Heavenly Toffee Chip Fudge

Heavenly Toffee Chip Fudge

Fudge Ingredients:

1/2 cup Butter
1/4 cup milk
1 (6-ounce) package (1 cup) semi-sweet real chocolate chips
3 cups powdered sugar
1 teaspoon vanilla
1/2 cup toffee chips

Topping Ingredients:

2 tablespoons toffee chips

Combine butter, milk and chocolate chips in large microwave-safe
bowl. Microwave on HIGH or until butter and chocolate chips are
melted (1 1/2 to 2 minutes). Stir in powdered sugar and vanilla;
beat at medium speed, scraping bowl often, until smooth (2 to 3
minutes).

Stir in 1/2 cup toffee chips by hand. Spread in buttered 8-inch
square baking pan. Sprinkle 2 tablespoons toffee chips over top;
gently press into fudge.

Cover; refrigerate until firm (1 to 1 1/2 hours). Cut into squares.
Store refrigerated in airtight container.

Impossible Mexican Pie

Impossible Mexican Pie


Impossible Mexican Pie

1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (4 1/2 ounces) chopped green chilies, drained
1 cup milk
2 eggs
1/2 cup Bisquick
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Salsa, if desired
Sour cream, if desired

Heat oven to 400�. Grease 9-inch pie plate. Cook ground beef and onion in
10-inch skillet over medium heat, stirring occasionally, until beef is brown;
drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. Stir
milk, eggs and baking mix until blended. Pour into pie plate. Bake about 25
minutes or until knife inserted in center comes out clean. Sprinkle with cheese.
Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Makes 6 servings

Caramel Nut Bundles

Caramel Nut Bundles

20 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, divided
1 can (8 oz.) refrigerated quick crescent dinner rolls
1 tablespoon butter or margarine, melted
1/4 cup pecan, walnut or peanut pieces
3/4 teaspoon water

1. Heat oven to 375�F. Remove wrappers from chocolates. Unroll dough; separate
into 8 triangles.

2. Spread melted butter on each triangle. Place 2 chocolates at wide end of each
triangle; sprinkle with about 1 teaspoon nut pieces. Take dough on one side of
wide end and pull up and over chocolate pieces, tucking under chocolate and
nuts. Pull dough from remaining side up and over chocolates and dough, tucking
under. Continue rolling pastry covered chocolates toward opposite point. Place
rolls on ungreased cookie sheet with smooth side up.

3. Bake 10 minutes or until lightly browned. Meanwhile place remaining
chocolates and water in small microwave-safe bowl. Microwave at MEDIUM (50%) 30
seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a
time, stirring after each heating, until chocolates are melted and mixture is
smooth when stirred. Drizzle over warm pastries. Serve warm. 8 pastry bundles.

Note: Leftover pastries can be reheated in microwave for a few seconds.