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Thin Mint Cookies-

1 box devil's food cake mix

2 eggs

2 T. water

2 T. cooking oil

1/2 c. cocoa

1 pkg. chocolate chips

2-3 drops Wilton's Candy Mint Flavoring

Preheat oven to 400 degrees F. Combine cake mix, eggs, water, cooking oil, & cocoa. You will need to blend this together well, this will be a very sticky mess. Let stand for 20 minutes, then shape into very small 1/2” balls. Place these balls on a cookie sheet 2” apart, & flatten with a large spoon that’s coated with oil. Bake for about 8 minutes. Let cool until they reach room temperature. Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a 2 or 3 drops of mint flavoring. Do NOT add too much, it is a powerful flavoring. Spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.

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Reindeer Pretzels-

4 ounces chocolate-, vanilla- or butterscotch-flavored candy coating (almond bark), chopped

12 large pretzel twists

12 pretzel rods

24 miniature semisweet chocolate chips

12 red candy-coated chocolate candies

1 roll Betty Crocker® Fruit by the Foot® cherry or other flavor chewy fruit snack rolls

12 miniature green candy-coated chocolate candies

1 . Place candy coating in 1-cup microwavable measuring cup. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted.

2 . Dip pretzel twists into melted candy coating. Place on waxed paper. Let stand until coating is set.

3 . If necessary, rewarm coating. Dip top 2 inches of pretzel rod into melted candy coating; attach pretzel rod to bottom of pretzel twist. Place on waxed paper.

4 . To make reindeer, press on chcolate chips for eyes and red candy for nose using melted candy coating. Cut scarf from fruit roll; attach to reindeer using candy coating. Press on green candy for button using candy coating. Place on waxed paper. Let stand until coating is set. Store coated pretzel rods loosely covered at room temperature no longer than 2 weeks.

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Peppermint Cookies- (yummy)

3/4 cup granulated sugar

2/3 cup vegetable oil

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon peppermint extract

2 eggs

2 cups Gold Medal® all-purpose flour

About 1/4 cup granulated sugar

About 1/4 cup red colored sugar

1 . Heat oven to 400ºF. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt, peppermint extract and eggs with spoon. Stir in flour.

2 . Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into 1/4 cup granulated sugar; press on balls until 1/4 inch thick. Spoon red sugar on cookies, using very small spoon, in spiral design to look like peppermint candies. Or place red sugar in resealable food-storage plastic bag; snip off tiny corner. Squeeze red sugar from bag onto cookies.

3 . Bake cookies 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

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Rum Balls-

1 pkg 12oz vanilla wafer cookies

1 1/2 c powdered sugar

1 c finely chopped pecans

1/2 c dark rum

3 TBS light corn syrup

2 TBS unsweetened cocoa

In a medium bowl, combine the crushed cookies, 1 c powdered sugar, the pecans, rum, corn syrup, and cocoa; mix well. Shape into 1 in balls. Place the remaining 1/2 c powdered sugar in a shallow dish; roll balls in the powdered sugar, coating completely. Serve immediately or store in an airtight container.

Enjoy!

Candy Cane White Fudge

So easy and so good!!!!!!

12 oz white chocolate coarsely chopped

1 can sweetened condensed milk (14 oz)

1/4 c coarsely chopped peppermint candies

Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil.

Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes.

Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture.

Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or rectangles. Store in refrigerator.

Yield: depends on size of pieces

Easy festive treat

Get small wreath shaped pretzels

Put them as close as you can on a parchment lined jelly roll pan

Get a bag of Huggies(Hersheys chocolate and white drops)

Remove foil and place one on top of each round pretzel

Put in oven for 2-3 minutes at 200 degrees

Remove promptly and let your family help press either a red or green M&M on top of the softened Huggie. Push it down so it looks like a decorated wreath. these are fun for a family and just bite size for a party.

Try this site ~ Abby's Quick and Easy Cany Recipes.com.

I found this site last year,lots of easy candy recipes.

type in christmas candy recipes in your search it will bring up loads of sights

1**** Christmas Hard Candy

Easy to make Christmas candy.

4 cups sugar

1 cup Karo syrup

1 cup water

2 teaspoons cinnamon oil or oil peppermint extract

red food coloring or green food coloring

powdered sugar

Mix first 3 ingredients and boil to hard cracker stage, 300ºF degrees.

Add oil of cinnamon or peppermint and food coloring.

Pour into foiled lined cookie sheet.

Sprinkle powdered sugar over the candy while its still warm.

Break candy in small pieces when it is cool enough to handle.

2 ***Christmas Peppermint Candy Cheesecake

1 cup graham cracker crumbs

3/4 cup sugar

1/4 cup melted butter, plus

2 tablespoons melted butter

1 1/2 cups sour cream

2 eggs

1 tablespoon flour

2 teaspoons vanilla

16 ounces cream cheese, softened

1/2 cup coarsely crushed candy canes

whipped cream

chocolate leaves

more coarsely chopped candy canes

Preheat oven to 325.

Blend graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter in bottom of ungreased 8" springform pan; press mixture evenly over bottom.

In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour and vanilla until smooth.

Add cream cheese and blend; then blend in 2 tablespoons remaining melted butter until completely smooth.

Stir in crushed candy canes,then pour mixture over crust in pan.

Bake in lower third of oven for 45 minutes.

Remove; allow to cool.

Refrigerate for at least 4 hours, preferably overnight.

The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center.

3***Chocolate Mint Candy

I love this recipe because it is so easy to make and yet it always gets 'oohs' when people see the candies and 'aahs' when they taste them!

64 servings 30 min 30 min prep

2 cups semi-sweet chocolate chips (12 ounces)

1 (14 ounce) can condensed milk, sweetened, divided

2 teaspoons vanilla extract

6 ounces white candy coating

2-3 teaspoons peppermint extract

3 drops green food coloring

In a heavy saucepan, melt chocolate chips with 1 cup milk.

Remove from the heat; stir in vanilla.

Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm.

Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth.

Stir in peppermint extract and food coloring.

Spread over bottom layer; chill for 10 minutes or until firm.

Warm remaining chocolate mixture if necessary; spread over mint layer.

Chill for 2 hours or until firm.

Remove from pan; cut into 1-in. squares.

4***Chocolate Christmas Log (Cookie Cake)

This is a Christmas tradition in my family. We often have to make more than one and somehow ingredients tend to go missing in action. It is so easy, kids love to help (which explains the missing ingredients). To make cookie cake, double the recipe and place the cookies and cream in layers in a springform pan (topping with a layer of whipped cream). After refrigerating at least overnight, remove sides of pan and apply more whipped cream as icing.

1 log ½ day 10 min prep

Change to: log US Metric

1 package chocolate wafer cookies

2 cups whipping cream

sugar

shaved chocolate, for decoration

Whip 1 1/2 c of cream add sugar to taste (1/4- 1/2 cup).

Put a teaspoonful of sweetened whipped cream on a cookie, top with another cookie.

Add another teaspoonful and another cookie.

Repeat.

Place on one end of a flat rectanglar serving dish (or plate), with the cookies vertical.

Put a teaspoonful of cream on a cookie and add it to the end.

Repeat until all the cookies and cream are used in a log shape.

Coat with remaining cream and cover lightly in plastic wrap.

Refrigerate at least overnight.

When ready to serve, whip remaining cream and sweeten.

Recoat the log with the whipped cream and decorate with chocolate shavings.

To serve, cut on the diagonal.

Hope this helps,

Mexican Orange Candy

We've been making this at the Lien house every Christmas

since I found the recipe in the 60's. Our first batch is always

a failure, but we always try again.

1 cup sugar

1 1/2 cups rich sweet milk

2 cups sugar

Grated rind of 2 oranges

Pinch of salt

1/2 cup butter

1 cup pecans

Melt 1 cup sugar in a large kettle while the milk is scalding in a double boiler. When the sugar is melted to a rich yellow, add the hot milk all at once stirring. It will boil up quickly so be sure to use a good-sized kettle. Add 2 cups of sugar to this mixture, stirring until dissolved; cook until it forms an almost hard ball (238 F). Just before it is done add grated orange rind, salt, butter and pecans. Beat until creamy, drop by spoonsful on waxed paper or pour onto a buttered platter to cool.

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Dianne's Choco-Covered Peanut Balls

Round Reese's Peanut Butter Cups

2 cups icing sugar

1 cup peanut butter

1/2 cup butter

1 tsp. vanilla

Make balls of the above. Freeze for 10 minutes. Melt a medium bag of chocolate chips with 2 tsp. parowax. Dip balls; place on waxed paper.

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Mary's Candied Pecans

Pecans are plentiful and cheaper in Arizona, and this is a great way to use them.

1 lb. pecans

1 cup sugar

1 tsp. cinnamon

1 tsp. salt

1 tbsp. water

1 egg white

In one bowl mix sugar and cinammon and salt. In second bowl, put water and egg white. Beat to a froth, not stiff. Pour pecans into egg white until coated. Then pour in sugar mixture and stir until sugar is all used up. Put on Pam-coated cookie sheet and bake at 300º for 45 minutes, stirring every few minutes.

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Gram's Three-Way Fudge

Gram made every family a candy package for Christmas

until she was 88 and moved out of her own apartment.

Basic syrup:

2 cups brown sugar

1 cup white sugar

1 cup Pacific evaporated milk

1/2 cup margarine

Use a large pot. Put on high heat and bring to a full boil. Turn down heat and keep stirring occasionally and boil for 15 minutes. Test in cold water till it forms a medium hard ball.

1.Chocolate Fudge:

If pot is large enough add to syrup; if not, have ready in a mixing bowl:

1 sm. pkg. chocolate chips

1 sm. pkg. butterscotch chips

1 jar marshmallow creme

1/2 cup raisins or chopped

walnuts

1 large tsp. vanilla

Mix well until all chips are melted, then pour into a 9x13 pan. Gram uses Pam on her pans but margarine will do.

2.Butterscotch Fudge:

Add to syrup:

1 large or 2 small pkgs. of

butterscotch chips

1 jar marshmallow creme

1/2 cup slivered almonds or

1/2 cup fine coconut

1 large tsp. vanilla

3.Peanut Butter Chip Fudge:

Add to syrup:

1 large pkg. peanut butter chips

1 jar marshmallow creme

1/2 pkg. nut nibs

1 large tsp. vanilla

Follow directions above. Grease or 'Pam' pans well. Let stand in pan till firm enough to cut. Turn out so the bottom can dry; store in a tight container. Candy can be made ahead and frozen, but put a lock on your freezer.

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Brenda's Easy Toffee

This is very simple to make and really yummy. We’ve made it every year since we first tasted it. We added grated orange rind one year and that was really good too.

2 lb. butter

2 lb. brown sugar

2 cups corn syrup

2 tins condensed milk

Grated peel of 1 orange (optional)

Melt the butter in a large saucepan and add the rest of the ingredients. Bring to a boil and cook without stirring to firm ball about 245 E F. Pour the toffee into a buttered cookie pan and cool. Cut into pieces about 1 ¼ x ¾ and wrap with waxed foil. ( You can get “Christ massy” foil from craft stores with a plastic lining on the back side )

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Christmas Divinity Fudge

This came from one section of an “Encyclopaedia of Cooking”

we got back in the Sixties for 99¢. It’s really a pretty candy as well as delicious.

2 cups sugar

1/2 cup water

1/4 cup light corn syrup

1/8 tsp salt

2 egg whites

1 tsp vanilla

1/4 tsp almond extract

1/2 cup candied cherries-halved

1/4 cup candied citron

Heat sugar, water, syrup and salt stirring until sugar is dissolved. Boil to 255 E F. In large bowl beat egg whites until stiff but not dry; pour the syrup mixture into them, beating with a whisk until mixture holds up in peaks. Add vanilla, almond extract and fruits. Pour into greased 8 inch square pan or drop from the tip of a spoon onto waxed paper. Remove candy from pan before cutting. Makes about 1 ½ lb.

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Hop Scotchers

1 6-oz. pkg. butterscotch chips

1/2 cup peanut butter

2 cups cho mein noodles

2 cups mini marshmallows

Melt chips in double boiler. Stir in peanut butter. Add noodles and marshmallows.

Stir well. Drop on waxed paperr and chill till set.

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Maple Cream Candy

2 lbs. brown sugar

1 cup light cream or half and half

Stir till dissolved. Cook to firm ball stage.

Take off heat, add a little vanilla and beat till creamy. Pour into buttered pan.

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i wish i had some myself