For this recipe you will need the following ingredients:  1 cup butter (2 sticks)(softened), 20 ounces powdered sugar, 1 teaspoon vanilla, 2 cups graham cracker crumbs (24 squares), 1 cup peanut butter, 1 package chocolate almond bark baking chocolate and 1 package white baking chocolate (or candy coating chocolate).  In a large mixing bowl, mix on low speed, vanilla, butter and peanut butter.  Mix thoroughly until creamy.  (you can put graham crackers in a baggie and tighten, then use a rolling pin to crumble crackers)   Add 1/2 the graham cracker crumbs to mix and mix thoroughly on low speed.  Add 2nd 1/2 of the crumbs and mix thoroughly on low speed.  Add 1/4 the powdered sugar and mix thoroughly.  Continue until all powdered sugar is done.  Dough should start to form into a ball shape and not be as sticky.  **if dough is still sticky add more crumbs and/or powdered sugar, a little at a time until dough forms a large ball shape**  Roll dough into little balls – about the size of a whopper candy- and place on waxed paper.  Use 1 package chocolate almond bark **melt as directed on back of package**.  Dip balls into melted chocolate, cover ball using a spoon and pick up with a fork, let excess chocolate drip off and place on waxed paper.  When you run out of chocolate and still have balls left to cover, add 1/2 the package of white chocolate to the dark chocolate container and melt in microwave for 45 seconds and then 15 second intervals until completely melted, stirring after each time heating.  Store in refrigerator or freezer.  Makes approx 80-100 balls.

PATTY’S MEXICAN WEDDING CAKES:  Preheat oven to 400.  Mix 1 cup (2 sticks) softened butter, 1/2 cup powdered sugar, 1/2 tsp salt, 1 tsp vanilla.  Mix until well blended.  Add 1 cup finely chopped pecans.  Mix until well blended.  Add 2 cups flour, if batter is still not stiff enough to make balls, add another 1/4 cup flour.  Spray cookie sheet.  Roll into balls and then flatten.  Bake for 10-12 minutes.  Immediately after removing from oven, place cookies into a bowl of powdered sugar and flip over to coat both sides.  Place on a napkin and cool completely.  Makes 2 dozen.  This recipe was given to me from my stepmother Patty.  She is a wonderful cook and taught me a lot as a child about cooking.  Thanks Patty.

LORI’S GRANDMA COOKIE BARS:

This is a very tasty treat you can’t really explain the taste, you just have to make some and try them.  Preheat oven to 350.  Combine 1/3 cup oil, 3/4 cup brown sugar, 1 egg, 1 egg white, 1 tsp vanilla.  Mix thoroughly.  Add 1 1/2 cup flour, 1 tsp cinnamon, 1 tsp baking soda.  Mix thoroughly.  Add 1/2 cup chopped pecans and 1/3 cup butterscotch chips. Mix thoroughly.  Add 1 1/2 cups oats.  Mix thoroughly.  Spray a small baking dish (can be square, rectangular or round).  Put dough in pan (I used a spatula because the dough was kind of thick and wet).  Press dough into pan with hands until evenly spread out in pan.  Bake for 15 minutes and rotate.  Cook and additional 15 minutes.  If toothpick comes out clean, cookie bars are done, if not cook additional 5 minute intervals until toothpick comes out clean.  Cool on wire rack for 30 minutes and cut into bars or squares.  You can use any kind of chips, and any kind of nuts.

CHOCOLATE CHIP
COOKIE CAKE

RECIPE: 1 bag of Chocolate Chips, 3/4 cups sugar, 3/4 cups brown sugar, 2 eggs, 1 cup butter (2 sticks),1 teaspoon vanilla, 1 teaspoon baking soda, 1 teaspoon salt, 2 1/4 cups flour, (1 cup of any chopped nuts optional).  Mix sugars, eggs, butter (softened) vanilla, baking soda and salt.  Add flour and mix thoroughly.  Add chocolate chips and nuts.  Spray pizza pan with cooking or baking spray.  Preheat oven 350.  Bake approx 20 min.  I always use the smell factor for when to check.  Also, check by pressing on top, if it flattens, it is not done.  Or, check by using a toothpick.  If the toothpick comes back clean with no cookie on it, the cookie is done.  Place on a cooling rack.  While warming take a large spatula and easily raise the cookie all the way around.  That way as it cools, it will not stick.  You can decorate with frosting if you choose or eat as is.  I sometimes use a pizza cutter to cut the cake.  Eat and Enjoy!!

Mix together: Using your hands, mix the confectioners’ sugar, oleo, vanilla, and condensed milk. Cover and set aside. Drain the juice from the maraschino cherries, saving juice to use later in Kool-Aid, etc. Melt the chocolate chips and paraffin in the top of a double boiler. Mold cream mixture over cherries and dip in melted chocolate. Let dry to harden.