Christmas Corner

Christmas is forever, not for just one day, for loving, sharing, giving, are not to put away like bells and lights and tinsel, in some box upon a shelf. The good you do for others is good you do yourself.
- Norman Wesley Brooks



Never worry about the size of your Christmas tree. In the eyes of children, they are all 30 feet tall.
- Larry Wilde



Christmas is a time when you get homesick - even when you're home.
- Carol Nelson



My idea of Christmas, whether old-fashioned or modern, is very simple: loving others. Come to think of it, why do we have to wait for Christmas to do that?
- Bob Hope



Praline Pecan Fudge Recipe

Ingredients:
1/2 oz. praline liqueur
1 cup pecans
1/4 lb. butter
1 1/2 cups sugar
5 oz. evaporated milk
1 (12 oz.) pack of semi-sweet chocolate chips
1 Tbl. vanilla
1 (7 oz.) jar marshmallow creme

Directions:

Step 1:
Line a 9-inch Pyrex dish in aluminum foil and set aside.

Step 2:
In a 2-quart heavy bottom pot, melt butter over medium-high heat.

Step 3:
Add sugar and evaporated milk and blend well into butter. Bring to a rolling boil, reduce heat to simmer and cook approximately 5 minutes, stirring constantly. Be careful not to scorch butter as mixture will caramelize.

Step 4:
Remove from heat and using a large cooking spoon, stir in morsels, vanilla, marshmallow creme, praline liqueur and pecans, whipping constantly. Stir until mixture becomes creamy and slightly thickened.

Step 5:
Pour in the Pyrex pan and allow to cool. Cut fudge into 1-inch squares and serve.

Recipe from Chef John Folse as seen on WAFB-TV