Aunt Teen's Creamy Chocolate Fudge

Recipe from: allrecipes.com

Ingredients:
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

Directions:
1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla.
4. Pour into prepared pan.
5. Chill in refrigerator for 2 hours, or until firm.

Sweet Potato Casserole

Recipe from: Natasha at A Day In The Life
Ingredients:
2 large cans of canned sweet potatoes (aka yams)
1 egg
1 cup of sugar
1 stick of melted butter
2 table spoons of flour
½ cup of sweetened condensed milk
1 and ½ teaspoons of vanilla
1 and ½ teaspoons of cinnamon
1 table spoon of allspice
Topping:
1 stick of butter
2 cups of brown sugar
2 cups of pecan pieces
Mini marshmallows

Directions:
1. Preheat oven to 350 degrees.
2. Drain potatoes and mash in large bowl.
2. Mix in sugar, egg, 1 stick of melted butter, flour, and condensed milk.
3. Blend well and then add spices and vanilla.
4. Spoon mixture into 9x13 greased casserole dish.
5. Melt 1 stick of butter in sauce pan on low.
6. Add brown sugar and pecans and stir until smooth and easy to spread.
7. Spread topping evenly over potato mixture.
8. Bake for 40 minutes in preheated oven set at 350 degrees.
9. Remove from oven and add marshmallows to cover dish.
10. Replace in oven and allow tops to brown for 3-5 minutes.

Paula Deen's Outrageous Caramel Apples

Ingredients

2 cans B. Lloyds Sweet and Salty Glazed and roasted Pecan Pieces
5 Granny Smith Apples, stems removed
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoon milk
1 cup semi sweet chocolate chips
1/2 cup white chocolate chips
5 craft sticks


Directions:

1. Line a baking tray with wax paper and set aside. Pour nuts into a medium mixing bowl and set aside. Place a craft stick into the top of each apple.

2. In a microwave safe bowl, heat caramels and milk for 4 minutes. Stir and heat again for 1 minute. Allow to cool slightly. Roll each apple in the caramel sauce until well coated. Dip end of each apple in nuts and place on wax lined tray. Allow to cool completely.

3. While apples are cooling. Place semi sweet chocolate chips in a zip lock bag and microwave until melted. Place white chocolate chips in a zip lock bag and microwave until melted. Snip the ends off each bag and drizzle apples with each chocolate. Refrigerate until set.

Recipe found here.