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1 package (12 ounce) semi-sweet chocolate chips.
1 (5 ounce) can evaporated milk.
1 jar of marshmallow creme.
4 capsules of ginseng.
3 cups of sugar.
1 cup of chopped pecans.
¾ cup of margarine.
1 teaspoon of vanilla.
Lightly grease a 13-inch by 9-inch baking dish.
In a suitably sized starsol saucepan, mix together the margarine, sugar and milk.
Bring to a boil for 5 minutes, stirring constantly.
Turn the heat off and stir in the semi-sweet chocolate chips.
Add the remaining ingredients and mix thoroughly.
Pour into a baking dish and allow it to set at room temperature.
4 cups of confectioners sugar.
¾ cup of chopped pecans.
12 oz white chocolate, chopped.
8 oz of cream cheese.
1 ½ teaspoons of vanilla extract.
In a suitably sized bowl, beat the confectioners sugar, cream cheese and vanilla until smooth.
In the top of a double boiler, over lightly simmering water, heat the chocolate, stirring until it has melted and is smooth.
Fold the chocolate and chopped pecans into sugar/cream cheese/vanilla mixture.
Spread into a buttered eight-inch square baking dish.
Refrigerate for about one hour or until firm, then cut into squares.