Happy Holidays from Kokopelli's Kitchen!  We found and have posted below some delightful holiday treats -- any of these would make a great gift for that special someone you love.  The recipes are from "Christmas in Texas" edited by Marie Cahill; permission to reprint the recipes has been granted by Golden West Publishers in Phoenix, Arizona.  

CHRISTMAS SWEET POTATO PIE

Amber Combs, Seven Points

1 deep dish PIE CRUST

3 cups SWEET POTATOES, cooked and mashed

1 cup SUGAR

2 EGGS

1/2 cup BUTTER, softened 

1/2 tsp. NUTMEG
1/4 tsp. SALT

1 cup HALF & HALF

1 cup PECANS, chopped

 1/2 cup RED and GREEN CANDIED CHERRIES

        Preheat oven to 375 degrees.  In a medium bowl, beat sweet potatoes until smooth and add sugar, eggs, butter, nutmeg, salt and half & half.  Pour filling into uncooked pie shell to 1/2 inch from top of crust.  Sprinkle nuts on top.  Bake for 60 to 70 minutes or until a knife inserted in center of pie comes out clean.  Sprinkle red and green candied cherries over nuts.  Let cool completely before cutting. Serves 6 - 8.

DOUBLE CHOCO-CHERRY CAKE

"I experimented with this cake for my best friend's husband who loves chocolate.  His birthday is December 22nd, and I make it for him then, just in time for Christmas!"  Dorothy Geroianni, San Antonio

1 pkg. DARK CHOCOLATE CAKE MIX

1 can (21 oz.) CHERRY PIE FILLING

1 pkg. (12 oz.) SEMI-SWEET CHOCOLATE CHIPS

        Prepare cake mix according to directions on package.  Pour into a greased and floured 9 x 13 pan.  Spoon cherry pie filling over cake mix and swirl through.  Add ½ of the chocolate chips to the batter and swirl again.  Bake as directed on cake mix package.  While still warm, sprinkle remaining chocolate chips over cake; the chips will melt -- spread over top of cake while warm.  Cool cake and serve.

DOUBLE LAYER PUMPKIN PIE

"My holiday guests always request this pie.  It has all the usual ingredients and a few delectable extras that make it a real topper.  Preparation time is only 15 minutes plus refrigeration time."  Helen Ruetten, Elm Mott

Crust:

20-22 squares HONEY FLAVORED GRAHAM CRACKERS

2 Tbsp. SUGAR

6 Tbsp. BUTTER or MARGARINE, softened

     Crush crackers with rolling pin on wax paper.  Combine with remaining ingredients in mixing bowl, stirring to blend well.  Press mixture firmly in a 9-inch pie plate.  Bake at 350 degrees for 8 minutes.  Cool before filling. 

Filling:

1 pkg. (3 oz) CREAM CHEESE, softened

1 Tbsp. HALF & HALF

1 Tbsp. SUGAR
1 1/2 cups WHIPPED TOPPING, thawed

1 cup cold HALF & HALF

2 pkg. (4 serving size) VANILLA FLAVOR INSTANT PUDDING

1 can (16 oz.) PUMPKIN

1 tsp. ground CINNAMON
1/2 tsp. ground GINGER
1/2 tsp. ground CLOVES
        Mix softened cream cheese, 1 tablespoon half & half and sugar until smooth.  Gently stir in whipped topping.  Spread on bottom of crust.  Pour 1 cup half & half into mixing bowl.  Add pudding mix and beat with wire whisk 1 to 2 minutes until well blended.  Let stand 5 minutes or until thickened.  Stir in pumpkin and spices and mix well.  Spread over cream cheese layer.  Refrigerate 2 hours or overnight.  Garnish with additional whipped topping and chocolate dipped pecan halves, if desired.  Serves 8.