• 2 cups white chocolate chips
• 1 lb seedless grapes
• 1 cup salted peanuts, finely chopped

1. Wash grapes and make sure they are completely dry.
2. In microwave safe bowl, place chips and microwave in 30 second intervals until melted.
3. Dip grapes into melted chocolate and roll in peanuts.
4. Set on wax paper to dry.

• 1 pkg white cake mix
• 1/2 cup oil
• 2 eggs

• 1 can of cake frosting
• 1 tsp peppermint extract
• candy canes (crushed)

1. Preheat oven to 375 degrees.
2. Stir peppermint extract into the can of frosting.
3. In a large bowl mix cake mix, oil, and eggs with a spoon until mix is moistened.
4. Shape dough into one-inch balls and place on ungreased cookie sheet. Flatten the balls.
5. Bake at 375 degrees for 8-9 minutes or until the edges are light golden brown.
6. When finished, remove cookies from oven. Cool one minute then remove from cookie sheet.
7. Frost immediately while cookies are warm. Immediately top with crushed candy cane pieces.

• 12 oz. chow mein noodles
• 11 oz. butterscotch chips
• 1 cup peanut butter

1. Line counters with wax paper.
2. Melt butterscotch chips in a double boiler.
3. Add peanut butter and stir. Stir until smooth.
4. Add noodles about 1/3 at a time, stir to coat noodles.
5. Turn off the heat.
6. When all the noodles are coated, drop teaspoonful of mixture onto wax paper.
7. Let set and cool completely.

Note: If the mixture stiffens before all Haystacks are set out, reheat mixture on stove top.

• 3 eggs
• 1 cup sugar
• 3/4 cup pumpkin
• 1 tsp lemon juice
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1 tsp ginger
• 2 tsp cinnamon
• powdered sugar

• 1 cup powdered sugar
• 1 8 oz. pkg of cream cheese, softened
4 Tbsp butter 1 tsp vanilla extract Powdered sugar for garnish

1. Preheat oven to 375.
2. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.
3. In a separate bowl, mix flour, salt, baking powder, cinnamon, ginger, and nutmeg.
4. Combine both and stir until well blended.
5. Spray a large non-stick cookie sheet with cooking spray. Pour the batter evenly onto the cookie sheet.
6. Bake 12-15 minutes or until a toothpick comes out clean.
7. Sprinkle a clean kitchen towel heavily with powdered sugar.
8. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel.
9. Roll up the cake into the towel. Let cool 30-40 minutes.
10. Stir together the cream cheese, powdered sugar, vanilla and butter. Mix well.
11. After the roll has cooled, unroll it and spread evenly with filling.
12. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.
13. For an added garnish, sprinkle with powdered sugar before serving.