Berry Fudge

1/4 lb. butter
12 oz. can of evaporated milk
3 1/2 c. sugar
10 oz. Hershey's raspberry chocolate chips
2 oz. bittersweet chocolate
7 oz. marshmallow creme
1 tsp. vanilla

In a heavy saucepan melt the butter.
Add the evaporated milk and sugar
and bring to a rolling boil,
stirring constantly until the
temperature reached 325 degrees.

Remove from heat and add the
raspberry chocolate chips
and the bittersweet chocolate.

Stir the mixture until all ingredients are melted.

Add marshmallow cream and stir until blended.
Stir in the vanilla.

Pour into a lightly greased 9" x13" pan.

Cut into bite size squares.

Variation: For Mocha flavor add 1 heaping teaspoon
of instabt coffee in Step 1.

Hard Meringue Cookies

I loved these as a kid, especially with chocolate chips.
They are low fat also.

6 egg whites
3/4 tsp. cream of tartar
1 1/2 c. sugar
1 tsp. vanilla extract

Beat together egg whites and cream of tartar
in a large mixing bowl until foamy.
Gradually add sugar, 1 tablespoon at a time,
beating constantly until sugar is dissolved
and whites are glossy and stand in stiff peaks.
Beat in vanilla.

On a waxed papered baking sheet,
drop a teaspoon or more dollop of meringue.

Bake 18 minutes at 350 degrees.
Let cool.