Chocolate Cherry Creams1 cup semisweet chocolate chips 1/3 cup evaporated milk 1 1/2 cups sifted confectioners` sugar 1/3 cup chopped nuts 1/3 cup chopped maraschino cherries, well drained 1 1/4 cup coconut or chopped nutsMelt chocolate and milk over low heat.

Chocolate Dipped Cherries1 (16 ounce) package semi sweet chocolate morsels 1 1/2 teaspoons butter or shorteningFresh sweet cherries 1/4 cup finely chopped almonds (optional)Melt chocolate and butter in top of double boiler over simmering water. Remove from heat.

Creamy Coconut Candy1 large bag coconut 1 can Eagle Brand sweetened condensed milk 1 (1 pint) jar Marshmallow CremeStir the Eagle Brand milk and Marshmallow Creme together over low heat until the Marshmallow Creme is melted. Remove from heat and add coconut. Pour into butt

Nutty Marshmallow Log2 cups chopped pecansAbout 1 1/4 cup sifted confectioners` sugar, divided1(16 ounce) package marshmallows3 to 4 tablespoons peanut butterCombine pecans and 1 cup confectioners` sugar; sprinkle evenly over a large sheet of wax paper and set aside./

Rainbow Haystacks1 cup vanilla, milk or white chocolate pieces 1 tablespoon finely chopped candied ginger 1/2 cup coarsely chopped cashew nuts 1 cup chow mein noodles 1/2 cup pastel colored miniature marshmallowsIn medium saucepan, melt vanilla pieces over very low

Raspberry Walnut JelliesMakes 1 3/4 pounds candy or 36 pieces.1 (10 ounce) package frozen raspberries1 (1 3/4 ounce) package powdered pectin1 1/2 teaspoons baking soda1 cup granulated sugar1 cup light corn syrup1 teaspoon fresh lemon juice1 cup walnuts, cho

Chocolate Nut Candy Cups1 cup milk chocolate chips 1 teaspoon vegetable shortening 1 cup broken pecans or walnutsIn a medium microwave safe bowl, place the chips and shortening and microwave on HIGH (100%) for 1 to 1 1/2 minutes or until smooth when stirred. Stir in the nu

Peach Jelly ChewsVegetable oil 2 (16 ounce) packages frozen unsweetened sliced peachesAbout 3 3/4 cups granulated sugar 3 envelopes (2 tablespoons total) unflavored gelatine 2 teaspoons grated lemon peel 1 tablespoon lemon juiceOil an 8 or 9 inch square metal

Almond Bark Rice Krispies1 pound white almond candy 2 cups salted peanuts 1 cup crunchy peanut butter 2 cups Rice KrispiesMelt almond bark. Mix all ingredients together and drop by spoon onto wax paper. Refrigerate until firm.

Apricot NuggetsMake these a month before Christmas, then stash in a cool place until ready to serve.16 ounces confectioners` sugar 6 tablespoons melted butter 2 tablespoons orange juice 1/2 teaspoon vanilla extract 11 ounces dried apricots 1 cup pecans, fine ch

Pretzel Candy1 1/2 cups white chocolate 3/4 cup broken pretzel sticks 3/4 cup dry roasted nutsMelt white chocolate in microwave. Stir in pretzels and peanuts. Pour out onto cookie sheet. Freeze for 10 minutes, then break apart.

York BitesSaltine crackers3/4 cup granulated sugar 3/4 cup butter 1 teaspoon vanilla extractYork Peppermint PattiesPlace saltines, salt side up, in one layer on a foil lined cookie sheet.Heat sugar and butter until syrupy. Add vanilla extract. Pour over salt

Date Nut Roll2 cups crushed vanilla wafers2 cups chopped pecans1 (8 ounce) box chopped dates1/2 cup sweetened condensed milk1 tablespoon waterCombine first 3 ingredients. Stir in milk and water. Mix thoroughly. Roll into 1 inch diameter logs. Seal in foil. Refriger

Double Chips Candy1 (6 ounce) package butterscotch chips1 (6 ounce) package chocolate chips3 tablespoons creamy peanut butter1 cup chopped nutsMelt first 3 ingredients together. Add nuts. Mix well. Drop by teaspoonful onto wax paper. Refrigerate until firm.NOTE:

Double Decker Knox� Blox3 envelopes Knox� unflavored gelatine3 small boxes fruit flavor gelatin3 cups boiling water1 cup whipping or heavy creamIn a large bowl, combine Knox� unflavored gelatine with fruit flavor gelatin. Add boiling water and stir until gelatine is co

Frosted Pretzels1 cup ready to spread vanilla frosting1 (10 ounce) bag large pretzel twistsPlace frosting in a 2 cup glass measure; microwave at HIGH 30 to 45 seconds or until frosting melts, stirring once. Dip half of each pretzel into frosting, allowing excess to drip. Place

Fudge Meltaways1 3/4 cups graham cracker crumbs (about 20 squares)1 cup flaked coconut1/4 cup cocoa2 tablespoons granulated sugar1/2 cup margarine or butter, melted2 tablespoons water2 cups confectioners` sugar1/4 cup butter or margarine, softened1 tablesp

Honey Health Candy1/2 cup carob powder1/2 cup honey1/2 cup peanut butter1/2 cup sesame seeds1/2 cup nuts1/2 cup oatmealMix together. Form into small balls and roll in coconut. Store in a covered container.

Irish Potato Candy1 small potatoConfectioners` sugarPeanut butterBoil potato until tender. Peel off skin and mash. Add confectioners` sugar until a stiff dough is formed. Roll out on a sugared board until thin. Spread with peanut butter to cover the potato dough. Roll up l

Jigglers2 large boxes gelatin, any flavor2 1/2 cups boiling waterMix well and pour into a 13 x 9 inch pan. Chill in refrigerator for at least 3 hours before cutting into any desired shapes with cookie cutters or knives. Or you can pour into plastic molds. Dip bottoms of molds

Back to Nature Knox Blox4 envelopes Knox� unflavored gelatine1/2 cup cold water1 cup boiling water1/4 cup honey2 (8 ounce) containers fruit flavored yogurtIn a large bowl, sprinkle Knox� unflavored gelatine over cold water. Let stand 1 minute. Add boiling water and

Mashed Potato Candy3/4 cup mashed potatoes2 tablespoons butter4 cups shredded coconut4 cups confectioners` sugar1 1/2 teaspoons vanilla extract1/2 teaspoon salt1 (8 ounce) bar melted German sweet chocolateMix butter with warm mashed potatoes and sugar. Mixt

Marshmallow Dips1 cup semisweet chocolate chips1/4 cup peanut butter2 cups nuts, chopped20 to 25 marshmallowsMelt chocolate chips and peanut butter over low heat, or place in a 2 cup measuring cup and microwave at 50% power for 1 to 3 minutes, until chips are shiny and

Martha Washington Candy4 cups chopped pecans1/2 cup (1 stick) melted margarine1 can sweetened condensed milk2 (16 ounce) boxes confectioners` sugar1 (14 ounce) package coconut1 teaspoon vanilla extract1/4 teaspoon saltMix together the pecans and margarine.

Marzipan8 ounces almond paste3/4 cup confectioners` sugar1/2 teaspoon almond extractFood colorsBeat all ingredients except food colors on low speed until smooth paste forms. Cover and refrigerate 1 hour.Divide dough into equal parts, depending upon how many diff

Mississippi Millionaires50 caramels2 tablespoons water2 tablespoons butter3 cups halved pecans10 ounces milk chocolate candy bars3 ounces paraffinMelt caramels, water and butter in double boiler. Add pecans. Drop by teaspoonsful onto foil covered cookie sheet.

Monkey Knox Blox4 envelopes Knox� unflavored gelatine1/2 cup granulated sugar2 cups orange juice, heated to boiling1 cup peanut butter2 bananas, choppedIn a large bowl, mix Knox� unflavored gelatine with sugar. Add hot juice and stir until gelatin is completely dis

Nuts and Bolts5 squares Candiquick� (white or dark chocolate)1 handful Rice Chex�1 handful Froot Loops�1 handful Cheerios�1 handful mixed nuts2 handsful small pretzelsMelt Candiquick� in double boiler. Mix all other ingredients, then pour melted chocolate over

Orange Melts1 1/3 cups fine vanilla wafer crumbs (about 5 ounce)1/2 cup finely chopped pecans1 cup confectioners` sugar4 tablespoons undiluted orange juice concentrate2 tablespoons Grand Marnier or Triple Sec1/4 cup or more finely chopped pecansPlace a few wafe

Original Knox Blox4 envelopes Knox� unflavored gelatine3 small boxes fruit flavor gelatin4 cups boiling waterIn a large bowl, mix unflavored gelatine with fruit flavor gelatin, adding boiling water. Stir until gelatine is completely dissolved. Pour into a 13 x 9 inch bakin

Oyster Candy3/4 cup warm mashed potatoes1 pound flaked coconut1 teaspoon almond extract1 pound confectioners` sugar1/3 bar paraffin12 ounces chocolate chipsCombine potatoes, coconut, almond extract and confectioners` sugar in a bowl. Blend thoroughly. Form into

Party Mints1 (1 pound) box confectioners` sugar5 tablespoons butter, softened2 tablespoons evaporated milk12 drops oil of peppermintFood coloring as desiredMix ingredients well and press into rubber or plastic candy molds. Pop out of molds immediately.Makes

Peanut Butter Chocolate Drops1 1/2 pounds creamy peanut butter1 1/2 pounds confectioners` sugar1/2 pound melted butter12 ounces semisweet chocolate chips1/2 bar paraffinMix peanut butter, confectioners` sugar and butter thoroughly in a large bowl. Shape into balls.

Peanut Butter Cups2 cups peanut butter, creamy or crunchy1/2 cup plus 1 tablespoon melted butter, divided2 3/4 cups confectioners` sugar12 ounces chocolate chipsStir together peanut butter, 1/2 cup melted butter and confectioners` sugar. Press mixture into bottom of a

Peanut Nuggets1/3 cup peanut butter1/4 cup butter or margarine3 cups miniature marshmallows4 cups Life� cereal3/4 cup dry roasted peanutsIn a large saucepan over low heat, melt peanut butter and butter. Add marshmallows; cook and stir until melted.Remove fro

Blind Dates1/2 cup lightly salted cocktail peanuts10 ounces pitted dates (about 30)3 tablespoons granulated sugarStuff 2 peanuts into each date. Roll dates in sugar. Pack airtight and refrigerate.

Pecan Dandies Knox Blox7 envelopes Knox� unflavored gelatine3/4 cup brown sugar3 cups apple juice, at boiling point1 cup whipping or heavy cream1 teaspoon vanilla extract1 cup finely chopped pecans*1 teaspoon ground cinnamon* Or you can substitute walnuts.

Popcorn Balls1 package large marshmallows1/2 cup (1 stick) butter5 quarts popped cornDrop of vanilla extractFood coloringMelt marshmallows and butter. Add vanilla extract and coloring. Remove from heat and let stand for 5 minutes. Pour over popped corn and stir. Bu

Pudding Knox Blox5 envelopes Knox� unflavored gelatine1 small box vanilla, butterscotch or pistachio instant pudding mix1 1/2 cups boiling water1 1/2 cups cold milkIn a large bowl, mix Knox� unflavored gelatine with instant pudding mix. Add boiling water and beat with

Puppy ChowMelt 6 ounces chocolate chips. Add 1/4 cup oil. Remove from heat. Add 1/4 cup peanut butter. Fold in 6 cups Crispix� cereal. Put into a plastic bag, pour 2 cups confectioners` sugar over, seal bag tightly, and shake until coated.