After many requests … a few of my favorite recipes!

PEPPERMINT BARK

Ingredients:
Crushed candy canes (yield to 1 cup)
2 lbs of white chocolate
Peppermint flavoring (optional)

Place candy canes in food processor to grind up into small chunks. Melt the chocolate in a double boiler (or microwave if you do not over cook it) Combine candy cane chunks with with chocolate Pour mixture onto cookie sheet layered with waxed paper and place in refridgerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle)

Golden Graham Chex Mix

Ingredients:
2 sticks of real butter
1 1/2 cups sugar
1 1/2 cups karo syrup
1 box golden grahams
1 box any kind of chex cereal

Bring 1st three ingredients to a full rolling boil. Let them boil for three minutes. Pour mixture over cereal and mix well. Spread out on wax paper until cool.

Triple Layer Pumpkin Spice Pie

Ingredients
2 cups of cold milk
2 pkg (4 serving size each) Jell-O pumpkin spice Flavor instant pudding & pie filling
1/4 tsp. ground cinnamon
1 tub (8oz) Cool whip thawed
1 graham cracker pie crust

Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended spread 1 1/2 cups onto bottom of crust.

add 1 1/2 cups of whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.
Refridgerate one hour.

TURTLE PUMPKIN PIE

1/4 cup plus 2 Tbsp. Caramel topping divided
1 graham cracker pie crust
1/2 cup plus 2 Tbsp. Planters pecan pieces, divided
1 cup cold milk
2 pkg. (4oz. serving size) Jell-O Vanilla flavor instant pudding & pie filling
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8oz) cool whip
Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 c. pecans
Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended.
Stir in 1 -1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.
Refridgerate for 1 hour. Top with remaining caramel topping and pecans before serving.