of stove (preferrably in a pan. Velveeta is shapely but it won't stay together when heat is applied). When melting is done, pour in remaining ingredients and mix using a hand mixer. Pour into pan and chill.

Lemon Icebox Pie

14 whole graham crackers
1/4 cup sugar
1/4 tsp. table salt
6 Tbs. unsalted butter, melted and still warm

For the filling
2 (14-oz.) cans sweeened condensed milk
1-1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4 to 6)
Zest of 2 lemons
8 large egg yolks

For the chantilly cream
2 cups heavy cream
1/2 tsp. vanilla extract
1/4 cup confectioners sugar

Heat the oven to 325°F.

To make the crust, break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldnÂt be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isnÂt crumbly and holds its shape when you squeeze it, about twelve 1-second pulses.

Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.

Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in medium bowl until pale, 30 seconds to 1 minute, and then whisk in the lemon juice/condensed milk mixture.

Place the springform pan on a rimmed baking sheet, pour the mixture into the crust and bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes.

Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.

To make the chantilly cream
Pour the heavy cream in the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1-1/2 minutes.

Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the panÂs sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.

I've made the velveeta fudge. It's very creamy. This cookie recipe is definitely on my "make" list for the holidays. I got it from foodgawker. Have to add I don't have a 10" square pan and don't think I've ever seen one. Nor a 12x17, but I'll figure something out.

CHOCOLATE-BOURBON PECAN PIE BARS (Ezra Pound Cake Blog)

Crust:
3/4 cup (1 1/2 sticks; 12 tablespoons) unsalted butter, room temperature
1/2 cup firmly packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon salt

Filling:
2 ounces bittersweet or semisweet chocolate
4 large eggs
3 cups firmly packed light brown sugar
1/8 cup bourbon (optional)
3 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup sweetened flaked coconut
1 cup pecan halves

Preheat the oven to 350 degrees F. Grease a 10-inch square baking pan with butter or cooking spray, and line it with parchment paper, leaving a 2-inch overhang. Spray or butter the parchment. To double the recipe, use a 12x17" baking dish.

For the crust: Using a mixer fitted with a paddle attachment, beat the butter on medium for about 1 minute. Add the sugar, and beat until fluffy. Add the flour and salt; mix on low speed until evenly incorporated but still crumbly. Press the mixture evenly over the bottom of the prepared pan. Bake the crust for about 20 minutes, until it has darkened to a deep golden brown.
For the filling: Place the chocolate in a bowl or glass measuring cup, and melt it in the microwave. Let it cool. In a large bowl, whisk the eggs and sugar until blended. Stir in the cooled chocolate, bourbon, butter, vanilla, flour and salt. Stir in the coconut and pecans. Pour the filling over the cooled crust, spreading evenly. Bake until set, 25 to 30 minutes.

Cool thoroughly, at least 30 minutes, in the pan. Then chill the bars in the refrigerator before cutting into 3-inch squares. Store bars in the refrigerator. Makes about 15. (Wrapped airtight, these bars will keep in the freezer for up to three weeks.) Bourbon is optional, but it cuts that really sweet taste.

I'm in a candy mood today. Here are a few of my favorites.

CHERRY ALMOND FUDGE

3/4 cup sliced almonds
2-1/2 cups sifted powdered sugar
2/3 cup milk
1/4 cup butter
12 ounces white chocolate baking squares with cocoa butter, coarsely chopped
3/4 cup snipped dried tart red cherries or dried cranberries
1/2 teaspoon almond extract (optional)
Canned vanilla frosting (optional)
Red food coloring (optional)

1. Preheat oven to 350 degrees F. Spread almonds in a shallow baking pan. Toast in the preheated oven for 5 to 10 minutes, stirring two to three times. Remove from oven; let cool.

2. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

3. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine powdered sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils and sugar dissolves. Reduce heat to medium-low. Boil gently, without stirring, for 5 minutes.

4. Reduce heat to low. Add the white chocolate. Stir until white chocolate is melted and mixture is smooth and creamy. Remove from heat; stir in dried fruit, almonds, and, if desired, almond extract. Immediately spread fudge in prepared pan. Cover and chill 6 hours or until firm.

5. When fudge is firm, use foil to lift it out of pan. Cut fudge into 1-inch squares or triangles. If desired, tint canned frosting with food coloring. Pipe frosting over cut pieces. Makes about 2 pounds (64 pieces).

To store: Store in an airtight container in refrigerator for up to 1 week.

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Peanut Butter Cornflake Candy
This one is so good!

1 c. sugar
1 c. corn syrup
1 ts. butter
1 1/2 Cups peanut butter
5-6 Cups cornflakes

Bring sugar and corn syrup to a boil. Remove from heat immediately and stir in butter & peanut butter. Stir until peanut butter has melted. Add cornflakes and stir.
Mixture will be stiff. Drop on waxed paper to cool.

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Quick and Easy Microwave Two Minute Fudge
This is very fast & easy. I ususally add a heaping spoon of peanut butter to mine
1/2 cup butter
3 1/2 cups powdered sugar
1/2 cup cocoa
1/4 cup milk
1 teaspoon vanilla
1/2 cup chopped nuts

Place ingredients (except nuts) in bowl; do not mix. Microwave on high power for 2 minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into buttered 8x8 inch dish. Refrigerate 15-20 minutes until set before cutting into squares.

Porcupine Balls

Ingredients:

1 lb. ground beef or turkey or pork
1 1/2 cups uncooked white rice, divided
1 teaspoon onion powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 tbl white sugar
1 (28-ounce) can diced tomatoes with juice
8 oz beef broth, or boullion broth from cubes

Directions

Preheat the oven to 350 degrees F.

Put the ground beef into a mixing bowl. Measure 1/2 cup of the rice and put it in with the meat. Mix it all together. Form the mixture into 1.5" balls.

In a large casserole dish, add the remaining rice, onion powder, salt, dried basil, diced tomatoes, sugar and beef broth. Stir together and top with the meatballs.

Cover the casserole dish. Bake for 1 hour. The rice in the meatballs will have hydrated, so the meat looks shrunken in and the rice sticks out. Your meatballs will then look like little porcupines!

Chili Cheese Squares
Like a quiche, only without the crust

Ingredients

1 lb package shredded Cheddar cheese
8 oz can chopped green chile peppers, juice reserved
12 eggs

Directions

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a blender, mix eggs with the juice from the chile peppers. Pour the egg mixture into the ungreased 9"x13" pan.
3.Bake for 30 minutes.
4. Remove from oven and place 1/2 of the shredded Cheddar cheese over the egg mixture. Top with green chile peppers. Top the chiles with the remaining cheese. Bake another 10 minutes covered with foil.

Let cool a little before cutting into squares. It needs to set up a minute before serving.

chili cheese squares I was putting in the oven, to take to the lake, today.

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2 cups grated Monterey Jack cheese
2 cans green chiles I puree them with my hand blender
4 well beaten eggs
.

Preheat the oven to 350 degrees. Stire the ingredients, pour into a square pyrex dish. Bake for
30-40 minutes or until golden brown and firm. Cool to room temperature
and then cut into squares. I served them, today, with picante sauce on the side.

Preparation Time: 5 minutes