Caramels (Christmas)

1c. butter or margarine
16 oz. pkg. (2&1/4c.) brown sugar
1c. light corn syrup
14 oz. can (1&1/4c.) sweetened condensed milk
1t. vanilla
Dash salt

Butter a 9x9x2-inch pan and set aside.  In a heavy 3 qt. saucepan, melt the butter.  Add the brown sugar and salt.  Stir thoroughly.  Stir in the corn syrup.  Gradually add the sweetened condensed milk, stirring constantly.  Cook over med. heat, stirring occasionally, to 245℉ (firm ball stage) for 15-20 min.  The mixture should boil gently over the entire surface.  Remove from heat and stir in the vanilla.  Pour into the buttered pan.  When cool, cut into squares with a wet sharp knife.  Wrap in clear plastic wrap.  The caramels can be made harder or softer by adjusting the cooing time a little.

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Honey Mustard Sauce

1/2c. mayonnaise

dash worcestershire sauce

1/2c. honey

1/2c. yellow mustard

Combine all ingredients in a bowl and stir well.  Store in an airtight container in the refrigerator.  Makes 1&1/2c. sauce.

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Caramel Popcorn

8-10 qts. popped corn
1 lb. (2&1/4c.) brown sugar
1c. white corn syrup
1 cube (1/2c.) butter or margarine
1 can sweetened condensed milk
1t. vanilla

In a large saucepan, combine brown sugar, corn syrup, and butter bringing ingredients to a boil.  Stir in sweetened condensed milk and bring to a soft ball stage.  Then stir in vanilla.  Pour over popcorn.

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Easter Eggs (Peanut Butter & Coconut)

2 lbs. powdered sugar
2 sticks margarine
evaporated milk
1c. creamy peanut butter or 1&1/2c. coconut
1-2c. chocolate chips

In a mixing bowl, combine powdered sugar and margarine.  Add some evaporated milk--enough to moisten the sugar and margarine and make the dough workable.  Stir in the peanut butter or coconut.  If more moistening is needed, add more evaporated milk.  Form dough into egg shapes (any size) and place them on a cookie sheet or large plate.  For best results,  chill the eggs in the refrigerator or freezer until they are pretty hard (your hands don't get messy when you handle the eggs).  Then melt chocolate chips in the microwave in a microwave-safe bowl.  Dip the eggs  in the chocolate and chill the eggs again until chocolate is hardened.

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Angel Sweets (Christmas)

6 oz. pkg. (1c.) chocolate chips
2T. butter or margarine
1 egg
1c. powdered sugar
1c. chopped nuts (optional)
2c. mini marshmallows
1/2c. coconut

In a saucepan, melt chocolate and butter over low heat.  Remove from heat and blend in the egg.  Stir in sugar, nuts, and marshmallows blending well (marshmallows should not melt).  Shape into 1-inch balls and roll in coconut.  Enjoy!!!

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See's Fudge (Christmas)

A Copykat recipe

2c. sugar

3/4c. evaporated milk

1 stick butter (1/2c.)

1t. vanilla

6 oz. pkg. (1c.) chocolate bits

10 regular or 100 mini marshmallows

1c. chopped nuts (optional)

In a saucepan, boil sugar, milk, and marshmallows together for 6 minutes stirring constantly.  In a separate mixing bowl, place chocolate bits, butter, vanilla, and nuts (no need to stir yet).  Pour boiled mixture into the mixing bowl with the chocolate, butter, vanilla, and nuts.  Stir until chocolate and butter are melted.  Pour mixture into a lightly greased 8-inch square pan.  Let set at least 2 hours.

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Cake Brownies

From:  BH&G's Family Favorites Made Lighter

1/4c. margarine

2/3c. sugar

1/4c. cocoa

1 egg white

1/2t. vanilla

3/4c. flour

1/3c. milk

1/4t. baking powder

1/4t. baking soda

1/3c. chopped nuts (optional)

powdered sugar

In a medium saucepan, melt the margarine.  Remove from the heat.  Stir in the sugar and cocoa until combined.  Add egg white and vanilla.  Using a wooden spoon, lightly beat until just combined.  Add flour, milk, baking powder, and baking soda.  Beat with the spoon until well combined.  Stir in nuts.  Spread the batter into a greased 9-inch pan.  Bake at 350℉ for 16-18 min. or until a wooden toothpick inserted near the center comes out clean.  Cool, then sprinkle with powdered sugar.

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Marble Cookies

From:  Mrs. Fields Cookie Book

2c. flour

1/2t. baking powder

1/4t. salt

1/2c. brown sugar

1/2c. white sugar

1/2c. butter

1 egg

1/2c. (4 oz.) sour cream

1t. vanilla

1c. chocolate chips

Combine egg, sugars, and butter in a large bowl using an electric mixer set at medium speed.  Add sour cream and vanilla, and beat at medium speed until light and fluffy.  Add flour, baking powder, and salt, and blend at low speed until just combined.  Don't overmix.  Place chocolate chips in a microwave-safe bowl and microwave on high, stirring every 20 seconds until melted.  Cool chocolate for a few minutes and pour over cookie batter.  Using a wooden spoon or rubber spatula, lightly fold melted chocolate into the dough.  Do not mix chocolate completely into cookie dough.  Drop by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets.  Bake at 300℉ for 23-25 min.  Do not brown.  Quickly transfer cookies to a cool surface.

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