#3862 - Rice Krispie Treat Frosting

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Fluff marshmallow creme
1 tsp. vanilla
2-3 TBSP milk (as needed)
3-4 cups Domino's powdered sugar
5 rice krispie treats (store bought OR homemade)

Cut all of the rice krispie treats into small pieces--set aside. In a mixer add butter and Fluff--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Add milk (if necessary)--beat until creamy. Remove bowl from mixer--add rice krispie treat pieces--stir to mix.

#3853 - Devil Bars

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
1/2 cup butter (melted)
2/3 cup milk
3/4 cup Jif creamy peanut butter
1 - 7oz. jar Fluff marshmallow creme
1/2 cup chopped peanuts
6oz. Baker's semi-sweet baking chocolate (coarsely chopped)

In a bowl add the cake mix powder, melted butter and 1/3 cup of the milk--mix well. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees 12-14 minutes or until center is almost set. Remove from oven and set aside for 3 minutes. In a bowl add the peanut butter and 1/3 cup milk--mix well. Spread the peanut butter mixture evenly over the baked crust. Dollop the marshmallow creme all over the top of the peanut butter mixture. Sprinkle the chopped nuts and coarsely chopped baking chocolate evenly over the top. Bake at 350 degrees 18-20 minutes or until center is set. Cool completely. Cut into bars or squares.

#3818 - Snickers Fudge

(by Shirley McNevich)

Note: it's very easy to make--just has a lot of steps and waiting in between (but totally worth it).

Layer One: 1 cup Nestle's MILK chocolate chips; 1/4 cup Nestle's butterscotch chips; 1/4 cup Jif creamy peanut butter

Layer Two: 1/4 cup butter; 1 cup white sugar; 1/4 cup Carnation evaporated milk (NOT condensed); 1 1/2 cups Fluff marshmallow creme; 1/4 cup Jif smooth peanut butter; 1 tsp. vanilla; 1/1 2 cups chopped salted peanuts

Layer Three: 14oz. Kraft caramels; 1/4 cup heavy whipping cream

Layer Four: 1 cup Nestle's MILK chocolate chips; 1/4 cup Nestle's butterscotch chips; 1/4 cup Jif creamy peanut butter

Directions for Layer One: in a saucepan over low heat add 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup Jif smooth peanut butter--cook/stir over low heat until melted and smooth. Spread the mixture evenly over the bottom of a greased 9 x 13 cake pan. Cool to room temperature, then refrigerate until set. Layer Two: in a saucepan over medium heat add butter--melt. Add white sugar and evaporated milk--cook/stir until boiling. Once boiling, cook/stir for 5 minutes. Remove from heat--add Fluff marshmallow, 1/4 cup Jif peanut butter and the vanilla--stir well until mixed and smooth. Add chopped peanuts--stir to mix. Remove pan from refrigerator and evenly spread the marshmallow mixture over the cold layer one mixture. Cool to room temperature, then refrigerate until set. Layer Three: Unwrap the caramels. In a saucepan over low heat add the unwrapped caramels and the heavy whipping cream--cook/stir until melted and smooth. Remove pan from refrigerator--spread the caramel mixture over the cold layer two mixture. Cool to room temperature, then refrigerate until set. Layer Four: In a saucepan over low heat add 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup Jif smooth peanut butter--cook/stir until melted and smooth. Spread the chocolate mixture over the set layer three mixture. Cool to room temperature, then refrigerate until set. Cut the fudge into squares using a sharp knife.

#3787 - Oreo Cookie Fudge

(by Shirley McNevich)

3 cups white sugar
1 1/2 sticks softened butter
1 - 5oz. can Carnation evaporated milk (NOT condensed)
2 cups Nestle's premium white chocolate chips
1 - 7oz. jar Fluff marshmallow
1/2 cup finely crushed Oreo cookies
1 tsp. vanilla
1 cup coarsely crushed Oreo cookies

Line a 9" fudge pan with foil. In a saucepan over medium heat add butter, white sugar and Carnation milk--cook/stir until you get a full rolling boil. Once boiling, cook/stir for 3 minutes. Remove from heat--add white chocolate chips, Fluff marshmallow, finely crushed Oreo cookies and vanilla--stir until mixed and smooth. Pour batter into foil lined pan. Sprinkle the coarsely crushed Oreo cookies evenly over the top. Use a butter knife to swirl the cookies into the fudge (but only let the knife go halfway down into the batter--do NOT let the knife go all the way to the bottom of the pan). It's okay if some of the cookies are sticking out of the top of the fudge. Cool to room temperature, then refrigerate until cold. Lift fudge out of pan with the foil edge, flip it upside down on a cutting board, peel off the foil and discard the foil. Cut the fudge into squares.

#3613 - Red and Green Grape Salad

(by Shirley McNevich)

1lb. seedless green grapes (washed; stems removed)
1lb. seedless red grapes (washed; stems removed)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 7oz. jar Fluff marshmallow creme
1 bag of granola

In a large glass bowl add both green and red grapes--carefully use your hands to mix them together. In a mixer add cream cheese and marshmallow creme--beat until mixed, then beat on medium speed until smooth and creamy. Scoop the cream cheese mixture over the grape mixture--use a rubber spatula to carefully toss to coat. Cover with Saran wrap and refrigerate until cold. When ready to serve, sprinkle granola (your choice of amount) over the whole top and use the rubber spatula again to toss the granola into the mixture.

#3399 - Double Chocolate Fudge

(by Shirley McNevich)

1 - 7oz. jar Fluff marshmallow
1 1/2 cups white sugar
2/3 cup Carnation evaporated milk (NOT condensed)
1/4 cup butter
1/4 tsp. salt
2 cups Nestle's MILK chocolate chips
1 cup Nestle's SEMI-SWEET chocolate chips
1/2 cup chopped nuts (optional)
1 or 2 tsp. vanilla

Line an 8" fudge pan with foil. In a saucepan over medium heat add fluff marshmallow, white sugar, Carnation milk, butter and salt--cook/stir until full rolling boil, then turn heat back slightly and continue cooking/stirring for 5 minutes. Remove from heat and quickly add milk chocolate chips and semi-sweet chocolate chips--stir quickly until melted and smooth. Add chopped nuts and vanilla--stir quickly, then pour fudge into pan. Cool to room temperature, then refrigerate until cold before cutting. Keep fudge refrigerated.

#3339 - Smooth Peanut Butter Fudge

(by Aunt Eileen [Knouse] Carter)

1lb. Domino's powdered sugar
1/2 cup milk
8oz. Fluff marshmallow
8oz. Jif smooth peanut butter
2 TBSP butter
1 TBSP vanilla

In a saucepan add milk and powdered sugar--cook/stir over low heat until boiling. Once boiling, continue cooking/stirring for exactly 5 minutes. Remove from heat--add Fluff, peanut butter, butter and vanilla--stir briskly until everything is melted and smooth. Pour batter into a foil lined fudge pan. Cool completely. Refrigerate overnight, dump fudge onto a cutting board, peel off the foil, then cut fudge into squares.

#3105 - Chocolate Marshmallow Frosting

(by Shirley McNevich)

1 - 7oz. jar Fluff marshmallow creme
1 cup softened butter
1/2 cup Hershey's cocoa
1 tsp. vanilla
2 cups Domino's powdered sugar
milk (if needed)

Lightly spray the beater(s) of your mixer with Pam cooking spray. In a mixer add Fluff and softened butter--beat. Add cocoa and vanilla--beat. Slowly add powdered sugar--beat 3 minutes or until creamy. If too thick, add 1 tsp. milk at a time and beat again. If too thin, add a little more powdered sugar and beat again.

#3084 - Chocolate Crunch Bars

(by Becky Lynn Mohr - friend)

1/2 cup softened butter
2 eggs
3/4 cup flour
1/2 tsp. baking powder
1 cup white sugar
1 tsp. salt
1 square Baker's unsweetened baking chocolate (melted according to box directions)
1 cup chopped nuts
1 pint Fluff marshmallow creme
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 cup Jif peanut butter
1 cup rice krispies cereal

In a mixer add butter and eggs--beat. Add flour, baking powder, white sugar and salt--beat for 1 minute. Add melted chocolate and chopped nuts--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Remove from oven--spread the whole jar of Fluff all over the top. Return to oven and bake for 3 more minutes. Remove from oven--spread melted marshmallow evenly all over the top until smooth. Cool completely. In a microwave safe bowl add chocolate bits and peanut butter--microwave on high in 20 second increments until melted, then stir until smooth. Add rice krispies--stir until mixed. Spread the rice krispies mixture over the cooled mixture. Cool to room temperature. Cut into bars or squares.

#3023 - Crunchy Fudge

(by Shirley McNevich)

2 cups white sugar
1 cup milk
2 cups Fluff marshmallow creme
1 - 12oz. jar Jif crunchy peanut butter
1 tsp. vanilla

Line a 9" square pan with foil. In a saucepan over medium low heat add white sugar and milk--cook/stir until boiling. Continue cooking/stirring for 5 minutes or until candy thermometer reaches 238 degrees. Remove from heat--add Fluff, peanut butter and vanilla-stir until well blended. Pour mixture into the foil lined pan. Cool completely until set. If not completely set, refrigerate until firm. Remove fudge from pan, peel off the foil, and cut fudge into squares.

#3007 - Bittersweet Peanut Butter Fudge

(by Shirley McNevich)

4 cups white sugar
1 tsp. cider vinegar
2 TBSP Kayro clear corn syrup
2 squares Baker's bittersweet baking chocolate
1 cup Carnation evaporated milk (NOT condensed)
2 cups Jif peanut butter
1 - 7oz. jar Fluff marshmallow creme

Line a 9 x 13 cake pan with foil. In a heavy saucepan add white sugar, cider vinegar, corn syrup, baking chocolate and Carnation milk--put saucepan over medium low heat. Cook/stir to a rolling boil. Once you have a rolling boil, cook/stir for 3 minutes. Remove from heat--add peanut butter and Fluff--stir well until smooth and creamy. Pour mixture into the foil-lined cake pan. Cool to room temperature, then refrigerate until hard. Dump the fudge on to a cutting board, peel off the foil, and cut fudge into squares.

#2850 - Creamy Fudge

(by Shirley McNevich)

1 1/2 cups white sugar
2/3 cup Carnation evaporated milk (NOT condensed)
8 squares of Baker's semi-sweet baking chocolate
1/2 cup Fluff marshmallow cream
1/2 cup chopped nuts (optional)
1/4 cup softened butter
1 tsp. vanilla

Unwrap chocolate squares and cut eat square into four pieces. In a bowl add chocolate pieces, Fluff marshmallow, chopped nuts, softened butter and vanilla--set aside. In a saucepan over medium heat add white sugar and evaporated milk--cook/stir until it starts to boil. Turn heat back to low--let it boil over low heat for 10 minutes while stirring. Pour the boiling sugar mixture into the chocolate mixture--keep stirring until all of the chocolate is melted and the whole mixture is smooth. Line an 8" fudge pan with foil. Pour the fudge mixture into the pan. Cool completely, then refrigerate until cold. Remove from refrigerator, dump fudge on to a cutting board, peel off the foil and cut the fudge into squares.

#2825 - Ripple Fudge

(by Shirley McNevich)

3/4 cup Parkay margarine
3 cups white sugar
2/3 cup Carnation evaporated milk (NOT condensed)
1 cup creamy OR chunky Jif peanut butter
1 - 7oz. jar Fluff marshmallow
1 tsp. vanilla
1 - 6oz. bag Nestle's semi-sweet chocolate bits

In a 4 quart microwave safe bowl add Parkay--microwave on high until melted. Remove from microwave--add white sugar and evaporated milk--stir until mixed. Return to microwave--microwave on high until mixture comes to a rolling boil (about 5 minutes). Remove from microwave--stir well. Return to microwave--microwave on high for 3 more minutes. Remove from microwave--stir well. Return to microwave--microwave on high for 3 minutes. Remove from microwave--stir well. Return to microwave and microwave on high for 2 1/2 minutes--remove from microwave and stir well. Check the temperature of the mixture with a candy thermometer--it should be between 236 degrees and 238 degress. If not, microwave on high for additional time until the temperature is correct. Add peanut butter, marshmallow and vanilla--stir well until mixed and smooth. Pour mixture into a foil lined 9 x 13 cake pan. Sprinkle the chocolate bits all over the top. Once the chocolate bits melt, use a greased knife to swirl the melted chocolate through the peanut butter fudge. Cool completely. Remove fudge from pan, peel off the foil and cut fudge into squares.

#2786 - Chocolate Chip Sandwiches

(by Shirley McNevich)

your favorite homemade chocolate chip cookies
1 1/2 cups Fluff marshmallow creme
3/4 cup softened butter
2 1/2 cups Domino's powdered sugar
2 tsp. vanilla

In a mixer add marshmallow creme, softened butter--beat. Add vanilla--beat. Slowly add powdered sugar--beat until mixed, then beat on high speed until smooth. Spread 1 TBSP of the marshmallow mixture between two chocolate chip cookies and press them together so the marshmallow mixture is between the cookies.

#2658 - Apple Fudge

(by Shirley McNevich)

1 cup plain applesauce
3/4 cup Parkay margarine
2/3 cup Carnation evaporated milk (NOT condensed)
3 cups white sugar
2 cups Fluff marshmallow cream
1 tsp. vanilla
2 cups Domino's powdered sugar (sifted--measure before sifting)
1 tsp. apple pie spice

In a saucepan over medium heat add applesauce, Parkay, evaporated milk and white sugar--cook/stir constantly to 235 degrees on a candy thermometer. Remove from heat--add Fluff, vanilla, apple pie spice and powdered sugar--stir quickly until well mixed and smooth. Pour mixture into a greased fudge pan. Cool completely. Cut into squares. Please note--this is a very sweet fudge.

#2621 - Easy Peanut Butter Fudge

(by Sue Sheaffer - friend)

2 cups white sugar
1/2 cup milk
1 1/3 cups Jif peanut butter
1 - 7oz. jar Fluff marshmallow cream

In a saucepan add white sugar and milk--cook/stir over medium low heat until it comes to a rolling boil. Once boiling, cook/stir for 3 minutes. Remove from heat--add peanut butter and marshmallow cream--stir until mixed and smooth. Pour mixture into an 8 x 8 foil lined pan. Cool to room temperature, then refrigerate until cold. Remove from refrigerator, dump out the fudge, peel off the foil and cut the fudge into squares.

#2596 - Dove Chocolate Rice Krispie Treats

(by Shirley McNevich)

1/2 stick Parkay margarine
1 - 8 oz. jar Fluff marshmallow
5 cups Rice Krispies cereal
1 bag Dove chocolate miniatures

In a 3 qt. saucepan, melt margarine on low heat and add marshmallow--stir until all melted and smooth. Remove from stove and add Rice Krispies--stir until coated. Pour mixture into a buttered 9 x 13 x 2 cake pan and smooth it into the bottom of the pan using the back of the spoon. Repeat until all mixture is in pan. Let cool and cut into squares. Unwrap some of the Dove chocolate miniatures and cut each into four smaller pieces. Place pieces in a measuring cup until you have just over 2 cups of pieces. In a double boiler melt the Dove chocolate pieces. Dip the rice krispie squares one at a time into the melted chocolate so that the top 1/3 of each rice krispie square is coated. Place them on wax paper until chocolate is hardened.

#2470 - Pumpkin Meringue Pie

(by Shirley McNevich)

3 eggs
1 - 16oz. can Libby's pumpkin
3/4 cup white sugar
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. salt
1 can Carnation evaporated milk (NOT condensed)
1 - 9" pie crust dough (or make your own)
a dash of salt
1 - 7oz. jar Fluff marshmallow

In a mixer add 3 egg yolks and white sugar--beat. Add pumpkin, cinnamon and vanilla--beat. Add 1 tsp. salt and the evaporated milk--beat. Grease a pie plate, insert pie crust dough, spray the inside of the dough with Pam and flute the dough edges. Pour the pumpkin batter into the pie dough. Bake at 425 degrees for 15 minutes, then without opening the oven door reduce the heat to 350 degrees and bake for 45 minutes longer or until inserted knife comes out clean. Set pie aside. In a mixer add 3 egg whites and a dash of salt--beat until stiff peaks form. Add Fluff marshmallow--beat again until stiff peaks form. Spread the meringue all over the top of the pie making sure the whole top of the pie is covered. Bake at 350 degrees for 15 minutes or until meringue is lightly browned.

#2392 - Peanut Butter Ice Cream Pie

(by Shirley McNevich)

1/2 gallon vanilla ice cream (softened)
1 - 8oz. jar Fluff marshmallow
1 - 18oz. jar Jif chunky peanut butter
1 ready-made graham cracker crust
1 - 8oz. Cool Whip (thawed)
1 jar fudge ice cream topping

In a large bowl add softened ice cream, marshmallow and peanut butter--stir until well mixed. Spread the mixture into the graham cracker crust--freeze for an hour. Remove from freezer--spread fudge topping over the top of the pie--freeze overnight. The next day spread the Cool Whip over the top before serving.

#2363 - Vanilla Buttercream Frosting/Icing

(by Shirley McNevich)

1 cup softened butter
1 - 7oz. jar Fluff marshmallow cream
2 cups Domino's powdered sugar
1 tsp. vanilla

In a mixer add softened butter--beat. Add Fluff--beat. Add vanilla--beat. Slowly add powdered sugar--beat until smooth, then beat on high speed for 2 minutes.