Recipe from Diane Smith

Ingredients:

3/4 C Margarine or Butter, softened
8 oz Pkg Cream Cheese, softened
1 Egg, Separated
2 C Flour
1 T Baking Powder
30 Popsicle Sticks
2/3 C Colored Sugar
30 Candy Coated Chocolate Pieces

Directions:

In a large bowl beat margarine, cream cheese and egg yolk until smooth. Stir in flour and baking powder, mix until stiff dough forms. Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 350 degrees; lightly beat egg white and set aside. On a lightly floured surface roll dough 1/2 at a time, into 15×9″ rectangle. With pizza cutter, pastry wheel or sharp knife, cut dough into 3 inch squares. Place 3 inches apart on ungreased cookie sheets. Brush with beaten egg white. Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With scissors or sharp knife cut diagonally through dough from each corner to within 1/2 inch of center of each square. Sprinkle about 1 t colored sugar over each square. Fold alternate points of square to center to form windmill, overlapping and pinching gently to seal in center. Press 1 chocolate piece in center of each windmill. Bake at 350 degrees for 9 to 12 minutes or until set. Immediately remove from cookie sheets. Makes 2 1/2 dozen cookies.

Ingredients:

⅓ cup butter
⅔ cup white sugar
1 tbsp cinnamon

Directions:

Put all 3 ingredients into a saucepan on medium heat. Stir until butter melts. Remove from heat and let cool. When cool stir well and store in a container. Spread on hot toast.

Ingredients:

1 box instant chocolate pudding
2 ½ cups cold milk
½ cup white sugar

Directions:

Put all 3 ingredients into the bowl. beat slowly until creamy and thick. Pour into fudgesicle moulds. Freeze for about 8 hours or overnight.

Ingredients:

6 oz. McIntosh toffee bars
4 tbsp butter
2 tbsp milk
3 cups corn flakes cereal

Directions:

Place waxed paper on a cookie sheet.
Break up toffee bars. Put toffee, butter and milk in the top of a double boiler. Stir ocasionally until toffee melts and is smooth. Remove from heat. Add the corn flakes and stir to coat well. let mixture stand for about 30 min until it hardens but is still sticky. Drop by rounded teaspoonfuls onto the waxed paper, shaping into mounds. Let stand until set. Store in a container with a lid with waxed paper between the layers.

Ingredients:

⅓ cup butter
½ cup corn syrup
⅔ cup brown sugar
2 Tbsp. cocoa
1 tsp vanilla
8 cups puffed wheat

Directions:

Grease a 9×9 pan. Measure puffed wheat into a large bowl. Combine first five ingredients in a saucepan and bring to a boil stirring constantly. Pour mixture over the puffed wheat and stir to coat evenly. Press into the greased pan. Let cool completely before cutting.

Ingredients:

¼ cup butter
4 cups minature marshmallows
5 cups rice crispies cereal
1 tsp vanilla

Directions:

Grease a 9×9 pan. Measure rice crispies into a large greased bowl. Melt butter in a saucepan and add the marshmallows. Melt until smooth but do not brown. Remove from heat and add vanilla. Pour mixture over rice crispies and stir to coat. Press into the greased pan. Allow to cool and cut into squares.

Ingredients:

1 pkg orange Jell-o 3oz
1 pkg orange Kool-Aid
1 cup white sugar
2 cups boiling water
2 ½ cups cold water

Directions:

Combine Jell-o, Kool-Aid, and sugar in a bowl and pour boiling water over top. Stir unitl everything is dissolved. Add the cold water to the bowl and stir. Fill popsicle moulds and freeze for 8 hours or overnight.

Ingredients:

2 ½ cups flour
½ cup salt
3 tbsp cooking oil
1 tbsp alum
2 cups boiling water
food coloring

Directions:

Measure the first four ingredients into a bowl and stir well. Pour the boiling water carefully into the bowl and stir until it forms a soft dough. Kneed dough until smooth and color with food coloring. Store in a resealable plastic bag in the fridge. Do not eat.
For dough art, roll the play dough out and cut into shapes. Cut out a small hole in the top if you wish to hang your pieces. Place on wax paper on a cookie sheet and allow to dry overnight. Turn pieces over and allow to dry for 48 hours. Paint with acrylic paints.

Ingredient:

1 cup creamed honey
2 cups chocolate chips, semi-sweet
1 cup peanut butter, smooth
2 cups salted peanuts, chopped

Directions:

line a pan with tin foil. Slightly dampen the sides and bottom of pan before lining to make the tin foil stick.
Combine honey and chocolate chips in a saucepan over medium high heat. Stir constantly until mixture starts to boil and then remove from heat. Stir in peanut butter until smooth. Add the peanuts and stir well. Pour into foil lined pan and spread evenly. Let the pan sit on the counter until completely cool. Place pan in the fridge for 15 minutes before cutting. Pull bars out of the pan by the foil and cut into 24 bars. Wrap individually and store in a cool place.

Ingredients:

1 cup brown sugar
1 cup corn syrup
1 cup smooth peanut butter
6 cups rice crispies
1 cup chocolate chips, semi-sweet
1 cup butterscotch chips
2 tbsp butter

Directions:

Combine brown sugar and corn syrup in saucepan over medium heat. Stir until it starts to boil and remove from heat. Stir in the peanut butter until the mixture is smooth. Put the rice cereal in a large bowl. Pour the peanut butter mixture over top, and stir to coat cereal. Press mixture into a greased 9×13 pan.
Combine both types of chips and butter in a saucepan over low heat stirring often. When chips are melted spread over pan. Let cool and cut into squares.