Gabrielle hosted 1999. Here were those recipes.

Mini Cheesecakes

12 vanilla wafers
1 8oz pkgs of cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs

Line muffin tin with foil liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on med speed until well blended. Add egg. Mix well. Pour over wafers, filling 3/4 full. Bake 25 min at 325. Remove from pan when cool. Chill. Top withfruites, preserves, nuts or chocolate. Makes 12.

Gabrielle Sterner

Oreo Bon Bons

1 pkg Oreo Cookies
1 pkg of cream cheese
1 pkg of almond bark (chocolate or white)

Crush up the oreos cookies while the cream cheese gets to room temp or well softened. Mix together and make about 1 inch balls. Place on cookie sheet and freeze them for about 10-15 min. Melt almond bark and dip the oreo balls untill covered and place them cookie sheet covered with wax paper until dry.

Variation: Instead of almond bark use finely chopped nuts or coconut. (Once the balls are made, roll them in one of these toppings before you put them in the freezer).

Teresa Henderson

Easy Chocolate Truffles

1 12oz pkg milk choc. pieces (choc almond bark)
1/3 cup whipping cream
1/4tsp almond extract
1/2cup toasted ground almonds
8oz vanllia flavored candy coating.(white alm bark)
1/2cup semisweet choc pieces
1 tsp shorting

1. In heavey saucepan, combine milk choc pieces and whipping cream. Cook over low heat for 4-5 min or until choc melts, stirring frequently. Remove saucepan from heat. Cool slightly. Stir in almond extract. Beat mixture with electric mixer on low speed till smooth. Cover and refrigerate about 1 hour or until firm.

2. Line baking sheet with wax paper. Shape choc mixture into 1 inch balls; roll in ground almonds. Place on prepard baking sheet. (At this point truffles may be covered and chilled fro up to 3 months) Freeze for 30 minutes.

3. Meanwhile, melt candy coating. Line a baking sheet with wax paper. Quickly dip truffles, one at a time, into coating. Let excess coating drip off truffles. Place truffles on prepared baking sheet; let stand 30 min or until coating is set. In a small saucepan, heat the choc pieces and shorting until melted. Decoratively drizzle melted choc over tops of truffles. Store in a tightly covered container at room temp for up to 2 weeks. Makes about 48 pieces.

Heather Roberts

Chocolate Chip Tea Cakes

1 cup butter, softened
1/2cup sifted powderd sugar
1 tsp vanilla extract
2cups all purpose flour
2/3cup finely chopped nuts
2cups (12oz) semi sweet choc pieces

BEAT: butter and powderd sugar in a large mixer bowl until creamy. Beat in vanilla. Gradually beat in flour and nuts. Stir in 1 1/2 cups choc pieces. Roll dough into 1 inch balls, place on ungreased baking sheets.

BAKE: in a preheated 350 oven for 10-12 min or until set and light golden brown on bottom. Cool for 2 min on baking sheet, remove to wire rack and cool completely.

MICROWWAVE: remaining choc pieces in heavey plactic bag on high 100% power for 30 seconds or until melted. Kneading smooth. Cut a tiny corner from bag. Drizzle over cookies, Chill. Makes about 4 1/2 dozen

Maureen Smoot

Chinese Noodle Drops

1 6oz pkg choc chips
1 6oz pkg butterscotch chips
1 large can dry chinese noodles

Melt chips, stir in noodles. Drop by spoonfuls onto wax paper and refrigerate.

Valerie Corbin

Polish Rugelach

For Dough:
1cup unsalted butter, room temp
1 8oz pkg Neufchatel cheese*, room temp
1/2cup sugar
2 2/3cups all purpose flour

For Filling:
3/4cup sugar
2/3cup (3 1/2oz) dried cranberries, finely chopped
2/3cup (2 3/4oz finely chopped toasted walnuts
1/2cup unsalted butter, melted
2 tsp gound cinnamon
1tsp ground allspice

1 large egg beaten to blend
additional sugar

* A light style of creamcheese

Make Dough: Using electric mixer, beat butter and cheese in large bowl until light. Add sugar: beat until fluffy. Mix in flour and salt. Gather dough into ball and gently knead until smooth. Divide dough into 8 equal pieces. Gather each into a ball; flatten into disks. Wrap in plastic and chill 1 hour. (Can be made 1day ahead. Keep chilled. Let soften slightly before rolling.)

For Filling:
Mix 3/4cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend. Set aside

Position rack in center of the oven and preheat to 350. Place 1 dough disk on floured work surface ( keep remaining disks in regrigerater) Roll out dough to 8 inches round. Spread 3 tbs of filling over round. leaving 1/2inch boarder. Cut each round into 8 wedges (like piazza). Satrting at wide end of each wedge, roll up tightly and completely to tip. Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repete with 3 more dough disks and filling. Brush cookies with egg. Sprinkle additional sugar over cookies. Bake untill golden brow, about 20 min. Transfer cookies to racks and cool. Repeat with remaining 4 disks, filling and sugar. Store in airtight container at room temp up to a week or freeze up to a month. Makes 64

Scott Irwin

Coconut Pecan Balls

1cup margarine, soften
1/2cup sugar
2tsp vanilla
2cups all purpose flour
1 1/2cup flaked coconut
1/2tsp salt
4 dozen pecan halves
1 egg white
1 tbls water

Mix margarine, sugar and vanilla. Stir in flour and salt. (If dough is too soft, cover and refrigerate until firm enough to shape.) Heat oven to 350. Shape dough around pecan halves to form 1 inch balls. Beat egg white and water with fork. Dip balls into egg white mixture: roll in coconut. Palce 1 inch apart on ungreased cookie sheets. Bake until light brown, 14-15 min. Store in tightly covered container. About 4 dozen cookiew.

Winnie Hill

Cranberry Nut Swirl

1/2cup butter or margarine
3/4cup sugar
1 egg
1 tsp vanilla
1 1/2 cup flour
1/4tsp baking powder
1/4tsp salt
1/2cup finely ground cranberries
1/2cup finely chopped walnuts
1 tbls grated orange peel
3 tbls brown sugar
3 tsp milk

In a large mixing bowl, combine the first 4 ingredients. Beat until light and fluffy, scraping bowl. Combine dry ingredients: add to creamed mixture. Refrigerate at least 1 hour. In small bowl, combine cranberries, walnuts and orange peel; set aside. On a light floured surface, roll dough into a 10 inch square. Combine brown sugar and milk; spread over dough. Sprinkle with cranberry mixture leaving about 1/2 inch edge at both ends. Roll up tightly, wrap with wax paper. Chill several hours. Cut roll into 1/4 inch slices and place on greased sheet. Bake at 375 for 14-15 min until edges are light brown. Makes about 3 1/2 dozen

Lauri Knutsen

Macadamia Cookies

2cups flour
1/2tsp baking soda
1/4tsp salt
3/4 cup brown sugar
1/2 sugar
3/4 cup butter
2 large eggs
2 tsp vanilla
1 1/2cup Macadamia nuts---Chopped
1 1/2 cup Choc chips

Peaheat oven to 300. In medium bowl, combine flour soda and with an electric mixer on medium speed. Add butter and mix to form a grainy sand. Scrape down sides of bowl, add eggs and mixture, choc chips and nuts. Blend at low speed until just combined. DO NOT OVER MIX. Drop by teaspoon on greased sheet 2 inches apart. Bake for 22-24 min
(remember you have a low oven temp). Immediately transfer cookies to a cool surface.

Kris Davis

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.

Linda Moore

Neiman Marcus Squares

1 pkg yellow cake mix
1 8oz cream cheese, soften.
3 eggs
1/2cup flaked coconut
1/2cup metled margarine
16oz powdered sugar
1/2cup chopped pecans

Beat 3 eggs, add cake mix and margarine. Spread into 9x13 pan. Mix cream cheese and sugar. Add coconut and pecans. Spread over the cake mix in pan. Bake in pre heated oven at 350 for 45 min.

Marge Hanrath

Peanut Butter Blossoms

1/2cup margarine or butter, soften
1/2cup peanut butter
1/2 cup brown sugar
1/2cup sugar
1 egg
1tsp vanilla
1 3/4cup self rising flour
Hershey kisses

Cream margarine and peanut butter. Add sugars, cream well. Add egg and vanilla. Beat wel together and slowly add the flour. Roll into 3/4 inch balls. Roll balls in sugar (or colored sugar). Place on ungreased sheet and bake at 350 for 5-7 min or until they start to crack. Take out and place Hershey Kiss in center and bake 5 more min. Cool on paper bag.

Lynn Creason

Peppermint Shortbread

1cup butter
1/3cup sugar
2 1/2 cup flour
8oz vanilla flavored cany coating
2/3cup crushed hard peppermint candy

Beat butter at med speed until creamy; gradually add sugar. beating well. Add flour, beating just until blended. Divide dough in 3 equal portions. Place 1 portion of dough on ungrased sheet; roll into 6inch circle. Score dough into 8 triangles. Repeat with remaining 2 portions of dough. Bake at 325 for 25 min or until barely golden. Cool on cookie sheets 5 min. Remove from cookie sheets and cool completly on wore racks. Working carfully, separate disks into wedges. Melt candy caoting in top of a double boiler over hot water. Remove from heat. Dip wedges of shortbread in melted caoting; place shortbread on wax paper. Sprinkle crushed candy over coated edges. Let stand until coating is hardened. Makes 2 dozen.

Gina Hornsby

No Bake Carmel Drops

1 tbls butter
6 tbls evaporated milk
24 carmel candies
3cups Rice Crispie cereal
2 cup Corn Flakes
1cup chopped nuts, optional

Melt butter and carmels in heavey saucepan over low heat, stirring frequently to prevent scorching. Stir in evaporated milk. In large bowl, combine the cereals and optional nuts together. Pour carmel mixture over cereals. Lightly butter hands and mix to form balls.

Jean Keisor