Ingredients for peanut butter balls:
2 C. peanut butter
4 C. confectioners' sugar
1 stick butter, melted
1 C. graham cracker crumbs
1 T. vanilla

Directions for peanut butter balls:
Mix all ingredients together and form into 1-inch balls.  

Ingredients for dipping chocolate:
3-4 C. chocolate chips
1/3 square paraffin wax

Directions for dipping chocolate:
Place in top of double boiler and simmer until melted:
Dip each ball into chocolate and place on waxed paper to set.  


1 pound frozen filo dough
1 1/2 C. sugar
1 1/2 C. honey
1 1/2 C. water
1 1/2 lemons
1 cinnamon stick
1 t. vanilla
3/4 C. sugar
1 pound pecans (because I like them!), finely chopped
1 T. cinnamon
1 pound unsalted butter

Put frozen dough into refrigerator overnight.  
Mix 1 1/2 cups sugar, honey, water, juice and skin 
of the lemons, cinnamon stick and vanilla in a saucepan.  
Boil 10 minutes.  
Strain, cool and chill at least 4 hours or overnight.  
Take filo dough out of refrigerator 2 hours before ready to use.  
Mix 3/4 cup sugar, walnuts and cinnamon.  
Set aside. 
Preheat oven to 325

Melt butter slowly. 
Keep butter warm while working on pastry.  
Open filo and spread flat.  Work fast so filo will not dry out.  
Place 18 x 12 x 1-inch pan on filo (or 15 x 10).  
Cut all the sheets to fit the pan.  
Cover filo with towel.  
Butter pan using pastry brush to spread melted butter.  
Lay 1 sheet of filo in pan.  
Brush thoroughly with butter.  
Repeat until there are 8 buttered sheets.  
Lay on another sheet.  
Spread on 1/4 of the nut mixture.  
Top with another sheet and brush with butter.  
Repeat 3 times until the nut mixture has been used.  
Lay on another sheet of filo and brush with butter.  
Repeat until all the filo has been used.  
Be sure top layer is very well buttered.  
Refrigerate 1/2 hour.  
Using a sharp knife, cut pastry into diamonds.  
Make the first cut parallel to long side of pan, 1 1/4 to 1 1/2 inches from edge.  
Continue long cuts, dividing width evenly.  
Then cut at an angle.  
Be sure to cut all the way through.  
Bake for 45 to 55 minutes until golden brown in color and pastry is flaky.  
Spoon chilled syrup over Baklava.  
Cool in pan.  
Best served after it has set for several hours.  
Baklava will keep at room temperature for 2 to 3 days, refrigerated for 2 to 3 weeks, or it may be frozen.  
Cinnamon-Sugar Pecans  (can use any nuts you like)

Preheat oven to 250

Ingredients for first step:
1 egg white
1 T. water
1 pound pecans

Directions for first step:
Put pecans in a very large bowl and set aside.
In a medium bowl, beat egg white and water until stiff peaks form.
Pour egg white mixture over pecans in large bowl and mix very well.
Make sure all pecans are evenly coated with egg white.
Set aside.

Ingredients for second step:
1 C. sugar
1 T.  cinnamon
1 t. salt

Directions for second step:
Mix sugar, cinnamon, and salt together in small bowl.
Pour over pecans and mix very well.
Spray a large sheet pan (I use a 12 x 17) with non-stick cooking spray.
Pour pecans onto sheet pan.
Spread out evenly in a single layer. 
Bake for 1 hour, stirring every 15 minutes.
After baking, pour pecans onto parchment-lined paper and separate immediately.
Caramel Corn Puffs (Oh. Em. Gee.)

Preheat oven to 250

1 (8 oz) bag CORN puffs (NOT cheese puffs)
1 C. brown sugar
1/2 C. corn syrup
1/2 C. butter
1 t. baking soda

Lay a large piece of parchment paper on counter and tape it down.
Put corn puffs in a large roasting pan and set pan aside.
Heat sugar, corn syrup and butter.  
Bring to a boil and cook for 2 minutes.  
Remove from heat and add 1 t. baking soda (THIS WILL BUBBLE UP).
Whisk together.
Pour over puffs in a large roasting pan.
Stir completely.  
Bake 45-60 minutes, stirring every 15 minutes for even browning.  
Pour out onto parchment and separate while hot.
White Chocolate Snack Mix

1 (16 oz) bag sourdough pretzel nibblers
1 (16 oz) can salted cashew halves and pieces
1 1/2 pounds vanilla candy coating, melted
1 (11 oz.) bag caramel bits
1 (14 oz.) bag candy-coated chocolate pieces

Line 2 baking sheets with waxed paper.  
In a large bowl, combine pretzels, and cashews.
Pour candy coating over pretzel mixture, tossing gently to coat all pieces.
After mixture has cooled slightly, add candy-coated chocolate pieces and caramel bits. 
Mix gently.
Pour mixture onto prepared baking sheets.
Let cool completely.  
Gently break up into smaller pieces.
Store in an airtight container for up to 2 weeks (if it lasts that long!).
Avocado Chocolate Pudding 

1 avocado
1/4 C. cocoa powder
1/3 C. agave nectar
1/2 t. salt
2 t. vanilla extract
1/2 C. water

Add all of the ingredients to a food processor and blend until smooth.

Cookie Dough Brownie Bombs (no-bake!)

Ingredients for chocolate chip cookie dough:
3/4 C. butter, softened
3/4 C. brown sugar
1/4 C. white sugar
2 T. milk
1 t. vanilla extract
2 C. all-purpose flour
2 C. mini chocolate chips (divided)

1 package (9 x 13-inch size) fudge brownie mix, baked and cooled.
chocolate chips (for melting and coating)

Directions for chocolate chip cookie dough:
Cream butter, sugars, milk and vanilla together.  
Gently mix in flour.  
Stir in 1 cup chocolate chips.  
Form dough into 1/2-inch to 3/4- inch balls.  
Place on cookie sheet and freeze until firm.

Directions for assembling bombs:
Cut brownies into 1-inch  squares.  
Flatten slightly with fingers.  
Wrap brownie around cookie ball completely sealing in cookie dough.  
Freeze until firm.
Melt 1 C. chocolate chips.  
Dip brownie bombs into melted chocolate.  
Sprinkle with sprinkles if desired.
Peanut Butter Pretzel Bites

1 C. creamy peanut butter
2 T. butter, softened
1 C. confectioners' sugar
120 mini pretzels (round or square)
chocolate chips for melting

Mix peanut butter, butter and confectioners' sugar together until well blended.
Roll into small balls.
Place one ball on one pretzel and then place another pretzel on top.
Gently press together.
Dip half of the pretzel in the melted chocolate.
Sprinkle with sprinkles!
Sweet Potato Apple Crisp

Preheat oven to 375

Ingredients for filling:
3 C. mashed, cooked sweet potatoes (can definitely use canned)
3/4 C. packed brown sugar
1 C. granulated sugar
3 large eggs, lightly beaten
1/2 C. (1 stick) butter, melted
1 T. vanilla extract
1 C. flour
1 T. baking powder
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. salt 
1 C. evaporated milk
1 (20 ounce) can apple pie filling

Ingredients for topping:
1/4 C. (1/2 stick) butter
1/4 C. packed brown sugar
1/4 C. flour
1/2 C. quick-cooking oatmeal
1/2 C. chopped pecans

Directions for filling:
In a large bowl, mix sweet potatoes, brown sugar, and granulated sugar.  
Add eggs, butter, and vanilla.
Whisk until smooth.
In a medium bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.  
Alternately add flour mixture and milk to sweet-potato mixture.  
Whisk until blended.  
Pour into a greased 9 x 13-inch baking dish.  
Spread apple filling over sweet potato mixture.

Directions for topping:
Combine butter, sugar, flour, oats, and pecans.  
Sprinkle over apples.
Bake 50 minutes.  
Haystacks (healthier!)

2 C. butterscotch chips 
1/2 C. peanut butter
1 pouch (3 3/4 C) Fiber One original bran cereal (from 16.2 oz box)

Line 2 cookie sheets with parchment.
In a large microwavable bowl, microwave butterscotch chips and
peanut butter (uncovered) on High for 1 minute, stirring after 30 seconds. Microwave 30 seconds to 1 minute longer, stirring every 15 seconds until melted and smooth.
Stir in cereal until well coated. 
Feel free to add more butterscotch chips at this point.
You can never have too many!
Drop mixture by rounded teaspoonfuls onto parchment. 
Refrigerate until chocolate if firm.
Cannoli Dip (or cones)

1 (15 ounce) container ricotta cheese
1 (8 ounce) package cream cheese, softened
1 1/2 C. confectioners' sugar
1 t. vanilla 
1 C. mini chocolate chips

1 package waffle ice cream cones (I like Joy brand)

Mix ricotta cheese and cream cheese together until smooth.
Add sugar and vanilla and mix until combined.
Add in chocolate chips and mix until combined.
Cover and refrigerate until cold.
Spoon into waffle cones or break up waffle cones and use pieces as scoops for dip.

Crispy Treats

4 T. butter (1/2 stick)
2 (10 ounce) bags marshmallows
8 C. crispy cereal (Rice Krispies, Cocoa Krispies, Lucky Charms)
Extra marshmallows for adding after adding crispy cereal.

Spray a large pot with non-stick cooking spray.
Spray a 9 x 13-inch pan with non-stick cooking spray.
Spray a wooden spoon and spatula with non-stick cooking spray.
Do you see a theme here? Spray, spray, spray.
Put butter and marshmallows into the pot.
Turn heat on the lowest setting.
Stir constantly until melted and blended.
Keep the heat on very low while you add the crispy cereal and stir together.
If adding extra marshmallows, add in now and stir well.
Pour immediately into 9 x 13 pan and press down gently.
Allow to cool before cutting.
Lemon Curd

4 lemons, at room temperature
1 1/2 C. sugar
1 stick unsalted butter, at room temperature
4 large (or extra large) eggs, at room temperature
1/8 t. salt

Remove the zest of the lemons with a lemon peeler or zester.
Squeeze the lemons to get 1/2 C. juice.  
Set aside.
Put the zest into a food processor and add the sugar.
Process for a few minutes until the zest is very fine.
Put butter into the bowl of an electric mixer.
Add sugar and zest mixture and blend well.
Add eggs, 1 at a time. 
Add lemon juice, and salt.
Mix well.
Pour the mixture into a 2-quart saucepan.
Cook over low heat, stirring constantly until thickened, about 10 minutes.
Remove from heat. 
Oreo Truffles

36 Oreo Cookies, very finely crushed
1 (8 ounce) package cream cheese, softened
16 ounces dipping chocolate, melted
(I like Ghirardelli discs but you can also use chocolate chips)

Cover a baking sheet with parchment or foil.
Mix Oreo crumbs and cream cheese together.
Make sure they are very well blended.
Form mixture into balls and dip into melted chocolate.
Place balls onto cookie sheet and decorate as desired.  
Refrigerate until firm (approximately 1 hour).

Energy Bars 

1 C. nuts
1 C. raisins 
1 C. dates (pitted)

Place all ingredients in the bowl of a food processor.
Pulse and spin until dough comes together in a ball.
(Scrape sides as necessary)
Place on plastic wrap and press down.
Cover completely with plastic wrap.
Refrigerate until firm enough to cut.
Cinnamon Cream Cheese Roll-Ups

Preheat oven to 350

12 slices white bread
4 ounces cream cheese, softened
1/4 C. confectioners' sugar
1/2 C. granulated sugar
1  1/2 t. ground cinnamon

Mix cream cheese with confectioners' sugar.
Set aside
In a shallow bowl, mix granulated sugar with cinnamon.
Set aside.
Cut the crust off of all the bread.
Flatten each piece of bread with a rolling pin.
Spread a layer of cream cheese on each piece of bread.
Roll up each piece.
If there is excess cream cheese that squished out, gently remove it.
Melt butter in a bowl.
Roll each log in the melted butter.
Roll each log in the cinnamon-sugar mixture.
Place all rolls on a parchment-lined cookie sheet.
Bake 20 minutes.

Lemonade Jello

2 large packages lemon jello
2 C. hot water

1 can frozen lemonade (stir after adding)
2 C. cold water

Refrigerate until syrupy.  
Beat in 16 oz whipped topping.  
Pour into greased mold and refrigerate until firm.

**To make pink jello use pink lemonade and any
 flavor red jello.
Pink Salad

24 ounces cottage cheese
mini marshmallows 
1 (16 oz) bag frozen strawberries
3 oz. red jello
12 oz whipped topping

Mix all ingredients together.
Refrigerate until ready to serve.
Strawberry Pretzel Jello

Preheat oven to 350

1 1/2 C. crushed pretzels
3 T. white sugar
3/4 C. butter, melted
1 C. white sugar
2 (8 oz) packages cream cheese, softened
1 (8 oz) container frozen whipped topping, thawed
1 large box strawberry flavored jello
2 C. boiling water
1 (16 oz) package frozen strawberries (thawed and chopped)

Mix together the pretzels, 3 T. sugar and melted butter.  
Press into the bottom of a 9 x 13-inch pan.  
Bake for 10 minutes. 
Set aside to cool completely.
In a medium bowl, beat 1 C. sugar and cream cheese until smooth.  
Fold in whipped topping.  
Spread evenly over the cooled crust.  
Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. 
Mix in strawberries and stir.
Gently pour over cream cheese mixture in pan.  
Refrigerate until completely chilled, at least 1 hour.