Bob’s mom and sister, Donna, sent these to Bob for many years in a round cookie tin.  He would eat as many as he could, then store the rest in the freezer and a have treats for the rest of the year. These are so good and easy to make and Bob’s favorite.

Donna advises to double this recipe.

3 cups crushed vanilla wafers-about one box

1 cup powdered sugar

3 tablespoons Karo syrup

1 1/2 tablespoons Cocoa

1 1/2 cups chopped very fine walnuts

I use the food processor to chop the vanilla wafers or buy the vanilla wafer crumbs.  Just barely whirl the walnuts in the processor also, to make fine pieces.

In a bowl mix all ingredients and add

1/2 cup brandy or rum-I found something called White Christmas Rum that works well or Brandy. You may use flavored fruit brandies also.

Mix and shape into 1 inch balls and roll in powdered sugar. Let them stand and then re-roll in powdered sugar. Line a container or a coffee can with waxed paper and on each row of rum balls place wax paper. Put lid on and let them set for at least a week at room temperature. If too dry place of paper towel soaked with rum in the container, wait another week. Bet you can’t eat just one!


I have had this recipe for a long time.

2 cups white sugar

1/4 cup water

1/2 cup white Karo syrup

2 cups dry roasted peanuts-sometimes I use raw Spanish peanuts.

2 1/2 cups peanut butter-good quality kind

1/2 teaspoon vanilla

1 1/2 teaspoons soda

Boil sugar, water and syrup to 296° on your candy thermometer. Take off stove. Mix peanut butter and peanuts, vanilla into hot syrup. Add soda mixed with a tiny amount of water and beat until well mixed into candy. Spread very thin onto a buttered cookie sheet. Cool and break into pieces. Hide in a cool place or it will disappear!


This is a nice change from Brownies-it makes 16 Blondie’s

Set oven at 350°

In a bowl

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoons salt

Mix with a fork and set aside

In a mixer bowl:

One stick butter at room temperature

3/4 cups brown sugar

1/4 cup white sugar

Beat until smooth and add:

2 eggs

2 teaspoons vanilla

The flour mixture

Fold in 1/4 cup chopped pecans or walnuts

1/2 cup coffee chips-optional

Spoon into a buttered 9 x 13” pan and sprinkle with 2 tablespoons chopped pecans or walnuts. Bake for 25 to 30 min. or until tests done. Cool on a rack and cut into 16 squares.


I just made this on the wood stove with chicken for Sunday supper….but Sandy’s is the authentic soup.

3 to 4 pound pork roast

Boil till done, cut into pieces. Place back in hot broth.


2 large cans tomato sauce-the 24 oz cans

1 can water

Salt and garlic salt to taste

Jalapeno peppers to taste

Three or four small cans diced green chilies-or one large 27 ounce can-rinsed with water and add to soup. Simmer slowly for two or three hours. This is all to taste, using your imagination.


Bob makes this a little different as he adds celery, carrots, onions and sometimes potatoes and hominy. Add one large 27 ounce can of diced chilies to the simmering pork or in most cases, we use a chicken. Either way it is delicious!

Sandy made this long time ago when I visited Mom at her home in Fort Collins.