~~~Uncle Jimmy's Pnut-Butter Candy~~~

2C. Sugar
1C. Milk
1tsp Vanilla
2 Heaping TBS. Pnut-Butter

Bring sugar and milk to a hard boil. Boil to a candy thermometer temp of 238, or until "Hard Ball" stage, when dropped into a glass of cold water. After reaching hard ball stage, remove from heat, mix in vanilla & Pnut-Butter, mixing well. Pour into pre-buttered, dinner plate, set aside to cool. When cool, cut into pieces with a butter knife, and enjoy!! Delicious, and simple!


My Uncle Jimmy made this candy for many years, and I still make it now!! RIP Uncle Jimmy, I miss you..

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3C. Flour (All-Purpose)
1tsp. Salt
1tsp. Baking Soda
1tsp. Cinnamon
2C. Sugar
3 eggs
1 1/4C. Cooking-oil
2boxes Frozen, sweetened Strawberries, drained
1 1/4C. Chopped Pecans

Preheat oven to 350*, lightly grease 2, 8" loaf pans.
In large mixing bowl, combine flour, salt, baking soda, cinnamon, & sugar. Mix well. Make a well in the center of the dry ingredients, and add the eggs and cooking oil. Beat to mix, then mix into the dry ingredients, just until dry, is moist. Stir in Strawberry's & Pecans. Pour into greased pans, bake 1 hour. Let cool in pans 30 minutes, loosen, then remove to wire racks until completely cool. Slice, and enjoy! Exellent! I make it during the Holidays, and give as gifts!

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~~~Cream Cheese Mints~~~

1pkg.(8oz) Cream Cheese
1/4C. Soft butter
2lbs. Powdered Sugar
Few drops of food colorings and desired flavorings/extracts

Combine butter and cream cheese in a large, heavy bottomed pot, on low/med-low heat, until the cheese is soft, the butter is melted, and the mixture is THOROUGHLY blended. Remove from heat. Add the powdered sugar, mixing with spoon, until well combined. Seperate into 2-3 different bowls, adding a couple of drops of coloring to each, along with 1/2tsp of extract, desired flavors to desired colors. I use lemon-yellow, green-peppermint, red-cinnamon/strawberry, use your imagination! Mix each bowl until WELL blended. It's easiest just to form a ball, and knead.
When well blended, take "pinches" and roll into 3/4" balls. Place balls on wax paper, and stamp design with a fork. Let stand 12 hours, or overnight, until the outsides are dry, and the inside is moist and creamy. Another gift giving idea, just place in pretty jars.

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~~~Easy Chocolate Cookies~~~

1/2C Sugar
1stick Butter, melted
12oz's Chocolate Chips
Enough Saltine crackers to cover the bottom of a cookie sheet

Preheat oven to 350*. Layer saltine crackers side by side, single layer, on a lightly greased/buttered cookie sheet. Combine sugar, and melted butter, and pour evenly over crackers. Bake for 10 minutes. Sprinkle on chocolate chips, return to the oven just long enough to soften chocolate. Spread with the back of a spoon, to cover crackers. Let cool completely, break apart, and enjoy :-)

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~~~Wonderful Rum Balls~~~

4oz. semi-sweet chocolate, coarsly chopped
1pkg (200G) chocolate cookies
2 1/4C. finely chopped pecans or walnuts
1can (300ml) condensed milk
1/3C. Rum
1tsp. Vanilla

In a bowl, over a saucepan of HOT, (not boiling) water, heat chocolate, stirring occasionally, until melted. Set aside to cool slghtly.
Meanwhile, in food processor, chop cookies to make about 2 1/3C. of fine crumbs; transfer to large bowl. Add "1 cup" of the nuts, condensed milk, rum, and vanilla; stir in chocolate. Cover and refrigerate for 1hr., or until firm enough to roll..
Shape mixture by heaping teaspoonfulls into balls. Roll in remaining nuts to coat. Can be refrigerated for up to 2 weeks. Layer between sheets of wax paper.

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~~~Chocolate Chip Cookies~~~

3/4C. Butter Flavored Crisco
1 1/4C. Brown Sugar
2Tbs. Milk
1Tbs. Vanilla
1 Egg
1 3/4C. All-Purpose Flour
1Tsp. Salt
3/4Tsp. Baking Soda
1C. Semi-Sweet Chocolate Chips
1C. Pecans

Preheat oven to 375. In large bowl, combine Crisco, brown sugar, milk and vanilla. Beat until well mixed. Blend in the egg. In a seperate bowl combine flour, salt and baking soda, mix well. Combine both bowls. Mix in Chocolate chips and pecans. Drop by tablespoonfulls onto un-greased cooke sheets. Bake 8-10 minutes until edges and top start to turn brown. Let cool on cooke sheets 5 minutes before removing to wire rack to cool completely.

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~~~Peanut Butter Bars (AKA Garry's Downfall)~~~


1 Pound Powdered Sugar
18 ounces peanut butter
3/4 stick maragrine, melted
1/2 cup brown sugar
1 teaspoon vanilla

Mix all above well. Pat in a 9 x 13 pan. Chill at least 30 minutes.

1 stick butter
1 cup chocolate chips

Melt these two ingredients. Pour on top of first mixture. Chill at least 30 minutes. ......... Cut and serve

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~~~Baby Pecan Pies~~~

Crust..
 1C. BUTTER (2 sticks), softened
1Pkg. Cream Cheese, softened
2C. All-purpose flour

Filling..
 2C. Chopped Pecans
1 1/2C. Brown Sugar (packed)
2 eggs, beaten
2Tbs. Butter, melted
2Tsp. Vanilla extract

In a Mixing bowl, beat butter and cream cheese. Gradually add the flour, and mix WELL. Cover and refrigerate overnight.
Press tablespoonfuls of dough into the bottom and up the sides of minature muffin cups, to form shells; set aside.
Combine filling ingredients in a mixing bowl, mix well. Spoon 1 heaping teaspoon into each shell. Bake at 325° for 25-30 minutes, or until edges of crust are brown and filling is set. Cool in pans 10 minutes before removing (with a butter knife), to cool completely on wire racks.
Makes about 48 pies.

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~~~English Toffee~~~

1 cup butter (Do not substitute)
1 cup sugar
1 square semi-sweet chocolate

Combine butter and sugar and cook over high heat stirring constantly until 290 degrees F. Pour onto cookie sheet lined with waxed paper. Cool. Melt semi-sweet chocolate and spread over cooled toffee. Break into bit size pieces.

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4 eggs
Milk
2C. Flour
2C. Sugar
1Tsp. Baking Powder
1/4Tsp. Salt
1C. Butter flavored Crisco
1 1/2Tsp. Lemon flavoring
3/4C. Milk

Break eggs into a measuring cup, then fill to the 1 cup line with milk. In a large bowl, combine eggs/milk, flour, sugar, baking powder, salt, Crisco, and Lemon flavoring. Beat on medium for about 3 minutes, scraping sides. Add the additional 3/4C Milk, beat an additional minute. Pour into 2, greased and floured loaf pans (small), bake at 325° for 1 hour, or until toothpick inserted into the center pulls out clean. Cool in pan 1 hr before removing to cool competely.
May be frozen.

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~~~Pecan Pralines~~~

2C - Sugar
1C - Buttermilk
1 tsp - baking soda (dissolved in buttermilk)
1/4 stick - butter or margerine
1 tsp - vanilla
2C - pecans

Combine sugar, b-milk w/ soda, and butter in large pot. Cook to soft-ball stage over medium heat. Remove from heat and let sit 5 minutes. Add vanilla and pecans and beat for 3 minutes. Drop teaspoon-full amounts onto wax-paper, let cool, and OMG yummy!!!

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~~~~~Easy Pecan Pralines~~~~~

1# light brown sugar
1C. Whipping cream
2TBSP light corn syrup
1TBSP butter
2C chopped toasted pecans

In a deep microwave-safe bowl, mix together brown sugar, whippng cream and corn syrup. Microwave 13 minutes on HIGH. Mix in butter until well blended. Then stir, stir, stir until mixture starts to cool and gets creamy. Stir in chpped nuts and drop by heaping teaspoonfulls onto wax paper. let cool and enjoy!

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~~~Aunt Lilly's Cream Cheese Pie~~~

1-8oz. pkg Cream Cheese (softened)
1 12oz container Cool Whip
1C. sugar
1 can blueberry pie filling (or any flavor)
1C chopped pecans
2 unbaked pie shells

Divide pecans into the 2 unbaked pie shells. Bake according to directions. Let cool.
Beat cream cheese with sugar in large bowl until well mixed. Mix in cool whip. Divide the mixture into the 2 cooled pie shells then top each with 1/2 can of filling. Refrigerate or freeze immeadiatly.

I've eaten this pie all of my life, and it is out of this world, good!! Thanks Aunt Lil ;-)

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~Elvis Cake (make ya kiss yer houndog;-)~

1 - 18.25oz box white cake mix
1 - 8oz can crushed pineapple
2C. white sugar
1 - 8oz pkg cream cheese
1/2C butter, softened
4C powdered sugar
1tsp. vanilla extract
1C chopped pecans


1. Prepare cake according to instructions on the box. Bake in a 9x13" pan. Allow to cool completely.
2. Combine pineapple and sugar in a saucepan and bring to a boil. Pour over cooled cake, let cool again.
3. Ina large bowl, cream butter and cream cheese until creamy. Slowely add the powdered sugar, mix until smooth, add vanilla, add pecans and mix well.
Spread frosting over entire cake.

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Fantasy Fudge

3 C. sugar
3/4 C. butter.
2/3 C. evaporated (not condensed) milk
1 - 12oz. pkg. semi-sweet chocolate pieces
1 - 7 oz. jar Kraft marshmallow creme
1 C. walnuts (optional)
1 tsp. vanilla

Combine sugar, butter and milk in heavy saucepan, bring to a full boil, stirring constantly. Continue boiling 5 minutes more. Remove from heat and stir in chocolate, nuts, marshmallow and vanilla. Beat with mixer until well blended. Put in 13x9 pan--refrigerate. Makes 3 lbs.

Submitted my my friend Pat ;-)

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~~~~No Eggs Chocolate Cake~~~~


1 1/2 C. flour
1 C. sugar
3 T. cocoa
1 tsp. baking soda
1/2 tsp. salt
Add:
1 C. cold water
6 T. oil (not olive oil)
1 T. vinegar
l tsp. vanilla

350º, approx. 1/2 hr. 8x8 oblong pan, DO NOT grease pan. For icing I use the recipe on the Hershey's cocoa can with a little extra cocoa so it's not so sweet.

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~~~Granny's Pineapple Cake~~~
Make a yellow cake into 4 layers, according to box directions, let cool.

Mix a couple of TBLS of corn starch and enough sugar to sweeten one can of crushed pineapple, and cook until thickened.

Spread on three of the layers, leaving enough to cover the top.

Make a powdered sugar frosting using canned or condensed milk to frost the sides, then top with remaining pineapple mixture ;-)


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~~~Wendy's P-Nut Butter Ball's~~~
1 lb. powdered sugar
2/3 cup margarine
1 cup peanut butter
1/4 stick paraffin (Gulf wax)
6 1/2 oz. semisweet chocolate (chocolate chips work GREAT)

Mix powdered sugar, margarine, and peanut butter well. Roll in to small balls. Melt chocolate and paraffin in a double boiler (a bowl over a pan of water works fine). Dip the balls in the chocolate mixture and cool on waxed paper.

MANY THANKS to my friend Wendy, these are great!!

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~~~Impossible Coconut Pie~~~


2 C milk
1 C sugar
1 C shredded coconut
1 tsp vanilla
1/2 C Bisquick
4 eggs
1/4 C margerine, cut into bits


Put all ingredients in blender and blend 3 minutes. While blending, generously butter a deep, 10" pie pan and dust it completely with flour. Pour ingredients into pie pan, bake at 350º 40-50 minutes (until a knife stuck in comes out clean). Cool completely. If you like, you can sprinkle more coconut on top before baking. Refrigerate after it's cool.

Submitted by my good friend Patski........ =~}

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