This time of year we’re all busy but we all want to have some goodies on hand for guests and family or just something yummy to drink. Here are three of my go to recipes that I thought you might enjoy.
EASY CHOCOLATE CHIP FUDGE
2 C (12 oz pkg) Hershey’s semi-sweet chocolate chips or mini chips
1 1/3 C (14 oz) can sweetened condensed milk
1/2 C chopped nuts (optional)
1 tsp vanilla
Combined sweetened condensed milk and chips in a glass mixing bowl. Microwave on High about 1 to 1 1/2 minutes until mixture is smooth when stirred. add nuts and vanilla. spread in a greased 8 inch square pan. Cover. Chill until firm. Cut into pieces.
This fudge is melt in your mouth delicious and people will think you spent hours making it to get it so creamy.
BEST PUNCH EVER
1 6 oz box of cherry jello
2 C sugar
2 C boiling water
4 1/2 C cold water
1 46 ounce can pineapple juice
1 c real lemon juice
mix all together until sugar and jello is dissolved then freeze. I freeze portions in zip lock baggies so I can take as much or as little out of the freezer when I want it. Let it thaw a little then mix with ginger ale until it’s nice and slushy and serve. Kids and adults go crazy over this punch. You might want to double the recipe because it’s going to disappear in a hurry.
BRANDY SLUSH
9 c water
2 c sugar
1 large frozen lemonade
1 large frozen orange juice (use orange juice for peach or apricot flavor, use grape juice for blackberry flavor)
3 c brandy (peach, apricot or blackberry)
Boil water and sugar 15 min. Add lemonade and OJ (or lemonade and grape juice for blackberry brandy) and brandy and stir really well. Freeze for at least 3 days. Add ginger ale and serve
Yum, yum, yummy!
Hope you enjoy and if you have any fast, fantastic recipes I’d love to hear them!!
Riding With The Top Down 
If you are looking for a quick and easy spicy dip
1 package Cream cheese ( I use low fat kind)
1jar chunky picante sauce/salsa
Blend well together and refrigerate for an hour then serve with chips or vegetables
like the sounds of that. thanks, Linda!
Here are some easy ones:
1. Dip little round peanut butter Ritzbits crackers in white almond bark, add a few sprinkles on top while still damp
2. Vanilla wafers–spread with strawberry cream cheese and top with a kiwi slice
3. Punch
1/2 gal carton sherbet–appropriate color for the event
Tall (46 oz) can pineapple juice
1 liter sugar free lemon lime soda
Slightly soften the sherbet in a punch bowl, add the juice, break up the punch (doesn’t have to be smooth–a few bigger chunks keep it colder) then stir in the soda. Creamy and lovely!
4. Caprese Skewers–our family LOVES these!
24 grape tomatoes
12 mozzarella squares (cut to approxomate size of the tomatoes
Thread one tomato, a mozzarella cube and a tomato on a tooth pick
Arrange on plate, drizzle with dressing just before serving:
Carprese skewers dressing (mix together)
Container of basil pesto (buy in the refrigerator area of store)
2 Tbsp high quality olive oil
2 tsp balsamic vinegar
These are GREAT Rox! thanks
oops. That was APPROXIMATE. I typed too fast!
These sound really good, I am going to make this fudge. Have you ever made it with milk chocolate chips?
I’ve always used the semi sweet so I don’t know. What I do know is this does not fail. always great consistency
Wow, 4 ingredient fudge? I’m on it, Cindy.
That sweetened condensed milk is amazing. I had a recipe for easy candy using that stuff, but I haven’t made it in ages. As I remember, you put 2 unopened cans in boiling water and simmer for about an hour. Cool and open the cans, and there you have caramel. You make the chocolate coating in a double boiler–chocolate cups and paraffin (but I don’t remember the measurements) and then dip spoonfuls of caramel into the chocolate, drop on waxed paper, and they cool into yummy candy. Has anyone done this? From my friend, Kay Stephens, who taught me so many domestic arts–homemaking IS an art–when we were teachers and young mothers starting out.
So I googled Eagle Brand sweetened condensed milk, and the site cautions against boiling in the can. (Actually, we’d put the cans in boiling water and simmer for an hour). Calls it “an old method.” Says heat in double boiler for 1-11/2 hours. Doesn’t say what the danger is. All I know is, it worked in the olden days.
The problem with heating the contents in the can is the linning of the can. Most are now alluminum alloys and when heated can release toxins into your food.
Cindy, these are wonderful recipes! I’m going to try that fudge! YUM!!:)