Cream Cheese Mints

Ingredients:
8 oz cream cheese
1 to 2 tsp peppermint extract
powdered colors (not liquid food coloring)
2 lbs powdered sugar
white sugar

Directions:
Mix cream cheese, flavoring, color, and powdered sugar by hand til it resembles pie dough. Roll into small balls and roll in white sugar. Flatten or press into small molds and pop out immediately. Can be eaten immediately or will store indefinitely
in refrigerator if stored in covered containers.

Makes about 150.

Peppermint Bark

Ingredients:
1 lb. vanilla candy coating
3/4 cup crushed candy canes or crushed round striped peppermint candies

Directions:
Line a cookie sheet with wax paper. In a saucepan, heat candy coating over low heat until melted, stirring constantly. Stir in peppermint candy, spread on wax paper. You'll want it about 1/4 inch thick - too thick and it won't break, too thin and it'll splinter. Cool; break into bite size pieces.

Chocolate Pretzels

Ingredients:
small round pretzels
plain Hershey's kisses
M&Ms

Directions:
Place pretzels on large cookie sheet. Put a kiss in the center of each. Place in 225 degree oven for about 4 minutes or til soft. Remove and quickly press an M & M in the center of each. Chill.

Turtles

Ingredients:
1 lb caramels, unwrapped
2 tbsp. butter
1 tbsp. water
12 oz semi-sweet chocolate chips
1/2 cup light corn syrup
2 tbsp. water
4 cups pecan halves

Directions:
In a double boiler, combine caramels, butter, and 1 tbsp. water until melted and smooth. Keep over boiling water. In another pan, combine chocolate, corn syrup and 2 tbsp. water until melted and smooth. Keep warm. Line cookie sheets with wax paper, drop tablespoons of caramel mixute on wax paper. Place 4 pecan halves on caramel, extending out from center. Top with chocolate mixture. Refrigerate til ready to serve. Store in fridge.

Chocolate Toffee

Ingredients:
1 cup butter (2 sticks)
1 cup brown sugar
1 cup semi-sweet chocolate chips
1/2 cup walnuts, chopped

Directions:
Heat butter and sugar in saucepan to boiling over medium heat, stirring constantly. Boil 6 minutes. Pour into buttered 9 inch square baking pan; let stand 3 minutes. Sprinkle chips over top. Let stand 5 minutes. Spread chocolate over top. Sprinkle with walnuts, press down slightly. Chill til firm. Break into bite size pieces. Store in fridge.

Cocoa Fudge

Ingredients:
1/2 cup butter
3/4 cup cocoa
5 cups powdered sugar
1 tsp vanilla
1/2 cup evaporated milk
1 cup pecans, chopped (optional)

Directions:
Melt butter in saucepan, add cocoa. Cook over low heat 2 minutes, stirring constantly. Add sugar and vanilla, heat through, stirring constantly. Add milk, stir til smooth. When smooth, add pecans. Pour into foil lined 8 inch square pan, chill and store in fridge.

Quick Fudge

Ingredients:
1/2 cup light corn syrup
1/3 cup evaporated milk
3 cups semi-sweet chocolate chips
2 tsp. vanilla
3/4 cup powdered sugar
1 cup walnuts, chopped (optional)

Directions:
Grease 8 inch square pan. In pan, stir corn syrup and milk. Add chocolate. Stirring constantly, cook over med-low heat til chocolate is melted. Remove from heat. Stir in vanilla; add powdered sugar. With wooden spoon, beat til smooth and creamy. Stir in nuts, spread in pan. Chill and store in fridge.

Fudge

Ingredients:
18 oz semi-sweet chocolate chips (3 cups)
14 oz. sweetened condensed milk
dash salt
1/2 cup walnuts, chopped (optional)
1 1/2 tsp. vanilla

Directions:
In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat, stir in nuts if desired and vanilla. Spread evenly into waxed paper lined 8 inch square pan. Chill 2 hours or til firm. Peel off paper and cut into squares. Store covered in refrigerator.

Caramel Corn

Ingredients:
6 quarts popped corn
1 1/3 cups brown sugar
1 cup butter
1/2 cup light corn syrup
1 tsp vanilla extract

Directions:
Remove all unpopped kernels from popped corn. Place popcorn in a large bowl. In a pan, combine sugar, butter, and corn syrup; bring to boil. Boil 5 minutes, stirring occasionally. Remove from heat, add vanilla. Pour over popcorn, stir to coat. Place on 2 greased cookie sheets to dry, about 1 hour. Store in an airtight container.

Note: can add chopped walnuts or almonds.

Mo's Toffee

Ingredients:
35 saltine crackers
1 cup butter, melted
1 cup brown sugar
1 1/2 cups chocolate chips
1 cup walnuts or pecans, chopped

Directions:
Line a 15x10x1 jelly roll pan with foil. Arrange crackers in one layer to cover foil. Set aside.

In a saucepan, combine butter and sugar. Stir over low heat for 1-2 minutes or until well combined. Spread evenly over crackers. Bake at 375 for 10 minutes. Remove from oven and sprinkle with chips. Let stand 2 minutes, then spread chocolate evenly over the top. Sprinkle with nuts and press gently into the chocolate.

Cool for about 20 minutes. Chill in refrigerator until firm. Break into pieces. Store in refrigerator.