Christmas Crack

1 12.8oz box Rice Chex cereal
1 12oz box Golden Grahams cereal
1 7oz  bag shredded coconut
1 4oz bag slivered almonds
1 1/2 cups butter
2 cups sugar
2 cups corn syrup

Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine. In a large saucepan cook butter, sugar and corn syrup to the "soft ball" stage, about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container. 

Chocolate No Bake Cookies

Submitted by Chris Fowler
Originally in the 1991 cookbook

A funny thing happened last month. My wonderful sister Patty decided since Mom's time is limited here on earth, it might be cool to get her to write out recipe card's of each person's favorite childhood recipe. The hands down winner turned out to be Chocolate No-Bake cookies. It is my favorite because:

1) It is quick (abt 5 minutes from beginning to end)
2) It hits my 2 favorite addictions--chocolate, and sugar
3) The ingredients can usually be found in my cupboard (or else there will be a midnight run to the store, pronto!)
and
4) I have memories of my childhood when these were a staple. Mmmmmmm.

Ingredients

2 cups sugar
1 cube margarine
1/2 cup milk
3 Tbsp cocoa powder
1/2 to 1 cup peanut butter
3 cups oats
1 tsp vanilla

Directions

1. Bring sugar, margarine, milk and chocolate to boil.
2. Boil for 1-3 minutes (or until at soft ball stage)
3. Add rest of ingredients and stir until blended. Drop by rounded teaspoons onto a sheet of wax paper.

Note: My daughters can't even wait to drop by spoonfuls. They dump the cookie into the center of the sheet of waxed paper and hand out spoons to the family gathered around drooling. Makes it tough to pack for lunches, thoough