Toffee

• 2 cups butter (4 cubes)
  
• 2 cups white sugar
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup finely chopped almonds

Directions

1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Easy Fudge

• 3 cups milk chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup butter
• 1 cup chopped walnuts (optional)

(Or, you could just use 2 cups milk chocolate chips, 1 can sweetened condensed milk and walnuts for a creamy, truffle-like consistency.)

Directions

1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
2. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Sugar Cookies (Butter Cookies)

4 egg yolks
4 Tbsp. milk
4 1/2 cups flour
1 1/2 cups sugar
3 sticks of butter
2 tsp. vanilla
1/2 tsp. salt





Preheat oven to 375*.
In a large bowl, with mixer at low speed, beat egg yolks and milk until well blended. Add flour, sugar, butter, vanilla and salt; beat ingredients until just mixed. Increased speed to medium and beat for 2 min., occasionally scraping bowl.
On a floured surface, with lightly floured rolling pin, roll dough and cut with cookie cutters.
Bake for 8-10 min.

Buttercream Frosting:

1-1 1/2 sticks of butter
2 cups powered sugar
1 1/2 Tbsp. milk
1/2 tsp. vanilla

Swedish Meatballs

• 1 egg
• 1/4 cup milk
• 1 pound ground beef
• 1/4 cup dry cream of wheat cereal or oatmeal
• 1/4 cup minced onion
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon chopped fresh parsley

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat/oatmeal and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
3. Bake at 350 degrees F for about 20 minutes.
4. Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
5. Bake uncovered at 350 degrees F for another 40 minutes. Sprinkle with parsley before serving.
6. Serve over pasta.