Are you wondering if it's safe, do-able or worthwhile? I've candied fruits using the basic method described, though usually in stage #1 the fruit is gently simmered in the syrup. Of course, fruit presents different density and water-content issues than peppers. So reading through the description, it is definitely do-able. I think whether it's worth doing depends on how well you and the members of your circle like chile peppers and how open they are to eating chocolate-covered peppers or whatever the application might be. The candied habanero cheesecake does sound interesting. Carol

I found these recipes in a book I'm giving to my daughter for Christmas...The Ultimate Short Cut Cookie Book. You may also want to check the web site of the brand of toffee bits you have used to see if they have a recipe. -Grainlady CASHEW BRICKLE COOKIES 1 (16.5-oz.) roll refrigerated sugar cookie dough 1 c. chopped lightly salted, roasted cashews 1/2 c. almond toffee baking bits Preheat oven to 375-degrees F. Spray two cookie sheets with nonstick cooking spray. Cut cookie dough in half. Roll out half of the dough between two sheets of wax paper to form a 10x6-inch rectangle. Remove top sheet of wax paper. Invert dough onto one of the prepared cookie sheets. Remove remaining sheet of wax paper. Sprinkle dough evenly with half of the nuts and half of the toffee bits. Repeat with remaining dough, nuts, and toffee bits on second cookie sheet. Bake cookies, one sheet at a time, for 10-12 minutes or until golden. Cool on cookie sheets on a wire rack. Remove cookies to cutting board using two spatulas. Use a sharp knife to cut cooled cookies into irregular shapes. Makes about 42 cookies. ALMOND TOFFEE BARS 1 (16.5-oz.) roll refrigerated sugar cookie dough, well chilled 1 c. semisweet (or milk) chocolate chips 1 c. toffee baking bits 1 c. sliced (or chopped) almonds 1 (14-oz.) can sweetened condensed milk Preheat oven to 350-degrees F. Spray a 13x9-inch pan with nonstick cooking spray or line with foil. Cut cookie dough into 1/4-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust. Sprinkle the chocolate chips, toffee bits, and almonds evenly over prepared crust. Drizzle evenly with sweetened condensed milk. Bake 25-28 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen. Cool completely in pan on a wire rack; cut into bars. Makes 36 bars.

I always thought sugar cookies were pretty tasteless until I tried this recipe from Taste of Home: 24 Servings Prep: 15 min. + chilling Bake: 10 min./batch Ingredients * 1 cup butter, softened * 1 package (3 ounces) cream cheese, softened * 1 cup sugar * 1 egg yolk * 1/2 teaspoon Spice Islandî Pure Vanilla Extract * 1/4 teaspoon almond extract * 2-1/4 cups all-purpose flour * 1/2 teaspoon salt * 1/4 teaspoon baking soda * Tinted frosting or colored sugar Directions * In a bowl, cream butter, cream cheese and sugar. Beat in egg yolk * and extracts. Combine the flour, salt and baking soda; gradually * add to creamed mixture. Cover and refrigerate for 3 hours or until * easy to handle. * On a lightly floured surface, roll out dough to 1/8-in. thickness. * Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. * apart on ungreased baking sheets. Bake at 375ð for 8-10 minutes * or until edges begin to brown. Cool for 2 minutes before removing * from pans to wire racks. Decorate as desired. Yield: 4 dozen. They are tender in the center and melt in your mouth!

Juellie, yes, the waffle cookies are made in the waffle iron. I've had the recipe forever (well 30 or 40 years) and hadn't made them for at least 6-8 years so decided it was time. I love them. We used to put ice cream between and just frost the top one to have homemade ice cream sandwiches! Mush, I had the oven at 300 degrees and left the Rolos in for 1 minute plus 10 to 20 additional seconds. I think you could have the oven a little lower and leave them in a little longer and that would soften the caramel a little more instead of just melting the chocolate. Casey, the pretzel ones are just round pretzels, laided out side by side on a foil covered cookie pan, then a Hershey's kiss placed in the middle. Heat for a couple of minutes in a 300 degree oven or until the kiss gets soft, then push a pretzel filled holiday M&M in the middle. Carla, this recipe didn't use cool whip in the lemon cookies, just cake mix, 2 eggs, and 1/3 cup of veggie oil. I'd love to try the recipe with the cool whip, though, if you ever come across it. Thanks everyone, for all the nice compliments. I just loved that White Gumdrop Fudge and the other quick candies. That's what turned my platters from kinda blah to something really pretty and festive!