::Buckeye Balls::

::Ingredients::

- 1 1/2 cups creamy peanut butter

- 1/2 cup butter, softened

- 1 teaspoon vanilla extract

- 4 cups sifted confectioners' sugar

- 6 ounces semi-sweet chocolate chips

- 2 tablespoons shortening 

::Directions::

Line a baking sheet with waxed paper; set aside. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate. Melt shortening and chocolate together in a metal bowl overa pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

::Buckeye Bars::

::Ingredients::

- 1/2 cup butter, softened

- 3/4 cup Crunchy Peanut Butter

- 22 Nilla Wafers, crushed (about 3/4 cup)

- 2 cups  powdered sugar

- 1/2 of 8-oz. tub Cool Whip Whipped Topping (Do not thaw.)

- 3 squares  BAKER'S Semi-Sweet Chocolate

::Make It::

Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well. Gradually beat in sugar. Press onto bottom of pan.
Microwave Cool whip and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until well blended. Spread over peanut butter layer.
Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

::Boston Cream Pie Minis::

::Ingredients::

- 1 pkg. (2-layer size) yellow cake mix

- 1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

- 1 cup cold milk

- 1-1/2 cups  thawed COOL WHIP Whipped Topping, divided

- 4 squares BAKER'S Semi-Sweet Chocolate

::Directions::

Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
Beat pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup cool whip into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
Microwave remaining cool whip and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until well blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.

::Oreo No-Bake Cheesecake::

::Ingredients::

- 1 pkg. (16.6 oz.) OREO Cookies, divided
- 1/4 cup  butter, melted

- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

- 3/4 cup  sugar

- 1 tsp. vanilla

- 1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

::Directions::

Chop: 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

Beat: cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust.
Refrigerate: 4 hours or until firm.

::Strawberry Cheesecake::

::Ingredients::

- 1 1/4 cups graham cracker crumbs

- 1/4 cup sugar

- 1/3 cup butter or margarine, melted

- 2 (10 ounce) packages frozen sweetened strawberries, thawed

- 1 tablespoon cornstarch

- 3 (8 ounce) packages cream cheese, softened                 

- 1 (14 ounce) can sweetened condensed milk

- 1/4 cup lemon juice

- 3 eggs

- 1 tablespoon water

::Directions::

Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

::Shredded BBQ Chicken Sandwich::

::Ingredients::

- 3 (or more), boneless/skinless chicken breast

- 2 cans (15oz.) chicken broth

- 2 cans (15oz.) full of water

- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 bottle BBQ sauce
- 1 pck. hamburger buns

::Directions::
In a pot, add chicken broth, water, onion powder and garlic powder.
Boil breasts in broth for 15-20 mins. until chicken is cooked thoroughly. Take chicken out and allow to cool.
Then shred the cooled chicken. Put the shredded chicken, plus one bottle of BBQ sauce into your slow cooker. Give it a stir and set slow cooker on low for about 2-3 hours.

::Easy Brunswick Stew::

::Ingredients::

- 1 lb. chicken, cooked & shredded or diced

- 1 lb. ground pork, cooked

- 1 lb. ground beef, cooked

- 2 cans diced tomatoes

- 1 can cream style corn

- 1 med. onion, chopped fine

- 1 1/2 cup chicken broth

- 1 Tbsp. vinegar OR dill pickle juice  

- 1/4 cup Worchestershire sauce

- 2 Tbsp. Heinz 57 sauce
- 1 tsp. black pepper
- 2 1/2 cup ketchup
- salt to taste

Mix all ingredients and cook over low heat, stirring frequently for 2 hours,
This may be cooked on the stove top OR in a crock pot/slow cooker