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I just posted this recipe on another question, but here goes:

1 13x9 box brownie mix

1 pkg. miniature reeses cups

spray miniature muffin tins.

put reeses in refrig for a few minutes then unwrap them.

Mix brownies according to package directions. Fill muffin tins 1/2 full and bake at 350 for 10 min. Remove and push a reeses cup into the center of each. Bake 5 more min. Cool in pan about 10 min. Remove by running a dinner knife gently around edge. Cool overnight on wire rack.

I found a recipie for sugar cream pie about 7 years ago and can't attend a family get together without bringing it! It's so simple also and they will never guess that it is!

1 cup sugar

1/4 cup cornstarch

1 cup milk

1 cup half and half

1 stick butter

1 teaspoon vanilla

1 9" pieshell, baked

1 teaspoon cinnamon

1/2 cup sugar

Mix sugar and cornstarch in saucepan.

Add milk and half and half.

Stir untill smooth.

Then cook untill thickened.

Remove from heat.

Add butter and vanilla.

Stir untill smooth.

Pour into pieshell.

Mix cinnamon and sugar.

Sprinkle some on pie. (NOT all of this will be used.)

Bake at 350 for 15 to 20 min. (Starts to bubble alittle when done)

(This has to be kept cold after it is cooled)

I hope this works for you and that you and your family enjoy it as much as we do at the holidays. (P.S. Found out on a really cold snowy night that this is a really nice treat warm! Just put some into bowls and eat....was making alot of pies so I was tripleing the recipie and had alittle left over and my kids loved it....just alittle though as it is very rich) Enjoy......

Would you like a French Canadian Traditional Treat?? (I'm from Quebec Canada) It's easy and even my kids help make it (Not for diabetics or people with nut allergies though...)

It's called "Bon Bon Patate" = Candied Potatoes.

Ingredients:

4 med size potatoes

Powdered sugar

Vanilla Extract

Peanut butter

You peel & boil your potatoes and let them cool to room temp. Mash them and slowly add vanilla extract (to taste) and powdered sugar until it becomes like a dough. (if it's to dry try adding some room temp butter)

Roll the potatoe dough flat and spread peanut butter all over the surface of the dough.

Roll the 'round' dough up into a log. Remove and immediately eat the end portions (they never turn out to be the right shape... so you have to eat them!)

Slice into cookie rounds. Place on a cookie sheet and freeze.

To make them look festive; make one batch as above and make two more batches but add red food coloring to one batch and green food coloring to the other!

This is a long time family favorite during "Carnaval" (a winter version of Mardi-Gras) time here in Quebec. This no-bake reciepe is just as much fun to make as it is to eat and you'd NEVER guess that it was made with ....POTATOES!

Peanut Butter Fudge

One of the most fun, delicious and attractive cookies I've ever made were with a simple basic cookie dough, cut with whatever type of cutter you like (say large tree for example), cut out a small hole in the center with a really small cutter, and a little hole in the top; put a regular LIFESAVER in the middle of the cookie before baking; the LIFESAVER will melt and form a hard, transparent middle; put a ribbon through the top hole and hand on the tree near the lights!

I tried this last year and it was a big hit.

Pear Cranberry Crisp

4 firm pears, peeled and sliced

12 oz bag of cranberries

5 packages of sweet and low or 1/3 cup sugar

1/2 teaspoon cinnamon

3/4 cup rolled oats

2/3 cup brown sugar

1/2 cup margarine

1/2 cup flour

pinch of salt

Toss pears and cranberries with sugar and cinnamon. Mix oats, brown sugar, margarine, flour and salt, using fingertips and blending until a coarse meal texture. Put fruit into a round baking dish. Top with oats mixture, patting slightly. Bake 45 minutes at 350. Cool about 1 hour.

how about chocolate chip peanut brittle its awsome!! 1 Cup semi-sweet chocolate chips

1 Cup sugar

1/2 Cup white corn syrup

1 Cup salted nuts

1 Teaspoon butter

1 Teaspoon vanilla

1 Teaspoon baking soda

PREPARATION:

Grease cookie sheets. Sprinkle with chocolate chips. In microwavable bowl add sugar and corn syrup, microwave on high (power level-10) for 8 -11 minutes. Stir. Cook for 4 more minutes. Stir in nuts and cook until light brown about 2 minutes. (Don't burn.) Add buter and vanilla to syrup, blending well. Microwave at high 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto prepared cookie sheets. Let cool 1/2 to 1 hour. When cool break into small pieces and store in airtight container. Makes about 1 pound.

(I ACUALLY MADE THIS)

One of my favourites is the cranberry/white chocolate cookies (on the back of the bag of most dried cranberries - ocean spray varieties)

INGREDIENTS:

2/3 cup butter or margarine, softened

2/3 cup brown sugar

2 large eggs

1 1/2 cups old-fashioned oats

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 6-ounce package Ocean Spray® Craisins® Original Sweetened Dried Cranberries

2/3 cup white chocolate chunks or chips

DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Yummy - even the most fussiest kids love these! (And they look terrific on a plate)

The other thing I love to make is melted chocolate, and cut into shapes:

Melt milk choclate, and spread on a wax-paper covered cookie sheet (so it is JUST covered). Once it has hardened (can be in freezer for 10 mins), melt white chocolate and spread over top. (again, so it's just barely covered)

Once it has hardened - let soften to just room temp. Using a cookie cutter, cut out shapes.

These look great on a platter.

Another kid favourite that looks great is using your favourite cookie recipe, but inserting a lollipop stick into the dough just before baking. You can use coloured cellophane to wrap them, or just coulorful bows.

Hope this helps - happy baking!!!

Chocolate covered fresh cranberries. I've found the easiest way is to melt your chocolate (almond bark or kisses, anything that will solidify after cooling) then stab the fresh cranberries (washed and dried over night) with a toothpick then dip and allow to dry on a cookie sheet in a cool place. It's a tart treat, very unusual and always a hit at my get togethers.

Here is one of my family's favourite New Zealand Christmas desserts - a cold dessert as we are in the middle of Summer in December.

Sherry Log

2 packets chocolate chip biscuits (cookies in America?)

1 cup sherry (fruit juice can be used to make this, especially for children or half sherry half fruit juice)

1 pint cream

Dark chocolate for garnish

Whip cream with a little icing sugar and vanilla essence. Dunk each biscuit quickly in the sherry or juice and spread one side with the whipped cream. Dunk next biscuit and stick it to the first, standing them on their edge on a serving dish to form a log. Continue until all biscuits have been "sandwiched" together. Cover the whole log with whipped cream and grate the dark chocolate over to resemble bark. Refrigerate for at least two hours to allow biscuits to soften. Enjoy!