Peanut Butter Cheese Fudge

1/2 pound sliced easy-melt cheese (recommended; Velveeta)
1 cup butter
1 cup creamy peanut butter
1 tsp vanilla extract
1 cup chopped nuts
2 (16 oz ) boxes confectioners' sugar

Lightly spray the bottom of a 9x2 square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts.

Empty confectioners' sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff.

Using your hands, remove candy from the bow and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm.

To serve, cut into squares.

Carmels

1/2 cup sugar
1/2 cup brown sugar
1/2 cup softened butter
1/2 cup corn syrup
1/2 cup sweetened condensed milk

Mix all ingredients together in a microwave safe bowl. Microwave for 6 minutes on high. Pour into greased 8x8 dish and refrigerate for 45 min. to a hour. (Until they are hardened enough to cut into pieces.) Cut into pieces and wrap in wax paper. (Ben Franklin sells wax paper already cut into little pieces)

I love this recipe and I think that my Grannies would too. No standing at the stove stirring and watching the thermometer and being careful not to burn you Carmel's.