Chocolate Chip Cheeseball

A sweet version of the party favorite.

8 oz. cream cheese, softened
1/2 c. butter, softened
1/4 t. vanilla
3/4 c. powdered sugar
2 t. brown sugar
3/4 c. miniature chocolate chips
3/4 c. chopped pecans*
Chocolate graham crackers**

Beat cream cheese, butter, and vanilla. Gradually beat in sugars; fold in chocolate chips. Refrigerate in a covered bowl for 2 hours. Shape into a ball. Chill another hour. Roll in chopped pecans.* Serve with chocolate graham crackers.**

*It's better if you roll it in additional miniature chocolate chips.
**Can use regular graham crackers if desired.

Cheese Ball

2 (8 oz.) packages cream cheese, softened slightly
2 c. shredded cheddar cheese
1 (1 oz.) envelope vegetable soup mix
Seasonings to taste, possibly including but not limited to black pepper, garlic powder, onion powder, paprika, etc.
Crackers

Mash cream cheese with a fork. Beat in soup mix, cheddar, and seasonings. Form a ball, return to bowl, and cover. Chill for at least an hour. Roll in fresh chopped parsley leaves. Serve with butter round or wheat crackers.

NOTE: Preferably, chill the cheeseball overnight, so the flavors can mellow and blend.
Also, parsley does not like to stick to the cheeseball. However, it looks pretty with parsley on it. =)

Peanut Butter Sandwiches

Question time again! What do you like to have with peanut butter sandwiches? (Oh--you don't like peanut butter? I'll forgive you.) Here are a few of my favorites:

• Cinnamon
• Strawberry preserves
• Grape jam
• Honey
• Raisins
• Cinnamon and raisins

Fantasy Fudge

My Grandma makes this every year around this time. Hers is the best in the world!
3 c. sugar
3/4 c. butter or margarine
2/3 c. (5 1/3 oz. can) evaporated milk
12 oz. semi-sweet chocolate chips
6 oz. chocolate almond bark
1 (7-oz.) jar marshmallow creme
1 c. chopped nuts (optional)
1 t. vanilla

Grease a 9"x13" pan. Measure chocolate (prepare nuts) and have chocolate, marshmallow creme, (nuts,) and vanilla ready to add to your fudge. (This will make the process flow more smoothly, and the final results will be better.) Also, place a small cup of cold water near the stove.
Combine sugar, butter, and milk in a heavy 2 1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 4 minutes until 234°, or soft ball stage, stirring constantly to prevent scorching. (Drop a small amount of the sugar mixture into the water, and try to form a soft ball with a spoon. When a soft ball forms, remove mixture from heat.) If you like very firm fudge, cook slightly longer--no more than a minute.
Remove from heat. Add chocolate; stir until melted. Add remaining ingredients; beat until well-blended.
Pour into prepared pan. Cool at room temperature. Cut into pieces.

Almond Oatmeal Granola

5 c. uncooked old-fashioned oatmeal
1 c. steel-cut oats (I used 6 c. regular oatmeal. Is there a difference between steel-cut oats and old-fashioned oatmeal?)
1 c. almond slivers
1 c. coconut
1 pkg dried cherries (I used less and it seems like plenty)
1/2 c. almond oil (not having any of this, I used a few drops of almond extract with vegetable oil)
1/2 c. honey
3/4 t. cinnamon

Preheat oven to 300°F. In a large mixing bowl, stir together oatmeal, oats, almond slivers, and coconut; set aside. In a small bowl, stir together almond oil, honey, and cinnamon; add to oat mixture and mix well.
Spread granola in a large greased baking pan and bake 1 hour, stirring every 10 minutes.
Add cherries after baking--otherwise they will be hard, dry chunks.
Cool completely; store in an airtight container. Serve with yogurt, fresh fruit, or milk.
Makes 16 servings, 1/2 c. each.