Orange Sticks

1 1/4 cups sugar

4 Tbsp. Knox gelatin

1/4 teaspoon salt

1 small pkg. orange Kool-Aid powder

2 cups sugar

1/8 teaspoon citric acid

Butter a shallow pan. Pour water in a separate saucepan and add gelatin. Let soak for 5 minutes. Add sugar, salt, Kool-Aid, and citric acid. Bring to a boil and wash sugar crystals down from sides of pan. Boil for about 20 minutes on medium heat, stirring constantly. Pour into prepared pan about 1/4-inch deep. If your pan is too big, fold foil to make a mock side. Let stand overnight at room temperature. Using a knife or scissors dipped in warm water, cut into 1/4-inch widths and 2-3-inch lengths, or simply cut to size desired. Refrigerate before dipping in chocolate so they are easier to handle.

(Source: Kelley Van Orden Dalley, "Home Cookin'," p. 233.)

peanut butter playdough

*makes 15 servings, kids can have fun playing with their food with this recipe.

3 1/2 c. peanut butter

4 c. powdered sugar

3 1/2 cups honey

4 c. dry milk powder

In a large bowl, cream together peanut butter and powder sugar, then beat in honey and fold in milk powder.

Divide into 15 equal portions and refrigerate until ready to use.

walnut raisin no bake cookies

1 cup raisins

1 cup walnuts

1 Tbsp canola oil

1 c. sliced almonds

In a food processor combine raisins and walnuts. Process until they form a sticky ball. Coat hands with oil and roll mixture into balls the size of large marbles, then coat with sliced almonds. cover and refrigerate for up to three days.

* great healthy treat that can be used with items in your food storage (if you store nuts). This is a very filling and satisfying snack!

Easter Eggs

These are fun and easy to make using 100% food storage items! Oh, and did I mention that they're delicious?! Yep, very delicious!

MARSHMALLOW FILLED

Soften 2 envelopes of unflavored gelatin in 2 tablespoons of cold water. Add this mixture to 1 cup boiling water. Stir until dissolved. Put into a large mixing bowl and add 2 cups sugar, pinch of salt, and 1 1/2 teaspoons vanilla. Beat until thick like divinity, about 10 minutes. Put flour in bottom of 2 pans. Press an egg into flour to make mold. Fill molds with marshmallow mixture, let set. Dip eggs in melted chocolate. Pour chocolate on top. Let set.

FLAVORED FILLING

Dissolve 4 tablespoons Jell-o (any flavor) in 1 cup boiling water. Dissolve 2 envelopes gelatin in 4 tablespoons cold water. Then pour into jello water, add 2 cups sugar, pinch of salt and 1 teaspoon vanilla. Beat until thickens and forms soft peaks, consistency of whipped cream. Pour into flour mold, let set. Dip in melted chocolate. Pour chocolate on top. Let set.

(Source: Laurie M.)

Marshmallow Truffles

1 (10 oz.) package marshmallows
1 (12 oz.) package semi-sweet chocolate chips
Coconut, toasted
Decorative candies

• Arrange marshmallows on cookie sheet or jelly roll pan; freeze 15 minutes.
• Microwave chocolate chips on HIGH 2-1/2 minutes or until smooth, stirring every minute.
• Using skewer or fondue fork, dip each frozen marshmallow into melted chocolate until marshmallow is completely coated.
• Roll in coconut or decorative candies.
• Use another fork or metal spatula to place marshmallow onto waxed paper-lined cookie sheet or jelly roll pan.
• Chill or keep in cool dry place.

Approximately 38 to 40

(Source: "Weekday Survival Cookbook" by Kraft Foods, pg.59)

Chocolate Almond Balls

Note: For variety, roll balls in candy sprinkles, coconut, or chopped nuts.

1 (8-oz.) chocolate bar with almonds
1 (8-oz.) tub frozen whipped topping, thawed to room temperature
30 vanilla wafers, crushed

Melt chocolate bar in top of a double boiler. Cool slightly (don't let it become cold). Stir in thawed whipped topping. Using heaping teaspoonfuls of candy, shape into balls and roll in vanilla wafer crumbs. Keep in freezer for two hours before serving. Store in freezer. Makes about 4 dozen.

(Source: Lion House Christmas cookbook, pg. 133)

Divinity

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water*
2 egg whites
1 teaspoon vanilla
2/3 cup broken nuts (optional)

Heat sugar, corn syrup and water in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 260 degrees F. on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball. Remove from heat.

Beat egg whites until stiff peaks form; continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull (mixture may become too stiff for mixer). Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper. About 4 dozen candies.

*Use 1 tablespoon less water on humid days.

Christmas Corn Puffs

These are not very healthy, but very delicious!

1 lb. real butter (4 sticks)
1/2 cup water
1 cup light Karo corn syrup
1 cup sugar
2 pkgs. corn puffs (these look like "Cheetos" but are not cheese-flavored. Can be found in the "chips" section of grocery store)

In heavy pan combine first four ingredients. Stir to melt. Put lid on and bring to full boil. Stir constantly to soft crack (240 degrees F.) Pour syrup over corn puffs and stir until they are coated.

Bavarian Mints

1 lb. milk chocolate (equals 1 1/2 cups melted chocolate)
1 oz. unsweetened chocolate
1 (14 oz.) can sweetened condensed milk
2 tablespoons butter
6 to 8 drops oil of peppermint (or rum flavoring) about 1/8 tsp.
1 teaspoon vanilla

Melt chocolates and butter. Add sweetened condensed milk. Beat until smooth. Pour in *buttered 8x8-inch pan. *(Line pan with foil, then butter foil.)

Refrigerate. Cut into shapes. Dip or eat plain.

Toffee

1 cup chopped pecans
3/4 cup packed brown sugar
1/2 cup margarine or butter
1/2 cup semisweet chocolate chips

Butter square pan, 9x9x2-inches. Spread pecans in pan. Heat sugar and margarine to boiling in 1-quart saucepan, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes. Immediately spread mixture over pecans in pan.

Sprinkle chocolate chips over hot mixture; place cookie sheet over pan until chocolate chips are melted. Spread melted chocolate over candy. Cut into about 1 1/2-inch squares while hot. Refrigerate until firm.

Coconut Filling

1 lb. powdered sugar
1/2 cup melted margarine or butter
14 oz. package coconut
1 can sweetened condensed milk
1 teaspoon coconut flavoring

Mix well. Refrigerate. Shape into balls. Dip in chocolate.

Never Fail Caramels

1 cup brown sugar
1 cup Karo syrup
1 cup butter
1 can sweetened condensed milk
1 teaspoon vanilla

Cook sugar, Karo syrup, and butter on medium heat until it boils. Continue boiling for 4 minutes without stirring. Take off the heat. Add sweetened condensed milk. Cook on low-medium heat until the candy thermometer reaches 238 degrees, stirring constantly. (This takes about 20 minutes.) Remove from heat and add vanilla. Pour into buttered 8x8-inch pan. Cool and cut. (I wrap mine in cut up squares of wax paper. I've made this many times, and it's turned out incredibly well every time. I know that may be a little hard to believe, but it's true!) --V. Bassett

Spiced Nuts

Special note: 1 egg white = 2 tablespoons egg white (I usually double this recipe.)

1 tablespoon egg white
2 cups nuts (almonds, pecans, or walnuts)
1/4 cup sugar
1 tablespoon ground cinnamon

Heat oven to 300 degrees F. Mix egg white and nuts until nuts are coated and sticky.

Mix sugar and cinnamon; sprinkle over nuts, stirring until sugar mixture completely coats nuts. Spread on ungreased cookie sheet. Bake 20 minutes. About 2 cups snack.