Ingredients

• Quart Vanilla Ice Cream
• 2 cups milk
• 16 Oreos
• Ready Whip

Directions

Mix ice cream, milk, and 10 Oreos in a blender. Mix Up. Pour into cups. Put Ready Whip on the top and garnish with Oreo.

Serves 6

Ingredients

• 1/2 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 2 cups all-purpose flour, sifted (plus more for work surface)
• 1/2 cup (1 stick) unsalted butter
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 7 ounces (about 30) assorted clear colored hard candies, colors separated and finely chopped

Directions

* In a large bowl, sift together the flour, salt and baking powder. Set aside.

* With an electric mixer, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and mix until smooth, about 1 minute. Reduce mixer speed to low and add flour mixture, mixing until combined. Stir in the vanilla.

* Wrap the dough in plastic and refrigerate until cold, about 45 minutes.

* Preheat oven to 325 degrees with racks in upper and lower thirds.

* Roll out the chilled dough on a well-floured surface to about 1/4-inch thick. Cut out shapes using a 5-inch tree-shaped cookie cutter.

* Use a spatula to transfer the trees to baking sheets lined with parchment paper, spacing them about 2 inches apart. Using the tip of a paring knife, make a triangular cutout in the center of each cookie for candy filling. Re-roll dough scraps and cut additional cookies.

* Sprinkle candy in a single layer in the cutout of each cookie, avoiding the edges. Refrigerate until dough is firm, about 15 minutes.

* Bake the cookies until the candy has melted and completely filled the cutout and cookie edges are just starting to turn pale golden brown, 11 to 12 minutes. Do not let the cookies brown, or the candy centers may become bubbly.

* Set the baking sheets on wire racks and let the cookies cool completely. Use a metal spatula to remove the cookies from parchment paper. Cookies can be stored in airtight containers at room temperature up to 5 days.

Makes about 3 dozen.

Source: The Times Online – Hammond, Indiana

Ingredients

• 6 oz can of frozen orange juice concentrate
• 1 pt hot tea
• 1 cup sugar
• 1 qt water
• 2/3 cups pineapple juice
• 12 oz bottle lemon-lime carbonated drink

Directions

Prepare orange juice according to package. in a saucepan, combine tea, sugar, water and pineapple juice. Just before serving, add lemon-lime drink.

Makes 3 1/2 quarts.

This warm drink is the perfect greeting for your family and friends upon arrival to your party or get together:)

Ingredients

• 2 cups sugar
• 1 cup water
• 12 oz can evaporated milk
• 1 T. almond extract
• (3) 1/2 gal cartons vanilla ice cream
• (6) 2 ltr bottles lemon-line carbonated drink
• fresh grated nutmeg

Directions

Combine sugar and water. Stir constantly, cook over medium heat until sugar dissolves. Remove from heat, add evaporated milk and almond extract; let cool. Chill until ready to serve. Combine milk mixture and remaining ingredients in punch bowl just before serving. Stir to break ice cream into small pieces.
Sprinkle punch with fresh grated nutmeg:)