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.