**I am changing my blog right now, so bear with me!**
I may have already said I this, I am not a huge fudge fan. But, this stuff is an exception. It is #1 in my mind for best fudge ever. The two tones make it so colorful and the taste, mmmm. You won't want any other fudge after this!
"Two Tone Fudge"
Ingredients:
1-1/2 teaspoons plus 1/2 cup butter, softened, divided
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1 cup chopped walnuts
1/2 cup butterscotch chips
Directions: Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme until melted and blended. Remove from the heat; stir in vanilla. Pour 2-1/2 cups into a bowl; stir in the chocolate chips and walnuts until chips are melted. Pour into prepared pan. Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm. Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator. Yield: 2-3/4 pounds.
Hot Chicken Swirls?? I mean with that name they have to be good. And with that name and the taste, they are one terrific appetizer!
"Hot Chicken Swirls"
1-1/2 teaspoons plus 1/2 cup butter, softened, divided
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1 cup chopped walnuts
1/2 cup butterscotch chips
Directions: Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme until melted and blended. Remove from the heat; stir in vanilla. Pour 2-1/2 cups into a bowl; stir in the chocolate chips and walnuts until chips are melted. Pour into prepared pan. Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm. Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator. Yield: 2-3/4 pounds.
Hot Chicken Swirls?? I mean with that name they have to be good. And with that name and the taste, they are one terrific appetizer!
"Hot Chicken Swirls"Ingredients:
2 tubes (8 ounces each) Pillsbury® Refrigerated Reduced-Fat Crescent Dinner Rolls
1 cup shredded cooked chicken breast
4 ounces cream cheese
1/4 cup prepared ranch salad dressing
1/4 cup shredded cheddar cheese
1/4 cup finely chopped sweet red pepper
2 green onions, finely chopped
2 tablespoons Louisiana-style hot sauce
Directions:
Separate each tube of crescent dough into four rectangles; gently press perforations to seal. In a small bowl, combine the remaining ingredients; spread evenly over rectangles. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into eight slices; place cut side down on ungreased baking sheets. Bake at 375° for 9-10 minutes or until golden brown. Refrigerate leftovers. Yield: 64 appetizers.
2 tubes (8 ounces each) Pillsbury® Refrigerated Reduced-Fat Crescent Dinner Rolls
1 cup shredded cooked chicken breast
4 ounces cream cheese
1/4 cup prepared ranch salad dressing
1/4 cup shredded cheddar cheese
1/4 cup finely chopped sweet red pepper
2 green onions, finely chopped
2 tablespoons Louisiana-style hot sauce
Directions:
Separate each tube of crescent dough into four rectangles; gently press perforations to seal. In a small bowl, combine the remaining ingredients; spread evenly over rectangles. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into eight slices; place cut side down on ungreased baking sheets. Bake at 375° for 9-10 minutes or until golden brown. Refrigerate leftovers. Yield: 64 appetizers.
