(11/2019) I'm a runner. Well, let me clarify. I like to call myself a runner. There was a day that little would keep me from slipping on my running shoes and heading out. It didn't matter what the weather was - I went. I don't want you to think of me as an exercise fanatic. I'm not. I run because no one needs to depend upon me. I don't have to hit, catch or strike at a ball. I don't need to "defend the net" and I don't need to pass a baton onto anyone in a relay. (The mere thought of the pressure of that makes me shudder.) I just put one foot in front of the other. Most recently (I think it has something to do with the aging process, although I don't like to admit that) I have found that I no longer like to go out in inclement weather! As a result, we have a treadmill, where I can run as much or as little as I want - in the comfort of our home. I hate it - as opposed to running outside - but it gets the job done.

So you're probably asking yourself - where is this going? My mom passed away at age 100 not long ago and she made some of the BEST candy. I don't make it very often, but when the holidays roll around I find myself digging out some of her recipes and making some. This is where the running comes in. In my head, if I run enough it will negate the incredible volume of sugar and calories that I consume when I make these candies! Likely your holidays are similar!

I hope you enjoy the upcoming special days and that you can find some time to rest, relax and rejuvenate as we look forward to 2020! How is this possible? Seems like just yesterday that we were worried the world would come to an end as we made the big step from 1999 to 2000! Merry Christmas and best wishes for 2020!

Buckeyes

Ingredients:

• 1 18 oz. jar Peanut Butter
• 2 Sticks Butter
• 1 One Pound Box of 10x Sugar
• 2 C. Graham Cracker Crumbs
• 24 Oz. Semi-Sweet Chocolate Chips
• 4 T. Shortening

Cooking Directions: In mixer bowl, blend peanut butter and butter. Beat in 10x sugar and graham cracker crumbs. Roll into balls and place in freezer for 15 minutes. Melt chocolate chips and shortening and stir together.

Line cookie sheet with foil, spraying well with Pam. (You can use parchment paper as well.) Spear a buckeye with a toothpick and dip in chocolate sauce. Makes about 80 balls.

Pecan Delights

I'll start this recipe with a disclaimer. It works best if you have a 2nd set of hands to help as you have to move very fast when mixture comes to temperature!

Ingredients:

• 2 ¼ C. Brown Sugar
• 1 C. Butter
• 1 C. Corn Syrup
• 1/8 Tsp. Salt
• 1 14 Oz. Can Sweetened Condensed Milk
• 1 Tsp. Vanilla
• 1.5 Lb. pecans (24 ounces)
• 1 C. Semi-Sweet Chocolate Morsels
• 1 C. Milk Chocolate Morsels
• 2 T. Shortening

Cooking Directions: Combine 1st four ingredients. Cook over medium heat until sugar is dissolved. Add milk and mix well. Continue cooking until candy thermometer reads 245 degrees (firm ball stage). This takes anywhere from 30 to 60 minutes. Although your candy thermometer says firm ball stage is 248 - it works best if you take off the heat at 245. Remove from the heat and stir in vanilla. Pour over pecans. This mixture is very thick. Drop by tsp. on 3 cookie sheets, covered with parchment paper. Don't make the balls too large - bite-size is best! This is the period of time you need to move very quickly as the mixture just continues to thicken - making it impossible to form into balls! Chill till firm. Melt chocolate chips and shortening. Drizzle over clusters and cool. Enjoy!

Apple Peanut Butter Fudge

Ingredients:

• 1 six-ounce package of Semi-Sweet Chocolate Chips
• ½ of a 9 or 10 oz. jar of Marshmallow CrPme
• ½ C. Peanut Butter
• 1 Tsp. Vanilla
• 2 C. Sugar
• 2/3 C. Apple Juice

Cooking Directions: Combine chocolate, marshmallow, peanut butter and vanilla in a mixing bowl. Set aside. In a Pam-sprayed 2 qt. saucepan, add sugar and apple juice. Cook over medium heat until sugar dissolves and mixture boils. Continue cooking and stirring to softball stage - 240 degrees. Remove from heat and quickly add mixture in bowl. Mix well. Pour into buttered 9" square pan. Cool. Cut into squares and store in a tight container.

Mounds Bars

Ingredients:

• 1 Stick Butter or Margarine
• 1 ½ C. Sugar
• 3 T. Cocoa
• 3 Eggs
• 1 Can Eagle Brand Milk
• 1 C. Flour
• 1 C. Nuts
• ½ Tsp. Salt
• 1 Tsp. Vanilla
• 2 ¼ C. Coconut

Cooking Directions: Mix all ingredients but milk and coconut and pour into greased 9x13 inch pan. Bake 20 to 25 minutes at 350 degrees. Mix Eagle Brand milk and coconut. Spread evenly over warm brownies. Bake at 20 minutes or until set at 350 degrees. Cool.

Frosting Ingredients:

• 3 T. Margarine, Melted
• 3 T. Cocoa
• 2 T. Milk

Mix above ingredients with enough powdered sugar to make a smooth frosting. Spread on cool brownies.

Sugared Nuts

Ingredients:

• 2 T. Water or Cooking Sherry
• 1 Egg White
• 1 C. Sugar
• ½ Tsp. Salt
• ¼ Tsp. Cinnamon
• ¼ Tsp. Ground Cloves
• ¼ Tsp. Allspice
• 2½ C. Pecan Halves

Cooking Directions: Whisk liquid with egg white. Add sugar and seasoning and beat until foamy, but not stiff. Add nuts and stir to coat evenly. Put on foil lined baking sheet. Bake for 1 hour or until glaze has dried at 250 degrees. Keep a good eye on them towards the end of the hour to prevent burning.

Pretzel Bites

Ingredients:

• 24 Round or Square Pretzels
• 24 Milk Chocolate Kisses
• One 1.69 ounce bag of candy coated chocolates (e.g., M&Ms)

Cooking Directions: Preheat oven to 350 degrees. Place pretzel on sheets. Unwrap candy kisses and place on center of pretzel. Put in oven for 1 to 2 minutes till kisses melt. Remove from oven and place M&M in center.