We have two very sweet treats for you this week. Quick and easy the recipes can be whipped up in no time. We have already sampled the fudge and it is a chocolate delight.

By Staff
The next one is a candy recipe and is so fast you won't believe it. Also included are recipes to help you make a tasty meal for those your cherish. Thanks to the lady at the Vision Center at Wal-Mart for the white chocolate.
Fudge Cake
2 c. flour
2 c. sugar
1/2 t. salt
2 sticks Oleo
1 c. water
3 T. cocoa
1 t. baking soda
1/2 c. buttermilk
1 t. vanilla
Sift flour, sugar and salt together in a large bowl. Put Oleo, water and cocoa in a saucepan. Bring to a boil and pour over mixture. Add soda, buttermilk and vanilla. Pour over flour mixture. Pour over other mixture and mix well. Bake at 350 degrees for 25 minutes. Make icing 5 minutes before cake is done. Bake in 9×13 inch pan.
Icing
1 stick Oleo
6 T. milk
3 T. cocoa
1 box powdered sugar
1/2 c. chopped nuts
1 t. vanilla
Melt Oleo with other ingredients in a pan. Bring to a boil.Pour over cake taken from oven.
Mock Divinity
24 oz. Almond bark
1 can Eagle Brand Milk
1 c. chopped nut
Heat bark and mix it with Eagle Brand. Mix this with nuts and pour into an 8×8 inch pan or dish.
Grandmother's Pound Cake
1 c. butter
1 and 2/3 c. sugar
5 eggs
2 c. flour
1/2 t. flavoring (any kind you choose)
Work butter until creamy and beat in sugar and eggs, one at a time. When creamy, fold in flour and flavoring with a spoon. Spread in buttered and floured loaf pan. Bake for 1 1/2 hour at 300 degrees.
Chicken Casserole
2 c. chopped and cooked chicken
1 small container of sour cream
1 can cream of chicken soup
1/2 c. sliced water chestnuts
Ritz crumb mixture- melt 3/4 stick of margarine and mix with Ritz crackers.
Spread half of Ritz mixture in bottom of baking dish sprayed with cooking spray. Pour chicken mixture over cracker mixture. Bake at 350 degrees for 25 to 30 minutes.
Hot Dogs
8 slices of bread
Soft butter
Mustard
8 cheese slices
8 hot dogs, cooked
1/4 c. melted butter
Spread one side of a slice of bread with soft butter and mustard. Place bread on baking sheet and top with slice of cheese. Put hot dog on cheese. Fold the bread over dog to make a triangle shape. Brush with butter. Broil 4 to 5 inches from heat for about 2 minutes.
Skillet Cabbage
1 T. salad oil
3 c. finely shredded cabbage
1 c. chopped celery
1 sm. green pepper, chopped
1 sm. onion, chopped
Dash of pepper
Mix ingredients in a 10-inch skillet, over medium heat, coated with hot oil. Stir all ingredients until well mixed. Cover pan and cook for five minutes, stirring occasionally. Serve immediately.
Corn Salad
1 can shoepeg corn
3 or 4 green onions, chopped
1 tomato, diced
1/2 c. mayonnaise
Salt and pepper to taste
Mix all together and refrigerate.
Overnight Cole Slaw
12 c. shredded cabbage
1 green pepper, chopped
1 medium red onion, chopped
2 carrots, shredded
1 c. sugar
Dressing
2 t. sugar
1 t. dry mustard
1 t. celery seed
1 t. salt
1 c. vinegar
3/4 c. vegetable oil
In a large bowl, combine first four ingredients. Sprinkle with sugar and set aside. In a saucepan, combine dressing ingredients and bring to a boil. Remove from heat and pour over vegetables, stirring well before serving.
Spicy Baked Macaroni
Salt
1 pound elbow macaroni pasta
3 tablespoons extra-virgin olive oil
1/2 pound assorted mushrooms, quartered
1 onion, chopped
2 cloves garlic, chopped
1 (14.5-ounce) can diced tomatoes
1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
1/2 teaspoon red pepper flakes
1/2 cups bread crumbs
1/4 cup grated Parmesan, plus 1/3 cup
1/4 cup Romano, plus 1/3 cup
2 tablespoons butter, softened, plus 2 tablespoons
12 ounces mozzarella cubed (about 2 cups)
1/4 teaspoon freshly ground nutmeg
Preheat the oven to 350 degrees F.
Cook until tender and drain.
In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. In a small bowl, mix together the bread crumbs, Parmesan, and Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.
Combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown.