PW's Chex Mix

250F

3 C each corn, wheat, and rice chex
2 C pretzel sticks
2 C mixed nuts
1-1 1/2 sticks butter
3 T worstershire sauce
6-12 dashes tobasco sauce
3 cloves mashed garlic
1 t seasoning salt
1/4 t onion powder

Dump cereal, pretzels, and nuts in a large bowl. In a microwave-safe bowl, mix remaining ingredients and microwave until butter is melted. Stir in together and toss in to cereal mixture, stirring as you go. Transfer mix onto 1 or 2 baking sheets. Bake for 1 hr, 15 mins, stirring every 15 mins. Let cool and store in an airtight container.

Ultimate Hot Chocolate

2 1oz squares unsweetened baking chocolate
1 can eagle brand
4 C water
1 t vanilla

In your microwave or a small saucepan over med heat, heat chocolate and eagle brand until chocolate is completely melted (about 2-2 1/2 mins in the microwave). Whisk in vanilla, combine completely, and set aside. In a larger saucepan, bring water to a boil. Remove from heat and whisk in chocolate mixture.
Serves about 6

Mexican Hot Chocolate:
Add 1 1/2 t cinnamon and 1/8-1/4 t cayenne pepper.

Peppermint Hot Chocolate:
Replace vanilla with 1 t peppermint extract. Use a candy cane to stir instead of a spoon.

Almond or Hazelnut Hot Chocolate:
Replace vanilla with 1 t almond or hazelnut extract.

Toffee

1 C sugar
1 C brown sugar
1 C corn syrup
1 C butter
1 can eagle brand
1 t salt

Cook all ingredients together in a large pot on med, stirring constantly. Once ingredients are well mixed, check the consistency frequently by dipping a spoon in and cooling it in cold water. Remove from heat when it's the consistency you want. Pour in a WELL greased pan.

For turtles, push pecan halves into toffee in rows, as close together as you can. Do this while it's still warm. When it's cool, cut into rows and then pieces with 1 pecan half on each piece. Dip in melted chocolate.

Turkish Delight

3 T (pkgs) Knoxx gelatin
1/2 C cold water
2 C sugar
1/2 C hot water
grated rind & juice of 1 lemon & 1 orange
red food coloring
2 T cherry flavoring or juice from a bottle of maraschino cherries

Sprinkle gelatin over cold water and set aside. Mix sugar and hot water in a pot ever med until sugar is dissolved, then add gelatin and stir until mixed well. turn down heat and simmer 20 mins. Remove from heat and stir in the rest of the ingredients. Have someone hold a large strip of layered cheesecloth over a sprayed bread pan (you can also clip it to the edges, just make sure it's very secure and that the middle has some give). Slowly pour turkish through the cheesecloth into the pan. Pull the corners and sides of the cheesecloth together and use 2 spoons to gently squeeze out excess. Throw out cheesecloth and refrigerate turkish until firm. Cut into 9 strips, then each strip into 5 blocks. Cut each block in half and dip in melted chocolate.

Peanut Brittle

2 C sugar
1 C corn syrup
1/2 C water
2 pkgs uncooked peanuts
3 t vanilla
1 t salt
1 t butter
2 t baking soda

Mix first 3 ingredients in pot and cook on med to firm softball. Add peanuts. Stir constantly until the syrup is a really light golden brown, and the peanuts are a toasty, brown. Be careful to prevent them from burning. Remove from heat and quickly stir in last 4 ingredients. Stir fast and pour onto well greased cookie sheet, and spread out with cooking spoon. Everything is done quickly to prevent the baking soda from going flat. Cool and break up into chunks.

Shortbread Cookies

350F

1 lb butter
1 C icing sugar
1/2 C corn starch
3 C flour

Cream first 3 ingredients. Slowly add flour. Use cookie press, or roll into a log and slice. Bake 12-15 mins.

Sugar Cookies

375F

1/2 C butter
1 C sugar
1 egg
1 3/4 C flour
1 t baking powder
1 T milk
1/2 t vanilla
1/4 t salt

Cream first 3 ingredients together. Mix in the rest and refigerate 2 hrs. Roll out and cut out shapes with cutters. Bake 10-12 mins.