NoelDen's Armadillo Eggs

(Take it from me...these are wonderful!  Not for the fainthearted, however.)

Ingredients:
1 lb.   Monterey Jack Cheese
1 lb.   Sharp Cheddar Cheese
1 lb.   Owens Hot County Sausage
1/2 c. Onion, Finely Chopped
3 c.    Bisquick Mix
2       27-Ounce Cans Pickled Jalapeno Peppers
2       Eggs
1        Box Shake 'n Bake for Pork   (4-Pack)

Grate both cheeses, mix together and divide in half.   Mix together raw Owen Hot Country Sausage, half of the grated cheese, onions and the bisquick mix.   Knead mixture into a stiff dough.   Let stand.   Slit jalapenos and remove all seeds.   Rinse peppers, then stuff with other half of cheese mixture and put back together.   Take a small ball of the dough mixture, flatten and form around each pepper to form egg.   When all peppers are covered with dough mixture, dip into beaten egg and then Shake 'n Bake.   Bake at 325 degrees for twenty to twenty five minutes until golden brown.

These freeze very well.   Just stop after you have wrapped the outside of the jalapenos.

I look forward to receiving a tin of these EVERY Christmas!

Noel's Chocolate Peanut Butter Cups

Description:  Great little candies that look like they took hours to make.

Ingredients:
24 oz. White Almond Bark (or white chocolate chips)
1 cup Creamy Peanut Butter
1-12 oz. Package Chocolate Chips
Small paper candy "cups" (the kind chocolate candies come in)

Directions:
Melt 3 to 4 minutes on high in microwave, stirring every 30 seconds or so.   Just watch it.   Pour into candy cups.   Makes 96.  Freezes well.   You can add any kind of extras to this recipe that appeal to you, perhaps a macadamia nut or a maraschino cherry on top.

Number Of Servings: 96

Preparation Time: Very quick.   The most time is spent filling the cups!

Great for Christmas tins -- keep 'em comin' Noel!

Noel's Toffee

Description:
This is absolutely wonderful!

Ingredients:
1 lb. Butter
2 C. Sugar  
1/2 C.   Sliced Almonds    
3 Hershey Bars   (Regular Size)
1/2 C. Chopped Toasted Pecans

Directions:
Cook sugar, butter and almonds over medium heat till mixture comes to 300-305 on a candy thermometer.

Spread on a non-stick cookie sheet.   If using regular cookie sheet, spray with butter.   As this is cooling, spread with Hershey Bars and top with toasted pecans.

Store cracked toffee in an air-tight container.   Keeps indefinitely.