Cake Mix Bar Cookies

1/2 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 egg
1 (18.25 ounce) package white cake mix
1 cup chopped walnuts
2 cups semisweet chocolate chips


Preheat oven to 350°F. Grease a 9x13 inch baking pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Mix in water and egg, then stir in cake mix. Finally, mix in nuts and chocolate chips. Spread mixture into pan.

Bake for 30 to 35 minutes in the preheated oven. Cool completely before cutting into bars.

Czechoslovakian Cookies

1 cup butter
1 cup white sugar
2 egg yolks
1 teaspoon vanilla extract
1/8 teaspoon ground cardamom
1/4 teaspoon ground allspice
2 cups flour
1 cup chopped pecans
1/2 cup strawberry jam


Preheat oven to 325° F. Grease one 8 inch square baking dish.

Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.

Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.

Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.

Bake for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.

Margarita Balls

1 (12 ounce) package vanilla wafers
1/2 pound ground almonds
4 ounces white chocolate
1/4 cup tequila
1/4 cup orange marmalade
2 tablespoons light corn syrup
Powdered sugar


Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.

Melt four 1 oz squares white chocolate according to package directions.

In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.

Shape into 1 inch balls and coat with sugar. Store in refrigerator.

Jan Hagel Cookies

1 cup butter
1 cup white sugar
2 cups flour
1/2 teaspoon ground cinnamon
1 egg yolk
1 egg white
1/2 cup finely chopped walnuts (pecans work just as well)


Cream the butter and sugar. Add the egg yolk and beat thoroughly. (This should be very creamy.) Add the flour and cinnamon and mix well.

Spread thinly on 1 1/2 cookie sheets. Press down mixture with fingers, then score with a fork. Brush on a film of egg white mixed with a little water. Sprinkle the nuts over the top.

Bake for 30 minutes at 300° F. Remove from oven and cut into squares or oblongs. When cold, remove from cookie sheet.

Walnut Sugar Cookies

3/4 cup walnuts
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup confectioners' sugar
1 large egg yolk
1 tablespoon brandy
1 teaspoon pure vanilla extract
1 to 2 tablespoons almond extract
3/4 cup confectioners' sugar

Preheat the oven to 350° F.

Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground).

Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.

In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.

At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.


Line two baking sheets with parchment or coat with nonstick spray.

With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.

Remove cookies from the oven and immediately sprinkle them lightly with the almond extract. (If you don't have a brush, simply dip your fingers into the extract and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of almonds.

Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve.

Dough can be frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 1 week. Baked cookies can be wrapped in plastic, then aluminum foil, for up to 2 weeks. To serve, let cookies come to room temperature before dusting with confectioners' sugar.

Shortbread Cookies

1 cup butter, softened
1/2 cup confectioners' sugar
1/4 cup cornstarch
1 1/2 cups flour


Preheat the oven to 375° F.

Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls, or in a decorators bag with a large star shaped tip, 2 inches apart on an ungreased cookie sheet.

Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on pan and then move to wire racks.

These can also be drizzled, when cool, with a colorful glaze for the holidays.

Chocolate Kiss Cookies

1 cup margarine, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup finely chopped walnuts
1 (6 ounce) bag milk chocolate candy kisses
1/3 cup confectioners' sugar for decoration


In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle.

Preheat oven to 375° F.

Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.

Molasses Cookies

3/4 cup margarine, melted
1 cup white sugar
1 egg
1/4 cup molasses
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup white sugar


In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.

Preheat oven to 375° F. Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.

Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

Meringues

This is a basic recipe. Mix flavors, colors and toppings to make them your own.

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar


Preheat oven to 225°F. Line 2 cookie sheets with parchment paper or foil.

In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. (If you are going to add crushed peppermints, or coconut do it now.)

Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from parchment or foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Muddy Buddies

It's a classic! And I have to post it.

1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
9 cups chex cereal
1 1/2 cups powdered sugar

Stove-Top Directions:

Into large bowl, measure cereal; set aside. In 1-quart saucepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Microwave Directions:


Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter.
Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Makes 18 servings or 9 cups.

Pecan Pralines

1 cup sugar
1 cup packed brown sugar
1/2 cup water
2 Tbs honey
1/2 tsp ground cinnamon
3 tsp vanilla extract
1/4 tsp good rum (spiced works nice for the holidays)
3 cups pecan halves


In a heavy saucepan, combine sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° F (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring.

Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be really sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.

*If you cannot have alcohol, extract will work just as good.

Sweet Pecans

1 egg white
1 tsp ground cinnamon
1/2 cup sugar
1/2 cup brown sugar
3/4 tsp salt
2 Tbs vanilla (or almond) extract
1 pound pecan halves


Preheat oven to 250°F. Lightly butter a baking sheet.

In a bowl, beat the egg white until foamy. Mix in cinnamon, sugars, salt, and flavoring. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet.

Bake in preheated oven for 1 hour, stirring every 15 minutes.

Sweet & Spicy Cocktail Sauce

1 cup raspberries
2 cups diced fresh mango, cubed
1 habanero pepper, sliced or diced

I like to have the ingredients as small as possible to speed up the blending time. A food processor works even better for this recipe!

Place raspberries, mango, and habanero peppers in an electric blender. Blend well.

Serve this with shrimp, fish or chicken.

Soft Chocolate Chip Cookies

4 1/2 cups flour
2 tsp baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix (or your favorite flavor)
4 eggs
2 tsp vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (Optional. Macadamia nuts taste amazing in these, instead of walnuts.)


Preheat oven to 350°F. Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Peanut Butter Chip Chocolate Cookies

1 cup butter
1 1/2 cups white sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp salt
2 cups peanut butter chips (but I just add the whole bag!)


Preheat oven to 350°F. Grease cookie sheets.

In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets. ( I like to use an ice cream scoop, they all come out uniform.)

Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

Gingerbread Cookies

For those of us who don't like the harder gingerbread cookies, here is this heaven sent recipe! I've made them every year for the past few years. There are never any gingerbread cookies left!

I usually make two cookies when I make this recipe, because the dough has to chill for one hour. So while it's chillin' I usually make some variation of chocolate chip cookies, because you can whip them together fast and they bake pretty fast as well.


3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1 (3.9 ounce) package Butterscotch Flavor Instant Pudding and Pie Filling
1 egg
2 cups flour
1 tsp baking soda
1 Tbs ground ginger
1 1/2 tsp ground cinnamon

Beat butter, sugar, dry pudding mix and egg in large bowl with electric mixer on medium speed until well blended. Combine remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until dough is firm.

Preheat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes with 4-inch cookie cutter. Place on un-greased baking sheets (the recipe calls for grease but I have never had them stick).

Bake 10 to 12 min. or until edges are lightly browned. Remove from baking sheets. Cool on wire racks.

Decorate!!! I usually use a thinned down royal icing recipe, but not too thin, I would say just before cake batter consistency.

These freeze really well, even with the icing on them. I usually put wax paper in between the layers. But only pack them, when the icing is dry!

Mascarpone Mini Cupcakes with Strawberry Glaze

8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix (make sure it's a moist one)
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar

Preheat the oven to 350°F. Line the mini tins with paper liners.

In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

Meanwhile, puree the strawberries in a blender or food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

This cake recipe is also enough for one 8", 9" or 13"x9" cake pan.

Rosemary Cashews

These are one of my favorite holiday treats! This is a very forgiving recipe!

1 lb roasted unsalted cashews (salted works okay too, if that is all you can find)
2 Tbs minced fresh rosemary leaves (if you used dried use 2 tsp)
1/2 tsp cayenne pepper
2 tsp light brown sugar
1 Tbs of kosher salt (if you used salted cashews only use about 1 tsp, or less, test cashews first)
1 Tbs unsalted butter, melted

Preheat oven to 350°F.

Spread cashews out on a sheet pan. Toast in the oven until warm, about 5 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm.

Holiday Punch

4 cups cranberry juice cocktail
8 cups prepared lemonade
2 cups orange juice
1 (4 ounce) jar maraschino cherries
1 (2 liter) bottle ginger ale
1 orange, sliced in rounds


In a large punch bowl, combine cranberry juice cocktail, lemonade, and orange juice. Stir in the maraschino cherries. Refrigerate for 2 hours or more.

When ready to serve, pour in the ginger ale. Garnish each glass with an orange slice.

To keep this punch cold on the table make an ice ring: Using an angel food cake pan use lemonade, cherries and a few orange rounds. You will only need to make this an inch or two thick. When frozen take out of freezer and flip over. If ice ring doesn't come out pour warm water over the back side of cake pan until it slips out, then add to punch.

Cheese Puffs / Gougéres

I got these from the Barefoot Contessa, and they rock!

1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch of nutmeg
1 cup flour
4 extra-large eggs
1/2 cup grated Gruyere, plus extra for sprinkling
1/4 cup freshly grated Parmesan cheese
1 egg beaten with 1 teaspoon water, for egg wash

Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.

In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded(heat just below the boiling point). Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

To freeze: Bake, allow to cool, and put in a sealed plastic bag. When ready to use, reheat at 425°F for 5 minutes.

Lemon Cookies

1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 tsp lemon extract
1/3 cup confectioners' sugar for decoration


Preheat oven to 375° F.

Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides will be chewy.

Cinnamon Spritz Cookies

I got this from the new Martha magazine, but I changed some things.

3 1/2 cups flour
1 tsp salt
1 tsp ground cinnamon
2 tsp vanilla extract
1 cup sugar
3 sticks butter, at room temperature
2 large egg yolks
2 tsp ground cinnamon mixed with 4 tsp sugar
Wreath disk and cookie press

Preheat oven to 350° F.

Whisk flour, salt, and cinnamon.

Mix sugar, vanilla, and butter until light and fluffy. Beat in egg yolks. Add flower and beat until combined.

Divide dough into 3 portions. Fill press with dough. Press cookies onto baking sheets, spacing them 2 inches apart.

Bake until barely golden, about 9-12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool for a few minutes and then carefully transfer to newspaper. (I prefer newspaper over racks because firstly it's recycling, and secondly there is less breakage. Just be careful not to choose a section with color ink.)

Repeat with remaining dough.

Cookies can be stored up to one week. Or frozen between wax paper sheets in an air tight container for about a month.

Parmesan Sesame Easy Chicken

1 cup bread crumbs
1/4 cup Parmesan cheese
1/4 cup sesame seeds
1 egg, beaten
4 boneless, skinless chicken breast halves

Preheat oven to 350°F.

In a bowl, mix the bread crumbs, Parmesan cheese, and sesame seeds. Place the egg in a separate bowl. Dip the chicken in the egg, then dip into the bread crumb mixture to coat. Place the chicken breasts in a shallow baking dish.

Bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.

Pan Chicken Tetrazzini

1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
1/4 cup shredded Cheddar cheese


Put cooked spaghetti into 9x13 inch baking dish. Place chicken on top of spaghetti.

In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.

Bake at 350°F for 25 minutes.

Apple Stuffed Chicken

2 skinless, boneless chicken breasts
1/2 cup chopped apple
1/4 cup sharp shredded cheddar cheese
1 Tbs Italian-style dried bread crumbs
1 Tbs butter
1/4 cup dry white wine
1/4 cup water
1 Tbs water
1 1/2 tsp cornstarch
1 Tbs chopped fresh parsley, for garnish


Combine apple, cheese, and bread crumbs. Set aside.

Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.

Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Winter Vegetable Hash

3 Tbs olive oil
2 Tbs butter
1 1/2 pound Yukon Gold potatoes, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 tsp garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage

Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.

Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Fresh Cranberry Spiced Tea

1 pound fresh or frozen cranberries
3 quarts cold water
2 cups orange juice
2 1/8 cups pineapple juice
1/4 cup lemon juice
2 cups white sugar, or to taste
1 (3 inch) cinnamon stick
1 tsp whole cloves
1/2 tsp whole allspice berries


Place the cranberries and water into a large pot. Bring to a boil and cook just until the berries pop, about 5 minutes. Remove from the heat and let stand at room temperature until cold, several hours.

Strain out the cranberries and stir the orange juice, pineapple juice, lemon juice and sugar into the liquid. Add the cinnamon stick, whole cloves and allspice berries. Bring to a low boil. It is ready to serve at this point, but it is even better if you allow it to sit overnight.

Note: you could also take a small teacloth and put a tsp of each cinnamon and allspice and tie it together and toss in to steep.

Pumpkin Brulee

4 cups heavy cream
2 tsp vanilla extract
16 egg yolks
1/4 cup brown sugar
3/4 cup white sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1/8 tsp ground cloves
1 cup canned pumpkin puree
1/4 cup white sugar


Preheat oven to 325­°F.

Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer.

Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute.

Pour the mixture into ramekins. Arrange ramekins on a baking sheet.

Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.

Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

Pumpkin Fudge

2 Tbs butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 tsp ground cinnamon
1 tsp vanilla extract


Line a 9x9 inch pan with aluminum foil, and set aside.

In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.