Kitchen Table Chat Recipes

Nutty North Pole Fudge
Makes 64 pieces

Ingredients:
1-1 pound package powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup nonfat dry milk powder
1/3 cup water
1/2 cup butter or margarine
1/2 cup chopped nuts (optional)

Directions:
Step 1 - Line the baking pan with foil, letting the foil hang over the
pan’s edges. Grease foil with butter or margarine. Set aside until Step
5. Step 2 – Stir powdered sugar and cocoa powder together in a large
mixing bowl. Set aside until Step 4. Step 3 – Stir togeter the dry milk
powder and water in small saucepan until powder is dissolved. Add the
half cup butter or margarine. Put pan on to burner to medium heat. Cook
just until mixture boils, using the wooden spoon to stir all the time to
melt the butter or margarine. Turn burner off. Remove pan from burner.
Step 4 – Pour the melted butter mixture into the powdered sugar mixture
in mixing bowl. Stir with wooden spoon until smooth. add the choped
nuts, if you like, and stir with wooden spoon until combined. Step 5 -
Pour fudge into prepared pan, spearding it evenly. While fudge is still
warm, use the table knife and ruler to mark the surface with 1-inch
squares. Chill several houres or until fude is firm. Step 6 – When fudge
is firm, use the foil to lift it out of the pan. Using the sharp knife,
cut fuge into squares – or – cut into shapes using cookie cuters. Store
tightly covered in refrigerator.

100 Grand Bar Bites
Ingredients:
30 caramels at room temperature
12 oz chocolate chips
3/4 cup rice crispies
Directions:
Unwrap caramels. Melt chocolate chips in microwave. For 1
minute. Stir, then cook an additional minute. DO NOT OVERHEAT!
Add rice crispies. Stir until blended. Dip each caramel and coat
completely in chocolate. Place on wax paper. Cool at room
temperature, 1 – 2hours.

Jello Divinity

3 cups granulated sugar
3/4 cup cold water
2 egg whites
1 cup chopped nuts
3/4 cup white Karo syrup
1/4 teaspoon salt
1 (3 ounce) box Jell-O (flavor desired)
1/2 cup miniature marshmallows

Directions

Combine sugar, syrup, water and salt in heavy saucepan. Cook over medium heat, stirring continually until it boils. Cook without stirring to a hard boil. Remove from heat and put into a bowl. Place the bowl in an ice bath and add Jell-O, mixing well to dissolve completely.
Beat egg whites until stiff peaks form.
After the Jell-O mixture has cooled to room temperature in the ice bath, gently fold in the stiffly-beaten egg whites. Add the marshmallows and nuts. Refrigerate at least 4 hours or overnight.