Peppermint Thins

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled

1/4 tsp. peppermint extract

1 sleeve RITZ Crackers (36 crackers)

1 candy cane (6 inch), crushed

MIX chocolate and extract.

DIP crackers in chocolate, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.

REFRIGERATE 30 min. or until chocolate is firm.

Cracker Candy

This recipe speaks to my sweet and salty tooth!

Line a cookie sheet with foil. Place Saltine crackers side by side to cover entire sheet.

On stove:
1 stick butter
1 stick margarine
1 C dark brown sugar

Bring to a boil and simmer 3 min. Pour over crackers. Bake 400 degrees for 5 min.
Pour 12 oz chocolate chips over hot crackers and spread as it melts. Let cool.
30 minutes in the freezer or 1/2 day in the refrigerator.

Oreo Truffles

This is a great Kraft Foods recipe that is easy and decadent! Lindsay turned me on to these and they make great gifts in little Chinese take-out boxes.

1 pkg. (8 oz.) Cream cheese, softened

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. You can sprinkle tops with reserved Oreo crumbs or decorate with melted white chocolate.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Cannon Balls

This little treat was an essential part of my Christmas experience growing up. My mom would make a batch and we would munch on them while we played our traditional game of Christmas Day Monopoly and drank Coke out of glass bottles!

1 lb chopped dates

1 C sugar
1 stick butter
2 tsp vanilla
2 C Rice Krispies
2 C pecans
coconut

Boil dates, sugar and butter- 3 min.
Add vanilla and pour over Rice Krispies and pecans.
Form into balls and roll in coconut.

Sopapilla Cheesecake

2 8oz pkgs cream cheese, soft
2 8oz cans crescent rolls
2 cups sugar, divided
2 tsp vanilla, divided
½ cup butter (one stick)
Cinnamon

Line a greased 9x 13 pan with crescent rolls. Pinch dough to close up perforated holes or buy seamless (Pillsbury makes some called "Recipe Creations Crescents")

Mix together: cream cheese (softened), 1 cup sugar and 1 tsp vanilla. Spread cream cheese mixture over dough, about ½ inch from the edge

Stretch the second can of rolls over the cream cheese mixture like a 2-crust pie and pinch the edges together

Melt the stick of butter and 1 cup of sugar together over hi heat stirring the whole time 2 min. then add 1 tsp vanilla. Pour evenly over the entire crust (sides too). Sprinkle with lots of cinnamon.

Bake 350 for 30-35 min

Serve by itself or with honey and can cream. Eat hot or cold.

This recipe courtesy of Nichole

Chicken in a Basket

3-4 chicken breasts (boiled and shredded)
4 oz cream cheese (softened)
3 Tbsp butter
green onions
salt & pepper
2 cans crescent rolls
bread crumbs

Combine chicken, cream cheese, 2 T butter & onion. Salt and pepper to taste. Roll out crescent rolls and press the seams of two triangles to make a rectangle (one can makes 4). Place a spoonful of mixture in the center and bring opposite corners together to meet in the middle. Press seams together to keep mixture inside. Brush with remaining tbsp of butter. Sprinkle with bread crumbs.

Bake 350 for 20-25 minutes


Thanks, Amy...too easy!

Beef Ravioli in Basil Cream Sauce

1 24 oz. pkg frozen beef ravioli (or cheese if you wish to make it vegetarian)
2 T butter
1 8oz pkg. sliced mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp dried italian seasoning
1 10oz can mild rotel
2 T chopped fresh basil
1 c whipping cream
1/2 c grated parmesean cheese
1/2 tsp salt

Prepare ravioli per directions on bag.

Melt butter in skillet over medium heat. Add mushrooms and next 3 ingredients. Saute over med. heat 6 min. or until mushrooms are soft. Stir in rotel, basil and cream. Bring to boil. Reduce heat, simmer and stir occasionally. Stir in parmesan cheese, add salt. Mix ravioli and sauce in 9X13 dish. Toss.

Thanks, Sharla...Yum!