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. 

No Bake Reece’s Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined.  Press into a parchment (or waxed paper or foil) lined 9×13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Pour chocolate over peanut butter mixture and spread out evenly.  Place pan in the fridge just until chocolate is set and then cut into bars.  Tip:  If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through.  Can be stored in the fridge or at room temp.  They will stay firmer if stored in the fridge.

*Tip:  Love this tip from one of you readers!  Instead of adding shortening to the chocolate topping, add a scoop of peanut butter.  That will prevent the top from getting solid and it will taste yummy!

Almond Roca

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 3/4 cubes butter (not margarine)
1 cup sugar
1/2 cup sliced almonds
8 oz Hershey Bar
3/4 c walnuts, chopped

Directions

1. In a heavy pan melt butter (not margarine). Add sugar.
2. Stir and cook over medium to medium high heat for 7 minutes.
3. Add almonds and continue stirring over heat for 6 more minutes.
4. Should be caramel colored when done. If it begins to brown too much, turn heat down, but continue cooking.
5. Pour mixture into 9x13 inch dish.
6. Immediately break over it Hershey Bar and spread as it melts.
7. Sprinkle walnuts over top.

Gummi Bears

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1 small box jello (with or without sugar)
7 envelopes unflavored gelatin
1/2 cup water

Directions

1. Mix in a saucepan until mixture resembles playdough.
2. Place pan over heat and stir until melted.
3. Once completely melted pour into molds (or ice cube trays).
4. Place in freezer for 5 minutes. When very firm, take out of molds.

Creamy Caramels

Originally in the 1991 cookbook

Ingredients

1/2 cup finely chopped nuts
2 cups sugar
3/4 cup light corn syrup
1 cube margarine
2 cups light cream (20%)

Directions

1. Butter square pan, 8x8x2 inches.
   
2. Spread nuts in pan.
   
3. Combine sugar, corn syrup, margarine, and half the cream in large saucepan.
   
4. Heat to boiling over medium heat, stirring constantly. Stir in remaining cream.
   
5. Cook over medium heat, stirring occasionally, to 245 degrees F on candy thermometer (or until small amount of mixture dropped into very cold water forms a firm ball).
   
6. Immediately spread mixture evenly over nuts in pan.
   
7. Cool. Cut into 1-inch pieces.
   

Frango Mints

Originally in the 1991 cookbook

Ingredients

2 cubes margarine, soft
1 box powdered sugar (1 pound)
2 eggs
1 16 ounces package or 2 cups chocolate chips
1 tsp vanilla
1 1/2 tsp peppermint extract

Directions

1. Combine margarine and sugar with mixer.
2. Add eggs, one at a time beating well after each addition.
3. Add melted chocolate chips and flavoring.
4. Pour in buttered pan and refrigerate.

Peanut Butter Balls

Originally in the 1991 cookbook

Ingredients

1/2 cup peanut butter
1/2 cup honey
1 cup powdered milk
- toppings (chocolate chips, coconut, etc.)

Directions

1. Combine peanut butter and honey. Add milk and stir well.
2. Roll into little balls and roll in topping. Ready to eat.

Microwave Caramel Corn

Originally in the 1991 cookbook

Ingredients

16 cups popped popcorn
1 cup brown sugar, packed
1/4 cup corn syrup
1/2 tsp salt
1 cube margarine
1/2 tsp baking soda
1 tsp vanilla

Directions

1. Put popcorn in large paper bag.
2. Put brown sugar, corn syrup, and salt, and margarine in large, microwave safe bowl.
3. Cook on high for 1-2 minutes, or until bubbly. Stir; cook for 3 more minutes, stirring after each minute.
4. Add baking soda and vanilla. Stir well.
5. Pour onto popcorn. Fold top of bag down.
6. Cook in microwave oven on high for 3 minutes. Shake bag after each minute.
7. Pour into bowl or eat from bag.

Jello Popcorn Balls

Originally in the 1991 cookbook

Ingredients

1 cup light corn syrup
1/2 cup sugar
1 package jello, any flavor
- 2 big poppers full popcorn

Directions

1. Bring to boil corn syrup and sugar. Let boil until syrup forms a thread.
2. Add package of jello. Mix and pour over popcorn.
3. Butter hands and form mixture into balls.

Soft Caramel Corn

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 pound light brown sugar (2 cups)
1 cup white corn syrup
1 cube margarine or butter
1 can sweetened condensed milk
16 cups popped popcorn

Directions

1. Bring to boil brown sugar and corn syrup. Add margarine and milk.
2. Cook slowly over a low heat to soft ball stage.
3. Pour over popcorn, stirring well.

Chocolate Fudge

Originally in the 1991 cookbook

Ingredients

1 large can evaporated milk
4 1/2 cups sugar
36 ounces semi sweet chocolate chips
1 jar marshmallow cream
2 cups chopped nuts
1 tsp vanilla
2 cubes margarine

Directions

1. Blend in saucepan sugar and evaporated milk.
2. Bring to boil, reduce heat and boil for 10 minutes, stirring constantly.
3. Pour over other ingredients and blend well.
4. Pour in buttered pans.

Makes 5 pounds.

Divinity

Originally in the 1991 cookbook

Ingredients

2 2/3 cups sugar
2/3 cup corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla
2/3 cup broken nuts

Directions

1. Stir sugar, corn syrup and water over low heat until sugar is dissolved.
2. Cook, without stirring, to 260 degrees F on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball).
3. In mixing bowl, beat egg whites until stiff peaks form.
4. Continue beating while pouring hot syrup in a thin stream into egg whites.
5. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer).
6. Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper.

Makes 4 dozen candies

Note:
- Try to make your candy on dry days.
- The candy does not set as well on humid or rainy days.

Chocolate Peanut Butter Fudge

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 cup evaporated milk
3 cups sugar
1/2 cup margarine
1 1/2 - 2 cups chunky peanut butter
7 oz jar marshmallow cream

Directions

1. Bring milk, sugar and butter to rolling boil (soft ball stage). Remove from heat, add peanut butter and marshmallow.
2. Pour into buttered 9x9 inch dish. Cool. Cut.

White Chocolate Fudge

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 tsp vanilla
1 package (12oz) chips (any flavor, white chocolate, mint, butterscotch, etc.)
7 oz jar marshmallow cream

Directions

1. Bring sugar, margarine & milk in 2 1/2 quart saucepan to full rolling boil. Stir continually.
2. Boil 5 minutes over medium heat & stirring constantly.
3. Remove from heat and add chips, stirring until melted.
4. Add vanilla and marshmallow cream until well blended.
5. Pour into greased 9x13 pan. Cool. Cut.

Ziploc Spoon Fudge

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

Individual Serving
1 "Ziploc" sandwich bag
1/2 cup powdered sugar
1 tbsp butter (1/8 stick)
2 tsp cream cheese
- few dashes of vanilla
1/2 - 1 tbsp cocoa

Large Serving
1 gallon size "Ziploc" bag
1 lb. powdered sugar
1 stick butter
3 oz cube cream cheese
1/2 tsp vanilla
1/4 - 1/2 cup cocoa

Directions

1. Place all ingredients in the Ziploc bag and squeeze out all the air.
2. Squish, smoosh, and squeeze the bag until all the ingredients are well mixed and there is a creamy consistency.
3. Add any flavorings or other stuff such as raisins, M&M's, nuts, peanut butter, etc.

Old-Fashioned Chocolate Fudge

Originally in the 1991 cookbook

Ingredients

2 cups sugar
2/3 cup milk
2 ounces unsweetened chocolate (1/3 cup cocoa)
2 tbsp corn syrup
1/4 tsp salt
2 tbsp margarine
1 tsp vanilla
1/2 cup chopped nuts, optional

Directions

1. Butter loaf pan, 9x5x3 inches.
2. Combine sugar, milk, chocolate, corn syrup and salt in 2-quart saucepan.
3. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
4. Continue cooking, stirring occasionally, to 234 degrees F on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water).
5. Remove from heat; add margarine.
6. Cool mixture to 120 degrees F. Without stirring (bottom of pan will be luke-warm.)
7. Add vanilla; beat vigorously and continuously 5-10 minutes with wooden spoon, until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from spoon.)
8. Quickly stir in nuts. Spread mixture evenly in buttered pan. Cool until firm.
9. Cut into 1-inch squares.

Brown Sugar Fudge
Substitute 1 cup brown sugar (packed) for 1 cup of the granulated sugar and omit chocolate.