Divinity

Ingredients:
3 cups sugar
1/2 cup water
2 large egg white at room temperature
1 teaspoon vanilla extract (clear works best)

Directions:
in a 2 quart saucepan over medium heat,
Heat sugar, syrup and water to boiling.
Sitrring until sugar is dissolve.
Set candy thermometer in place and continue
cooking not stirring until temperature
reaches 248 degrees.
In meantime beat egg whites until stiff.
Add sugar mixture to egg whites.
Continue to beat until glaze has gone.
Add nuts and spoon on wax paper.

Chocolate Fudge

Ingredients:
3 (6 ounce) packages of Chocolate Chips (I preferr the milk chocolate ones)
1 can Eagle Brand Milk
1/2 cup chopped nuts
1 1/2 teaspoon vanilla
Dash of salt

Directions:
Place the chocolate chips and Eagle Brand milk in a microwaveable bowl.
Heat at 50% power for 4 minutes.
Stir to mix thoroughly.
Once it looks very creamy,
Add nuts, vanilla and salt.
Spread evenly into wax paper lined 8 inch square pan.
Chill 2 to 3 hours or until firm
Turn fudge onto cutting board.
Peel off paper and cut into squares
Store loosely at Room Temperature in Plastic covered container.

Pecan Pie

Ingredients:
1-- 9 inch unbaked pie crust
1 cup light corn syrup
1 cup firmly packed brown sugar
3 eggs slightly beaten
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
1 heaping cup pecan halves

Directions:
Preheat oven to 350 degrees
In large bowl comine corn syrup, sugar, eggs, butter, salt and vanilla.
Mix well
Pour into unbaked pie crust.
Cover top with pecan halves
Bake at 350 degrees for 45 to 50 minutes until center is done.
Cool if crust or pie appears to be getting too brown, cover with foil for remaining baking time.

Peanut Butter Cookies

Ingredients:
1 cup brown sugar
1 cup white sugar
1 cup butter
1 cup peanut butter
1 tsp vanilla
2 eggs well eaten
3 cups flour

Directions:
Preheat oven to 350 degrees
Mix all ingredients.
Shape into balls the size of a walnut and pat out with a fork.
Bake at 350 degrees for 12 to 15 minutes.
Cool on wire rack.
Store at room temperature in airtight container.

Peanut Butter Pound Cake

Ingredients:
1 box yellow cake mix
1 box vanilla pudding mix
5 eggs
1 cup water
1/4 cup oil
1 cup crunchy peanut butter

Directions:
Preheat oven to 350 degrees
Spray a bundt pan with pam spray
Mix all ingredients together.
Add to bundt pan
Cook for 1 hour at 350 degrees.
Cool slightly
cool on wire rack.
Serve hot or cold. Great with Coffee or milk.
Freezes easily.

Chinese Wedding Cookies

Ingredients:
1 cup butter/2 sticks (melted)
5 Tablespoons Powdered Sugar
2 cups flour
2 teaspoons vanilla
1 1/2 cups chopped nuts
Plastic bag about 1/2 full with Powdered Sugar

Directions:
Preheat oven to 350 degrees.
Cream butter and sugar. Work flour, vanilla and nuts into creamed mixture. roll out in either oblong or round pieces.
Bake on ungreased cookie sheet at 350 degrees for 15 minutes.
Cook slightly.
Place in plastic bag with powdered sugar and shake good. Place in sealed container.
Store at room temperature.

Peanut Butter Balls

Ingredients:
1/2 cup Peanut Butter
1/2 pound Margarine (2 sticks) melted
1/3 box graham crackers crushed or 1/3 box of crumbs
1 box confectioner's sugar
1 cup pecans or walnuts
1/3 block paraffin wax
1 cup coconut
16 ounces of chocolate ( I prefer milk chocolate)

Directions:
Mix all ingredients except chocolate and wax together.
Cool in refrigerator for about an hour.
Roll into balls the size you want them.
Dip in melted chocolate and wax.
Place on wax paper and cool.
Note: I shave my wax and melt it first in the microwave.
Then I add my chips and melt at 50% power for 3 minutes.
Take a fork and whip it really good and then dip.
After drying at room temperature overnight place in an
airtight container.