A friend shared this recipe with me.  It is quick and easy and one that your family will ask for every year.  Enjoy!

1 pkg Rold Gold Tiny Twists pretzels

3 oz pkg foil Rolos (unwrapped)
60 pecan halves

Preheat oven to 250 degrees.

Line two cookie sheets with foil.  Place 30 pretzels on the first sheet.
Place a Rolo on each pretzel (center each).   Bake for 4 minutes at 250 degrees (or a little less).
Remove from oven and press a pecan half into each Rolo, until it spreads.  Let cool for 15 minutes, and then set in the refrigerator to set up.  Repeat procedure with the second cookie sheet.
Store in a sealed container.
Makes 5 dozen

I just developed a taste for Cranberries and have been looking high and low for a Cranberry Bread.  I am not sure this is the perfect recipe, but decided to share it for those who love to cook with Bisquick. 

1/2 c. brown sugar
1 egg
1 c. milk
3 c. Bisquick
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. cranberries, chopped
3/4 c. nuts, chopped

Preheat oven to 350 degrees. In large bowl, combine brown sugar, egg and milk. With spoon beat in Bisquick, cinnamon and nutmeg until mixture is very thick and almost smooth. Fold in cranberries and nuts. Spoon mixture into well greased loaf pan. Bake 1 hour. Remove from pan, cool, and wrap and store.

3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3-1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9×5 inch loaf pans. Bake at 350 degrees for one (1) hour.

Especially good spread with cream cheese.

As you can tell from the ingredient list, this is not a cake you would want to serve all the time. Make
this cake for a special occasion. You will absolutely love it.

1 cup softened margarine
½ cup softened butter
1 - 8 oz pkg of cream cheese, softened
3 cups sugar
Dash of salt
2 teaspoons vanilla
6 large eggs
3 cups cake flour

(DO NOT PREHEAT OVEN) Combine margarine, butter, cream cheese, and sugar. Beat well. Add
salt and vanilla. Beat well. Add eggs one at a time, beating well after each addition. Add cake flour a
little at a time, beating well. Pour batter into a greased floured 10 inch tube or bundt cake pan. Place
pan in COLD oven. Set oven to 275 degrees and bake for 1 ½ hours or until wooden pick inserted in
the middle comes out clean. Let cool in pan. Turn out on platter and dust with powdered sugar.

• 1/2 cup dairy eggnog
• 1 egg
• 4-5 thick slices bread
• powdered sugar or cinnamon sugar for dusting

In small bowl, combine egg and egg nog stirring with fork just until egg breaks up.

Dip sliced bread into egg mixture (Texas Toast, french bread, or raisin bread all work just as well as plain white bread). Turn over and allow to sit in egg mixture 2-3 minutes per side.

In skillet, melt 2 Tablespoons butter and saute each slice over medium heat 2 1/2 min or until golden brown.

Turn over and cook an additional 1 1/2 minutes. Serve, sprinkled with sugar and a pat of butter. Or pour over a little maple syrup, if desired.

• 1 cup(s) all-purpose flour
• 1 cup(s) white whole wheat flour
• 1/2 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt
• 1 cup(s) sugar
• 1/2 cup(s) trans fat-free vegetable oil spread (60% to 70% oil)
• 1 large egg
• 2 teaspoon(s) vanilla extract

Directions

• 1. On sheet of waxed paper, stir together flours, baking powder, and salt.
• 2. In large bowl, with mixer on low speed, beat sugar and vegetable oil spread until blended. Increase speed to high; beat until light and creamy, about 3 minutes, occasionally scraping side of bowl with rubber spatula. Reduce speed to low; beat in egg and vanilla, then beat in flour mixture just until blended.
• 3. Divide dough in half; flatten each half into a disk. Wrap each disk with plastic wrap and refrigerate 2 hours or until dough is firm enough to roll.
• 4. Preheat oven to 375 degrees F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With 2-inch cookie cutters, cut out as many cookies as possible; wrap and refrigerate trimmings. With lightly floured spatula, place cookies, 1 inch apart, on ungreased large cookie sheet.
• 5. Bake cookies 10 to 12 minutes or until lightly browned. With thin metal spatula, transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.Serving size = 1 cookie - Calories -35 - Total Fat 1g - Total Carbs - 5 g - Cholesterol - 3mg
  

No-bake candy balls have the flavors of a margarita mixed with vanilla wafers and pretzels. These are quite rich.

Prep Time: 30 minutes

Ingredients:

1 (12-ounce) package vanilla wafers

1/2 cup pretzel crumbs (about 1 cup pretzels)

1 (16-ounce) pkg. confectioners’ sugar, sifted

3/4 cup frozen margarita or limeade concentrate, thawed

2 (3-ounce) package cream cheese

1 teaspoon tequila, or to taste, optional

1 teaspoon Triple Sec (orange liqueur), or to taste, optional

Rind from 1 lime, grated fine (divided use)

1 (2.25-ounce) shaker green decorator sugar

1 cup granulated sugar

Preparation:

Place half the vanilla wafers in bowl of food processor fitted with knife blade. Process to fine crumbs. Remove crumbs and reserve. Repeat with remaining wafers. Add pretzels (about 1 cup) to food processor and process to fine crumbs to make 1/2 cup crumbs.

In large bowl, combine wafer crumbs, pretzel crumbs, powdered sugar, margarita concentrate and cream cheese. Add tequila and Triple Sec, if desired. Stir until well blended. Divide mixture in half. Wrap each half tightly in plastic wrap and set aside.

Combine half the grated lime with decorator sugar and half with granulated sugar on small saucers or in small bowls, stirring to distribute lime peel evenly. Remove plastic wrap from 1 portion of the dough and shape into small 1-inch balls. After shaping each ball, roll each in green or white sugar. Work quickly, because the treats dry quickly. Repeat until all dough is used.

Store in an airtight container in refrigerator up to 1 week.

Yield: 7 dozen

2 cups Chex honey nut snack mix (8.75 ounces)

2 cups Chex sweet and salty snack mix (8.75 ounces)

1 cup thin pretzel sticks, broken into 1-inch pieces

1 cup salted cashews

1 cup semi-sweet chocolate chips

1/2 cup smooth peanut butter

1/4 cup butter

1 tsp vanilla

1-1/2 cups powdered sugar

Pour snack mixes, pretzels, and cashews into large bowl. Set aside.

Using a double boiler on the stove or the microwave, melt the chocolate chips, peanut butter, and butter, stirring to combine. Add vanilla and mix until smooth.

Pour chocolate mixture over cereal, turning over gently until all pieces are evenly coated. Pour mixture into large plastic bag (a cooking bag works well) with the powdered sugar. Seal and shake until all the pieces are well coated. Spread on waxed paper to cool.

Yield: about 8 cups

Preheat oven to 350 degrees.

1 pkg. (32 oz) frozen hash browns

1 can of Cream of Chicken soup

1 cup (8 oz) French onion dip

2 cups shredded cheddar cheese

1/2 cup diced onions, browned in butter

1 1/2 tsp salt

1 1/2 tsp pepper

Topping

1/4 cup melted butter

2 cups crushed corn flakes or crushed Chicken in a Biscuit crackers

Mix together the first seven ingredients in a large mixing bowl. Place in a greased cake pan.

For the topping, mix together the last two ingredients and spread over the potatoes. Bake at 350 for approximately 45 minutes.

2- 9oz. pkgs. frozen, cut corn

1 1/2 c. shredded Swiss cheese, divided

1- 6 oz. can evaporated milk

1/2 c. finely diced onion

1/2 c. Chicken in a Biscuit cracker crumbs

1 beaten egg

1 Tbsp. melted butter

1/2 tsp. salt

1/2 tsp. pepper

Cook the corn in salted, boiling water. Drain. Add the egg, milk, onion, salt, pepper & 1/2 c. Swiss cheese with the corn. Stir and put into a 10×6 baking dish. Combine the melted butter and cracker crumbs and sprinkle on top of the casserole. Top with 1 c. Swiss cheese. Bake at 350 degrees for 25 minutes.