Milk Chocolate Frosting (for brownies.)
1 cube softened butter
1 cup semisweet chocolate chips
splash vanilla
Melt chips, beat together , then add
4 cups powdered sugar
and
1/4 cup cream (or correct amount to make the consistency you want)
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Recipe makes enough frosting for an 11 x 15 sheet of brownies to have the frosting almost exactly the same height as the brownies.

Chocolate Butterscotch Bar Cookies
1 Devil's Food cake mix
3 eggs
1/2 cup oil
1 cup chopped butterscotch chips

Mix together.
Spread thick dough in 15x11 cookie sheet
Bake for 20 minutes at 350 degrees.
Cool, remove, frost, cut in small squares.

Well I made the cookies using the recipe from the December 10th post.

Instead of individual cookies, I spread the dough in a jelly roll pan (a cookie sheet with sides) with 6 pulverized candy canes in the batter, and candy cane flavor Hershey Kisses dotting the top of each cookie bar. The dough raised up around the kisses, sinking them in a little bit. Bake for about 20 minutes at 350 degrees F.
The folks went mad for them... snitching them from the bowl before hubby could get them arranged on the platters. The peppermint scent was very strong and you could smell them as soon as they entered the room.
I had been afraid that 6 candy canes wasn't enough, but we tasted the edges without the Kisses, and the peppermint flavor came through beautifully.

I made these for the first time Christmas 2 years ago. People still ask about them, so I'll be making them again this year.
I got the original recipe from Stephanie over on mrssurvival.
Cherry Chocolate Cookies

1 chocolate cake mix,

1/2 cup oil

3 eggs

handful of shredded coconut and cherry chips

Combine into stiff batter , drop by rounded spoonfuls, bake at 375 , for about 10 minutes.
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I used a cup of maraschino cherries, chopped, instead of the chips and coconut. It was a nice texture dough, very glossy; we made 48 balls - or would have if folks hadn't kept stealing the dough as they went by! They smell divine!
The tops crinkled, with a slight pinkish tinge from the cherries. Needed to sit for a few seconds on the cookie sheet before trying to remove them.
They are yummy; rather like brownies. I think they would be good as bar cookies. The texture was like a bar cookie, not like a cake.

Inside-out Chewy Peanut Butter 'Cup' Bars -
Yield: 70 cookies ; 350 degrees F 20 minutes
1 18.25 ounce Pillsbury Moist Supreme Golden Butter Cake Mix
1 cup crunchy peanut butter
1/3 - 1/2 cup Hershey Syrup
1 egg
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Dark chocolate candy wafers
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11 x 15 inch jelly roll pan, sprayed lightly with Pam
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Mix together cake mix, peanut butter, syrup and egg to make a very thick dough. Adjust syrup amount if needed.
Pat in sprayed pan. Dot with upside-down chocolate candy wafers (one per piece) in a 7 x 10 grid pattern.
Bake for about 20 minutes at 350 degrees F.
Let cool in pan before cutting between the chocolate dots.
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Tastes like an inside-out peanut butter cup, with a brownie texture.
Here's the link to the original recipe before I changed it.
http://www.pillsburybaking.com/Recipes/Details.aspx?recipeID=3284

Mummy cupcakes with buttercream bandages and gummy Lifesavers for eyes.

Made some Hershey Kiss (face), almond slice (ears), chocolate covered cherry (body) mice on an Oreo.

S'mores on a stick Easy, but kids just love them...

barbecue skewers
marshmallows
chocolate (or Candy Melts)
graham crackers, crushed

Put three marshmallows on each skewer.
Melt chocolate on shallow plate in microwave.
Roll marshmallow skewers in chocolate, spooning to cover any bare spots.
Roll in graham cracker crumbs.
Let cool until set. Be prepared for a sugar shock.
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I'm going to use these (with 4 marshmallows) to make cattails for a duckpond on a birthday cake.