Posse Fudge

Posse Fudge Easy Recipes

1 (7 ounce) Hershey milk chocolate bar
2 (4 ounce) German chocolate bars
2 (12 ounce) bags semisweet chocolate chips
1 (16 ounce) bag marshmallows
1 (13 ounce) jar Marshmallow 

Famous Baked Green Beans

1 (20 ounce) can French-style green beans
1 can cream of mushroom soup
1 teaspoon soy sauce
1 can French-fried onions

Mix beans, soup and soy sauce. Pour into a casserole. Top with onions. Bake at 375 degrees F for 15 to 20 minutes until bubbly.

Hershey’s Syrup

1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup water
1 teaspoon vanilla extract
Dash of salt

Combine cocoa, sugar and salt in a saucepan. Add water and mix until smooth. Bring mixture to a boil. Allow it to boil for one minute, being careful that it does not boil over.

Remove from heat. When cool, add vanilla extract.

Strawberry-Banana Ice Cream

1 small box strawberry gelatin
1 1/2 cups hot water
3 cups granulated sugar
3 pints half-and-half or whipping cream
Juice of 2 lemons
1 package frozen sliced strawberries, partially thawed
3 bananas, mashed
Milk

Mix well the gelatin, water and sugar. Add cream, lemon juice, strawberries and bananas. Add enough milk to finish filling freezer can. Freeze according to freezer directions and allow to set.

One small can crushed pineapple is also good in this.

Gourmet Pumpkin Brownies

1/2 cup butter or margarine, softened
2 cups firmly packed brown sugar
1 cup solid pack pumpkin
2 eggs, slightly beaten
1 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 cups quick or old-fashioned oats, uncooked
1/2 cup semisweet real chocolate morsels
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
2 cups butterscotch flavored morsels

Preheat oven to 350 degrees F.

In large bowl, cream butter and sugar; add pumpkin, eggs and vanilla extract. Stir in flour, oats, spice, baking powder, baking soda, salt and walnuts. Spread batter into greased and floured 15 x 10-inch jellyroll pan or 2 (8-inch) square baking pans. Bake for 25 to 30 minutes (30 to 35 minutes for 8-inch pans).

Immediately sprinkle butterscotch morsels on brownies; let stand 5 minutes.

To frost, gently spread morsels to cover brownies.

In small saucepan, melt chocolate chips over low heat. Drizzle over frosted brownies in a spiral design. While still warm, lightly drag the edge of a knife or thin metal spatula from the center of the spiral to the edge of the pan. Repeat motion at spaced intervals to make a spider web pattern. Cool completely before slicing.