Cover two or three cookie sheets with waxed paper; set aside.
Blend together butter and peanut butter until creamy. Gradually add confectioners sugar. Roll into 1-inch balls and place onto cookie sheets. Refrigerate while getting chocolate dip prepared.
In a double boiler, put about 3/4 cup of water in bottom pot and bring to a boil. Turn heat down and simmer just enough to keep the top pot hot. Make sure water does not get into chocolate mixture or the recipe will be ruined.
In top pot, completely melt paraffin wax, then add the two bags of chocolate chips and stir until smooth. Take peanut butter balls out of the refrigerator and place nearby. Using two spoons, dip spoons into chocolate mixture, so they dont stick to the balls, then dip the balls into chocolate mixture and coat them well, then place back onto wax-covered cookie sheet to cool. This part is messy.
If there is extra chocolate mixture left, turn the heat up to thin out the mixture and drizzle the chocolate over the tops of the peanut butter balls for a fancy presentation.
Put cookie sheets back into the refrigerator until ready to serve or freeze. Yields about 200 balls.
Laurie Reuter, Redington Shores November 2004 Holiday Gift Guide
Place one layer of crackers on cookie sheet. Melt two sticks of butter and add sugar and vanilla. Boil all until clear and remove from stove. Pour over crackers and sprinkle crushed walnuts over all. Bake at 350 degrees for 10 minutes or until crispy.
Antoinette Smith, Largo November 2004 Holiday Gift Guide
1 7-1/2 pound pumpkin
8 slices bread - lightly toasted and cubed
1 cup raisins
1 cup brown sugar
1 cup melted margarine
1 cup evaporated milk
1 cup chopped nuts
8-ounce can crushed pineapple, undrained
1 cup chopped apple
1 teaspoon cinnamon
1 teaspoon ground cloves
Cut top of pumpkin. Remove seeds. Combine all other ingredients and place in pumpkin. Replace top. Place on baking sheet with sides. Bake at 350 degrees for two and a half hours. Serve with ice cream if desired.
Suzanne Fuller, Harbor Bluffs November 2004 Holiday Gift Guide
1⁄2 cup butter
1⁄2 cup peanut butter
1⁄2 cup granulated sugar
1⁄2 cup brown sugar
1 teaspoon vanilla
1 3⁄4 cup flour
1 teaspoon baking soda
1⁄2 teaspoon salt
2 tablespoons milk
1 bag Hersheys Kisses
Preheat oven to 350 degrees. Cream butter and peanut butter. Gradually add sugar, and cream well. Add eggs and vanilla, and mix well. Blend in flour, soda, and salt.
Refrigerate several hours.
Shape dough into balls and roll in sugar. Place balls on ungreased cookie sheet. Bake at 350 degrees for 5 minutes. Remove and place a chocolate kiss in center of each cookie, pressing down until cookie cracks. Bake for an additional 2-5 minutes. Yields about 3 dozen balls.
Jennifer Hritz, Clearwater November 2004 Holiday Gift Guide
3 large eggs
1-1/4 cup sugar
1 can evaporated milk
1 pound-13 ounce can pumpkin
3-1/2 teaspoon pumpkin pie spice
1 package yellow cake mix
1-1/2 sticks margarine
1 cup chopped walnuts
Blend first five ingredients together. Pour into 9- by 13-inch cake pan; sprinkle cake mix over top of mixture; dribble melted margarine over to cover cake mix. Bake 30 minutes at 350 degrees, then sprinkle chopped nuts over top. Bake another 20 to 30 minutes. Serve with frozen whipped topping.
Holly Shanahan, Seminole November 2004 Holiday Gift Guide
3 cups unsalted mixed whole nuts (about 1 pound)
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup light corn syrup
1/2 cup water
2 tablespoons butter or margarine
Spread nuts in a shallow pan; heat in moderate oven, 350 degrees, for 10 minutes or until hot. While nuts heat, combine next eight ingredients in a medium size saucepan.
Heat, stirring constantly over low heat until sugar is dissolved. Then cook, without stirring until mixture reaches 300 degrees on a candy thermometer. A teaspoon of syrup will separate into brittle threads when dropped in cold water.
Stir in nuts and butter until nuts are evenly coated. Spoon into well-buttered 15- by 10- by 1-inch pan. Spread in an even layer. Cool completely; break into bitesized pieces. Store in a tightly covered container. Makes 2 pounds
Nancy Owen, North Redington Beach November 2004 Holiday Gift Guide
Press crumbs into bottom of greased 9-inch springform pan. Bake crust in 325-degree oven for 15 minutes. Combine cream cheese and sugar, mixing at mid-speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream sherry and vanilla; pour over crust. Bake at 325 degrees for one hour, 10 minutes. Loosen cake from rim of pan; cool before removing. Chill.
1 10-oz jar red raspberry seedless preserves
1/2 cup whipping cream, whipped
toasted slivered almonds.
Heat preserves in saucepan over low heat until melted. Spoon over cheesecake. Dollop with whipped cream, topped with almonds just before serving. Serves 10 to 12. Freezes well.
Luci Edgar, Clearwater November 2004 Holiday Gift Guide
Make bottom layer by mixing together ingredients until crumb-like. Press mixture into a greased 9-by-13-inch pan. Bake in preheated 350-degree oven 15 to 20 minutes until lightly golden. Cool.
Make middle layer by beating cream cheese with sugar until smooth. Fold in half of whipped topping. Spread mixture over cooled crust.
Make top layer by beating milk into mixes until smooth and thickened. Spread over middle layer. Spread remaining whipped topping over top. A grated chocolate candy bar also can be sprinkled on top, if desired. Cover and refrigerate overnight. Serves 16.
Lynn Edwards, Largo November 2004 Holiday Gift Guide