Hosted By Kris Davis,Sunday December 6, 1996

GIRL SCOUT THIN MINT

1 pkg. chocolate almond bark
1 bottle of peppermint oil extract
1 pkg. Hi Ho Crackers

In a double boiler melt the almond bark with the peppermint extract. Dip the Hi Ho Crackers in the chocolate and place on wax paper. Cool 20 minutes.

Lynette Malchow

SOFT CHOCOLATE CHIP COOKIES

2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1/4 cup butter
1 cup packed brown sugar
1 tsp. vanilla extract
3 eggs
2 cups (12 oz bag) Nestle Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)

Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts (if using). Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 375 oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes. Remove and cool completely. Makes about 5 dozen cookies.

Kris Davis

TOFFEE BARS

1 cup butter
1 cup packed brown sugar
1 egg yolk
1 tsp. vanilla
1/4 tsp. salt
2 cups flour
1/2 milk chocolate bar (8 oz size)
1/2 cup chopped walnuts

Preheat oven to 350. Mix butter, brown sugar, egg and vanilla. Sprinkle salt. Stir in flour and blend well. Spread on greased cookie sheet 13????Bake 20-25 minutes until golden. Remove from oven and immediately place chocolate on top. Once melted, spread chocolate over surface. Sprinkle with nuts. Cut into squares while warm.
Gabrielle Sperner

RICH CHOCOLATE PUMPKIN TRUFFLES

2 1/2 cups crushed vanilla wafers
1 cup toasted ground almonds
3/4 cup sifted powdered sugar, divided
2 tsp. ground cinnamon
1 cup (6 oz) chocolate pieces, melted
1/2 cup LIBBY?olid Pack Pumpkin
1/3 cup coffee liqueur or apple juice

In medium bowl, combine vanilla wafer crumbs, ground almonds, 1/2 cup powdered sugar and cinnamon. Blend in melted chocolate, pumpkin and coffee liqueur. Form into 1-inch balls. Refrigerate. Dust with remaining 1/4 cup powdered just before serving. Makes 4 dozen truffles.

Scott and Sue Irwin

NIMBLE BARS

1st PART
1/2 cup butter
1/4cup sugar
5 Tbls cocoa
1 tsp. vanilla
1 egg

2nd PART
1 cup coconut
2 cups crushed graham crackers
1/2 cup chopped walnuts

3rd PART
1/4 cup butter
3 Tbls milk
1 cup powdered sugar
2 Tbls instant vanilla pudding mix (dry)

4th PART
Dark Bakers Choc. (4 oz)
1 Tbls butter
Take the 1st PART and boil over hot water until melted and thickened. Take the 2nd PART and mix it into the 1st PART. Spread onto an aluminum foil lined 13 x 9 pan. Take the 3rd PART and boil over hot water to get a smooth texture and spread over the 1st/2nd mixture that is already in the pan. Melt the 4th PART and spread on top of the 3rd PART. Chill in refrigerator.

Heather Roberts

CATHEDRAL WINDOW CANDY

2 Tbls butter
1 cup chocolate chips
1 egg, beaten
3 cups colored miniature marshmallows
1/3 cup chopped walnuts
Enough coconut to cover an 18 inch area of tin foil or waxed paper

In a double boiler melt 2 Tbls butter with 1 cup chocolate chips. Stir together. Add 1 beaten egg, stir well. Cool. Stir in 3 cups colored miniature marshmallows and 1/3 cup chopped walnuts. Lay out 18 inches of tin foil or waxed paper. Cover with coconut. Spoon chocolate/marshmallow mixture down the middle of the tin foil or waxed paper. Roll chocolate/marshmallow mixture back and forth until it is covered with coconut. Refrigerate until firm. Cut in 1 inch pieces except leave in the shape of tube until ready to serve (marshmallows will dry out if the 1 inch pieces are separated). When you are ready to serve, separate and spread out.
Sherry Isenberg

CHOCOLATE GRAHAM GOODIES

3/4cup Butter Flavor Crisco
1/2cup granulated sugar
1/2cup firmly packed light brown sugar
1 large egg
2 Tbls milk
1 tsp. vanilla
1 1/4cup flour
1 1/4cup graham cracker crumbs
1/2tsp. baking soda
1/4tsp. salt
1/4tsp. ground cinnamon
1 pkg. 12 oz M & M Chocolate Mini Baking Bits

Preheat oven to 350. In a large bowl, electric mixer, cream the Crisco and sugars until light and fluffy. Add egg, milk, and vanilla. Blend well. In a separate bowl, combine flour, graham cracker crumbs, baking soda, salt and cinnamon. Add into the cream mixture. By hand, stir in the M & M? Drop by heaping tablespoons, 2 inches apart on ungreased cookie sheet. Bake 8 -10 minutes. DO NOT OVERBAKE. Cool 1 minute and put on wire rack. Makes 3 dozen.

LeAnn Curro

PEANUT BUTTER KISSES

1/2cup margarine
1/2cup peanut butter
1 1/4cups all purpose flour, (divided)
1/2cup sugar
1/2packed brown sugar
1 egg
1/2tsp. baking soda
1/2tsp. baking powder
1/2tsp. vanilla

Heat oven to 350. With electric mixer beat the margarine and peanut butter for 30 seconds. Add 1/2cup of the flour and the rest of the ingredients. Beat until combined. Add the rest of the flour and beat well. Shape into 1 inch balls and bake for 7 to 9 minutes or until bottoms are lightly brown. Immediately press 1 chocolate kiss into the middle of each cookie.

Jennifer Kreiter

PEPPERMINT CANDY COOKIES

The Dough
1 cup butter (do not substitute)
1/2cup confectioners?gar
1 tsp. vanilla
2 1/2cup all-purpose flour
1/2cup chopped walnuts

Cream the butter, sugar, and vanilla together until fluffy. Add the flour and walnuts and blend to form a dough. Wrap in plastic wrap and chill for 1 hour.

The Candy Mixture For Garnish
1/4pound peppermint candy, crushed fine
1/2cup confectioners?gar

In a small bowl, combine both ingredients. Set aside. Three tablespoons of this mixture is used in the filling below and the remainder is used to garnish the cookies.

The Filling
2 Tbls. Cream cheese, softened
1 tsp. milk
1 drop red food coloring
1/2cup confectioners?gar
3 Tbls candy mixture (above)

In a bowl, blend together the cream cheese, milk, food coloring, and the confectioners?gar until smooth. Blend in the 3 Tbls candy mixture. Remove the dough from the refrigerator and for each cookie pinch off a rounded teaspoon of the dough. Form into a ball and shape the dough around your thumb to make a little compartment in the middle. Place about 1/4 teaspoon of the cream cheese filling in the depression. Pinch the dough back together and roll it back into a ball. Repeat the process with the remaining dough and filling. Place the balls on a nonstick cookie sheet. Bake in a preheated 350 oven for 10 to 12 minutes. Do not brown. Remove the cookies to a cooling rack. To garnish, roll the cooled cookies in the remaining candy mixture.

Theresa Schindler

OATMEAL RAISIN

3/4cup margarine or butter
1 3/4cup all purpose flour
1 egg
1 cup packed brown sugar
1/2cup sugar
1/4tsp. baking soda
1 tsp. baking powder
1 tsp. Vanilla
1 cup raisins
1/2tsp. cinnamon (optional)
1/4tsp. ground cloves (optional)

In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the brown sugar, sugar, egg, baking powder, vanilla and baking soda. If desired, stir in cinnamon and cloves. Beat till thoroughly combined. Beat in remaining flour. Stir in oats. Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375 oven for 10 -12 minutes.

Kristin Billingtonn