A few favorite snacks to serve or share as gifts during holidays

People frequently ask me what I like to have on hand at Christmastime or what I like to take to parties or give as gifts. I have hundreds of favorites, but today I am sharing just a few with you for this Christmas season. I hope you enjoy, and that each of these recipes adds some joy to your Christmas season.

Christmas White Fantasy Fudge

I received this recipe about 5 or 6 years ago from my friend Janice Friedrich. We rode together to marching band competitions, and this was one of the treasured treats she would bring along for snacks on those very longsdays. We started calling it Tiger Fudge for fun because we always had this treat while on school outings. Cut into squares, placed in a cute little tin or in a cellophane bag and tied with a ribbon makes for a very cute little gift. The dried mixed berries at Aldi are perfect for this recipe.

• 3 cups sugar
• 5 ounces evaporated milk
• 1 (7-ounce) jar marshmallow cream
• 1 cup chopped pecans
• 3/4 cup butter
• 1 package white chocolate chips
• 1 teaspoon vanilla
• 1 package dried cherries, blueberries, or cranberries or a combination of all three

Heat sugar, butter and milk to a full rolling boil on medium heat. Boil for 4 minutes or to 234 degrees. Turn off heat source and stir in other ingredients. Pour into a greased 9x13-inch pan. Allow to cool. Cut into small bite-sized squares.

Toffee Graham Cracker Bars

n About 20 graham crackers, individual squares, regular or chocolate

• 2 sticks butter, not margarine
• 1 cup brown sugar
• 1 teaspoon vanilla
• 1 or more cups chopped pecans, to taste

Line a 10- x 15-inch jelly roll pan with foil; arrange crackers in a single layer, making sure they touch and are very close together. Combine butter and sugar in a heavy medium-sized pan; bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes; stir in pecans and vanilla. Pour over crackers in pan and spread evenly. Bake 10 minutes at 350 degrees. Remove at once to flat surface to cool. When cool, break into smaller pieces.

Graham Cracker Cookie Treats

• graham crackers
• 1 cup sugar
• 1 egg, beaten
• 1/2 cup butter
• 1/2*½ cup milk
• Zest of 1 orange
• 1 cup chopped pecans
• 1 cup graham cracker crumbs
• 1 cup shredded coconut

Cover the bottom of a foil-lined 9x13-inch pan with whole graham crackers. Melt sugar, egg, butter and milk in a saucepan. Stir and cook to boiling. Add orange zest, pecans, graham cracker crumbs and coconut. Mix well. Pour this mixture over graham crackers-lined pan. Top with another layer of graham crackers. Frost with frosting recipe below.

Frosting:

• 2 cups powdered sugar
• 1/2 cup butter
• Orange juice, enough to make a spreading consistency

Mix powdered sugar, butter and orange juice together. Frost "cake." Cut into squares. Keep in refrigerator, except when serving. Yields about 60 1-inch servings.

Spicy Chocolate Bars

This recipe has been around our family for about 30 years, and is still a good Christmas treat and a nice addition to a variety cookie tray. You can adjust the spice in this recipe, backing off a little if you like it not quite so strong, but you may be surprised how delicious it is just the way it is written. Be careful not to overbake, so they stay a bit chewy.

• 1 1/2 cup shortening
• 1 1/2 cups sugar
• 1 1/2 cups brown sugar, firmly packed
• 4 eggs
• 2 teaspoons vanilla
• 4 cups flour
• 2 teaspoons baking soda
• 2 teaspoons salt
• 4 teaspoons cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon nutmeg

2 tablespoon water

• 1 (12-ounce) package chocolate chips, or mini chips
• Red Hots, cinnamon candies

Cream shortening and sugars until fluffy. Beat in eggs, one at a time. Add vanilla. Blend in flour, baking soda, salt, cinnamon, cloves, nutmeg and water. When combined, add chocolate chips. Spread into 2 ungreased 9x13-inch baking pans into an even layer in each pan. Sprinkle Red Hots on top. Bake at 350 degrees for about 30 minutes. Cool. Cut into small squares.

Garbage Bag Snack Mix

I received this recipe at least 10 years ago from my very dear friends, Ray and Joan Haring. It is a fun recipe that you can add to, take away from, shop sales and see what will work to save a little money; just about anything goes. Goldfish, Triscuits or other crackers work nicely as do the generic brand of each of these. Just watch to have about the same amount of dry ingredients as listed so as to soak up all of the oil. The butter-flavored oil is the key to this recipe. As much as you want to try it without, don't. The added butter flavor just makes it so nice. You can also add more dry ranch dressing mix, as I always do, garlic, etc. but the way it is printed here is just pretty darn good.

• 2 bags Bugles
• 1 can mixed nuts, or nuts of choice
• 2 boxes Cheez-Its
• 1 bag pretzel sticks
• 1 bag oyster crackers
• 1 box Wheat Thin crackers

Put in a very large container or XXLarge Ziplock bag. Gently roll around to mix up. Sprinkle over mix:

• 1 large package Hidden Valley dry Ranch dressing mix
• 2 teaspoons dill weed
• Garlic salt, to taste

Pour over all:

• 1 bottle Orville Redenbacher's butter flavored popcorn oil

Shake well or stir gently to combine. Store tightly covered.

Spicy Cracker Snacks

• 1 1/2 cups canola oil
• 1 package or more, to taste, dry Hidden Valley Ranch dressing mix
• 2 tablespoons crushed red pepper flakes
• Pinch cayenne pepper
• 1 box saltine crackers

Mix first 5 ingredients together. Place all crackers into a large tight fitting lidded container. Pour mixture over crackers. Put lid on tight. Roll, and gently turn over and over until all are coated evenly. Turn container every 10 minutes or so for at least 1 hour, turning in all directions to move crackers around in the container. Keep tightly sealed. These are delicious served just as a snack or served alongside chili or soups.

Cranberry Pistachio Bark

• 1 block white almond bark
• Dried cranberries
• Shelled, salted pistachio nuts

Melt white almond bark slowly in microwave or in a double boiler. When completely melted, spread evenly over parchment paper. Quickly evenly sprinkle dried cranberries and pistachio nuts over. Gently press the toppings into the bark just enough for them to stick when cooled and dried. When completely cooled, break bark into pieces.

You may choose to very lightly sprinkle with course salt while bark is still slightly wet. You can also do this with any fruit or topping combinations, such as peppermint or chopped candy and also using dark or milk chocolate.

Cranberry Popcorn Snack Mix

• 1 (3.5-ounce) bag butter-flavored microwave popcorn
• 1 cup salted mixed nuts or nuts of your choice
• 1/2 cup dried cranberries
• 1 (12-ounce) package white chocolate chips
• 1/2 teaspoon ground cinnamon

Pop popcorn according to package directions. Open bag carefully and pour into large bowl; discard unpopped kernels. Add nuts and cranberries to popcorn; mix well. Melt chocolate chips according to package directions. Pour over popcorn mixture; stir until evenly coated. Spread onto large rimmed baking sheet; sprinkle with cinnamon, stirring to distribute evenly. Cool completely then store in an airtight container. Makes about 14 cups.

Crunchy Orange Snack Mix

• 1 (16-ounce) bag Bugles snacks
• 1 (12 ounce) can cashews, peanuts or mixed nuts
• 2 egg whites
• 1 tablespoon fresh grated orange rind, or more to taste
• 2 tablespoons orange juice
• 1 1/3 cups sugar
• 1 to 2 teaspoons cinnamon (I use much less)
• 1 cup dried cranberries

Heat oven to 275 degrees. Lightly grease a jellyroll pan. Mix Bugles and nuts in a large bowl. Beat egg whites, orange juice, orange rind, sugar and cinnamon in a small bowl using a wire whisk until foamy. Pour over snack mixture, stir gently until evenly coated. Spread in pan. Bake, uncovered, 35 to 40 minutes, stirring every 15 minutes. Stir in cranberries. Bake 15 minutes longer, or until light brown and crisp. Cool completely.

Store in an airtight container.

As an added bonus, this is really good with orange glazed pecans. I have had that recipe in this column before, and they are delicious by themselves, or in this snack mix.

Have a great week everyone, and until next time, happy cooking!