Reese's Chewy Chocolate Cookies (Reba)

1 1/4 cup margarine softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted flour (2 1/4 - 2 1/2 flour)
3/4 cup Hershey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips (or flavor of your choice)

Cream margarine and sugar until fluffy. In a large mixing bowl add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in peanut butter chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 for 8 to 9 minutes. (Do not over bake---Cookies will be soft. They will puff during baking and flatten upon cooling) Cool on cookie sheet until set about 1 minute Remove to wire rack to cool completely. Makes about 4 1/2 dozen.

Coconut Candy (Joycelyn)

1 lb powdered sugar
1 lb fine coconut
1 can sweetened condensed milk
1/2 cup butter (melted)
1 teaspoon vanilla
Optional... 1 cup finely ground nuts of you choice

Mix all ingredients in a large bowl.
Shape into small balls and place on a wax paper lined cookie sheet. Refrigerate over night.
Melt 1 large bag semi-sweet chocolate chips and 3 tablespoons shortening in a double boiler. Dip candy and set on wax paper. Spoon some of the melted chocolate into a zip lock bag. Cut the bottom corner of the bag with scissors then squeeze and drizzle chocolate stripes over coconut candy.
Best if stored in refrigerator

Cherry Ice Cream Chocolates (Joycelyn)

Ingredients

1 carton of Cherry Dark Chocolate Ice Cream (by Deluxe Ice Cream Company)
36 Vanilla waffers
1 bottle Smucker's Magic Shell chocolate topping

With a small ice cream scoop place one scoop of Cherry Dark Chocolate ice cream on the top of each vanilla waffer. Place cookies on a cookie sheet lined with plastic wrap.Cover the cookies and ice cream with plastic wrap and freeze over night.




Empty the hard shell topping into a bowl(I used a cup to keep the chocolate topping deep enough to dip) and dip each cookie into the Magic Shell topping to coat. Place cookie side down on cookie sheet lined with plastic wrap and freeze .

These can be made ahead of time and are great for a dessert or bite size treat on a hot afternoon.