1 pkg. (11 1/2 oz.) milk chocolate chips
1 cup (6 oz.) Andes Mint Chips
1/2 tsp. pure vanilla extract, or 1 tsp. imitation vanilla extract
3/4 cup whipping cream
1 1/2 cups finely chopped pecans
1- cup milk chocolate chips
Coating: 1- cup milk chocolate chips
2 tablespoons shortening


Place chocolate chips in a mixing bowl; set aside. In a saucepan, bring cream to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add the extract. Cover and chill for 35 minutes or until mixture begins to thicken. Beat for 10-15 seconds or just until mixture lightens in color (do not over beat.)

Spoon rounded teaspoonfuls onto waxed paper lined baking sheets. Cover and chill for 5 minutes. Gently shape into balls; roll half in pecans. In a microwave oven or double boiler, melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate. Place on waxed paper to harden. Store in the refrigerator. Yield: 6 dozen

Baked Eggs in Cheesy Wild Rice

1/4 cup butter
1 cup sliced fresh mushrooms
1/2 to 3/4 cup chopped green pepper or celery
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
2 cups half-and-half
1 cup shredded Swiss cheese
4 cups wild rice (about 1 cup uncooked)
8 eggs
Add onion if desired

To make cheese sauce: Melt butter in skillet. Sauté mushrooms, green pepper or celery for 3 to 4 minutes. sprinkle in flour, salt and pepper. Cook, stirring, until well blended. Slowly stir in cream, cooking and stirring constantly, until mixture begins to thicken. Stir in cheese. Cook, stirring constantly, until cheese melts. Remove from heat.
To make casserole: Stir half of cheese sauce into cooked rice. Spread rice mixture in buttered shallow 7 by 11-inch casserole. Make 8 indentations in rice. Spread spoonful of remaining cheese in each indentation. Break 1 egg into each indentation. Bake, uncovered, in 350-degree oven for 20 to 25 minutes, or until eggs are cooked as desired.
Testing results: Yes, a 7 by 11-inch pan seems small, but the secret to success is adequate depth. The wild rice has to be piled high to accept wells deep enough to contain sauce and eggs. Otherwise, egg white covers the entire top of the pan and baked to an elastic sheet. Add a little onion, he suggests. After making it as listed above, you may choose to add freshly ground pepper and a touch of salt atop the eggs are essential, too. Adding a little onion can spice it up too. Be sure to butter the baking pan thoroughly. Mine is still soaking in my kitchen; just an overnight bath didn't loosen baked-on cheese and egg. Makes 8 servings.