Cream together the following:
1 - 18 oz. jar of peanut butter
1 stick of butter
1 T. of vanilla
Blend in 1 lb of powdered sugar. Mix well and form into balls the size of a buckeye.
Mix together in a double boiler the following:
1 - 12 oz. pkg. semi-sweet chocolate bits
1/2 rectangle of paraffin wax
Dip the balls into chocolate mix to coat. Use a toothpick to dip. dip
into cold water and set on wax paper. Smooth over holes made by the
toothpick. TIP: To make it easier to dip the balls in the chocolate,
place the balls in the freezer for 20 minutes.
1/2 c. margarine
5 tbsp. cocoa
1/4 c. sugar
2 c. crushed graham crackers
1 c. coconut
1/2 c. chopped nuts
2 c. powdered sugar
2 tbsp. instant vanilla pudding
1/4 c. margarine or butter
3 tbsp. milk
Melt over hot water. 1 tsp. vanilla Mix together. Mix 1 and 2 together. It will thicken a little. Add to above: Mix well then press into large 9 x 13 inch pan. Let set to harden so it will frost easily. Mix and spread On first layer. Pour 1 small package of chocolate chips melted on top.
3 pkgs. cream cheese (2 for smaller ball)
3 green onions - diced
1 to 2 tsp. of garlic powder
1 to 2 tsp. of Accent
1 to 2 pkgs. of dried beef, chopped.
Let cream cheese soften. Mix cream cheese, onion, garlic powder,
Accent and half of the dried beef. Shape
into a ball. Roll in remaining dried beef.
9 cups Chex
2 cups coconut
1 cup peanuts
1 cup brown sugar
1/2 cup butter
1/2 cup corn syrup
1 tsp. vanilla
1/2 ts;. baking soda
2 cups chocolate bits
1 1/2 cup raisins
Pre-heat oven to 250 F. Combine Chex, coconut and peanuts in a large shallow roasting pan. In a 2 quart saucepan over medium heat, heat brown sugar, butter and corn syrup to boiling while stirring. WITHOUT stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over cereal mixture; stir until pieces are evenly coated.
Bake 1 hour, stirring mixture every 15 minutes. Cool completely,
stirring frequently to break the mixture apart.
Stir in chocolate bits and raisins. Store in air-tight
container.
1/2 cup unpopped popcorn
1 1/2 cup salted, coarsely chopped peanuts
1 cup light Karo Syrup
1/2 cup sugar
1-3 oz. pg strawberry or lime flavored gelatin
Pop 1/2 cup of popcorn. Add chopped peanuts - tossing with popcorn to combine. In a 1 qt. sauce pan over medium heat, bring to a rolling boil Karo Syrup and sugar. Remove from heat. Add strawberry or lime flavored gelatin. If desired add a few drops of red or green food coloring. Pour over popcorn and toss with wooden spoon to coat well.
With buttered hands, form into balls and place on wax paper. Makes about 2 doz.
1/2 stick of butter
5 -5 1/2 cups Corn Flakes
10 oz. mini marshmallows
Melt butter and add marshmallows until it bubbles. Stir in green food coloring. Add Corn Flakes. Put on wax paper. When able to handle shape into a wreath. Add Red Hots candy to the wreath while it is still warm so that they will stick.
SOFTEN:
1/2 gal. vanilla ice cream
2 qts (1/2 gal.) sherbert - your choice / lime for green punch,
raspberry for pink
4 - 12oz bottles of 7-UP (48 ozs)
2 qts ginger ale (64 ozs.)
Mix together. Makes 48 - 6oz servings.
1 pkg chocolate chips
1 cup of chunky peanut butter
4 cups of small marshmallows
On low heat (stirring all the time) melt chocolate chips. Add 1
cup of chunky peanut butter. Beat until
creamy. Add marshmallows and stir. Put into a 9 in. greased square
dish or pan and chill. Makes about 2
dozen pieces.
5 oz. sour cream
1 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla
2 1/2 cups pecans (halved)
Cook al except the nuts to 236 F (must form soft ball) over double boiler. Take off heat and beat till slightly thick. Pour over nuts and separate onto greased cookie sheet. Let cool.
1 cup instant orange drink
1/2 cup instant tea
1/4 cup sweetened powdered apple drink
1/4 cup sweetened lemonade mix
1/4 cup sugar
In a storage container, combine all the drink ingredients.
Spray pine cones with gold metallic craft paint; dry completely.
Using a cotton swab or small paint brush,
dab inside edges of pine cone with clear - drying glue. Sprinkle with
ground cloves or cinnamon. Tap excess spice and let dry. Arrange in a
basket and decorate it with a colorful ribbon or some greenery.
1 egg white
4 c powdered sugar
1/3 c light corn syrup
1/2 t peppermint oil or extract
Cornstarch for dusting
One 16 ounce bag semisweet chocolate chips
Beat the egg white until it is stiff and forms peaks. Don't use a plastic bowl for this. Slowly add the powdered sugar while blending with an electric mixer set on medium speed. Add the corn syrup and peppermint and knead the mixture with your hands until it has the smooth consistency of dough. Using a surface and rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4 " thick. Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2". Make approximately 20, place them on plates or cookie sheets and let them firm up in the refrigerator, about 45 min. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat.
Drop each patty in the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock off excess chocolate and place each patty on waxed paper. Chill until firm, about 30 minutes.
