Cranberry Orange Bark

1 cup dried cranberries (preferably orange flavored)
1 tsp finely grated orange zest
1/4 tsp orange extract (optional)
1/2 cup walnuts
2 (11 or 12 oz) bag white chocolate chips
Heat oven to 250 degrees. Line a rimmed baking sheet with parchment paper. In a food processor (or with a knife)pulse together cranberries, orange zest, extract and walnuts. Spread mixture over the prepared pan to within 1 1/2 inches of edges then evenly cover that mixture with chocolate chips and put in oven. When the chips just start to look melty (about 5 minutes or so), take out of oven and use a rubber spatula to spread evenly over parchment. Chill, until firm about 1/2 hour, then break into pieces.
Ruth

See's Fudge

4 1/2 cups sugar
1 large can evaporated milk
1 cube butter
1 tsp vanilla
Put preceding ingredients in a 3 qt. saucepan. Stir to boil. Cook 9 minutes (higher altitude will change the time) on medium heat.
Put in large bowl:
1 large (12 oz) bag chocolate chips
1 large (8 oz) milk Hershey bar, broken
2 cups chopped nuts (optional)
1 jar (7 oz) marshmallow creme
Mix thoroughly. Pour hot mixture over the ingredients in bowl. Beat for about 5 minutes. Pour into buttered pan. Cool in fridge.
Ruth

Microwave Peanut Brittle

1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 tsp salt (I omitted this because my peanuts were already salted)
1 TBS butter or margarine
1 tsp baking soda
1 tsp vanilla
Stir together sugar, syrup, salt and peanuts in a 1 1/2 quart bowl. Cook on high for 7-8 minutes (newer microwaves was 6 minutes 30 seconds on 70% power). Stir well after 4 minutes. Add butter and blend. Cook on high for 2-3 minutes (new microwaves was 1 minute 45 seconds), or until peanuts have turned golden brown. Add soda and vanilla and quickly stir until mixture turns a light caramel color. Quickly pour onto a lightly buttered cookie sheet. Cool and break into pieces.
Ruth

Eggnog Snickerdoodles

For those who hate eggnog: never fear, it's just the nutmeg that gives these cookies their eggnog-y flavor. They really are quite tasty.
Makes approx. 3 dozen
1/2 cup butter, softened
1/2 cup shortening
1 3/4 cup sugar (set aside 1/4 cup)
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tsp nutneg
Cream butter, shortening, and 1 1/2 cups sugar. Beat in eggs. Combine flour, cream of tartar, baking soda and salt. Gradually add to creamed mixture. In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1 inch balls. Roll in sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 400* for 10-12 minutes or until lightly browned.
Ruth