Fabulous Fruit & Nut Fudge Wreath 

1 bag semisweet chocolate morsels (12 ounces)
9 ounces butterscotch morsels (3/4 of a 12 ounce bag

1 can sweetened condensed milk (14 ounces)
1 teaspoon vanilla extract 1/2 cup chopped walnuts

1/4 cup dried cranberries, chopped

1/4 cup golden raisins, chopped  

Candied red and green cherries, for garnish (optional)

Place a heavy pot on the stove and pre-heat it over low heat. Add chocolate and butterscotch morsels and milk and stir until morsels are melted and milk is combined. Save the empty condensed milk can. Stir in the vanilla and remove the fudge from heat. Add the nuts and fruit and stir in immediately. Cover the empty condensed milk can with plastic wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to center the can if it drifts. The fudge will set up almost immediately. Garnish can only be added in the first minute or two that the fudge is in the pan, so work quickly. Decorate your wreath with cut candied red and green cherries. Chill covered in the refrigerator. Slice the fudge very thin when ready to serve.

Rocky Road Fudge Candy

1 (12-ounce) package semisweet chocolate chips
1 (11.5-ounce) package milk chocolate chips, divided
1/4 cup butter
2-1/2 cups peanut butter
2 teaspoons vanilla
1 (10-ounce) bag miniature marshmallows
1 cup chopped pecans

Generously butter a 13" x 9" pan and set aside. In large saucepan, combine semisweet chocolate chips, 1 cup of the milk chocolate chips, butter, and peanut butter. Melt over low heat, stirring frequently, until smooth. Remove from heat and add vanilla. Remove 1-1/2 cups of this mixture and set aside. To remaining mixture in saucepan, add marshmallows, pecans, and 1 cup milk chocolate chips. Spoon into prepared pan and spread evenly. Spread reserved chocolate mixture over the top. Cover and refrigerate until firm. Store tightly covered at room temperature. To serve, cut Rocky Road Fudge Candy into small squares. Makes 48 candies

Peppermint Fudge

2 1/2 c. sugar
2/3 c. evaporated milk
1/2 c. (1 stick) butter
1 1/2 c. semisweet chocolate chips
1 (7 ounce) jar Marshmallow Creme
1 tsp. vanilla extract or flavoring
1 tsp. peppermint extract or flavoring
1/4 c. plus 1 Tbsp. crushed peppermint candy, divided

Bring first 3 ingredients to a boil in a heavy saucepan, stirring constantly. Boil, stirring constantly 6 mins. or until candy thermometer reaches 238 degrees F. Remove from heat; stir in chocolate chips. Stir in Marshmallow Creme, vanilla extract or flavoring, peppermint extract or flavoring and 1/4 c. crushed candy until blended. Pour into a buttered 9-in. square pan. Sprinkle with 1 Tbsp. crushed candy. Cool and cut into squares.

Easy Peanut Butter Fudge

1/2 c. light corn syrup
3/4 c. peanut butter
1/3 c. butter, softened
3/4 c. salted peanuts, chopped
1/2 tsp. salt
1 tsp. vanilla
4 c. powdered sugar, sifted

Combine syrup, peanut butter, salt, butter and vanilla. Beat until blended. Gradually add sugar, making a very stiff mixture. Turn out on board; knead until well blended, working in peanuts. Press into a buttered 8-inch square pan. Chill until firm. Cut into 2-inch squares.

Favorite Fruitcake 

2 1/2 cups flour

1 teaspoon baking soda

2 large eggs

1 (27 oz.) jar prepared mincemeat

1 (14 oz.) can sweetened condensed milk

2 cups (1 lb.) mixed candied fruit

1 cup coarsely chopped nuts

Heat oven to 300ºF. Coat a 10-cup fluted baking pan with no-stick cooking spray. Stir together flour and baking soda. Combine eggs, mincemeat, sweetened condensed milk, candied fruit and nuts in large bowl. Blend in dry ingredients. Pour into prepared pan. Bake 1 hour, 45 minutes to 1 hour, 50 minutes or until toothpick inserted comes out clean. Cool 15 minutes. Remove from pan. Garnish as desired. 

VARIATIONS: 

FRUITCAKE BARS: Coat 15 x 10-inch jelly roll pan with no-stick cooking spray. Spread batter evenly in pan. Bake 40 to 45 minutes. Cool. Glaze, if desired. Makes about 4 dozen bars. 

FRUITCAKE COOKIES: Coat baking sheets with no-stick cooking spray. Drop by rounded tablespoonfuls, 2 inches apart onto prepared baking sheets. Bake 15 to 18 minutes. Makes about 5 1/2 dozen cookies. 

Cinnamon-Raisin Bread Pudding

1/2 cup sugar
1/8 teaspoon ground nutmeg
2 large eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
1 pint cream
1/2 cup maple syrup
1 loaf ( 1 lb ) cinnamon-raisin bread, cubed
powdered sugar

Preheat oven to 350°. Spray a 13in x 9in baking dish with nonstick cooking spray. In a large bowl, Combine sugar and cinnamon. Add eggs, vanilla, and salt; stir well. Gradually stir in cream. Add the bread cubes; stir well and let stand 5 minutes. Pour mixture into prepared baking pan, spreading out mixture evenly. Bake for 30 minutes, or until puffed up. Let stand at least 10 minutes. Dust pudding with powdered sugar before serving.

Molasses Pumpkin Pie

1 (15-ounce) can solid-pack pumpkin puree (100% pure pumpkin)
1 cup heavy cream (or evaporated milk, if desired)
1/2 cup packed dark brown sugar
2 large eggs, beaten
3 tablespoons unsulphured mild or robust-flavored molasses
1 1/4 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt 1 deep-dish single pie crust sweetened fresh whipped cream

Whisk together the filling ingredients in a large bowl until smooth. Pour filling into the piecrust. Center the filled pie on a foil-lined baking sheet. Bake at 350F for 55 to 65 minutes, or until the center is firm and not jiggly. Transfer the pie to a wire rack to cool completely. Top with sweetened fresh whipped cream to serve.

Bourbon Fudge Brownies

1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray

Preheat oven to 350F. Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined. Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350F for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack. Serves 20.

White Chocolate Chip Cranberry Oatmeal Cookies

 3/4 cup sugar

1/4 cup packed brown sugar

1/2 cup butter, softened

2 eggs

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt 1 cup all-purpose flour

1 1/2 cups quick-cooking oats

1/2 cup dried cranberries

1/2  white chocolate chips

1/2 cup chopped walnuts 

Preheat oven to 375°F. In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together. Add in egg and vanilla extract and mix until combined. Add the cinnamon, baking soda, salt and flour and mix well. Fold in the oatmeal, dried cranberries, white chocolate chips, cranberries, and walnuts. Drop dough by rounded teaspoonfuls 3 inches apart onto a parchment paper--lined cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.