I'm in a candy mood today. Here are a few of my favorites. CHERRY ALMOND FUDGE 3/4 cup sliced almonds 2-1/2 cups sifted powdered sugar 2/3 cup milk 1/4 cup butter 12 ounces white chocolate baking squares with cocoa butter, coarsely chopped 3/4 cup snipped dried tart red cherries or dried cranberries 1/2 teaspoon almond extract (optional) Canned vanilla frosting (optional) Red food coloring (optional) 1. Preheat oven to 350 degrees F. Spread almonds in a shallow baking pan. Toast in the preheated oven for 5 to 10 minutes, stirring two to three times. Remove from oven; let cool. 2. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. 3. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine powdered sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils and sugar dissolves. Reduce heat to medium-low. Boil gently, without stirring, for 5 minutes. 4. Reduce heat to low. Add the white chocolate. Stir until white chocolate is melted and mixture is smooth and creamy. Remove from heat; stir in dried fruit, almonds, and, if desired, almond extract. Immediately spread fudge in prepared pan. Cover and chill 6 hours or until firm. 5. When fudge is firm, use foil to lift it out of pan. Cut fudge into 1-inch squares or triangles. If desired, tint canned frosting with food coloring. Pipe frosting over cut pieces. Makes about 2 pounds (64 pieces). To store: Store in an airtight container in refrigerator for up to 1 week. -------------------- Peanut Butter Cornflake Candy This one is so good! 1 c. sugar 1 c. corn syrup 1 ts. butter 1 1/2 Cups peanut butter 5-6 Cups cornflakes Bring sugar and corn syrup to a boil. Remove from heat immediately and stir in butter & peanut butter. Stir until peanut butter has melted. Add cornflakes and stir. Mixture will be stiff. Drop on waxed paper to cool. ---------------- Quick and Easy Microwave Two Minute Fudge This is very fast & easy. I ususally add a heaping spoon of peanut butter to mine 1/2 cup butter 3 1/2 cups powdered sugar 1/2 cup cocoa 1/4 cup milk 1 teaspoon vanilla 1/2 cup chopped nuts Place ingredients (except nuts) in bowl; do not mix. Microwave on high power for 2 minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into buttered 8x8 inch dish. Refrigerate 15-20 minutes until set before cutting into squares.

We had this for dinner last night. Sure was good. BROWN SUGAR MEATLOAF (Jimmy, my BIL) 1/2 cup packed brown sugar 1/2 cup ketchup 1 1/2 pounds lean ground beef 3/4 cup milk 2 eggs 1 1/2 teaspoons salt 1/2 tsp garlic powder 1 tsp worchestershire 1/4 teaspoon ground black pepper 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup finely crushed saltine cracker crumbs Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear. NOTE: Instead of using a loaf pan, I formed the meat into a loaf. put it in a baking pan and topped with the brown sugar, then ketsup. That way the sauce didn't sit in and get mixed in the grease from the meat and get drained off and thrown away. Worked much better.

EGGPLANT ROUNDS I came up with this recipe as my husband likes eggplant but I don't like it mushy---like cooked in tomato sauce, etc. Slice a large fat Eggplant in rounds, about 1/4 inch thick. Beat a couple of eggs & dip EP in that, then in fine breadcrumbs til well-coated. Place on a baking sheet single layer & bake at 325 til coating is lightly browned & EP is partially done. Meanwhile heat up a tomato pasta sauce, home-made or jarred, til it's nice & thick. Toward the end I like to add fresh chopped mushrooms & salami. Put about 1/8 cup of the pasta sauce on each EP round. then put back in oven for another very short baking. Pull. then top each EP round with a big dollop of prepared basil pesto & a slice of SMOKED mozzorella (sp?) cheese, put back in the warm oven only til cheese melts (mozz. cheese tends to get "rubbery" at high temps.) This dish can be served hot or at room temperature so works well at a potluck or a lunch accompanied by a simple green salad.

Football food!!! SWISS AND BACON DIP 8 slices center cut bacon, chopped 8 ounces cream cheese, softened 1/2 cup mayonnaise 2 rounded teaspoons prepared Dijon style mustard 2 rounded teaspoons horseradish (optional) 1 1/2 cups Swiss Cheese, shredded 3 scallions, chopped 1/2 cup smoked almonds, coarsely chopped Baby carrots and a selection of breads or crackers for dipping Preheat oven to 400 degrees F. Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels. In a mixing bowl, combine cream cheese, mayonnaise, mustard, horseradish (if using), Swiss cheese, and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.