Gouda Cheese Logs

Submitted by: Ann Hatzopoulos from Betty Crocker

Servings: 24 servings (2 tablespoons each)

Ingredients:
1 tub (8 ounces) soft cream cheese
2 cups shredded Gouda or Colby cheese (8 ounces)
1/4 cup chopped fresh chives
1/4 cup sliced drained sun-dried tomatoes in oil
1/4 teaspoon garlic powder
1/4 cup finely chopped fresh parsley
Assorted crackers, if desired

Directions:
Mix cream cheese and Gouda cheese until blended. Stir in chives, tomatoes and garlic powder. Shape mixture into 2 small logs or 1 large ball. Roll in parsley.
Wrap in plastic wrap and refrigerate at least 2 hours until firm. Serve with crackers.

Holiday Truffles

Submitted by: Ann Hatzopoulos from Taste of Home

Servings: 6 dozen

Ingredients:
3 cups semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tablespoon vanilla extract

various sprinkles to coat

Directions:
In a microwave, combine chips and milk. Microwave on high for 3 minutes, stirring after 1 1/2 minutes; stir until smooth. Stir in vanilla. Chill for 3 hours or until firm.
Shape into 1 inch balls; roll in sprinkles, nuts, coconut or cocoa. Chill 1 hour or until firm. Store covered at room temperature or in the refrigerator.

Cookies 'n' Cream Fudge

Submitted by: Ann Hatzopoulos from Taste of Home

Servings: 3 dozen

Ingredients:
16 chocolate cream-filled sandwich cookies, broken into chunks, divided
1 can (14 oz) sweetened condensed milk
2 tablespoons butter
2 2/3 cups vanilla chips
1 teaspoon vanilla extract

Directions:
Line an 8 in square baking pan with foil; coat with nonstick cooking spray. Place half of the broken cookies in pan.
In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla.
Pour over cookies in pan. Sprinkle with remaining cookies. Cover and refrigerate for at least 1 hour. Cut into squares.

Bavarian Mint Fudge

Submitted by: Ann Hatzopoulos from Taste of Home

Servings: about 2 1/2 pounds

Ingredients:
1 tablespoon butter
2 cups (12 oz) semisweet chocolate chips
1 package (11 1/2 oz) milk chocolate chips
1 can (14 oz) sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract

Directions:
Line a 13 x 9 pan with foil and grease the foil; set aside.
In a heavy saucepan, melt the chocolate chips and butter over low heat; stir until smooth. Remove from the heat; stir in the milk and extracts until well blended. Spread into the prepared pan. Refrigerate until set.
Using the foil, lift fudge out of the pan. Discard the foil; cut fudge into 1-in squares. Store in the refrigerator.