HAPPY HOLIDAY ’Tis the season for homemade treats. These festive recipes, using maraschino cherries, caramels and marshmallows, are sure to warm the hearts and taste buds of family and friends. Because they are so quick and easy, the recipes also give the cook extra time to spend with family and friends. After all, that’s really what the holiday season is all about. Nutty Caramel Chip Bars Makes 3 dozen 3/4 cup butter 3/4 cup sugar 2 cups all-purpose flour 1 (14-ounce) package caramels 1/4 cup water 2 eggs, beaten 1 cup peanuts, coarsely chopped 1 cup miniature marshmallows 1 cup semisweet chocolate chips 1 Beat butter and sugar in bowl with mixer until creamy; blend m flour. Press into ungreased 15 x 10 x 1-mch baking pan. Bake at 350°F for 15 minutes. 2. Melt caramels and water in saucepan over low heat, stirring until smooth. 3. Gradually blend caramel sauce into eggs in medium bowl. Stir in peanuts; pour over baked crust. Sprinkle with marshmallows and chocolate chips. 4. Bake for 8 to 10 minutes more or until marshmallows are lightly browned. Cool completely. Cut into bars. Microwave' To melt caramels m microwave, reduce water to 2 tablespoons. Microwave caramels and water in small deep glass bowl on HIGH (100% power) for 2 1/2 to 3 1/2 minutes or until sauce is smooth, stirring every minute. Pink Cherry Mallow Pie *Dcliy6,t family and faiettcCd (vit& dfiecial tneatd Caramel Brownies Makes 16 brownies 1/2 cup butter 5 ounces unsweetened chocolate, chopped 1 3/4 cups sugar 2 eggs 2 teaspoons vanilla extract 1 cup flour 2/3 cup walnuts, chopped 25 caramels (about 1/2 [l4-ounce] bag) 3 tablespoons heavy cream 1. Melt butter and chocolate in saucepan over low heat, stirring constantly. Cool slightly. 2. Beat sugar, eggs and vanilla with mixer at high speed for 5 minutes. Beat in chocolate mixture at low speed; stir in flour and walnuts just until blended (mixture will be thick). 3. Heat caramels and cream in small saucepan over low heat, stirring constantly until smooth. Set aside. 4. Spread half the brownie mixture into lightly greased foil-lined 9 x 9 x 2-inch pan. Bake at 350°F for 8 minutes. Pour caramel mixture over brownies in pan. Crumble remaining brownie mixture over caramel layer. Bake for 20 minutes more. Cool completely in pan. Caramel-Cherry Sticky Buns Makes 10 buns 12 caramels 3 tablespoons heavy cream or milk 1/2 cup well-drained red and/or green maraschino cherries, halved 1/4 cup pecans, chopped 1 (12-ounce) package refrigerated buttermilk biscuits (10 biscuits per package) 1. Melt caramels and cream or milk in small heavy saucepan over low heat, stirring constantly until smooth. Pour caramel mixture into well greased 9-inch glass pie plate. 2. Place cherries, rounded sides down, over caramel mixture; sprinkle with pecans. 3. Separate biscuits and place snugly in pan. Bake at 350°F for 22 to 25 minutes or until golden brown. Invert immediately onto serving platter, scraping any remaining caramel over biscuits. Serve warm Pink Cherry Mallow Pie Makes 8 servings 4 cups miniature marshmallows 1 (16-ounce) jar red maraschino cherries, drained and juice reserved 1 1/2 cups heavy cream, whipped, divided 1 (6-ounce) graham cracker crust 1. Heat marshmallows and maraschino juice in heavy saucepan over low heat, stirring constantly until melted and smooth. Cool completely, stirring occasionally to prevent a skin forming on mixture. 2. Reserve 8 cherries for garnish; quarter remaining cherries. Set aside. 3. Fold 2 cups whipped cream and quartered cherries into marshmallow mixture; spread into graham uacker crust. Rcti igei ate at least 2 hours oi until film 4 Garnish with lemaming whipped ciearn and reset ved chei nes Creamy Fudge Makes 4 pounds 1 1/2 cups sugar 1/2 cup butter 1 (5-fluid ounce) can evaporated milk (about 2/3 cup) 1 (10 1/2-ounce) package miniature marshmallows 3 cups semisweet chocolate chips 1/2 teaspoon vanilla extract 2 cups walnuts, coarsely chopped 1. Lightly grease a foil-lined 13 x 9 x 2-inch pan; set aside. 2. Heat sugar, margarine or butter, milk and marshmallows over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes. 3. Stir in chocolate chips and vanilla extract, stirring until chips are melted. Remove from heat; stir in walnuts. 4. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1-inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving. Rocky Road Variation: Stir an additional 11/2 cups miniature marshmallows into fudge with walnuts, stirring just until combined. Party Cheeseball Makes 1 (4-inch) cheeseball 2 (8-ounce) packages cream cheese, softened 1 (8-ounce) can pineapple chunks in juice, well drained and minced 1/4 cup well-drained red maraschino cherries, chopped 1/4 cup well-drained green maraschino cherries, chopped 1/2 cup walnuts, chopped Crackers or cut up vegetables 1. Beat cream cheese with mixer until creamy. Stir in pineapple and cherries Refrigerate until firm, about 1 hour. 2. Shape cheese mixture into 4- inch ball Roll cheese ball in walnuts, pressing nuts into suiface to adhcte Refrigerate about I hum oi until chilled. 3 Seive as a spicad with crackers oi vegetables. 'i¥(Uccia