Turtles

grid shaped pretzels
Rolos
pecan halves

Place pretzels on an ungreased cookie sheet and top each with a Rolo. Bake at 350 degrees for 4 minutes. Quickly place a pecan half on each pretzel and Rolo. Chill until set.

Peanut Butter Kisses

1 c. peanut butter
1 egg
1 c. sugar
1 tsp. vanilla
24-30 milk chocolate kisses, unwrapped

Combine first four ingredients. Shape into 1 inch balls. Place on an ungreased cookie sheet. Bake at 350 degrees for 11 minutes. Remove from oven, place a kiss in each cookie center, then move to a wire rack to cool.

Chocolate Pecan Pie Bars

1/2 c. butter, room temperature, plus 2 Tbsp. melted
1/4 c. packed brown sugar
1 1/4 c. all purpose flour, spooned and leveled
1/2 tsp. salt
3 large eggs
3/4 c. light corn syrup
1/2 c. granulated sugar
1 pkg. (12 oz.) semi-sweet chocolate chips (2 c.)
2 c. coarsely chopped pecans

Preheat oven to 350 degrees. Line the bottom and sides of a 9x13 baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room temperature butter, brown sugar, flour and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
Bake until lightly browned, 25-30 minutes. Let cool 10 minutes.
Meanwhile, in the same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25-30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

Creamy Italian Chicken

2 cans Cream of Chicken soup
1 pkg. cream cheese
1 Italian salad dressing packet, dry
4-6 boneless, skinless chicken breasts, frozen

Soften cream cheese. Combine soup, cream cheese, and Italian dressing packet. Place chicken breasts in crock pot and top with soup mixture. Cover and cook on low for 8 hours. Serve over rice.

Dad's Christmas Fudge

Every Christmas, Dad makes this fudge by the ton.

1 1/2 c. sugar
1/2 c. butter
2/3 c. evaporated milk
7 oz. jar of Jet Puff marshmallow cream
3 c. semi-sweet chocolate chips
1 c. walnuts, chopped
1 1/2 tsp. vanilla

Melt butter over medium heat. Add sugar, evaporated milk, and marshmallow cream. Bring to a boil over medium high heat stirring constantly. Cook, stirring, for 5 minutes. Turn off heat and add chocolate chips and vanilla. Stir until melted then add nuts. Pour into a buttered 9x9 or 11x7 pan. Refrigerate overnight until set. Take out an hour before cutting.

Candice's German Chocolate Brownie Cups

1 Betty Crocker Fudge Brownie mix
1 container of coconut pecan frosting
Chocolate chips for melting

Mix brownie mix according to package directions. Pour batter into greased mini muffin tins (about 1 Tbsp. each). Bake at 350 degrees for 12 minutes. Let cool in pans. Top with coconut pecan frosting and drizzle with melted chocolate chips.
Makes about 40.

Candice's Shortbread and Jam Thumbprint Cookies

1 c.butter, softened
1/2 c. sugar
2 c. flour
1/2 tsp. vanilla
Your favorite berry jam

Cream butter, sugar, and vanilla. Add flour and mix until well blended. Roll dough into balls (about 1 Tbsp. of dough each). Place balls on an ungreased cookie sheet. Bake at 350 degrees for 12 minutes. Quickly press your finger into each warm cookie to make an indent. Let cool for a few minutes and then roll each cookie in powdered sugar. Allow to cool completely on a wire rack and then roll one more time in powdered sugar. Top each cookie with about a 1/2 tsp. of jam. I love seedless blackberry or raspberry.
Makes 30 cookies.