Chocolate Peanut Butter Balls
2 c. confectioner’s sugar
1 c. peanut butter
¾ c. graham cracker crumbs
½ c. softened butter
2 (1 oz.) squares of unsweetened chocolate
2 ½ “ square of paraffin
Combine first 4 ingredients. Roll into ¾” balls. Chill.
Melt chocolate and paraffin in a double boiler.
Dip balls. Place on waxed paper. Makes about 60 candies.
Date and Nut Balls
1 stick margarine
1 c. sugar
1 pkg. of dates, cut up
1 Tbsp. milk
2 c. Rice Krispies
½ c. chopped pecans
Coconut or powdered sugar
Combine margarine, sugar, milk, and dates in pan and cook on simmer
until mixture becomes creamy, for approximately 10 minutes. Remove
from heat, cool and add Rice Krispies, pecans, and vanilla. Shape into
small balls and roll in coconut or powdered sugar.
Lemon Snow Bars
Crust: Filling:
½ c. butter 2 eggs
1 1/3 c. all purpose flour ¾ c. sugar
¼ c. sugar 2 Tbsp. flour
¼ tsp. baking powder
3 Tbsp. lemon juice
Preheat oven to 350 degrees.
Mix crust ingredients. Pat into ungreased 8X8 square pan. Bake 15 minutes. Mix filling. Pour over partially baked crust. Return to oven for 18-20 minutes. Sprinkle with confectioner’s sugar.
Fudge Nuggets
1 c. sugar
2/3 c. milk
3/4 c. shortening
1 egg
2 1 tsp vanilla
2 (1 oz.) squares of unsweetened chocolate
1/2 tsp. salt
1 1/2 tsp. instant dry coffee
1 1/2 c. quick cooking oats
1/2 c. chopped nuts.
Melt chocolate and cool slightly. Cream shortening and sugar
until fluffy. Beat in egg and vanilla. Stir in chocolate. Sift
together flour, salt, and instant coffee. Add to chocolate
mixture alternately with milk. Stir in oats and nuts. Drop
by teaspoon onto ungreased cookie sheet. Bake at 350 degrees
for 15 minutes or until done. Dust with confectioner’s sugar.
Cheese Crispies
1 cup Rice Krispies
1 stick butter
1 cup flour
1 cup sharp cheese, grated
Dash of salt
1/4 teaspoon red pepper
Cream butter and cheese together. Add flour. Stir in Rice Krispies
By hand. Drop on ungreased cookie sheet from ½ teaspoon. Bake
For 15 minutes until lightly browned in 325 degree oven. Makes 50-60.
Captain Crunch Cookies
1 24 oz. block of white almond bark
2 Cups Rice Krispies
3 cups Captain Crunch Peanut Butter Cereal
2 cups small marshmallows
3 cups unsalted dry roasted peanuts
Melt bark. Mix other ingredients together. Pour bark over and mix.
Drop on wax paper. Store in cool place. Freezes well.