Fruitcake Cookies

1 cup melted butter
3 eggs
1 tsp. soda
1/2 cup milk
1 cup firmly packed brown sugar
3 cups all purpose flour
1 Tbsp. ground cinnamon
6 slices candied pineapple (chopped)
1 cup red candied cherries (chopped)
1 cup green candied cherries (chopped)
15 oz package white raisins
2 cups chopped dates
7 cups chopped pecans

Combine butter and sugar, mixing well. Add eggs and beat well.
Combine dry ingredients. Add dry ingredients to butter mixture
alternately with milk mixing well after each addition.
Stir in fruit and nuts, mixing well.
Drop dough by heaping teaspoons onto well-greased cookie sheets.
Bake at 300 for about 15 minutes.
This makes a lot of cookies—enough for gift giving and eating.
Empty coffee cans with plastic lids can be decorated with wrapping
paper and bow on top for gift giving.  Just fill them with the
cookies.

And last, but not least, thanks for this favorite holiday recipe submitted by Pansy Shehee:

Christmas Wreath

Ingredients:

20 large marshmallows

¾ stick butter or margarine

1 tsp green food coloring (or more if you want it darker)

1 tsp vanilla

3 cups Frosted Corn Flakes

Several cinnamon “red hot” candies

Melt marshmallows, butter, food coloring and vanilla.  Add frosted flakes.  Stir until flakes are green and place around a congealed salad bowl or other container to form a wreath shape.  After shaping, remove bowl and add red candies on wreath to look like berries.  Serve on plate by itself, or put jello, candies, cakes or other treats in the middle.

Yes, it’s similar to rice krispie treats – but now you’ve got some holiday flair!

Mountain Dew Apple Cobbler