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Extra Easy Fudge 
Servings 48

2 cups milk chocolate chips 
2 1/2 cups prepared chocolate frosting 
1 cup chopped walnuts 

DIRECTIONS
Line one 8x8 inch square pan with foil. 
Lightly butter the foil. 
In a small saucepan melt the chocolate chips 
over low heat, stirring constantly. Remove the 
melted chocolate from the heat and stir in the 
frosting and the nuts stirring until smooth. 
Pour into the prepared pan and refrigerate until firm. 
Once firm cut in small squares. 

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Frosting fudge

Chill, then store this fudge in the freezer. 
When taken from the freezer, it is cold, but creamy, 
so it can be served right away.

1 cup sifted confectioners' sugar
1 teaspoon cold cream or milk
1 container ready-made creamy frosting
1/2 to 1 teaspoon extract in a complimentary flavor

Stir sugar, milk and frosting together, then add the 
flavoring of your choice. If you use juice or pre-melted 
chocolate or peanut butter, you may have to add more 
confectioners' sugar to get the right, thick consistency. 
Pour and place in the freezer. This can be stored in the 
freezer up to four months.

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Nancy’s Easy Fudge


1 (12-ounce) package of baking chips—chocolate, 
mint, butterscotch, white, or peanut butter
1 (16-ounce) tub of prepared frosting
1/4 teaspoon salt
1/2 teaspoon extract of your choice
3/4 cup nuts of your choice

1.Lightly butter an 8 x 8-inch baking pan or a 9-inch diameter pan. Set aside.
2.Melt the baking chips in the microwave in a medium bowl.
3.Stir in the frosting, salt, extract, and nuts until well combined.
4.Scrape into the prepared pan and refrigerate for at least 1/2 hour 
or until firm. Cut it into squares to serve. 

I think Dunkin Hines or Betty Crocker Frostings 
Are best in this recipe

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Fudge

a package of almond bark
a can of condensed milk 
nuts

melt the chocolate almond baks in microwave, 
about 3 minutes, mix in condensed milk and nuts. 
Let harden then slice.