1/4 cup margarine

4 1/2 cups mini marshmellows

Combine in saucepan and melt till smooth.

Add -

1/4 cup creamy peanut butter

1/4 cup chocolate chips

Heat and stir till smooth.

Remove from heat and stir in

4 cups chow mein noodles till well coated

Divide into 12 mounds on wax paper, shape each mound into a nest.

Press 4 jelly beans or candy eggs into the center of each nest.

Cool and store in airtight containter.

3/4 cup ground cinnamon

1 T ground allspice

1 T nutmeg

2 T ground cloves

1 cup applesauce

Mix dry ingredients together. Add applesauce and mix well.

Roll on waxed paper to 1/2 inch thickness and sprinkle with cinnamon to keep from sticking. Use Christmas cookie cutters to cut into desired shapes.

Let decorations air dry for 4 to 5 days, turning once a day.

Ornaments can be painted or decorated when dry. Glue a ribbon on the back to hang ornaments on a Christmas tree or to decorate a present.

Store in a plastic bag each year. When the scent evaporates, add a drop or two of cinnamon oil to the back.

1/4 cup honey

3 T margarine (melted)

3/4 tsp vanilla extract

1 1/2 cups quick-cooking oats

1/2 cup whole wheat flour

1/2 cup sliverd amonds

1/2 tsp salt

1/2 cup red or green colored sugar

In small bowl combine honey, margarine and vanilla.

In large bowl combine oats, flour, almonds and salt.

Add honey mixture, stirring until mixture is combined.

Press mixture into 2 1/2 inch patties. Bake on an ungreased rimmed baking sheet at 375 degrees for 15 minutes, turning halfway through cooking.

Let cool; crumble into large bowl and stir in colored sugar.

1 cup blood drops (9 ounce pkg red hots)

1 cup owl eyes (12 ounce pkg peanuts)

1 cup chicken toenails (1 pkg candy corn)

1 cup cat claws (10 1/2 ounce bag sunflower seeds)

1 cup colored flies (1 pkg M&M’s)

1 cup ghost noses (10 1/2 bag miniature marshmallows)

1 cup dead ants (1/2 lb raisins)

1 cup chicken bones (1 can shoestring potatoes)

1 cup bat bones (1/2 of 15 ounce bag straight pretzels)

Mix all ingredients together. Store in airtight container.

3 cups apricot nectar (chilled)

3 cups pineapple (chilled)

1 quart ginger ale (chilled)

1 pint pineapple sherbet

In a 4 quart punch bowl, combine apricot nectar and pineapple juice. Just before serving add the ginger ale.

Float scoops of sherbet on top. Serve immediately.

Makes 10 (1 cup) servings.