Instructions

1. Combine cream cheese, lime juice, zest, and powder, and cookie crumbs and mix until smooth.
2. Scoop into balls about 1 to 1 1/4 inches in size. Drop onto a wax paper lined cookie sheet or tray. Chill for at least an hour.
3. Roll balls smooth, chill while you melt candy coating.
4. Dip balls in coating and top with coconut or sprinkles of choice. Store in the refrigerator.
5. *Use store bought cookies, or left over, or make your favorite sugar cookies up in a 9 by 13 pan and crumble after baked and cooled.

Instructions

1. If you aren’t able to find the desiccated coconut, you can make it with the more common coconut flakes.  Just pulse it in a food processor until fine in texture.
2. Put the confectioner’s sugar, milk, and coconut in a medium bowl and stir together with a wooden spoon until well blended.
3. Divide into 3 equal sections.
4. In one bowl, add the melted semi sweet chocolate, the second add the vanilla or melted white chocolate (Or both if you like), and the strawberry flavoring and pink coloring in the last.
5. Press the chocolate dough into a 9 by 13 pan lined with wax paper (You can cover it with wax paper or plastic wrap to press out easier. )  If you warm it in the microwave, this will also make it easier to spread.
6. Evenly cover the chocolate section with the vanilla.
7. Lastly, cover the white with the strawberry layer.
8. Cover surface and chill thoroughly before removing from pan and cutting in small squares.  Store in the refrigerator in an airtight container for a few weeks.

Instructions

1. Finely chop the nuts in a food processor, then set aside.
2. Process the fruit with the honey in the food processor until it is well chopped and starts to clump. Add the nuts and vanilla and process until it comes together. Shape into small balls and roll in the sugar.

If you want sugarplums with spice, just add 1/4 tsp each of cinnamon, allspice, cardamom to the sugar for rolling.

Instructions

1. Mix the cake mix and powdered sugar together in a large bowl.
2. Add milk and butter but don't mix in.
3. Microwave on high for 2 minutes then immediately mix everything together until well combined with a wooden spoon.
4. Fold in the white chocolate chips and sprinkles gently.
5. Spread in a greased 9 by 13 inch pan, smoothing the top. Sprinkle some additional sprinkles on the top, pressing slightly to adhere.
6. Chill for at least a couple of hours in the fridge, then cut in squares.
7. Store well wrapped in the fridge.

Instructions

1. Butter a 12″ x 18″ cookie sheet. Set aside.
2. Put butter and water in a heavy 12″ pot or skillet over medium-high heat. Stir with a wooden spoon until melted, then add sugar and salt as you continue stirring.
3. Continue cooking to 300 degrees F, stirring constantly.
4. Mixture will be a caramel color. Remove from heat. Should take about 20 minutes cook time.
5. Pour into prepared pan, quickly spread out,  and cool until set.
6. Break into little bits. Store in an airtight container at room temperature for up to 3 weeks, or store in a zip top bag in freezer.

Instructions

1. Oil an 8 inch square baking pan (or 9 by 13 for smaller jellies).  Set aside.
2. In a large saucepan, combine the jam, water, sugar, gelatin, and citric acid.
3. Stir constantly over medium high heat with a wooden spoon until syrup reaches 220 degrees F.
4. Pour into oiled pan and cool to room temperature, then refrigerate for about 3 hours, or until firm.
5. Mix the powdered sugar and cornstarch together in a small bowl.
6. Dust a cutting board with powdered sugar mixture.
7. Unmold jellies onto cutting board.  Dust with more powdered sugar.
8. Cut into small squares, coating each side with powdered sugar.  Store in an airtight container.

VARIATION:  Instead of rolling in the powdered sugar/cornstarch mixture, you can also roll in superfine sugar (you know, like those orange slices you see in stores).

1. If you don’t have any superfine sugar, just pulse some granulated sugar in your food processor or blender for a minute or two.

Instructions

1. Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
2. Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
3. Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
4. Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
5. Fit mixer with a whisk attachment and turn on high.
6. While running, slowly pour in the sugar syrup into the gelatin.
7. Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
8. Add the vanilla and raspberry flavorings in the last minute. (And coloring if using).
9. Mix together the cornstarch and powdered sugar.
10. Spray a 9″ by 13″ pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
11. Spread marshmallow in pan, using a greased spatula.
12. Dust with more cornstarch mixture.
13. Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
14. Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
15. Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)
16. Using a greased pizza wheel, cut into squares.
17. Store in a zip lock or airtight container for a few weeks.

Instructions

1. Microwave butter and peanut butter on high for 2 minutes.
2. Stir, then microwave on high for 2 more minutes.
3. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.
4. Pour into a buttered 8 inch square pan lined with wax paper (or 9 by 13 for smaller pieces).
5. Place another piece of wax paper on the top and chill until cool.  Cut in squares and serve.
6. Store in an airtight container for up to 1 week.

Instructions

1. In a large pot, combine the sugar, corn syrup, cream, milk, and salt.
2. Cook over medium heat, stirring constantly until temperature reaches 236 degrees, using a candy thermometer.
3. Remove from the heat and stir in vanilla and root beer flavoring.
4. Pour into a 9 by 13 inch dish and leave undisturbed for an hour to cool to room temperature.
5. (Don’t stir during this time.)
6. After the hour, pour into a large bowl and mix on medium speed with mixer for about 3 minutes, or by hand with a wooden spoon for about 6 minutes.
7. When the fudge begins to lighten in color, lose a little of the shine, and thicken slightly, stir in the marshmallows and stop mixing.
8. Butter a 9 inch baking pan and spread in mixture and let set for at least 1 hour at room temperature.  As it cools it will lighten in color.  Cut into squares and serve.
9. Can be stored at room temperature or in the fridge, tightly sealed.
10. (We always prefer fudge cold, so we store it in the fridge.)