Thinking Ahead

I admit it, I am a planner. I love to give to others but our budget doesn't always allow for everything I would love to do. So with a bit of planning and organizing I am able to do more.

This year I wanted to give a small thank you to David's teachers. I know that teaching isn't an easy job and want the teachers to know that they are appreciated.

But, as a middle school student David changes classes and has multiple teachers, along with the school nurse that gives him meds each day and his one-on-one specialist there are lots of people to thank. It was so much easier when he was in elementary school and only had one teacher!

So after thinking and searching for a nice, but inexpensive way to thank each of the people who touch David's life every day I finally found it. Betty Crocker's web site had a recipe for Cookie Cutter Fudge. The recipe was quick, easy and cheap. The idea is to make the fudge in the cookie cutters then remove the cutters before giving the fudge. I decided to keep the fudge in the cutter since it would keep the fudge in better shape as David went through the day delivering his gift. It also made the gifts a little nicer without too much of a cost.

I used the recipe right from their site, but I imagine any good recipe would work. They were so well received that when I found beautful cooper cookie cutters at Kroger this morning I snatched them up for next year. They are normally $2.99 each, but I got them at only .75 each!

This would also work well for Valentine's Day in little heart shaped cutters so I thought I would pass along the idea now.

Betty Crocker's Cookie Cutter Fudge

• 1 1/2 cups semisweet chocolate chips
• 1 cup peanut butter chips
• 1 can (14 ounces) sweetened condensed milk
• 2 tablespoons butter or margarine, softened
• 1 teaspoon vanilla
• Betty Crocker^® white or red decorator icing (in 4.25-ounce tube), if desired
• Candies, if desired

Place each of six 3x1/2-inch mitten-shaped cookie cutters, or other cookie cutters in a simple shape, on 5-inch square of foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet. Lightly spray cookie cutters with cooking spray.

In 4-cup microwavable measuring cup, mix chocolate chips, peanut butter chips, milk and butter. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted. Stir in vanilla.

Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.

Carefully remove foil. Gently press fudge out of molds to serve.