Enjoy the Holidays with some of Peggy’s favorite (and easy) recipes. Perfect for all of your holiday gatherings.

ONE BOWL CHOCOLATE FUDGE

• 2 packages (8 squares each) Baker’s semi-sweet chocolate
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon bourbon
• 1 cup chopped nuts (optional)

Microwave chocolate and milk in a large bowl on high for 2-3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in bourbon and nuts. Spread in foil-lined 8-inch square pan.

Refrigerate until firm. Cut into squares.

ROCKY ROAD FUDGE

Prepare fudge recipe above adding 2 cups of miniature marshmallows with bourbon and nuts.

WHITE CHOCOLATE LAYERD FUDGE

Prepare fudge recipe above. Before refrigerating fudge, melt 6 squares of Baker’s premium white chocolate as directed on package. Stire in ½ cup sweetened condensed milk. Spread over fudge and refrigerate until firm.

PEANUT BUTTER FUDGE

Prepare fudge recipe above omitting nuts. Drop ½ cup peanut butter by teaspoonfuls on top of fudge. Swirl with knife to marble. Refrigerate until firm.

BOURBON SLUSH:

• 12oz lemonade concentrate – frozen.
• 6oz orange juice concentrate – frozen.
• 6 cups water.
• 1 cup to 2 cups Bourbon (to taste).
• 1 cinnamon tea bags in 2 cups boiling water.

Mix all together and freeze. Remove from freezer 2 hours before serving.

Left over can be frozen.

PEPPERMINT BARK:

Melt 1 bag white chocolate in microwave, add chopped peppermint after melted. Line a pan with wax paper poor and spread. Refrigerate. Break apart into pieces. NOTE: spread thin, or the thickness you wish to use.

COUNTRY HAM MUSHROOMS

• Mushroom caps -hollowed and stem removed
• 1 Boursin cheese / chopped country ham to taste (You can use as much or as little as you like). One Boursin block will make a dozen mushrooms)
• Blend cheese & ham.
• Stuff mushrooms and brush with olive oil
• Bake at 350 until cheese bubbles (30-40 minutes)

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