Cream margarine until fluffy. Mix in flour, salt and cayenne pepper. Stir in cheese and cereal. Shape into 1-½-inch balls and place on ungreased baking sheet. Bake at 350° for 15 to 17 minutes or until light brown. Serve warm or cold. Yields 3 dozen. Mary Woodfin, Poplar Bluff, Mo.
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Toffee Bars
10 graham crackers (broken into fourths)
½ cup butter
½ cup margarine
½ cup sugar
1 cup pecans, chopped
Preheat oven to 350°. Place 40 to 48 graham cracker pieces on ungreased jellyroll pan. Melt butter and margarine; mix with sugar. Boil for 2 minutes. Pour sugar mixture over crackers and sprinkle with chopped pecans. Bake in oven for 10 minutes. Immediately cool on wax paper. Yields 20 to 30 servings. Terri Combs, Sedalia, Mo.
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Cheese logs
1 (2 lb.) pkg. Velveeta cheese, softened
1 (8 oz.) pkg. cream cheese, softened
½ tsp. garlic powder
1 tsp. chili powder
1-½ cups pecans, chopped

Mix cheeses together in large mixing bowl. Add garlic powder and chili powder; mix well. Divide cheese into 6 equal parts. Shape into logs. Roll in chopped pecans. Wrap logs in plastic wrap. Chill and serve with your favorite crackers. Yields 20 to 30 servings. Margy Schowe, Union, Mo.
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Place Hershey bars, chocolate chips and marshmallow creme in large bowl. In a saucepan, bring sugar, butter and milk to "soft ball" stage on thermometer. Add heated mixture to ingredients in bowl. Beat until smooth. Add nuts. Pour into buttered pan; cool. Cut into squares. Yields 20 servings. Martha Hermann, Ste. Genevieve, Mo.
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Divinity preparation: Combine sugar, white syrup and water; mix well. Cook until the "cracks hard" stage when tested in cold water. Beat 2 egg whites until stiff. Continue beating while adding hot syrup and vanilla to eggs; beat until loses gloss. Shape into long rolls. Caramel preparation: Combine the above ingredients and cook slowly, stirring constantly. Cook to "firm ball" stage when tested in cold water. Spread on divinity roll that has been allowed to set overnight. Place pecans while caramel is still soft. Yields 10 to 12 servings. Arlene Schmiedeskamp, Quincy, Ill.
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Preheat oven to 350°. Cream together melted butter and sugar. Add eggs, vanilla and peanut butter; stir until smooth. Mix together baking soda, flour and oatmeal and add to the peanut butter mixture; blend well. Grease a 9x13-inch baking dish. Press mixture evenly into dish. Bake for 20 minutes or until golden and firm. Remove from oven; cover immediately with chocolate chips. Allow chips to melt; spread evenly. Blend powdered sugar, peanut butter and milk until smooth. Spread topping mixture evenly over melted chips, making a swirl pattern. Cool, cut and serve. Yields 10 servings. Helen Bowne, Sturgeon, Mo.
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Place quartered wonton wrappers into ungreased mini muffin tins. Bake at 350° for 5 minutes or until lightly browned. Combine remaining ingredients in a mixing bowl; spoon into baked wonton wrappers. Bake for 5 more minutes. Serve warm. Makes 5 dozen. Sherry Lamb Noble, Kennett, Mo.
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In glass bowl, place sweetened condensed milk, chips and butter. Microwave for 3 minutes. Stir in the vanilla until the mixture is shiny. Spread in a 9x13-inch glass baking dish and chill (about 2 hours). Yields 10 to 12 servings. Susanne Hubbert, Republic, Mo.
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Mix all ingredients together. Shape into ball on plate and serve with crackers. Yields 20 servings. Miriam Yoder, Clark, Mo.
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