CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES
aka KITCHEN SINK COOKIES
1 cup butter, softened
1 cup peanut butter
3/4 cup sugar
1/4 cup maple sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 Jumbo eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon espresso powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup oatmeal
1/2 cups minced walnuts
1 1/2 cups chocolate chips
1 cup golden raisins

• Sift together the flour, salt, baking powder, baking soda, cinnamon and espresso powder.
• Cream butter and peanut butter together.
• Add the sugars and cream again.
• Add the vanilla and eggs and cream until smooth.
• Gradually add flour mixture until well blended.
• Add oatmeal until well blended.
• Add nuts and combine well.
• Add chocolate chips and combine again.
• Add raisins and mix well.
• Drop by spoonfuls onto a greased cookie sheet.
• Press down slightly.
• Bake 12-15 minutes.

HOLIDAY WREATHS
(these are better when they are made a few days ahead)
30 large marshmallows (or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
2 teaspoon green food color
3 1/2 cups cornflakes
Red Hots

• Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
• Gradually stir in cornflakes until well blended.
• Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
• Decorate with red hots.
• Let cool.
• If your house is warm – chill in refrigerator until set.

CRUMB COOKIES
(This is a large recipe and is great for using up all those holiday crumbs)
1 cup sugar
1/2 cup packed brown sugar
1 cup butter
3 eggs
1 pound crumbs (cookies, cake and/or crackers)
1/4 cup milk
1 cup molasses
1 teaspoon cinnamon
3/4 teaspoon ground gloves
5 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup ground nuts
2 cups chopped golden raisins

• Preheat oven to 350 degrees.
• Sift together the flour, salt, cinnamon, baking powder, baking soda and cloves. Set aside.
• Cream butter.
• Add sugars and cream again.
• Add eggs and cream yet again.
• Add molasses and beat until fluffy.
• Add crumbs and blend well.
• Add milk, raisins and nuts and blend well.
• Gradually add flour mixture.
• Chill dough for at least an hour.
• Roll into 1 1/2 inch balls and then roll in a bowl of fine sugar.
• Place on a lightly greased cookie sheet and press down gently.
• Bake 15-20 minutes.

and just for Janet:

OLD FASHIONED RUM BALLS
1/4 cup dark or golden rum (I also use spiced sometimes)
3/4 cup vanilla wafer crumbs (I use my mini food processor)
1/2 cup butter, melted
1/2 cup finely ground walnuts
4 cups powdered sugar

• Melt the butter
• Mix in sugar, cookie crumbs, nuts and rum.
  
• Chill until firm.
  
• Roll into balls.
  
• Roll in coconut, more nuts, colored sugar or leave plain.
• You can also change the flavor by adding 1/4 cup cocoa.

1 cup honey
2 cups brown sugar
1 cup pineapple apricot preserves
3 ounces orange juice concentrate
1/2 teaspoon ground cloves
7-10 pound ham, spiral cut

• In a small food processor combine all the ingredients and pulse until smooth.
• Heat in a small saucepan until translucent.
• Let cool to lukewarm.
• Place ham in a shallow roasting pan.
• Pour glaze over ham making sure to allow glaze to run in between spiral layers.
• Cover and allow to sit 48 hours in refrigerator.
• Bring to room temperature before baking.
• Wrap tightly with foil.
• Bake at 200 degrees for 6-7 hours until done.
• Unwrap and baste once an hour making sure to get glaze between the layers.
• Unwrap, increase heat to 450 degrees and bake another 15 minutes for a crisp skin.