Here are some friend's favorite holiday recipes.

Cranberry Orange Dream

Stir 1 1/2 c boiling water into 1 pkg (8 oz or 2 4 oz. size) Jello Brand Cranberry Flavor Gelatin in large bowl for 2 minutes or until completely dissolved. Stir in 1 can whole berry cranberry sauce until fully melted. Stir in 1 1/2 c cold water. Refrigerate about 1 1/4 hours or until slightly thickened. Gently stir in 1 can Dole Mandarin Oranges(11 or 15 oz) (drained).

Meanwhile, stir together 1 1/2 c. graham cracker crumbs, 1/4 c sugar, & 1/2 c. (1 stick) melted butter or margarine in a 13x9 inch dish. Press firmly onto bottom. Refrigerate until ready to fill.

Beat 1 pkg (8oz) softened cream cheese and 1/4 c. sugar in large bowl with whisk until smooth. Gently stir in 1 tub (8 oz) of Cool Whip Whipped Topping, thawed. Spread evenly over crust. Spoon gelatin mixture over cream cheese layer.

Refrigerate 3 hours or until firm. Garnish with additional whipped topping if desired.

From Sunshine Clark

Broccoli & Rice Casserole

Ingredients Needed:
1-- 16 oz regular cheese whiz
2-- 10 ounce frozen chopped broccoli
2 cans (10 3/4 ounces) condensed cream of mushroom soup
2 cup of cooked rice
3/4 c. chopped onion
1/4 c. parkay stick butter

Also a 9x13 glass pan.
Preheat Oven to 350 degrees

Step 1: Cook Rice

Step 2: Sautee onion & butter

Step 3: Cook Broccoli & then drain

Step 4: Mix Broccoli, soup, rice, sauteed onions & butter and cheese... Add Salt and Pepper to taste (my mom mixes it in the pan, I mix it in a bowl otherwise I make a huge mess!)

Step 5: Pour mixture into 9x13 glass pyrex and bake for 30-40 minutes.

When it's done the edges will start browning.

From: Angie P

Fruit Salad Recipe

*this recipe makes a huge bowl*

*Do not use any metal bowls or leave a metal spoon in this! It will give the food a metallic taste!* GROSS*

I usually use a glass or plastic bowl with a wooden or plastic spoon.

5 large delicious apples
3 large oranges
1 can (15 1/4 ounce size) fruit cocktail
1 jar maraschino cherries (10 ounces)
About a cup or so of pretty purple seedless grapes
1 can chunk or diced pineapple . Only use about half of the can. Pineapple can overpower the salad.
less than 1 cup Bakers shredded coconut.

dice the apples small, oranges need to be cut small, get all the seeds out of the apples and oranges.

Open the can of fruit cocktail and drain all the juice off.

Put into the salad.

Cut the purple grapes in half. *The purple grapes are for color and help make the salad pretty.

Open can of pineapple. Drain Pineapple juice (save off to the side for another dish--pistachio salad--(See below!) If you are using pineapple chunk, cut into smaller pieces.

Take the marachino cherries and cut them in half.

Gradually add this to the salad.

When done gradually add the shredded coconut. It will help sweeten the salad and take the bite out of the oranges and pineapple.

Mix well and Volia~

From: Angie P.

Pistachio Pudding

1 jello pudding pistachio mix
a medium bowl (12oz of cool whip)
1 small curd cottage cheese. About 8-10ounces approx.
Drained Pineapple (diced or chunk--if chunk cut to smaller pieces)
pecan halves

Use glass a glass or plastic bowl.

Start out with the cool whip, approx half of the bowl of cool whip. Add the pistachio pudding mix. Blend well.

Add pineapple...probably about 4 ounces.

This is one of those recipes that you have to mix and keep adding the ingredients (cool whip, pineapple and maybe even cottage cheese and then about a cup of pecans) to get the taste you want.

If the mix is dry add pineapple juice to it. It should be creamy.

From: Angie P.

Date Filled Cookies

Ingredients:
FILLING:
1 pound dates, pitted and chopped - often use a little more, I like lots of filling :o)
1/2 cup sugar
1/2 cup water

COOK TILL THICK. SET ASIDE TO COOL. BE SURE MIXTURE IS COOL.

COOKIES:
1 cup sugar
1 cup brown sugar
1 cup shortening
3 eggs
1/2 teaspoon salt
4 cups flour
1 teaspoon baking soda
1 teaspoon vanilla

Cream shortening, sugar and eggs. Sift flour, salt, baking soda add to first mixture. Roll 1/2 inch thick (it is important not to roll out too thin). Spread filling on dough. Roll up dough and set in fridge to cool for several hours or overnight. When cooled slice off and bake at 375� for 15 minutes. (Watch closely so they do not burn!) 48 Servings

From Beth Von

Toffee

Ingredients:
1 pound butter or margarine
2 cups sugar
2 tablespoons Karo light corn syrup
1 cup cashews, chopped
1 large Hershey's bar

Combine in a heavy skillet or Kettle: butter, sugar and Karo, cook stirring constantly until it reaches 300�. Remove from fire and add cashews, mix then spread on ungreased cookie sheet the thinner the better. Cover with a melted hershey bar after cool. It is optional to turn toffee over and cover the other side. 80 Servings

This is my favorite candy recipe, my one secret to making this a very light toffee is that I use margarine instead of butter, it comes out a nice light tan color. It is not as strong of a toffee flavor at that point either which satisfies the palette of most everyone in the family.

From Beth Von

Mock Baby Ruth Bars

Ingredients:
2/3 cup margarine
1 cup light brown sugar, firmly packed
1/4 cup Karo light corn syrup
1/4 cup peanut butter, crunchy
1 teaspoon vanilla
4 cups quick cooking rolled oats
1 12 ounce milk chocolate chips
1 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup spanish peanuts, salted

Melt margarine, sugar and syrup. Add 1/4 C. peanut butter and vanilla. Pour over oatmeal and mix well. Press into 9 x 13" well greased baking pan. Bake in 375� oven for 12 minutes. Melt chocolate and butterscotch chips. Add 2/3 C. peanut butter and peanuts. Pour over baked mixture. Cool and cut into squares. 48 Servings

These are really good, make sure you cut them while they are still slightly warm or you will get a real workout when you cut them, LOL.

From Beth Von

Waldorf Red Cake

Ingredients:
2 eggs
1/2 cup shortening
1 1/2 cups sugar
2 ounces red food coloring
2 tablespoons cocoa
1 teaspoon vanilla
1 teaspoon salt
1 cup buttermilk
2 1/4 cups flour, 2 tablespoons less if using regular flour
1 teaspoon baking soda
1 teaspoon vinegar

FROSTING:
3 tablespoons flour
1 cup butter
1 cup sugar
1 cup milk
1 teaspoon vanilla

Cream together eggs, shortening and sugar till light and fluffy. Mix together red food coloring and cocoa making a paste then add to shortening mixture. Add milk alternately with dry ingredients. Mix baking soda and vinegar. Then add the baking soda and vinegar mixture and beat. Pour batter into 2 greased and floured 9" cake round pans. Bake at 350� F for 30 minutes. Cool, then cup each cake into a layer making a total of 4.

FROSTING FOR WALDORF CAKE:
Cook flour and milk till thick. Cool. Cream sugar, butter and vanilla till fluffy with mixer. (Cream a long time.) Do not beat just blend in the cooled flour mixture. Frost the cake between layers and top (not sides.) 16 Servings

From Beth Von

Swirled Mint Christmas Cookies

Ingredients:
2 cups flour
1/2 teaspoon baking powder
1 cup margarine
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon peppermint extract
10 drops red food coloring
10 drops green food coloring

Combine flour and baking powder in mixing bowl. Beat butter until soft; add sugar and beat until fluffy. Add egg, peppermint and vanilla; beat well. Add flour mixture and beat till mixed well. Divided dough into thirds; stir red food coloring into 1/3 , green coloring into another 1/3 and leave 1/3 plain. Cover and chill about 1 hour or until easy to handle. Divide each color of dough into 4 parts. Roll to 1/2 inch diameter ropes; place one rop of each color side by side and twist together. Slice in 1/2 inch pieces for large cookies and/or 1/4 inch for small cookies. Carefully roll into balls blending the colors as little as possible. Place 2 inches apart on an un-greased cookie sheet. Flatten to 1/4-1/2 inch, with the bottom of a glass dipped insugar. Repeat with remaining dough. Bake at 375�F for 8-10 minutes for large cookies and 6-8 minutes for small cookies. Remove and cool. Makes about 72, 2 1/2 inch cookies or 144 1 1/4 inch cookies. 72 Servings

From Beth Von

Peanut Butter Fingers

Ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup quick cooking rolled oats
1 6 oz. package semisweet chocolate chips
1/2 cup powdered sugar
1/4 cup peanut butter
2 to 4 tablespoons milk

Cream butter, gradually add sugars. Blend in egg, 1/3 cup peanut butter, soda, salt, and vanilla. Add flour and rolled oats; mix well. Spread in buttered 13 x 9 pan. Bake at 350� F for 20-25 minutes. Sprinkle immediately with chocolate chips. Let stand 5 minutes spread them out with a small icing spreader or knife. Combine powdered sugar, 1/4 cup peanut butter and milk; mix well. Drizzle on top. 36 Servings

From Beth Von

Million Dollar Fudge

Ingredients:
4 1/2 cups sugar
1 cup evaporated lowfat milk
2 tablespoons butter or margarine
1 pinch salt
3 German chocolate Bars
1 12 ounce milk chocolate chips
1 pint marshmallow cream (2 cups)
2 cups pecans or walnuts, chopped, (optional)

Bring sugar and evaporated milk to soft ball stage 236�(stirring constantly). Pour over chocolate bars, chips butter marshmallow creme and stir till melted add nuts if desired, pour into buttered pan (13x9). 36 Servings

From Beth Von

Magic Peanut Butter Middles

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup margarine, softened
1/4 cup peanut butter
1 teaspoon vanilla
1 egg

FILLING: 3/4 cup peanut butter
3/4 cup confectioners sugar

In small bowl combine flour, cocoa and baking soda; blend well. In large bowl beat sugar, brown sugar, margarine and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg; beat well. Stir in flour mixture until blended; set aside. In small bowl, combine filling ingredients; blend well. Roll into 30 (1-inch) balls. For each cookie, with floured hands shape about 1 tablespoonful dough around 1 peanut butter ball, covering completely. Place 2 inchs apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake in 375�F oven 7 to 9 minutes or until set and slightly cracked. Cool on wire racks. Decorate as desired. 30 Servings

From Beth Von

Sugar Cookies

Ingredients:
2 eggs, beaten separately
1 cup shortening
1/2 teaspoon salt
2 cups sugar
4 to 7 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon nutmeg
1 cup milk
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
Beat together eggs, shortening, salt and sugar. Sift together 4 cups flour, baking soda, baking powder and nutmeg. Mix together with milk, vanilla and lemon extract. Pat out thick (1/2 inch) on floured board. Bake at 375�F about 8-10 minutes. 48 Servings

From Beth Von

White Trash

Ingredients:
Chex cereal
Cheerios
Peanuts
M&M's
3 bags of White Chocolate Chips

Mix all of the dry ingredients in a large bowl. Melt the white chocolate chips in the microwave and then pour into the bowl with the dry ingredients. Lay the mixture flat on cookie sheets and refrigerate until hardened. Remove from refrigerator and break the mixture apart.

Submitted by: Shannon Urckfitz

Grandmother's Pecan Pie

Ingredients
1 cup white sugar
1 cup white Karo syrup
3 eggs
1 teaspoon vanilla
1 heaping tablespoon butter
1 cup pecans
1 9'' unbaked pie shell

Directions:
Beat eggs. Stir in other ingredients. Pour in unbaked pie shell. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 25 minutes.

Submitted by: Kate Christensen

Christmas Sausage Balls

Ingredients:
1 10oz. package extra sharp cheddar cheese
1 12oz. package hot bulk sausage (Jimmy Dean)
1.5 cups Bisquick

Directions:
Grate cheese. Combine with raw sausage and Bisquick. Using your hands blend well and shape into walnut-size balls. Spray broiler pan with Pam. Arrange balls on broiler pan and bake at 350 degrees about 25 minutes, longer if frozen. Balls will be golden brown when done.

Submitted by: Kate Christensen

Pumpkin Cranberry Bread

Ingredients:
3 cups all purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 � teaspoons salt
3 cups granulated sugar
1 can (15 oz) pure pumpkin
4 large eggs
1 cup vegetable oil
� cup orange juice or water
1cup sweetened dried, fresh or frozen cranberries

PREHEAT oven to 350 degrees F. Grease and flour two 9 x 5 inch loaf pans.
COMBINE flour, pumpkin pie spice, baking soda and salt in a large bowl. Set aside. Combine sugar, pumpkin, eggs, vegetable oil, and orange juice in large mixer bowl. Beat until just blended. Add pumpkin mixture to flour mixture. Stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
BAKE for 60 -65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely.

Pumpkin Crunch Cake

Ingredients:
1 pkg. (18.25 oz) yellow cake mix, divided
2 large eggs
1 2/3 cups Libby's Easy Pumpkin pie mix
1/3 cup flaked coconut
1/4 cup chopped nuts
3 tablespoons butter or margarine, softened

PREHEAT oven to 350 F. Grease 13 x 9 inch baking pan.
COMBINE 3 cups cake mix, eggs, pumpkin pie mix and pumpkin spice in a large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into prepared pan.
COMBINE remaining cake mix, coconut and nuts in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter.
BAKE for 30 - 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan.

Pumpkin Apple Butter

Ingredients:
1 can (15 oz) 100% pure pumpkin
1 medium apple, peeled and grated
1 cup apple juice
� cup packed brown sugar
3/4 teaspoon pumpkin pie spice

COMBINE pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy duty saucepan. Bring to a boil. Reduce heat to low. Cook, stirring occasionally, for 1 � hrs. Serve with buttermilk biscuits, breads, corn muffins or hot cereal. Store in airtight container in refrigerator for up to 2 months.

Christmas Gelatin Ornaments

Ingredients:
3 1/4 cups white grape juice
1 package (6 oz) lime gelatin
1 package (6 oz) raspberry gelatin
6 each red and green maraschino cherries with stems
Mayonnaise, sour cream, or whipped cream in a can

In a saucepan, bring grape juice to a boil. Place lime gelatin in a bowl. Add half of the juice and stir until completely dissolved. Repeat with raspberry gelatin. Pour lime gelatin into six muffin cups (about 1.2 cups in each) coated with non-stick cooking spray. Repeat, filling six more cups with raspberry gelatin. Refrigerate for 4 hours or until firm. Loosen gelatin around edges with a sharp knife. Invert muffin tin onto waxed paper. Use a metal spatula to transfer to serving plates. Fill a small plastic bag with mayonnaise; cut a small hole in corner of bag. Pipe a small circle near one edge of each ornament. Place cherry in center. Decorate ornaments with additional mayonnaise if desired. YIELD: 1 dozen.

Fruity Sherbet Punch

Ingredients:
4 cups apple juice, chilled
4 cups pineapple juice, chilled
4 cups orange juice, chilled
2 liters ginger ale, chilled
1 to 2 quarts orange or pineapple sherbet

Combine juices in a punch bowl. Stir in ginger ale. Top with sherbet. Serve immediately. YIELD: 15-20 servings or about 5 quarts.

Christmas Bark Candy

Ingredients:
1 package (10 - 12 oz) vanilla chips or milk chocolate chips
2 teaspoons vegetable oil
1 1/4 - 1 � cups M&M miniature baking bits or broken pretzel pieces

In a microwave safe bowl, heat chips and oil at 70% power for 1 minute. Stir. Microwave 10-20 seconds longer or until chips are melted, stirring occasionally. Cool for 5 minutes. Stir in baking bits or pretzels. Spread onto a waxed paper lined baking sheet. Chill for 10 minutes. Remove from the refrigerator, break into pieces. Store in an airtight container at room temperature. YIELD: about 1 pd.

Cinnamon Rock Candy

Ingredients:
1 cup water
3 3/4 cups sugar
1 1/4 cups light corn syrup
1 teaspoon red liquid food coloring
1 teaspoon cinnamon oil
1/3 cup confectioners' sugar

Line a 15" x 10" x 1" baking pan with foil and butter the foil. Set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover. Cook on medium high heat, without stirring, until candy thermometer reads 300 degrees. (Hard crack stage), about 25 minutes. Remove from heat, stir in cinnamon oil (keep face away from oil as odor is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes. Break into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight containers. YIELD: about 2 lbs.

Chocolate Chip Cheese Ball

Ingredients:
1 package (8 oz) cream cheese, softened
� cup butter, softened (no substitutes)
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars. Beat until just combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap. Shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers. YIELD: 1 cheese ball (about 2 cups)