Onion Soup Mix Cheese Ball

1 packet onion soup mix
1 (80z.) package of cream cheese
Walnuts, chopped
Sharp Cheese, grated

Mix soup mix and cream cheese together. Add shredded cheese to taste. Roll into a ball and coat with walnuts. Serve with crackers.

*My Notes:*
-This was a perfect holiday treat! My family loved it!
-After experimenting with different crackers, my family voted for the Town House Toppers Garlic and Herb! With a coupon they were pretty cheap!

Amish Oatmeal Cake

1-1/4 cups boiling water
1 cup oatmeal
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1-1/2 cups flour
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla

TOPPING:
2/3 cup brown sugar
1 cup walnuts, chopped
6 tablespoons butter, melted
1/4 cup heavy cream
1 teaspoon vanilla

Pour boiling water over oatmeal and let set 20 minutes.

Cream shortening and sugar well. Add unbeaten eggs one at a time, beat in well after each addition. Blend in oatmeal mixture.

Stir together flour, spices, soda, and salt. Fold into oatmeal mixture. Add vanilla.

Bake in greased and floured pan. Bake at 350 degrees for 30-35 minutes.

For topping: mix brown sugar, and walnuts well. Add melted butter, cream and vanilla. While cake is still hot, pour on topping and put under broiler for 2 minutes or until brown.

*My Notes:*
-This was perfect for a Thanksgiving dessert! My family went nuts over it!
-Instead of putting the batter in a cake pan, I made two loaves of it!

Cashew Macadamia Crunch

2 cups (11.5-oz. package) Hershey's Milk Chocolate Chips
3/4 cup coarsely chopped cashews, salted or unsalted
3/4 cup coarsely chopped macadamia nuts, salted or unsalted
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup

Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.

Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.

Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place.
Yield: about 1-1/2 pounds of candy

*My Notes:*
- Thank you Gail
-Make sure to wash skillet as soon as it cools enough.