Cookie Dough Truffles

1/2 c. butter, softened
3/4 c. packed brown sugar
1 tsp. vanilla extract
2 c. all-purpose flour
1 (14 oz.) can sweetened condensed milk
1/2 c. miniature semisweet chocolate chips
1/2 c. chopped walnuts
1 1/2 lb. dark chocolate candy coating, coarsely chopped

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave bowl, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. if desired remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

Yield: 5 1/2 dozen.

Magic Bars

1/2 cup butter

1 1/2 cup graham cracker crumbs

1 (14 oz.) can sweetened condensed milk

1 cup semi-sweet chocolate chips

1 1/2 cups flaked coconut

1 cup nuts, chopped

Preheat oven to 350F (325F glass dish). In a 9x13 baking pan, melt butter, sprinkle crumbs over butter; mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly.

Bake 25-30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.

Yield: 24 bars

Pumpkin Chocolate Chip Cookies

1 Spice Cake Mix

1 can pumpkin

chocolate chips

Mix pumpkin and spice cake mix together. Stir in the chocolate chips. Drop tablespoonfuls on a greased cookie sheet. Bake at 350F for 10-15 minutes. Cookies are a cake mixture and will be spongy when they come out. They should be firm and bounce back when touched. Don't over cook!

Peanut Blossom Cookies

1/2 cup unsalted butter, room temperature

3/4 cup peanut butter (smooth or crunchy)

1/3 cup light brown sugar

1/3 cup granulated white sugar

1 large egg

1 tsp. pure vanilla extract

2 tbsp. milk

1 1/2 cups all purpose flour

1 tsp. baking soda

1/2 tsp. salt

Coating:

1/3 cup granulated white sugar

Garnish:

48 milk chocolate Kisses, unwrapped

Line baking sheets with parchment paper. Set aside. In a medium bowl, beat the butter. Add the peanut butter and sugars and beat until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk.

In a separate bowl, whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Preheat oven to 375F and place rack in the center of the oven. Roll the batter into 1 inch round balls. Place the granulated sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches apart.

Bake the cookies for about 8-10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.

Yield: 4 dozen cookies

Oreo Truffles

1 pkg. double stuffed Oreos, crushed

8 oz. pkg. cream cheese

Beat Oreos and cream cheese together. Scoop the mixture by the teaspoonful onto a baking sheet. Place baking sheet in the fridge and let chill. Remove baking sheet and roll each scoop into a ball. Dip in melted chocolate and let harden. Top with white chocolate swirls, sprinkles, edible glitter, etc. Serve in mini muffin papers.

Yield: 70-80 truffles

Toffee

1 cup sugar

2 tbsp. water

1 cup margarine

nuts

chocolate chips

Microwave for 4 minutes sugar, water and margarine. Stir then cook for 2 minutes. Watch constantly. Cook until it turns the color of a paper sack. Pour over nuts in a buttered pan and sprinkle with chocolate chips. When chips are melted spread to cover.

Never-Fail Fudge

1 (12 oz.) can evaporated milk

1/4 lb. butter

4 cups sugar

2 (6 oz.) pkgs chocolate chips

1 pt. marshmallow cream

chopped nuts, optional

Put milk, butter and sugar in a saucepan. Bring to a boil and boil for 5 minutes. Stir constantly or until 238F. Remove from heat and fold in chocolate chips and marshmallow cream. Stir until blended. Add nuts. Pour in a greased pan, cool and place in refrigerator until ready to slice into squares.