1-2-3 Fudge {Microwave} & Weekend Potluck #47

WELCOME TO WEEKEND POTLUCK.....AND 
MERRY CHRISTMAS TOO! OH...AND...
HAPPY NEW YEAR ALSO!

(Since ya'll will be tired of cooking, and we look forward to a break, Weekend Potluck will return in TWO weeks..ya'll come back now ya hear?)

We can all return refreshed & ready to head back to the kitchen in the new year!! 

And....you get a fresh, new recipe instead of a Flashback today! 

I've been making this fast and easy fudge for years.  You can change it up by using different frosting flavors, or chips, adding extracts, etc.  
Can't beat it for E-Z!! 

THREE simple ingredients - 4 if you want to add nuts or craisins....

Ready...set....GO! 

1-2-3 FUDGE 

1 - 16 ozs. tub milk chocolate ready-to-use frosting

1 - 12 ozs. bag milk chocolate baking chips

1 Tb. butter

1/2 - 1 c. nuts or craisins, optional 

Grease a 9" X 9" pan.  Place frosting, chips and butter in a glass bowl.  Heat in the microwave for 1 minute; stir to melt and blend everything together.  Stir in nuts or craisins.  Pour into prepared pan.  Allow to cool. Cut into squares.

Yield: 36 pieces 

Linked to Ingredient Spotlight - Chocolate

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Cherry Pie Bars by Julie’s Eats & Treats

Recipes that caught our attention ~

Christmas Gifts From Your Kitchen by My Biscuits Are Burning

Flavored Butters by Your Home Based Mom

And, a personal favorite ~

Cherry Nut Chicken Salad by Miz Helen's Country Cottage 











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Your hostesses ~

• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha

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Paradise Pumpkin Pie

We enjoyed this favorite holiday pie for Thanksgiving. The photo is the last piece left when I got in line to get mine!

A yummy layer of spicy pumpkin on top of a layer of cream cheese!  OH MY!

Just can't go wrong with that combo.  

Enjoy every creamy bite!

PARADISE PUMPKIN PIE

1 - 8 ozs. pkg. cream cheese, room temperature

1/4 c. white sugar (or xylitol, or your fav substitute)

1/2 tsp. vanilla extract

1 egg

1 - 9" unbaked pie shell

1-1/4 c. canned pumpkin

1/2 c. white sugar

2 eggs, slightly beaten

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

dash of salt

1 c. (2% or fat free) evaporated milk 

Preheat oven to 350. In small bowl, combine cream cheese, sugar & vanilla, mixing until well blended. Add egg and beat until smooth. Spread in bottom of unbaked pie crust.

In large bowl, combine remaining ingredients; mix well.  Carefully pour mixture over cream cheese (I pour slowly from the bowl onto a big spoon so it doesn't pour directly 'into' the cream cheese) Bake 1 hour and 5 minutes. Cool. Brush with maple syrup or honey while still warm.

Tip: If using splenda, check 10 - 15 minutes ahead of time for 
done-ness. 

Serve with whipped topping. 

Linked to 
Foodie Friends Friday
Thursday's Treasures 
Full Plate Thursday
Weekend Potluck
Meal Plan Monday

Easy Monster Cookies

I am SUCH a cookie monster!  Always have been.

My sis-in-love, Vicki, makes killer chocolate chips and monster cookies too. 

I do OK with both of them...but she must bake more love into hers than I do because they are just always better than anyone's.  :-/

Since I can't seem to 'Match the Master', I was tickled to find this simple Monster Cookie recipe in an August issue of Woman's World magazine...using cookie mixes.

Specifically, using a chocolate chip and a peanut butter cookie mix - adding a few oats, butter, eggs and chocolate candies, you turn out one honkin' delicious Monster Cookie.

And no one, but you, will ever know.

(Unless you try to pass them by my sil Vicki=)

A great treat to make for the holidays - freeze them to have on hand when unexpected company comes by or to take to the office to share...or to send with hubby to work...or to take to the next party..well, you get the idea. 

EASY MONSTER COOKIES 

 1 pouch (1 lb., 1.5 ozs size) chocolate chip cookie mix

1 pouch (1 lb., 1.5 ozs size) peanut butter cookie mix

1-1/2 c. quick cooking oats

1 c. butter or margarine, room temp

3 eggs

2 c. M & M candies 

Preheat oven to 375*. 

In large bowl, stir all ingredients except candies, until soft dough forms.  Stir in candies. On ungreased baking sheets, place about 1/4 c. dough about 3" apart. 

Bake 12 - 13 minutes or until light golden brown.  Cool 2 minutes; remove from baking sheets to coolling racks.  Store cooled cookies in covered container at room temp. 

Yield: 18 MONSTER cookies

To make 3 dozen smaller cookies, drop dough by 2 heaping Tablespoonsful about 2" apart on ungreased cookie sheets.  Bake 10 - 12 minutes. 

Linked to Mix it up Monday

Lark's Pecan Chews

(Since I'm trying to wrap up my own baking for the week, I wanted to share this fabulous cookie recipe so maybe you can get it made before the new year comes in too...)

OH.MY.STARS!  AND...OH.THAT.LARK! 

My good buddy, Lark, at Lark's Country Heart, is one of the most creative cooks I've ever known!

She is always blowing me away with the things she just makes up in her head!  

She is definitely gifted.

I am SO fond of pecan pie, and pecan pie muffins...so when I saw this recipe at Lark's blog earlier this year, I knew I would go bonkers over this creation.

Not only did I, but others did as well because I shared them at a graduation open house this summer. I had lots of compliments and requests for the recipe. 

It's an awesome combo of pecan pie and cookie! And makes a great addition to any holiday cookie tray!

(As I was preparing this post, I realized my photo is very blurry so I am using Lark's and giving her credit....I will just have to make them again!)

photo credit: Lark's Country Heart 

LARK'S PECAN CHEWS 

1 c. brown sugar

1/2 c. margarine, softened

1 egg

1 tsp. vanilla

2 c. flour

1 tsp. baking powder

3 TB. corn syrup

Filling:

1 c. chopped pecans

3/4 c. brown sugar

1/4 c. flour

1/4 c. evaporated milk

1 tsp. vanilla

Preheat oven to 350.

Cream together the brown sugar and margarine,

then add the egg and vanilla. Slowly add  the remaining ingredients.

Once dough is mixed smooth, wrap in plastic wrap and chill for at least 30 minutes.

While the dough is chilling, start the filing. In a sauce pan mix all of the ingredients together until sugar is dissolved.  Let chill until the dough is ready.

 Spray lightly a baking sheet with cooking spray. Shape dough into balls, place onto baking sheet. Indent each cookie with your thumb.

Place a small amount of the filling into each indention.

Bake for 9-12 minutes

Remove cookies from the pan to cool

on a wire rack. Store in an air tight container.

(May drizzle with chocolate if you'd like a prettier presentation)

Linked to Weekend Potluck

Gooey Chocolate Cream Cheese Cookies

Now who could possibly resist a cookie with that title???

NOT ME! 

All 3 descriptions.....GOOEY...CHOCOLATE...CREAM CHEESE....grab me by the neck and throw me towards the cookie plate! 
*_*

AND...these yummy treats are made with a CAKE MIX!!

Hurrah!!

That means they can be made quicker, and I'm loving that. 

This is a combination of a cookie recipe from my daughter-in-love, Lyn, that's in my cookbook, and Paula Deen's famous gooey cookies.  The only difference is adding the egg & vanilla (in Paula's recipe), so just know you can make these cookies without an egg if you prefer....but adding the egg also adds the 'gooey' to the cookie.  (And you don't have to refrigerate the dough first either).  They don't HAVE to be rolled in powdered sugar either, but I think that 'crinkly' look dresses them up. 

I had mini M & M's on hand too, so we added them also. The recipe doesn't call for them though. 

GOOEY CHOCOLATE CREAM CHEESE COOKIES 

1 - 8 ozs. pkg. cream cheese, room temperature
1 stick butter or margarine, softened
1 egg (optional - but they won't be as 'gooey' without)
1 tsp. vanilla extract
1 - 18 ozs. moist devil's food cake mix 
powdered sugar, optional

Preheat oven to 350.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg; add vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar, (or not). Place 2" apart on an ungreased cookie sheet. Bake 11 - 12 minutes. The cookies will remain soft and "gooey." (MMM - MY favorite part!) Cool completely and sprinkle with more confectioners' sugar, if desired.

Linked to Weekend Potluck

Ingredient Spotlight - Chocolate