Fudge

1.5 tsp butter
3/4 c butter
1 can Eagle Brand milk
3 Tbsp milk
12 oz semi-sweet chocolate chips
11.5 oz milk chocolate chips
10 oz peanut butter chips
1 pkg butterscotch chips
7 oz Marshmallow Creme
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp cherry extract
1 c chopped pecans or walnuts

• Line 9x13 pan with foil. Rub butter all over.
• In large pot melt remaining butter over low heat.
• Add next 5 ingredients.
• Cook, stir constantly until smooth.
• Remove from heat and add butterscotch chips, marshmallow creme and extracts.
• Stir in nuts.
• Spread in pan. 
• Refrigerate until set. 

Cuban Black Beans

• 1 16oz package dry black beans
• 1 tsp. dry oregano
• 2 cloves minced garlic
• 1 tbsp. salt
• 2 tbsp. Olive Oil
• ½ cup chopped Bell pepper
• ½ cup diced onion
• 1 tomato

Place dry black beans in a large pot of water on the stove. Allow to soak overnight.

Drain and rinse beans. Place beans in crock-pot. Add about 4 cups of water, just enough to cover.

In a small skillet, heat olive oil over medium heat. Add Bell pepper, onion, and garlic. Saute until onion is translucent. Add to beans in pot.

Take a whole tomato and cut it into quarters and place it in the crock pot with the beans.

Add your seasonings; Oregano, Salt, and a dash of pepper. Place lid on beans and leave in a crock-pot on low for 8-10 hours. Just as delicious!

Pecan Pie

Filling
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoons salt
1 cup corn syrup (light or dark)
1/3 cup melted salted butter
1 teaspoon vanilla
3 whole eggs beaten
1 cup (heaping) chopped pecans

Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.

Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.

Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!


Allow to cool for several hours or overnight.