Dear Lynn: I’m looking for some good and hearty casseroles to use up leftover turkey and ham. — Michelle from Battle Creek
Trio of holiday candies
Teresa, from Livonia, says her million dollar fudge is delicious! Linda, from Metamora, always makes a couple batches of turtles during the holidays. Jane, from Hillsdale, sent in her family’s recipe for buckeyes.
Million dollar fudge
4 1/2 cups sugar
1 2/3 cups evaporated milk (1 tall can)
2 tablespoons butter or margarine
Dash of salt
2 6-ounce packages semi-sweet chocolate pieces
3 4-ounce bars sweet chocolate
2 8-ounce jars marshmallow cream
2 cups chopped pecans
Combine sugar, evaporated milk, butter or margarine and salt in a large saucepan. Boil for 6 minutes. Meanwhile, combine in a large bowl, semi-sweet chocolate pieces, sweet chocolate and marshmallow cream. Gradually pour boiling sugar mixture over the chocolate-marshmallow mixture. Beat until chocolate is melted. Stir in chopped pecans. Pour into a buttered 9-by-13-inch pan. Store in a cool place for several hours to harden before cutting into squares. Makes about 5 pounds.
1/2 pounds pecan halves
2 cups light cream
1 1/2 cups sugar
1/2 teaspoon salt
1/2 cup brown sugar
1 cup light corn syrup
1/3 cup butter
1 teaspoon vanilla
1 pound dark chocolate, melted
Arrange pecan halves on a deep baking sheet or in a cake pan that is lined with waxed paper. Heat 1 cup of cream to lukewarm in a saucepan. Add sugar, brown sugar, corn syrup and salt. Cook and stir until mixture boils. Slowly stir in remaining cup of cream so mixture doesn’t stop boiling. Cook and stir for 5 minutes. Stir in butter, 1 teaspoon at a time. Turn heat down and boil gently until mixture reaches 248 degrees on a candy thermometer. Stir in vanilla and remove from heat. Pour over pecan halves. When cooled and firm, spoon melted chocolate over each turtle.
1 cup butter, softened
1 2/3 cups peanut butter
1/2 teaspoon vanilla
5 1/2 cups confectioners’ sugar
4 cups semi-sweet chocolate chips
1 teaspoon shortening
Cream together butter, peanut butter and vanilla. Gradually add confectioners’ sugar, mixing well after each addition. Shape into 1 inch balls. Place chocolate chips and shortening in a microwave-safe bowl. Cover bowl loosely and microwave on high until chocolate is melted. Stir until smooth. Using a toothpick, dip balls in the chocolate, leaving a small portion uncovered to resemble a buckeye. Place on waxed paper to dry. Makes 5 to 6 dozen.
• LYNN ECKERLE is author of the weekly food column “The Recipe Exchange” along with a weekly blog “Fun, Food and More.” She has published the cookbooks “Farmhouse Cooking” and “Country Cooking” that are comprised of recipes featured in the column. She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads.