With all the shopping, decorating, baking, and cooking, it is always nice to have some recipes that just take minutes, but taste like you have spent hours in the kitchen. Since the oven is usually busy, I add in a few really quick, simple, and yummy cookies and candy to round out the traditional baked sweets. These cookies and candy recipes are great if you are giving cookies and candy to neighbors since you can make up a batch in no time.

Rocky Road Clusters

Ingredients
1 (12-ounce) package Semi-Sweet Chocolate Chips
1 (14-ounce) can sweetened condensed milk
2 1/2 cups miniature marshmallows
1 cup coarsely chopped nuts
1 teaspoon vanilla extract
Wax paper

Preparation
Line a baking sheet with wax paper.
Combine chocolate chips and sweetened condensed milk in large, microwave-safe bowl. Microwave on high for two minutes.  Stir. If not smooth, microwave another 15-30 seconds and stir.
Add marshmallows, nuts and vanilla extract.
Drop by heaping teaspoon in mounds onto prepared baking sheets.  Refrigerate until firm.

Candied Pecans

Ingredients
1 pound pecan halves
1 egg white
1 teaspoon water
1 teaspoon vanilla
1/2 cup white sugar
1/2 cup brown sugar
1.2 teaspoon salt
1/2 teaspoon ground cinnamon
Aluminum foil
Oil spray

Preparation
Preheat oven to 250 degrees.
Line a baking sheet with aluminum foil.  Spray the aluminum foil with oil.
In a large mixing bowl or mixer, whip the egg white, vanilla, and water until frothy.
In a separate bowl, mix together sugars, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Stir while slowing adding the sugar mixture.
Spread the nuts out on the prepared baking sheet.  Separate with a fork.
Bake for 1 hour. Turn pecans over every 15 minutes.

Tip:
The nuts are great to eat as candy or add to your salads. I use them in a Gorgonzola and pear salad and in salads that are served with a balsamic dressing.

Chocolate Coconut Squares

Ingredients

1/2 cup butter
2 1/2 cups graham cracker crumbs
1 1/2 cups flaked coconut
1 1/2 cups chopped walnuts or pecans
1 cup semisweet chocolate chips
1 1/2 cups miniature marshmallows
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares semisweet chocolate

Preparation
Preheat oven to 350 degrees
In a 9 x 13 inch baking pan like a Pyrex Advantage 9 x 13 Inch Rectangular Baking Dish with Cover melt the butter. Remove from oven.
Sprinkle the graham cracker crumbs over the melted butter. Mix together and press onto bottom of pan.
Layer coconut, nuts, chocolate chips and marshmallows over crust. Drizzle the condensed milk evenly over all.
Bake for 25 to 30 minutes or until golden brown. Remove from oven.
Melt the semisweet chocolate squares in the microwave. Be careful not to scorch the chocolate.
Drizzle the chocolate with a teaspoon over the squares.
When slightly cooled, cut into squares.

Enjoy!