Never Fail Fudge

The stuff childhood dreams are made of:

My mom used to make this all the time.  It is delicious, easy, and travels well for housegifts.  Yum.  So here is the recipe for your munching pleasure, courtesy a jar of Marshallow Fluff.

Ingredients
2 1/2 cups sugar
1/4 cup butter or margarine
1 small can evaporated milk
1 jar (7 1/2 oz) Marshmallow Fluff
3/4 tsp salt
---
3/4 tsp vanilla
1 large (12 oz.) bag semi-sweet chocolate pieces

Directions
Combine first five ingredients
Stir over low heat until blended
Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling
Boil slowly, stirring constantly, for five minutes (use soft ball test) <--whatever that means!
Remove from heat
Stir in chocolate and vanilla until chocolate is melted
Turn into buttered 9x9-inch pan
Cool completely before cutting

ENJOY!

Five Alive Chicken

Source

Do you remember that citrus drink in the '80's, Five Alive?  It was a mix of orange, lemon, lime, grapefruit and tangerine juices.  A hodgepodge of citrus, that I hear is still widely available in Canada in the UK.  My parents always had a carton of Five Alive in the fridge.  The liked to drink it and it made a delicious chicken marinade in a pinch.

I was craving some Five Alive Chicken the other night, and set out to recreate the yumminess with juices I had on hand.

Ingredients:
1/2 cup OJ
1/2 cup lemonade
1/2 cup limeade
1 tbs garlic powder
1 tsp thyme

Mix all the ingredients in a tupperware
Add chicken, seal, and shake
Let sit in fridge overnight (or at least 30 minutes)
Grill to perfection

This could not be an easier - or tastier - way to achieve deliocious grilled chicken.  I had pre-cut my chicken breasts into small pieces before marinating.  They cooked quickly on the grill, and yielded a lot of food for our little family. The chicken is good on its own or paired with whatever you want!

Deviled Egg Chickens

I started making these as a three-year-old and was always so proud of the results!

Hard boil a dozen eggs. (Put eggs in saucepan of cold water, just to cover, and bring to a rolling boil. Cover. Turn off heat and let sit on warm burner for 12 minutes).

Slice eggs lengthwise and scoop yolks into medium sized bowl.
Mash 1/4 C mayonnaise, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp dry mustard into the yolks.
Add more mayonnaise if needed to make a smooth but not dry or soupy consistancy.
Adjust seasonings to taste.

Cut 12 (1/4") rounds from large end of carrot with a crinkle cutter. Cut rounds in half.
With paring knife, cut 4 (1/4") rounds from large end of carrot; cut each into 6 wedges.
Mound each egg half with some of the yolk filling.
Place a crinkle carrot "comb" on top of mound.
Stick a small carrot wedge "beak", point out, in front of the mound.
Place a small frozen pea on either side of the "beak" to make "eyes"

Voila! Chickens!