small saucepan, combine the milk chocolate chips, butterscotch chips and
Simply combine semi-sweet chocolate with sweetened condensed milk.
Heat the mixture on top of stove or in microwave, stirring frequently, just until chocolate is melted and mixture can be thoroughly combined.
Remove chocolate from heat and stir in your choice of nuts, raisins or cereal.
Drop by teaspoon on waxed paper and let set until firm.
May be stored in covered bowl, box or tin for up to 2 weeks at room temperature.
Blend powdered milk and sugar in blender.
Add melted butter and hot water.
Blend well.
Use when recipe calls for 1 can Eagle Brand milk or 1 can sweetened condensed milk.
Place cubed papaya along with spices(start with just a little and add more to taste) into the blender.
Pour in cold milk with ice to make as thin or thick as you like it.
Blend till nice and smooth.
Great to cool off with!
nch intervals. Combine the three milk products. Pour slowly over top
empty condensed milk into bowl.
sift powdered sugar into condensed milk, mixing frequently with a spoon (DO NOT USE WHISK/FORK!) until well blended.
set bowl aside for 5-10 mins at room temperature.
roll into 1/2 inch balls or 1/2 inch mini logs.
roll in sugar to coat.
wrap with celophan.
Roast pecans in microwave on a large glass plate on high for 8 minutes; stir and rearrange at 2 minute intervals.
Set aside.
In an 8 cup measure, melt margarine on high for 1 minute.
To margarine, add brown sugar and condensed milk.
Microwave on high for 7 minutes stirring at 2 minute intervals.
Beat until stiff. Add vanilla and pecans.
Spread in a greased 8 inch pan.
Chill until firm.
Cut into squares.
ith one (1) can evaporated milk.
Boil 7 to 8
n heat sugar,Karo,and milk. Mix well and add the
yrup, and evaporated milk (cream or whole milk can be used as
Put the peanut butter and white chocolate chips in a microwave safe bowl and microwave for 2-3 minutes until melted (stir thoroughly every minute or so).
Spoon mixture into little tin foil candy cups (not all the way to the top or it will over flow) and drop 3 to 4 milk chocolate chips on top.
After several minutes, the milk chocolate will start to melt, take a toothpick and make a swirled pattern with the milk chocolate -- that's it refrigerate for an hour or so until set.
smooth layer. Refrigerate the candy to set the chocolate and
CANDY:.
In a large saucepan
Chill the candy by keeping it in the
/4 of the chopped candy bar. Spoon mixture evenly into
igh speed, beat cake mix, milk, eggs, pudding and oil until
nd salt; add alternately with milk to butter mixture, beating until
Combine egg, milk and vegetable oil in a cup.
In a bowl combine flour, baking powder and salt.
Pour the wet ingredients into the dry and mix well with a whisk.
Cover and chill for a few minutes as you heat the oil.
Drop the chilled candy bar in the batter and then gently place into the oil.
Fry just until the outside is golden.
Remove and drain on brown paper.
Allow to cool a minute before serving.
Pour the syrups and espresso into a 12 oz latte mug.
Add the steamed milk.
Garnish with whipped cream and hang a small candy cane on the rim of the mug.
In a sauce pan bring the milk to a simmer.
Add the chocolate and crushed candies.
Whisk until smooth.
Divide hot cocoa between 4 mugs and garnish with whipped cream and serve with a candy cane stirring stick.