Unbaked Caramel Cookies

2 cups sugar
3/4 cup butter or margarine
6 ounce can evaporated milk, undiluted
1 packet instant butterscotch pudding mix
3 1/2 cups quick-cooking oatmeal

Combine sugar, butter and evaporated milk, stir over low heat until mixture comes to a full rolling boil. Remove from heat and add pudding mix and oatmeal. Stir thoroughly. Cool 15 minutes, the drop by rounded spoonfuls onto waxed paper lined cookie pans.

Pecan Bourbon Balls

1 1/2 cups finely chopped pecans
1/4 cup bourbon
1/2 cup margarine, softened
1 tablespoon vanilla
1 teaspoon salt
14 ounces sweetened condensed milk
2 pounds confectioner's sugar, plus 2 cups confectioner's sugar
1 1/2 pound chocolate-flavored candy coating, melted

Soak pecans in bourbon 3 hours or overnight, stirring occasionally. In large mixer bowl, beat margarine, vanilla and salt until fluffy; gradually beat in sweetened condensed milk then pecan mixture and confectioner's sugar until well blended. Shape into 1-inch balls. Place on baking sheets. Chill until firm. With fork or wooden pick, dip each ball into warm candy coating; let excess coating drip off. Place on wax paper-lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.

Maple Creams

1 cup maple sugar
1 cup light brown sugar
1/4 cup water
1/2 teaspoon almond extract
Walnuts

Cook sugars and water to 240 degrees. Add almond extract. Cool to lukewarm. Beat until creamy, yet firm. Knead until smooth. Shape into small balls. Place on waxed paper lined cookie sheet. Press walnut into each ball. Cool.

Kookie Cookies

Something DIFFERENT to try, especially if you have kids. Great way for them to help!

10 1/2 ounce corn chips
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter

Spread corn chips in a greased 15-inch x 10-inch x 1-inch baking dish. In a saucepan over medium heat, bring corn syrup and sugar to a boil. Remove chips. Cool. Break into pieces.

Butler's No Bake Oatmeal Cookies

1/4 pound butter or margarine, (one stick)
1/2 cup milk
2 cups granulated sugar
1/3 cup cocoa powder
1/2 cup peanut butter, (creamy or chunky style)
1 teaspoon vanilla extract
3-1/2 cups oatmeal


Combine butter or margarine with milk, sugar, and cocoa powder. Either blend in a large bowl and melt in the microwave, making sure the mixture boils for at least 1 minute, or combine in a saucepan over medium heat, stirring constantly, and bring to a hard boil for about 1 minute. Remove mixture from heat source and add peanut butter and vanilla, blending well while mixture is still warm. Pour over the top of the oatmeal, and thoroughly blend the ingredients with a wooden spoon or clean hands -- but only after checking to make sure the warm, gooey mixture has cooled enough to handle comfortably. Spoon or drop individual portions on wax paper or a non-stick baking pan and cool. Serve immediately when cooled and firmed, or store in an air-tight container for up to 1 week. Kitchen staff tip: Simply layer the dry ingredients in a quart jar and ship it their way with a bottle of vanilla extract, a jar of peanut butter, and instructions (and money) to buy butter or margarine. It makes a great "study hard" gift.