Potato Chip Fudge

If you're like us, you've got a weakness for snack food like potato chips and pretzels. And when they're added to creamy rich fudge, they taste like expensive chocolate-dipped pretzels and chips like the ones we see in fancy candy stores.

1 (12-ounce) package semisweet chocolate chips 1 (14-ounce) can sweetened condensed milk 1 teaspoon vanilla extract 2 cups coarsely crumbled potato chips (See Note) What To Do: In a medium saucepan, melt chocolate chips over medium-low heat, stirring constantly. Be careful not to burn. When chocolate is melted, reduce heat to low and add sweetened condensed milk and vanilla; stir until well blended. Remove from heat and immediately add crumbled potato chips. Stir gently to blend and pour into an 8-inch square baking dish that has been coated with cooking spray. Cover and cool in the refrigerator until set.

Pumpkin-Oatmeal Ginger Glazed Cookies

Remember I mentioned that I love pumpkin....hold on your hats.  That icing dripping along the sides the cookies, ooh my stars.  Why does it have to be 11 pm here and I will go to bed thinking about those cookies. Anyway,  here the decadent recipe.

Ingredients:

1 cup Ready Mix (pie Ready) Canned Pumpkin
¾ cup White Sugar
2 Eggs, beaten
One 3.4-oz Box Instant Vanilla Pudding Mix
¾ cup Canola Oil
1 tsp Freshly Grated, peeled ginger
½ tsp Salt
½ tsp Ground Cinnamon
1 tsp Baking Soda
2¼ cups Flour
1 cup Rolled Oats
(for Chewier Cookies, add additional oats

Fresh Ginger Icing:

1 cup Powdered Sugar
1 tsp Freshly Grated, peeled ginger
½ tsp Vanilla
Milk

Directions:

1. Preheat oven to 350 degrees.

2. In large mixing bowl add pumpkin, sugar, eggs, pudding mix, oil, ginger, salt and cinnamon.

3. In another bowl combine baking soda, flour and oats, mix.

4. Add dry mixture to wet mixture, completely blend together by folding.

5. Drop cookie batter by spoonfuls onto nonstick cookie sheets, about 3 inches apart.

6. Bake 10-12 mins or until brown. Cooking time depends on size of cookies. Let cool on rack.

7. Make Icing: Combine powdered sugar, the remaining ginger and the vanilla. Add milk, a little at a time, to right consistency. The glaze should be thin enough to run off fork. Drizzle over cooled cookies.

Chocolate Peanut Butter Swirl Fudge

I don't know about you, but I absolutely love the combination of peanut butter and chocolate together.  This recipe is easy to follow, and in the end result,  you will enjoy every morsel.

Ingredients

2 cups peanut butter chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 tablespoons butter or margarine
Dash salt
1 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips
Directions

In heavy saucepan, over low heat, melt peanut butter chips with 1 cup Eagle BRAND®, butter and salt.
In small saucepan, over low heat, melt chocolate chips with remaining Eagle BRAND®. Remove from heat; add vanilla extract. Stir until smooth.

Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.