Combine all ingredients.

Chill overnight.

Serve with cut up bagels or crackers.

Drizzle over crackers and stir to coat all crackers.

Let cool before storing.

Heat on low, stirring periodically.

Pour over mixture of dry ingredients until well coated. Spread out on parchment paper.

Break apart when dry.

Combine the stock and cream in a saucepan over medium heat.

Add sausage, potatoes and kale. Add the spices and let the soup simmer for about 2 hours, stirring occasionally.

• Cream together peanut butter and butter.
• Add in the powdered sugar, 1/2 cup at a time.
• Stir in the Rice Krispies.
• Cover and refrigerate for at least 1 hour.
• Form into small balls and freeze.
• Melt almond bark in a double boiler; dip balls into the melted almond bark. Place on wax paper and allow to sit until almond bark hardens.

Cream the butter and sugar together in a bowl.

Add egg, almond extract and cherry juice; beat well.

Add the flour, cocoa powder, salt, baking soda and baking powder and stir until smooth.

Drop spoonfuls of dough onto prepared baking sheet. Place on ungreased cookie sheet. Press a cherry half in center of each.

Bake in preheated oven for 8-10 minutes.

Cool on pan for 2 minutes then move cookies to cool entirely on a wire rack.

For frosting, in a saucepan, heat chocolate chips and condensed milk until chips are melted. Stir in cherry juice. Drizzle cooled cookies with frosting.

Cover and cook on low for 2 hours.

Remove lid and stir to combine.

Replace the lid and leave sitting for another 30 minutes.

Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour.

Stir until all smooth.

Add peanuts and noodles. Mix until coated evenly.

Drop on wax paper and let sit until dry.

Beat eggs and sugar until light yeallow and thick ribbons fall from the whish, approximately 2-3 minutes.

Add melted butter, extract and lemon zest. Beat until blended.

Sift together flour and baking powder. Add half of the flour mixture to the wet ingredients, fold until just blended, add remaining flour and fold again, until just incorporated.

Heat pizzelle iron. Place about 1 Tablespoon of batter on grid, just behind the center of the pattern.

Bake until golden brown, about 30-60 seconds. Remove and cool on a rack. Repeat with remaining batter.

Cream butter and sugar.

Add egg, milk, vanilla and almond.

Mix together dry ingredients and then add to other mixture.

Use cookie press to press onto baking sheet.

Bake 8-10 minutes, until firm but not brown.

In a large bowl, beat sugar, molasses and butter until smooth.

Blend in egg, ginger, cinnamon, salt and baking soda solution.

Blend in flour gradually.

Divide dough into quarters. Flatten each piece into a thick disk and wrap snugly with plastic wrap. Chill 2 hours or until firm enough to roll out.

Preheat oven to 350 degrees F. Dust work surface and rolling pin with flour. Remove one disk of cookie dough from the refrigerator and roll to 1/4-inch thickness. Cut with cookie cutters. Using a metal spatula, transfer cutout to an ungreased cookie sheet; space cookies about 1-inch apart.

Bake one sheet at a time for 8-10 minutes or until cookies feel firm when lightly touched.

Cool on racks. Decorate, if desired.

**NOTE: If dough becomes too firm while trying to roll, unwrap it and let it stand at room temperature for 5-10 minutes.

Add egg, milk and vanilla.

Mix flour, soda and salt together, then add to cream mixture.

Roll into balls and roll each in sugar before placing on ungreased cookie sheet.

Bake at 375° for 10 minutes.

Immediately place a kiss in the center of each cookie after removing from oven.

Make sure you have room in your refrigerator or freezer for your cookie sheet.

Combine powdered sugar, butter, extracts and egg in large bowl. Beat until fluffy at medium speed.

Combine flour, crushed candy canes, baking powder and salt in a separate bowl. Add flour mixture to wet mixture and beat until well blended (mixture will be kind of dry).

Stir in chopped kisses.

Shape dough into 1-inch balls; roll in granulated sugar.

Place 1-inch apart on cookie sheet. Bake for 10-12 minutes in 350 degrees F oven until firm up and set.

Remove from oven and immediately press a Candy Cane Kiss in the center of each cookie.

Place cookie sheet into the freezer or refrigerator to keep kisses from melting.

Combine sugar, butter and extract; blend well.

Add flour.

Shape into balls, indent with thumb, and add small amount of jam.

Bake for 12-14 minutes; cool.

In a bowl, combine glaze ingredients and blend well. Drizzle glaze over cooled cookies.

In a heavy sauce pan over low heat, melt chocolate chips, 1 cup sweetened condensed milk and vanilla.

Spread 1/2 mixture into prepared pan, chill 10 minutes or until firm. Reserve remaining chocolate mixture at room temperature.

In another heavy pan, over low heat, melt almond bark with remaining sweetened condensed milk (mixture will be thick). Stir in peppermint extract and food coloring, if desired. Spread this mixture on chilled chocolate mixture and chill 10 minutes.

Spread reserved chocolate mixture over mint layer.

Chill 2 hours or until firm.

Cut into small pieces.

Stir in peanuts.

Drop by teaspoonfuls onto waxed paper.

Refrigerate until set.