This recipe is a variation of the Fantasy Fudge on the label of Kraft Jet Puffed Marshmallow Cream.
3 c. sugar
3/4 c. unsalted butter
2/3 c. evaporated milk (not fat free)
1 (12 oz.) pkg. (2 c.) Nestle Toll House White Chocolate Morsels
1 (7 oz.) jar marshmallow cream
1 c. chopped macadamia nuts
1 tsp. pure vanilla extract

Combine sugar, butter and evaporated milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.

Remove from heat; stir in Nestle Toll House white chocolate morsels until melted. Add marshmallow cream, macadamia nuts and vanilla extract; beat until well blended. Pour into greased 13×9 inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds. Store in an air tight container in the refrigerator.

Tips:

Line pan with foil, spray with cooking spray. After cooling simply flip over, peel back foil, and cut into squares.

Spray Pam cooking pray on your spoon before mixing final ingredients together. Will help when it comes time to clean that spoon.

Possible substitutions:

Nestle Butterscotch chips (no nuts)

5 oz. Semi-sweet chocolate chips and 7 oz. Reese’s peanut butter chips (no nuts)

Sisterlisa is the owner and Editor-in-Chief of Growing in Grace Magazine and owner of AGMinistries, a devotion blog for women. She is married and homeschools her four children while remaining active in serving the Lord in her community.

In a large bowl mix together:
-1 3/4 C. Flour
-1 Tbsp baking powder
-1/4 tsp salt
Mix well
Set aside

In a small bowl mix together:
-2 egg yolks (Set aside whites for next step)
-1 3/4 C. whole milk
-1/2 C. oil
-2 Tbsp. Sugar Free Torani Brown Sugar Cinnamon Coffee syrup
Mix well with hand mixer and add to the dry ingedients in the large bowl. Mix well.

Rinse off beaters and dry

In another small bowl, mix the
-2 egg whites til stiff peaks form. Gradually add
-2 tsp. sugar and keep mixing til stiff peaks are fluffy.

Gently fold whites into the batter mixture. Do not beat in the whites, you want your batter to remain fluffy.

In a heated skillet, add spoonful of batter, but do not flatten or spread the batter out. The amount depends on the size you want your pancakes to be.

Cook til you see bubbles forming then flip til golden brown. Place them in pan in a heated oven to keep warm.

Be sure to use real Maple syrup (heated) for your pancakes and I recommend Challenge European Style Butter, slightly warmed so you can spread it well.

Tips:
Do not leave real butter at room temperature for long or it will turn sour.
Do not refrigerate your syrup. Over time the temperature causes your syrup to crystallize.
When measuring flour, spoon it into the measuring cup to avoid over packing flour.

Sisterlisa is the owner and Editor-in-Chief of Growing in Grace Magazine and owner of AGMinistries, a devotion blog for women. She is married and homeschools her four children while remaining active in serving the Lord in her community.

Peanut-Butter Balls

Ingredients:
1/2 Cup peanut-butter(creamy is best)
3 Tbsp. softened butter
1 cup sifted powdered sugar

optional for coatings:
Sifted Powdered Sugar
Hot Cocoa mix
Finely crushed Frosted Flakes
Melted Semi-Sweet Chocolate

Stir together peanut butter and margarine.
Gradually add powdered sugar, stirring till combined shape into 1 inch balls; put them on a cooling rack and place refrigerator. Let stand till dry (about 20 minutes.) Then after they dry, gently roll them in your desired topping. Then place them in the refrigerator, let them stand till coating is dry. ENJOY!!!