Holiday Peppermint Candies

*Christmas in July Collection-4 oz cream cheese, softened 1 TB butter or margarine 1 TB light corn syrup 1/4 teaspoon peppermint extract or few drops peppermint oil 4 cups powdered sugar Green and red food coloring Sifted powdered sugar Green, red and white decorating icing (optional) *MIX cream cheese, butter, corn syrup and extract in large mixing bowl with electric mixer on medium speed until well blended. Gradually add 4 cups powdered sugar; mix well. DIVIDE mixture into thirds. Knead a few drops green food coloring into first third; repeat with red food coloring and second third. Wrap each third in plastic wrap. SHAPE into 1-inch balls, working with 1 color mixture at a time. Place on wax paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in sifted powdered sugar. REPEAT with remaining mixtures. Decorate with icing. Store candies in refrigerator. Makes 5 dozen (Source: Publications International & photo also)

CHRISTMAS IN JULY

Corn Relish Salad

*Summer Collection- Great for camping-grilled over a campfire!!! 2 cups fresh or frozen corn 3 medium tomatoes, seeded and chopped 1 medium green pepper, diced 1/2 cup chopped red onion 1/2 cup sliced celery 1 can (2-1/4 oz) sliced ripe olives, drained 1 jar (6-1/2 oz) marinated artichoke hearts, undrained 1/4 cup reduced-fat Italian salad dressing 5 fresh Basil leaves, finely chopped or 1 teaspoon dried Basil 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/4 teaspoon lemon-pepper seasoning *In a large bowl, combine the first six ingredients. In another bowl, combine the artichoke, salad dressing, Basil, garlic powder, oregano and lemon-pepper. Add to corn mixture and toss gently. Cover and refrigerate for at least 6 hours before serving.YIELD: 10 servings. (Source: Taste of Home & photo also)

BLACK FOREST FREEZER PIE

*Summer Collection-A yummy  frozen treat!! 1 pint chocolate or vanilla ice cream, softened 1 extra-servings-size Graham cracker crust (9 oz) 4 oz cream cheese, softened 1 cup confectioners' sugar 1 carton (8oz) frozen whipped topping, thawed 1 can (21 oz) cherry pie filling, chilled 3 TB chocolate syrup *Spoon ice cream into pie crust; cover and freeze for 15 minutes. *Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Set aside 1-1/2 cups for garnish. *Spread remaining cream cheese mixture over ice cream. Using the back of a spoon, make an 8-inch diameter well in the center of the pie for the pie filling. Pipe reserved cream cheese mixture around the pie. * Cover and freeze for 3-4 hours or until firm. May be frozen for up to 2 months. Just before serving, spoon pie filling into the well; drizzle with chocolate syrup. Serve immediately. VARIATION: you can use strawberry pie filling and a chocolate crust. YIELD: 6-8 servings.(Source: Taste of Home & photo also)

Pear Cooler

*Summer Collection-A cool refreshing summer treat!!! 1 can (15-1/4 oz) sliced pears,undrained 2 cups ice cubes 1 envelope whipped topping mix 1/4 to 1/2 teaspoon vanilla or almond extract, optional *In a blender, combine all the ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. YIELD: 3 servings. (Source: Taste of Home & photo also)

SUMMER RECIPES CONTINUE!!!

Red Velvet Crepe Cakes

*Fourth of July Collection-PREP: 1-1/4 hours COOK: 25 minutes 1 package (18-1/4 oz) red velvet cake mix 2-3/4 cups whole milk 1 cup all-purpose flour 3 eggs 3 egg yolks 1/4 cup butter,melted 3 teaspoons vanilla extract FROSTING: 5 packages (3 oz each) cream cheese, softened 1-1/4 cups butter,softened 1/2 teaspoon salt 12 cups confectioners' sugar 5 teaspoons vanilla extract Fresh blueberries,optional *In a large bowl, combine the red velvet cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.*Heat a lightly greased 8-inch nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt the pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.*For the frosting, in a large bowl, beat the cream cheese,butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.*To assemble two crepe cakes, place one crepe on each of the two cake plates. Spread each with one rounded TB frosting to within 1/2 inches of edges. Repeat layers until all crepes are used. Spread the remaining frosting over tops and sides of crepe cakes. Garnish with berries if desired.Yield: 2 crepe cakes (8 servings each)(Source: Taste of Home & photo also)