Caramel Marshmallow Balls

• 1 package Kraft Caramels
• 1 can Sweetened condensed milk
• 1 bag regular sized marshmallows
• Rice Krispie cereal poured into a medium size bowl

Remove wrappers from caramels. Place caramels in a saucepan along with the sweetened condensed milk and melt together over low heat, stirring constantly. Use a wooden skewer to spear a marshmallow and dip it into the melted caramel mixture. Use a spoon to help cover the entire surface of the marshmallow. Immediately dip into the Rice Krispies, rolling it around until it is covered with the cereal. Place on wax paper surface until cool. Store in a container in the refrigerator.

Buckeyes

• One-half cup butter
• 2 cups chunky peanut butter
• 2 and one-half cup powdered sugar
• 3 cups Rice Krispies
• 1 bag of semi-sweet chocolate chips

Mix the first three ingredients and then work in the Rice Krispies. Form into small balls by rolling them in your hand. Place them on a cookie sheet and put them in the freezer while you melt the chocolate (15 to 20 minutes).

Melt the chocolate chips slowly in a saucepan over low heat or in a double boiler. When all the chocolate is melted, take the balls out of the freezer and use a wooden skewer, like you would use for kabobs, and insert the skewer into a ball and then dip it into the chocolate. Twirl or gently shake off excess chocolate. Place each chocolate-coated buckeye on a waxed paper surface to set until the chocolate is hardened. Refrigerate in a tin or plastic container.

• 1 cup glutinous rice flour (also called sticky rice flour) available at most Asian/Oriental stores
• 1/2 teaspoon salt
• 1 can coconut milk
• 1 cup brown sugar
• 1 cup shredded, sweetened coconut
• Oil or cooking spray to coat a cookie sheet

Combine the rice flour and salt in a medium mixing bowl. Add 1/3 can of the coconut milk to the flour. Mix well with a spoon. The mixture should be stiff but pliable, like play dough. If too stiff add more milk. If too sticky, add more flour. If you want food coloring or flavoring, add now.

Take a little bit of the dough and make 1" balls. Indent the ball with your thumb or finger. Put 1/4 to 1/2 teaspoon brown sugar in the indentation and pack down.
Pinch the ball closed and re-roll into a round shape. Makes 12-15 balls.

Fill a large pot half full of water and bring to a full rolling boil. Drop ALL of the balls into the water at once and turn the heat down so there is a gentle boil. The balls will sink to the bottom of the pot, but in a minute or two they will begin to float. Once all the balls are floating, cook 2 more minutes.

While the balls are cooking, pour the coconut into a shallow dish and spray a cookie sheet with the oil.

Once the two minutes are up, remove the balls from the water and roll them in the coconut. Then place them on the cookie sheet.

You can eat them warm or you can store them in an airtight container. Do not put them in the refrigerator or they will dry out. They should be eaten within a day or two of cooking.

Fire Crackers

Recipe from Roz, who got it from daughter Jess, who got it from a friend of hers in Michigan

• 4 sleeves of whole wheat saltine crackers
• 1 2/3 cup Canola oil
• 2 packages Ranch Seasoning Mix
• 1/2 tsp black pepper
• 1 tsp. garlic powder
• 1 tsp. onion salt
• 1 to 3 Tablespoons red cayenne pepper – I used 3 the first time I made it and it was a BIT too spicy for me. The second time I made it I only put in 2 T and I liked it better but it still has a KICK! Use your own discretion.

Mix all spices in with the oil in a 2-gal. ziplock freezer bag. Swish it around so everything mixes well. Put the crackers in the bag and seal it shut. Turn the bag over and over a few times to coat the crackers. Place on a flat surface and evenly distribute the crackers as best you can. Every hour, for eight hours, flip the bag over. It’s ready to go.