No Bake Cookies (AKA Mud Cookies)

No Bake Cookies- Mud Cookies
Not sure the true origin but I use the recipe by grandmother used.

1 stick butter or margarine
2 Cups sugar
1/2 cup milk
1/3 cup cocoa
1 tsp vanilla
1/2 cup peanut butter (we use super chunky)
3 cups oatmeal (we use quick oats)
dash of salt

In a large pot mix butter, sugar, milk, and cocoa and bring to a rolling boil.  Boil for three minutes.  (be careful here if you boil too long they get too hard and crumbly too short and they dont set up.  I dont use a candy thermometer like some do but just be sure and watch your time.  If either of these happen they are still yummy just not as pretty and easy to eat/serve.)  Remove from heat and immediately add other ingredients and stir until blended.  Drop by spoonful onto wax paper (or I use a silicon baking sheet).  Let sit until cooled and set up(if you can) and enjoy!

I have to make these a couple times a week minimum for my family!

Chocolate Zucchini Bread

Chocolate Zucchini Bread
(recipe from AllRecipes.com)

3 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 tablespoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

2 cups white sugar

3 eggs

1 cup vegetable oil

2 teaspoons vanilla extract

2 cups shredded zucchini

1 cup chopped walnuts (I was out of nuts so I left them out)

1 cup semisweet chocolate chips

 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.

Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.
I've made chocolate zucchini bread before but this is by far the best recipe I've tried.  

Fantasy Fudge

This is the one and only fudge recipe I've ever made.  Its pretty fail proof and easy and oh so good.  I made it twice this Holiday season, the second time it was this weekend for dear hubby's birthday, he likes it better than cake!  This is the recipe always on the back of the Marshmellow Creme jar!

Fantasy Fudge

3 Cups Sugar
3/4 Butter or Margarine (works well with both, but if you are going to be "bad" go all the way and use butter!!)
1 small can (5oz)  or 2/3 cup evaporated milk
1 jar (7 oz) Marshmellow Creme
12 squares semi-sweet chocolate (I use chocolate chips instead...2 Cups)
1 Cup Chopped nuts (if you dont have them no biggie)
1 teaspoon vanilla

Cook sugar, butter, and milk in a saucepan until it comes to a full rolling boil, stirring constantly to prevent scorching.   Boil 4 minutes, or until candy thermometer reaches 234*F (my thermometer broke and I havent replaced it, timing it works well for me).  Remove from heat and stir in marshmellow creme, chocolate, nuts, and vanilla. 
Spread into pan that is carefully lined with foil (hanging over the edges so you can lift it out).  I use a silicone baking pan, pops out perfectly.  Or if you arent overly concerned with presentation any pan will work fine.  Let cool about 4 hours or until totally set.  Remove from pan and cut into 1 inch squares! 

Note:  I didnt have nuts but did have leftover M&Ms that I just sprinkled on top and pressed in a little while it was still warm!