Meringue Kisses

3 egg whites
1tps vanilla
1/4tsp cream of tarter
1/4tsp peppermint extract (optional)
Dash of salt
1cup sugar
36 milk choc candies
green sugar crystals

Beat egg whites with vanilla, cream of tarter and salt till soft peaks form. Very slowly andd 1 cup sugar. Beat until stiff and dry. Drop from tablespoon 1 1/2 inches apart on ungreased cookie sheet. Press candy into each cookie. With a knife, bring meringue up over candy, swirl top. Sprinkle with green sugar. Bake at 275 for 30 min. Immediatly remove from racks. Makes 36

Jean Keisor

Fudge

3 cups Semi Sweet baking chips
1 14oz can sweetened condensed milk
3 tbsp choc flavored syrup
1tsp vanilla extract

In sause pan over low heat melt chips with sweetened condensed milk, remove from heat, stir in syrup and vanilla, spread evenly into foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off and cut in to squares.

Linda Moore

Chocolate Pretzel Rings

48-50 pretzel rings
1 pkg choc kisses
1/4 cup M&M's

Place pretzel on greased baking sheet with kisses on top. Bake at 270 for 2-3 min or until choc is soft. Remove from oven . Place M&M's on Kisses so choc fills the ring. Refrigerate 5-10 min until choc is firm. Store at room temp.


Gabrielle Sterner

Fruit Cake Cookie

1 box yellow cake mix
2 eggs
2/3 cup oil
1 pound fruit cake- crumbled up
1 tbsp rum flavoring

Mix well cake mix, eggs and oil. Stir in crumbled cake, mix and add rum flavoring. Drop by teaspoon onto cookie sheet. Bake at 350 for 10-12 min

Scott Irwin

Coconut Snowballs

1 stick butter
1 cup sugar
1 cup chopped dates
1 egg, well beaten
1 tsp vanilla
2 cups rice krispies
1 cup chopped walnuts
about 2 cups shredded coconut

Combine butter, sugar, dates and egg in medium sausepan and cook over heat until mixture starts to bubble. Reduce heat and stir constantly for 5 min. Remove from heat and add vanilla, puffed rice and walnuts. Let cool slightly. then form mixture into small balls (1/2 tsp of mix per ball) and roll in coconut until coated. Place on wax paper or foil until cool to touch. Makes about 30
Store in cookie tin or plastic tub. Snowballs will keep, covered, in fridge for a week or wrap in foil, place in freezer bag for up to two months.

Valerie Corbin

Walnut Christmas Balls

1 cup walnuts
2/3 cup powdered sugar (diided)
1 cup butter soften
1 tsp vanilla
1 3/4 cup flour
2 tbsp whipping cream

Filling:
3 squares (1oz ea) of semi-sweet choc
1/2 tsp vanilla
2 tbsp butter
2 tbsp whipping cream
1 cup powdered sugar

Finely grind walnuts in food processor with 2 tbsp powdered sugar. Set aside.

In large bowl, cream butter and remaining powdered sugar. Beat in vanilla, flour and 3/4 cup walnuts. Mix until blended. Roll dough into 6 doz balls. Place 2 in apart on ungreased sheet. Bake in pre-heated oven at 350 for 12-15 min or until just golden on edges. Remove and cool completely and repare filling.

Melt 3 sq of choc over double boiler. Add vanilla, butter and whipping cream. Remove from heat and gradually add powdered sugar. place generous teaspoons of filling on flat side of half the cookies. Place the remaining half of the cookies on the tops with the flat side down to form a ball. Roll choc edges in remainder of walnut.

Kris Davis

Gooey Peanut Butter Cups

1 stick of pillsbury peanut butter cookie dough
1 package of reese peanut butter cups

Slice cookie dough into fourths and place in mini muffin pan. Cook 5-7 min. Place reeses cups in center while still hot. Makes 3-4 dozen

Teresa Henderson

Peanut Butter Balls

1/2 cup peanut butter
3 tbsp butter
1 cup sifted powdered sugar
8oz choc flavored candy coating

In a mixing bowl stir together peanut butter and butter. Gadually add powdered sugar, stirring till combined, Shape into 1 inch balls; place on waxed paper. Let stand till dry.

Melt candy coating. Cool slightly. Dip balls, one at a time, into coating. Place on waxed paper; let stand till coating is firm. Store tightly covered in fridge. Makes about 30 pieces.

Heather Roberts

Divinty

2 cups sugar
1/2 cup corn syrup
2 egg whites
1 cup chopped nuts
1/2 cup water
1/2 tsp salt
1/2 tsp vanilla
1/8 tsp cream of tarter

Combine sugar, syrup, water. salt and cream of tarter. Cover and boil for 5 min. uncover. Wipe sides of pan with a damp cloth. Boil without stirring to firm ball stage (245-248 degrees). Remove from heat. Pour slowly. Beat constantly over stiffened, beatened egg whites. Continue beating until mixture hols its shape when dropped from spoon. Add flavoring and nuts. Drop by teaspoon onto wax paper.

Terry Chubin/LaVerne Robinson

Peanut Brittle

2 cups sugar
1 tbsp butter
1/2 tsp baking soda
1 cup peanuts
1/8 tsp salt

Chop peanuts. Caramelize sugar. Remove from heat immediately. Add salt, peanuts, baking soda and butter. Stir only until blended. Pour quickly into a thin sheet, into a well buttered pan. Cut or break