Chocolate Cheese Fudge

8oz Velveeta cheese

1 cup butter

1 tsp vanilla

1 cup chopped nuts (optional)

2 lbs powdered sugar

½ cup cocoa powder

Lightly spray the bottom of a 9”x9” pan with nonstick spray.  On medium heat melt the cheese and butter together, stirring constantly until smooth.  Remove from heat and add vanilla and nuts.  In a large bowl sift together the sugar and cocoa powder.  Pour the cheese mixture onto the sugar mixture.  Stir until completely mixed.  It will be very stiff (I use my hands).  Using hands, remove the candy from the bowl, press evenly and firmly into prepared pan.  Pat the top of the candy with a paper towel to remove excess oil.  Place in the fridge until firm.  Cut into squares and enjoy.

Cream Cheese Mints

3oz cream cheese

2Tbsp butter

½ tsp vanilla

¼ tsp salt

1 lb powdered sugar

Mint flavoring to taste

Food coloring

Mix together and form in to balls.  Roll in 1/3 cup sugar to coat, store in fridge.

Caramel Popcorn

1 cup brown sugar

½ cup butter

¼ cup Karo syrup

dash salt

½ tsp baking soda

Place 3-4 quarts of popped popcorn in a large brown paper bag (grocery type).

Mix the sugar, butter, Karo syrup in a bowl.  Microwave on high until it has boiled for 2mins.  Add the soda and salt.  Pour over the popped corn.  Shake.  Microwave for 1 min.  Shake.  Microwave for 1 more min.  Shake well and pour out to cool.

Chocolate Popcorn

½ cup milk

½ cup butter

2 cups sugar

¼ cup cocoa

1 tsp vanilla

6 qts popped popcorn

Bring first 4 ingredients to a boil.  Boil for 1 min then stir in the vanilla.  Pour over popped popcorn and stir until coated.

Six Week Muffins

2 cups boiling water

1 cup shortening

2 cups sugar

1tbsp salt

1 cup chopped nuts

2 cups dates and raisins

5 tsp baking soda

4 beaten eggs

5 cups sifted flour

4 cups all bran cereal

2 cups bran flakes

1qt buttermilk

Mix water and baking soda first, let cool.  Cream shortening, sugar, and eggs until fluffy.  Add all other ingredients together.  Mix in a large 10 quart bowl.  Store in the fridge for up to 6 weeks.  When ready to bake, place mix in greased muffin tins and bake at 400*F for 20 minutes.

You can freeze for up to 3 months.

Carrot Loaf

2 teaspoons vanilla

½  cup shortening

1 egg

1 Cup sugar

1 ½ cups flour

1 cup carrot, grated

½ teaspoon baking soda

½ cup crushed pineapple in juice

½ cup nuts, optional

½ teaspoon salt

Mix shortening and sugar.  Add eggs and vanilla.  Add carrots and pineapple.  Add dry ingredients.  Mix until just moist.  Bake at 325* for 50 min in a loaf pan.

Note:  You can double the recipe to use an 8oz can of pineapple.