Rocky Road Fudge, by Katrina, Baking and Boys!, adapted from Eagle Brand Sweetened Condensed Milk

12 ounce package chocolate chips (I used Hershey’s Special Dark chips)

1 can sweetened condensed milk (I used the Borden’s Eagle Brand fat free one)

2 tablespoons unsalted butter

4 cups mini marshmallows

2 cups dry roasted peanuts

Line a 9x13 inch baking pan with foil, enough to overhang on the edges. Spray lightly with cooking spray (or use non-stick foil).

In a large saucepan, combine the chocolate chips, butter and condensed milk over medium heat until it is melted and smooth. Remove from heat and stir in the peanuts and marshmallows. Spread evenly into prepared pan. Refrigerate for a couple hours. Remove the fudge by lifting it with the foil edges. Pull the foil off the fudge and set it on a cutting board. Slice into desired sized pieces.

Pumpkin Dessert

This is one of my favorites from my grandma Helen

Mix: 29 oz. can pumpkin

3 eggs

4 t. pumpkin spice

1 c. sugar

1/2 t. salt

1 can milk

Place in 9x12 greased glass dish. Sprinkle 1 box yellow cake mix on top then add 1 c. chopped nuts on top. 1 1/2 square butter on top. Bake 1 hour at 350. Top with ice-cream or whipped cream.

Heavenly Pumpkin Brownies

Preheat oven to 350 degrees

4 large eggs

2 cups sugar

1 cup butter, melted

1 cup canned pumpkin

1 teaspoon vanilla extract

1 ½ cups all purpose flour

1 ½ teaspoons pumpkin pie spice

¼ teaspoon cinnamon

In large mixing bowl with an electric mixer beat eggs well, add in sugar and butter, mix well. Add pumpkin and vanilla and mix. Add flour and spices and mix well. Spread in 9x13” greased pan. Bake for 25-35 minutes or until toothpick comes out clean. Let cool.

Frosting

3 ounces cream cheese softened

½ cup butter, softened

2 teaspoons vanilla extract

2 cups powdered sugar

(Maple extract can be substituted for vanilla)

After frosting, drizzle melted milk chocolate chips over top and sprinkle with toffee chips or nuts.

from Jennifer Bjornestad