SANTA'S SPICED WALNUTS

SANTA'S SPICED WALNUTS

1/4 cup water

1 cup sugar

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1 teaspoon cinnamon

1 pound bag walnuts

In a large skillet put water, sugar and spices. Allow to boil and thicken. Put

walnuts in pan and coat them with mixture. Spread out on a flat surface, separate

and let them cool. Great for a holiday gift.

Gift in a Jar

BAVARIAN MINT COFFEE CREAMER

3/4 cup non-dairy coffee creamer

1/2 cup Dutch process cocoa

3/4 cup confectioners sugar

1/2 tsp. peppermint extract

Combine all ingredients in a container with a tight fitting lid. Shake well to

blend. Store in airtight container and give creamer with the recipe for Bavarian

Mint Coffee. Yields 15 servings. To make Bavarian Mint Coffee: In a mug, combine 2

tablespoons of creamer with 6 ounces of coffee.

Chocolate Turtle Cheesecake

Chocolate Turtle Cheesecake

2 c Vanilla Wafer Crumbs

6 tb Margarine, Melted

14 oz Carmels ( 1 bag)

5 oz (1 cn) Evaporated Milk

1 c Chopped Pecans, Toasted

16 oz Cream Cheese, Softened

1/2 c Sugar

1 ts Vanilla

2 ea Large Eggs

1/2 c Semi-sweet Chocolate Chips *

* Chocolate chips should be melted.

Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with

whipped cream, additional chopped nuts and maraschino cherries, if desired.