Sad Days

It's a sad day around my house when I can't use my oven. It's been broken for over a month now. It's especially sad since it's Christmas time, and what better time is there to bake than now? So, I've been adding to my no-bake dinners and desserts recipes. We have had a lot of soup! Which we love. I also made this yummy cheesecake the other day. And here's a fun recipe for homemade Almond Joys. My friend has a great tradition of getting friends together and dipping chocolates together. Each person brings a few different centers to dip and then you walk away with tons of chocolate to share...or eat :) I guess some of you might remember my huge tray of chocolates from last year??

grandma's lemon cheesecake
(just_cook_already.blogspot.com)

ingredients

2 packages of Graham crackers
1 stick butter, melted (reserve a little bit for the end)
2 small lemon jello packages
2 cups boiling water
1 can chilled carnation milk
12 oz. cream cheese
2 tbsp. sugar
1 crushed pineapple (undrained)

directions

mix 2 packages of graham crackers with 1 stick of melted butter. line a 9 x 13 dish, reserving some of the mixture to sprinkle on top later. mix 2 small lemon jello packages in 2 cups boiling hot water. put in refrigerator until soft set. beat 1 can chilled carnation milk. add 12 oz cream cheese (you might have to buy 1 large brick and 1 small one), 2 tbsp. of sugar. add jello and 1 can crushed pineapple (undrained). pour mixture over crust and sprinkle some leftover crust mixture over the top. chill, and serve.

Almond Joys

6 T. butter; melted

1/3 c. light corn syrup

2 t. vanilla extract

1/2 t. salt

2- 3 cups of powdered sugar (add enough to make dough easy to work with, but not stiff)

3 1/4 c. sweetened coconut

Almonds; if desired

 In large bowl, stir together butter, corn syrup, vanilla and salt.

Gradually add powdered sugar and coconut, beating until blended.  

Sprinkle about 1 tablespoon additional powdered sugar on flat surface.

Spoon coconut mixture onto prepared surface; knead about 5 minutes.

Using 1-1/2 teaspoons mixture for each candy, shape into egg shape.

Place on foil or wax paper-covered tray.  

Place 1 almond on each ball if desired.

Refrigerate 1 to 2 hours before dipping.  

Yields 40