<<Disclaimer: Verify this information before applying it to your situation.>>

Dear Listmembers, I have 2 more holiday recipes for you all.  I have not
tried them, so cannot guarantee any results.
Chocolate Covered Pecans
4 cups pecan halves
1 cup, 6 ounces, milk chocolate chips
1 bar, 4 ounces white chocolate
2 tablespoons unsalted butter
Line a 15x10inch jelly roll pan with foil and spread nuts in a single layer
on top.  Bake in 325 degree oven 10-15 minutes, stirring occasionally,
until nuts are golden and fragrant.  Let cool.  Meanwhile, melt milk
chocolate chips over hot water or in microwave.  Transfer pecans to large
bowl, leaving foil in pan.  Toss with melted chocolate until well coated.
Spread nuts in a single layer in foil-lined pan.  Melt white chocolate with
butter, mixing well.  Drizzle decoratively over tops of nuts.  Freeze until
chocolate hardens, 5 to 10 minutes.  Remove pecans from pan and break into
large pieces.  Will keep in rerigerator up to 1 week.

Creamy Mints
*tint with food coloring, if desired
4 tablespoons butter or margarine
1/2 cup light corn syrup
1 teaspoon peppermint extract
1, one pound box confectioner's sugar, divided
food coloring, if desired
In food processor, combine first 4 ingredients with 1/2 cup conf. sugar
until smooth.  Transfer mixture to large bowl, and thoroughly knead in
remaining sugar, a little at a time, until mixture is thickened and no
longer sticky.  Divide into two portions, and add food coloring to each, if
 desired, kneading carefully for uniform color. With hands, roll candy into
3/4 inch balls and place on waxed paper.  Flatten each mint with a fork,
making a crisscross design.  Allow to air dry several hours before placing
in containers.  Store at room temperature.  Karen from Central NY, USA