1 can of Eagle Brand (sweet) condensed milk 18 oz of chocolate chips Melt this very low heat on the stove top Remove add 1 tesp vanilla (real) Add 1 cup of chopped pecans and mix well Pour into a greased 8 x 8 pan and put into the frige to cool. yum yum This always is gone first at work at Christmas time Linda

I actually have time to type a couple recipes out today! whoo whooo Salted Nut Roll Bars 1/2 cup marg 12 oz bag peanut butter chips 1 can sweetened condensed milk dry roasted,salted peanuts 2 cups miniature marshamallows Butter 9x13 pan. Put a layer of peanuts in, but don't cover the bottom of pan completely. Set aside.Melt margarine,chips and milk over low heat or in microwace. Stir in marshamallows, don't melt. Spread mixture over nut layer and top with another layer of peanuts. Cool and cut. This recipe came from my sister years ago and I swear are the best brownies I've ever ate. Brownies 2 cups sugar 1/2 cup cocoa 1 cup butter,melted 1 1/2 cups flour 4 eggs 2 tsp vanilla 3/4 tsp salt Grease a 9x13 or 10x15 pan (I use 10x15)Bake 25 minutes at 350 degrees. Cool. Frosting 1 cup sugar 1/4 cup milk 1/4 cup butter Boil, add 1/2 cup chocolate chips(milk choc is great!)Beat and add 2tsp vanilla. Cool and spread on brownies.

"Equal" is a good sweetener for coffee, tea and other foods, but with a caution. It breaks down if heated too much. It works fine for instant coffee or tea where hot water is added to the cup, and will work for heating the ingredients in a cup placed in a microwave. Microwave hearing works becasue the contents will not be heated to boiling, merely to above drinking temperature. For other cooking recipes I've seen using Equal, it is added after any high temperature cooking is done and the mix allowed to cool below boiling. If it is impractical to add the sweetener late in the recipe, I suppose one has to look for other precedures. The key thing is "do not overheat Equal". I'll be watching this thread for a good fudge recipe. Lately, the only effective way I have of bringing my blood glucose levels down is to exercise it away. Winter hibernation is bad for me. I am not a good bear.

June, I'm sure that you could substitute evapourated milk for the cream in my recipe. Ann Home Cookin Chapter: Recipes From Thibeault's Table ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/3 cup of butter 1/4 cup of maple syrup pinch of salt vanilla . Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup. Servings: 4 Exported from Home Cookin 5.2b (www.mountain-software.com)