12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies

Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1″. Butter foil. Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water, combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over top. Using a knife, lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1″ squares, diamond shapes or rectangles to make 64 pieces. Store in refrigerator.

3 cups flour
1 tablespoons baking powder
1/2 cup sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 large eggs
1 cup milk
1/2 cup melted butter, margarine or oil
2 teaspoons rum or rum extract

1 tablespoon sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

In a large bowl, combine flour, baking power, sugar, nutmeg and cinnamon. In a medium bowl, whisk eggs, milk, oil and rum. Pour liquid ingredients over dry, stir just until mixed. Spoon batter evenly into 12 greased, 2 1/2 inch muffin cups.

In a small container, combine sugar, nutmeg and cinnamon. Sprinkle evenly over tops of muffins. Bake in a 400F oven for 20 minutes or until golden.

2 tbs Butter or margarine
2/3 c Undiluted Evaporated Milk
1 1/2 c Granulated sugar
2 c (4 ounces) miniature Marshmallows
2 c (12-ounce package)White Morsels
1 1/2 c honey roasted Peanuts, divided
2 tsp Vanilla extract

Combine butter, evaporated mink and sugar in medium, heavy saucepan.   Bring to a full rolling boil over medium heat, stirring constantly.  Boil for 4 1/2 to 5 minutes, stirring constantly. Remove from heat.

Stir in marshmallows, morsels, 1 cup peanuts and vanilla. Stir  vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 9-inch square baking pan.

Coarsely chop remaining peanuts; sprinkle over fudge and press in.  Chill until firm. Remove foil before cutting fudge into squares.

8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon almond extract
12 ounces baking chocolate, melted
3/4 cup chopped dried pitted cherries
3/4 cup chopped macadamia nuts

Beat cream cheese, sugar and almond extract in large mixing bowl at medium speed with electric mixer until well blended. Gradually add chocolate, mixing well. Stir in cherries and nuts. Spread into greased 8-inch square baking pan. Chill several hours or overnight.

Cut into squares.

Makes 2 1/2 pounds.

3/4 cup margarine
1-1/2 cup brown sugar, firmly packed
2 tablespoons water
2 cup chocolate chips
2 Eggs
2-1/2 cup flour
1-1/4 teaspoons baking soda
1/2 teaspoon Salt
12 ounces Andes mint candy (2 boxes)

Melt margarine, add chips and stir until partially melted. Remove from heat and stir until chips are completely melted. Pour into large bowl. Add brown sugar and water and cool slightly. At high speed, beat in eggs one at a time. Reduce to low speed and add dry ingredients. Stir until blended. Chill dough. When ready to bake, line cookie sheets with foil. Preheat oven to 350 degrees F. Roll dough into very small balls (about 1/2 teaspoon per ball). Place 2 inches apart and bake for 10 minutes.

Remove from oven and while cookies are still on pan, place half a candy piece on each cookie. Remove to waxed paper, wait about a minute and swirl the candy pieces across top of cookie.

1 (16 ounce) can whole cranberry sauce
1 (21 ounce) can apple pie filling
1 (18.25 ounce) box yellow cake mix
1/2 cup (1 stick) butter
1/2 cup chopped almonds, walnuts or granola

Heat oven to 325 degrees F.

Dump cranberries into an ungreased 9 x 13-inch pan. Dump apple pie filling into pan. Spread mixture evenly and “sift” dry cake mix on top.   Cut up butter and dot top of cake. Sprinkle nuts or granola on top of cake. Bake 1 hour and 15 minutes. Cool 10 minutes, then cut into squares.

Serve with Cool Whip or ice cream.

2 large packages of cherry jello

1 cup diced celery

2 large cans of whole cranberries

1 cup chopped nuts

2 cups hot water

1 pint sour cream

Dissolve jello in hot water. Add other ingredients, except sour cream. Pour half in a 9×13″ glass dish and set. Then spread sour cream over the set jello mixture. Pour the other half of the jello mixture on top and put in the refrigerator to set again.