Chocolate Cream Balls

This takes an overnight of cooling to prepare

3 8oz Chocolate bars with Almonds
1 8oz Cool Whip
12-15 Vanilla Wafers, crushed

Melt Chocolate in a double boiler. Cool to room temperature. Stir in cool whip until well blended. Place in fridge overnight or until chilled. Butter hands. Roll chocolate into 3/4 inch balls, then roll in cookie crumbs. Store covered in the fridge for up to 2 weeks.

Microwave Peanut Brittle

This is easy and fast. It doesn't taste good, but I make everyone eat it.

1 C Sugar
1 C Raw Peanuts
1/2 C Light Corn Syrup
1 tsp margarine (not butter)
1 tsp vanilla (real)
1 tsp baking soda

Combine sugar, peanuts, syrup and a pinch of salt in a tempered glass bowl. Cook on High for 3 minutes. Stir. Put back in microwave for another 3 minutes. Stir in margarine and vanilla. Cook for 1 minute longer. Take out and stir in baking soda. Mix well and quickly pour out onto buttered cookie sheet. Cool 20 minutes.

Spiced Almonds

I got this one from Charlene a few years ago and it has always been a huge hit. I think I was told to not try doubling the recipe, so I make several batches each Christmas.

1 C Sugar
1/2 tsp Salt
1 tsp Cinamon
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
3 Tbl Water
2 C Whole Almonds

Combine all ingredients except almonds in a medium saucepan and stir over medium-high heat. Bring to a boil and continue stirring until sugar is dissolved. Reduce heat to medium and cook without stirring until firm ball stage (242-248). Remove from heat and stir in almonds. Continue to stir until completely coated. The coating will crystallize and become cloudy. Pour mixture onto buttered cookie sheet. Try to spread out the almonds (you'll have to give up once they become hard).