If you’re looking to spice up your Christmas party with some good spirits, Sandra Lee of FoxNews.com has some tasty recipes.

Ingredients

Crust
1 ½ Cups of mini pretzels [crushed]
¼ Cup of sugar
4 Tablespoons of melted butter

Filling

1 Can sweetened condescended milk
3 Eggs
1 Cup Jose Cuervo Golden Margarita Mix
2 Limes zested and juiced

Directions for crust

1. Mix all ingredients for the crust
2. Press into pie pan
3. Bake in Oven at 350 degrees for ten minutes

Directions for filling

1. Mix ingredients for filling
2. Pour into prepared crust
3. Bake at 325 degrees for 30 minutes
4. Refrigerate
5. Garnish with whipped cream

I made plain divinity for my father once, years ago. The one aspect of the preparation I remember is that you have to work fast to get all of the ingredients mixed. Get it right, and you’ll have a sweet and chewy treat. Get it wrong, and you’ll have a mess to clean up.

The recipe below is one of the many variations of divinity you can make. Since I love peppermint, I think I’ll give this one a try and see how it turns out.

Ingredients

2 1/2 cups granulated sugar
2/3 cup light corn syrup
1/2 cup water
1/8 teaspoon salt
2 large egg whites
1 teaspoon vanilla extract
1/8 teaspoon peppermint extract
2 or 3 drops red food coloring
1/3 cup finely crushed peppermint stick candy

Directions

1. Line the bottom of a 9 x 5-inch loaf pan with wax paper. Butter paper and sides of pan well.

2. In heavy medium-size saucepan, combine sugar, corn syrup, water and salt. Cook over medium heat, stirring until sugar is dissolved. Then cook, without stirring, until temperature reaches 260º (hard ball stage). Just before that temperature has been reached, beat egg whites with mixer until stiff.

3. Slowly pour in hot syrup in a thin stream, beating constantly. Add vanilla and continue beating until mixture just begins to hold its shape when dropped from a spoon onto wax paper.

4. Pour half of mixture into prepared pan. Quickly stir peppermint extract, food coloring and crushed candy by hand into remaining candy. Do not overmix or candy will get stiff and crumbly. Spoon tinted candy as evenly as possible into pan on top of white candy. Let stand at room temperature until set and cooled, then cover and chill.

To serve, loosen candy from sides of pan and invert. Remove wax paper and slice thinly. Cut slices in halves or thirds, as desired.