6 oz semisweet chocolate

1/4 cup butter

3 cups assorted flavored and colored marshmallows

3/4 cup walnuts

 

Melt chocolate and margarine.

Remove from heat and cool slightly.

Add marshmallows and 1/3 of the nuts.

Divide mixture into 2 pieces.

Shape each into a 6 inch log, wrap in plastic wrap and refriegerate until hard.

Cut into 1/2 thick slices.

 

Mint Patties

1/3 cup light corn syrup

1/4 cup butter softened

1 teaspoon peppermint extract

4 cups confectionary sugar

2 drops red food coloring

2 drops green food coloring.

 

Combine butter, syrup, sugar and peppermint extract.  Start with some of the sugar until you have a dough, then knead in the rest until you have a stiff smooth ball.  Divide dough into three pieces.  Knead food coloring into two of the batches.  Take dough by teaspoonfuls and shape into balls.  Using a fork smash the balls into disks- coat fork with sugar if it starts to stick. 

 

Butterscotch Gingerbread Cookies

1 1/2 cups flour

1/2 tsp baking soda

1 1/2 tsp ginger

1/2 tsp cinnamon

1/2 cup butter

1/2 cup packed brown sugar

1 pkg butterscotch pudding

1 egg

 

Combine ingredients. Cover and chill.  Working with small amounts of dough at a time, roll out to cookie thickness and cuts with your choice of cookie cutter- gingerbread men work well. Bake on parchment lined cookie sheets sprayed with PAM.  Bake 8-10 minutes in 350 degree oven.