Here are some of the recipes I have made successfully.

MICROWAVE PEANUT BRITTLE:  From AllRecipes  http://allrecipes.com/Recipe/Microwave-Oven-Peanut-Brittle/Detail.aspx

CHOCOLATE TRUFFLES: From Good Eats http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29057,00.html

HOMEMADE MARSHMALLOWS: From FamilyFun http://jas.familyfun.go.com/recipefinder/display?id=41021

EDITED: I tried to post the recipes themselves but this forum screws up all formatting I paste in, so it was all run together and I could not fix it. So, there are some links. Sorry about that. If anyone knows how I can paste in something, please let me know!

I don't have a name for these but we make them every year.

Take prepared refridge cookie dough. Spray a mini muffin pan. Place 1 piece of dough in each muffin cup. Bake at 350 for about 5 minutes. Press a mini Reeses Peanut Butter Cup in each piece of dough. Bake another 5-7 minutes till cookie looks done. Cool for a few minutes then pop out of pan. I've used sugar cookies, peanut butter cookies, and chocolate chip cookies. When I'm being really frugal, I'll make the dough from scratch.

we make those same exact cookies.  Usually with the peanut butter mix.  I have made the dough from scratch, but will normally go with the bagged mix.  These ALWAYS get rave reviews because they add so much flavor to cookie.

Made these year round and at Christmas growing up with appropriately shaped cookie cutters. One of my Mom's Recipes.

• Sugar Cookies
•  
• 3 cups flour
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 3 Tablespoons milk
• 2 eggs
• 1 teaspoon vanilla
• 1 1/4 cup butter/Crisco mix
•  
• Mix dry ingredients together. Add rest of ingredients. Mix.
  Roll out thin and cut out with cookie cutters.
  Decorate with sugar before baking.
  Bake at 350 until lightly brown around edges.
  Can be decorated after cooled with powdered sugar glaze.

• A recipe from my Mom's Betty Crocker Cookie Cookbook We made these every year at Christmas when I was growing up.
• Spritz Cookies
• 1 cup butter
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon salt
• 1 teaspoon flavoring (vanilla or almond extract)
• 2 1/4 cups all-purpose flour
•  
• Heat oven to 400. Mix butter, sugar, egg, salt and flavoring thoroughly.
  Add flour and mix together.
  Using 1/4 of the dough at a time, force dough through cooky press on ungreased baking sheet in desired shapes. Bake 6 - 9 minutes, or until set but not brown. On subsequent panfuls, make sure baking sheet is cooled or cookie will pull away from panwhen you lift up on the press.
  
  Variations:
  Chocolate Spritz
  Blend 2 squares (2 ounces) unsweetened chocolate, melted, into the butter mixture.
  
  Dough can be tinted using food coloring.

• Another confection made at Christmas time when growing up.
•  Seafoam
•  
• 2/3 cup water
• 3 cups white sugar
• 1/2 cup white karo syrup
• 1 teaspoon vanilla
• 2 egg whites
•  
• Cook first four ingredients in a saucepan until it forms a hard (not crisp) ball when dropped in cold water.
  Check with a candy thermometer.
  Pour on stiffly beaten egg whites. Beat until proper consistency to drop onto buttered tray. Let harden.

• This is the Carnation brand recipe. oh so good.
• Carnation Famous Fudge
•  
• 2 Tablespoons butter
• 2/3 cup undiluted Carnation Evaporated Milk
• 1 1/2 cups granulated sugar
• 1/4 teaspoon salt
• 2 cups (4 oz) miniature marshmallows
• 1 1/2 cups (9 oz) semi-sweet chocolate chips
• 1 teaspoon vanilla
•  
• Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat.
  Stir in marshmallows, chips, and vanilla. Stir vigourously for 1 minute or until marshmallows are melted.
  Pour into foil lined 8x8 pan; chill until firm.
  
  Optional:
  Add 1/2 cup chopped pecans or walnuts, adding them at the same time as the marshmallows.
  Use milk chocolate chips instead of semi-sweet.
  Use butterscotch chips instead of semi-sweet.
  Use mint-chocolate chips instead of semi-sweet.

I know I posted this elsewhere, but thought it was worth retyping. To give home made candies and cookies, line a shirt box with tissue paper. Place a few of each treat in seasonal decorated muffin cups and place in the box. Top with a big bow. OR, reuse cookie tins found at Goodwill for .05-$1.00. I find that a nice presentation makes homemade treats look sooo much nicer.

Sherry;

I stopped here!

Carolyn

I love to make sugar cookies and dip one half of each cookie in melted white chocolate. Once they've dried, I then drizzle green and red melted chocolate over the entire cookie. (White chocolate tinted red and green.)   If I have time, I make the dough from scratch, if not Iuse a mix.

I also do this with pretzel rods, too.  It makes them really festive looking and they are durable and long lasting in baskets and cookie tins.

 Last year, I made Bernie's Oreo Truffles and drizzled them with white and dark chocolate. My neighbors were asking me for the recipes before the day was over!

Butterscotch Fudge

1 (14 ounce) can sweetened condensed milk

1 (11 ounce) package butterscotch chips

1/2 (11 ounce) package white chocolate chips

1 teaspoon butter flavored extract

1 teaspoon rum flavored extract

In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth. Remove from heat and stir in butter and rum flavorings. Pour into a 9x13 inch dish, cover and refrigerate until firm, 30 minutes. Cut and serve

Peppermint Crunch

1 lb. white chocolate

2/3 c. crushed peppermints

Melt chocolate over low heat, add candy. Pour and spread onto large buttered sheet pan. When cool, break into pieces

Peppermint Patties

1 box confectioners' sugar  (1 pound)

  tablespoons butter or margarine -- softened

2 or 3 tsp peppermint extract

1/2 teaspoon vanilla extract

1/4 cup evaporated milk

2 cups semisweet chocolate chips -- 12oz

2 tablespoons shortening

In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 in.; chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties; place on waxed paper to harden and freeze for a short while. Makes about 5 dozen.

Sugarplums

1/2 cup finely chopped pitted dates

1/2 cup finely chopped walnuts

1/4 cup finely chopped dried apricots

1/4 cup finely chopped dried figs

1/4 cup finely chopped pistachio nuts

2 tablespoons brandy

1 tablespoon apricot preserves

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/3 cup sugar

Line a small baking sheet with waxed paper. In a food processor, combine the dates, walnuts, apricots, figs, pistachios, brandy, apricot preserves, cinnamon and cloves. Pulse until the mixture begins to clump together. Using a teaspoon, scoop up a rounded spoonful of the mixture, press together, and roll between your palms into a compact ball. Roll the round in the sugar. Place on the prepared baking sheet. Repeat with the remaining fruit-and-nut mixture and sugar. Refrigerate until firm, at least 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 18 confections.

Cherry Merry Christmas Crunch

2 cups walnut halves

1 cup candied red and green cherries, cut in half

2 tablespoons butter or margarine

1 teaspoon salt

1 teaspoon maple extract

1/4 teaspoon cherry extract

2 cups sugar

3/4 cup light corn syrup

1/4 cup maple syrup

Generously grease baking sheet; set aside. Combine walnuts, cherries, butter, salt and extracts in medium bowl; set aside. Combine sugar, corn syrup and maple syrup in heavy, large saucepan. Bring to a boil. Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan). Cook over medium heat until thermometer registers 300°F (hard-crack stage). Remove from heat; stir in walnut mixture. Quickly pour onto prepared baking sheet. Cool completely. Break into pieces.

Quick Bread Fruitcake

2 eggs

2 cups of water

1 pkg. of Pillsbury cranberry quick bread mix

1 pkg. of Pillsbury date or nut quick bread mix

2 cups of chopped pecans

2 cups of raisins

2 cups of candied cherries

1 cup of cut-up candied pineapple

Heat oven to 350 degrees. Grease and flour the bottom and sides of a fluted tube or 10 inch tube pan. In large bowl, combine eggs and water. Add remaining ingredients. Stir by hand until combined. Pour into prepared pan. Bake at 350º for 75-85 minutes or until toothpick comes out clean. Cool in pan 30 minutes. Loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator.

Sherry got these. Carolyn

Christmas Cheer Candy (No Cook) 1 Stick Butter, Melted

1 Can Sweetened Condensed Milk

2 Lbs. Powdered Sugar

½ Lb. Candied Cherries, finely chopped

1 Can Coconut (1 1/3 Cups)

4 Cups Chopped Nuts

Mix all ingredients together in a large bowl. Form rolls, wrap and refrigerate. Slice thinly and serve. Or form into small bowls, chill until firm and dip in melted chocolate. Store in an airtight container.

Banana Fruit Cake

Yield: 12 servings 3/4 c Butter

2 c Brown sugar

4 Eggs

2 1/2 c All-purpose flour

1 c Walnuts; chopped

3 c Candied fruit

1 c Pineapple

2 c Dates; chopped

1 tb Orange juice

1 ts Orange rind; grated

1/2 ts Orange extract

1 ts Baking powder

1 ts Baking soda

1 ts Salt

1/4 ts Ground nutmeg

1/4 ts Ground cloves

1 ts Ground cinnamon

1 1/2 c Mashed bananas

Prepare two 2 loaf pans (9" x 5") and preheat the oven to 300 F. In a large bowl combine the fruit, dates, pineapple and walnuts. Dredge them with 1/4 cup of the flour. Sift the remaining flour together with the baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. Cream the butter, add the sugar and beat until the mixture is light and fluffy. Beat in the eggs, one at a time. Beat in the orange rind, orange juice and orange extract. Mash the bananas with a fork. (A food processor will tend to liquefy the bananas and this will change the texture of the cake.) Alternately stir the bananas and the flour mixture into the creamed mixture. Stir in the floured fruit and nuts. Turn into the prepared pans and bake for 2 hours and 15 minutes, or until a skewer inserted into the middle of each cake comes out clean. Cool in the pans for 20 minutes, then turn out onto racks.

Grandma Dried Apple Fruitcake

1 cup Brown Sugar

1 cup white sugar

1/2 cup crisco

1 cup molasses

1 cup buttermilk

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon baking soda

1 cup dried apples (soaked)

4 cups flour (more or less)

1 cup raisins

1 cup dates

1 cup dried citrus fruits

Mix all ingredients well.  Put in greased and floured loaf pans. Bake at 350 degrees till done (about 1 hour)

Grandmother' s Holiday Sugar Cookies

1 cup butter, softened

1 1/2 cups confectioners' sugar

1 egg

1 tsp vanilla

1/2 tsp almond extract

2 1/2 cups flour

1 tsp baking soda

1 tsp cream of tartar

Mix thoroughly the butter, confectioners sugar, egg, vanilla, and almond extract. Blend in the flour, baking soda, and cream of tartar. Cover and chill for 2 to 3 hours. Heat the oven to 375 F. Roll the dough to approximately 1/4 of an inch thick on a lightly floured surface. Cut into desired shapes. Sprinkle with granulated sugar. Place on a lightly greased baking sheet. Bake for 7 to 8 minutes or until lightly brown on the edge. Yield: depends on cookie cutter used

 Gotta put this in for all those good dogs out there who cuddle up by us while we read ( or like mine lays down on my lap and tries to swat my book down:))  I bake these year round for my golden ABBY, she loves them.  She even gives some to her puppy friends for Christmas!!

Delightful Dog Biscuits

Preheat oven to 350 , line 2 cookie sheets with parchment paper, or foil and spray with cooking spray.

Ingredients

3 cups of whole wheat flour

1 ½ teaspoons of baking powder

2 eggs

1/3 cup of vegetable oil

2 small baby food bottles of turkey

1 baby food bottle of sweet potatoes

1/4 cup of white flour for rolling & dusting

Preparation

Put the whole wheat flour & baking powder in a large mixing bowl.

In a small mixing bowl whisk together the rest of the ingredients (except for the white flour). Fill each baby food jar apx 1/3 with water and shake with lid on to get all the remains out and whisk into the bowl.

Next, pour the wet ingredients over the wheat flour and mix with your hands until you can form the dough into a ball. (If necessary at a tablespoon of water at a time to incorporate all the flour.)

Take 1/3 of the dough at a time and roll out on a floured surface to 1/8 inch thick. With cookie cutters or a knife cut into shapes and place on prepared cookie sheets. With a fork prick each cookies a couple times.

Bake for 30 minutes on the middle rack or until biscuits are a golden brown. Remove from the oven and let cool.

These will last in a sealed cookie jar for 3 weeks or can be frozen for future use.

Scratch Method

Instead of baby food : boil 1/3 of a chicken breast with 4ounces of a raw sweet potato in 1 cup of water. When chicken is fully cooked and sweet potato soft - transfer into a food processor and puree until smooth.

Follow rest of instructions to prepare biscuits.

Variations

- try different meats (avoid ham, or any baby food which contains onions)

- try different vegetable

- use 2 jars of applesauce and a ½ teaspoon of cinnamon

- instead of baby food add 1 cup of creamy all natural peanut butter

Yum!  Penny I am going to be trying out a couple of yours this year!

Thanks!!

Sherry

got recipes to here

Carolyn

Sour Cream Sugar Cookies

1 cup of Crisco butter flavored shortening, 1 cup sour cream, 2 cups sugar, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons vanilla, 5 1/2 cups of flour, 2 eggs  Cream shortening, sour cream sugar and vanilla, add eggs and then add dry ingredients.  When fully mixed refrig for at least an hour.   Roll out and cut out shapes Bake at 350 for 10 min.  I always take out a little early so when they cool they will still be soft cookies.   Cool. Frost with icing made of  2 cups of Crisco or two sticks, 1 bag of powdered sugar, half and half and 2 teaspoons of vanilla, I sometimes also add 1 teaspoon almond flavoring.  These cookies are favorites around our place!

Mashed Potato Candy

1 medium potato 4 cups powdered sugar ( more or less ) 1/2 cup flaked cocoanut 1 tsp vanilla 1 cup peanut butter 1cup peanuts crushed boil potato , drain and mash. stir in 1 cup powdered sugar and cocoanut and vanilla. beat with mixer til smooth.add more powdered sugar til mixture resembles pie dough.   roll into rectangles on wax paper. spread with peanit butter and sprinkle with peanuts. roll up like a jelly roll and put in wax paper in the frig let cool and slice into pieces     ( i tried a new idea and it worked great) mix about 1/4 cup cocoa in the powdered sugar and make it chocolate. can use more cocoa if you want it more chocolate .makes it very good Very good with just the peanut butter and no coconut or peanuts.  This will need to be stored in a covered container.

Oreo Cookie Candy 1 package of oreo cookies put through a blender or food processor 1 8 oz package of cream cheese 1 package vanilla bark Mix well shape. Put mixture in the frig for at least an hour.   Then shape into small balls and put on cookie sheet. Dip in the white bark stuff that you have melted in a crockpot Let candy sit until it is firm. Try not to eat more than one! lol

PEANUT BUTTER FUDGE

1 Cup Peanut Butter

2 1/2 cups Confectioner's sugar

1/2 cup Brown Sugar

1/2 tsp. Vanilla

1/2 cup Melted Butter (added last)

6ozs. chocolate chips and 1/2 cup butter

Cream ingredients together.  Pat into 9 x 13 pan.  Take 6 ozs. chocolate chips and 1/4 cup butter and melt in a double boiler together.  Once melted spread on top of the ingredients in the pan.  Chill.

This is a quick and easy no cooking involved fudge.