Ingredients

• 2 cups dry powdred milk
• 1 cup chunky peanut butter
• 1 cup honey

Directions

Melt honey and peanut butter together in microwave. Add dry
powdered milk and knead well. Roll out on wax paper. Cut in strips
and roll into pillows. Wrap in wax paper to store.

*Contributed by Pam of Southernblog.com

Ingredients

• 1/4 cup butter
• 2 1/2 cups granulated sugar
• 2/3 cup evaporated milk
• 12 ounces vanilla chips
• 3 ounces cream cheese, at room temperature
• 5 ounces Marshmallow Crème
• 1 1/2 cups dried blueberries
• 1 teaspoon vanilla extract
• 1 teaspoon butter flavoring or extract

Directions

Line a 9-inch square pan with aluminum foil and set aside.

Heat milk over medium heat until warm; add sugar. Bring to a rolling boil over medium-high heat while stirring constantly with a wooden spoon. Add Marshmallow Crème and butter. Return to a rolling boil for 5 1/2 minutes (start timing as soon as the rolling boil resumes).

Cut cream cheese into small dice, and add it to the boiling mixture about 1 minute before the end of the boil. If brown flecks begin to appear in the mixture, lower the heat a little. Remove from heat and add vanilla chips and blueberries. Stir until creamy and all chips are melted. Stir in vanilla extract and butter flavoring or extract. Mix thoroughly. Pour into prepared pan. Cool.

Remove from pan; remove foil, and cut into squares.

Yields 2 pounds

Ingredients

• 3 1/3 c. regular all-purpose flour
• 3 1/3 c. regular all-purpose flour
• 1 tsp. baking powder
• 1 1/2 tbsp. sugar
• 1/4 c. butter
• 2 eggs
• 1/2 c. milk
• Salad oil for deep frying
• Cinnamon coating

Directions

Sift flour, measure, then sift again with salt, baking powder, and sugar into a bowl. Add butter and rub into flour with your fingertips until mixture is like coarse meal. Beat eggs lightly with milk, then pour into flour mixture and stir until dough forms a solid mass. Turn dough out onto board, and knead lightly for 2 minutes or until smooth. Cut dough into balls the size of marbles and let stand 15 minutes.
Roll each ball on a lightly floured board into a very thin pancake 4 inches in diameter. Cut a hole in center with a thimble. After rolling out the circles of dough, place them in a single layer on waxed paper until ready to cook.
Fry in hot deep fat (375 degrees) until puffed and golden brown, about 30 seconds on each side. Drain on paper towels. Use following coating. Makes 6 dozen sugar-coated Bunuelos.
Mix 1 cup granulated sugar and 1 teaspoon cinnamon in a bowl. As Bunuelos are still warm, shake in sugar mixture. Works well with one person frying and one shaking in sugar mixture.

Ingredients

• 1 egg white
• 1-teaspoon cold water
• 1 lb. nuts (almonds, walnuts, peanuts, pecans)
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 stick butter (must use real butter)

Directions

Beat egg white and water until frothy.
Stir in nuts until coated.
Mix sugar, salt and cinnamon.
Merge mixture with nuts and stir. Coat jelly roll pan with entire stick of butter.
Bake nuts at 225 degrees for 1 hour. Stir every 15 minutes.

These are very good!

Source: Midwest Messenger

Ingredients

• 18 ounces package refrigerated sugar cookie dough
• 8 ounces Milky Way Miniatures
• unsweetened cocoa (optional)

Directions

Cut 1 (18-ounce) package refrigerated sugar cookie dough into 1/4-inch slices. Wrap each slice around 1 miniature chocolate-coated caramel-and-creamy nougat bar. Place on ungreased baking sheets. Bake at 350° for 13 to 15 minutes. Cool 1 minute; remove to a wire rack. Dust with unsweetened cocoa, if desired.

Note: For testing purposes only, we used 1 (8-ounce) package Milky Way Miniatures.

Yield: Makes about 2 dozen

Southern Living, JUNE 2004