The Red Hot Chili Paper

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Chocolate Timbales
Hazelnut Dacquoise
Bea's Date Bars
Bananas Foster
Cranberry Sauce
Dried Fruit Compote
Pears in Red Wine
Very Berry Trifle
Apple Strudel
Baked Apples
Brandied Grapes
Grilled Peaches
Fruit Kabobs
Fruit Fantasy
Fresh Fruit Pie
Pears Au Chocolat
Pear Compote
Steamed Pears
Pear Zinfandel Ice
Poached Pears
Pear Dumplings
Fruit Salad
Apricot Bavarian
Apricot Yogurt Parfaits
Apricot Ice Cream
Baked Apricots
Apricot Snow
Dark Beer Sabayon
Creme Brulées
Champagne Sauce
Champagne Truffles
Chocolate Fondue
Sticky Bun Fillings
X-Mas Fudge
M&M Ornaments
Blintz Souffle
X-Mas Fudge


      2 c. sugar
      3/4 c. margarine
      2/3 c. evaporated milk
      1 (12 oz.) pkg. chocolate chips
      1 (7 oz.) jar marshmallow creme
      1 tsp. vanilla
      1 c. chopped pecans


    Place sugar, margarine and evaporated milk in large saucepan and bring to boil,  stirring constantly. Bring to a soft ball (will form a ball droplet in cold water). Remove  from heat and add the chocolate chips, marshmallow creme, vanilla, and nuts. Stir well.  Pour into a 1' deep buttered cookie pan and cool. Cut into squares. Can be decorated with  pecan halves for each square while still soft.

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