Recipe Exchange Newsletter Friday's Thought for the Day and Recipes of the Day

[Nancy Rogers]

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Thought for the DayWhen happiness gets into your blood, it is bound to break out in your face.There will be no recipe exchange newsletter sent out Friday, Sunday or Monday.  To prevent the 100s of extra messages of our members asking why the newsletter wasn't sent out, I will send a thought for the day and several of my favorite Christmas recipes each day.  NancyRecommended Christmas SitesChristmas Coloring Pages   Casserole Recipes   Holiday Candy Recipes  All Easy Candy RecipesHam and Ham Glaze Recipes  Christmas CookiesPie Recipes Green Bean Recipes  Sweet Potato Recipes  Jar Mix Recipes  Gift Bread Recipes  Christmas Desserts Recipes   Holiday RecipesHoliday Punch Recipes  Ham Glaze Recipes  Baked Ham Recipes  Leftover Turkey and Ham RecipesF.r.e.e Christmas CardsEasy Christmas Candy RecipesMicrowave Fudge4 c. sugar1 c. margarine1 can (14 oz.) evaporated milk12 oz. semi-sweet chocolate bits7 oz. marshmallow cream1 tsp. vanilla1 c. chopped nutsIn 4 quart bowl mix sugar, milk and butter. Cook on high 20 to 22 minutes or until soft ball stage or 234 degrees on candy thermometer. Stir well every 5 minutes during cooking. Stir in chocolate bits and marshmallow cream until well blended. Add vanilla and nuts and mix. Pour into buttered 9 inch square dish for thick pieces or 7 1/2 x 12 inch for thinner pieces. Cool and cut. Microwave Rocky Road Fudge Recipe1 (12 oz.) pkg. semi-sweet chocolate chips1 (12 oz.) pkg. butterscotch chips1/2 c. butter1 (10 1/2 oz.) pkg. miniature marshmallows1 c. peanutsIn 4-quart microproof mixing bowl combine chocolate, butterscotch, and butter. Cook on 70% (Roast) 5 minutes or until melted. Stir. fold in marshmallows and nuts. Spread on buttered 13 x 9 inch pan. Refrigerate until set (about 2 hours). Cut into squares. Microwave Peanut Brittle1 c. raw peanuts1 c. sugar1/2 c. Karo syrup1/8 tsp. salt1 tbsp. butter1 tsp. soda1 tsp. vanillaIn a four cup glass measure bowl, stir nuts, sugar and salt. Microwave 8 minutes, stirring well after 4 minutes. Add butter and microwave 2 minutes (nuts should be golden brown). Add soda and vanilla and stir gently and pour onto greased cookie sheet to cool. Microwave Peanut Brittle3 c. sugar1/2 c. light corn syrup2/3 c. water1/4 tsp. salt2 egg whites1/4 tsp. vanilla1 c. chopped nutsIn a 3 quart bowl cook sugar, syrup and water on high for 12-13 minutes. Add salt to egg whites and beat on high speed until stiff. Slowly pour mixture into egg whites, beating constantly until mixture loses its shine. Stir in vanilla and nuts. Drop by teaspoon on wax paper. Have a great day.Nancy






  
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