Chocolate Peanut Butter Balls

1 c. creamy peanut butter (I used crunchy peanut butter)
1 sm. jar marshmallow creme
1 c. Rice Krispies
1 pkg. almond bark candy coating
Mix peanut butter and marshmallow cream together. Add Rice
Krispies, mix. Let stand overnight. Form into small balls. Chill or freeze
for easier dipping. Dip in melted almond bark cool in refrigerator.

Gussie's Fruticake

250 degrees 4 fruit cakes (2lbs. each)

MIXTURE #1:

1 lb. raisins
1 package (11 oz.) currants
1 lb. walnuts, coarsely chopped
1/2 lb. candied fruit cake mix
2 Tablespoons flour

MIXTURE #2:

3 cups brown sugar, lightly packed
1 lb. butter (no substitute)
6 large eggs or 8 small eggs
1/2 cup molasses
1/2 cup buttermilk
1 cup grape (or other fruit) juice
2 Tablespoons vanilla

MIXTURE #3:

4 cups sifted flour
1 Tablespoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon soda

Combine each of the three above mixtures in separate containers. Add Mixture III to Mixture II; blend thoroughly. Stir in Mixture I thoroughly. Spoon batter into four loaf pans (9 1/2 X 5 1/2 X 2 1/2 inches) that have been lined with pan liners or with greased heavy brown paper. Bake for 2 hours. Cool thoroughly. Remove from pans; moisten top of each cake with pastry brush dipped into grape juice. Wrap cold cakes in plastic wrap, then in aluminum foil. Store in cool place.

Marshmellow Popcorn

2 cubes unsalted butter
1 Cup brown sugar
24 large marshmellows
2 bags of Butter Lovers mircowave popcorn(ACT 11 brand)

Pop the pop corn and place in a large bowl. Then, bring the butter and brown sugar to a boil in a good, non stick pan. Add the 24 marshmellows. Stir carefully until they are melted. When they are melted take off the heat and pour over the popcorn.

Salted Peanut Chews

Description:
If you are allergic to peanuts, stop now. If you aren’t proceed at your own risk. These things are deadly on the diet.

Ingredients:
Crust:
1 ½ cups all purpose flour
2/3 cup firmly packed brown sugar
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup butter, softened
1 teaspoon vanilla
2 egg yolks
3 cups miniature marshmallows

Topping
2/3 cups corn syrup
¼ cup butter
2 teaspoons vanilla
1 (12oz.) pkg. (2 cups) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts


Directions:
Heat oven to 350 degrees. In large bowl, combine all crust ingredients except marshmallows at low speed until crumbly. Press firmly in bottom of ungreased 13X9-inch pan.

Bake at 350 degrees for 12 to 15 minutes or until light golden brown. Remove from oven. Immediately sprinkle with marshmallows. Return to oven and bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate until firm. Cut into bars.


Number Of Servings:36 bars