Directions: In a medium sauce pan Bring milk to steaming, nit boiling Stir in sugar Stir in chips til melted Line pan with parchment paper. Make paper long enough to extend over side edges. These longer pieces will allow you to lift out the fudge when cooled. Pour fudge into 8 x 8 dish, filling 2/3 of the pan. Refrigerate for 3 hours Slice into pieces

Directions: 1. Combine butter and tea leaves in a small saucepan over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from heat and cool for 5 minutes. 2. Heat oven to 350 and line two cookie sheets with parchment paper. Put 1/3 C granulated in a small bowl and set aside. 3. Add the tea butter to a large bowl, then add brown sugar, salt, zest and 3/4 C sugar. Use an electric mixer on medium speed to combine for 30 seconds; mixture will be grainy and separated. Add the egg and vanilla, then beat until combined and smooth, about 30 more seconds. 4. Add the flour, baking powder and baking soda to the bowl. Mix on low speed until just combined. Scrape the sides and bottom of the bowl with a spatula to combine. 5. Make dough balls using 1 1/2 - 2 tablespoons of dough. Roll dough balls in reserved granulated sugar. Place on cookies sheets 2 inches apart. 6. Bake until set, light brown around the edges and crackled on top, approx. 16 minutes. Rotate pans top to bottom and front to back halfway through baking. Remove sheets from the oven and let cookies cool on the baking sheets. 7. Store at room temperature in an airtight container for up to 3 days or freeze for up to 3 weeks.

Directions: 1. Beat soft butter in medium bowl on medium speed until fluffy. Beat in peanut butter until completely combined. 2. Add sugar 1/3 C at a time and beat at low speed until smooth. Scrape sides of bowl often. 3. Stir in vanilla and salt. 4. On low speed, gradually add milk until combined. Beat on high for 30 seconds. Delicious with chopped roasted peanuts on top.

Directions: 1. Melt chocolate in microwave, stir every 30 sec 2. Add yogurt and stir til blended 3. Spread in a buttered 9x5 loaf pan 4. Cover with plastic wrap and chill

Directions: 1. Heat milk in saucepan over medium heat til simmers 2. Pour over chips, in a heat proof bowl 3. Stir until smooth 4. Chill til firm Use a cookie scooper to make small, truffle-sized pieces Roll in cocoa powder to coat Chill and enjoy