Sent in by Sharon, Dec.06

One quarter cup shortening	1 Tsp mint extract
One quarter cup sugar	1 and one half cups flour
1 Cup semi-sweet chocolate, melted	1 Tsp salt
1 egg	One third cup peppermint candy,
One quarter cup light corn syrup	-crushed
1 Tsp vanilla

Combine shortening and sugar and beat well. Add melted chocolate, egg, corn syrup, vanilla and mint extract, continue to beat. Slowly add flour and salt and stir until smooth. Stir in candy. Shape into one half inch balls and roll in sugar. Cook for 12 - 15 minutes at 350 degrees.

The Skinny: Use your favorite sugar and egg substitute.

Serves: 14 Ready In: 1 hour 20 minutes Prep: 20 minutes Serve in a clear bowl in order to see the layers. Recipe Source: Kraftcanada.com Recommended by Pat Dec 06

cups cold milk	-Topping, divided
2 pkg. (4-serving size each) Jell-O	1 baked 9-inch square brownie
-Chocolate Instant Pudding	-layer, cooled, cut into 1-inch
2 -1/2 cups thawed Cool Whip	-cubes (about 5-1
-Whipped	2 Cup raspberries

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.

PLACE half of the brownie cubes in 2-qt. serving bowl; top with half of the pudding mixture and half of the remaining whipped topping. Sprinkle with half of the raspberries. Repeat all layers.

REFRIGERATE at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

Prep Time: 20 min. (plus chilling time) Servings: 64 squares This creamy white chocolate fudge is bejeweled with red cranberries and green pistachios for a truly festive-looking treat! Placed in a Ziploc® red or green holiday container, this decadent treat makes a beautiful hostess gift. Shared by Sharon, Dec 06

2 Cup (500 mL) white chocolate	-sifted
-chips	1/2 Cup (125 mL) pistachios,
1 Can (300mL) Regular Eagle Brand®	-toasted and chopped
1 Tsp (5 mL) vanilla extract	1/3 Cup (75 mL) chopped dried
1/2 Cup (125 mL) icing sugar,	-cranberries

Melt chocolate chips with Eagle Brand; remove from heat, stir in vanilla. Stir in icing sugar and beat 1 minute.
Stir in pistachios and cranberries.
Spread evenly onto parchment-lined 8 x 8-inch (2 L) baking pan. Cover and chill for 3 hours or until set; cut into 1-inch (2.5 cm) squares
Holiday Jewel Fudge can stay covered and refrigerated for up to 10 days.

Makes: 18 servings, 2/3 cup each Total Time: 3 hr 50 min Prep Time: 20 min Recipe Source Kraft Kitchen. Shared with us by Lena Dec 06

1 Can (21 oz.) cherry pie filling,	3 Cup cold milk
-divided	2 pkg. (4-serving size each) JELL-O
1 -1/2 cups boiling water	-Vanilla Flavor Instant Pudding &
1 pkg. (8-serving size) JELL-O	-Pie
-Brand	-Filling
-Cherry Flavor Gelatin	1 tub (8 oz.) COOL WHIP Whipped
1 -1/2 cups cold water	-Topping, thawed, divided
4 Cup angel food cake cubes

RESERVE 1/3 cup cherry pie filling for garnish, set aside. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened (consistency of unbeaten egg whites).
PLACE cake cubes in 3-qt. serving bowl. Spoon gelatin mixture over cake. Refrigerate 45 min. or until set but not firm (should stick to finger when touched).
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Gently stir in 2 cups of the whipped topping. Spoon over gelatin mixture in bowl. Refrigerate 2 hours or until set. Top with remaining whipped topping and reserved cherry pie filling. Store leftover dessert in refrigerator.

A sure-fire to bring smiles to the faces of your guests! You should try this. Sent in by Lena, Dec 06

I turkey

aluminium foil

1. Cut out aluminum foil in desired shapes.
2. Arrange the turkey in the roasting panand position the foil
carefully (see below)
3. Roast according to your own recipe and serve.
4. Watch your guests' faces...
Scroll down



Merry Xmas.
May your stuffing be tasty
And your turkey plump,
May your lovely brown gravy
Have never a lump.
May your spuds be delicious
And your pies take the prize,
And may your nice Xmas dinner
Stay off your thighs!

This dessert works well for those busy days when you have company coming. A cheesecake is less work than a cake and the topping is simple. This recipe makes ten to twelve servings. This is an elegant, fun-to-make cheesecake that is perfect for the holidays. It is loaded with pecans and has a caramel-like topping. The smooth cheesecake filling contrasts well with the crunch of the nuts. Recipe Source: The Prepared Pantry. Sent in by Lena Dec 06

1 3/4 Cup crushed graham crackers	1 Tsp vanilla
2 Tbl sugar	1/4 Cup whipping cream
4 Tbl butter, melted	3/4 Cup chopped pecans
For the filling:	For the topping:
3 8-ounce packages of cream	2/3 Cup brown sugar
-cheese, softened	1/3 Cup butter
3 large eggs	1 Tbl light corn syrup
1 1/4 Cup brown sugar	1/2 Tsp vanilla
2 Tbl flour	15 to 20 pecan halves
1/4 Tsp salt

1. Crush the graham crackers. Mix the crumbs with the sugar and melted butter in a ten-inch round springform pan or a nine-inch square springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling and the topping.
2. Preheat the oven to 350 degrees. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, 1 1/4-cups brown sugar, flour, salt, vanilla, and cream, and blend together until smooth. Do not over beat. Too much air in the filling will cause the cake to crack. Fold in the chopped pecans.
3. Pour the cream cheese filling into the crust. Bake for 50 to 55 minutes or until the top just starts to turn golden and the center of the cake is just barely jiggly. Cool on a wire rack.
4. After the cheesecake has cooled, make the topping. Heat the 2/3-cup brown sugar and 1/3-cup butter together with the corn syrup over low heat until the mixture is bubbly. Continue cooking over low heat for 4 or 5 minutes or until the topping is smooth with no sugar crystals. Pour the hot topping over the cooled cheesecake. Garnish with pecan halves and a cherry. Serve chilled.

Bakers note: The corn syrup in this recipe is added to the concentrated sugar syrup to inhibit crystal formation. Both glucose and fructose syrups resist crystallization.

Texas Candy Cake is the best fruitcake I've ever eaten. Recipe Source: About.com, sent in by Lena Dec 06

1/2 Lb candies red cherries,	4 -1/3 cups coarsley chopped
-quartered (apprx. 1-1/3 cups)	-pecans (1
1/2 Lb candied pineapple, coarsely	-pound, shelled)
-chopped (1 cup)	4 ounces flaked coconut
1/2 Lb pitted dates, coarsely	1 Can (14 ounces) sweetened
-snipped (1-1/2 cups)	-condensed milk
1 Tbl flour

Two weeks prior to serving...preheat oven to 250 degrees F. Grease and flour 10 inch cheesecake or tubed pan with removable bottom. Combine cherries, pineapple and dates in large bowl. Sprinkle with flour; toss to coat well.

Add pecans and coconut; toos to mix. Add milk and mix well. Spoon into prepared pan, even top.
Bake for 1-1/2 hours. Cool in pan on rack. Remove from pan and wrap tightly in foil. Refridgerate for at least 2 weeks.

Cut into meal sized pieces that can be frozen almost indefinately.

INGREDIENTS: "This light and delicious no-bake cheesecake is made with cream, cream cheese, and cherry pie filling. Light and fluffy unbaked cheesecake. Very fast and easy to make. Yields: 12 servings Ready In: 2 Hours 30 Minutes Prep Time: 30 Minutes The Best Unbaked Cherry Cheesecake Ever Recipe Source: Allrecipes.com. Sent in by Lena Dec 06

Graham Cracker Crust	1 Cup powdered sugar
1 1/4 Cup graham cracker crumbs	1 Tsp vanilla extract
1/4 Cup margarine, softened	1 Cup heavy cream, whipped
1/4 Cup sugar	1 (12.5 ounce) can cherry pie
Filling	-filling
1 (8 ounce) package cream cheese	-(or other filling of your choice)

Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.