Old Fashioned Gum Drops Source: catholicmom.com Rondi Hillstrom Davis and Janell Sewall Oakes Yield: about 81 gum drops

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1 Old Fashioned Gum Drops Source: catholicmom.com Rondi Hillstrom Davis and Janell Sewall Oakes Yield: about 81 gum drops 1 and ½ cups unsweetened applesauce 1 6-ounce package of any fruit-flavored gelatin 2 envelopes of un-flavored gelatin 2 cups granulated sugar 1 teaspoon lemon juice Additional granulated sugar for coating 1. Mix the first 5 ingredients together in a saucepan. Cook over medium heat, stirring frequently. Bring to a boil and boil for 1 minute. 2. Spray a 9 by 9-inch pan with non-stick cooking spray. 3. Pour the gelatin mixture into the pan and refrigerate for 3 hours. 4. Cut the set mixture into 1-inch squares and carefully remove them from the pan. 5. Roll the candies in sugar until coated. They will be sticky so keep a wet rag handy. 6. Refrigerate to store.

2 Santa s Peppermint Brownies Source: catholicmom.com Rondi Hillstrom Davis and Janell Sewall Oakes Yield: 12 to 16 brownies Ingredients and Materials: One 9 by 9 pan of brownies already baked per directions of either box mix or from scratch Red and white peppermint candies or candy canes 2 cups white chocolate chips 2 freezer weight, gallon size zip top/lock bags Directions for the topping: 1. Place the peppermints in one of the bags. Squeeze as much air out as possible and seal. Use a rolling pin to crush the peppermints or candy canes. Set aside. 2. Place the white chocolate chips in the other bag and seal. 3. Melt the chips in the microwave on medium hear in 20 second intervals. 4. Rub the bag to combine the chips. 5. Snip one corner off of the bag and squeeze to pipe zigzag designs across the top of the brownies. 6. Sprinkle the crushed peppermints on top of the melted chocolate and let harden.

3 Peppermint Stick Cookies Source: Marva Brubaker Printed in American Profile Magazine Yield: 5 dozen cookies ¾ cup butter 6 tablespoons sugar, plus additional for dipping 1 egg, separated 1 teaspoon vanilla extract 2 cups sifted all-purpose flour ½ cup crushed peppermint sticks or candies chocolate chips (1 per cookie) 1. Preheat oven to 350º. 2. Place a sheet of parchment on a cookie sheet. 3. Cream butter with 6 tablespoons sugar. 4. Add egg yolk and vanilla. 5. Blend in flour, ¼ cup at a time. 6. Stir in crushed candy by hand. 7. Beat egg white until frothy. 8. Roll dough into 1-inch balls. 9. Dip top of each into egg white and then into extra sugar. 10. Place on cookie sheet, sugared side up. 11. Put thumbprint on top of each cookie and top with a chocolate chip. 12. Bake 10 to 15 minutes.

4 ½ cup butter 1 ½ cups flour ½ teaspoon vanilla 1 ½ teaspoon baking powder ½ cup sugar 1/8 teaspoon salt 1 egg yolk 3 tablespoons milk If decorating: frosting, sprinkles, etc. Cut-out Sugar Cookies Source: Carol Smith 1. Cream butter, sugar, vanilla, and egg yolk. 2. Add sifted dry ingredients and milk. 3. Wrap dough in Saran Wrap and let chill in refrigerator 30 minutes. 4. Roll out and cut into designs with cookie cutters. 5. Bake for 10 minutes. 6. Let cool completely before frosting and decorating.

5 Peanut Butter Fudge ½ cup margarine 1 pound golden brown sugar ¾ cup smooth or crunchy peanut butter 1 teaspoon vanilla 1 cup powdered sugar ½ cup milk 1. In medium saucepan melt butter. 2. Stir in brown sugar and milk then bring to a boil. 3. Boil and stir 2 minutes. 4. Remove from heat and stir in peanut butter and vanilla. 5. Mix in powdered sugar and beat until smooth. 6. Spread into buttered 9-inch square pan. 7. Chill until firm then cut into squares.

6 Raisin Carrot Muffins Source: Dole Foods Yield: 12 muffins 2 cups flour ½ cup raisins 1 cup sugar ½ cup chopped walnuts 2 teaspoons baking powder 1 8-ounce can crushed pineapple ½ teaspoon ground cinnamon 2 eggs ¼ teaspoon ground ginger ½ cup butter, melted ½ cup shredded carrots 1 teaspoon vanilla Combine flour, sugar, baking powder, cinnamon, and ginger. Stir in carrots, raisins, and nuts. Separately combine undrained pineapple, eggs, butter, and vanilla. Stir into dry ingredients until just blended. Spoon into greased muffin tins. Bake in 375º oven 20 to 25 minutes. Turn out onto rack to cool.

7 Bacon Roll Bites Source: Pillsbury Foods 1 tube of crescent rolls sour cream Bacon Bits Unroll tube of rolls. Leave the dough in squares not triangles. Spread each square with sour cream and sprinkle with Bacon Bits. Roll up squares. Cut the rolls into circles and place on cookie sheets. Bake according to directions on roll package.

Cherry Bomb Cookies 1 box cherry cake mix 1 egg 2 cup Cool Whip, thawed

Cherry Bomb Cookies 1 box cherry cake mix 1 egg 2 cup Cool Whip, thawed Sugar Cookies 1 cup butter or margarine 1 cup sugar 1 cup confectioners sugar 1 cup Crisco oil 1 tsp vanilla 1 tsp baking soda 4 1/2 cups all-purpose flour Preheat oven to 350 degrees. Cream butter, sugar