o handle and roll into balls.
Heat oven to 350
) Roll dough into small balls and drop onto parchment paper
ombined.
Next form the candy bars: Line cookie sheets with
Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.
ixture over popped popcorn and candy corns in a large bowl
ew minutes. Roll into 8 balls of equal size. Cover with
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.
Melt candy bars with shortening.
Remove from heat.
Add remaining ingredients and blend well.
Spread in greased 9\" square pan.
Bake at 350 degrees for 25 minutes.
Cut into bars while warm.
Cut candy bar in small pieces.
Cream butter and sugar.
Then add eggs, flour, baking powder and salt.
Beat well, then add candy and nuts.
Bake in coffeecake pan (well-greased) at 350\u00b0 for 1/2 hour.
br>Divide into 8 smaller balls. Roll each ball into a
hape dough into 1-inch balls. Roll in red sugar, granulated
Mix together peanut butter, carob, bananas and vanilla.
Shape into balls (one teaspoon each) and roll in cinnamon.
Press walnut half into each candy.
Store in refrigerator.
Yields 64 pieces.
a tablespoon of honey, some candy or sprinkles and finish with
RESERVE 1 tablespoons chopped candy. Mix remaining candy with cream cheese and
Melt butter and mix with sugar and Eagle Brand milk until smooth.
Remove from heat and add coconut.
Line a pan with wax paper.
Roll mixture into balls and freeze until firm.
(If you need to wait for the pans, refrigerate until ready to use again.) Melt chocolate and paraffin and dip coconut ball in the mixture. Put on wax paper until firm.
Mix the mashed potatoes with the powdered sugar; roll into balls.
Dip into a mixture made by mixing the chocolate chips and milk chocolate in a double boiler.
Add a small amount of wax to keep thin.
ith Pam and crush your candy canes. .
Measure out a
ogether.
* Shape cake into balls. Don't make them too
Preheat oven to 350 degrees.
Spray a 12 hole mini muffin pan with butter flavored cooking spray.
In a medium bowl, combine baking mix, 1/4 cup Splenda and 1/2 teaspoon cinnamon.
Add egg, skim milk and vanilla extract.
Mix well to combine.
Drop by spoonfuls into prepared muffin pan.
Bake for 14 to 16 minutes.
Place muffin pan on a wire rack and cool for 10 minutes.
Remove balls from pan.
In a ziploc plastic bag, combine sugar coating ingredients and place warm donut balls in 2 or 3 at a time and shake to coat.