Candy Cane Fudge

Ingredients:

2 (11 oz.) packages white chocolate chips

1 (14 oz.) can sweetened condensed milk

½ teaspoon peppermint extract

1½ cups crushed candy canes, divided

Instructions:

Line an 8-inch square baking pan with aluminum foil. Grease the foil.

Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat.

Stir frequently until vanilla chips are almost melted.

Remove from heat and continue to stir until chips are completely melted and mixture is smooth.

Stir in peppermint extract and 1 1/4 cups candy canes.

Spread evenly into prepared pan.

Top with remaining 1/4 cup candy canes.

Press lightly into fudge.

Chill for two hours in the refrigerator, then cut into small squares.

Recipe Submitted By Heather

Pumpkin Gingerbread

Ingredients:

3 cups sugar

1 cup vegetable oil

4 eggs

2/3 cup water

1 (15 ounce) can pumpkin puree

2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground cloves

3/1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoon salt

1/2 teaspoon baking powder

Instructions:

1. Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans.

2. In large mixing bowl, combine sugar, oil and eggs;beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and clove.

3. In medium bowl, combine flour, baking soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Recipe Submitted By Paula