Recipes for the Holidays

Microwave Fudge
3 6oz bags semi sweet chocolate chips
14 oz can sweeten condensed milk
Dash of salt
1 1/2 tsp vanilla
1/2 cup chopped nuts - Walnuts

Melt chocolate & milk in glass dish in microwave 1 min at a time (do not over melt)
When that is melted add vanilla, salt & nuts
Put in wax paper lined 8X8 or 7X7 pan. Put in fridge for 1 hr. Cut and store in a tight container.

Variations: use different chips, toasted coconut, almond, peanuts

Cranberry Salsa with Lime 
makes about 4 cups

1 12 oz pkg fresh cranberries – picked over and stemmed*
2 large ribs of celery – finely diced
1 small white onion finely diced
1 jalapeno pepper – seeded and minced
¼ cup chopped cilantro
½ tsp salt
¾ cup sugar
3 Tbs fresh limejuice (1 lime)

Process berries in food processor until coarsely & evenly ground
Transfer berries to a medium bowl & add rest of ingredients
Stir well to combine – cover & refrigerate
Salsa is best if made several hours ahead of serving, or up to one day

Tip: freeze fresh berries first & then let them thaw partially before using

Peanut Butter Balls
3 cups Rice Krispies
½ cup softened butter or margarine
1 pound powder sugar
28 oz Peanut Butter, Chunky

Lightly crumble Rice Krispies
Mix cereal, butter, sugar and peanut butter
Form into balls
Chill 2 hrs on cookie sheet.

Melt 2 8 oz Hersey bars, 12 oz chocolate chips and 2/3 stick of paraffin wax
Put tooth pick in center of each ball and drop in chocolate, place on wax paper till hardened
Store covered. Freezes well.