Wow - I haven't thought about those violet candies in YEARS! I don't think these are exactly the same, but they might be similar enough to make do.... Alexa Here is a link that might be useful: Violet Mints

Here's a buttermilk cornbread recipe. Hope it's similar to what you were looking for: SPIDER CORN BREAD 1 1/2 cups cornmeqal 1/3 cup flour 1/4 cup sugar 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk 2 eggs, well beaten 2 cups milk, divided 2 TBL butter combine cornmeal, flour, sugar, baking soda & salt in a large bowl. Add the buttermilk, eggs & 1 cup of the milk. Beat with a spoon until smooth. Melt the butter in a 9" heavy skillet. When the skillet is hot, pour in the batter. Pour the remaining 1 cup milk over this. Bake in a preheated 350° oven for about 50 minutes or until lightly browned. cut into wedges & serve.~~Hancock Community Collection

Thanks Gardenlad: The antipasto platter sounds like a great suggestion. Think I'll consider coming up w/ something along that line. Happy holidays!

Here's one for Spinach Enchiladas which also received excellent reviews: Spinach and Mushroom Enchiladas Prep Time: approx. 25 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 50 Minutes. Makes 6 servings. Printed from Allrecipes, Submitted by Ortega® -------------------------------------------------------------------------------- 1 tablespoon vegetable oil 1 large peeled chopped carrot 1/2 cup chopped onion 1 clove garlic, finely chopped 3 cups chopped fresh spinach 2 cups sliced fresh mushrooms 2 (10 ounce) cans ORTEGA ® Enchilada Sauce, divided 1/4 cup vegetable oil 12 (6 inch) corn tortillas 1 1/2 cups SARGENTO ® Fancy Shredded Monterey Jack Cheese, divided Directions 1 PREHEAT oven to 350 degrees F. 2 HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add carrot, onion and garlic; cook, stirring frequently, for 3 to 4 minutes or until carrot is crisp-tender. Add spinach and mushrooms; cook for 2 to 3 minutes or until spinach is cooked through and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour remaining enchilada sauce in small skillet; heat until warm. 3 HEAT 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften; add more oil as needed. Place on paper towels to soak. Pass tortillas through enchilada sauce in skillet. 4 PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese down center of each tortilla; roll up. Place seam-side down in 12 x 8-inch baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Bake for 10 to 12 minutes or until heated through and cheese is melted.