FRENCH SILK CHOCOLATE PIE

This recipe is from Dana Burnson

~I gave the pie a little harvest decoration~

1 pre-cooked pie shell

1/2 cup butter

3/4 cup sugar

Cream until well blended

3 Tablespoons cocoa

1 teaspoon vanilla

Blend into butter-sugar mixture

*2 eggs

Add one at a time beating 5 minutes after each egg. Keep Refrigerated

Garnish with whipped cream and pecan halves.

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Dana says--this recipe is from her grandmother Woods who made it each holiday.

It was a favorite so she keeps up the tradition.

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* My family will not eat raw eggs so I alter the recipe a little. We had a big egg scare here in Minnesota and so we have chosen not to consume raw eggs. Dana assured me that her family has been eating this pie every year since she can remember and NO ONE has gotten sick. I will let you be the judge if you want to make this pie but be sure to keep it in the refrigerator(cold)
ENJOY

Ashley's Absolutely Award Winning Oreo Chocolate Truffles

These truffles are very easy to make.They aren't a long-standing family tradition, but I plan to make them one. Someone made these for us last year for Christmas and I loved them so much I made them for a chocolate cook-off at church. I won first prize, so really these should be called Ashley's Absolutely Amazing Award-Winning Oreo Chocolate Truffles!!

Oreo Chocolate Truffles

• 8 ounces Cream Cheese
• 1 Package Oreo Cookies
• 3 cups semi-sweet chocolate chips
• 1 cup milk chocolate chips

Whip cream cheese until soft.Grind cookies in a food processor. Mix with cream cheese until blended. Place mixture in refrigerator for at least 4 hours until firm. Roll into balls and dip into chocolate. Melt chocolate in double boiler and keep warm while dipping. ( I use toothpicks to take the balls out of the chocolate.)

You can also dip these into white chocolate, but I haven't done that yet, at least not anytime that it has turned out. Do not use white chocolate ships. The chocolate clumps, and they really do taste horrible. Instead, use almond bark for candying. I've heard that works best. When you do it this way, they look like little snowballs, plus, the white chocolate gives it more of that Oreo filling taste.

~Ashley with Grandpa and Grandma Burnson~

Grandma Burnson's No-Fail Fudge

This fudge recipe came to us from my husband's mother, Dorothy. Her fudge is the best and we always looked forward to it around Christmas. She said she obtained this recipe from someone she knew in college. All I can say is it is easy to make, and it is easy to eat! Just make sure you have a glass of fresh, cold milk or cup of very good, fresh coffee to drink along-side this rich deliciousness.

Grandma Burnson's No-Fail Fudge

• 5 cups sugar
• 1/2 pound ( 2 cubes) margarine or butter
• 1 can evaporated milk
• 18 ounces chocolate chips
• 7 ounces marshmallow cream
• 1 cup chopped walnuts

In a pan over med. high heat, stir the sugar, butter and evaporated milk until it boils, then keep stirring the boiling mixture for 10 minutes. Remove from heat and stir in the chocolate chips and marshmallow cream until well melted and blended. Add the walnuts, stir throughout the fudge mixture and then pour it into a greased 11 X 13 pan and cool to room temperature before cutting. Enjoy!