Cheese Ball

1 jar old Enlish Cheese(found by the Velveeta)
1 pkg. 8 0z. cream cheese
3-4 ritz crackers
1 pkg. pf crackers of your choice to serve with cheese ball ( prefer wheat thins)

Mix both of the cheeses together until well combined. On a piece of plastic wrap, crunch the 3-4 ritz crackers on the middle of plastic wrap and put all the cheese mixture in a pile. Pick up the plastic wrap and put in a bowl to mold into a cheeseball. Refridgerate until ready to serve. Serve with crackers.

Grandma Bonham's Rocky Walnut Fudge

1 1/2 c mini marshmallows, frozen
2 1/2 pkg (8 oz. each) Hershey's milk chocolate bars, broken
1 pkg.(12 oz.) Nestle's semi-sweet chocolate chips
1 c butter, in chunks
4 c sugar
1 can(13 oz.) evaporated milk
2 1/2 c mini marshmallows
2 tsp. vanilla

Freeze 1 1/2 c mini marshmallows in plastic bag. Mix broken chocolate bar, chocolate chips and butter. Set aside. In a sauce pan, mix the sugar, evaporated milk and 2 1/2 c chocolate mixture. Beat by hand until chocolate melts and mixture is smooth. Stir in the frozen marshmallows, nuts and vanilla. Use Pam to coat bottom of pans and pour mixture into a 9x13 inch and 8x8 inch pan. Cover and refrigerate. Cut when cool. Yield 10 dozen pieces.

(***Freezes really well for up to 3 months. Grandma uses Glad press and seal wrap and wraps the fudge in chunks and then wraps in foil and saves in the fridge.)

Cherry Walnut Bars

Crust:
2 1/2 c flour
1/2 c sugar
1 c butter

Mix together with pastry blender then press in bottom of 9x13 pan. Bake at 350 for 20 minutes.

Filling:
2 beaten eggs
1 tsp. vanilla
1 c brown sugar
2 oz. jar maraschino cherries
1/2 tsp. salt
1/2 cup chopped walnuts
1/2 tsp. baking powder
coconut

Mix together remaining ingredients and spread on top of crust. Bake 20 minutes longer. Allow to cool, then ice with icing made with butter, powdered sugar and cherry juice. Cut as soon as possible. Store in an airtight container.

Pumpkin Spice Cookies

1 box Spice Cake Mix
1 can pumpkin
1 pkg. semi-sweet chocolate chips

Pre-heat oven to 350. Spray cookie sheets with Pam. Mix togetehr cake mix, pumpkin and chocolate chips. Drop cookiies onto sheets(approx. 1 T. each or 1 1/2 mounds). Bake for 20-25 mins.

Oreo Bon Bons

8 oz. cream cheese, softened
1 package of Oreo Cookies
A bag of white chocolate chips
A bag of chocolate chips

Put all of the oreo cookies in a large ziplock bag and crush them. When they are crushed, mix them in with the cream cheese. Melt the chips in separate bowls. I always do this in the microwave. Roll the oreo cookies/cream cheese mixture into small balls and then dip them in either the white or chocolate chips and set them on a plate with wax paper to dry. I always put a little squiggle of white on the chocolate dipped bon bons and vice versa for the white dipped ones.