These are my family favorites:
Quick Cranberry Nut Fudge
Yield: 3 dozen pieces
2 packages (12 ounces each)
semisweet chocolate chips
1 package (6 ounces) sweetened cranberries
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
Melt the chocolate chips until smooth in the microwave or in a saucepan. Stir in the cranberries, milk, vanilla, and nuts. Pour into a buttered 10x7-inch pan. After the fudge has solidified, cut into 1-inch pieces.
1/2 cup butter, softened
3 ounces cream cheese, softened
1 1/4 cups all-purpose flour
Beat butter or margarine and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.
Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2-inch circles. Spoon 1/4 teaspoon filling into center of each circle (see recipe for filling below). Fold opposite edges together, slightly overlapping edges.
Place 2 inches apart on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners’ sugar.
2 cups pitted prunes
2 cups prune juice or water
1/4 cup white sugar
1 teaspoon ground cinnamon, or to taste
1/2 teaspoon ground cloves, or to taste
2 tablespoons lime juice
Combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend together with a mixer until smooth.
I usually double the amount of crust and use assorted jams. If you have left over prune filling, it is delicious on toast.
Enjoy and God Bless