Sugared Pecans

Ingredients:

1 pound pecan halves

1 egg white

1 tablespoon water

1 cup sugar

1 teaspoon salt

1 teaspoon cinnamon

Directions:

1. Whip egg white and water until stiff.

2. Add pecans and mix well until moistened.

3. Add sugar, salt, and cinnamon.

4. Mix well.

5. Bake at 250 degrees for 1 hour; turn every 15 minutes.

Puppy Chow

Ingredients:
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter.

3. Microwave uncovered on High 1 minute; stir.

4. Microwave about 30 seconds longer or until mixture can be stirred smooth.

5. Stir in vanilla.

6. Pour mixture over cereal, stirring until evenly coated.

7. Pour into 2-gallon resealable food-storage plastic bag.
8. Add powdered sugar.

9. Seal bag; shake until well coated.

10. Spread on waxed paper to cool.

11. Store in airtight container in refrigerator.

Hello Dollies (7 Layer Bars)

Ingredients:
2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 cup flaked coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk

Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine the graham cracker crumbs, sugar and melted butter.

3. Press into the bottom of an 9x9 inch baking pan.

4. Layer the chocolate chips, coconut and pecans over the crumbs.

5. Pour the sweetened condensed milk over the top.
6. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares.

Popcorn Candy Balls

Ingredients:
1/2 cup butter
1 (16 ounce) package large marshmallows
2 cups popped popcorn
1 cup candy-coated chocolate pieces

Directions:
1. In a saucepan over low heat, combine the butter and marshmallows. Stir until marshmallows are softened.
2. Add popcorn and candies; mix until evenly coated with marshmallows.
3. Allow to cool enough to touch. Grease hands with butter and form into balls.

White Chocolate and Crandberry Cookies

Ingredients:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy.

3. Combine the flour and baking soda; stir into the sugar mixture.

4. Mix in the white chocolate chips and cranberries.

5. Drop by heaping spoonfuls onto prepared cookie sheets.
6. Bake for 8 to 10 minutes in the preheated oven.

*For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Snickerdoodle Cookies

From: Martha Stewart
Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Directions:
1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

*Recipe makes 4 dozen cookies.