Here at the South Mississippi Living office,
we held a little holiday party to start our
festivities out right. We each brought some
homemade treats to share with one another,
and with our readers. We hope you'll enjoy these
Christmas goodies as much as we did.

Melted Snowman Chocolate Bark
by Kathy Wall

Ingredients:
1 package white melting chocolate
Mini chocolate chips
Red Hot candy
Pretzel sticks

Instructions:
Line a cookie tray with either a silicone baking mat or wax paper.
Melt chocolate according to the directions on the package. Pour chocolate
onto baking mat and spread using a spatula. Place all of the "snowman"
parts on top of the chocolate.
Place in refrigerator 10 minutes to set.
Carefully break into pieces.

Oreo Ornaments
by Kelsey Sunderman-Foster

Ingredients:

About 20-24 Oreo Cookies
1 package Vanilla CandiQuik (can be substituted for bakerís chocolate)
20-24 Miniature Reeseís Cups
Assorted candies, sprinkles and decorations
Optional: food coloring for red and green CandiQuik

Instructions:
Melt the CandiQuik according to package directions, until smooth and
melted. Dip each Oreo cookie into the CandiQuik using a fork, allowing
excess chocolate to drip off. Place the coated Oreo onto a foil-lined baking
sheet. Immediately attach a miniature peanut butter cup on the top of the
Oreo for the ornament topper. Then immediately decorate the Oreos with
the assorted candies or sprinkles. Allow the Oreos to set before serving or
packaging.

Caramel Corn
by Karen Treadaway

Ingredients:
1/2 cup salted butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
8 cups popped popcorn

Instructions:
Preheat oven to 300 degrees. Melt butter in large pot over medium/high heat.
Add sugar and corn syrup and bring to a boil. Reduce heat and simmer on low
undisturbed for 4-5 minutes. Continue to cook additional 5 minutes, stirring
occasionally. Turn off heat, add salt, baking soda and vanilla extract and whisk.

Stir in popcorn until evenly coated. Spread mixture on lined baking sheet.
Bake for 10-12 minutes, stirring every few minutes. Remove from oven and
spoon onto parchment paper and let cool.

Pecan Pie
by Suzette Carlson

Ingredients:
3 eggs
1 cup Karo syrup (light or dark)
1 cup sugar
2 teaspoons butter, melted
1 teaspoon vanilla
1 1/2 cups pecans
1 9-inch unbaked pie shell

Instructions:
In a large bowl, stir together the first 5 ingredients until mixed. Stir in
pecans. Pour mixture into pie shell. Bake at 350 degrees for 50 to 55
minutes, then let cool. Cool for 30 minutes, then break into pieces.

Microwave Peanut Brittle
by Mary Sunderman

Ingredients:
1 cup peanuts
1 cup sugar
1/2 cup Karo syrup
1/8 teaspoon salt
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Instructions:
Mix peanuts, sugar, Karo and salt in a glass baking dish. Cook on high for three
minutes. Remove from microwave and stir well. Cook again on high for 3 1/2
minutes, then add butter and vanilla. Cook on high for an additional 1 to 2 minutes.
Add baking soda. Pour mixture onto greased cookie sheet.

Christmas Tree Cream Cheese Danish
by Janet Haynes

Ingredients:
2 cans refrigerated crescent rolls
8 ounces cream cheese, softened
1 can cherry pie filling
2/3 cup sugar
2 teaspoons vanilla

For the glaze:
1/3 cup powdered sugar
2 teaspoons milk

Instructions:
Combine the glaze ingredients until smooth and set aside until the Danish is
baked and cooled. Open the packages of crescent rolls, but do not separate them.
Using a serrated knife, slice each roll into 11 equal pieces. Using your thumb or
the back of a spoon, gently indent the middle of each circle so there is space for
the cream cheese mixture. Arrange the crescent circles into the shape of a
Christmas tree.
In a mixing bowl, combine the cream cheese, sugar and vanilla.
Place a small spoonful of the cream cheese mixture in the center of each crescent
circle, then place a small amount of the cherry pie filling on top. You will not use
all of the cherry pie filling. Bake in a preheated 350 degree oven for 18 to 20
minutes.
Let cool and drizzle with the glaze.