Candy Cane Fudge

1/2 cup whipping cream
1/2 cup light corn syrup
3 cups (18 ounces) chocolate chips...semisweet or milk...you choose
1 1/2 cups powdered sugar
1 cup crushed candy canes
1 1/2 tsp. vanilla

1. Line 8 inch baking pan with foil, extending edges over sides of pan.

2. Bring cream and corn syrup to a boil in saucepan over medium heat; boil 1 minute. Remove from heat. Stir in chocolate chips. Cook until chocolate is melted, stirring constantly.

3. Stir in powdered sugar, candy canes, and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm.

4. Lift fudge out of pan using foil; remove foil. Cut into 1 inch squares. Store in airtight container.

Eggnog Quick Bread

2 eggs
1 ½ cups eggnog
2 tsp. rum flavored extract
1 cup white sugar
1 tsp. vanilla extract
½ cup butter (softened)
2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
¼ tsp. nutmeg


Preheat oven to 350 degrees. Grease 9x5 inch loaf pan, or three 3x5 inch loaf pans. Blend together eggs, eggnog, rum extract, sugar, vanilla, and butter. Sift together flour, baking powder, salt, and nutmeg. Add to eggnog mixture and stir just enough to moisten and pour into prepared pan. Bake in large pan for 40-60 minutes, or until a tester inserted in the center comes out clean. Bake in smaller pans from 30-40 minutes. Cool for 10 minutes and remove from pan. Enjoy!