Peanut Butter Fudge

Butter                                        2 oz
Brown sugar                              7 3/4 oz
Granulated sugar                        1 3/4 oz
Sweetened condensed milk         2 oz
Oatmeal                                      3 oz
   (Like Quaker quick oats - the kind in the cardboard cylinder box - NOT the envelopes of instant oatmeal)
Creamy peanut butter                    5 oz
Vanilla extract                               1/2 tsp

Take an 8 x 8 inch baking pan and line it with foil. Butter the foil fairly generously and set it aside.
Put butter, brown sugar, granulated sugar, and sweetened condensed milk into a saucepot. Heat to rolling boil. Boil for exactly 2 minutes.
Remove from heat.
Beat in oatmeal.
Then beat in vanilla extract.
Beat in the peanut butter last.
As soon as the peanut butter is all dissolved and distributed through the mixture, pour into prepared pan.
Let sit at room temp till solid. Refrigerate till firm.
Serve, cut in small squares.

Chocolate Mousse

You can make this with white or dark chocolate. You can choose any type of alcohol you like, or if you prefer a non-alcoholic version you can use orange juice in place of the liquor. It's quick and easy and oh so yummy!

Sugar                                                                4 oz
Rum (or Bailey's or whatever liquor you like)        4 oz
Chocolate                                                          9 oz
Heavy cream                                                     4 oz
Heavy Cream                                                     1 quart

Put sugar and alcohol in a sauce pot. Put the pot over medium heat and melt sugar in the alcohol, stirring frequently (making a simple syrup). Set aside to cool while you do the next step.
Melt chocolate over double boiler (you can just put chocolate in a bowl, then set the bowl over a pot of boiling water and let it heat while you stir it up every now and then. The chocolate will melt in the top bowl nice and gently. DO NOT just melt the chocolate in a pan on the stove. You can melt the chocolate gently in the microwave if you like).
Pour the 4 oz of heavy cram into a bowl.
When the syrup (the alcohol and sugar mixture from above) is finished, stir it into the bowl of cream.
While that mixture cools off, whip up the quart of cream in a large bowl till it looks like whipped cream (OK, till it IS whipped cream).
Fold the syrup (sugar/alcohol mixture) gently into the whipped cream.
Refrigerate.
You can serve this in small chocolate cups (like the picture) or in small bowls or whatever you like.
**This picture is of the recipe made with white chocolate and  Bailey's Irish cream and then piped into chocolate shells. The chocolate decorations are just melted chocolate piped into swirls. And it is divine!**