No-bake candy balls have the flavors of a margarita mixed with vanilla wafers and pretzels. These are quite rich.

Prep Time: 30 minutes

Ingredients:

1 (12-ounce) package vanilla wafers

1/2 cup pretzel crumbs (about 1 cup pretzels)

1 (16-ounce) pkg. confectioners’ sugar, sifted

3/4 cup frozen margarita or limeade concentrate, thawed

2 (3-ounce) package cream cheese

1 teaspoon tequila, or to taste, optional

1 teaspoon Triple Sec (orange liqueur), or to taste, optional

Rind from 1 lime, grated fine (divided use)

1 (2.25-ounce) shaker green decorator sugar

1 cup granulated sugar

Preparation:

Place half the vanilla wafers in bowl of food processor fitted with knife blade. Process to fine crumbs. Remove crumbs and reserve. Repeat with remaining wafers. Add pretzels (about 1 cup) to food processor and process to fine crumbs to make 1/2 cup crumbs.

In large bowl, combine wafer crumbs, pretzel crumbs, powdered sugar, margarita concentrate and cream cheese. Add tequila and Triple Sec, if desired. Stir until well blended. Divide mixture in half. Wrap each half tightly in plastic wrap and set aside.

Combine half the grated lime with decorator sugar and half with granulated sugar on small saucers or in small bowls, stirring to distribute lime peel evenly. Remove plastic wrap from 1 portion of the dough and shape into small 1-inch balls. After shaping each ball, roll each in green or white sugar. Work quickly, because the treats dry quickly. Repeat until all dough is used.

Store in an airtight container in refrigerator up to 1 week.

Yield: 7 dozen

2 cups Chex honey nut snack mix (8.75 ounces)

2 cups Chex sweet and salty snack mix (8.75 ounces)

1 cup thin pretzel sticks, broken into 1-inch pieces

1 cup salted cashews

1 cup semi-sweet chocolate chips

1/2 cup smooth peanut butter

1/4 cup butter

1 tsp vanilla

1-1/2 cups powdered sugar

Pour snack mixes, pretzels, and cashews into large bowl. Set aside.

Using a double boiler on the stove or the microwave, melt the chocolate chips, peanut butter, and butter, stirring to combine. Add vanilla and mix until smooth.

Pour chocolate mixture over cereal, turning over gently until all pieces are evenly coated. Pour mixture into large plastic bag (a cooking bag works well) with the powdered sugar. Seal and shake until all the pieces are well coated. Spread on waxed paper to cool.

Yield: about 8 cups

Preheat oven to 350 degrees.

1 pkg. (32 oz) frozen hash browns

1 can of Cream of Chicken soup

1 cup (8 oz) French onion dip

2 cups shredded cheddar cheese

1/2 cup diced onions, browned in butter

1 1/2 tsp salt

1 1/2 tsp pepper

Topping

1/4 cup melted butter

2 cups crushed corn flakes or crushed Chicken in a Biscuit crackers

Mix together the first seven ingredients in a large mixing bowl. Place in a greased cake pan.

For the topping, mix together the last two ingredients and spread over the potatoes. Bake at 350 for approximately 45 minutes.

1 1/2 cups dark brown sugar
1 1/2 cups white sugar
2 Tbsps. margarine
1/8 tsp. salt
1 1/2 cups evaporated milk
2 cups whole pecans
1 tsp. vanilla extract
1 cup very cold water (to test “hard-ball” stage)
1 tsp. oil (for cookie sheets)

In a large saucepan, combine above ingredients except water. Stir constantly with a wooden spoon over a medium-low flame. Mixture should be at a low boil. Stir bottom and sides continuously. Cook for about 4 minutes until
a drop of the mixture forms a “hard-ball” drop when placed in a cup of cold water, or mixture reaches 260 degrees F. Remove from stove and beat briskly for 2 minutes until mixture cools, thickens, and becomes creamy.

On large pieces of waxed paper, aluminum foil, or oiled cookie sheets, drop 2 or 3 pecans with a tablespoon of mixture for each praline. When all of mixture has been poured, let cool thoroughly. Store in airtight containers.

Serves 10 - yields forty 2-inch pralines

2 pounds sifted confectioners’ sugar
1 can sweetened condensed milk
2 cups flaked coconut
1 stick butter or margarine, melted (4 ounces)
3 cups chopped pecans
Dipping Chocolate (below), melted

Mix all ingredients together, shape into balls, then chill until hard. Dip chilled balls in dipping chocolate and let cool.  Store in airtight container in refrigerator.

Dipping Chocolate
Use melted chocolate almond bark or purchased dipping chocolate, or the mixture below

1 cake paraffin wax
12 ounces semisweet chocolate chips

Melt wax and milk chocolate chips together in double boiler. Dip candy in mixture then cool.

1 cup butter
1 cup sugar
1 package sliced almonds (Optional)
6 Hershey milk Chocolate bars

Melt butter and sugar in sauce pan over medium heat.  Add package of sliced almonds.  Stir continuously until color of the mix is a caramel color.  (The butter will separate and it is done when it goes back together.  Pour into a 9×13 pan and spread thinly.    Place the 6 Hershey milk chocolate bars on top.  When melted spread te chocolate evenly over the top.  Refrigerate until cool.  Once the toffee is cold, break into pieces.  Store in tissue paper in gift can.

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1/2 tsp. nutmeg
3/4 tsp. ground cloves

1. Heat the oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed.

2. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into separate bowl, then stir until combined (a great job for kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

3. Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between the two pans. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Then remove from pans by inverting them onto a rack and tapping the bottoms. Slice and serve plain, buttered or with cream cheese.

4 c. apples, peeled, diced
2 c. sugar
2 c. flour
2 eggs
½ c. oil
2 tsp. baking soda
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. salt

Cream Cheese Frosting
½ c. butter
1 (3 0z.) pkg. cream cheese
1 c. powdered sugar
1 tsp. vanilla

To prepare cake combine apples with flour; toss to coat. Ass remaining ingredients and stir to combine. Batter will be very stiff. Bake in greased 9×13-pan at 350 degrees 45 to 60 minutes.

Combine frosting ingredients and beat until smooth. Spread frosting over cooled cake.

1/2 cup honey
1/2 cup natural chunky-style peanut butter
6 cups crispy brown rice cereal
2/3 cup chopped dried cherries or  dried cranberries

Cooking spray

Combine honey and peanut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal and cherries and stir to combine until mixture is sticky. Press into a 9 by 13-inch pan sprayed with cooking spray. Let cool, then chill in refrigerator for 30 minutes. Cut into 15 (2 1/2 by 3-inch) squares.

I am not a fan of buttermilk.  Matter of fact, buttermilk will make me gag faster than anything.  However, I cannot get enough of Buttermilk Pie.  It is a wonderful custard pie and is delicious!  Give it a try.

Beat 4 eggs and 3/4 cup sugar together until light and lemon colored. Add the flour and beat more.

2 Tbs. Flour
4 Tbs. Melted Butter
Grated Rind of 1 Lemon (yellow part only)
1 1/2 Cup Buttermilk (churned buttermilk is best)
1 Tsp. Vanilla
3 Tbs. Lemon Juice

Sprinkle a little Cinnamon on top after filling is in the crust.

Mix butter, vanilla, lemon juice, rind and buttermilk. Add it to the egg mixture; pour into baked but not brown pie shell. Cook at 375 degrees 20 to 30 minutes. (Overcooking makes it tough.)

**For a pleasing variation, omit lemon rind and juice and add 3 Tbs. Kentucky Bourbon.