#2824 - Easy Peanut Butter Microwave Fudge

(by Shirley McNevich)

12oz. Nestle's semi-sweet chocolate bits
12oz. Reese's peanut butter chips
1 can Borden sweetened condensed milk (NOT evaporated)
1/4 cup Parkay margarine
1 cup chopped nuts

In a microwave safe bowl add chocolate bits, peanut butter chips, condensed milk and Parkay--microwave on medium 3-5 minutes (stirring each minute) until melted and smooth. Remove from microwave--add chopped nuts--stir until mixed. Pour mixture into a buttered 8 x 8 pan. Cool completely. Cut into squares.

#306 - Chocolate Butterscotch Fudge

12 ounce package Nestle's semisweet chocolate chips
1 cup butterscotch OR white chocolate chips
14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract or 2 tsp. imitation vanilla extract
8 ounce can walnuts


Grease your fudge pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan on low heat. Stir the chips and condensed milk until they melt together. Stir in the nuts. Pour the fudge into the pan. Put the fudge in the fridge and chill until firm. Loosen edges with a butter knife, then turn pan upside down on a cutting board to remove fudge. Cut the fudge into squares.

#226 - Cookie Bars

(by Lynn [Moyer] Simington - friend)

1/2 cup melted butter
1 1/2 cups graham cracker crumbs
1 cup chopped English walnuts
1 cup Nestle's chocolate bits
1 1/3 cups Baker's angelflake coconut
1 - 15oz. can Eagle brand condensed milk

Pour melted on to bottom of a 9 x 13 x 2 cake pan. Sprinkle graham cracker crumbs evenly over the butter. Sprinkle chopped nuts evenly over the top of the graham cracker crumbs. Scatter chocolate bits over the chopped nuts. Sprinkle the coconut evenly over the chocolate bits. Pour the can of milk evenly over the top of everything. Bake at 350 degrees for 25 minutes until top is lightly browned. Remove from oven--allow to cool for 15 minutes. Cut into bars.

#130 - Mock Graham Cracker Cheese Pie

(by Grace B. Rosenblum - friend)

14-16 graham crackers (put in plastic bag and crush with rolling pin)
1 stick melted butter
1 can Eagle brand condensed milk
4 eggs (separated)
Juice from 2 lemons and the rind of 1 lemon

Save about 1/4 cup of the crushed graham crackers for later. In a small bowl by hand, mix the rest of crushed graham crackers and the melted butter. Line a pie plate with the graham cracker/butter mixture. Beat the egg whites in a mixer until they are stiff. Set the egg whites aside. Beat the 4 egg yolks in the mixer. Add the condensed milk to the egg yolks, as well as the juice from 2 lemons and the rind of 1 lemon (use a peeler and scrape the outside of the lemon to remove the yellow rind). Blend well. With a spoon, fold in the 4 egg whites with the egg yolk/lemon juice/lemon rind/milk mix. Pour everything into the pie shell. Sprinkle the saved graham cracker crumbs over the top of the pie. Bake at 375 degrees for 15 minutes--make sure that the oven has been preheated before baking. Cool the pie and refrigerate. Keep refrigerated.

#106 - Homemade Caramels

(by Martha [Engle] Sweetser)

2 cans Eagle brand condensed milk
1 cup dark brown Domino's sugar
1 - 16oz. bottle of dark Kayro corn syrup
1 pound butter

Combine all ingredients in a saucepan over medium heat--you must stir constantly. Heat until small amount of the mixture will form a soft ball if you drop it in a glass of cold water. When done, pour on a greased cookie sheet that has a lip on all four sides. Let cool. Cut into 1" square pieces and wrap individually in small pieces of wax paper, twisting the ends closed.

#92 - Magic Cookie Bars

(by Lois [Pennypacker] Minnich)

1 1/2 cups graham cracker crumbs
1 stick Parkay margarine
1/3 cup Baker's coconut
1 cup Nestle's chocolate bits
1 cup chopped nuts (optional)
1 cup Borden's condensed milk

Melt the margarine in the microwave. In a small bowl, add the graham cracker crumbs and the melted margarine. Stir well, then use the mixture to cover the bottom of a buttered 9 x 13 x 2 cake pan. Top with a layer of coconut, then a layer of chocolate bits, then a layer of nuts if desired. Pour the cup of condensed milk evenly over the whole top. Bake at 350 degrees for 30 minutes. Let it cool before cutting into squares.