Extended Family Recipes

Crust:

1. Coat 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.
   
2. Melt margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.
   

Fudge:

1. Combine margarine, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
   
2. Add marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Refrigerate until set. Cut into squares.
   

Buckeye Candy

1. Line baking sheets with wax paper.
   
2. Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.
   
3. Melt morsels and shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
   
4. Dip peanut butter centers into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.
   

Cake Balls

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
   
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
   
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
   

1. Crumble the cake right after it came out of the oven, so it was still quite hot, but that makes it really stick together.
   
2. Also make sure you crumble it into tiny crumbs. Big chunks the ball won't form as well.
   
3. Freeze the balls solid before dipping.
   

Peanut Butter Pie

1. Mix peanut butter, cream cheese, cool whip, and powdered sugar together and pour into 2 graham cracker crusts and freeze.
   
2. Store in freezer.
   

No-Bake Chocolate Peanut Butter Fudgies

1. Bring the sugar, chocolate, milk, butter and salt to a boil in a heavy large saucepan, stirring constantly; simmer for 2 minutes, then remove from the heat.
   
2. Stir in the peanut butter, oats and vanilla (mix fast but completely!).
   
3. Drop from a teaspoon or tablespoon onto a baking sheet.
   
4. Let sit for 30 minutes at room temperature before serving.
   

Easy Chocolate Fudge

1. In a large microwave-safe bowl place both semi-sweet chocolate chips, milk chocolate chips, condensed milk and butter; microwave on MEDIUM for 3-5 minutes, removing and stirring once or twice during the cooking time (do not overcook or the mixture will turn grainy).
   
2. At this point mix in the c (if using) until completely combined.
   
3. Stir in vanilla and nuts until combined.
   
4. Transfer into greased 8 x 8-inch baking dish. Chill in fridge.
   

Graham Cracker Cake W/Buttercream Frosting

1. Combine cake mix, graham cracker crumbs, sugar, water and egg whites in a large mixing bowl.
   
2. Blend on medium speed for 3-5 minutes with electric mixer.
   
3. Stir in nuts by hand.
   
4. Spray 2 9 inch round cake pans with Bakers Joy & pour in the cake batter.
   
5. Bake at 350 degrees for 35-45 minutes.
   
6. Frost only when completely cool.
   

Chocolate Turtle Bars

1. Pat crescent rolls into ungreased 9 x 13 pan.
   
2. Boil brown sugarand butter for 1 minute in sauce pan then pour over raw dough.
   
3. Spinkle with nuts. Bake for 15 mins at 375 degrees.
   
4. Then sprinkle with chocolate chips and spread when melted. Cool and cut.
   

Chocolate Caramel Crispy Cakes

1. Break the candy bars into bits and drop them into a saucepan.
   
2. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula.
   
3. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
   
4. Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.
   

1. Place the ham in a large baking pan and score the top of it with a knife, so that it has criss-cross marks on it. lay slices of pineapple all across the top, secure them in place with whole cloves.
   
   in a small sauce pan, melt butter and add brown sugar, mustard, vinegar, juice from pineapple and ground cloves. Simmer on low heat blending well. Pour some of the mixture over the ham, place ham in pre-heated oven 375 degrees F.
   
2. continue simmering remaining glaze on top of stove, and spoon more of it over ham every 20 - 30 minutes until ham is done. [ham cooking time varies due to size]
   
3. Serve with baked sweet potatoes, asparagus and salad.
   

1. place all ingredients in a large pot and heat well.
   
2. Serve with tortilla chips or fritos corn chips.
   

1. Combine the first three ingredients in a saucepan. Simmer for 5 minutes and let steep for up to 5 minutes longer. Strain thoroughly through a sieve.
   
2. Return the milk mixture to the sauce pan and add 1/4 cup of sugar or honey, 1 cup of heavy cream, 1 tsp of vanilla and 5 egg yolks.
   
3. Simmer while stirring for 5 minutes. Mix will start to thicken like custard, remove from heat and cool.
   
4. Pour into the ice cream maker. Add ice and rock salt to outer area and crank until frozen. lasts up to a month in the freezer.