Jessica's Joyful Kitchen

I've been using this recipe for years and love giving it out at the holidays too. You can change it up pretty easily - cranberries and walnuts, peanuts and raisins, dates and almonds, or just plain chocolate. 2 1/2 cups semisweet chocolate chips 1/4 cup white chocolate or butterscotch chips One 14 oz can sweetened condensed milk 1 teaspoon pure vanilla extract 1 cup walnuts or dried fruit or combination, optional 1. Line a 9x9 square dish with foil. 2. Pour the chocolate chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. 3. Stir the chips and milk until they melt together, about 3 minutes. Move the pan off the stove and place on a pot holder. Stir in any desired add ins. Pour the fudge into the pan. 4. Put the fudge in the fridge and chill until firm. Cut the fudge into triangles or squares to serve.

5 lbs Sharp Cheddar Cheese Spread 4-5 oz hot sauce 1 Tb garlic salt 1 1/2-2 Tb crushed red pepper 1 1/2 tsp liquid garlic (found in spice aisle) 2 tsp onion powder 1 stale beer (I like an Ale-style beer) Open beer and let sit out all night to become stale. Let cheese sit out for 4-5 hours till room temp. Scoop cheese into a VERY LARGE mixing bowl. Pour beer in a little at a time and mix in with hand mixer. Mix in rest of ingredients and spice-up to your liking...it does get a little hotter as it sits overnight so be careful. I used a large ice cream scoop to portion into deli containers. 15 containers full!