CHOCOLATE ‘CHEESE’ FUDGE

CHOCOLATE 'CHEESE' FUDGE
from Amy (and From Paula Deen)



Ingredients:


½ Pound Velveeta cheese - sliced

1 Cup butter

1 teaspoon pure vanilla extract

1 Cup chopped nuts, pecans, walnuts

2 (16 oz.) Boxes confectioners sugar

½ Cup cocoa powder



Directions:


1. Spray lightly - the bottom of a 9" square ( by 2 inch ) pan, with non-stick spray.


2. In a saucepan over medium heat ~ melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.


3. In a large bowl ~ sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture, and stir until completely mixed. The candy will be very stiff.


4. Using your hands ~ remove the candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in the refrigerator, until candy if firm.


5. To serve - cut into squares.





Recipe summary:

Difficulty - easy

Prep. Time - 15 minutes

Cook time - 10 minutes

PEANUT BUTTER TANDY CAKE CAKE

PEANUT BUTTER TANDY CAKE CAKE
from Aunt Terry

Ingredients


4 Eggs 2 Tablespoons Butter or Margarine

2 Cups Sugar 1 Cup Milk

1 Teaspoon Vanilla Peanut Butter (Smooth not Chunky)

1 Teaspoon Baking Powder 6 Pack Plain Hershey Bars

2 Cups Flour


Beat eggs and sugar together, add vanilla, flour and baking powder. Heat milk and butter til hot. Slowly pour into mixture and beat well. Mixture will be thin.


Pour into greased 15 X 10 cookie sheet. Disposable ones that you can by 2 for $1.00 at grocery store work great.


Bake for 15 minutes at 350 degrees. Cake will be bouncy and will not brown.

After removing cake from oven spread peanut butter on hot cake. Let cake cool.


Melt Hershey bars and spread on cool cake. When chocolate is solid on cake you can cut.


Tastes just like Peanut Butter Tandy cakes.


Enjoy!