Ingredients:
1 1/2 cups graham cracker crumbs
1 1/2 cups flaked coconut
1 1/2 cups pecans, crushed chopped
1 cup butter or margarine, melted
16 ounces confectioners' sugar, sifted
12 ounces peanut butter
1 tsp. vanilla extract
24 ounces semisweet chocolate chips
3 tbsp. shortening
Combine crumbs, coconut, nuts, butter, sugar, peanut butter, and vanilla. Stir well. Shape the mixture into 1-inch balls. Combine chocolate chips and shortening in top of a double boiler; bring water to a boil. Reduce the heat to low; cook until chocolate melts. Dip each peanut butter ball into the chocolate mixture. Place on wax paper to cool. Store in refrigerator. Makes about 9 dozen.

2 lg. yellow onions quartered and sliced thin
4 tbs. butter
1/4 c. oil
1/4 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. black pepper
8 oz. cream cheese
8 oz. sour cream
1/2 c. mayo

Directions:
Put onions, butter, oil and spices in pan and cook until
caramelized. (light golden brown in color)

Cool

Mix cream cheese, sour cream and mayo in mixing bowl.
Add cooled onion mixture and beat until combined.

Serve with chips or veggies.