olor and flavoring. The cooked candy mixture will have a golden
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
ombined.
Next form the candy bars: Line cookie sheets with
Crush 5 of the candy bars.
Combine Cool Whip,
ard crack.
Use candy thermometer.
While candy is cooking, prepare
Chill the candy by keeping it in the
smooth layer. Refrigerate the candy to set the chocolate and
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
it is a forgiving recipe.
Put candy canes into a food
Combine both Chex cereals, pretzels and peanuts in large bowl. Melt the coating in microwave at 50% power, stirring every 2 minutes.
Pour melted coating over dry mix and stir until all is coated well.
Line two cookie sheets with wax paper and spread mix all over.
Chill at least 15 minutes.
Remove from pans by breaking apart like peanut brittle.
Store in Ziploc bags.
Refrigerate in humid weather.
Makes a very large amount of candy.
May want to halve the recipe.
CANDY:.
In a large saucepan
Line cookie sheets with waxed paper.
Place candy coating in medium microwave-safe bowl or 4-cup microwave-safe measuring cup. Microwave on Medium for 3 to 4 minutes, stirring once halfway through melting.
Stir in chow mein noodles and peanuts.
Drop by teaspoons onto waxed paper-lined cookie sheets.
Let stand until set.
Store in refrigerator.
Makes 3 dozen cookies.
lowly, to 236F on a candy thermometer or until mixture reaches
\"Glue\" together the stems of two mini candy canes with the icing.
Glue a third candy cane to the other two stems so you form a tripod.
Let dry thoroughly (let icing harden).
Place upside down so the curve of the candy canes is the base.
Add a place card with your guests name so they know where to sit or any small sign with whatever you want to say.
Repeat and make more as needed.
Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.
Garnish with a small candy cane hooked over the edge of the glass.
end to form a candy cane.
Place several inches
Cream together the butter, sugar and brown sugar.
Add eggs and vanilla.
Mix together the flour, oatmeal (put small amounts of oatmeal into blender until it turns to powder), salt, baking powder and baking soda.
Mix all those ingredients and add chocolate chips, Hershey candy bar (grated) and chopped nuts.
Put candy bars in large pan and melt with margarine, stirring until mixture is smooth and creamy.
Remove from fire and add sugar, cooling slightly.
In bowl, sift together flour, salt, baking soda.
Put Milky Way mixture in large mixing bowl. Alternately add flour and buttermilk until all is used.
Add pecans.
Pour into greased and floured tube pan that the bottom has been lined with wax paper.
Bake at 350\u00b0 for 1 hour or until test for done.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.