Danita's Recipe Box

• 8 ounces softened cream cheese
• 18 ounce package of Oreo cookies, crushed in food processor (crush the entire cookie – don’t remove the filling!)
• 1 12 oz. package chocolate chips
• 1 tablespoon coconut oil

Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed.  Roll Oreo cookie mix into one-inch balls and place on pan with wax paper. Chill for at least 1 hour in the refrigerator.

Next, melt the chocolate chips and coconut oil.

Then, Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick, and place back on the wax paper until firm.  Store in refrigerator or freezer.

Makes about 3 or 4 dozen Oreo Balls, depending on the size.

• 1 bag large marshmallows
• 1 package semi-sweet chocolate chips
• 1 package cinnamon or honey graham crackers (about 9 long/large crackers) – or just buy graham cracker crumbs
• lollipop sticks (available in cake decorating aisles)

Begin by twisting the lollipop sticks until they are securely in the middle of the marshmallows. (Insert them on the flat, not rounded, side of the marshmallows. Then push them in until they almost pop through.) Then place the graham crackers in a strong ziplock bag, and use a rolling pin (or whatever you’d like) to crush them until they are finely ground. Then place them in a small bowl.

Then heat the chocolate chips in a double-boiler or (carefully!) in the microwave until they are melted and somewhat runny.

While holding the stick, carefully dip a marshmallow in the chocolate mixture until completely covered. Then gently roll the sides and top of the marshmallow in the graham cracker crumbs until they are well-coated. Place on a plate or on wax paper to let cool and dry. Repeat with remaining marshmallows.

Tip:  If your melted chocolate mixture is still too thick, stir in a spoonful or two of shortening until it reaches your desired consistency.

• 2 cups sugar
• 1/2 cup milk
• 1 teaspoon vanilla
• 3 1/2 tablespoons peanut butter

Simmer milk, vanilla, and sugar over high heat. Boil for one minute. Add peanut butter. Let stand for 10 minutes. Put in freezer overnight. Next day, cut into squares and keep refrigerated.