just bringing this back to the top of the list...

Anyone have good recipes for Fudge?

HMMMMMMMMMMMMM..... Y'all need some of my ""Sweet Hotties "" for youe recipes

Chicken Barley Stew: Crockpot Chicken pieces (I use frozen) One packet of dry Onion soup One can tomato pieces 3 Bay leaves One can water Carrots Celery About 1/4 c Barley Put all but barley into crock and cook on low. Once veges are soft add barley but watch it-it thickens and you may need to add more liquid.

I make this every year at family dinner...Christmas and Thanksgiving. This is my grandmother's recipe. Everyone always want seconds on this! I'm always hoping there's some left for the next day. Frozen Fruit Salad 1 8oz. pkg. cream cheese, softened 1 cup mayonnaise 1 cup heavy cream, whipped 1 cup maraschino red cherries, quartered, drained 1 can crushed pineapple, drained 1 can fruit cocktail (16 or 20 oz.), drained 2 1/2 cups mini marshmallows (I always add more fruit...canned thompson grapes, more fruit cocktail, pineapple, cherries, etc.) Preparation: Beat together the cream cheese and mayonnaise. Fold in whipped cream, cherries, drained fruit cocktail, and marshmallows. Pour into a 1-quart freezer container or line a large rectangular casserole dish with heavy foil and fold the sides up. Garnish with additional maraschino cherries. Freeze fruit salad until firm. Frozen fruit salad serves 8.

Are there any new interesting things for Thankgsgiving this season, or Christmas?

I found this on another list. With the upcoming holidays, this sounds like a great way to reduce the fuss and muss of cooking breakfast for a group of people. Enjoy.... (note: The notes here are not mine. I haven't tried it, but you can find pre-scrambled eggs in a carton, at the grocery store. 1/2 cup = one egg. It's been recommended, that freezer bags be used, rather than sandwich baggies.) Cloudy ZIPLOC OMELETS Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 large eggs into the bag (not more than 2 unless small eggs). Zip bag with a little air, press on yolks to break and shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, mushrooms, tomato, hash browns, salsa, garlic, cilantro, etc. Each guest adds prepared ingredients of choice to their bag and shakes it. Zip bag removing all excess air. Place the bags into roilling, boiling water for exactly 13 minutes for about 6 omelets in a large pot. Do not crowd the pan. For one bag five minutes works fine (my note, I tried this and five minutes wasn't enough -- it's been some time ago so I don't remember how long one took). Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed! Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece. When you have company you can make this up the last thing at night before you go to bed and while the coffee is perking you can get the water boiling, slip in the bags, and presto you have a great breakfast for your guest with little a.m. effort on your part.

Tourtiere (by request) Tourtiere is a meat pie originated by French Canadians (Quebecois) and enjoyed by many. There are as many different variations as cooks . . . I add fresh spinach to mine just because I like to see something green with my dinner. Enjoy ;) 2lbs lean ground pork 1lb ground beef 2 c water SIMMER meat in water for 45 minutes. ADD: 1 ground onion 1/2 tsp salt 1/4 tsp pepper 1/2 tsp cinnamon SIMMER an additional 15 minutes. MIX in 3 large cooked potatoes (mashed) and a bag of fresh spinach COOL PUT IN a double crust pie (This makes two, full-to-the-brim, 9-inch pies) and BAKE at 400 degrees for 30 minutes. Slit crusts to let out the steam if you didn't slit them before topping them. For a nice sheen on your pies, brush top crusts with a slightly beaten egg mixed with a bit of water before baking. I use it to seal my crusts before rolling and pinching the edges. I might try some shredded Parmesan on top of the crust next time. Check for other variations and make your favorite . . . I'm thinking of trying mashed sweet potatoes instead of white potatoes OR shredded cabbage instead of spinach OR adding 1/4 - 1/2" chunks of Cabot Vermont Extra-Sharp Cheddar that should melt nicely during baking and give some UMPH. I find that I need more salt and pepper as I eat the pie . . . but for someone on a low salt diet, the 1 tsp may be too much. Was browsing the internet and found this interesting discussion with lots of variations on the Tourtieres: http://chowhound.chow.com/topics/582285

Bringing this up to the front for a while....

I just made copies for friends-thought I'd share here. GRAHAM CRACKER STRUESEL COFFEE CAKE 1 ½ C. graham cracker crumbs * 2/3 C. margarine ¾ C. packed brown sugar * ¾ C. chopped pecans (optional) 1 ½ TSP cinnamon 1 (18 ½ oz) yellow cake mix * ½ c. powdered sugar---1tbsp milk Combine first five ingredients-set aside..Prepare cake mix according to directions. Pour half of batter into greased 13x9 pan. Sprinkle with half graham cracker mixture. Spoon remaining batter on top. Sprinkle with remaining graham cracker mixture. Bake at 350 for 40-45 min. Cool on wire rack. Combine sugar & milk and drizzle over cake. While cooling this cake usually always sinks in the middle. (recipe---gail-2010) CHERRY COKE SALAD ¾ c water and ¾ c. sugar-----bring to a boil………add one can cherry pie Filling and bring to boil. Add 2 small packages cherry jello. Stir until Dissolved. Add large can of crushed pineapple. Add ½ c. pecans (chopped). (I usually add more pecans). Then add ¾ cup of coke. Stir==pour into 9x13 Pan. Let set. Serve with cool whip.