Meanwhile, beat eggs at high speed. Add flour and baking soda and beat until blended. Add chocolate mixture and blend well. Chill dough for 1 hour.

Line baking sheets with parchment. Roll dough into 1" diameter balls. Bake at 350° for 10-12 minutes.

Place unwrapped mint on top of each warm cookies as soon as you remove them from the oven. After the mints have softened, spread the mint over the cookies with a spoon. Let the chocolate set at room temperature.

Pour mixture over cornflakes and stir well.

Drop by spoonful onto waxed paper and shape into wreaths. While cookie wreaths are warm, decorate with red hot candies.

Sift flour and baking soda together. Fold into butter and sugar mixture. Cover tightly with plastic wrap and chill in refrigerator overnight.

Roll a teaspoon of dough into a ball. Place 2" apart on greased cookie sheet, flatten slightly with a glass dipped in sugar. May color sugar if desired. Bake at 350° for 8-10 minutes.

Cook, without stirring, over medium heat until a candy thermometer reads 300 degrees F (hard-crack stage).

Remove from the heat; stir in butter, vanilla and baking soda. Add cashews. Pour into a greased 15x10x1 inch baking pan. Cool; break into pieces.

Add peanut butter and pour over popcorn and M&Ms. Stir.

You can spread out on cookie sheets or waxed paper if you want it in small chunks.

NOTE: The same recipe can be poured over 6-7 cups Rice Krispies and topped with melted chocolate chips and peanut butter.

Spread pretzels on ungreased cookie sheet. Top each with 1 candy. Place cookie sheet in oven for 2 to 2 1/2 minutes, or until candy has softened.

Remove from oven, and top each slightly softened candy with a pecan half. Allow to set in the refrigerator, and then store in a tightly sealed container.

Serve at room temperature and enjoy!