| Cathedral Cookies From my Aunt, Marie Westerfield |
| 1 pkg. chocolate chips Crushed graham crackers 1/2 stick margarine 4 c. colored mini-marshmallows Melt chocolate chips and margarine in saucepan together. Coot 5 to 10 minutes. Stir in mini-marshmallows. Grease hands and roll to form a long "log." Roll in graham cracker crumbs. Wrap in wax paper, put in freezer bag, and freeze. Slice while frozen. |
| 1 (8 oz.) pkg. Velveeta Cheese, 1/2 c. nuts chunked 2 sticks (1/2 lb.) margarine 1/2 c. cocoa 2 lb. powdered sugar Melt together the Velveeta Cheese and margarine. When good and melted, add 1/2 cup cocoa. Stir in powdered sugar and nuts. spoon in buttered pan. Use a wooden spoon and work FAST, as this sets up very quickly and is very stiff. Makes a very creamy and delicious fudge. |
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| Peanut Butter Balls (easy for kids to make) |
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| Velveet Cheese Fudge (Ok, I admit it sounds strange, but it's GREAT!) From my mom, Janet Wilkinson |
| 1/2 c. peanut butter 1 c. powdered sugar 3 Tbsp. margarine, softened 8 oz.. chocolate almond bark Just stir together the peanut butter and margarine. Gradually add the powdered sugar until all is combined. Let kids shape into 1-inch balls and place on waxed paper. Let them stand to dry (about 20 to 30 min.) Melt the almond bark in a microwave safe dish in the microwave on HIGH for about 3 minutes (stirring halfway). When the chocolate is melted and smooth, let kids dip the balls into the chocolate (be sure to let the excess drip off), then place them on waxed paper until coating is dry. |
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| Everything but the Kitchen Sink Cookie Bars |
| 1 (18 oz.) roll chocolate chip 1/2 c. peanut butter (creamy) cookie dough 1 1/2 c. Corn Chex cereal 1 (7 oz.) jar marshmallow 1/2 c. M&M's (plain) Preheat oven to 350 degrees. Grease a 13x9-inch jelly roll pan. Remove dough from package according to directiosn and press in pan. Bake for 13 minutes. Remove pan from oven and drop marshmallow cream and peanut butter over hot cookie base by teaspoonfuls. Bake 1 minute more, then spread over cookie. Sprinkle with cereal and M&M's. Bake 7 more minutes. Cool on wire rack. Cut in 2-inch bars. Makes 3 dozen. Variation: Use peanut butter cookie dough, fudge icing instead of peanut butter and Reese's Pieces instead of M&M's. Add 1 cup chopped salted peanuts to cereal and candy on top. |
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| E-Z Peanut Clusters |
| 1/2 lb. vanilla almond bark, 1 can salted peanuts chopped coarsely 1 (6 oz.) pkg. semi-sweet chocolate chips In large microwave safe bowl, melt almond bark and chocolate chips, about 3 to 4 minutes on HIGH, stirring after each minute. When melted, add peanuts and mix well. Drop by teaspoon on waxed paper (on top of cookie sheet). Chill in refrigerator until set. Store, covered tightly. |