This is a great recipe I found on the Nestle Toll House website www.verybestbaking.com and decided that it would be perfect for fall.

1 1/2 cups granulated sugar
2/3 cup (5 fluid oz can) Nestle Carnation Evaporated Milk (2% low-fat can be used)
2 tbsp unsalted butter
1/4 tsp salt
2 cups miniature marshmallows
2 cups Nestle Toll House Premier White Morsels
1/2 cup chopped walnuts
1 1/2 tsp maple flavoring
About 50 walnut halves or pieces (optional)

Line a 13×9 baking pan with foil if using walnut halves. If not, use a 8×8 inch baking pan.

Combine sugar, evaporated milk, butter and salt in a medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes and remove from heat.

Stir in marshmallows, morsels, walnuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows and morsels are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces

If using walnut halves: On top of fudge, place nut halves in rows spacing about 1/2 inch apart. Press into fudge and refrigerate until firm. Cut into squares with 1 nut half per square.

I’ve received many requests for peanut butter fudge, and my previous attempts have been decent but not quite been the flavor I wanted. Here is an updated version that gave me the taste and texture I was looking for:

1 1/2 cups granulated sugar
2/3 cup (5 fluid oz can) Nestle Carnation Evaporated Milk (2% low-fat can be used)
2 tbsp unsalted butter
1/4 tsp salt
2 cups miniature marshmallows
1 1/3 cups Reese’s Creamy Peanut Butter
1 tsp vanilla extract

Line 8-inch square baking pan with foil. TIP: To line a pan with foil, turn over and shape foil using the bottom of the pan. This will give the perfect mold to fit inside the pan (no, I didn’t think of this myself but I can’t remember where I heard it to give credit).

Combine sugar, evaporated milk, butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes and remove from heat.

Stir in marshmallows, peanut butter and vanilla extract. Stir vigorously for 1 minute or until marshmallows and peanut butter are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces.

This weekend, my mom and I made this tasty dish from my Campbells 1-2-3 cookbook. The original recipe was fairly simple, so we punched it up a bit. When deciding between mild, medium or hot salsa/picante sauce, keep in mind the preferences of everyone. It’s easy to make a dish spicier with hot sauce but almost impossible to make a dish milder.

1 pound ground beef
Homemade Taco Seasoning Mix* OR 1 package taco seasoning
3/4 cup water
1 can (10 3/4 oz) Campbell’s Condensed Tomato Soup (low sodium/healthy request okay)
1 cup Pace Thick & Chunky Salsa OR Picante Sauce
1/2 cup milk
6 flour tortillas (8 inch) OR 8 corn tortillas (6 inch), cut into 1 inch pieces
1 cup shredded cheddar cheese
chopped onions, peppers and/or tomatoes, as desired

Preheat oven to 400F

Brown beef over medium-high heat, stirring to separate meat. Pour off fat and add Homemade Taco Mix and water. Simmer over medium heat until most of the liquid has been absorbed.

In a 2 quart shallow baking dish, mix soup, salsa, milk, tortillas and half the cheese. Add meat and vegetables (if using) and stir well.

Cover and bake for 30 minutes or until hot. Sprinkle with remaining cheese. Serve with sour cream, hot sauce, mexican rice, tortilla chips and/or veggies as desired (chopped veggies can be baked in or served on the side). Goes well with lemonade or another citrus drink.

*Homemade Taco Seasoning Mix

2 tsp chili powder
1 1/2 tsps paprika
1 1/2 tsps cumin
1 tsp garlic powder (or garlic salt)
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp brown sugar
dash cayenne (for the braver taste buds only)

Another adventure in spud-land. This is another easy and tasty recipe from the Lipton Recipe Secret Soup Mix magic cookbook.

6 medium potatoes
1 envelope Lipton Recipe Secret Savory Herb and Garlic Soup Mix
1/2 cup milk
1/2 cup butter

Wash potatoes well in lukewarm water, peel if desired, and cut into chunks. Cover potatoes with water in a large pot and bring water to a boil.

Reduce heat to medium and simmer for 20 minutes or until fork tender. Drain potatoes and return to pan. Mash potatoes with a hand mixer.

Stir in soup mix, milk and butter, blending well. Sprinkle with salt and pepper if desired and serve. Voila!

This is a simple and yummy recipe from my new Lipton Recipe Secrets Soup Mix Magic cookbook.

Crispy Garlic Chicken:

1 envelope Lipton Recipe Secrets Savory Herb and Garlic Soup Mix*
1/3 cup real mayonnaise
1/4 cup grated parmesan cheese
3 to 4 boneless, skinless chicken breasts
2 tbsp plain dry breadcrumbs

*cookbook also suggests trying Lipton Recipe Secrets Onion Soup Mix

Preheat oven to 400F and spray a baking sheet with cooking spray.

Combine soup mix, mayonnaise and cheese in a small bowl.

Arrange chicken on baking sheet. Top chicken evenly with soup mixture, then top evenly with bread crumbs.

Bake uncovered 20 minutes or until chicken is thoroughly cooked.

After chicken begins baking, prepare Lemon Couscous.

Lemon Couscous:

3/4 dry couscous
1 cup water
2 tbsp butter
1/4 tsp salt
1 tbsp fresh lemon juice
fresh ground black pepper
lemon wedges

Combine water, butter and salt in a saucepan. Bring to boil and remove from heat.

Add couscous and cover for 5 minutes. Stir in lemon juice.

Serving:

Arrange a bed of couscous on eat plate and top with fresh ground black pepper. Place a piece of Crispy Garlic Chicken on top, garnishing with lemon wedges (squeeze lemon onto chicken for a burst of flavor).

Serve with a side of steamed green beans tossed in butter.