Combine sugar, margarine and peanut butter until mixed well. Roll into small balls and chill.
Melt chocolate candy coating and dip buckeyes, leaving a small spot on top uncovered so the candy resembles the nut for which it is named.
ll balls are dipped. When buckeyes come to room temperature, close
Mix peanut butter, margarine and confectioners sugar and form into balls.
You can start mixing with mixer and then use hand as it thickens.
Form ball the size of buckeyes.
Freeze on cookie sheet until firm.
Melt chocolate in double boiler.
Add 3 tablespoons paraffin.
Use a toothpick to hold the ball and lower 2/3 of it into the chocolate (to look like buckeye).
Cool on a cookie sheet.
May be frozen.
Mix the peanut butter, margarine, powdered sugar and vanilla together.
Roll into balls and refrigerate.
Melt in a double boiler the chocolate chips and candy wax.
Put toothpicks in balls; dip 3/4 of the way.
Mix
thoroughly,
then roll into small balls.
Melt one 12 ounce
bag\tchocolate chips and 1/4 bar paraffin to smooth consistency.
Dip balls in chocolate with a toothpick, keeping chocolate warm.
Then refrigerate finished candy.
In large bowl, add butter, peanut butter, powdered sugar and vanilla.
Mix until creamy.
Roll into balls about the size of walnuts (makes quite a few).
Place on wax paper; refrigerate. While refrigerating, melt candy in double boiler.
Add Gulfwax. When all melted, add balls with toothpick.
Poke balls; dip in chocolate, leaving an oval eye on top.
Put back on wax paper and refrigerate.
Keeps up to 2 weeks.
Blend all ingredients together except chocolate wafers in large bowl.
(Mix does get hard to blend.)
After Mixing form into balls. refrigerate until firm.
Take chocolate wafers and melt in double boiler.
Be careful not to scorch chocolate.
Take the chilled candy with toothpicks and dip into chocolate.
Place on wax paper to settle.
You have to work quickly or reheat the chocolate. Remove toothpicks and refrigerate until ready to serve.
Mix sugar, peanut butter and margarine in a large bowl; chill 30 minutes.
Form into small balls.
Melt wax and chocolate chips together in top of double boiler.
When mixture is very hot, dip bottom half only of candy into chocolate.
Place on waxed paper to cool.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
ombined.
Next form the candy bars: Line cookie sheets with
Crush 5 of the candy bars.
Combine Cool Whip,
ard crack.
Use candy thermometer.
While candy is cooking, prepare
Chill the candy by keeping it in the
smooth layer. Refrigerate the candy to set the chocolate and
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
it is a forgiving recipe.
Put candy canes into a food
Combine both Chex cereals, pretzels and peanuts in large bowl. Melt the coating in microwave at 50% power, stirring every 2 minutes.
Pour melted coating over dry mix and stir until all is coated well.
Line two cookie sheets with wax paper and spread mix all over.
Chill at least 15 minutes.
Remove from pans by breaking apart like peanut brittle.
Store in Ziploc bags.
Refrigerate in humid weather.
Makes a very large amount of candy.
May want to halve the recipe.
CANDY:.
In a large saucepan
Line cookie sheets with waxed paper.
Place candy coating in medium microwave-safe bowl or 4-cup microwave-safe measuring cup. Microwave on Medium for 3 to 4 minutes, stirring once halfway through melting.
Stir in chow mein noodles and peanuts.
Drop by teaspoons onto waxed paper-lined cookie sheets.
Let stand until set.
Store in refrigerator.
Makes 3 dozen cookies.