Sweet and Salty Treat Mix

8 cups popped popcorn
2 cups small pretzel twists
3/4 cup peanuts
1 1/2 cups Heath bits (chocolate-covered or not)
1/2 cup light corn syrup
1 cup M&Ms

Heat oven to 275. Grease two 13x9 pans.

Place popcorn, pretzels and peanuts in large mixing bowl.

Combine toffee bits and corn syrup in heavy medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (About 12 minutes). Pour over popcorn mixture, stirring until evenly coated. Divide between baking pans.

Bake for 30 minutes, stirring every 5-10 minutes. Remove from oven and stir frequently until cooled to keep mixture from hardening into one big clump. Stir in M&Ms. Store in tightly covered container.

Makes ~12 cups.

Pretzel Yummies

2 cups walnuts or pecans
1 cup Reece's Pieces
1 cup M&Ms
1 cup packed brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter
2/3 cup sweetened condensed milk
1/2 tsp vanilla
Pretzel Rods or Bavarian Pretzels

~ chop nuts, Reece's Pieces and M&Ms and mix together in large bowl. set aside.
~ in small, heavy saucepan, combine brown sugar, corn syrup, and butter. bring to a boil over medium heat, stirring constantly.
~ Stir in sweetened condensed milk. return to boiling. reduce heat to medium-low
~ candy thermometer should read 236 (should take about 10 minutes...adjust heat as necessary to maintain a steady boil) remove saucepan from heat and stir in vanilla.
~ cool until slightly thickened (15-20 minutes)
~ dip each pretzel into caramel mixture. let caramel drop off slowly. either cover the pretzel fully or just 2/3 of the pretzel.
~ spoon or roll the chopped mixture onto the caramel-covered pretzel. let stand until caramel is set
~ store in airtight container between layers of wax paper in fridge up to four days - freeze up to one month

Peanut Butter Balls

1 1/2 lb powdered sugar
1 lb peanut butter
1/2 lb margarine
1/2 large box chocolate

~ in bowl, mix powdered sugar, peanut butter and margarine together...roll into balls
~ melt chocolate
~ dip balls in chocolate and refrigerate

from the kitchen of Margie Prinster

Mashed Potato Candy

3/4 cup cold mashed potatoes (cooked in water only - no butter)
4 cups powdered sugar
4 cups coconut
8 squares sweet almond bark
1 1/2 tsp vanilla
1/2 tsp salt

~ mix potatoes and sugar
~ stir in coconut, vanilla and salt. blend well.
~ press into large greased cookie sheet, so mixture will be about 1/2 inch thick
~ melt chocolate; pour over top of candy - spread
~ refrigerate and serve

from the kitchen of Margie Prinster
Yet another great holiday treat!

Chocolate-Covered Cherries

1/3 cup margarine
1 tsp vanilla
1/3 cup corn syrup
3-4 cups chocolate almond bark
1 lb. powdered sugar
50 maraschino cherries; drained
1/4 tsp salt

~ mix margarine, corn syrup, sugar, salt and vanilla
~ shape mixture around drained cherries and refrigerate until set (about 1-2 hours)
~ melt chocolate
~ dip chilled cherries into melted chocolate
~ set on waxed paper

from the kitchen of Margie Prinster

Butter Creams

1/2 cup melted butter
1 1/2 box powdered sugar (sifted)
1 can sweetened condensed milk
almond bark
optional: maple, nuts and vanilla

~ place butter, powdered sugar and sweetened condensed milk in a bowl and mix well.
~ divide into 2 bowls. flavor to taste with maple and nuts or vanilla (optional)
~ refrigerate for one hour.
~ roll into balls, place on a waxed paper-lined pan
~ freeze for one hour
~ dip in melted chocolate almond bark

from the kitchen of Margie Prinster
This is a terrific holiday treat!

Crock-Pot Fudge

2 packages of vanilla almond bark
1 12 oz package of chocolate chips
1 cup creamy peanut butter
optional: 1 jar of unsalted peanuts

~ cook all ingredients in crock pot on low until melted
~ when melted, add one jar of unsalted peanuts (optional)
~ unplug crock pot; let mixture sit for an hour
~ spoon out onto wax paper or pour into a cake pan and cut into squares

from the kitchen of Anna Foster
This recipe is for smooth and creamy fudge. So, if you're a fan of the gritty kind, this wouldn't be for you. I'll have to find the best "gritty" fudge recipe and post that!!

Microwave Peanut Brittle

1 cup raw peanuts
1/2 cup karo syrup
1 tsp margarine
1 tsp baking soda
1 cup sugar
1/8 tsp salt
1 tsp vanilla

~ stir peanuts, sugar, syrup and salt together in a 1 1/2 quart microwave-safe casserole dish.
~ place in microwave on high for 4 minutes.
~ stir and put back in microwave for 3-4 minutes more.
~ Add margarine and vanilla, stir.
~ put back in microwave for 1-2 minutes more, peanuts should be light brown
~ add baking soda and stir until foamy
~ pour mixture on a lightly greased cookie sheet
~ let cool and break into pieces

from the kitchen of Anna Foster
BEWARE: this recipe is so easy and so tasty, you will be hooked!