Time: start to finish, 1 hour

Makes: about 30 Pieces

1/2 cup Peanut Butter

3 tbsps of Butter, Softened

1 cup sifted Powdered Sugar

8 ounces Chocolate-Flavored Candy Coating, cut up

In a bowl, stir together peanut butter and butter. Gradually add powdered sugar, stirring until combined. Shape mixture into 1-in balls, place on waxed paper. Let stand for 20 minutes.

In a heavy saucepan melt candy coating over low heat, stirring constantly until smooth. Cool slightly. Dip balls one at a time into coating, Let excess coating drip off peanut butter balls. Place on waxed paper, Let stand until firm.

Can store tightly covered in the refrigerator up to 3 weeks.

Time: start to finish, 1hour

makes 48 to 60 pieces

1 3ounce package cream cheese, softened

1/2 teaspoon peppermint extract

3 cups sifted powdered sugar

few drops desired food coloring

Granulated sugar

Combine softened cream cheese and peppermint extract. Grandually add powdered sugar, stirring until mixture is smooth. (knead the last of the powdered sugar by hand. Add food coloring, knead until evenly distributed.

Form cream cheese mixture into 3/4 in balls. Roll each ball in granulated sugar, place on waxed paper. Flatten the bottom of each ball with the bottom of a juice glass or with the tines of a fork. Cover the mints with paper towels and let stand overnight.

Store mints tightly covered in the refrigerator or freeze for up to 1 month

Time: Prep- 15mins cook- 21mins cool- 30 mins

Makes: about 3 dozen pieces

1 1/2 cups granulated sugar

1 1/2 cups packed brown sugar

1 cup half-and-half or light cream

3 tablespoons butter

2 cups pecan halves

Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, brown sugar, and half-and-half. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of pan. Reduce heat to medium low, continue boiling at a moderate steady rate, stirring occasionally, until thermometer registers 234 degrees, Soft-ball stage (16 to 18 mins.) Adjust heat as necessary to maintain a steady boil.

Remove saucepan from heat. Add Butter, but do not stir. cool, without stirring, to 150 degrees (about 30 mins.)

Remove thermometer from saucepan. Stir in Pecans. Beat vigorously with a clean wooden spoon until mixture just begins to thicken but is still glossy (about 3 minutes)

Working quickly, drop candy by spoonfuls onto a waxed paper. Let stand until firm.

Store tightly covered for up to 1 week.

Chocolate Pralines: Prepare as above, except add 2 ounces unsweetened chocolate, finely chopped with the butter.

Time: Drain Cherries, 2hours prep-about 1hr and 15mins chill, 1 hour

Makes 5 dozen

Tip: Buy three 10 ounce jars of cherries with stems to make sure you have enough for this recipe.

60 maraschino cherries with stems

3 tablespoons butter, softened

3 tablespoons light-colored corn syrup

2 cups sifted powdered sugar

1 pound chocolate-flavored candy coating, cut up

Let cherries stand on paper towels for 2hours to drain. thouroughly. Line a baking sheet with waxed paper, set baking sheet aside.

In a medium bowl combine butter and corn syrup, stir in powdered sugar. Knead mixture until smooth (chill if mixture is to soft to handle). Shape about 1/2 teaspoon powdered sugar mixture around each cherry. Place coated cherries, stem side up, on the prepared baking sheet. Chill for 1 to 4 hours until firm.

In a heavy saucepan melt candy coating over low heat, stirring constantly until smooth. Line another baking sheet with waxed paper. Holding cherries by stem dip one at a time into coating. (Be sure to completely seal cherrevent juices from leaking.) Let excess coating drip off. Place coated cherries stem side up onto prepared baking sheet.

Let cherries stand until the coating is set. Store tightly covered in a cool, dry place for 1 to 2 weeks before serving. (This allows the powdered sugar mixture around the cherries to soften and liquefy.)