Grandma Mary's Peppermint Bark

1 pkg white choc chips
24 starlight peppermints

Melt chocolate chips and stir until smooth (microwave or double boiler).

Put mints in a bag and break them up with a hammer. Put them in a strainer to remove big chunks. Stir peppermint dust into white chocolate and pour out onto foil. Sprinkle remaining candy on top.

from Helen Macfarlane who got it from her mother

Nutty Apple Dip

1 8 oz package cream cheese, softened
1/2 C packed brown sugar
1/4C sugar
1 tsp vanilla
1 C chopped pecans

Apple slices or wedges

In a small mixing bowl, combine cream cheese, sugars, and vanilla; beat until smooth.

Stir in pecans. Makes about 2 Cups.

from Sarah E. Bybee

Strawberry Fruit Dip

1 8 oz carton spreadable strawberry cream cheese
2 Tbsp strawberry preserves
1 8 oz carton frozen whipped topping, thawed
1 7 oz jar marshmallow cream

Assorted Fresh fruit

In a mixing bowl, beat cream cheese and preserves until well blended.

Fold in the whipped topping and then marshmallow cream.

Cover and refrigerate until serving. Makes 4 cups.

from Sarah E. Bybee

Chocolate Cream Fruit Dip

1 8 oz package cream cheese, softened
1/4 C chocolate syrup
1 7 oz jar marshmallow cream

Apple wedges, fresh strawberries, and banana chunks

In a small mixing bowl, beat the cream cheese and chocolate syrup.

Fold in the marshmallow cream.

Cover and refrigerate until serving.

Serve with assorted fruit. Makes about 2 cups.

from Sarah E. Bybee

Sandee’s Slush

6 C water
2-3 C sugar
1 46 oz can pineapple juice
5 bananas, mashed
1 12 oz can frozen orange juice
2 orange juice cans of water
1 12 oz can frozen lemonade
2 lemonade cans of water

Mix sugar and 2 C water. Bring to a boil, stir to dissolve, and then let cool. Add remaining ingredients and freeze until firm.

This makes quite a lot! Serve with orange pop or Sprite!

From Sarah E. Bybee

Peppermint Popcorn

4 C air popped popcorn
2 C rice or corn chex
1 C craisins
1 C pretzel sticks, broken down into bite-size pieces
3 mint candy canes, crushed
1 c peanuts if desired
1 bag vanilla or white chocolate chips


Melt chocolate or vanilla chips, pour over mixture and then dump on wax paper to cool. YUM!

From Sarah E. Bybee

Moose Munch

8 C popped popcorn, air popped
2 C peanuts
1 ½ C rice krispies

Mix all in bowl.

Melt together:

1 lb almond bark
¼ C peanut butter

Pour over popcorn mixture and mix. Dump on wax paper until cooled.

From Sarah E. Bybee

Peanut Butter Rice Krispies

1 c. PB
1 c. corn syrup
1 c. sugar
Melt in microwave for 2-3 minutes.

Stir in 6 cups of Rice Krispies.
Press in 9X13 pan.

Topping:
12 oz. choc. chips
6 oz. butterscotch chips
Melt in microwave for 1 1/2 minutes. Spread on top.
Refrigerate until firm

From Missy Hancock

Brownies

Why I don't buy boxed brownies anymore -- these are so easy!

1 cup melted butter
2 cups sugar
1/3 cup cocoa powder
4 eggs
1 tsp vanilla
2 cups flour
pinch of salt

Mix butter, sugar and cocoa. Add eggs one at a time, mixing well after each egg. Add vanilla. Add flour and salt and mix just until blended. I've found it's a good idea to mix really, really well before adding the flour, then mix just enough after adding flour. If I mix too much after, the brownies have a flaky layer on top.

Bake in a greased 9x13 pan at 350 for 30 - 35 minutes. When doubling (which is always a good idea!), bake in a greased sheet cake pan (about 12x15) and cook for same time.

Our favorite frosting with these is Betty Crocker Classic Chocolate. We've tried several different types of chocolate but this is the best.

Helen Cookies

1 cup butter
3/4 cup white sugar
3/4 cup brown sugar

1 Tbsp milk
1 ½ tsp vanilla

2 eggs

1 cup crumbled corn flakes or bran flakes
3 cups oatmeal
3/4 cup whole wheat flour
3/4 cup white flour

1 1/4 tsp baking soda
½ tsp salt

½ tsp mace
1/4 tsp nutmeg
1/8 tsp cloves
2 tsp cinnamon

4 oz. coconut
milk chocolate chips
chopped pecans

Bake at 350 for ten minutes