December 2009

December PEPPERMINT FUDGE
2 ½ c. sugar
½ c. butter
5 oz evaporated milk
7 oz marshmallow creme
8 oz Almond Bark
½ c crushed peppermint candy canes
Red Food Coloring (optional)
Combine first three ingredients in large sauce pan, and boil for 5 minutes. Remove from heat. Add marshmallow creme and Almond Bark. Blend until smooth. Stir in candy. Add food coloring to desired pink. Line 9X13 pan with foil, butter foil, and pour mixture into pan. Sprinkle top with additional peppermint candy bits. Let harden before cutting. Cut with a warm knife. Enjoy!

Cookie Exchange Recipes
Chocolate Chip Cream Cheese Bars

2 rolls Pillsbury chocolate chip cookie dough 2 eggs2 eight oz. cream cheese, softened 3/4 cup white sugar1 tsp. vanilla 3/4 cup flaked coconut1/2 cup chopped walnutsHeat oven to 350 degrees. Grease a 9x13 baking dish. Slice one cookie roll and press in bottom of pan. Cream remaining ingredients and spread on top of dough. Slice remaining cookie roll and arrange on top to cover, bake 40-45 minutes, cool, cut into bars.

Holiday ATC

PEANUT BUTTER MUNCHES

1 c smooth or crunchy peanut butter

1 c white sugar

1 lg egg

Mix all three ingredients together drop by the teaspoon or roll into balls and press with a fork unto a lightly greased cookie sheet and bake for 10 - 12 minutes at 325 degrees