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5-Minute Festive Holiday Fudge

5-Minute Festive Holiday Fudge Indulging in sweet treats is an integral part of the holiday season, and what better way to satisfy your cravings than with a batch of homemade fudge? This article will guide you through the delightful world of 5-Minute Festive Holiday Fudge, offering an easy and quick recipe that will leave you with a decadent treat in no time. Festive Holiday Fudge Why Fudge is the Perfect Holiday Treat The holiday season is upon us, and that means it's time to indulge in some delicious treats. But who has hours to spend in the kitchen? Enter the 5-Minute Festive Holiday Fudge! This delightful confection is not only incredibly easy to make, but it also serves as the perfect sweet treat to bring to holiday gatherings or to give to friends and family. With its smooth and creamy texture, rich chocolatey flavor, and festive charm, this fudge is sure to be a hit with everyone. Ingredients: Gathering the Key Ingredients To whip up a batch of this delectable fudge, you'
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Vintage Jell-O ribbon applesauce dessert

Vintage Jell-O ribbon applesauce dessert This recipe is a vintage dessert that my grandma Ball prepared all the time when I was a little girl. It's a yummy no-bake icebox dessert. I'm uncertain of the year that this recipe originally dates back to and I am almost certain that grandma probably got it from a Jell-O cookbook back in the day. However, I neither can nor can't confirm that. When my grandma made this dessert, she always used raspberry and lime Jell-O, but you can use various flavors of gelatin. I actually prefer using grape or blueberry Jell-O over the traditional lime and raspberry flavors. However, today I wanted to share the original recipe that my grandmother always prepared. Ingredients: 1 small box of raspberry Jell-O 1 small box of lime Jell-O 1 (15 ounce) can of unsweetened applesauce 20 double-sized graham crackers 2 envelopes of Dream Whip 4 tablespoons of powdered sugar, to be mixed in with the whipped topping Instructions: First, in separate bowls, add
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Sugar-free condensed milk

Sugar-free condensed milk Have you ever been in the middle of preparing a recipe that calls for sweetened condensed milk, only to find that you're out of it? If so, here's your remedy for the next time something like that occurs! I make the condensed milk in a food blender with powdered milk and a few other simple ingredients. This recipe is also sugar-free, but you can use regular granulated sugar, powdered sugar, or even a Splenda brown sugar blend as a replacement, if you desire.  This condensed milk can be used in various recipes just like store-bought canned brands, and in my opinion, it tastes great. Ingredients: 1 cup of boiling water 2 cups of powdered milk 2 cups of white granulated Splenda 3 tablespoons of melted butter 1/4 teaspoon of pure vanilla extract Instructions: Melt three tablespoons of butter in a microwave-safe dish. Set the melted butter aside for a minute.  Bring a cup of water to a boil either in a microwave-safe dish (if using the microwave) or in a ket
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Creamy country-style custard

Creamy country-style custard The possibilities are endless! This custard can be used to make a variety of desserts or consumed alone. It's thick, creamy, velvety, and delightfully delicious. If you're looking for a cool treat to help you beat the summer heat, you can also freeze the custard. Ingredients: 2 cups of milk 1/4 teaspoon of pure vanilla extract 4 to 6 eggs, depending on their size 2 teaspoons of cornstarch 2 heaping tablespoons of Splenda or sugar; add more if you prefer a sweeter custard. Instructions: In a heavy-bottomed saucepan, add 2 cups of milk and 1/4 teaspoon of pure vanilla extract. Allow the mixture to reach the boiling point. In a bowl, add 4 to 6 eggs, 2 teaspoons of cornstarch, and 2 heaping tablespoons of Splenda or sugar together (add more sweetener if you prefer a sweeter custard). Whisk the ingredients together well. When the milk is about to boil, pour it quickly onto the egg mixture while whisking constantly. You will need to really put your wrist
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