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This week I am sharing one of Annie’s Ruth’s recipes from our table.  You can find this and more in the Tabletalk tab at the top of my blog.  So go ahead, click her pic and browse her page for more great recipes for your family.

Don’t forget to stop by Lisa’s at Stop and Smell the Chocolates to see what’s cooking.  Then stop by her other blog, Stop Eating All the Chocolates to work some of that yummy desert.

Save some for me.

And, don't forget the BLOGAVERSARY! Congrats Lisa!

Celebrate Easter with Chocolate!

I can’t believe how easy it is to make this fudge, so I just had to share it with you.  It is adapted from the Eagle Brand Fantasy Fudge Recipe, but you may add any variations you wish.  In particular, my mother-in-law cuts her squares into much smaller, bite size pieces.  I can tell you, this really works best because it can tend to be a little rich.  Just think of it ladies.  You can add anything from walnuts, Recess Peanut Butter chips, to Andes Mints.

• Ingredients:

3 cups Hershey’s semi-sweet chocolate chips

1 14oz. can condensed milk

dash salt

1/2 to 1 cup chopped nuts (see above)

1 1/2 teaspoons vanilla extract

• Directions:

Melt chips, condensed milk, and salt in heavy saucepan or double boiler over low heat. Remove from heat and add vanilla.  Spread evenly onto wax paper lined 8 or 9 in. square pan.  (I’ve been using a cookie sheet.  It makes thinner, smaller pieces.)

Chill for 2 hours or until firm.  Then roll onto cutting board, peel off wax paper, and cut into squares.

It’s that easy!  I’ve even thought of using cookie cutters.  Who knows?

Seriously, cut them smaller than shown here.

One thing I have learned, is to make sure you have enough chocolate so it sets right.  Hope you enjoy making this quick treat while spending time with your family.  For more stop by and see Lisa at Stop and Smell the Chocolates and come join the party!