Marbled Chocolate Fudge

3 cups semi sweet chocolate chips
1 14 oz. can Eagle brand sweetened condensed milk
dash salt
1 1/2 tsp. vanilla extract
1 10 oz. package deluxe white baking pcs, coarsely chopped

In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt.
Remove from heat; stir in vanilla then white baking pcs. Stir just until blended.
Spread evenly into wax paper lined 8- or9-inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board, peel off paper and cut into squares.
Store leftovers in refrigerator.

Chocolate Truffles

3 cups semi sweet chocolate chips
1 14 oz. can Eagle Brand sweetened condensed milk
1 tbsp. vanilla extract
coating options: finely chopped toasted nuts, flaked coconut, chocolate sprinkles, unsweetened cocoa, confectioners' sugar, colored sugar

In a large saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Remove from heat, stir in vanilla.
Pour in medium bowl. Cover and chill 2 to 3 hours or until firm.
Shape into 1 inch balls. Roll balls in desired coating.
Chill 1 hour until firm.
Store leftovers in refrigerator.

7 layer cookie bars

1 1/2 c graham cracker crumbs
1/2 cup (1 stick) butter melted
1 can (14 oz.) Eagle Sweetened condensed milk
2 cups semi sweet chocolate chips
1 1/3 cups coconut
1 cup chopped walnuts

Preheat oven to 350 degrees.
Combine graham cracker crust and butter in bowl. Mix well.
Press crumb mixture firmly on bottom of 13 x 9 inch baking pan.
Pour sweetened condensed milk evenly over crumb mixture.
Layer evenly with remaining ingredients, pressing down with fork.
Bake 25 minutes or until lightly browned.
Let cool.
Cut into squares and serve.
Enjoy!

"Shipshewana Amish Backroads" recipes

These yummy treats are from the LaGrange County Convention & Visitor's Bureau guide. Learn more at http://www.visitshipshewana.org/

Peanut Butter
10 lb. Peanut Butter
9 qt. marsh mellow cream
6 c. brown sugar
6 c. white sugar
6 c. water
1 lb. butter
2 tsp.maple flavoring

Heat the sugars and water until just about boiling. Melt the butter and mix remaining ingredients together.

credit to: LeAnne Yoder, M&L Acres Homestyle Banquets

Chocolate Chip Pudding Cookies
2 eggs
1/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
1 c. oleo
1 tsp. baking soda
2-1/2 c. Gold Medal flour
1 sm. box vanilla instant pudding
1 c. chocolate chips

Mix all ingredients and drop by spoonful onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes.

credit to: Freida Rober, Davis Mercantile

Apple Butter
2 qts. applesauce
2 c. karo syrup
2 tbsp. vinegar
6 c. sugar
1 tsp. cinnamon

Combine all ingredients. Bake at 250 degrees for 2-3 hours stirring every 1/2 hour. Put into jars and seal.

credit to: Edna Hochstetler, Kids Kreation

"Home Remedies:

Bee Sting: moisten salt and soda for a bee sting. Place on spot!

Insect Bites: A little dab of toothpaste will take itching and swelling out fast.

Sunburns: Cider vinegar splashed on sunburns is cooling and soothing."

Janet's Vegetarian Samosas

You Need:
3 potatoes
1 package frozen peas
1 small package sesame seeds
1 package cranberries
1 package raisins
1 cup lentil beans
1 tsp cumin
1 tsp curry
1 tsp ginger
1 pinch chili powder
philo dough
1 egg, beaten
a large bowl, potato masher, oil, frying pan, spatula

To Do:
1. Boil, peel and mash the potatoes in the large bowl.
2. Boil the lentils and peas. Add them to the bowl.
3. Mix in the sesame seeds, cranberries, and raisins.
4. Add the cumin, curry, ginger and chili powder. Mix well.
5. Fold the philo dough into triangular pockets. Brush on beaten egg to hold the dough in desired shape.
6. Fill the philo pocket with the mixture from the bowl.
7. Seal the dough by brushing with beaten egg and closing.
8. Fry the samosa in oil until light golden brown on both sides.
9. Let cool to enjoy. Serve with hummus or yogurt sauce.

Note:
This recipe wasn't spicy enough for my taste. Add more spice as desired!

"It should have a better name than this" fruit dessert

You will need:
sugar cookie dough
raspberries, strawberries, kiwis
cream cheese flavored frosting
baking pan

To do:
Spread the cookie dough out flat over the bottom of the pan.
Bake the cookie dough.
Once cooled, frost the dough with the frosting.
Slice the strawberries and kiwis, and place them in the frosting, covering all of the frosted cookie.
Cut into squares, serve and enjoy!

Blueberries with Lemon Creme

This is a yummy, healthy snack! It is a great treat to enjoy on a hot summer day. This recipe is from the St. Joe Diet Center.

You Need:
1 pint of fresh blueberries
1 cup of fat-free whipped topping
2 cartons of no-fat lemon yogurt (8 oz. size containers)
1 tablespoon grated lemon peel
extra lemon peel and blueberries for garnish, if desired

To Do:
In a medium bowl, fold the whipped topping into the yogurt.
Add lemon peel to the mixture.
Layer the blueberries and the yogurt mixture into 4 parfait glasses.
Top each with lemon peel and blueberries.
Serve chilled.

Each serving (1 glass, 1/2 cup) = 1/2 fruit, 1/2 dairy