Holiday TreatsContest Submissions

Micah Hoder"Jennifer Chandler's Peppermint Bark"

INGREDIENTS:1 bag (12 oz.) dark chocolate candy melts,1/8 tsp peppermint extract, 1 bag (12 oz.) white chocolate candy melts, 5 large candy canes

INSTRUCTIONS:Line an 11 x 17-in baking sheet with parchment paper and set aside. Crush the candy canes in a food processor or place them in a heavy duty sealed bag and use a rolling pin or mallet to crush them and set aside. Melt the dark chocolate candy melts in a dry heatproof bowl over a pan of hot water and stir constantly until chocolate has melted. Stir constantly to help the chocolate melt quickly and to prevent scorching. Remove from the heat and wipe off any moisture from the bottom of the bowl. Stir in the peppermint extract. Pour onto the prepared baking sheet. Spread evenly. Refrigerate until fi rm, 10 to 15 min. Melt the white chocolate candy melts in a dry heatproof bowl over a pan of hot water and stir constantly until chocolate has melted. Stir constantly to help the chocolate melt quickly and to prevent scorching. Remove from the heat and wipe off any moisture from the bottom of the bowl. Working quickly to prevent the dark chocolate from melting, spread the white chocolate evenly over the top of the dark chocolate. Sprinkle the crushed candy canes evenly over the top. Refrigerate until fi rm, 10 to 15 min. Break into pieces before packaging or serving. Can be stored in the refrigerator or at room temperature.

Cheryl BrownChocolate Scotcheroos

INGREDIENTS:1 C light corn syrup, 1 C sugar, 1 C peanut butter,6 C Cocoa Krispies OR Rice Krispies cereal 1 package (6 oz., 1 C) semi-sweet chocolate morsels, 1 C butterscotch chips,

INSTRUCTIONS:Place corn syrup and sugar into 3-qt saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies cereal. Stir until well coated. Press mixture into 13 x 9 x 2-in pan coated with cooking spray. Set aside. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until fi rm. Cut into 2 x 1-in bars when cool.

Joyce OstertPeanut Butter Cookie Lasagna

INGREDIENTS:1 Box Nutter Butter Cookies, 8 oz. container cool whip, 1 bag Peanut Butter Cups,½ C Peanut Butter melted in microwave,1 Small Box instant or regular vanilla pudding, prepared according to package

INSTRUCTIONS:Line the bottom of an 8 x 8 pan with Nutter Butter cookies. Top with a drizzle of the melted peanut butter. Add half the pudding. Add half of the cool whip. Top with chopped peanut butter cups. Repeat the layering. Decorate the top with crushed Nutter Butter cookies, peanut butter cups and a drizzle more of peanut butter. This must be chilled overnight for the cookies to soften.

Margaret ZellmerChocolate Pizza

INGREDIENTS:12 oz. semi sweet choc. chips, 1 lb. white almond bark (save 1 sq for drizzle), 1 C rice krispies (or two), 1 C dry roasted peanuts,2 C mini marshmallows, ½ C coconut shredded,Red and Green Maraschino Cherries

INSTRUCTIONS:Melt white chocolate and semi sweet chips until smooth. Add rice krispies, nuts, marshmallows. Mix well. Butter pizza pan and spread mixture in pan. Red cherries cut in half and green cherries quartered, put on top of pizza. Spread coconut over the pizza. Drizzle last bark over pizza.

Brenda Fikes(No Bake) Frozen Peanut BusterIn 9x13 sheet cake pan = Layers.Mix 1 pkg Oreo cookies (less ½ C in reserve), crushed. 2/3 melted oleo = Layer 1.Add soften ½ gal vanilla ice cream.12 oz. cool whip spread next.Let freeze and/or chill to make fi rmAdd 2 Jars fudge topping, spread thin.2 C chopped/dry roasted peanutsSprinkle top with ½ C crushed oreos.Freeze and cut in squares.

Renate MenziPeanut Butter Balls½ lb. margarine or butter, 1 lb. peanut butter,1 ½ lb. powdered sugarMix well. Roll into balls ½ in or ¾ in. Let sit. Best over a cool place. Don't cover. Melt dark or milk chocolate or butterscotch in double boiler or microwave. Dip balls when done put inside container.

Dolores HardingPistachio Christmas Bread

INGREDIENTS:1 pkg yellow cake mix without pudding, 1 small pkg pistachio pudding, 4 Eggs, 1 C sour cream, ¼ C oil, 1/8 C water, ¾ C chopped maraschino cherries, ½ C chopped pecans

INSTRUCTIONS:Combine cake mix, pudding mix, eggs, sour cream, oil, and water. Mix well and add chopped cherries and pecans. Grease 2 small long pans and sprinkle them with cinnamon and sugar. Pour mixture into pans and bake at 350° for about 45 min or until toothpick comes out clean.

Joane BorotaAlmond Bark Bars

INGREDIENTS:1 lb. white almond bark, 1 C peanut butter (chunky), 5 C rice krispies, 1 C cocktail peanuts (use nut chopper to chop fi ne)

INSTRUCTIONS:Melt bark in double boiler, stir in peanut butter while warm. Pour over Rice Krispies and nuts. Use large bowl and mix well. Press into greased 9x13 pan. When set, cut into small bars.

Esther BachusRed and Green Christmas Salad

INGREDIENTS:1 Box Red Jello, ½ lb. miniature marshmallows,1 C crushed pineapple - drained, 1 C cottage cheese - drained, ½ C miracle whip,1 C whipping cream - whipped, 1 Box Lime Jello

INSTRUCTIONS:Dissolve green Jello in 1 pt boiling water. Add marshmallows. Chill until set. Mix pineapple, cottage cheese, salad dressing, and whipped cream. Let set until it thickens. Spread over green Jello. Dissolve red Jello. Chill. Just before it sets pour over mixture.

Meri Jo PatrickWaffl e Iron CookiesCream together: 1½ C sugar and 1 C margarine.Add: 4 eggs, 2 tsp vanilla, 2 C fl our, ½ C cocoaPinch of SaltMix together - preheat waffl e iron - drop by tablespoonfuls - one in the center of each waffl e iron square - take off when no longer sticky - frost. Makes approximately 3 dozen cookies.

M A PajunenEgg Nog Scones with dried cranberries and orange zest

INGREDIENTS:3 C Flour, ¼ C Sugar, 2 tsp Baking Powder,1 tsp Baking Soda, ½ tsp Salt, ¼ tsp Ground Nutmeg, ¾ C Butter - cut into small pieces,1 C Egg Nog - Low-fat or Classic, 2 T Milk (to brush on top of scones - I use Egg Nog not milk),Sugar to sprinkle on scones after brushing with milk

INSTRUCTIONS:Combine fl our, sugar, baking powder, baking soda, salt, and nutmeg in a large mixing bowl; mix well. Cut butter into fl our mixture with pastry blender or two knives until mixture is the texture of cornmeal. Make a well in center of fl our mixture; add egg nog. Stir with fork until dough comes away from the sides of the bowl. Gather dough and divided into 2 balls. (I actually kneaded each ball a little bit) Roll or pat one ball on fl oured surface to form a circle 1 in thick. Cut into 6 pie shaped pieces. Place on lightly greased baking sheet; brush with Egg Nog or milk and sprinkle with sugar. Repeat with remaining ball. Bake at 425° for 12 min or until tops are lightly browned. Variation: Dried cranberries and zest from one orange. (I also squeeze some of the orange juice into the egg nog).

Renate MenziHungarian Peach or Fruit Cake

INGREDIENTS:Cream together ½ lb. butter or margarine and ½ lb. brown sugarThen add 4 eggs one at a time.Then add ½ lb. fl our and 1 tsp baking powder. Grease cake pan well. Top of dough place ½ sliced peaches as many you can fi t or any other fruit, drain well. (No raw apples) Bake at 350° for 45 min to 1 hr. Sprinkle with powdered sugar when cool. Fruit will sink a bit. Use regular cake pan.

Carolyn WuerzburgerPeanut BrittleIn a heavy pan and wooden spoon put 1 C of Karo syrup, 1 C of water and 3 C of sugar. Cook over medium heat till you reach 232°. Then add 1 bag of raw peanuts and 1 stick of butter stir as needed when you reach 290°. Shut off stove and add 1 T of baking soda and 1 tsp of vanilla. After mixing thoroughly pour out on a piece of foil that has been sprayed with Pam. Spread it out let it cool and enjoy

Esther BachusChocolate Crinkles

INGREDIENTS:½ C vegetable oil, 4 squares unsweetened chocolate melted (4 oz.), 2 C granulated sugar, 4 Eggs, 2 tsp vanilla, 2 C fl our, 2 tsp baking powder, ½ tsp salt, 1 C confectioners sugar

INSTRUCTIONS:Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Sift fl our, baking powder, and salt into oil mixture. Chill several hrs or overnight. Roll into small balls and drop into confectioners sugar. Place about 2 in apart on greased baking sheet. Bake 10 to 12 min. Makes about 6 dozen cookies.

Lisa JohnsonCandy Cane Fudge

INGREDIENTS:2 - 10 oz. pkg vanilla chips, 14 oz. can sweet condensed milk, ½ tsp peppermint extract,1½ C crushed candy canes, 1 Dash red food coloring

INSTRUCTIONS:Line a 8 in pan with aluminum foil and grease foil. Combine vanilla chips, milk in pan med heat. Stir frequently until almost melted. Remove from heat and continue until smooth when chips are melted. Stir the peppermint in, food coloring and candy cane. Spread in pan and chill for 2 hrs.

Sandy DannerPolish Sausage Appetizer

INGREDIENTS:2 lbs. polish sausage - sliced, ¾ C brown sugar,1 onion - diced, 1 C applesauce (I used my home canned - it's chunky and adds texture - store bought ok)

INSTRUCTIONS:Combine all ingredients in a 9 x 13 baking pan. Bake on 350° for 1 hr and stir once in a while - transfer to crock-pot and keep warm.

Danita HarrisonSpritz Shortbread

INGREDIENTS:1 C real butter, ½ C cornstarch, ½ C powdered sugar, 1½ C fl our,1 tsp vanilla

INSTRUCTIONS:With mixer beat butter, then add powdered sugar, beat well. Add cornstarch and beat. Add vanilla and beat. Then slowly add fl our, mix. Put in spritz cookie press and press. Sprinkle with sugar. Bake at 400 for 8-10 min. Should not be brown. To make more festive, drizzle with melted chocolate.

Linda MorrisNutty Pudding Bars

INGREDIENTS:12 oz. package Chocolate chips, 12 oz. package butterscotch chips, 12 oz. jar peanut butter, 1 oz. unsweetened chocolate, 1 C butter, half of a 4 oz. size cook vanilla pudding, ½ C evaporated milk, 2 lbs powdered sugar, 1½ C nut meats

INSTRUCTIONS:Combine chips, peanut butter, unsweetened chocolate. Stir until melted over low heat. Spread ½ of mixture in 15 x 10 x 1 pan. Chill until set. Cover remaining mixture. Combine butter, pudding & milk; cook and stir to melt; stir in 1 T vanilla. Turn into large bowl - beat in powdered sugar till smooth. Spread over chilled chocolate layer. Sprinkle on nuts, let stand for ½ hr. Re-melt remaining chocolate mix and add to top. Makes 6 lbs. of chocolates. Keep chilled. serves best when cold.

Carolyn MoreheadHeath Bars

INGREDIENTS:Soda Crackers, ¾ C Brown Sugar, Walnuts,1 C Oleo, 12 oz. chocolate chips

INSTRUCTIONS:Line jelly roll pan with aluminum foil, BOTTOM AND SIDES. Place soda crackers on bottom of pan. DO NOT CRUSH. Boil oleo and brown sugar for 3 min. Pour over soda crackers. Bake at 400° degrees in oven for 5 min. Remove from oven and put chocolate chips on top. Spread when melted. Sprinkle walnuts on top. Cut when still warm.

Janice BradleyWhipped Cream Potatoes

INGREDIENTS:2 - 3 oz. bags of shredded frozen hashbrowns, 2 - 2 pts. of whipping cream, 1 small box of Velveeta cheese

INSTRUCTIONS:Thaw out shredded potatoes and put in long pan or long casserole dish. Mix potatoes and whipping cream, stir together. Mix cheese in (cut up in pieces). Bake at 350° for 1 hr.

Ann McAteeNoodle-Lings

INGREDIENTS:12 oz. pkg of semi sweet chocolate or butterscotch chips, 1 C salted peanuts,1 C chow mein noodles

INSTRUCTIONS:Melt chocolate or butterscotch chips. Stir in peanuts and noodles. Drop from spoon on waxed paper and let harden. Makes 36.

Evelyn DickGrandma's GoopTake 32 to 36 graham crackers and roll out till they are smooth. Line bottom of dish with part of the cracker crumbs saving some for the top. Take ½ C of milk and between 36-40 marshmallows and melt in double boiler. After the milk and marshmallows are melted let the "goop" cool.Take a package of dream whip and prepare as directed on package. When marshmallow mixture is cool combine with dream whip. Drain a can or two of fruit cocktail or any other fruit you might prefer. Pour part of the marshmallow and dream whip combo over the crumbs in dish. Spoon drained fruit evenly over mixture in dish. Then pour rest of marshmallow combo over the fruit. Sprinkle remaining crumbs on top and refrigerate for several hrs before cutting and eating.

Brenda FikesLotsa Layers Dip

Layer In Order In Smaller Circle To Build A Mound On Large Plate:2 cans 9 oz. bean dip, 2 C guacamole - fresh or bought, 1½ C sour cream mix with half pkg. taco seasoning, ¾ C fi nely chopped and drained, tomatoes (can use salsa instead), ½ C fi nely chopped onions, 3 or 4 C shredded cheese of choice, ½ C drained, fi nely chopped, black olivesUse scoops or Frito's to get through each layer. Makes generous amount.

Bev WiltRefreshing Orange Punch1 - 12 oz. can orange juice concentrated1 - 12 oz. can lemonade concentrate1 - 2 ltr bottle ginger aleMix and enjoy!

Mary StarkSkillet Cookies

INGREDIENTS:1 C Dates, ½ C Butter, 2 Egg Yolks, ¾ C Sugar,2 C Rice Krispies, 2 tsp vanilla, Pinch of Salt

INSTRUCTIONS:Melt butter and dates in electric skillet. Add sugar, salt, and vanilla. Stir then add eggs, stir quickly. Add Rice Krispies. Roll into balls and cover with coconut.

Jeanette RidgleyPecan TassiesBlend together: 3 oz. pkg cream cheese, ½ C butter - softened. Add 1 C fl our. Blend well and chill for 1 hr. Shape them into 2 dozen 1" balls - place into un-greased 1¾" mini muffi n tins, pressing the dough balls up bottom and sides. Make fi lling: Beat 1 egg, 1 tsp vanilla, ¾ C brown sugar, 1 T soft butter, dash of salt. Next coarsely chop ½ C pecan pieces. Divide evenly among "tarts". Next add the egg mixture over the pecans. Next top "tarts" with another 1/3 C chopped pecans pieces. Bake at 325° for 25 min or until set. Cool and remove from tins.

Stephenie StruveButter Crescents

INGREDIENTS:2 sticks margarine, ¼ C powdered sugar,1 T water, 2 tsp vanilla, 2 C fl our,1 C fi nely chopped pecans,extra powdered sugar for coating

INSTRUCTIONS:Melt margarine in small saucepan; remove from heat. Stir in sugar, water, and vanilla, gradually blend in fl our, then pecans, to make pastry like dough. Form and place on un-greased cookie sheet. Bake in slow oven at 300° for 20 min or until golden brown. Roll in powdered sugar while hot; cool and roll again.

Judy StevensHoliday Leg of Lamb

INGREDIENTS:5-6 lb. left of lamb, 1 C water, 1 T butter, 1 onion, stuck with 3 cloves, 4 large carrots - sliced into 1 in pieces, 2 slices of unpeeled lemon, 2 celery ribs - diced, 1 fennel bulb, chopped, 8-10 parsley sprigs, chopped, 1 tsp dried basil or oregano, 1 tsp salt and pepper, 1-2 C buy broth, 1 C or so of red wine of choice, ½ C heavy cream

INSTRUCTIONS:Place all vegetables in bottom of roasting pan, mix everything else together in bowl. Place leg of lamb on top of vegetables. Pour liquid over lamb. Bake at 350° for 2-3 hrs. Then thicken liquid with 2-3 tablespoons corn starch with ½ C cold water. That will make the gravy "sauce". Serve leg of lamb on warm platter, along with vegetables, and other sides of choice.

Thank you to everyone who participated in our HOLIDAY TREATS CONTEST!All recipes are also available online at facebook.com/qctimes.