Food for thought

Do you ever receive those "get to know me" emails? The ones where you change the answers to fit you and pass it on to your friends to get to know everybody better? Guilty. I'm one of those senders who loves to find out more about the people I know. One thing that I have found is that inevitably there is a question about food. Have you ever noticed that their is always a question somewhere in the list that the answer just has to be "Chocolate". Whether it is your favorite comfort food, your favorite dessert or you favorite ice cream flavor, chocolate receive an overwhelming acknowledgement. It can comfort you in times of stress. It brings extreme pleasure to your taste buds. No other food on earth can make a person forget everything and smile with a deep sign when they take that first bite of chocolate for the day. But it occurs to me that if you have respect for chocolate, you must acknowledge its counterpart....peanut butter. You never see anyone say "peanut butter cookies" or "peanut butter fudge" as their favorite. I make a peanut butter fudge that is the best I've ever had. In honor of peanut butter lovers everywhere, I'd like to share the recipe with you. PREP: Grease a 9 x 13 cake pan with butter 4 cups sugar 1 can Carnation Evaporated Milk (12 oz) Mix together and place on burner over medium heat. Stir the entire time you make this or it will scorch. When it comes to a full boil, continue to stir for 5 minutes. Remove from heat and add: 1 bag Reese's Peanut Butter Baking Chips 1 Stick Parkay Margarine Beat until Reese chips are melted. Pour in a prepared cake pan. Refrigerate. As it starts to set up, cut into slices. Keep refrigerated. I have had people who make this and substitute the Parkay or Carnation for different brands and they tell me it makes a big different. Stick with what is suggested if possible. Let me know what you think of it when you try it. Have a happy day!