Holiday Treats

Put almonds in shallow bowl. Place piece of waxed paper on cookie sheet.

Melt chocolate chips and shortening in medium-size saucepan over very low heat. Stir with wooden spoon.

With fingers, dip apricot half into chocolate until about half-covered; let excess drip off, then dip into nuts and set on waxed paper. Repeat process with other apricots.

Place in refrigerator until chocolate is hardened.

Set aside twenty chocolate chips.

Thoroughly mix all other filling ingredients together, and pour into pie shell.

Bake at 350° F (175° C) for 40 minutes or until golden brown and center of pie is set.

Cool 45 minutes. Use remaining chocolate chips to make Christmas shape, such as star, tree, or stocking, in center of pie.

Put popcorn in large bowl.

Melt butter over low heat in large saucepan.

Add marshmallows and stir until melted.

Pour mixture over popcorn, and mix until coated.

Grease hands, and pack popcorn into tree shape on greased cookie sheet (see illustration).

Decorate tree with gumdrops, then chill.

Beat cheese and milk together until smooth.

Spread cheese mixture on each muffin half.

Wrap two bacon slices around each muffin half and secure with toothpicks.

Put two pickles at top of each muffin for bow.

In large mixing bowl, beat condensed milk and peanut butter until smooth. Blend in biscuit mix and vanilla.

Break off enough dough to roll between palms into rope about 1/2″ (1.25 cm) in diameter and 6″ (15 cm) long. Shape each rope into a letter, and spell someone’s name or holiday greeting. Place on ungreased cookie sheet and flatten slightly.

Bake at 375° F (190° C) for about 8 minutes until lightly browned. Cool.