Fudge

(Nestle Tollhouse)

Preparation - 10 minutes Cooking - 6 minutes Cooling Time - 2 hours refrigerating

1 1/2 cups granulated sugar
2/3 cup (5 fl. ounce can) Evaporated Milk
2 Tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 ounces) Semi-Sweet Chocolate Morsels
1/2 cup chopped walnuts or pecans (optional)
1 teaspoon vanilla extract

Line an 8-inch-square baking pan with foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

For Milk Chocolate Fudge: Substitute 1 3/4 cups (11.5 ounces) Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

For Butterscotch Fudge: Substitute 1 2/3 cups (11 ounces) Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

For Peanutbutter Chocolate Fudge: Substitute 1 2/3 cups (11 ounces)Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

recipe found here

Super Fast & Easy Dinner

1 pound lean ground beef, or 2-3 chicken breasts, or 1 container firm tofu
1 jar salsa (preferably fresh, not canned)
Brown Rice
Cheese (optional)

Brown ground beef until no longer pink, or boil chicken breasts about 10 minutes and shred when no longer pink, or drain and dice tofu. Add the jar of salsa to the meat and warm on stove. Serve over rice with cheddar cheese or other toppings.