Stir peanut butter & milk together. Add pudding mix & beat slowly with rotary beater for 1 to 2 min. or until well-blended. Pudding will be soft. Let stand for 5 min. & serve.
Place graham cracker crust in bottom of 11 x 7 in. pan. Combine whipped topping, marshmallows & 3/4 of candy. Spoon onto crust. Spread remaining crushed candy cane over mixture. Chill thoroughly.
Bake potatoes until done; cut potatoes in half lengthwise; scoop out insides & reserve, leaving a thin shell. Mash potatoes with butter; add 1/2 cup cheese & remaining ingredients. Spoon into potatoes shells; sprinkle with remaining cheese. Arrange potatoes in shallow 3 quart baking dish. Bake at 375* for 15 min.
Combine sugar, water, & flavoring in small saucepan. Bring to boil; cook for 5 min. Bottle & refrigerate. Makes 2 & 1/2 cups.
Mix thoroughly. Drop spoonfuls of batter into fat in hot frying pan. Brown both sides.
Put sausage in a 9 in. pie plate & microwave on HIGH for 2 to 3 min.; drain & crumble meat. Beat eggs & milk together. Stir in sausage & microwave on HIGH for 3 min.; stir twice. Fold croutons into eggs & microwave on HIGH for 1 to 2 min. or until eggs are soft & moist. Do not over cook.
Melt butter in large roaster. Pour in all cereals, nuts, pretzels & seasonings . Bake at 200* for 1 hour, stirring every 15 min.
Blend all ingredients until smooth. Serve with crackers.
Mix all ingredients & roll into tiny balls & bake at 250* for 1 hour. Cool slightly & roll in confectioners’ sugar. Roll in sugar again about 1/2 hour later.
Combine cream cheese & seasonings; fold in sour cream & chill. Stir in mushrooms just before serving.