* Symphony Bar Fudge *

I got this fudge recipe from my mother-in-law. It is so creamy and soft and delicious... It is the perfect treat for the holidays. (I halved the recipe this time and it still fit into a 9x13 pan and it's still fairly thick)

* Symphony Bar Fudge *4 1/2 c. sugar
1 can evaporated milk
3/4 c. butter
2 8oz Symphony Bars
1 bag (11 oz) milk chocolate chips
7 oz marshmallow cream
1 c. nuts (optional)

Cook sugar, evaporated milk, and butter to boiling. Boil for 5 minutes. Remove from heat. Add chocolate bars, chocolate chips, and marshmallow cream. Stir until smooth. Add nuts. Spread into a buttered 9x13 pan.

* Ooey Gooey Brownies *

I don't know if I've said it one here or not but my mom is THE BEST food maker ever! I know most people probably think that their mom is the best. Some people might even say it out of obligations...but not me. My mom really is amazing :) I got this recipe from her at a bridal shower that my in-laws gave me. It was a recipe themed shower where you bring a recipe and the ingredients to make it. I remember the first time I made this recipe...it was my first time "entertaining" after my husband and I got married. We lived in the dinkiest hallway-sized apartment and we invited friends over to eat dinner and watch a movie. I made these and they turned out so great! Our friends raved about them and it's been one of our favorites ever since. Thanks for the recipe Mom :)

* Ooey Gooey Brownies *
1 box German chocolate cake mix
3/4 c. butter, melted
1 bag chocolate chips
25 caramels
2/3 c. evaporated milk, divided into half

Unwrap and melt caramels with 1/3 c. evaporated milk in microwave (I microwaved it on high in 30 second increments until melted and combined).
Mix cake mix, melted butter, and 1/3 c. evaporated milk together. Spread 1/2 to 3/4 of cake mixture into bottom of an ungreased cake pan. Bake at 350* for 6 minutes.
Pour melted caramels over cookie mixture. Sprinkle chocolate chips over caramel. Spread remaining cake mixture over chocolate chips (I personally think it's kind of hard to "spread" so I just drop teaspoon amounts of the cake mixture over the top until its mostly covered). Bake for 15 more minutes.

* Tomato Tortellini Soup *

This soup rocks! It's a gourmet tomato soup and would still be perfect with grilled cheese sandwiches...or paninis (don't they sound gourmet too?)
The first time I had this soup was at our Relief Society Souper Saturday and I couldn't stop thinking about it. I finally found a recipe for it on Pinterest (recipe here) and we thoroughly enjoyed after church yesterday. I had to make a few ingredient changes and I also let it cook in the crockpot.

* Tomato Tortellini (or ravioli) Soup *

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes (I didn't have sun-dried tomatoes so I just used a can of drained stewed tomatoes)1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook tortellini (or ravioli) according to package directions.

Meanwhile, in a Dutch oven (or crockpot), combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. (I just threw it all in the crockpot and let it cook on low for 4-5 hours) Sprinkle each serving with additional cheese if desired.

Yield: 10 servings (2-1/2 quarts).