Wow, you've been busy.

I remember the days I baked 12-13 different kinds..too much for me anymore. They look lovely and everyone will so enjoy your choices!

Hang on and I will send you my address so you know where to send them! LOL
It looks good.

Oh my; that is so impressive.

My cookie recipients really do suffer by comparison. I make one kind of cookie, oatmeal raisin. I am going to try to make the MIL some sand tarts this year, but that's as wild as I'm going.

WOW...........Those look wonderful....I would love it if you post the recipes...I have not heard of most of these...
and they sound WONDERFUL!!!
Blessings
Cherie

WOW..you've been very busy..
That plate looks very good!

~~~MOUND BARS ~~~

2 c. crushed graham crackers
1/2 c. sugar
1/2 c. butter, melted
Mix together and bake in 9x13 inch pan in 350 degree oven for 7-8 minutes. Mix 2 cups coconut with 1 can sweetened condensed milk. Spread on top of baked crust. Bake 15 minutes. Remove from oven.
Melt 1 (12 oz.) package chocolate chips . Spread on top.Cool then cut into bars.

~~~Holly Cookies~~~

30 large marshmallows
1/2c.marg. Melt and stir over low heat
add 1 tsp. green food coloring,
1 1/2 tsp vanilla and 4 c.corn flakes.
Drop TBSP.on wax paper add 3 to 4 red hots. cool.
These look like Holly Leaves. Enjoy!

~*~CHOCOLATE TRIANGLES~*~

20 chocolate sandwich cookies, finely crushed (about 2 cups)
1 1/2 cups chopped nuts
1 1/2 cups semi-sweet chocolate chips
1 cup flaked coconut
1 14-oz can sweetened condensed milk

Press crushed cookies onto bottom of greased 13x9" pan; sprinkle with nuts, chocolate chips and coconut. Drizzle with sweetened condensed milk.
Bake in preheated 350 oven for 20-25 minutes or until coconut is golden brown around edges. Cool; cut into squares; cut each square in half diagonally to form a triangle.

~~KIT KAT BARS~~

(very rich, can cut into small pieces)

Ritz crackers (I used 3 sleeves)

1 1/2 c. graham crackers, crushed

3/4 c. brown sugar, packed

1 c. white sugar

3/4 c. butter (must be real)

1/3 c. milk

1 c. butterscotch chips

1 c. semisweet chocolate chips

3/4 c. peanut butter

Put graham crackers, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes.

Spray a 9x13? pan with butter flavored cooking spray. Put a layer of crackers (I used one sleeve) in bottom of pan and pout 1/2 of the mixture over it. Put another layer of crackers and pour the remaining mixture. Add one last row of cracker.

In microwave melt butterscotch chips, chocolate chips and peanut butter together I stirred every 1 (one) minute til nice and smooth. When melted, spread evenly over the top.

After it has cooled a bit, score the bars. Then let cool completely. I put in the refrigerator. After set up, cut into bars and store in an airtight container. I store in the refrigerator.

~~~Toffee Cookies~~~

1 sleeve saltine crackers
1 cup brown sugar, packed
2 cups semi-sweet or milk chocolate chips
1 c.Butter
1c. finely chopped nuts

Preheat oven to 400*. Cover a small cookie sheet with sides with foil; spray with Pam. Melt butter & brown sugar in a med. saucepan and cook approximately 3 minutes, stirring often. Place all crackers on foil. Pour sugar mixture on crackers and spread evenly. Bake 5 minutes. Mixture should boil but not burn. Remove from oven and sprinkle chocolate chips evenly on top. Set a bread board over pan and let set 3 min.Remove bread board .Spread choc.chips with spatula as frosting a cake. Sprinkle Nuts on top ,press slightly.Place in refrg. About 1 hour.Break into pieces.Store in refrg.

**People can't Believe that this is crackers!
I have also done it with Butterscotch chips.

~*~Brandy Cherry Balls~*~

1/2 Cup maraschino cherries, quartered
2 Tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 8 ounce package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 Cups flaked coconut
Marinate cherries at least 4 hours or overnight in brandy Melt Chocolate
chips and butterscotch chips and add cream cheese. Stir in cherries,
marshmallows and walnuts and refrigerate until cold enough to roll into
balls. Roll in coconut. Refrigerate. The longer the better. The
flavors intensify.

~*~Chunky Peanut Brittle~*~

1 ½ t. plus 1 ½ c. butter (no substitutes), divided
2 c. peanut butter chips, divided
1 ¾ c. sugar
3 T. light corn syrup
3 T. water
1 ½ c. salted peanuts, coarsely chopped
½ c. semisweet chocolate chips

Butter the bottom and sides of a 15 x 10 x 1 inch baking pan with 1 ½ t. butter. Sprinkle with 1 c. peanut butter chips; set aside. In a heavy saucepan, bring sugar, corn syrup, water and remaining butter to a boil over medium heat, stirring constantly. Cook and stir until butter is melted. Cook, without stirring, until a candy thermometer reads 300 degrees (hard crack stage). Remove from heat; stir in peanuts. Quickly pour onto prepared baking pan. Sprinkle with chocolate chips and remaining peanut butter chips. With a knife, gently swirl softened chips over top of brittle. Cool before breaking into pieces. Store in an airtight container. Yield: 2 ½ lb.

~~~Snowball Cookies~~~~

2c.flour
2c.finely chopped pecans
1/4 c. sugar
1c. butter (softened)
1tsp.vanilla
powdered sugar

Heat oven 350.In lrg. Mixer bowl combine all ingr. (except powdered sugar)Beat at low speed until well mixed (3 to 4 min.) Shape rounded teaspoonfuls of dough into 1-

inch balls.Place 1inch apart on cookie sheets.Bake for 18 to 25 min. or until very lightly browned. Cool 5 min:roll in powdered sugar. Yield 3doz.

~*~Mexican Hot Chocolate Balls~*~

1c.butter,softened
1 ¼ c. powdered sugar
½ c.unsweetened cocoa powder
1tsp.vanilla
2c. flour
1tsp.ground cinnamon
1c.toasted pecans,finely chopped

350°oven.Beat butter in large mixing bowl with an electric mixer on medium to high speed for 30 seconds.Beat in ½ c. of powdered sugar, ¼ c. cocoa powder & vanilla until combined.Beat in flour with mixer.Stir in ½ tsp. cinnamon & the nuts.

Shape dough into 1inch balls.Place balls 2inch. Apart on ungreased cookie sheet.Bake for 18 to 20 min.or until bottoms are lightly browned.Cool to wire rack.

Combine remaining ¾ c. powdered sugar & remaining ¼ c.unsweetened cocoa powder & ½ tsp. cinnamon in a small bowl.Roll cooled cookies in the sugar mixture.Makes about 48.

~~Oreo Truffles~~

1 large package Oreos (NOT double stuff)
1 (8-oz.) cream cheese
White or chocolate almond bark
Crush Oreos in food processor until fine (can be done in a
blender also). Combine room temperature cream cheese in Oreo crumbs.
Ross into small balls and place in refrigerator for 2 hours or until
firm. Dip in melted white or chocolate almond bark.
Makes 5 dozen.

ONE-BITE PECAN PIES
**make sure dough goes all way to top. Shrinks when baked,Also dont fill with too much filling.

4 oz cream cheese, softened
1/2 cup butter, softened
1 cup flour
1 egg
3/4 cup brown sugar
1 tsp vanilla
3/4 cups finely chopped pecans
3 oz semi sweet chocolate chips, melted

Beat cream cheese and butter with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled. Preheat oven to 375°F. Divide dough into 24 balls. **Place 1 ball in each of 24 greased or sprayed miniature muffin pan cups; press onto bottoms and up sides of cups to form shells.
Beat egg lightly in small bowl. Add brown sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full. Bake 25 to 30 min. or until lightly browned. Let stand 5 min.; remove tarts from pans. Cool completely on wire racks. Drizzle with melted chocolate. Let stand until set.

will post other recipes later...need to get!

Craftyshe they look so yummy.You've done a lot of work.

A couple of hours ago I made something called peppermint melt aways or something like that. I saw a picture and recipe in a magazine. They looked good and the recipes was simple. Mine look like the magazine photo and I guess they taste like they are supposed to. They are okay, but I don't like them well enough to make them again. :( Oh well, at least I know.
{{gwi:1870929}}

Craftyshe...those look fantastic!

Linda, yours look good too. Sorry they didn't taste as well as you hoped. I make a cookie called Pecan Meltaways, and they are my all time favorite. I've never taken them anywhere that everyone didn't ask for the recipe. BTW, I love that ceiling tin. Is that your backsplash? I had it in a house I used to live in on the kitchen ceiling. Also had it behind the stove.

Marilyn, that's a backsplach that only looks like tin. I forget the name of it, but it's easy to cut with scissors and install. Jamie in Ms also has some behind her stove.

Whoa! That is a lot of cookies, and here I was proud of myself for making just three kinds today.

mscsippy,Your cookies look good!I hate when you try something new & it doesn't taste very good.My dh is my taste tester! lol

~*~Cookie Dough Truffles~*~

1 C. soft butter
1-1/2 C. brown sugar, packed
2 tsp vanilla extract
1/2 tsp salt
2 C. all-purpose flour
1 T water
6 oz pkg. mini chocolate chips.

Cream butter and sugar together. Add remaining ingredients and mix well by hand. Roll into bite size balls. Freeze until firm, about 30 minutes. Store in a plastic ziploc bag in the freezer. Makes 4 dozen.

Let stand at room temperature 5 minutes before eating.

~~~Raspberry Bars~~~

2 1/4 c.flour
1c. sugar
1c.chopped pecans
1c. butter (softened)
1 egg
1 (10oz.) jar(3/4c) raspberry preserves

Heat oven 350.In lrg. Mixer bowl combine all ingr. (except raspberry preserves) Beat at low speed until well mixed 2 to 3 min. Reserve 1 1/2 c. crumb mixture. Press remaining crumb mixture on into greased 8-inch square pan: Spread with preserves to 1/2 inch of edge. Crumble reserved mixture over preserves. Bake for 40 to 50 min or until lightly browned.
Cool completely :cut into bars.

~*~Peanut Butter Balls~*~

2c. powdered sugar
2 TBSP. butter or marg.(room temp)
1 TBSP. Milk
2 tsp. granulated sugar
½ tsp.vanilla extract
½ c. creamy peanut butter
1c.(6oz) semi sweet chocolate chips
1TBSP. solid veg. shortening

In a medium size bowl,mix powdered sugar,butter,milk,suar & vanilla with hand mixer until blended.Mix in peanut butter.Line a cookie sheet pan with wax paper.Roll heaping tsp. of filling into balls (3/4 inch)
Refrigerate at least 2 hours.Melt choc. & shortening in a small sauce pan.Scrape into a small bowl.Spear peanut butter balls one at a time with a toothpick & dip into melted choc. Lift out & let excess choc. Drip off.Return to lined pan. Refrigerate 10 to 15 min. to firm.Remove balls from waxed paped.Keep covered in Refrigerator.

~~~Hello Dolly Bars~~~

1/2 cup ( 1 stick ) butter or margarine
1 1/2 cups graham cracker crumbs
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 cups (12-ounce) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts


Preheat oven to 350° degrees . In 13x9-inch baking pan, melt butter in oven.
Sprinkle graham cracker crumbs over butter; pour Sweetened Condensed Milk evenly over crumbs. Top with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars . Store at room temperature.

~*~LEMON BARS~*~

Crust Ingredients:
1 1/3 cups all-purpose flour
1/4 cup sugar
1/2 cup Butter, softened

Filling Ingredients:
2 eggs
3/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 tablespoons lemon juice

Garnish Ingredients:
Powdered sugar

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake for 15 to 20 minutes or until edges are lightly browned.

Meanwhile, combine all filling ingredients in small bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking for 18 to 20 minutes or until filling is set. Sprinkle with powdered sugar. Cool completely. Cut into bars.

~~~ Cherry Poppy Seed Twinks~~~

1c. powdered sugar
1c. butter or marg.,softened
1tsp. Vanilla
1 egg
2c.flour
2TBSP. Poppy seed
1/2 tsp.salt
1/2c. cherry preserves

Heat oven 300. In lrg. Mixer bowl, beat powdered sugar & butter until light & fluffy. Add vanilla & egg; blend well.Add flour,poppy seed & salt ; mix well. Drop by rounded teaspoonfuls of dough into 1-inch apart onto ungreased cookie sheets.

With thumb make imprint in center of each cookie. Fill each center with 1/2 tsp. preserves.

Bake for 20 to 25 min. or until edges are light golden brown. Remove from cookie sheet. Makes 30 cookies.

Looks great, but too much work for me! Enjoy

I am IN AWE!! How on Earth did you do all that? Did you have some kind of prep and clean-up assistants??? Just making one or two kinds is an all-day project for me. They're beautiful.

Those holly cookies look so pretty. I'm going to save the recipe to make sometime; just not any time soon. I have a few more things to make for our get together this weekend.If I don't get them made this yeat, I'm certainly going to make them next year.
Thanks for sharing your recipes as well as your picture.

Linda

Thank you for the kind words.It's really not that hard to make that many.I love to make bars,when they are in the oven I mix up other dough so they will be ready to go! I make about 4 or 5 a day.I started Thurs.11th.Plus I don't have kids @ home anymore so that makes it easier.

craftyshe, are you still around? I know this is a very old post. I make a cookie like your pecan balls. In the last few years the balls shatter when I try to roll them in powdered sugar. Do you have that problem? Even since I had to go with grinding my own pecans from fresh whole ones vs. buying them pre-ground at the bulk food store.

Your recipe is the same as mine except I think yours calls for granulated sugar in the dough - though your recipe does not specify - vs. mine has powdered sugar in the dough plus is used for rolling it. Thank you.

What are the Pecan Meltaways like?