Here's a couple of quick candies: Diane's Home Cookin Chapter: Candy & other confections Double Chocolate Orange Nut Fudge( Microwave) ============================================= 1 14 can sweetened condensed milk, divided 1 8 package semisweet baking chocolate square 1 tsp. vanilla 1/2 cup chopped pecans or walnuts 1 6 package white baking chocolate square 1 grated fresh orange zest (thinnest colored part of peel only) . Line an 8-inch square metal or glass pan with aluminum foil; set aside. Place ¾ cup milk in a 4-cup glass measure. Add semisweet chocolate and microwave on high 1½ minutes. Stir and microwave on high 1 to 1½ minutes. Stir until chocolate melts completely. Add vanilla, then pecans, and pour into prepared pan. Place in refrigerator. Place remaining milk and white chocolate in a medium glass bowl. Stirring midway through cooking, microwave on high 1½ to 2 minutes or until chocolate melts. Stir in zest and spread evenly over chocolate layer in pan. Return to refrigerator about 2 hours, or until firm +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Microwave Caramels ================== Nonstick foil 1 cup butter (no substitutions) 2-1/2 cups packed brown sugar 1 cup light-colored corn syrup One 14-oz. can sweetened condensed milk 1 teaspoon vanilla (* my notes: for chocolate hazelnut flavor add 2 pkgs each of Tasters Choice single cup size instant Chocolate coffee & Hazelnut coffee-- the dry granules-- just mix in with butter,b sugar etc.Keep in refrig --they go quite soft at rm temp) . 1. Line a 9x9-inch baking pan with nonstick foil or buttered foil, allowing edges to hang over sides of pan; set aside. 2. In a large microwave-safe bowl combine butter, brown sugar, corn syrup, and condensed milk; cover loosely with parchment paper. Microwave on 100% power (high) for 4 or 5 minutes* or until butter starts to melt. Whisk to combine mixture. Microwave on high for 4 or 5 minutes* more. Whisk well. Microwave an additional 4 or 5 minutes*. Whisk gently. Add vanilla. (Note: Bowl may get hot as mixture cooks; use hot pads to handle.) 3. Pour caramel mixture into the prepared pan. Chill for 1 to 1 1/2 hours or until just firm. Using foil, lift block of caramel from the pan. Use a buttered knife to cut into 1-inch squares. Try the topping variations below, if desired, making several of the variations with 1 batch of caramels. Wrap individually with plastic wrap or waxed paper or place in candy cups in a covered gift tin or container. Store in an airtight container either chilled or at room temperature (we prefer chilled) for up to 2 weeks. Makes 2 3/4 pounds (81 pieces) *Note: Use the 4-minute timings for higher wattage microwave ovens (1,100 to 1,200 watts) and 5-minute timings for lower wattage ovens. Orange-Cranberry Drizzles: In a custard cup combine 1 teaspoon finely shredded orange peel and 2 tablespoons snipped dried cranberries; set aside. When caramel is just set, sprinkle orange mixture atop one-quarter of the pan (or desired portion); press lightly. Cut caramels as directed. Melt 1/4 cup white baking pieces as directed above. Place melted pieces in a small plastic bag; snip a small hole in the corner of the bag. Place caramels on cooling rack over parchment paper. Drizzle with melted pieces by squeezing from bag over caramels. Enough for 20 caramels.

This is fantastic! I have a white cake mix I bought last week for it and spaced out the cool whip.DH and I both love this! Coconut Poke Cake Ingredients * 1 (18.25 ounce) package white cake mix * 1 (14 ounce) can cream of coconut * 1 (14 ounce) can sweetened condensed milk * 1 (16 ounce) package frozen whipped topping, thawed * 1 (8 ounce) package flaked coconut Directions Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Coconut cream and coconut milk are about the same but the cream has more pulp/(cream). The milk usually has a bit of cream that settles on top so i shake the can... "cream of coconut' has added sugars and such. I don't buy that since I can add my own sweetener to taste. (check your labels). I think it is used for adult drinks and pies/cakes but you can add your own sweet to coconut cream and get the same thing. I have a few cans staring at me above my coffee grinder in the pantry. Milk and water. Labels can be deceiving. My coconut milk says 98 calories but the serving is 7 for 11oz. The coconut water is 130 calories for the 11oz can. (one serving) My husband does not care for it much. He prefers plain rice, not my coconut rice even with curries. (unless i tell him ahead of time...he expects plain brown rice, nice and nutty.) I love coconut milk and may have overdone it last year...i actually like pure rice, its own flavor. Anywho, i'm using it tonight. I have leftover 'plain' rice and rich savory chicken thighs. I'm having the best garden season ever with the rain, sun, and high heat. Usual veggies are bolting so i have a tiny one of everything. Cuke, zuke, a tiny eggplant and a giant bag of thai basil. Even the broccoli bolted but i have a bit. (sounds dismal but the tomatoes, salads, fruits, and others are so much appreciative of the unusual heat) I shook my can and split it. Made a dressing with half a habanero, green onion, garlic, half a lemon, ev olive oil, thai basil...and the coconut milk. So good. I'll use just a bit on tender salad greens. (my dressing for the rest of the week) The other half of the can...saute a shallot, 2 cloves garlic, the other half of the habanero, diced celery, my 6 tiny halved tomatoes,lol, (soon i will have bushels of toms), the 6 peas from pod, 4 snap peas and the other tiny veggies ...add the coconut milk and chicken meat that i will pick off the bones...simmer on low 20 min, add a big squeeze of lemon...serve with the rice and top with that beautiful thai basil. (if i have company i add a thin slice of lemon on the serving) I don't have the recipe on hand...but it is called 'Summer-Curry-In-A-Hurry'. Not a traditional curry at all. Just using fresh early crop when we have a tiny mix of so many 'everything'. If shopping in a grocery, just buy one of everything. Black seedless grapes halved are a good substitute for crap out of season tomatoes. Expensive usually but just take a small stem of a few dozen out of that bag. Sold by weight. Just buy what you want....a peeve of mine about per item sold/vs. selling by weight. -My husband will like this with the citrus and the habanero heat...and the thai basil. (i hope so)

I like coconut oil to moisturize lips, skin, hair, stir fry veggies, make curries, and husband uses it to pop popcorn. From what I've read, the problematic fats are the ones which are partially hydrogenated (trans fats) and, according to medical research, cause all kinds of health issues. They were widely used in prepared foods, but the FDA banned them a few years ago and many companies have replaced them with other oils.