Ingredients:

10 regular size candy canes
2 pounds (1 kg) white chocolate

Cooking Instructions:

Take wax paper or parchment paper and line your cookie sheet with this.

Let your kid(s) help you unwrap the candy canes then place them in a zip lock bag and then take a hammer or rolling pin and crush the candy canes into chunks of less than 1/4 of an inch then set aside.

To melt your white chocolate place in a boiler or…

Ingredients:

1 (12 ounce can) 7-Up or lemon-lime carbonated soda (divided use)
1 cp mixed dried fruit (cranberries, strawberries, blueberries, cherries) or you can use your own choice of fruit
1-1/2 cps (3 sticks) butter or margarine, at room temperature
2 cps sugar
4 eggs
3 cps flour
2 tablespoons of lemon extract

Preparation:

Prepare your bunt cake or angel food cake pan with grease and flour. Preheat your oven to 325

In a measuring…

This also includes the great home made frosting as well.

Ingredients:
2 cps of self-rising flour
2 cps of granulated sugar
3 tablespoons cocoa
1 cp Coca-Cola
1 cp butter or margarine
1 1/2 cps miniature marshmallows
2 eggs, well beaten
1/2 cp buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract

Cake Preparation:

Preheat your oven to 350 degrees
Take a 9 by 13 inch pan grease and flour it then set to the side and in a large bowl…

Crust
2 cups all purpose flour
1 cup packed brown sugar
1/2 cup softened butter

1/4 tsp salt
1 cup chopped pecans

Topping:

1/2 cup butter
3/4 cup packed brown sugar

1/2 cup bittersweet chocolate chips
1/2 cup white chocolate chips

Preparation Instructions:

Preheat oven to 350 degrees.

Line a 9×13 pan with foil and place on rack in the center of the oven.

Crust:
In a large bowl combine flour, 1 cup brown sugar, 1/2 cup butter and  
salt and mix for 2 minutes on medium speed. The mixture should have a texture like graham cracker crumbs.…

1/2 roll chocolate chip cookie dough
2/3 cup water
1/2 cup butter

4 7 ounce packages fudge frosting mix

1 cup chopped pecans
2 cups semisweet chocolate chips
2 cups miniature marshmallows

Preparation Instructions:

Preheat oven to 350 degrees.

Slice the refrigerated cookie dough and press it out onto a greased 13×9 inch baking pan. Bake for about 13 minutes, or until just lightly browned and set aside to cool.

Combine the water, butter and frosting mix in a pan and mix well. Heat the mixture to allow the butter to melt, remove from heat and let cool for 10…

1 3/4 cups flour
1 cup brown sugar
3/4 cup brown sugar

1/2 cup melted butter
1 cup butter

2 cups pecan halves
2 cups milk chocolate chips

Preparation Instructions:

Preheat oven to 350 degrees.

In a large mixing bowl, combine 1 cup of the brown sugar and the flour and mix well. Add the 1/2 cup melted butter and blend until the mixture resembles cornmeal. Spread the mixture into a 13×9 inch baking pan.
Spread the pecan over the top of the mixture.

Combine the 3/4 cup brown sugar and 1 cup of butter in a small pan and heat…

3 cups miniature marshmallows
1 8 ounce chocolate bars
3/4 cups chopped nuts

Preparation Instructions:

Place the chocolate bars in a pan and melt slowly over low heat. Stir the chocolate constantly to prevent scorching.

Once the chocolate has completely melted, stir in the chopped nuts and marshmallows. Stir the mixture well to allow the marshmallows to completely melt.

Spread the fudge in an 8×8 inch pan that has been buttered and allow it to cool. This recipe makes 1 1/2 pounds of fudge.

Contributed by Connie Corder, Copyright 2009 ChristmasChimney.com

1/2 cup butter or margarine
1 lb. chopped dates
1 egg (beaten)

1/2 cup Rice Krispies
1/2 cup chopped nuts (optional)
1 tsp vanilla

Coconut flakes

Preparation Instructions:

Place butter, eggs, sugar and dates in the top of a double boiler and allow the mixture to cook until well combined. Make sure the sugar has completely dissolved and then remove from heat.

As soon as you remove the mixture from the heat, quickly add the nuts, vanilla and Rice Krispies and mix well. Allow the mixture to cool enough that you can handle it and shape it into balls of any size. Before the mixture cools…

3 cups sugar
3/4 cup margarine or butter
2/3 cup evaporated milk
1/2 cup canned pumpkin pie mix
1 tsp pumpkin pie spice

1 12 ounce package butterscotch morsels
1 7 ounce jar marshmallow creme
1 cup chopped almonds (toasted if preferred)
1 tsp vanilla

Preparation Instructions:

In a heavy cooker, combine the sugar, butter, evaporated milk, pumpkin pie mix and pumpkin pie spice. Using medium heat, bring the mixture to a full boil, stirring continuously to prevent sticking and scorching.

Use a candy thermometer to allow the mixture to reach 234 degrees. This should take approximately 10 minutes. Remove the cooker…

3 1/2 cups confectioners sugar
2 cups marshmallow creme
1 tsp vanilla
1/4 tsp butter flavoring

1 14 oz package caramels
2 tbsp heavy cream

chopped pecans

Preparation Instructions:

Thoroughly combine confectioners sugar, marshmallow creme, vanilla and butter flavoring in a large bowl. Knead the mixture by hand to make sure that all of the sugar is blended.

Divide the mixture into 8 parts and shape in rolls. Wrap each one separately in plastic and freeze.

Make sure the pecans are chopped into small pieces and spread them on a flat surface such as a cookie sheet or large plate.

Melt the caramels and the…