Chicken Queso Pasta

8 ounces penne pasta
2 TBS vegetable oil
1 cup diced onion
2 cloves garlic, minced
1 jalapeno, minced
1/2 tsp. cumin
1/4 tsp. coriander
1 TBS flour
1-1/3 cup milk (2% or higher)
1 tsp. salt
3 TBS cream cheese
6 oz colby jack cheese, divided
1/2 cup drained Ro*tel tomatoes
2 cups cooked shredded chicken

1.  Cook the pasta according to package directions but cook 2 minutes less.  Set aside.

2.  In medium pot heat the oil and then cook onion, garlic and peppers until they soften (about 3 minutes).  Add cumin,  coriander, and salt and cook for an additional 2 minutes or until the spices become fragrant.

3.  Add the flour to the onion mixture and stir until flour is mixed in and moistened.  Slowly add milk and stir until smooth.  Bring the mixture to a simmer and allow to thicken.

4.  Turn off the heat and add in the cream cheese and 4 ounces of the shredded cheese.  Stir until melted.  Stir in Ro*tel tomatoes, chicken and pasta.  Stir to mix.  When mixed pour into a greased 2 quart casserole dish.

5.  Cover with remaining cheese and bake in a preheated 350℉ oven for 20-30 minutes until pasta is bubbly and cheese is melted. Let stand 5 minutes before serving.

From Evil Shenanigans

Fudge

3 cups sugar
1 can evaporated milk
3/4 cup butter
1 (7 oz) jar of marshmallow creme
1 (12 oz) package of chocolate chips (white, milk, semi-sweet, peanut butter, or butterscotch)
1 tsp. vanilla
flavoring of choice

1.  Combine sugar, evaporated milk, and butter in sauce pan.  Cook and stir continually until it comes to a rolling boil.  Cook for 10 minutes or until candy reaches a soft ball stage.

2.  Add marshmallow creme, chocolate chips, and vanilla (or flavoring you desire using).  Stir until combined.

*For Peanut Butter Fudge use peanut butter chips.  For orange fudge, use white chocolate chips and orange flavoring with food coloring.  The picture is of huckleberry fudge using white chips and huckleberry flavoring.

From Jess J.

Fondant Chocolates

3 cups sugar
dash of salt
2 TBS corn syrup
1-1/2 cups heavy cream
desired flavoring (mint, orange, etc)
Chocolate for dipping

1.  In a saucepan add sugar, salt, corn syrup, and heavy cream.  Stir to combine.  Cook to soft ball stage, stirring often.  When soft ball stage is reached place pan in cold water to cool.  When cool, stir by hand until candy turns  (It changes color and gets kind of hard)

2.  Add flavoring of choice, and roll into balls.  Dip balls in chocolate.

From Jess J.

Mom's English Toffee

1 cup sugar
1 cup butter
3 TBS water
1 TBS Karo Syrup (light corn syrup)
chocolate (grated)
crushed walnuts

1.  Melt sugar, butter, water, and Karo syrup all together on low heat until blended then turn the heat to high and stir constantly until the mixture becomes a light brown color.

2.  Pour out on a cookie sheet and add grated chocolate to top and garnish with nuts if desired.  When cool lightly drop pan to break into pieces or just break apart.

From Betty E.

Honey Taffy

1 cup sugar
1 cup cream
1 cup honey

1.  Combine all ingredients in a sauce pan and cook to hard ball stage.  Stir often.

2.  When mixture has reached hard ball stage pour onto a well buttered pan to cool.  When cool, pull until taffy turns a light color.  Lay out on  a greased surface and cut with scissors.  Wrap in waxed paper.

From Jess J.

Divinity

2-1/2 cups sugar
1/2 cup light corn syrup
2 egg whites
1 tsp. vanilla
1/4 tsp. salt
1/2 cup water

1.  Combine sugar, corn syrup, salt, and water in sauce pan.  Cook to hard ball stage.

2.  Beat egg whites to stiff peaks.

3.  Gradually pour syrup over egg whites while beating on high speed until all mixed.  Add vanilla and beat until candy holds its shape.  Drop by teaspoonfuls onto waxed paper.  Let cool.

From Jess J.