We {LOVE} our holiday treats! Probably too much.
This year I simplified and settled for a Bath & Body Works soap for the neighbors gifts.

I should have snapped some pictures of the wonderfully wrapped & tasting treats we have recieved before we ate them, but we could not stop ourselves.
Along with the must have this time of year (ie ginger snaps, fudge (Scott likes this but I don't really make it), peanut brittle, caramel (I prefer it on popcorn), etc) here are some of the treats we like to make and eat this time of the year.....

I just like to use plain Hershey Kisses or mint ones (they melt faster so check on them earlier). I also only put one m&m right in the middle. They are a super easy way to have chocolate covered pretzels and super yummy. Go to
Becky Higgins' Blog and scroll down to get the recipe.
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A great appetizer I like to make is so simple and so addicting. You can't eat just one!!!! Sorry no pics....
Ham & Pickle Roll-Ups
sliced ham (I use the rectangle ham from Costco)
cream cheese, softened
Kosher Dill Pickle Spears (you may have to slice these in half or thirds long ways if they are too big)
Just dry off the ham and spread a thin layer of cream cheese all over it. Dry off the pickle spear and roll it up in the ham. Then slice into little rounds (as you would with a tortilla roll-up). You will enjoy plenty of the imperfect ends as you make them:-)!
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Here is another dessert that I look for any excuse to make and people love it!
Striped Delight
35 OREO Cookies (I use Fry's brand mint oreos)
6 Tbsp. (3/4 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
I also sprinkle Andes mint pieces on the top (you can chop them yourself or Wal-Mart sells Andes mint pieces for baking by the chocolate chips)
PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min.
Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.
POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 min. or until thickened. Spread remaining whipped topping over pudding layer.
REFRIGERATE at least 4 hours. Store leftover dessert in refrigerator