Buckeyes: 1 1/2 c peanut butter 1/2 c margarine 1 tsp vanilla 1 16-oz pkg powdered sugar 1 6-oz pkg semi-sweet chocolate chips 2 tbsp solid shortening Mix first 4 ingredients by hand to made a smooth dough. (Dough will be stiff). Shape dough into small balls; place n waxed paper. Place in refrigerator. In top of double boiler, melt chocolate pieces and shortening. When smooth, put mixture in bowl. Use a toothpick to dip each ball halfway in chocolate. Store in plastic bag in refrigerator or freezer. Easy Truffles INGREDIENTS: 1 package (12 ounces) milk chocolate chips 1/4 cup sour cream 2 tablespoons amaretto liqueur 2/3 cup finely chopped toasted almonds* PREPARATION: In a double boiler over hot water, melt the chocolate chips. Stir until smooth. Remove from heat and blend in sour cream. Add Amaretto; mix well. Transfer to a small bowl and refrigerate until firm. Drop by rounded teaspoonfuls onto a waxed paper lined cookie sheet. Shape into balls. Roll in the chopped toasted almonds then return to refrigerator to chill thoroughly. Store in a tightly covered container in refrigerator. Makes about 24 to 30 truffles, depending on size. *To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic OPERA CREAMS INGREDIENTS: 1 (8 oz.) cream cheese, room temperature 2 sticks butter or margarine 3 tsp. vanilla 3 lb. powdered sugar melted white chocolate or almond bark PREPARATION: Mix ingredients together and knead. Form into small balls and refrigerate 2 hours. Dip in melted white chocolate. Place on waxed paper until set. Will keep in refrigerator or freezer. Those are a few, but for a REALLY GREAT selection, I found this great site! All the recipes are easy and quick and the selection is endless! http://www.anniesrecipes.com/kitchen/holiday_candy.htm

One that I used to love as a child was just caramelized sugar...I think I took sugar, sugar, and more sugar...put it in a pan for some time, popped it off, then ate it!!

Toast some whole nuts (I love almonds or walnuts) place little mounds of them on waxed or parchment paper. Melt or make some caramel. Pour a dollop of caramel over the nuts. Let cool and harden. Then when they are hard, loosen them and dip into melted chocolate.

Apricot Candy 1-1/2 c. apricots, ground up 2 c. coconut, ground up 2/3 c. milk 1/2 c. chopped nuts 1/4 c. chopped cherries Mix all together. Form into small balls, roll in powdered sugar or chopped nuts. Refrigerate. Nothing can get simpler than this.