Andes Mint Chocolate cookies

3/4 cup butter
1 1/2 cup brown sugar
2 Tbs. water
12 oz. bag of chocolate chips
2 eggs
2 3/4 cups flour
1/2 tsp. salt
1 1/4 tsp. baking soda
24 Andes mints

In a medium-sized souce pan, melt together butter, brown sugar, and water. Stirring occasionally. Add choclate chips and stir until melted. Let stand 10 minutes to cool. Add remaining ingredients, except the Andes mints. Chill dough at least 1 hour. Roll into balls and place on lightly greased cookie sheet. Bake at 350 for 8 to 9 minutes. Remove from oven and place one half an Andes mint on top of each cookie. Allow mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife.

Caramel Popcorn!

BAKED CARAMEL CORN

6 qts. popped corn

1 c. butter

2 c. firmly packed brown sugar

1/2 c. light or dark corn syrup1 tsp. salt

1/2 tsp. baking soda

1 tsp. vanilla

6 oz. semi-sweet or milk chocolate chips (optional)

2 tablespoons household measure of unpopped popcorn makes approximately one quart of popped corn.

Coat the bottom and sides of a large roasting pan with a non-stick vegetable spray. Place popped corn in the roasting pan.

In a heavy pan slowly melt the butter; stir in brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over the popped corn, mixing well.

Bake the popcorn mixture at 250 degrees for 1 hour, stirring every 15 minutes. Remove the popcorn mixture from the oven; cool completely. Break apart and store in a tightly covered container.

For a special treat: melt the chocolate and pour over the baked caramel corn. Stir until evenly coated. Chill in the refrigerator and break into clusters. Makes about 6 quarts.

Pastel Divinity

2 egg whites
1 package (3 oz) jello, any flavor
1 teaspoon vanilla
3/4 cup white karo syrup
3/4 cup water
3 cups sugar
1 cup nuts (optional)

Beat egg whites until fluffy. Add dry jello and vanilla, beat until stiff peaks form. Mix sugar, syrup, and water until dissolved. Boil until firm ball forms 245 degrees Fahrenheit. Add syrup mixture to egg white mixture, beat until stiff and it holds up. Add nuts. Drop on wax paper.

Fudge

Boil Together for 12 minutes:
4 1/2 cups sugar
1 can of evaporated milk

Put into a large bowl:
3 (6 oz) packages of chocolate chips
1/2 lb. butter
2 tsp. vanilla
1 tsp. almond
1 pint marshmellow creme (8 oz)
2 cups roasted nuts

Pour hot mixture slowly over ingredients in bowl and beat constantly until creamy.

Pretzel Bark

• 1 cup chopped pretzels
• 1/3 cup chopped toasted pecans
• 1 1/2 pkg. (8 squares each) semi-sweet chocolate, melted

Stir pretzels and nuts into chocolate; spread onto waxed paper-covered baking sheet.

Refrigerate 1 hour or until firm. Break into pieces.

Makes about 10 servings.

Christmas Crispix

• 8 Cups Crispix
• 1 Cup (8 oz) slivered almonds
• 1 Cup coconut

Sauce:

• 1/2 Cup sugar
• 1/2 Cup Karo syrup
• 6 Tbsp butter
• 1/4 tsp vanilla
• 1/4 tsp baking soda

Boil sugar, syrup and butter for 2 minutes until soft ball stage. Add vanilla and baking soda. Pour sauce over cereal mixture and mix well. Cover.

Popcorn Balls

• 3 cups sugar
• 1 cup vinegar (5%)
• 1/2 cup white corn syrup
• 1/4 tsp salt
• 1/2 tsp food coloring
• 1 square margarine
• 1 tsp vanilla
• Pan of Popcorn

Put sugar, vinegar, syrup, salt and food coloring into a pan. Cook to soft ball stage (240 degrees) until it barely holds together in a cup of cold water. Add margarine. Let melt and then add vanilla. Use clean spoon each time you stir. Add to pan of popcorn. Butter hands. Use cold water to dip fingers in while making balls.

Candy Cane Cookies

• 1 Cup soft shortening (may use 1/2 butter or margarine)
• 1 Cup confectioner's sugar
• 1 egg
• 1 1/2 tsp almond extract
• 1 tsp vanilla
• 2 1/2 cups flour
• 1 tsp salt
• 1/2 tsp red food coloring

Mix shortening, sugar, eggs and flavorings. Mix flour and salt. Stir in. Divide dough in half. Mix 1/2 with red food coloring. Roll into long, thin rolls. Twist with white dough rolled the same way. Shape into candy canes. Put on ungreased cookie sheet. Bake 9 minutes in 375 degree oven.

Christmas Ornaments... NOT to eat!

• 1 Cup Salt
• 2 Cups flour
• 1 Cup water

Blend salt and flour, adding water a little at a time. Knead dough 7-10 minutes until firm. Roll dough about 1/4" thick then use cookie cutters to cut out ornaments. Using a nail, make a hole in the top of each ornament for a thread. Using a fork, add a design pattern. Bake on a cookie sheet at 325 degrees for 30 minutes.

THEME FOR DECEMBER

Just in time for the Christmas, this month's theme is
NEIGHBOR TREATS!
As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for January's theme.