2 cups of the FeatherLight GF Mix 1/4 cup dry milk
1/4 cup shortening 1/2 teaspoon salt
1 teaspoon Xanthan 1 Tbs Baking Powder
mix until crumbly. (this is a bisquick substitute recipe.) Add 1 pound of sausage and 4 ounces of grated cheddar cheese. Make 1 inch balls and bake at 350 for 15 minutes. I baked it on parchment paper, but would use my baking stone without extra grease on a pan.
Cheese Ball
2 - 8 oz. pkgs. of cream cheese 7 oz. of drained pineapple
1/4 cup of minced bell pepper 1 Tablespoon of chopped onion
1 Tablespoon of seasoning salt
2 cups of finely chopped nuts (1 cup reserved)
Combine all of the above except the reserved cup of chopped nuts. Refrigerate for 1 hour or over night. Shape into a ball and roll in the reserved cup of chopped nuts. Top with a cherry. Wrap in plastic wrap and refrigerate until you serve with your favorite crackers.
Mix butter, cheese, pepper, and flour with hands. Add corn flakes. Shape in small balls press with a fork on ungreased cookie sheets. Bake at 325 F for 10-15 minutes.
Spread half of buttered bread with cream cheese softened with cream. Spread the other slice with marmalade.
Party Sandwich Fillings
1. Softened cream cheese and chopped nuts. makes a good sandwich.
2. Brown Bread - cream cheese mixed with chopped nuts and raisins.
3. Ground boiled ham and chopped pickles.
4. Well drained pineapple, crushed with cream cheese.
5. Raisins worked into creamed cheese softened with cream.
Cream Cheese Sandwiches
1 - 8 oz. pkg. of cream cheese 1/2 cup of finely chopped nuts
3 Tbs of Miracle Whip (salad dressing)
Mix well. (refrigerate bread so that the mix will spread evenly.)
Potted Meat Sandwiches
1 large can of potted meat (Underwood deviled ham)
3 - 4 Tablespoons of Miracle Whip salad dressing
3 Tablespoon of cubed pickles chopped fine
4 boiled eggs
Mix all ingredients until the mixture is well blended. Cut the crusts from the sandwich bread. This sandwich is to be made into double layers. For the first layer spread with the potted meat mixture. For the upper layer of the sandwich, use pimento cheese. This will make a pretty contrasting color for the finger sandwiches when cut into small quarter wedges.
3 1/2 Tablespoons of Raspberry Jello 1 cup chocolate chips
1/2 - 3/4 cup of sugar 1 teaspoon of vinegar
Beat egg whites and salt until foamy. Add Jello and sugar. Beat until stiff and sugar dissolves. Mix in vinegar. Fold in chocolate chips. Drop on an ungreased cookie sheet on brown paper. Bake 25 minutes at 250 degrees. Turn off the oven and leave in the oven for 20 minutes longer. Makes 6 dozen.
Strawberries For Parties
1 can condensed milk 3 oz packages Strawberry Jell-O
Mix all ingredients in large bowl. Put lid on and let stand in refrigerator over night or all day. Shape like strawberries, and roll in reserved Jell-O. Place a half toothpick that has been dyed green with food coloring into strawberry. With decorator tube, That has been filled with green cake icing with leaf tip in tube, Make 2 leaves on each side of the toothpick. (To color toothpick, place in small amount of water with teaspoon vinegar and a few drops green food coloring. Let stand until colored dry on paper towel. Strawberries may be frozen until needed)
Pecan Kisses****
1 egg white 3/4 cup light brown sugar
1/2 teaspoon vanilla 2 cups of pecan Halves
Beat the egg white until it stands in soft peaks. Gradually add the brown sugar and vanilla. Fold in the pecan halves. Place pecan halves on a greased cookie sheet about 1 inch apart. Bake at 250 degrees for 30 minutes. Turn off the oven and let them stay in the oven for an additional 30 minutes. Store in an airtight container. This recipe freezes well.
Put sugar, water, corn syrup, salt, allspice and cinnamon into a large sauce pan. Cook over medium heat stirring constantly until mixture boils. Insert candy thermometer and cook to 236 degrees, the soft ball stage. (When syrup is dropped into cold water it forms a soft ball.) Remove from heat and add pecans and Vanilla, Stirring until mixture begins to thicken and lighten in color. Pour into jelly roll pan. Using two forks, quickly separate halves.
Date Krispies ***
1 stick butter 1 - 6 oz. package chopped dates
1 cup white sugar 1 egg
1 cup chopped pecans 2 cups rice krispies
Cook all ingredients except rice krispies and nuts for about 10 minutes - stirring constantly. Remove from heat add krispies and nuts and 1 teaspoon vanilla. Shape into small balls and roll into flaked coconut. ( you can tint coconut if desired) Makes about 5 dozen.
Popcorn Balls **
2 cups white sugar 1/2 teaspoon salt
1 1/2 cups water 1/2 cup light corn syrup
1 teaspoon vinegar 1 teaspoon vanilla
5 quarts popped corn
Butter sides of sauce pan. Combine sugar, water, salt, syrup and vinegar. Cook to hard boil stage (250 F). Stir in vanilla. Slowly pour over popped corn. Stir well! Butter hands and shape corn into balls.
1 1/2 teaspoons vanilla 2 teaspoons green coloring
4 1/2 cups corn flakes Red Hots candies
Melt butter and marshmallows over low heat and add vanilla and coloring. Stir in corn flakes. Butter hands and shape in form of wreath and place red hot cinnamon candies to make pretty.
Peanut Orange Balls
1 - 12 oz. pkg. of candied orange slices, diced 1 cup of chopped peanuts
1 - 14 oz. can of condensed milk 14 oz. of coconut
2/3 cup of confectioner sugar
Combine nuts, orange slices, and coconut in a large mixing bowl. Add milk and mix well. Shape into 1 inch balls and roll into confectioner sugar. Makes about 9 dozen.
Very Easy Orange Balls(Sandra Johnson)
2 1/2 cups Vanilla wafer crumbs 1 stick butter
1/4 cup undiluted orange juice 1 cup confectioner sugar
Combine all ingredients, form mixture into small bowls and roll in more confectioner sugar. Makes 60 balls. (Or use Graham crumbs) Those without freezers, Can be kept in Refrigerator indefinitely.
Bourbon Balls ****
1 box powdered sugar 1 cup nuts
6 oz. chocolate chips 1" square sealing wax
1 stick butter 4-6 T bourbon
Soak pecans overnight in bourbon. Work together the sugar and butter. Add nuts. Roll into balls and dip in chocolate chips and wax. (use a double boiler) cool on wax paper.
2 boxes confectioner sugar 12 oz. package chocolate chips
2 cups coconut 1 1/4 stick paraffin wax
2 cups chopped pecans 1 can condensed milk
Combine all ingredients, mixture will be sort of crumbly and dry. Roll into small balls and place on wax paper. Put tooth picks in each one. Chill. Melt chocolate chips and paraffin wax. Stir until smooth. Dip each small ball into chocolate mixture and place on wax paper until cool. (Put drop of chocolate left by pick after cooled.)
Peanut Butter Ball (Sandra Johnson)
1 Box plus 1 cup of confectioner sugar 2 sticks of butter
1 cup of plain or crunchy peanut butter 1 teaspoon of vanilla
12 oz package of chocolate chips 1/4 stick of paraffin wax
Mix sugar, butter, peanut butter, and vanilla until creamy. Roll into small balls. Chill balls. In a double boiler combine wax and chocolate chips. Melt and stir until smooth. Put balls onto a toothpick. Dip balls into chocolate and place on wax paper. Let dry. Go back and fill in the hole left by the toothpick with chocolate.
Peanut Butter Balls(Brenda Holtzclaw)
3 Tablespoons of butter 1 cup of chunky peanut butter
1 cup of confectioner sugar 6 oz. pkg. of chocolate chips
1 oz. of paraffin wax
Mix the butter, peanut butter, and sugar together in a mixing bowl. Shape into small balls. Dip in melted chocolate chips and wax. Keep chocolate hot while dipping. Cool on wax paper.
Buck Eyes(Thelma Mosely)
1 stick of butter 2 cups of peanut butter
1 box of confectioner sugar 3 cups of rice krispies
1 large pkg. of semi sweet chocolate chips 1/2 block of paraffin wax
Mix butter, sugar, peanut butter and rice krispies in a large mixing bowl. Shape into small balls. Dip into the chocolate pieces that are melted with the paraffin wax. Place on wax paper to harden. Keep the chocolate hot while you are dipping.
Mix butter, sugar, peanut butter, and rice krispies. Make into small balls. Dip in chocolate mixture. (use a double boiler) (rice krispies may be omitted also -reduce butter to 3 T) Let set on wax paper.
Walnut Chocolate Candy(Sandra Johnson)
1 cup of confectioner sugar 1 1/2 cup of chocolate chips
1 cup of peanut butter small piece of paraffin wax
1 cup of cut up figs (dried) 1 cup of walnuts, chopped
Mix and form into bite size pieces. Then coat with chocolate chips melted with the small amount of wax.
Marshmallow Candy
1 cup of sugar 1 Tablespoon of white syrup
1/2 cup of water 6 large marshmallows
1 cup of chopped nuts dash of salt
Cook syrup, water, sugar, and salt. Cook until the syrup spins a thread. Put in the marshmallows and let them melt. Stir in the nuts. Pour onto wax paper and break into small pieces.
Mound Candies(Sandra Johnson)
1 box of confectioner sugar 2 - 12 oz. pkgs. of coconut
1 can of condensed milk 1/2 cup of Crisco
1 teaspoon of vanilla
Mix all of the ingredients. Press in a 9 x 13 inch buttered pan. Pat really well and freeze. Cut the frozen mixture into strips. Dip the frozen coconut into 4 oz. of melted paraffin wax and 1 melted 12 oz. pkg. of semi-sweet chocolate chips. (if desired, you may place almonds or pecan halves on top of the coconut before dipping) Place on wax paper to dry.
Boil for 1 full minute brown sugar, karo syrup. Remove from heat. Add 1 cup peanut butter. Stir until butter is melted. Add cornflakes and Spanish peanuts. Spread this mixture in a greased jelly roll pan. Melt chocolate chips, butter, and 6 T peanut butter. Spread this on top of mixture in pan. Cut into squares when firm.
Truffles
In a saucepan heat 1/2 cup heavy cream until hot. Chop 8 oz. semi-sweet chocolate and 4 oz. German sweet baking chocolate; add to cream. Whisk until chocolate begins to melt. Whisk in 3 T unsalted butter until melted; whisk in 1 T rum flavoring. Pour into bowl. Cover and chill 2 hours or overnight. Let mixture stand at room temperature for 25 minutes. Scoop out mixture onto baking sheet with large melon-ball scoop. Dust hands with cocoa powder; roll portions into balls. (Note: Even if rolled quickly, truffle mixture will melt and make hands sticky.) Roll in desired coatings; refrigerate until serving. (Coconut flakes pecans, and powdered sugar for toppings) Makes about 4 dozen.
Trick or Treat Peanut Butter Logs
1 cup creamy peanut butter 1 cup powdered sugar
1T melted butter 3 cups rice krispies
coconut
Heat peanut butter until soft. Add sugar and butter. Work rice krispies into mixture. Shape into small logs 3" long. 1/2" to 3/4" in diameter. Roll logs in coconut. Chill before serving. (If hands get sticky - butter well and dip in powdered sugar or cold water.)
1/2 cup of white Karo syrup 1/2 teaspoon of vanilla
1 cup of dry roasted peanuts 1 teaspoon of soda
Combine sugar and Karo syrup in a large glass bowl. Place in microwave on high for 4 minutes. Add 1 cup of peanuts. Cook 3 minutes on high. Add the butter and vanilla. Cook 1 minute on high. Add 1 teaspoon of soda. Stir well and quickly pour onto a buttered cookie sheet that has sides. Let cool and then break into pieces.
Peanut Brittle****(LH)
2 cups of sugar 1 cup of light Karo syrup
1/2 cup of water 1 cup of butter
2 cups of broken peanuts 1 teaspoon of baking soda
In a heavy 3 quart saucepan place the sugar, Karo syrup, and water. Heat and stir until the sugar is melted. While the syrup is boiling, blend in the butter. Stir often until the mixture reaches 230 degrees. Add the peanuts. Stirring constantly until the temperature reaches 305 degrees. (hard crack stage) Remove the pan from the stove. Quickly stir in the soda mixing well. The hot liquid will almost run over the edges of the pot. You have to stir fast to avoid a horrible accident. The mixture will be a foamy light brown. Pour immediately onto 2 buttered cookie sheets that have a raised side edges. Stretch the mixture using a dinner fork. It should be in a thin sheet. By this time the candy should be a nice golden color. Take loose from the pan as soon as possible. Break into pieces. Makes about 2 1/2 pounds of candy.
Church Windows(Sandra Johnson)
1 stick of butter 1 - 12 oz. pkg. of chocolate chips
1 cup of chopped pecans 1 - 16 oz pkg. of coconut
1 bag of miniature colored marshmallows
Melt the butter and chocolate chips. Cool the mixture. Add the nuts and marshmallows. Mix and form into 4 logs. Roll in coconut on waxed paper or foil. Place in the refrigerator until firm. Slice thinly.
4 Tablespoons full of soft butter 1/2 teaspoon salt
1/3 cup light corn syrup 4 3/4 cups confectioner sugar
(Food coloring and flavor-peppermint etc. as desired)
Blend butter, syrup, salt, and flavoring. Use hands to blend, gradually add sifted sugar. Form into balls, dip in extra sugar and press into candy molds. Fill entire tray. Turn out on wax paper. Tap back of tray with spatula to release mints. Dry on cake rack overnight. Store into air tight container. (candies may also be frozen if desired.)
Sugar Coated Peanuts(Marlyn Horres)
2 cups raw peanuts 1/2 cup water
1 cup sugar
Put all three ingredients in large frying pan, stirring until all water boils away. Scatter on cookie sheet with sides. Bake 20 min. at 250 degrees.
Mini Cheesecakes****
6 graham crackers crumbled 2 - 8 oz. pkgs. of cream cheese
3/4 cup of sugar 3 egg yolks
3 egg whites
Butter the miniature muffin tins. Put 1/2 teaspoon of graham cracker crumbs into each tin. Cover with plastic wrap and shake to coat sides of tins well. Mix cream cheese, sugar, and egg yolks well. Beat egg whites very stiff and fold into the cream cheese mixture. Fill the tins almost to the top. Bake 15 minutes and 350 degrees. Remove from oven and cool. When the centers have fallen a little, mix the sour cream topping. Drop on the circle that has formed on the center of cupcake. Return to the oven and bake at 400 degrees for 5 minutes. You can add 1/2 of a cherry for looks.
