Peanut Butter Pretzel Balls

1 cup crushed pretzel sticks
1 cup mini chocolate chips
1 cup creamy peanut butter
1/2 cup non-fat dry milk powder
2 tablespoon honey

Directions:
In a medium bowl, combine 1/4 cup of the pretzels, chocolate chips, peanut butter, milk powder, and honey. Mix well and shape into small balls. Roll each ball in remaining crushed pretzels. Makes about 20 balls.

Elizabeth's Peanut Butter Fudge

Ingredients for 15 oz. jar of fluff: 4 cups white sugar 1-1/3 cups evaporated milk 2 cups Skippy Chunky Peanut Butter 15 oz. marshmallow fluff

Ingredients for 13 oz. jar of fluff: 3 cups white sugar 1 cup evaporated milk 1-1/2 cup Skippy Chunky Peanut Butter 13 oz. marshmallow fluff

Directions:
Check the jar of marshmallow fluff and see how many ounces it is; then make sure you use the correct set of ingredients above.

Grease and set aside a 9x13" baking dish. Measure peanut butter and marshmallow fluff into a large mixing bowl and set aside. Combine sugar and milk in a large flat-bottomed saucepan. Over high heat, stirring constantly, cook to the soft-ball stage. Pour hot mixture over fluff and peanut butter and stir well. Quickly pour mixture into the greased dish. Cut before fudge cools completely.

Notes:
This recipe was given to me by my mother-in-law, Elizabeth Netz, a candy-maker extraordinaire in her day. She will be 90 years old tomorrow.

Elizabeth's Peanut Butter Bonbons

2 cups crunchy peanut butter 1 lb. powdered sugar 1 stick soft butter 2 cups Rice Krispies

8 oz. plain Hershey bars 6 oz. milk chocolate chips 1/3 block paraffin

Directions:
Measure peanut butter, powdered sugar and butter into a large bowl and cream together. Add Rice Krispies. Melt chocolate and paraffin in double boiler. Form peanut butter mixture into balls the size of egg yolks. Dip in chocolate mixture. Makes 50-60 candies.

Notes:
This recipe was given to me by my mother-in-law, Elizabeth Netz. When we visited one Christmas many years ago, I sat at her kitchen table and copied several of her candy recipes.

I made these bonbons this Christmas, and I decided that next time I make them, I will try using graham cracker crumbs instead of Rice Krispies. In my opinion, the Rice Krispies turned tough (not crunchy at all) when the candy was a few days old.

Irma Docken's Peanut Butter Sweets

1/2 cup white sugar
1/2 cup white corn syrup

3 cups corn flakes or crisp rice cereal 1 cup crunchy peanut butter

Directions:
Bring sugar and syrup to a boil and cook for about 1 minute. Remove from heat and stir in peanut butter and cereal. Use a tablespoon to scoop and drop the mixture onto a greased pan (or wax-paper lined pan). Yield: about 2 dozen. Store in a covered container in a cool place.

Notes:
My very first apartment in Bassett, Nebraska, was in Irma Docken's basement. She was a teacher at the Bassett Elementary School, and she also had a kiln and ran ceramics classes a couple evenings each week. This is an adaptation of her recipe that was printed in the Rock County Leader on December 26, 1991.

Mary Lou's Peanut Butter Fudge

3 cups white sugar
3/4 cup whole milk
1 stick margarine or butter
1 cup creamy peanut butter
1 cup marshmallow cream
1 teaspoon vanilla

Directions:
1. Spray a 9x13-inch cake pan with non-stick cooking spray and set aside.
2. In a large, flat-bottomed saucepan, combine sugar, milk and butter. Heat to soft-ball stage (237°).
3. Remove from heat and add peanut butter, marshmallow cream and vanilla. Beat until thick.
4. Pour into prepared pan. Let cool and cut into squares. Store tightly covered in refrigerator or a cool place.

Notes:
I don't know whom Mary Lou was or where she was from.

Martha's Peanut Butter Fudge

2 cups white sugar 2/3 cup whole milk 1 cup chunky peanut butter

1 teaspoon vanilla 1/2 cup walnuts, chopped

Directions:
Butter an 11x7-inch pan and set aside. Cook milk and sugar in a medium-sized heavy saucepan to soft ball stage (235° F.) Stir in peanut butter and vanilla and beat until smooth. Pour into prepared pan; sprinkle walnuts over top and press in lightly. Cool before cutting. Store covered in refrigerator or a cold room.

Notes:
Adapted from a recipe by Martha Hixon that was printed in the Rock County Leader (Bassett, NE), December 26, 1991. When I was growing up on a ranch south of Bassett, the Hixons lived on the next ranch south of us. I went to 4-H and Kid's Bible Club with Carla and Gloria Hixson.