• 32 caramels
• 5 tablespoons evaporated milk
• 1 cup flour
• 1 cup quick cooking oats
• 3/4 cup packed brown sugar
• 1/2 teaspoon soda
• 1/4 teaspoon salt
• 5/8 cup melted butter
• 1 cup (6 oz.) semi-sweet chocolate chips
• 1/2 cup chopped pecans

Melt caramels with the evaporated milk in top of double boiler; cool slightly.  Combine all of the rest of the ingredients except for the chocolate chips and pecans in a large bowl.  Press half of this crumb mixture in the bottom of a 9X13 inch pan.  Bake in preheated 350 degree oven for 10 minutes.  Remove from oven.  Sprinkle with chocolate chips and then pecans.  Sprinkle with remaining crumb mixture.  Bake 15 - 20 minutes longer until golden brown.  Cool at least 1/2 hour before cutting into bars.

• 1 bag Rolos chocolates
• Mini pretzel twists
• Pecan halves

Lay pretzels on a waxpaper lined cookie sheet.  Place 1 Rolo chocolate on top of each pretzel.  Place in a 250 degree oven for 3-4  minutes until chocolates are soft.  Remove from oven and press a pecan half into each softened chocolate.  Cool and remove from pan.

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You will want to make this recipe as part of your holiday cookie making.  These cookies are so easy and festive looking and they taste scrumptious.

• Pastry for double crust pie
• 3 pints blueberries, cleaned and stems removed
• 2 tablespoons lemon juice
• 1/4 cup flour
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• Butter

Combine flour, sugar and cinnamon.  Add to blueberries along with the lemon juice.  Put in pastry lined 9 inch pie pan.  Dot top of filling with butter.  Add top pie crust.  Crimp edges.  Cut slits in top and sprinkle with sugar.  Have oven preheated to 375 degrees.  Bake approximately 50 to 60 minutes on a cookie sheet lined with foil until golden brown.