Million Dollar Fudge

INGREDIENTS:
4 1/2 cups white sugar
1 pinch salt
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
2 cups chopped nuts
1 (12 ounce) package semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
2 cups marshmallow creme
DIRECTIONS:
Butter two 9x9 inch baking pans and set aside.
Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large
mixing bowl. Set aside.
In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low
heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour
into prepared pans. Let stand a few hours before cutting.

German Chocolate Chip Bread

2 boxes of German Chocolate cake mix
2 small boxes of chocolate instant pudding
1- 12 oz sour cream
10 eggs
1 1/2 cups of oil
1/2 cup of water
12 oz of chocolate chips
1 cup of chopped nuts (if desired)
Instructions:
Mix together all ingredients. Pour into three greased loaf pans. Bake
at 325 degrees for one hour or until done when tested with wooden
pick.
May be frozen, heated in microwave, and keeps well in refrigerator
for several days.

White Chocolate Apricot-Hazelnut Truffles

(makes 28 truffles)
Ingredients:
1 1/4 C hazelnuts (aka filberts)
1/4 C finely chopped dried apricots
24 ounces imported white chocolate
6 Tbl heavy cream
Instructions:
On a baking sheet, spread out 1 1/4 C hazelnuts. Bake at 350 F for 10
minutes, or until nuts are light brown and the dark skins are cracked.
Remove as much of the skins as possible by rubbing nuts in a terrycloth
towel. Finely chop nuts in a food processor.
In a 1-quart glass container, combine 12 ounces imported white
chocolate, cut up and 6 Tbl heavy cream.

Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring
twice, until chocolate is melted and smooth. [You can do this step in a
double-boiler if you don't have a microwave.]
Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C finely
chopped dried apricots.
Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm
enough to hold its shape. (If mixture gets too hard, let stand at room
temperature for 30 minutes or so, until firm but soft enough to shape.)
Form 28 smooth 1 1/4-inch diameter balls, either by using a 1 1/4-
inch automatic-release ice cream scoop, or by rolling 1 Tbl of the
mixture between your (clean!) hands.
Place on a wax paper-lined cookie sheet and refrigerate until firm, 1
hour or longer.

Thin Fudgy Chocolate Strippers

1 1/2 c All-purpose flour
1/3 Cap unsweetened cocoa
1/2 ts Baking soda
1/4 ts Salt
1 c Sugar
3 tb Stick margarine, softened
1 ts Instant espresso granules Or 2 ts Instant coffee granules
1 ts Vanilla extract
1 (2 1/2-ounce) jar prune baby food
1 lg Egg
Nonstick cooking spray
1 (1-oz) square semisweet chocolate, chopped
1 (1-oz) square white baking chocolate, chopped
Preheat oven 350 F. Mix flour, cocoa, baking soda and salt in bowl; stir
well. Combine sugar, margarine, espresso, vanilla, baby food and egg
in large bowl. Beat at high speed with mixer for 2 minutes; stir in dry
ingredients (dough will be thick). Spoon dough into 15xlO-inch jellyroll
pan coated with cooking spray. Bake 13 minutes. (Do not overcook.)
Cool completely in pan. Cut into 36 bars. Place bars on wax paper.
Place semisweet chocolate in heavy duty zip-top plastic bag; place
white chocolate in a heavy-duty Tiptop plastic bag. Microwave both
bags at Medium-Low (30 percent power) for 1 minute or until
chocolate melts. Knead bags until smooth. Snip a tiny hole in corner of
each bag; drizzle chocolates over bars. Allow drizzle on bars to cool,
before eating. Makes 3 dozen. Note: Can be made ahead of time, and
stored in airtight container. Drizzle chocolates onto bars on the day
you wish to serve them.

Caramel Peanut Fudge

INGREDIENTS:
BOTTOM LAYER
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
FILLING
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
CARAMEL
1 (14 ounce) package individually wrapped caramels, unwrapped
1/4 cup heavy cream
TOP LAYER
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
DIRECTIONS:
Lightly grease a 9x13 inch dish.
For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips
and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir
until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar
and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and
stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread
over bottom layer, return to refrigerator until set.
For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook
and stir until melted and smooth. Spread over filling. Chill until set.
For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate
chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until
melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch
squares.

Eclair Cake Recipe

1 1 lb. box honey graham crackers**
2 small regular OR instant vanilla pudding*
2 3/4 c. milk
1 8 oz. container Cool Whip
Frosting:
1 can Duncan Hines Chocolate Buttercream frosting, softened for
about 10 seconds in the microwave, so that it will spread easily across
the top layer of the cake.
OR
1 pkg. Choco-bake (unsweetened liquid chocolate)
2 tsp. white Karo
2 tsp. vanilla
3 T. soft margarine
1 1/2 c. powdered sugar
3 T. milk
Butter 9x13" pan, and layer with whole graham crackers.
Prepare pudding according to pkg. direction, and let cool, or for
instant pudding, mix pudding and milk. Blend in cool whip.
Put 1/2 pudding mixture over crackers. Layer more crackers over
pudding. Top with rest of pudding. Cover with a layer of crackers.
You will have 3 layers of crackers.
Refrigerate for 2 hrs. before frosting.
Frosting:
Beat all frosting ingredients until smooth. Frost cake and
refrigerate 2 hrs.
Cake can be frozen.
Makes 10-16 servings
Note:
*Chocolate pudding can be used.
*French Vanilla pudding can be used.
**Chocolate graham crackers can be used.

Chocolate Truffles Recipes

½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar
Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners'
sugar and the cocoa; add alternately with cream and vanilla to butter.
Blend well. Chill until firm. Shape small amount of mixture around
desired center; roll into 1 inch balls. Drop into desired coating and turn
until well covered. Chill until firm.

Valentine`s Day Prawns

Ingredients:

* 3/4 pound Medium prawns, peeled and deveined
* 2 teaspoons Cornstarch
* 1 teaspoon Sesame oil
* 1/4 teaspoon Salt
* 1 pinch White Pepper
* 3 tablespoons Ketchup
* 2 teaspoons lemon juice
* 1/2 teaspoon chili sauce
* 1 cup Broccoli flowerets
* 1 tablespoon Salad oil
* 1 teaspoon Minced garlic
* 1 tablespoon sherry
* 1 pinch White pepper

Directions:

In a small bowl, combine cornstarch, sesame oil, salt and a pinch of white pepper. Add prawns and stir to coat. Cover and marinate in refrigerator for 30 minutes.
In a small bowl, mix together ketchup, lemon juice, and chili sauce. Set aside.
In a medium-size saucepan, bring 2 inches of water to a boil. Add broccoli and simmer until crisp tender, about 1 1/2 minutes. Drain broccoli, rinse under cold water until cool then drain again.
Arrange broccoli in center of serving platter; set aside.
Place a wok over high heat. When wok is hot, add oil and swirl to coat the surface. Add garlic and prawns and stir-fry until shrimp turns pink, about 2 minutes. Remove half the prawns from the wok and set aside.
Add wine and pinch of pepper to the pranws remaining in the wok; stir to coat completely. Place the prawns on one side of the platter.
Return reserved prawns to wok. Add chili sauce and stir to coat and heat through, about 1 minute.
Spoon prawns and sauce onto other side of serving platter.

Valentine`s Day Cinnamon Candy

Ingredients:

* 1 cup Brown sugar
* 2 tablespoons Butter
* 1/2 cup Corn syrup
* 1 tablespoon Cinnamon
* 1/2 cup Water

Directions:

Combine ingredients. Boil to soft crack stage (275 - 280 F). Pour into well-buttered, shallow pan. When cool, cut in squares.

Valentine`s Day Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two

Ingredients:

* 2 (8 oz. ea) beef tenderloins
* salt and pepper
* 1 tablespoon butter
* 3 tablespoons chopped shallots
* 1 Tbl. green peppercorns
* 1 cup beef broth
* 1 tablespoon whole grain Dijon mustard
* 2 tablespoons heavy cream
* 2 tablespoons brandy
* 2 tablespoons chopped chives for garnish

Directions:
Salt and pepper beef on both sides. Heat butter in medium skillet on medium heat. Add beef; cook 5 min; turn, cook another 5 min. Remove to platter; tent with foil to keep warm. In same skillet, add shallots and peppercorns. Cook 2 min. or until soft. Add broth, mustard, cream and brandy. Cook 5 min. or until reduced to 1/2. Place beef on serving plates. Top with sauce, garnish with chopped chives.

Valentines Love Fudge

Ingredients:

* 3/4 cup margarine or butter
* 3 cups sugar
* 1 (5oz) can evaporated milk
* 1 package (12oz) semi-sweet chocolate chips
* 1 jar marshmallow creme
* 1 cup chopped pecans
* 1 teaspoon vanilla
* 3 capsules ginseng (available at drug stores and health food stores)

Directions:

Lightly grease a 13X9 inch baking dish Mix margarine, sugar and milk in a large heavy saucepan. Bring to a rolling boil for 5 minutes. Stir constantly. Turn off heat and stir in chocolate chips. Add rest of the ingredients and mix well. Pour into baking dish and let it set up at room temperature

Valentines Creamy Jigglers

Ingredients:

* 2 1/2 cups boiling water
* 2 large pkgs. any red flavor gelatin
* 1 cup cold milk (2%)
* 1 small pkg. vanilla flavor instant pudding mix

Directions:

Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool 30 minutes at room temperature.

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Quickly pour into gelatin. Stir with wire whisk until well blended. Pour into 13X9 pan. Refrigerate 3 hours or until firm.

Dip bottom of pan in warm water about 15 seconds. Cut into decorative shapes with heart-shaped cookie cutters all the way through gelatin. Lift from pan.

Valentine's Day Red Cake

Ingredients:

* 2 1/2 cups self-rising flour
* 1 1/2 cup vegetable oil
* 1 teaspoon vanilla
* 1 1/2 cup granulated sugar
* 1 teaspoon white vinegar
* 1 cup buttermilk
* 1 teaspoon baking soda
* 1/4 cup red food coloring
* 1 teaspoon cocoa
* 2 large eggs

Frosting

* 1 1/2 sticks butter -- softened
* 1 pound powdered sugar
* 10 ounces cream cheese -- softened
* 2 cups chopped pecans

Directions:

Heat oven to 350F degrees. Mix together all cake ingredients with mixer until well blended. Spray 3 (9-inch) round cake pans with non-stick coating. Pour batter into the pans.

Bake for 20 minutes. Cool 10 minutes and remove from pans to cool completely before frosting.

To prepare frosting, combine butter, cream cheese and Big Chief powdered sugar in a bowl and beat until very fluffy.
Fold in 1/2 cups pecans to decorate top of cake. Refrigerate at least 1 hour before serving.

Valentine Shake

Ingredients:

* 3 cups milk
* 1 cup strawberries
* 3 ice cubes

Directions:

Put all ingredients in blender. Mix. Pour into glasses.