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:)

Here's an easy YUMMY FUDGE recipe for those of you (like me) who don't like the hassle of a candy thermometer when you have a ton of other stuff to do. Don't be fooled by the ingredients - this is DELICIOUS fudge - and if you don't tell anyone, they'll never guess what's in it - and if you tell them after- they won't believe you!

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CHOCOLATE CHEESE FUDGE
1/2 lb Velveeta cheese
1 c butter
1 tsp pure vanilla extract
1 c chop pecans/walnuts/nuts (pick your fave)
2 (16 oz) boxes confectioners' sugar
1/2 c cocoa powder (Ghirardelli recommended!)

PAM up (spray with nonstick oil) the bottom of a 9 x 2 inch square pan.

In a pan over med heat, melt the cheese & butter together, stirring constantly until smooth. Remove from heat; add vanilla and nuts.

In a large bowl, sift together the sugar & cocoa. Pour the cheese mix into the sugar/cocoa mix and stir until completely blended. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly into pan. Because of the amount of butter, pat the top of the candy with a paper towel to remove excess oil.

Refrigerate until candy is firm. Cut into squares before serving: makes 6 to 8 servings.

And the next "RECIPE" is a fun presentation for your Thanksgiving/holiday table - fill it with your homemade brownies, cookies, fudge, etc. This year I'm filling mine with country cornsticks :).
You can also fill it with decorative fruit (pomegranates? LOL), and baby pumpkins, etc.

P.S. This is a FANTASTIC recipe to get the kids to help you with - they will LOVE the idea of "Papier Mâchè" FOOD, unless of course you jealously hoard that childhood memory for yourself! :-P
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BAKED CORNUCOPIA

1 egg white, beaten
1 box puff pastry/phyllo dough (20 sheets min)
1 box foil (heavy duty works best)

Gather a long sheet of foil and scrunch it up into the shape of a SOLID cornucopia, approximately 12 inches long, as thick as you want. Make it big so you can fill it with lots of yummy treats or beautiful eye-displays.

Roll out pastry/dough and cut into 1-inch strips. Begin constructing the cornucopia by wrapping each strip of pastry around the foil. After approx 20 strips, the entire foil will be covered. Cut out decorative leaves with the rest of the dough to decorate the top of the cornucopia.

When complete, brush with egg wash.

Bake at 400 degrees F until golden brown, about 20 mins.

Once it has cooled, pull out the foil shape carefully from inside.

Fill up your cornucopia!

Here's mine!

I have *never* NEVER heard of this Velveeta Fudge before and now I am fascinated. NO WAY! But I'm sure I'll be coming back to say "WAY!" at a later date!

Never heard of velveeta in fudge before. Interesting.

BTTT

I made your CHOCOLATE CHEESE FUDGE recipe today, and it's absolutely delicious. My hubby can't stay out of it...LOL...Thank you for sharing it!....:-)