Christmas treats? Any good and easy receipes??

CHRISTMAS FUDGE COOKIES

1 can Eagle Brand milk

2 tsp. butter

6 oz. chocolate chips

1 c. flour

1 c. nuts

1 tsp. vanilla

Melt chocolate chips and butter on low heat. Stir and add Eagle Brand milk, flour, nuts and vanilla. Cool -- spoon by teaspoon on greased pan. Bake at 325 degrees for 10-12 minutes.

Peppermint Brittle

2 pounds white chocolate

30 small peppermint candy canes

Line a large jellyroll pan with heavy-duty foil. Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth. Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks . Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.

Raspberry Truffle Fudge

3 cups semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk

1 1/2 teaspoons vanilla extract

salt to taste

1/4 cup heavy cream

1/4 cup raspberry flavored liqueur

2 cups semi-sweet chocolate chips

Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper. In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature. In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.

BIG SOFT GINGER COOKIES

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

CHOCOLATE NUT CLUSTERS

1 jar of salted roasted peanuts

1 jar of unsalted roasted peanuts

1 pack of vanilla almond bark

1 12 ounce package of semi sweet chocolate chips.

Layer all in the order listed in a crock pot. Cook on low, without stirring, until the chocolate and almond bark is melted. Drop by spoonfuls onto wax paper to hardened and store in an airtight container.

Cherry Divinity

3 cups granulated sugar

3/4 cup light corn syrup

3/4 cup water

3 large egg whites

1 (3 ounce) package cherry gelatin

3/4 cup coarsely chopped walnuts

1 teaspoon vanilla extract

Grease an 11 1/2 x 7 1/2 in baking dish. Mix sugar, syrup, and water in a 2 quart glass measure. Microwave uncovered on high, stirring twice, 15- 17 minutes until syrup reaches hard ball stage (260 on instant- read thermometer or forms a hard ball when a small amount is dropped into very cold water). Meanwhile, beat egg whites in med-size bowl with an electric mixer until soft peaks form when beaters are lifted. Gradually add gelatin, beating until whites are stiff and glossy. While beating, constantly pour the hot syrup into the egg-white mixture and continue beating until mixture is very thick. Stir in walnuts and vanilla. Spread into prepared dish. Let stand at room temperature until completely cool and set, about 4 hours or overnight. Cut into 1 inch squares. Store in airtight container in a cool dry place

Mince Pies and Custard

Ingredients

2 grated apples

2 grated carrots

finely chopped walnut pieces

lemon

orange

vegan margarine

sultanas

mixed spice

pastry

To make the vegan mince meat for the pies combine 2 grated apples, 2 grated carrots, finely chopped walnuts (the same looking quantity as apple), lemon juice from 1 lemon plus grated rind, Orange juice from 1 orange plus grated rind, knob of vegan margarine, a generous handful sultanas (you cannot have too many) and lots of mixed spices to taste. Leave the ingredients in a covered bowl in the fridge for at least 24 hours for the flavours to come out. Use the pastry of your choice for the pies and place the mixture generously into each one.

These are delicious served warm with custard which I make from a vegan custard powder and sweetened soya milk or you can buy in the shops, and a large serving of vegan cream.

I have one its called "Candy Bar Pie"

1 grahm cracker crst pie shell, bake it as the directions says, let cool off. Then add choclate pudding into cooled pie shell, then let the pudding set up, once its set up. put whipped cream on the top pf the pudding, then top with whatever candy bar you wish, but for the holidays I use those hersey choclate candy coated kisses, & sprinkle them on top of the pie.

try a traditional butter tart recipe (with raisins). but add chopped pecans, walnuts, and rum.