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ummmm.............this is soooo good...............oh my, what is in this?...............yummy............amazing................ahhhhh..............

Those are a few of the comments made while sampling the dishes at our Holiday Favorites Cookin Night.

Here are some recipes that were shared.

Hot Rolls
Add together:
2 T. yeast
3/4 c. warm water
2 tsp. sugar
Mix in a large mixing bowl:

2/3 c. sugar
2/3 c. oil
2 tsp. salt
2 eggs
3/4 c. can milk
1 1/2 c. warm water
7-8 c. flour
Mix together. Oil top of dough, cover and let rise till double (1 1/2 hrs). Roll out, spread with melted butter. Roll up and place on greased cookie sheet. Let stand 20 minutes. Bake at 375 for 13-15 minutes.
-- Michelle

Holiday Fudge—Vicki Wardell
4 c. sugar
1 cube butter
2 c. chocolate chips
1- 16 oz. bag mini marshmallows
1- 12 oz. can evaporated milk
1 c. chop nuts optional
Melt butter in pan, add sugar and evaporated milk. Let come to boil, then set timer and stir occasionally for about 4 minutes, if not thickened can cook for 5 minutes. Take off heat and stir in marshmallows and choc chips. Stir until smooth. Pour into a buttered 9x13 baking dish. Let cool, cut into squares.

Giant Snickerdoodles ~Paula Kelsey~

1 C butter

1 1/2 c sugar plus 2 TBS

2 eggs

2 tsp cream of tarter

1/4 tsp salt

2 3/4 C flour

1 tsp b soda

2 tsp cinnamon

Cream butter, 1 1/2 cup sugar, and eggs. Combine flour, cream of tarter, soda and salt. Add to cream mixture. Blend well. Refrigerate 30 min. Stir together the 2 TBS sugar and 2 tsp cinnamon. Form dough into balls and roll in sugar / cinnamon mixture. Bake at 350 for 12-15 min.

Turtles

Lemon Cheese Bars

Holiday Salad

Holiday Dip

Homemade Tortillas

Turtle Pumpkin Pie

1/4 cup plus 2 Tbsp caramel ice cream topping, divided

1 Graham cracker pie crust

1/2 cup plus 2 Tbsp Pecans, divided

2 pkg 3.4oz instant vanilla pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tub 8oz cool whip, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup chopped nuts. Beat next 5 ingredients in large bowl whisk until well blended. Stir in 1 1/2 cups cool whip; spoon into crust.Refrigerate 1 hr. Top with remaining cool whip, caramel topping and nuts just before serving.

Pumpkin Bars

Pumpkin Gingerbread Cake with Caramel Sauce