This is a recipe for your microwave. It's a great one and so easy.

In 1 1/2 quart microwave safe glass dish stir together sugar and corn syrup. Microwave on high for 4 minutes.

Stir in almonds. Microwave at hight 3-5 minutes, until light brown.

Add vanilla and cocnut to syrup, blending well. Microwave at hight 1-2 minutes more. Almonds will be lightly browned and syrup very hot. It will turn a bit darker brown. That's when it will be done.

Add baking soda and gently stir until light and foamy.

Quickly pour mixture into lightly greased cookie sheet or unbuttered non-stick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.

1. In a small bowl combine Bailey's Irish cream and the cold coffee.

2. Place the mixture in a microwave safe bowl and heat on high for 10 seconds, or until melted and dissolved well.

3. Melt the butter milk, sugar and marshmallow cream in a saucepan on the stove over medium heat.

4. Slowly stir in the Bailey's coffee mixture; mix well and boil for 5 minutes. (Should be to the soft ball stage)

5. Remove from heat and stir in butterscotch chips and vanilla extract.

6. Stir for 3-4 minutes. until the mixture is smooth and chips are melted. Pour into a foil lined 8 x 8" pan.

7. Slice and enjoy after it sets and hardens up!
7.

This is a recipe for your microwave. It's a great one and so easy.

In 1 1/2 quart microwave safe glass dish stir together sugar and corn syrup. Microwave on high for 4 minutes.

Stir in cashews. Microwave at hight 3-5 minutes, until light brown.

Add butter and vanilla to syrup, blending well. Microwave at hight 1-2 minutes more. Cashews will be lightly browned and syrup very hot. It will turn a bit darker brown. That's when it will be done.

Add baking soda and gently stir until light and foamy.

Quickly pour mixture into lightly greased cookie sheet or unbuttered non-stick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.

1. Preheat the oven to 325F.
2. Line a baking sheet with aluminum foil then spray it with non-stick cooking spray.
3. Place the pretzels onto the baking sheet in a single layer until it's completely covered.
4. In a small pot, melt the butter and sugar over medium low heat. Bring it to a boil, then continue boiling for 3 minutes, stirring constantly.
5. Pour the bubbly mixture evenly over the pretzels. The caramel mixture will even out when it bakes, so don't worry if you missed some spots.
6. Bake it at 325F for 8 to 10 minutes until the caramel is fully bubbling on the entire sheet.
7. Remove the baking sheet from the oven then sprinkle the chocolate chips evenly over top. Return the baking sheet to the oven for another 1 to 2 minutes to soften the chocolate chips.
8. Use a spatula to spread the melted chocolate evenly. Then place the baking sheet in the freezer for 30 minutes.
9. Remove the pretzel bars from the baking sheet and peel off the aluminum foil. Break it apart or cut it into squares with a large knife.

This is so simple but so very yummy!

Cream together sugar and butter until light and fluffy. Mix in flour, milk and vanilla. Add chips and nuts. Drop into 1 inch balls onto wax paper lined baking sheet and refrigerate until firm. (1-2 hours) Melt coating as directed on package. Dip cookie dough in chocolate to coat and return to wax paper lined baking sheet. Refrigerate for about 15 more min. if needed. Keep refrigerated.

~I noticed when I dipped these in chocolate after taking the balls out of the refrigerator, they hardened very quickly and I didn't need to harden them further in the fridge.

These truly taste like cookie dough with no eggs to worry about! Yummy...

In 2 quart saucepan, combine sugar, sorn syrup, 1/4 tsp. salt and 1/2 cup water. Cook to hard ball stage - 260 degrees- stirring only until sugar dissolves. Meanwhile beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed with electric mixer. Add vanilla and beat until candy holds it's shape, 4 to 5 minutes. Quickly drop from a teaspoon onto waxed paper.

~Divinity shouldn't be made on windy days. It just won't set up right. It has something to do with pressure changes.

From: Glorious Grub Cookbook By. Joan Stewart

Makes: 9x13 inch pan

Line a 9x13 inch baking pan with foil, extending foil over edges of the pan. Sprinkle the 1/2 cup of coarsely chopped almonds on top of the foil; set pan aside. In a pan melt butter over low heat. Stir in sugar, water and corn syrup. Cook over med-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing the side of the pan with candy mixture. Clip a candy thermometer to side of pan.

Cook over med heat, stirring frequently, till thermometer registers 290 degrees, soft crack stage. (It should be a dark carmel color) Mixture should boil at a moderate steady rate over entire surface. Reaching soft crack stage should take about 15 minutes. Watch carefully after mixture reaches 280 degrees.

Remove from heat; remove thermometer. Pour mixture over the prepared pan. Let stand 2-3 minutes or until surface is firm. Sprinkle chocolate chips over the surface and let stand for 1-2 minutes, until melted. When softened, spread evenly with a spoon or spatula. Then sprinkle with the 1/2 cup finely chopped almonds; press nuts lightly into melted chocolate. Chill until firm. Lift candy out of the pan with the foil; break into pieces. Store in a tightly covered container.

~When done right this will melt in your mouth. When it doesn't turn out it will stick to your teeth and you can't eat it.
~This is a Christmas favorite!

Combine sugar, margarine and milk. Bring to a boil and boil for 5 minutes. Remove from heat and stir in chocolate chips until melted. Add marshmallow cream and mix well. Last stir in vanilla and nuts.

Pour into a large buttered cookie sheet. Cool until firm.

~You can use Pam for oiling the pan, just a light spray. Or if you don't want the oiled pan tin foil works really well also.
~It's pretty important to only use chocolate chips. I used chocolate chunks before and it did not work.

~Enjoy~

Prepare popcorn. Cook mixture until it boils, then pour over popcorn mixing gradually. Form into balls and let cool.

This is a recipe for your microwave. It's a great one and so easy.

In 1 1/2 quart microwave safe glass dish stir together sugar and corn syrup. Microwave on high for 4 minutes.

Stir in peanuts. Microwave at hight 3-5 minutes, until light brown.

Add butter and vanilla to syrup, blending well. Microwave at hight 1-2 minutes more. Peanuts will be lightly browned and syrup very hot. It will turn a bit darker brown. That's when it will be done.

Add baking soda and gently stir until light and foamy.

Quickly pour mixture into lightly greased cookie sheet or unbuttered non-stick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.

Mix with hands until creamy. Refrigerate 1 hour then make into 3/4" balls. Bigger is fine too if that's what you prefer. Melt 1/2 bag of chocolate chips and 2 tbsp. crisco. Stir every 30 seconds until all chips are melted. Then dip the balls in the chocolate covering it half way up. I usually do this with a tooth pick. It leaves a hole in the top so when your done you can drizzle a bit more chocolate on top. Keep refrigerated.

~These look really nice put into mini candy cups.

~Enjoy~

This is a recipe for your microwave. It's a great one and so easy.

In 1 1/2 quart microwave safe glass dish stir together sugar and corn syrup. Microwave on high for 4 minutes.

Stir in pecans. Microwave at hight 3-5 minutes, until light brown.

Add butter and vanilla to syrup, blending well. Microwave at hight 1-2 minutes more. It will turn a bit darker brown. That's when it will be done.

Add baking soda and gently stir until light and foamy.

Quickly pour mixture into lightly greased cookie sheet or unbuttered non-stick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.

The peppermint dough for the filling is wonderfully easy to work with and if you have a fork and butter knife handy, the dipping is super easy! These did not last long in our house and will forever be a staple at Christmas time!

In a large mixing bowl, beat together the sugar, milk, corn syrup, coconut oil and peppermint on low speed until combined. Shape the dough into two round circles, cover in plastic wrap and refrigerate for 30 minutes.

Sprinkle a liberal amount of powdered sugar on a clean countertop. Unwrap one disk of dough and place it on the counter. Sprinkle the top with powdered sugar so it doesn't stick to the rolling pin. Roll the peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 1/2-inch or similar-sized cutter.
Reroll the scraps until all of the dough is used. Repeat with second disk of dough. Place the rounds on a parchment-lined baking sheet and freeze until firm, about 30 minutes or overnight.

Melt the chocolate. I use the microwave and cook for 1-minute increments, stirring in between. To thin the chocolate you can always add a spoonful of Crisco. Melt until it is mostly melted but there are still a few small lumps of chocolate. Stir these in until fully melted, then add the crisco if it feels too thick.

Using a fork, dip the frozen patty rounds one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment-lined baking sheets using a butter knife to gently slide the patty off the fork.

Sprinkle the dipped patties with the crushed peppermints if you want. Let the chocolate set, about an hour. Store patties in the refrigerator or freezer.

I loved the peppermint patties with and without the peppermint candies. So try both!

Bring the cream cheese to room temperature, then take a piece of wax paper and put your cream cheese on it. Dump about 1/2 your bag of powder sugar on top. Keeping it within the confines of the wax paper (makes less of a mess). Mix it all with your hands. Mix and mix and mix until you can feel that you need more powder sugar. Mix enough powder sugar in until it is of a stiff consistency. But not too stiff. You want it stiff enough so that when you work with it in the molds it won't lose it's shape.

When it seems to have to correct consistency then add your flavor to taste and color to your liking. (Mint works great with green) You then take a small ball of mint mixture in your hand and roll it around in the granulated sugar. Then you press it into the rubber mold. Then just flip it over and press it out of the mold. The key is to always roll it in sugar before going into the mold and then it won't stick.

Now you have a completed mint ready to eat! Let dry for 24 hours then just lay them on a tray as we did or put them in a tin or plastic container, putting wax paper in between the layers. Then just freeze them until you eat them. The point is to get a bunch of friends together and have a lot of fun! The more the merrier.

~These can be frozen for several months
~You can read about my day making mints with the Hutterites on my blog. Making Wedding Mints with Friends

From: Glorious Grub Cookbook By. Joan Stewart