Fudge

Christmas Fudge
Ingredients

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Or Eagle Brand® Fat Free Sweetened Condensed Milk
Dash salt
1 1/2 teaspoons vanilla extract

LINE 8- or 9-inch pan with wax paper.

MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

This is so easy and delicious...I am a fudge snob and this will pass the Kris Faux test:)

Overnight Raisn French Toast

Overnight Raisin French Toast

Ingredients

1 loaf (1 pound) cinnamon-raisin bread, cubed
1 package (8 ounces) cream cheese, cubed
8 eggs, lightly beaten
1-1/2 cups half-and-half cream
1/2 cup Sugar
1/2 cup maple syrup

2 tablespoons vanilla extract
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions

Place half of the bread cubes in a greased 13-in. x 9-in. baking
dish. Top with cream cheese and remaining bread.
In a large bowl, whisk the remaining ingredients. Pour over top.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake
at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or
until a knife inserted near the center comes out clean. Yield: 12
servings.

Christams Salad

CHRISTMAS RIBBON SALAD

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1ST LAYER:

2 (3 oz.) pkgs. lime Jello
2 1/2 c. hot water

Pour into 9x13 pan (glass or enamel). Let stand until firm and refrigerate.

2ND LAYER:

1/4 c. pineapple juice
20 lg. marshmallows, cut up

Heat above ingredients in a pan until the marshmallows melt. Dissolve one 3 ounce package lemon Jello in 1 1/2 cups water. Soften one 8 ounce package cream cheese. Combine the hot marshmallow, pineapple liquid, Jello and cream cheese and mix well. When cool pour over the 1st layer and let stand in refrigerator.

3RD LAYER:

1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. red raspberry Jello
2 1/2 c. hot water

Combine above ingredients. When cool, pour over 2nd layer and let stand until firm. Cut in 2 or 3 inch squares to serve.