Pecan logs

One 7 ounce jar marshmallow creme
1 1/2 teaspoon vanilla
1 pound confectioner's sugar
1 1/2 pounds caramels
2 tablespoons water
1 pound pecans, coarsely chopped
Mix together marshmallow creme, and vanilla in a large bowl. Add 1/2 pound confectioner's sugar,
stir with wooden spoon until crumbly. Work in remaining confectioner's sugar with hands, kneading
and folding until mixture is smooth and not sticky. Rinse hands several times but do not dry.
Form into 6 log centers. Wrap loosely  in waxed paper and freeze at lest 24 hours. Melt caramels in water in top of double boiler, stirring well. Remove from heat. Dip frozen log centers, one at a time, with tongs into hot caramel. Coat well. Place on waxed paper until cooled. Wrap each in plastic wrap.
Store in freezer or refrigerator. Slice into 1/2 inch pieces to serve. Yields 6 six inch logs.

Bourban Whiskey Balls

 Bourbon Balls

1 (11-ounce box) vanilla wafers

1⁄3 cup granulated sugar (for rolling)

2⁄3 cup finely chopped walnuts

2⁄3 cup confectioners’ sugar

1 tablespoon, plus 1 teaspoon, unsweetened cocoa powder

2⁄3 cup bourbon or whiskey

Finely grind the vanilla wafers in a blender or food processors. Place the sugar in a bowl and set aside. Place remaining ingredients in a large bowl and mix by hand until all bourbon is absorbed. Roll mixture between palms of your hands to form a ball about the diameter of a quarter. Roll in granulated sugar.

Makes about 3 dozen quarter-sized balls

Peanut Butter Bon Bons

Ingredients:

1 1/2 cups powdered sugar
1 cup graham cracker crumbs
1/2 cup butter
1/2 cup creamy peanut butter
6 ounces semi-sweet chocolate chips
1 tablespoon shortening

Directions:

1
Mix powdered sugar and graham cracker crumbs.
2
Heat butter and peanut butter over low heat until melted. Stir into crumb mixture. Refrigerate 30 minutes.
3
Shape into 1" balls.
4
Heat chocolate chips and shortening until melted. Dip balls into chocolate to coat.
5
Cool on wax paper, then refrigerate until firm.

Servings:

36

Pralines

Ingredients :
3 cups sugar
1 cup buttermilk
1/4 cup light corn syrup
1 pinch salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 quart pecans

Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a nice rolling boil. Add soda, stir and cook until soft ball is formed when dropped in cold water.Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on greased cookie sheet. (DO IT FAST before the candy hardens)

Almond Joy Brownie Bites

Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

Thanks Lyn!

Home made Milky Way

Ingredients:
* 1 bag milk chocolate chips
* 3 Tbls. evaporated milk
* 1 container Marshmallow Cream
* 1 (14 oz.) bag of caramels, unwrapped
* 3 Tbls. evaporated milk
* milk chocolate for dipping (about a pound)

Place the chocolate chips in a microwave safe bowl.. Microwave for about 45 seconds. Stir. Continue to microwave in short bursts (about 30 seconds) until chocolate is melted and smooth. Stir in the marshmallow cream and 3 Tbls. milk.

Pour into a lined and greased 8 x 8 pan. Place in the fridge to harden while you make the caramel layer.


Put the caramels and the rest of the milk into a microwave safe bowl. (Have a helper unwrap the caramels for you but watch carefully - they might eat them all!)


Microwave for about 45 seconds. Stir. Continue to microwave in short bursts (about 30 seconds) until melted and smooth. pour over chocolate mixture. Refrigerate for at least 4 hours.


Once firm, remove from pan and cut into squares. Melt the milk chocolate over a double boiler (or in the microwave) and start dipping.

Home made 3 Musketeers Bars

Ingredients:

3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semi-sweet chocolate chips
2 (12 ounce) bags milk chocolate chips

Directions:

In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt.

Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature.

Beat the egg whites until they are stiff and form peaks.

When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed.

Continue to mix until the candy begins to harden to the consistency of dough.

Add the semisweet chocolate chips.

Once thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan.

Refrigerate until firm.

With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.

Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time.

Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper.

Cool till firm at room temperature, 1 to 2 hours.