To many of us, the holidays mean good food and kitchens filled with the smells of baking.

If you can't wait to get home and are impatient to bring on the season early these recipes will warm up your dorm room with their delicious odors. They are all very simple and can be made with appliance such as hot pots, refrigerators and toaster ovens that most people have in their rooms.

No elaborate ingredients are needed, so you won't be left with half a bag of flour of a barely used bottle of corn syrup. Some ingredients can even be picked up in the dining hall. It doesn't really matter if you don't finish all the ingredients anyway, since leftovers such as chocolate chips are guaranteed to disappear in any room.

You also won't need complicated utensils--not even a measuring cup--just a fork, knife, and spoon.

Three of the recipes are designed for a 9 x 13 pan, but since this size is too big for most toaster ovens, just buy those small, cheap aluminum foil pans (somewhere around 9 x 6) and do the recipes in two of them.

All the desserts are simple enough so that you should not be afraid to change them to suit your own tastes. Don't be afraid to adapt and improvise. If you hate coconut, just don't add it. These recipes are for the most part, foolproof so that slight alterations, variations, or mismeasurements won't make them unappetizing.

Hot-Pot Peanut Butter and Chocolate Fudge

I 12-oz. package peanut butter chips

I 6-oz. package semi-sweet chocolate chips

I 14-oz. can sweetened condensed milk 4 tablespoons (half a stick) butter.

I small package peanuts (around 4-oz.)

First, chop the peanuts, Leave them in the unopened package and gently chop them with a hammer. If you're not lucky enough to find a hammer, use anything like a heavy shoe or old trophy.

Meanwhile, boil water in your hot pot; it should be around half full. For this recipe, you will need another small pot. They're really not very expensive, but if you really don't want to buy one, borrow one from a tutor with a kitchen.

In the small pot held over the boiling water, melt 2/3 of the can of sweetened condensed milk, the peanut butter chips, and two tablespoons of butter, stirring constantly. If the handle of the pot gets too hot, use something thick like a tube sock to cover the handle and absorb heat. Which the mixture is thoroughly mixed, remove like heat and stir in the peanuts.

Spread the mixture into a well buttered pan. Put the pan in the refrigerator, allowing the mixture to set slightly for a few minutes. Although this recipe is for a 9 X 13 pan it really doesn't matter what size you use. You can split the recipe and put it into two smaller pans, or just use a slightly, smaller pan to make thicker judge. It worse comes to worst, the mixture is stiff enough so that you can just spread it out on two dining hall plates.