Chocolate Turtles~ All recipes.com

20 small mini pretzels
20 chocolate covered caramels (dove or rollos work great)
20 pecan halves
preheat oven to 300 deg
arrange the pretzels on cookie sheet place on chocolate on each one
bake for 4 minutes while candy is warm gently press pecan half into each one

Peanut Brittle ~ Grandma Nola

1 cup sugar
1 cup raw peanuts
1/2 cup corn syrup
1/8 tsp salt
1)Combine first 4 ingredients and microwave 4 minutes on high
2) Stir and microwave 2 minutes more
3) add 1 tsp margarine and 1 tsp vanilla, stir and microwave on high 2 minutes more
4) add 1 tsp baking soda and stir until foam disappears. Pour onto a greased cookie sheet (or Silpat) While hot pull and stretch till syrup is quite thin Let set to harden and break into peices

Easy Oreo truffles ~ Allrecipes.com

1 package of Oreo's divided
1 8 once package of cream cheese softened
2 8 once packages of semi sweet baking chocolate melted
Crush of the oreo cookies till very fine and set aside.
crush remaining cookies to fine crumbs and place in bowl. Add cream cheese and mix until well blended (I use my kitchen aid) Roll mixture into small balls
Dip balls in melted chocolate and place on wax paper covered baking sheet or silpat. Sprinkle remaining cookies on truffles while chocolate is still wet.
Refrigerate until firm (about 1 hour)
YUM!

Chocolate Caramel Candy (snickers in a pan!) ~ All recipe's.com

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cup marshmallow creme
1/4 cup creamy peanut butter
1 tsp vanilla
1 1/2 cup chopped salted peanuts
1)14 oz package caramels
1/4 cup heavy whipping cream
1 cup milk Chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Lightly grease one 13x9 pan
To make base combine: 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly over low heat until melted and smooth. Spread into the bottom of the prepared pan and refrigerate until set.
To make filling: In a heavy sauce pan melt the butter over med- high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter and the vanilla. Add the peanuts and spread over the base layer. Refrigerate until set.
To make caramel layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until set.
To make the Frosting layer: In another sauce pan combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour cut into 1 inch squares, store in refrigerator

Authentic French Meringues~ Denise Gatherum/internet

4 egg whites
2 1/4 cups powdered sugar
preheat oven to 200 deg
Butter and flour a baking sheet
In a glass or metal bowl, whip egg whites until foamy using and electric mixer. Sprinkle in sugar a little at at time, while continuing to whip at a med speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pip the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

Baklava~ Mom Workman

Mix together:
3 cups finely chopped nuts
1/2 cup sugar
1/2 tsp vanilla
1 tsp each of cinnamon, cloves, and nutmeg
Melt 1 lb of butter
Brush butter over 2 layers of fillo dough, repeat through about 1/3 of the dough.
Spread half of the nut mixture over dough. Continue layering butter and dough for another 1/3 of the dough and butter

Cut into diamond shapes 3/4 of the way through the dough. Bake for 20 min in a 350 deg oven. Removeand cool 10 minutes. Pour syrup over dough and cool completely before the finish cutting
Syrup:
1 1/4 cup sugar
3/4 cup water
1tsp lemon juice
3 drops of vanilla
Bring to a boil and simmer for 10 minutes

Almond Roca~ Jenn Tietjen

1 LB butter
2 cups sugar
Cook till brown like a paper sack, it will smoke. Test in cold water till hard crack stage
Pour in Jelly roll pan sprinkle 1 bag of milk chocolate chips and let set for 5 to 10minutes. Then spread and press on 1/2 cup almonds. Set in freezer for 20-30 minutes and removed and break into pieces.

Carmel Corn/ Cracker Jacks~ Mom Workman

3 cups sugar
1 cup corn Syrup
1 1/3 cup boiling water (boil to 275-280 deg)
Add
1/4 lb butter
stir till brown
remove from heat and add
2 tsp vanilla
2tsp soda
stir on stove 1 min
pour over popped popcorn
spread on foil or wax paper till cooled

Peanut Brittle ~ Grandma Nola

1 cup sugar
1cup raw peanuts
1/2 cup corn syrup
1/8 tsp salt
Combine first 4 ingredients and microwave4 minutes on high
Stir and microwave 2 minutes more
Add 1 tsp margarine and 1 tsp vanilla stir and microwave on high 2 minutes more
add 1 tsp soda and stir until foam disappears. Pour onto a greased cookie sheet or greased foil while hot can pull and stretch till syrup is quite thin. Let set to harden and break into pieces.

Good Stuff~ Mom Workman

4 cups fruit loops
1 cup peanuts
2 cups chinnese egg noodles
2 cups pretzel sticks
1 cup mini marshmellows (colored ones are best!)
Melt Almond bark and pour over cereal mixture and then spread out on wax paper or tin foil till cool
1 LB white Almond Bark