Full Day of Christmas

Bill and I were scheduled to help another couple serve refreshments after church today so yesterday I spent several hours baking caramel brownies (thought of you Marie), sugar cookies, made peanut butter fudge and hot spice tea. The other couple brought lots of pumpkin bread. It all went over well and all was consumed!

An interesting thing about the fudge was that it had 8 oz. of Velveeta in it! (ewww!) I was curious how that would taste so had to try it. It was good! I found the recipe in an article in the Oct./Nov. Country Woman magazine. In the article, there was a lady that always brought great fudge to the office potlucks but would never divulge the recipe. Finally at the potluck for her retirement she brought 2 pans of fudge - and a copy of the recipe for everyone. She had thought that everyone else could cook and bake better than she could so enjoyed having one thing she could make that everyone loved.

Peanut Butter Fudge

1/2 c. butter + 1 teaspoon
1 c. chunky peanut butter
1 package 8 oz. Velveeta, cubed
1 package (2 lbs.) confectioners' sugar
1-1/2 t. vanilla

(for choc. fudge, replace peanut butter with 1/3 c. cocoa - nuts optional)

1. Line a 9 x 13 pan with foil or parchment paper and grease with 1 t. butter.
2. In a large heavy saucepan, combine the peanut butter, cheese and stick of butter. Cook and stir over medium heat until melted. Remove from the heat. Gradually stir in confectioner's sugar and vanilla until blended (mixture will be thick - I used my hands at the end).
3. Spread into prepared pan. Chill for 2 hours or until firm.
4. Lift from pan with foil or parchment paper, discard foil or paper. Cut fudge into 1" squares. Store in airtight container in the refrigerator. Makes 3 pounds.

This afternoon at the library's Christmas Tea I was in a cute, short skit called Mrs. Magi with Bill's mom and 3 others. Had more attend than last year Peggy said.

Now I'm going to our Hometown Christmas. Will write about that tomorrow.