Honey Chex Mix

-Amy H. 

1 box Rice Chex

1 box Golden Grahams

12 oz. coconut

12 oz. sliced almonds

Boil 2 minutes and pour over mix:

2 cups Karo syrup

2 cups sugar

1/2 cup butter

Lay on cookie sheets or wax paper.

Paula Deen's Cookie Dough Truffles

-Suzy M.

3/4 cup packed brown sugar

1/2 cup butter softened

2 cups flour

1 tsp vanilla

1 can sweetened condensed milk

1 cup chopped pecans

1/2 cup mini semi-sweet chocolate chips

1 pkg milk chocolate chips

First, cream together butter and sugar.  Next, mix the vanilla, milk, and flour in.  Then hand mix in the pecans and mini chocolate chips.  Roll into walnut sized balls and place on parchment lined cookie sheet.  Chill in refrigerator for 2 hours.  In double boiler, melt milk chocolate chips.  Dip the cookie dough balls and place back on cookie sheet.  let set for 2 hours.  Then enjoy.

Martha Washington Candy

-Amy H.  

1 1/2 sticks of butter

1 can sweetened condensed milk

1 lb powdered sugar

1 1/2 cup flaked coconut

3 cups chopped pecans (I only use about 1 to 1 1/2 cups)

1 tsp vanilla

Mix together and chill.  Form into balls and dip in your favorite chocolate.

Easy No-Fail Caramels

-Heidi B.

1 cup dark Karo Syrup

1 cup butter or margarine

1 cup white sugar

1 cup brown sugar

1 (14 oz) can sweetened condensed milk

1 cup chopped pecans (optional)

In a heavy saucepan, combine all ingredients (except nuts).  Stirring constantly, bring to a slow bubbling boil aver medium heat.  Continue stirring until mixture comes to a soft ball consistency.  Remove from heat and add chopped nuts if desired.  Pour into a buttered 9x13 glass pan.  Cool.  Cut into bite sized pieces and wrap individually with wax paper.