Santa’s Bites

Ingredients

• 12 oz. pkg. chocolate chips
• 15 oz. can sweetened condensed milk
• 1 lb. miniature marshmallows
• 1 cup chopped pecans or almonds

Method

Melt chocolate chips in large glass bowl in microwave. Add the milk and stir until smooth. Fold in marshmallows and nuts until coated with chocolate mixture. Drop from teaspoon onto greased baking sheet, and chill.

Heavenly Peanut Butter Fudge

Makes 3 lbs.

Ingredients

• 3 cups sugar
• 1 cup evaporated milk
• ¾ stick butter or margarine
• 7 oz. jar marshmallow cream
• 1 ½ cups peanut butter, crunchy or creamy

Method

Mix sugar, milk, butter, and marshmallow cream in 2 ½ qt. saucepan. Cook until bubbling all over the top. Then cook for 5 more minutes, stirring constantly. Remove from heat, add peanut butter, and pour into greased 9×9 pan.

Angel’s Gingerbread

Ingredients

• 3 cups flour
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 tsp ginger
• ½ tsp. baking soda
• 1 ½ tsp. baking powder
• 8 Tbsp sugar
• 1 cup water
• 1 cup molasses
• 2 eggs
• 8 Tbsp shortening or butter

Method

Combine water, molasses, and eggs and beat well. Mix dry ingredients and add to wet mixture in small amounts. Pour into greased, floured baking dish and bake for 35 minutes at 350 deg. Let cool and cut into 2” squares.

Sprinkled Snow

Ingredients

• 1 cup milk
• 1 pkg. miniature marshmallows
• 1 large can evaporated milk
• 1 pkg. lemon or pineapple gelatin
• 1 cup crushed pineapple
• crushed vanilla wafers, divided into quarters

Method

Bring milk to boil, then turn heat to low, and add marshmallows.  On low heat, stir until melted. Remove from heat and let cool. Make gelatin according to instructions on box and let cool. After both mixtures have cooled, beat milk, and add gelatin, marshmallow mixture, and pineapple. Place ¾ of the crushed vanilla wafers in large baking dish and pack down with fingers. Pour the mixture over the crushed wafers and sprinkle with leftover ¼ of the vanilla wafer crumbs.