#2823 - Easy Chocolate Microwave Fudge

(by Shirley McNevich)

24oz. Nestle's semi-sweet chocolate bits
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, 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.

#1488 - German Chocolate Toffee Cake

(by Shirley McNevich)

1 box German chocolate cake mix (baked according to box directions in x 9 x 13 cake pan)
2 TBSP Parkay margarine
1 - 14oz. can Borden's sweetened condensed milk
1 jar caramel ice cream topping
1 can white frosting (or make your own)
1 cup toffee bits

In a 9 x 13 cake pan, bake the cake according to box directions but add 2 TBSP Parkay margarine to the batter and beat before pouring into the cake pan and baking. Let the cake cool for 10 minutes, then use the handle of a wooden spoon to make holes through the whole top of the cake (about 1" apart). Pour the whole can of condensed milk evenly all over the top of the cake so it soaks down into the holes--use the back of the spoon end of the wooden spoon to spread it evenly. Drizzle the caramel ice cream topping all over the top of the cake (as much as you wish). Cool to room temperature, then refrigerate until cold. Remove from refrigerator, frost the cake with white icing and sprinkle the toffee bits evenly over the top of the frosting. Keep refrigerated.

#284 - Pecan Chewies

(by Shirley McNevich)

1/4 cup butter
14oz. sweetened condensed milk
12oz. Nestle's semi-sweet chocolate chips
1 tsp.vanilla
1 cup flour
1/2 cup chopped pecans
pecan halves

Preheat oven to 350 degrees. Combine butter, condensed milk, and chocolate chips in a heavy saucepan--cook over medium/low heat--stir constantly until chocolate and butter melt. Remove from heat. Stir in vanilla, flour, and chopped pecans. Drop by teaspoonsful onto ungreased baking sheets. Press a pecan half into the center of each cookie. Bake at 350 degrees for 7 minutes. (do NOT overbake.) Remove cookies from cookie sheets and cool completely.