Peppermint Dazzler

Aaron's favorite Christmas treat!

2 Cups crushed Vanilla wafers
3/4 c butter
1 1/2 c powdered sugar
3 eggs
3 oz unsweetened chocolate (baking kind)
12 oz cool whip or 1 1/2 C whipping cream whipped and sweetened.
10 1/2 oz mini marshmallows (sometimes I add more)
1/4 to 1/2 c crushed peppermint candy*

Mix wafer crumbs with 1/4 c of butter (melted). Press in bottom of 9 x 13 pan*. Blend 1/2 C butter* with powdered sugar, then add eggs and melted chocolate. Pour over crumbs in pan. Whip cream, add marshmallows stirring until coated well. spread over last layer and top with peppermint candy. Cover and Freeze.

Can be served frozen or slightly thawed.*

* Hints:

Our family prefers the 1/2 c of candy, the more the better
If 1/2 c of butter is melted you will have a runnier consistency for this layer. If you just softened the butter it will be thicker. Either way it still tastes good.
Best if eaten very cold. If it gets too thawed it isn't so good. Can be refrozen many times.

Swirled Holiday Party Mix

This is our new favorite party mix. (To make it non-bake just substitute the honey chex for the corn chex cereal and buy carmel popcorn, then add the peants, pretzels and white chocolate morsels. Semi--homemade at its finest!!)

Makes about 5 quarts
9 Cups corn chex cereal
4 cups popped popcorn
1 1/2 cups peanuts
1 cup packed light brown sugar
1/2 cup butter
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 10oz pkg white chocolate morsels
1 pkg milk chocolate covered pretzels

Preheat over to 250 F. Grease large roasting pan. Mix cereal, popped popcorn and peanuts in large bowl. Pour into prepared pan.

Combine brown sugar, butter and corn syrup in medium, heavy-duty saucepan. Bring to a boil over medium heart, stirring constantly. Boil, without stirring for 5 minutes. Remove from heat, stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.

Bake for 45 minutes stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. Stir in morsels and pretzels. Store in airtight container.
(I got this recipe from Nestle toll house)

Pumpkin Pie Cake

Picture to come . . .

1 - 29 oz. can pumpkin puree
1 - 12 fluid oz. can evaporated milk
3 eggs
1 cup white sugar
1/2 tsp. salt
4 teaspoons pumpkin pie spice
1 - ( 18.25 oz.) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts

Preheat oven to 350°F (175 degrees C).

Lightly grease one 9x13 inch pan (preferably metal).

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.

Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.

Bake for 55 to 60 minutes, or until done.

Serve: hot with vanilla ice cream

Gingerbread Pinwheels

INGREDIENTS

1	roll (16.5 oz) Pillsbury® refrigerated gingerbread cookies
1	roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1	tablespoon sugar

DIRECTIONS

1.	Place 17x12-inch sheet of waxed paper on cookie sheet. Cut gingerbread cookie dough in half lengthwise. Arrange halves, side by side, on cookie sheet. Top with second sheet of waxed paper. Roll dough to form 15x9-inch rectangle. Freeze 5 minutes.
2.	Repeat on work surface with sheets of waxed paper and sugar cookie dough. Freeze 5 minutes. Remove top sheet of waxed paper. Lifting dough with waxed paper, turn sugar cookie rectangle upside down onto gingerbread rectangle. Gently pat doughs together. Refrigerate 15 minutes.
3.	Remove waxed paper from top of dough. Using remaining waxed paper and starting with 1 long side, roll up stacked dough jelly-roll fashion, without rolling paper into roll. Wrap roll of dough securely with waxed paper. Freeze about 45 minutes or until very firm.
4.	Heat oven to 350°F. Unwrap dough; cut into 4 equal rolls. Work with 1 roll at a time; keep remaining 3 rolls in freezer until ready to slice. Cut each roll into 13 or 14 (1/4-inch) slices. On ungreased cookie sheets, place slices 2 inches apart, reshaping into rounds as necessary. Sprinkle each cookie with sugar.
5.	Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.