Cinnamon Rolls from Camille

Celery treat by Tonya

Holiday Candy from Stacey

Avalanche Bark from Stacey

24 oz. white almond bark

3/4 c. creamy peanut butter

4 c. Rice Crispie cereal

1 1/2 c. small marshmallows

1 - 12 oz bag mini semi-sweet chocolate chips

Prepare 9x13 cake pan by lining it with parchment paper. Melt 20 seconds at a time and stir every time. Add peanut butter. Blend well. Blend in cereal and marshmallows using spatula. When cool but not firm, blend in chocolate chips. Spread mixture and pat into prepared tray. Do not pack down. It should look like and an avalanche. Sprinkle into additional mini chocolate chips on top. Cut into pieces when cool.

Peanut Butter Fudge from Dawn

3 c. sugar

1/4 t. salt

1/2 c. unsweetened cocoa

1 c. milk OR 1/2 c. evaporated milk and 1/2 c. water

2 T. light corn syrup

3 T. butter or peanut butter

1 t. vanilla

1 c. nuts, optional

Lightly butter a large plater or 8x8x2 inch or 9x9x1 3/4 inch pan. Place a large pot of water in sink.

Combine in saucepan sugar, salt, cocoa, milk and corn syrup. Cook on medium to high heat until sugar dissolves, stirring occasionally. Continue cooking until mixture reaches the soft ball stage (or 234 degrees on candy thermometer). Remove from heat and place saucepan in pot of cold water in sink. Add butter and/or peanut butter. Do not stir. Let cool until bottom of pot is lukewarm to the touch. Add vanilla and blend on high until creamy and until it looks dull. Add nuts if desired. Pour into prepared pan or plate. Cool completely before cutting.

Pumpkin Spice Cookies from Kara

1 box of spice cake (do not add any of the other ingredients)
2 cups pumpkin puree
Chocolate chips (optional)

Bake at 350 for 10-12 min

Mamaw's (Betty's) Derby Pie from Emily S.

1 unbaked pie shell
1/2 cup chocolate chips (I usually use more by just using half the bag)
1/2 cup softened butter
1/2 cup flour
1 cup sugar
1 tsp vanilla
2 slightly beaten eggs
1 cup crushed pecans

Pour chocolate chips into pie shell. Mix remaining ingredients and pour over chocolate chips.

Bake at 350 degrees for 60 minutes.

Green Bean Casserole from Hope

What you need : Green beans, cream of mushroom soup, velveeta cheese , bell peppers, dill, frenches onion & pepper

I like to use fresh green bean and i just "eye ball it ' or you can use 2 canned

Mix green beans with mushroom soup (2-3 cans for every 1 can of mushroom)
Crumble Frenches onion, pepper , & dill to taste
Stir well
Place velveeta cheese (cubed works best) all over about an inch apart

Bake for about 15 minuets till the cheese is melting then stir in the goodness .

Place Frenches onion around the edging and bake for another 5-7 minutes

Garnish with bell peppers

Gingerbread Waffles from Esther

recipe from the Family Fun magazine

This aromatic batter is slightly sweeter and more flavorful than the classic buttermilk. The delicious, make-ahead recipe will let you spend less time in the kitchen and more time with your family. We have it every Christmas Eve morning.

Ingredients

• 4 eggs
• 1/3 cup sugar
• 1 cup molasses
• 1 cup buttermilk
• 3 cups flour
• 2 teaspoons ground ginger
• 1 1/4 teaspoons cinnamon

• 1 teaspoon ground cloves
• 3/4 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 cup unsalted butter, melted
• Whipped cream and fruit, optional
• Maple syrup, optional

Instructions

1. With an electric mixer, beat the eggs until they're light and fluffy, about 2 minutes. Add the sugar, molasses, and buttermilk and mix until blended, about 1 minute more.
2. In a separate bowl, sift together the flour, spices, salt, baking soda, and baking powder. Add the dry ingredients to the egg mixture and stir until smooth. Stir in the butter.
3. Cover and refrigerate the batter overnight or cook immediately in a waffle iron until golden brown, 2 to 4 minutes. Serve with whipped cream and fruit, if you like. Everyday maple syrup is really yummy with it too! Makes 14.
   
   Nutritional Information
   Per serving (1 waffle):
   Calories 269 ● Total Fat 8 g (13% DV) ● Saturated Fat 5 g (26% DV) ● Cholesterol 78 mg (26% DV) ● Sodium 388 mg (16% DV) ● Total Carbohydrate 43 g (14% DV) ● Fiber 0.8 g (3% DV) ● Sugars 18 g ● Protein 5 g (10% DV)