Santa Claus Cookies from Best Holiday Gatherings Taste of Home Cookbook

2 pkg (6 oz each) white baking chocolate, chopped (just melt in dish)
1 pkg Nutter Butter sandwich cookies
red colored sugar (add drops of red food coloring to white sugar)
32 vanilla or white chips (for ball on hat)
64 miniature semisweet chocolate chips (for eyes)
32 red-hot candies (for noses)

In a microwave, melt white chocolate according to package directions. Stir until smooth.

Dip one end of each cookie into melted chocolate, hold over red sugar and sprinkle on sugar for hat. Set on waxed paper to harden. Add white chocolate chip for ball on hat. Repeat with all cookies until hats are complete. Dip bottom of Santas to make the beard and set on waxed paper to harden. Dip eyes into white chocolate and attach to cookie under the rim of the hat. Dip red candy nose into white chocolate and attach to cookie under eyes. Let cookies harden before moving.

1 package of cookies makes 32 Santa cookies.

Peppermint Cookies for Best Holiday Gatherings Taste of Home Cookbook

2/3 c butter or butter-flavored shortening
1/4 c sugar
1 egg

1-1/2 c all-purpose flour

1/2 tp baking powder

1/2 tp salt

1/2 c crushed peppermint candies

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually stir into creamed mixture and mix well. Fold in candy.

Drop by teaspoonfuls onto greased (or parchment paper) cookie sheets. Bake at 350 for 10-12 minutes or until edges of cookies just begin to brown. Remove to wire racks to cool.

Makes 3-12/ dozen.

Maple Pumpkin Pie from Best Holiday Gatherings Taste of Home Cookbook

st2 eggs

1 can solid-pack pumpkin (15 0z)

1 cup evaporated milk

3/4 c sugar

1/2 c maple syrup
1 tp pumpkin pie spice (or use nutmeg and ginger)
1/4 tp salt
Pastry for pie crust (Pillsbury refrigerated crusts are good)

In a large bowl, combine first seven ingredients; beat until smooth. Pour into crust. Bake at 425 for 15 minutes, then reduce heat to 350 for an additional 45-50 minutes. Cool on a wire rack for 1 hour, then refrigerate pie until set.

Christmas Banana Bread from Best Holiday Gatherings Taste of Home Cookbook

1/2 cup butter, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1 tp baking soda

1/4 tp salt

1-1/4 cups mashed ripe bananas ( about 3 )

1/2 c chopped walnuts

1/2 c semisweet chocolate chips

1/4 c chopped maraschino cherries

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Beat in the bananas just until combined. Stir in the walnuts, chocolat chips and cherries.

Pour into a greased 9 x 5 x 3 loaf pan. Bake at 350 for 70-80 minutes or untila toothpick comes out clean. Cool for 10 minutes before removing from pan and placing on a wire rack.

Cherry Nut Bread from Best Holiday Gatherings Taste of Home Cookbook

2 cups butter, softened

3 cups sugar

5 eggs, separated

1 tp vanilla extract

5 cups all-purpose flour

1 tp baking soda

1/2 tp baking powder

1/2 tp salt
1 cup buttermilk (or add lemon juice to milk to make buttermilk)
2 (10 oz) jars maraschino cherries, drained and chopped
1 cup pecans, chopped

In a large mixing bowl, crem butter and sugar. Add egg yolks and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). In a small mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans.

Transfer to four greased and floured 8 x 4 x 2 loaf pans. Bake at 350 for 50-55 minutes or until a toothpick comes out clean and bread is golden brown. Cool for 10 minutes and remove from pans to wire rack.

Great Salad Dressing from Best Holiday Gatherings Taste of Home Cookbook

2/3 cup canola oil
1/4 red wine vinegar
2 tp lemon juice
2 tp soy sauce
1 tp sugar
1 tp ground mustard
1/2 tp curry powder
1/2 tp salt
1/2 tp seasoned pepper
1/4 tp garlic powder
spinach leaves or other salad greens
5 sliced cooked bacon to crumble over salad
2 hard-cooked eggs, sliced

Whisk ingredients and pour over spinach leaves. Garnish with bacon and egg slices.

Shrimp Tartlets

1 pkg (8 oz) cream cheese, softened
1-1/2 tp Worcestershire sauce
1 to 2 tp grated onion (may use dehydrated onion)
1 tp garlic salt (may use garlic powder)
1/8 tp lemon juice
2 pkgs. frozen miniature phyllo tart shells
1/2 cup seafood sauce
30 cooked medium shrimp, peeled and devained

In a small mixing bowl, combine first five ingredients. Spoon into tartlets. Top with seafood sauce and shrimp. Refrigerate until serving.

Black Forest Ham Pinwheels

1 pkg (8oz) cream cheese, softened

4 tp minced fresh dill

1 Tb lemon juice

2 tp Dijon mustard

Dash of salt and pepper

1/2 c dried cherries, chopped

1/4 c chopped green onion

5 flour tortillas (10 inches round), room temperature

1/2 pound deli sliced Black Forest ham

1/2 pound sliced swiss cheese (15 "square" slices)

In a bowl, beat the cream cheese, dill, lemon juice, mustard, salt and pepper until blended. Stir in cherries and onions. Spread over each tortillia; layer with ham and cheese. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2 in. slices. secure with toothpicks if necessary.

Yield: 3-1/2 dozen

Cranberry Party Punch

4 cups cranberry juice, chilled
4 cups pineapple juice, chilled
1-1/2 cups sugar
1 TB almond extract
2 liters ginger ale, chilled

In a punch bowl, combine juices, sugar and extract; stir until sugar is dissolved. Add ginger ale. Serve immediately.

(Makes 1 punch bowl)

Potato Salad Bites from Best Holiday Gatherings Taste of Home Cookbook

10 small red potatoes
2 tp minced fresh parsley
1 tp finely chopped onion (or use dehydrated onion)
1/2 cup mayonnaise
1-3/4 tp Dijon mustard
1/8 tp pepper
1/4 tp salt

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Drain and immediately place potatoes in ice water; drain and pat dry.

Peel two potatoes, finely dice and place in a small bowl. Cut the remaining potatoes in half (horizontally). With a melon baller, scoop out the pulp, leaving a 3/8-in. shell; set aside. Dice pulp and add to the bowl. Stir in parsley and onion. Combine mayonnaise, mustard and pepper; gently stir into potato mixture.

Sprinkle potato shells with salt; stuff with potato salad. Sprinkle with paprika. Chill for at least one hour before serving. Garnish with parsley, if desired.

Black Magic Cake from www.recipeswikia.com

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
2 tp baking soda
1 tp baking powder
1 tp salt
2 eggs
1 cup sour milk
1 cup strong coffee (cooled)
1/2 cup vegetable oil
1 tp vanilla extract

Mix dry ingredients than add eggs and liquid ingredients. Beat for 2 minutes on medium speed. Pour into prepared pan. bake at 350 degrees for 30 -35 minutes. Cool 10 minutes then remove from pan and cool on wire rack.

Chicken Parmesan Stromboli

1 pound boneless, skinless chicken breasts
2 tsp olive oil
2 cups shredded mozzarella cheese (about 8 ounces)
1 jar chunky gardenstyle pasta sauce (28 ounces)
2 TB parmesan cheese
1 TB finely chopped fresh parsley
1 pound frozen thawed bread dough

Preheat oven to 400 degrees F. Sprinkle chicken with salt and pepper and brown chicken in 12-inch skillet in oil over medium heat. Remove chicken and pull into large shreds.
In bowl mix chicken, cheeses, parsley and 1/2 cup pasta sauce.
On lightly floured surface, press dough to form 10 x 12-inch rectangle. Arrange chicken mixture down center of dough. Cover filling by folding side into center and overlap other side on center as well. Pinch seams to seal. Fold in ends and pinch to seal. Arrange on cookie sheet, seam side down. Bake 35 minutes or until dough is cooked and golden. Cover with towel until ready to serve to soften crust. Cut stromboli into slices and serve with remaining pasta sauce, heated.

Cinnamon and Spice Flavored Creamer

3/4 cup dry milk or nondairy creamer
3/4 cup granulated sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

Place all ingredients into a blender or food processor and whirl until combined. Store in an airtight container. To serve: add 1-2 tsp mixture to 6 ounces hot coffee.

Mocha Espresso Flavored Coffee Creamer

3/4 cup granulated sugar
1-1/8 cups dry milk or nondairy creamer
2 Tbs cocoa powder

Place all ingredients into a blender or food processor and whirl until mixed. Store in an airtight container. To serve: add 1-2 tsp mixture to 6 ounces of hot coffee.

Toffee Coffee Flavored Creamer

1/2 cup nondairy creamer
1/2 cup brown sugar

Place in a blender or food processor and whirl until combined. Store in an airtight container. To serve: add 1-2 tsp mixture to 6 ounces of hot coffee.

Cafe Vienna Flavored Creamer

3/4 cup granulated sugar
3/4 cup dry milk or nondairy creamer
1/2 tsp ground cinnamon

Place all ingredients into a blender or food processor and whirl until blended. Store in an airtight container. To serve: add 1-2 tsp mixture into 6 ounces hot coffee.

Bavarian Mint Coffee Creamer

3/4 nondairy powdered creamer
3/4 sifted confectioner's sugar
1/2 cup Dutch process cocoa
1/2 tsp peppermint extract

Combine all ingredients in a container with a tight fitting lid. Shake to blend. To serve: Stir in 2 Tbs creamer into 6 ounces hot coffee.

Amaretto Coffee Creamer

3/4 cup nondairy powdered creamer
3/4 sifted confectioner's sugar
1 tsp almond extract
1 tsp cinnamon

Combine all ingredients in a container with a tight fitting lid. Shake well to blend. To serve; 2 Tbs creamer into 6 ounces of hot coffee.

Tomato Shrimp Scampi with Fettuccine

8 oz fettuccine
1/4 cup olive oil
4 cloves garlic
2 cups plum tomatoes, chopped
1/2 cup vermouth or white wine
1/4 cup lemon juice
1/2 tsp sugar
4 scallions, chopped
1 lb. shrimp, peeled, deveined and rinsed (pat dry)
1/8 tsp red pepper flakes
4 Tb basil
4 Tb Parmesan cheese

Cook fettuccine for 8 minutes or until tender but still firm. Drain and keep warm.
Saute' garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
Pour in Vermouth or wine, lemon juice and sugar. Simmer 6 minutes.
Add scallions, shrimp, and red pepper flakes. Cook until shrimp turns pink and are cooked through, about 3 minutes.
Stir in basil and Parmesan cheese.
Toss with cooked fettuccine and serve immediately in shallow bowls.

Chicken Picatta

4 skinless chicken breasts, pounded flat, then flour to coat.
1 T olive oil
1/4 cup drinking sherry or dry white wine
2 cloves garlic
1 small onion, minced
juice of 1 lemon, no seeds
1/2 cup chicken broth
2 T butter
1/4 cup Italian parsley
salt and pepper

Heat olive oil in saute' pan over medium high heat. Saute' chicken about two minutes on each side, just until browned on the outside. Remove chicken.
Add the wine or sherry to deglaze the pan and scrape the browned bits off the bottom of the pan. Add onions and garlic. Saute' for about three minutes.
Add lemon juice, pepper, butter and chicken broth and saute' for about two minutes. Add the chicken back in and saute' until the chicken is done.

Angel Lush Parfait

1 can (20 oz) crushed pineapple, undrained
1 pkg. (3.4 oz) vanilla instant pudding
1 cup thawed cool whip
1 angel food cake
mixed berries

Mix pineapple and dry pudding mix in a medium bowl. Stir in whipped topping.
Cut angel food cake into 1" cubes. Layer cake, pudding and berries in parfait dish.

Cherry Coke Salad (from Country Store Catalog)

1 can (20 ounces) crushed pineapple
1/2 cup water
2 packages (3 ounce each) cherry gelatin
1 can (21 ounces) cherry pie filling
3/4 cup cola

Drain pineapple, reserving juice; set pineapple aside. In a saucepan, bring pineapple juice and water to a boil. Add gelatin; stir until dissolved. Stir in pie filling and cola. Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.

Yield: 10 - 12 servings.

Impossible Coconut Pie

Mix together in a blender:
2 c milk
2 c sugar

Add 4 eggs

Mix in: pinch of salt
1/2 tp baking powder
1/2 c flour
1 tp vanilla extract
1/2 c melted oleo (margarine)

Pour into 2 8" or 9" greased pie pans.
Spread coconut (1 bag) over the top of each pie.

Bake at 350 degrees until set (about 30 minutes).

Blackberry Cakeballs

1 box white cake mix
2 small boxes of raspberry jello
4 large eggs
1 cup vegetable oil
1 cup blackberry wine

2 large bags of semisweet chocolate for dipping (add 1 TB vegetable oil per large bag of chocolate chips)

Mix cake ingredients together, beat 3 minutes. Grease and flour 13 x 9 pan and bake @ 350 for 30-45 minutes.

To make cake balls, tear apart into crumbs. Mix in 1 can vanilla icing (might be easier to do when cake is warm). Cool in refrigerator. Once cooled, form cake into balls with cookie scoop, place on waxed paper and cool in refrigerator. Melt chocolate chips, add oil and dip balls. Placed dipped balls on waxed paper. Store in refrigerator (or not). Makes about 80 balls. Next time I will try to use less frosting.