Melt some white chocolate - if it is too thick add a little bit of butter.

Make sandwiches out of peanut buter and Ritz. Do not let peanut butter come out of sides. Dip into white chocolate.  Make sure entire sandwich is covered in chocolate. Put on waxed paper and cool! Enjoy!

The only thing I would change in this recipe is maybe use real whipping cream instead of the Cool Whip. I am not a big fan of Cool Whip.

1 graham cracker pie crust

1 pkg (4 oz lime-flavor gelantin)

 1/2 c boiling water

2 containers (6 oz) key lime pie flavor yogurt

1 container whipped topping(8 oz) thawed–

In large bowl-dissolve gelatin in boiling water. Stir in yogurt with wire whisk, fold in whipped topping with wooden spoon-spread in crust –refrigerate over nite–garnish as desired!

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 3/4 cup (1 1/2 sticks) butter or margarine, softened
• 1 large egg
• 1/4 cup unsulphured molasses
• 2 cups (12-oz. pkg.) white chocolate chips
• 1 cup finely chopped walnuts

Directions

COMBINE flour, baking soda, ginger, cinnamon, cloves and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg and molasses. Gradually beat in flour mixture. Stir in morsels. Refrigerate for 20 minutes or until slightly firm.

PREHEAT oven to 375° F.

ROLL dough into 1-inch balls; roll in nuts. Place on ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
 

Ingredients:
1 tbs butter

1/2 C chopped spinach drained well (or brocolli

1/2 Cup of meat pepperoni, salami, (if you want not needed)

6 large eggs

4 tbs of milk

4 oz chedder cheese coarsely grated

1/4 tsp. salt

1/8 tsp ground black pepper

Preheat oven to 425. Grease two 24 mini-muffin pan cups. In a small saucepan melt butter over moderate heat. Add veggies and meat; saute’ until soft, about five minutes. Remove the pan from the heat and let the mixture cool slightly. In medium size bowl, combine eggs, cheese, salt and pepper. Stir in veggies and meat. Spoon about a tablespoon of the mixture into each muffin cup. Bake until centers are set, 8-10 minutes. Let the quiche cool for 1 minute. using a knife, loosen the quiches around the edges and remove from the cups. Arrange them on platter and serve.

FOR CRUST:
COAT 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.

MELT margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.

FOR FUDGE:
COMBINE margarine, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

ADD marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Refrigerate until set. Cut into squares.

1 C butter

1 C sugar

1 C pumpkin

1 egg

2 C Flour

1 tsp soda

1 tsp salt

1 tsp cinnamon

Cream butter, sugar and pumpkin. Add eggs and mix well. Add dry ingredients, mix again. Drop tsp of batter onto lightly greased cookie sheet. Bake at 375 degrees for 10 min. Makes 4-5 dozen.

While cookies are baking make Frosting

3 Tbls butter

4 tsp milk

1/2 cup brown sugar

1 C powdered sugar

1 tsp vanilla

Cook butter, milk and brown sugar until sugar is dissolved. COOL. Add powdered sugar and vanilla. Mix well. Frost cookies as soon as the come out oven. ENJOY

1 cup white sugar
½ cup white corn syrup
1 cup raw peanuts
1 tsp butter
1 tsp vanilla
1 tsp baking soda

Stir together sugar and corn syrup in 2 qt. Bowl. Add peanuts. Microwave on high (this is for (850 watt micro – probably lower setting if higher wattage!) 4 minutes. Stir well. Microwave another 4 minutes. Stir, add butter and vanilla and stir well. Microwave 30 seconds – 2 minutes. WATCH CAREFULLY. Add baking soda. Stir until light and foamy. Pour at once onto buttered cookie sheet. Spread as thin as possible. Cool ½ - 1 hour.

1/2 C Vanilla wafter Crumbs

1/4 Cup Dark Rum

2 C Walnuts ground

Confectionary Sugar

Mix wafers, rum, honey and walnuts. Shape into 1 inch balls and roll in sugar. You should get 30 Rum Balls!!

Ingredients
35 saltines
1 c butter
1 c packed brown sugar
1 1/2 c chocolate chips
1 1/2 c walnuts

Instructions
Line 10×15 pan with foil and coat with cooking spray.

Lay out saltines evenly
Preheat oven to 400
Melt butter in pan, add brown sugar, bring to a boil,
boil 3 minutes (maybe a little longer)
Pour over crackers, covering completely
Bake at 400 for 5 minutes
Remove from oven, and turn oven off
Layer chips evenly over the saltines
Return to the oven until chocolate is melted (about 5
minutes)
Press walnuts into chocolate with a spatula
Cut into 1 inch squares, and cool completely

Chocolate Covered Cherries

Ingredients:
60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup 2 cups sifted confectioners’ sugar
1 pound chocolate confectioners’ coating

Directions:
1. Drain cherries and set on paper towels to dry.
2. In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners’ sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
3. Melt confectioners’ coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.