Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

2 Cup (1 pound) butter	1 large package chocolate chips
2 Cup sugar	1/2 Cup walnuts ground in a blender
1/2 Cup whole almonds

Melt butter over high heat. Add sugar, stirring until it foams up well.
Continue over high heat, adding almonds.
Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted.
(Take it off the heat for a moment if it starts to smoke.) Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides.
Tilt to spread evenly. After 5 minutes, pour on chocolate chips.
When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper.
Scatter ground walnuts over the top, shaking to distribute evenly.
Candy is thoroughly cooled when the chocolate is dull looking. (Cool at least three hours at room temperature.) Break into pieces and it's ready to eat

SharonG/Canada

Vegetable oil	-apples, finely chopped
1/4 Cup packed brown sugar	1/4 Tsp cinnamon
1/4 Cup graham crumbs	16 wonton wrappers
2 Tbl chopped walnuts	1 egg, beaten
3/4 Cup peeled Granny Smith	Powdered sugar (Optional)

Heat 2 inches of oil in a deep pan to 350 F.
Toss together sugar, graham crumbs, walnuts, apples and cinnamon.
Brush edges of wonton wrappers with egg and place a teaspoon of apple mixture on each.
Fold wrappers diagonally, press edges to seal, and set aside on a plastic-lined baking sheet.
Fry wontons in batches for 45 seconds per side or until golden. Drain on paper towels.
Coat with powdered sugar and serve warm.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw I went looking for our old standby peanut butter cookie recipe for Daphne and somehow came up with this one... Definitely not a peanut butter cookie... However, I feel it necessary to send it along as it just is too very good. Recipe Introduction Chef Gramma Claudia

1 Cup peanut butter	6 Cup cornflakes cereal
1 Cup white corn syrup	1 Cup semisweet chocolate chips
1/2 Cup packed brown sugar	2/3 Cup peanuts
1/2 Cup white sugar

1 In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar.
Cook stirring occasionally until smooth.
Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.

2 Press the entire mixture gently into a buttered 9x13-inch baking dish. Allow to cool completely before cutting into bars.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK Source of Recipe

1 1/2 Lb of melted chocolate candy	3/4 Cup evaporated milk
-bark	4 Drop of peppermint oil

Melt chocolate, place in bowl. Pour evaporated milk into a saucepan and heat to a simmer.
DO NOT BOIL. Add peppermint.
Remove from heat and let stand for 5 minutes.
Mix it all together and beat with an electric mixer until smooth and starts to get thick.
Can take a while, depends on the temperature of the bowl.
Refrigerate for a few hours, make into balls and dip in chocolate.

Cindy shared this delicious treat with us

1 (6 oz.) package Butterscotch	!/2 cup peanut butter
-Morsels	3 Cup Rice Krispies

Melt morsels and peanut butter in a double boiler over low heat. (can do in microwave)
Stir till well blended.
Remove form heat and add Rice Krispies.
Stir till well coated.
Drop by teaspoonfuls onto waxed paper.
Cool till set.
Makes about 6 dozen.

1 Tbl plus 1/2 cup butter (no	1/2 Cup sugar
-substitutes)	1 Tbl light corn syrup
-softened, divided	1 Cup sliced almonds

Line an 8" square pan with foil; butter the foil with 1/2 tablespoon butter.
Set aside. Spread the sides of a heavy saucepan with 1/2 tablespoon butter.
Add 1/2 cup of butter, sugar and corn syrup. Bring to boil over medium-high heat, stirring constantly.
Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds.
Quickly pour into prepared pan. Chill until firm. Invert pan and remove foil. Break candy into pieces.

4 Cup mixed nuts	1 Tbl margarine
1/4 Cup honey	3 Tbl Cajun spice mix

Melt honey and margarine together in large microwave dish (a microwave popcorn popper is perfect) on HIGH for 1 minute.
Stir in spice mix, then stir in nuts until well mixed.
Cook on high for 7 minutes, stirring after each 2 minutes and at end of cooking time.
Spread out in 9x15" pan to cool, stirring to break apart. Store tightly covered.

wwwcof msn Community

1 12-oz. bag Candies (M&M's,	2 Cup milk (to prepare pudding)
-Smarties, etc.), chopped	Colored candy sprinkles
1 5.9-oz. box instant chocolate	8 craft sticks (wide size)
-pudding	8 popsicle molds or plastic cups
-mix

1. Spray the molds or plastic cups with non-stick cooking spray.
2. Prepare pudding mix according to the package directions. Fold in the chopped POP'ABLES SNICKERS Brand Candies, before transferring the mixture to the molds or cups.
3. Insert a craft stick in the center of each one.
4. Freeze until set, about 2 hours.
5. To remove the pops, briefly dip each container in a bowl of warm water, just enough to loosen the pop from the mold.
6. Roll each pop in a small bowl filled with colorful candy sprinkles.
7. Keep frozen until ready to serve.

qts. popped corn	1/2 Tsp salt
1 1/2 Cup peanuts (optional)	1/2 baking soda
1 Cup brown sugar	Lg. clean brown paper grocery-
1/2 Cup butter	bag
1/4 Cup light corn syrup

Pam to spray all utensils and-
bowl
Place corn and peanuts in grocery bag. Combine brown sugar, butter, syrup, and salt in microwave-safe bowl (2 quart). Microwave 3-4 minutes on high, stirring every minute, until mixture boils. Then microwave an additional 2 minutes. Stir in baking soda.
Place syrup mixture over popped corn and peanuts in bag. Close bag; shake well. Microwave on high power 1 1/2 minutes. Shake and cook together another 1 1/2 minutes. Pour into large bowl. Cool and stir.

Sharon Greene

2 Cup oats	2 mashed bananas
1/2 Cup crispy cereal	2 egg whites
1/2 Cup fruit, nuts, chocolate or	1/2 Cup apple juice concentrate
-carob chips, seeds, e	2 Tbl cocoa or carob powder
1/2 Cup honey	1/2 Tsp cinnamon

Mix all ingredients. Fold onto greased pan.

Bake at 250 degrees for 45 minutes.

Cool and cut into bars.

(from BH&G) Presented by Daphne/ Argentina

¼ Cup of butter, softened	-flour
½ Cup packed brown sugar	4 Oz (100 grs) bittersweet
¼ Cup unsweetened cocoa powder	-chocolate, chopped
1 Tbl of milk	1 ½ Tsp shortening
1 Tsp of vanilla	½ Tsp mint extract.
¼ Tsp of baking soda	4 0z (100grs) white baking bar,
2/3 (two thirds)cup all purpose	-optional.

1.Preheat oven to 375F. In a large mixing bowl beat together the butter, brown sugar, milk and vanilla with an electric mixer until combined. Beat in baking soda and as much flour as you can. Stir in the remaining flour by hand until combined. Shape the dough into a ball.
2.Divide dough in half. On a lightly floured surface roll each half to 1/16th of an inch thin, cut with small ( 1-1 ½ inch ) cookie cutters. Place on ungreased baking sheets. Bake for four to five mins or until edges are firm. Cool for 1 minute, then remove to wire racks to cool completely.
3.In a small heavy saucepan, melt chocolate and shortening over a low heat stirring occasionally. Remove from heat and stir in mint extract. Let stand until just cool enough to handle. If desired in another pan, melt white baking bar over low heat, then let stand.
4.Transfer warm chocolate to a sealable plastic bag, and melted white baking bar to a second bag if used. Snip a tiny corner from the bag/s and squeezing gently, drizzle the melted chocolate mint and white bar over the cookies in threads. Let cookies stand until icing hardens. Makes about 12 dozen cookies. If no one knows about them they will last up to three days in an airtight container, (otherwise they'll last about 3 mins)

Recipe Link: http://hokey1949.bravepages.com/Recipes.html

1 Tbl plus 1 cup butter (no	2 Cup packed brown sugar
-substitutes), softened, divided	1 Cup light corn syrup
1 -1/2 cups coarsely chopped	1 Can (14 ounces) sweetened
-pecans, toasted	-condensed milk
1 Cup (6 ounces) semisweet	1 Tsp vanilla
-chocolate chips

Line a 13-in. X 9-in. X 2-in. baking pan with foil; butter the foil with 1 Tablespoon butter.
Sprinkle with pecans and chocolate chips; set aside.
In a heavy saucepan over medium heat, melt remaining butter.
Add brown sugar, corn syrup and water.
Cook and stir until mixture comes to a boil.
Stir in milk.
Cook, stirring constantly, until a candy thermometer reads 248 (firm-ball stage).
Put in vanilla and stir.
Pour into prepared pan (do not scrape saucepan.
Cool completely before cutting.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK Source of Recipe

125 mL 1/2 cup Whipping Cream	80 mL 1 cup Icing Sugar
1 80g 6oz. Bittersweet Chocolate,	Dip:
-finely chopped	250 g 6 oz Bittersweet Chocolate,
30 mL 2 tbsp. Softened butter	-chopped
75 mL 1/3 cup Liqueur or flavour	Optional Coatings:
-extract	80 mL 1/3 cup Shredded coconut,
-to taste	-chocolate sprinkles, slivered
80 mL 1/3 cup Ground Almonds	-candied or

1. In a small, heavy saucepan, heat cream over medium heat until it just comes to a full boil. Remove from heat.

2. Stir in chopped chocolate and butter until melted.

3. Stir in liqueur (or flavour extract), almonds and icing sugar. Mix well until no trace of icing sugar remains.

4. Pour chocolate mixtue into shallow pan, cover with plastic wrap and refrigerate until firm, approx. 4 hours or overnight.

5. To form truffles, scoop out 1 tbsp. truffle mixture and roll into 1 inch balls (be sure your hands are cool and dry). Place on wax paper-lined baking sheets; chill 1 - 2 hours (or overnight) until firm.

6. For topping, melt 8 oz. chopped chocolate in a double boiler over simmering water. Transfer to shallow bowl. To dip truffles, use 2 forks and quickly dip, just enought to coat. Let excess chocoalte drip off. Transfer truffles to a lined baking sheet.

7. If using coating, immediately roll truffle in coating before chocolate sets.

8. Store truffles in the refrigertor and bring to room temperature before serving. Will keep for one month if refrigerated in an airtight container.

Makes about 36 truffles

Jeanette Peterson sent in this recipe

1 Cup of semi-sweet chocolate chips	1 and 1/4 cups salted peanuts
1 Cup of butterscotch chips	1/ 2 Cup raisins
2 Cup of chow mein noodles

Melt both sets of chips together. Add the noodles, peanuts and raisins.
Using a rubber spatula, toss to coat well.
Drop by teaspoonfuls onto a cookie sheet or plate lined with wax paper.
Place in refrigerator to harden.

This is one of the many recipe specifically looked-up and found by our "Recipe Lady"

450 g Granulated sugar	100 g Desiccated coconut
150 ml Water	Red vegetable colouring
1 Tsp Vanilla essence

First line an 18 cm (7 inch) square tin with nonstick paper.
Put the granulated sugar and water into a medium-sized, heavy-based saucepan and heat gently, without boiling, until the sugar has dissolved.
Bring to the boil and let it simmer steadily until the temperature reaches 120 C (240 F) on a sugar thermometer, or a little of the syrup dropped into a cup of cold water forms a soft ball. Remove from the heat immediately and add the vanilla essence and dessicated coconut.
Stir the mixture for 5-10 minutes, or until it begins to thicken and set, then pour half of it into the prepared tin and smooth it level. Colour the remaining half pale pink with a drop or two of the colouring, then pour this on top of the white coconut ice, spreading it to the edges and making sure it's level. Press it all down quite firmly with the back of a spoon, and leave it to harden.
Turn the coconut ice out and cut it into squares using a sharp knife.

Recipe Link: http://groups.msn.com/FullCircleofFriends NOTES : Louisiana flavors spice up these deep-fried nuts -- a hard-to-resist companion to tequila-based drinks and beer. Choose only the best-looking pecan halves and, if possible, taste before you buy to make sure they're fresh and moist Recipe Introduction

2 Tbl melted butter	1 Tsp hot curry powder (optional)
1 Tsp ground cumin	1 Lb shelled pecans
1 Tsp celery seed	corn oil for deep frying
1 Tsp minced garlic	salt to taste
1/2 Tsp cayenne pepper

In a bowl stir together butter, cumin, celery seed, garlic,
cayenne, and curry powder (if used). Add nuts and stir to coat well.
Let rest at room temperature at least 1 hour or up to 12 hours. In a medium skillet, heat at least 2 inches of oil to 375 degrees F. Fry nuts in hot oil until golden and fragrant.
Drain on paper towels, salt lightly, and let cool 10 minutes before serving.

Makes 1 pound.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK Source of Recipe

2 large egg whites	1 1/2 Cup whole blanched almonds
1 1/2 Tsp salt	-(about 1/2 pound)
3/4 Cup sugar	1 1/2 Cup hazelnuts (about 1/2
2 Tsp Worcestershire sauce	-pound)
2 Tbl paprika (preferably	1 1/2 Cup pecans (about 1/2 pound)
-Hungarian sweet*)	3/4 Stick (6 tablespoons) unsalted
1 1/2 Tsp cayenne	-butter, melted and cooled

* available at specialty foods shops and many supermarkets

Recipe


Preheat oven to 325 F. In a bowl with an electric mixer beat whites with salt until very foamy and gradually beatin sugar, Worcestershire sauce, paprika, and cayenne. Stir in
nuts and butter, combining well, and spread in a large
shallow baking pan. Bake nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes. Spread nuts on a sheet of foil and cool.
Break up nut clusters. Nuts may be made 1 week ahead and kept in an airtight container at room temperature.

Makes about 4 1/2 cups.

Not quite cookies and not quite cake!

2 1/4 Cup all-purpose flour,	6 apples, peeled and chopped
-divided	1 Cup granulated sugar
1 Cup brown sugar	1 Tsp vanilla extract
3/4 Cup butter, melted	1/2 Tsp ground cinnamon
1/2 Cup rolled oats

Preheat oven to 350 F. Grease 13 x 9 baking pan.

In medium bowl combine 2 cups flour, brown sugar, butter andoats.

Reserve I cup oat mixture; set aside.

Press remaining oat mixture into prepared pan. Spread apples over crust.

In medium saucepan combine granulated sugar, vanilla, cinnamon, remaining flour and 1 cup water until well combined. Cook over medium-low heat until thick, stirring often.

Pour over apples.

Sprinkle top with reserved oat mixture.

Bake until golden, about 45 minutes.

Cool completely on wire rack.

Preparation: 20 minutes plus baking and cooling time. Difficulty: * (Easy) Recipe Source: http://www.godiva.com/recipes/recipe.asp?id=481Site recommended by Sharon

1/2 Cup roasted salted peanuts,	2 bars (1.5 ounces each) Godiva
-very finely chopped	-Dark
1 Pkg (18 ounces) refrigerator	-Chocolate, chopped
-sugar cookie	1/4 Cup semisweet chocolate pieces
-dough, cold	1/4 Cup peanut butter flavored
1/2 Cup all-purpose flour	-baking pieces
1 Can (14 ounces) sweetened	2 Tbl roasted salted peanuts
-condensed milk

Preheat oven to 350F. Line 9-inch square baking pan with foil, leaving overhang. Lightly coat foil-lined pan with nonstick cooking spray.


Place nuts, cookie dough and flour in large bowl. Using your hands, knead nuts and flour into dough. Reserve 1 cup of dough. Press remaining dough into bottom of prepared pan. Bake for 10 to 13 minutes, until puffed and beginning to brown.


Meanwhile, make filling. Place condensed milk in small saucepan over low heat. Stir in chopped chocolate. Continue to stir frequently until mixture is smooth and chocolate is melted. Remove pan from oven. Using rubber spatula, spread fudge mixture over crust.


Using your fingers, crumble reserved dough over fudge layer. Sprinkle chocolate pieces, peanut butter flavored baking pieces and peanuts over the top. Bake for 20 more minutes or until topping is golden. Cool bars 30 minutes in pan on wire rack.


Using foil overhang, lift bars out of pan and place on rack to cool completely. When cookies are cool, peel away foil and cut into 16 squares.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

3 (6 ounce) packages semi-sweet	(NOT EVAPORATED MILK)
-chocolate chips	Dash salt
1 (14 ounce) can Eagle Brand	1 1/2 Tsp vanilla
-Sweetened	1/2 Cup chopped nuts (optional)
-Condensed Milk

In heavy saucepan, over low heat, melt chocolate chips with Eagle Brand condensed milk.
Remove from heat; stir in remaining ingredients.
Spread evenly into greased or wax paper lined 8 inch square pan.
Chill 2 to 3 hours or until firm. Turn fudge onto cuting board and cut into squares.
Store loosely covered at room temperature.

Linda of Alabama/USA sent this in

4 Lb Powdered sugar	-sticks
1 Lb Velveeta Cheese	1 Cup cocoa
1 Lb unsalted butter (sticks) Use	1 -2 tbsp vanilla
-3 1/2	chopped nuts (optional)

Chop butter and cheese into chunks and melt in Microwave.Stir in Powdered sugar, cocoa and vanilla and nuts. When mixture reaches dough consistency, place on a cookie sheet and knead like biscuits. If it becomes too sticky, just add more powdered sugar. Kneed until mixed well.

Then put it in a pan lined with saran wrap and spray the edges with Pam.
Refrigerate approx l hour. Turn out and cut into bars.

I think this will make about seven pounds of fudge.

A sweet treat to tuck in the glove box for those times when the travel munchies hit!

1/2 Cup corn syrup	3 Cup breakfast cereal (Special K,
1/2 Cup firmly packed brown sugar	-Raisin Bran, etc.)
1 Cup crunchy peanut butter	1/2 Cup chocolate chips
1 Tsp vanilla

Combine syrup and sugar together in a heavy bottomed pot. Bring to a boil and stir to dissolve the sugar.

Stir in peanut butter and vanilla.

Remove from heat. Add cereal and chocolate chips. Mix until everything is evenly coated.

Press firmly into a buttered 8" x 8" pan. Cool and cut into narrow bars.

Preparation: 50 minutes plus baking, cooling and setting times Difficulty: Easy Yield: Makes 32 cookies www.godiva.com/xt_enterst...=mmm_44_20 recommended by Arlene

1 Cup (2 sticks) unsalted butter,	2 Cup all-purpose flour
-at room temperature	3 bars (1.5 ounces each) Godiva
3/4 Cup granulated sugar	-Dark
1 Tsp grated lime zest	-Chocolate or Solid Ivory, coarsely
1/2 Tsp pure vanilla extract	chopped*
1/8 Tsp salt

1. Preheat oven to 325F.

2. Beat butter and sugar in bowl until light and fluffy, using electric
mixer on medium speed. Beat in lime zest and vanilla. Beat in salt. On low
speed, beat in flour in 2 additions.

3. Divide dough in half. Press each portion evenly into ungreased 9-inch
round cake pan. With fork, make decorative border around edge of each
round.

4. Bake for 45 to 50 minutes or until center is golden brown (edges will
be slightly darker); do not underbake. Cool in pans on wire rack for 5
minutes. With sharp heavy knife, cut each shortbread into 16 wedges. Cool
completely in pans on rack.

5. Place chocolate in small microwave-safe bowl. Microwave on medium (50%
power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is
softened. Stir until smooth.

6. Carefully remove shortbread triangles from pans and brush off crumbs.
Dip point of cookies into melted chocolate, covering about one-third of
cookie. Shake off excess chocolate and place on waxed paper-lined baking
sheets. Let stand until chocolate is set, about 30 minutes. (Cookies can
be stored, between layers of waxed paper, in airtight containers at room
temperature for up to 5 days.)

*Or use 1 1/2 bars of each.

If you prefer the taste of lemon over lime, just substitute lemon zest for
the lime zest.

3 bars Toffee	1 Pkg Large Marshmallows
1/4 Cup butter	2 Cup crushed Frosted Flakes
1/4 Cup Eaglebrand Milk	1/2 Cup fine coconut

Melt toffee, butter and milk in double boiler.

Dip marshmallows in above mixture.

Rollin frosted flakes and coconut.

ENJOY!

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =42&viewtype=2&sortstring= Makes 4 pounds Recipe Introduction Gramma Claudia Source of Recipe

1/2 Cup sugar	3 Cup chocolate chips
1/2 Cup margerine	1/2 Tsp vanilla
1 5 Oz can evaperated milk	2 Cup chopped walnuts
1 7oz jar of marshmellow fluff

1. Grease 9x9 pan. Heat sugar, margerine, milk and marshmellow fluff in heavy pan over medium heat until rolling boil, stirring constantly. Boil and stir 5 minutes (Time is very important here). Stir in chocolate chips and vanilla until chips melt. Stir in walnuts.

2. Spread in prepared pan. Refridgerate overnight. Cut into 1" squares. Let stand 1 hour at room temperature before serving.

3. This can be stored either at room temperature or in the refridgerator.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK . MICROWAVE

1/2 Cup packed brown sugar	1/4 Tsp allspice
1/2 Tsp salt	1/8 Tsp each, nutmeg, and cloves
1/2 Tsp cinnamon	1 1/2 Cup walnuts

Combine all ingredients except nuts with 1 1/2 tablespoon water in a 2 quart glass bowl.
Microwave on High for 3 minutes, stir occasionally.
Stir in walnuts until well coated. Microwave on High 5 minutes, or until syrup
hardens slightly. Spoon onto waxed paper to coat.

NOTE: Microwaves vary in power so watch carefully.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

1 sm. size Irish potato	1 Cup pecans, chopped
Dash of salt	1 sm. jar peanut butter
1 box powdered sugar

Boil potato with peeling on until done. Peel and mash potato.
Add dash of salt and powdered sugar a little at a time until it forms a dough.
Roll out like pie crust until about 1/2 inch thick. Spread peanut butter on top of dough.
Sprinkle chopped pecans over peanut
butter. Roll up dough and chill in freezer for a few minutes until firm.
Remove from freezer, slice and serve.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK Source of Recipe

1/4 Cup (1/2 stick) butter,	-sugar
-softened	1 Pkg (7 ounces) sweetened flaked
4 ounces cream cheese, softened	-coconut
-(see Note)	-(about 2 1/2 cups)
1 Tsp vanilla extract	1 Tbl ground cinnamon
1 Pkg (16 ounces) confectioners'

In a large bowl, cream together the butter and cream cheese.
Add the vanilla and confectioners' sugar and beat until the mixture forms a ball.
With a spoon, stir in the coconut.
Roll the mixture between your hands to form small potato-shaped candies, or roll into small balls. Place the cinnamon in a shallow dish.
Roll the balls in the cinnamon, then place on a cookie sheet, cover, and chill for about 1 hour, until firm.
Note: Make sure to use regular cream cheese, not a whipped or reduced-fat type.
And if you prefer "dirtier potatoes," roll the candies a second time in additional cinnamon after they've chilled.

wwwcof msn Community Source of Recipe

12 Cup	1 1/2 Tsp water
1 Can prepared vanilla frosting	1/4 Tsp green food colouring
Twelve - 8 1/2 inch red kicorice	1/2 Cup shredded coconut
-twists	8 ounces Jelly Belly jelly beans

Frost cupcakes generously with canned icing to the edge of each cupcake.

Bend one twist and insert ends into cupcakes to make a basket handle.

Combine water and green food colouring.

Combine with coconut and toss well until well coated and bright green.

Add more water/food colouring if required to achieve desired colour.

To decorate cupcakes, place about 10 jellys beans of the same colour standing up as a border around the ouside edge of the cupcakes.

Sprinkle green coconut on top of each cupcake to make a nest shape.

Place in the centre of each nest 4 or 5 jelly beans of different colours.

1/4 Cup cornstarch	2/3 Cup granulated sugar
1/3 Cup confectioners sugar	1/2 Cup light corn syrup
1 envelope unflavored gelatin	Pinch of salt
1/3 Cup water

1.Sift the cornstarch and confectioners sugar into a bowl. Lightly grease an 8x8-inch square baking pan and sprinkle 1 tablespoon of the cornstarch-and-sugar mixture into it. Tilt the pan to coat the sides and the bottom. Leave any excess in the pan.
2.Sprinkle the gelatin into the water in a small saucepan and let soak for five minutes. Add the granulated sugar and stir over low heat until the gelatin and sugar dissolve.
3.In the large bowl of an electric mixer, combine the gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed, until peaks form.
4.Spread the fluffy mixture in the prepared pan and smooth the top. Leave for two hours or until set.
5.With a wet knife, cut the marshmallow mixture into quarters and loosen around the edges. Sprinkle the remaining cornstarch-and-sugar mixture on a baking sheet and invert the marshmallow blocks onto it. Cut each quarter into nine pieces and roll each one in the starch and sugar.
6.Place the marshmallows on a cake rack covered with paper towels and let them stand over night to dry the surface slightly. Store airtight; the marshmallows will keep for a month.

Recipe Link: http://www.thekitchenlink.com/ The Kitchen Link

24 Oz (2 bags) chocolate chips	-milk
14 Oz (1 can) sweetened condensed	2 Tbl rum

Melt the chocolate over hot water. When it's melted and smooth, mix in the sweetened milk. Mix it smoothly, and then add the rum, and mix until smooth again. Let it cool slightly. Roll out balls in your hands and place on waxed paper.

Or: Roll out balls, and roll them in a dish of cocoa and then put on the waxed paper.

Or: Roll out the balls, drop in a cup of "hundreds & thousands" (colored sprinkles, i.e. cake decorations), flip over onto the waxed paper so the colored sprinkles are on top, and flatten slightly with two fingers.

Or: Roll out the balls, drop on waxed paper, and then press a whole pecan or walnut (-half) on top.

Let the individual truffles chill in the fridge.

Or: If you're lazy: roll the whole batch out into a long cylinder, and roll it up in the waxed paper. Chill the whole batch, then later cut off slices.

Presented by Milisa Gardner

3 Can biscuits	1 Stick butter, melted
1 Tbl cinnamon	1 Cup brown sugar
1 Cup sugar

Cut biscuits into 4 pieces. Put cinnamon and sugar in plastic bag. Add biscuits and coat well. Grease a bundt pan. Put biscuit pieces in layers. Mix butter and brown sugar. Pour over top. Bake at 350 degrees for 30 minutes.

3 Cup sugar	3 Cup peanut butter
1 1/2 Cup dark corn syrup	15 Cup cornflakes

Combine sugar and syrup; bring to a boil stirring constantly.
Remove from heat. Add peanut butter and cornflakes. Mix well.
Spread mixture onto a greased cookie sheet. Cut into squares

Presented by Daphne/Argentina

3 Cup sugar	3 Cup peanut butter
1 1/2 Cup dark corn syrup	15 Cup cornflakes

Combine sugar and syrup; bring to a boil stirring constantly. Remove from heat. Add peanut butter and cornflakes. Mix well. Spread mixture onto a greased cookie sheet. Cut into squares

Recipe Link: http://www.familycorner.com/cgi-bin/sefer.cgi?display:1096925953-24998.txt FamilyCorner.com Source of Recipe

Fill your molds with any of the	Whipped topping and fruit
-following and freeze:	Jello/Gelatin
Juice(any kind)	Apple Sauce or Cranberry Sauce
Leftover soda (that may have gone	Pie Filling (you can tone this down
-flat	-with yogurt)
-in a two liter bottle)	Jam Jar Cleanout (from the Tightwad
Kool-aid	-Gazette): Get all of the jam out
Leftover yogurt (you can sweeten it	-of
-with jelly or fruit if it's plain)	-that empty jar by putting some
Pudding	-milk in
Pureed fruit	-it, putting the lid on and
Chocolate milk	-shaking.
Fruit Cocktail or the juice from	-Pour the flavored milk into a
-canned fruit	-popsicle
Leftover Fruit Shakes	-mold

FUN IDEAS
Striped:
Layer popsicles with different colored or flavored layers of pudding, yogurt, or jello.

Parfait Pops:
Layer with whipped topping in between.

Party Pops:
Add sprinkles, chocolate chips, marshmallows, nuts or coconut to your popsicles. You can also make them wild colors with food coloring.

Rocky Road Pops:
1 package of chocolate pudding
1/2 cup marshmallows
1/4 cup peanuts

Mix, fill molds and freeze.

Pina Coladas
Whirl pineapple juice, coconut and banana in a blender, then fill molds and freeze. You can also use the Pina Colada fruit shake recipe.

Dreamsicles
Mix 1-2 tsp. Tang and 1/2 tsp vanilla extract with milk. You can adjust to your taste. Fill molds and freeze.

Rocket Pops
Layer red, then white, then blue Kool-Aid, juice or Jell-O for festive popsicles, reminiscent of what the ice cream man used to sell.

Here are some ideas for mix-and-match rocket pops:

Red: red Kool-Aid, fruit punch, berry juice, red Jell-O or white with red food coloring (may turn out pink)
White: white grape juice, milk, yogurt, coconut or vanilla pudding, vanilla fruit shake
Blue: Blue Kool-Aid or Jell-O, or white with blue food coloring.

Note: This is really easy if you just start off with white, split amount in three parts, and color one part red and one part blue. The kids won't notice that they areall the same flavor.

Fizzy Lifting Pops
Mix club soda and gelatin to make bubbly Jell-O, then freeze in molds. You could also try mixing club soda and juice, then freezing. Jell-O sells a line of "Sparkling Jell-O" that captures the bubbles when you add the club soda. It's cool! Wait until it goes on sale for 25 cents a box, then stock up!

Chocolate Banana Crunch Pops
This is a family favorite. Get bananas when they are cheap. Melt some chocolate and a little paraffin wax (yes, the kind for canning, it's ok to eat-it's in every candy bar!) in the microwave (usually just 1-2 minutes will melt it). Dip bananas in chocolate and roll in chopped peanuts. Place on cookie sheet covered with waxed paper, and freeze. You can put a stick on the end if you want, we never do. They are wonderful and cheap!

1/3 Cup vegetable oil or margarine	1 Tbl cinnamon
1/2 Cup corn syrup	8 Cup puffed wheat cereal
1/2 Cup molasses	1 Cup raisins
1 Cup brown sugar (ouch, my teeth	1 Cup sunflower seeds
-are hurting!!)

Mix puffed wheat, raisins and sunflower seeds in a really big bowl.
Using a little margarine, grease up a 9" x 12" tin.
Put the margarine in a saucepan and melt over med-high heat, stir to keep from burning.
Add brown sugar, corn syrup and molasses.
Heat this, stirring to keep from burning, until it starts to bubble.
Remove from heat, stir in cinnamon, and pour it over the puffed wheat mixture.
Mix it up quickly, and press it hard, into the pan. (It helps to grease up your hands a bit to do this.)
Let it set for an hour or so (in the fridge if you want it sooner.)
Then slice it with a sharp knife into squares.

1/3 Cup vegetable oil or margarine	1 Tbl cinnamon
1/2 Cup corn syrup	8 Cup puffed wheat cereal
1/2 Cup molasses	1 Cup raisins
1 Cup brown sugar	1 Cup sunflower seeds

Mix puffed wheat, raisins and sunflower seeds in a really big bowl.
Using a little margarine, grease up a 9" x 12" tin.
Put the margarine in a saucepan and melt over med-high heat, stir to keep from burning.
Add brown sugar, corn syrup and molasses.
Heat this, stirring to keep from burning, until it starts to bubble.
Remove from heat, stir in cinnamon, and pour it over the puffed wheat mixture.
Mix it up quickly, and press it hard, into the pan. (It helps to grease up your hands a bit to do this.)
Let it set for an hour or so (in the fridge if you want it sooner.)
Then slice it with a sharp knife into squares.

This recipe is from a kids recipe book so the kids will have fun making them before they eat them! From smac@freenet.edmonton.ab.ca

Butter or hard margarine ~ 1/3 cup	Cocoa ~ 2 TBS
Corn syrup ~ 1/2 cup	Vanilla Flavouring ~ 1 TSP
Brown sugar packed ~ 2/3 cup	Puffed Wheat ~ 8 cups

You will need: measuring spoons, measuring cups, a medium saucepan, a mixing spoon, a hot pad, a very large bowl, a rubber spatula and a 9x9 inch pan.
1. Combine the butter or margarine, syrup, brown sugar, cocoa and vanilla flavouring in the saucepan. Stir continually on medium heat until it starts to boil with bubbles all over the surface. Remove the saucepan to the hot pad.
2. Measure the puffed wheat into the bowl. Pour the hot chocolate mixture over the top. Use the rubber spatula to scrape the saucepan. Stir well until all of the puffed wheat is coated. Grease the pan. Turn the coated puffed wheat into the pan. Press down using the dampened spatula. Chill for about 2 hours so it will cut cleanly. Cuts into 16 or 25 squares.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =37&viewtype=2&sortstring= Gramma Claudia Source of Recipe

1 Pkg hard peppermints, crushed	1 Tsp peppermint flavoring
1 Pkg almond bark

Melt almond bark in microwave, stirring every 30 seconds, until melted.
Add peppermint flavoring and crushed peppermints (work quickly - sets fast). Spoon into candy molds or drop by spoonfuls onto a buttered cookie sheet. Let cool and eat. Cool and store in an airtight container.

Recipe Link: http://www.kelloggs.com/us/ Kelloggs Source of Recipe

50 mL (1/4 cup) butter or margarine	2 mL (1/2 teaspoon) vanilla extract
1000 mL (4 cups) miniature	1250 mL (5 cups) Rice Krispies
-marshmallows

Melt butter or margarine in a 4 L (3 quart) saucepan. Add marshmallows, and cook over low heat, stirring constantly, until marshmallows are melted and mixture is well-blended. Remove from heat: stir in vanilla.

Add Rice Krispies and stir until well-coated with marshmallow mixture.

Press warm marshmallow treats mixtures lightly into buttered 3L (13 x 9 inch) pan. Cut into squares when cool.

Milisa Gardner presented this kids bar

6 Cup Kelloggs Rice Krispies	3 Tbl butter or margarine
1 bag of white marshmallows	No-stick cooking spray

Melt the margarine in a no-stick pan and add the entire bag of marshmallows. Stir over medium heat until the marshmallows have completely melted. Add Rice Krispies and mix together well. Pour mixture into a 9" x 13" pan that has been greased or sprayed with no-stick cooking spray. Use a baggie that has been sprayed with no-stick spray to spread and flatten mixture. Cut into squares when cool. Kids love making and eating these easy treats!

Milisa Gardner says this is a good recipe to do with kids

2 - 16 oz. loaves frozen bread	1 Tsp water
-dough	Coarse salt
1 egg white, slightly beaten

Separate thawed bread into 24 - 1 1/2" balls.
Roll each ball into a rope 14 1/2" long. Have children plan and design pretzel shapes (letters or numerals).
Put pretzels one inch apart on greased cookie sheet.
Let stand for 20 minutes and brush with combined egg white and water.
Sprinkle with coarse salt.
Place a shallow pan containing 1" of boiling water on bottom rack of oven; bake pretzels at 350 degrees on rack above water for 20 minutes or until golden brown.

sent in by carrie on:http://p201.ezboard.com/fworldwidewebcircleoffriendsfrm8.showMessage?topicID=48.topic

1 Pkg of chocolate chip morsels..	1 Can Chow Mein Noodles
1 Can Peanuts

melt in double boiler..
small can of peanuts, add to melted chocolate..
small can or handful of chow mein noodles..
Add to melted chocolate..
be sure to cover all..
Place on a cookie sheet with wax paper..place in the refrigerator to harden.. Now you have a fast and easy treat.. Yum-yum!
Instead of nuts, you can use raisens....
Also can be used with peanutbutter chips, butterscotch chips.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =66&viewtype=2&sortstring= Makes 1 1/2 pounds of crisp toffee-like candy, not hard like brittle. *** Teri made this for Christmas 2001 - and it was absolutely delicious with me (GrammaC) begging for the recipe. She relates that it is an old family recipe, and it is one to be cherished! Recipe Introduction Gramma Claudia Source of Recipe

1 1/4 Cup sugar	1 1/2 Cup coarsely chopped walnuts
3/4 Cup butter (do not use	1/2 Tsp baking soda
-margarine)	1/3 Cup semi-sweet chocolate chips
1 1/2 Tsp salt	1/2 Cup finely chopped walnuts
1/4 Cup water

1. Butter or spray large cookie sheet or jelly roll pan. In 2 quart sauce pan heat butter, water, sugar, and salt to boiling over medium heat. Stir often. Set candy thermometer in place and continue cooking, stirring often until temperature reaches 290*F or thread stage.

2. Remove mixture from heat. Stir in walnuts and soda. Pour at once into pan. (Don't scrape as sides of pan may be sugary.) If desired, when slightly set, score candy into squares.

3. Sprinkle evenly with chocolate chips, when melted, spread evenly over candy. Sprinkle with finely chopped walnuts. When cool break into small pieces, or along score lines.

4. Store any candy that makes it that long in cardboard or other breathable box. If stored in a metal tin or in plastic candy will become sticky.

Chef Gramma Claudia

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&vie wtype=0&row=15&sortstring=

1/2 Cup margarine	Icing:
1 Tsp vanilla	2 Cup powdered sugar
5 Tbl cocoa	2 Tbl instant vanilla pudding
1/4 Cup sugar	1/4 Cup margarine or butter
2 Cup crushed graham crackers	3 Tbl milk
1 Cup coconut	Topping:
1/2 Cup chopped nuts	1 small package chocolate chips

Melt margarine over hot water.
Add 1 teaspoon vanilla. Mix together. Mix margarine mix, sugar and cocoa together. It will thicken a little.
Add graham crackers, coconut and nuts.
Mix well then press into large 9x13 inch pan. Let set to harden so it will frost easily.
Mix and spread icing ingredients on first layer.
Pour 1 small package of chocolate chips melted on top.