1 pkg. Refrigerated Sugar cookie Dough
2 (8 oz.) Cream Cheese, softened and mixed with,
2/3 C. Powdered sugar
Assorted fruits: Strawberries, kiwi, grapes, etc.

Form cookie dough into 48 walnut-sized balls.
Place each into greased mini muffin tins.
Dredge tart shaper in powdered sugar and press to spread dough.

Bake at 375 degrees for 10 to 12 minutes.
Remove from oven and re-press.
Cool.

Place small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.

Place small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.

1 C. corn syrup
1/2 C. sugar
3 oz. Jello (any flavor)
4 qt. popcorn
1 tsp. butter flavor (optional)
Food color (optional)

Mix syrup and sugar. Boil 5 minutes. Add Jello and stir until Jello is dissolved.
Pour over popcorn and form into balls.

Add flavored Jello as desired Try Orange for Halloween , cherry raspberry, strawberry or lime for Christmas. Add some food coloring to intensify the color a bit if desired.

6 cups cauliflowerets
1/4 cup diced white onion
1/4 cup butter or margarine
1/3 cup flour
2 cups milk
1 cup (4 oz.) shredded Swiss cheese
1 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. white pepper
10 whole ripe olives
1 bay carrot

In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, saute onion in butter for 2 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; boil for 2 minutes, stirring

2 (8 oz.) pkgs. cream cheese, softened
4 oz. maraschino cherries, well drained, diced small
2 Tbs. dry minced onion
1/3 cup green peppers, diced small
1 cup crushed pineapple, well drained
3/4 cup finely crushed pecans
1/4 tsp. seasoning salt
1/2 tsp. garlic powder

In bowl, blend cream cheese, cherries, green pepper, onion, pineapple, seasoning salt, garlic powder. Divide into two balls, wrap in saran wrap and chill 4 hours or overnight.
Put crushed pecans in pie plate and roll balls in until covered.
Chill.
Serve with favorite crackers.

Taste of Home Magazine

1 cup firmly packed light brown sugar
3/4 cup Butter Flavor Crisco Stick
2 TBSP milk
1 TBSP vanilla
1 egg
1-3/4 cups all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
2/3 cup crushed peppermint candy (like Starlite mints....about 25 candies)

Preheat oven to 375. Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, shortening, milk and vanilla. Beat at medium speed until well blended. Beat in egg.
Combine flour, salt and baking soda. Mix into creamed mixture at low speed until just blended. Stir in crushed candy.

29 oz. can pumpkin puree
2 cups vanilla ice cream, softened
4 cups milk
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground mace
1 cup whipped cream
1 pinch ground nutmeg

In a blender or food processor, blend the pumpkin, ice cream, milk, cinnamon, nutmeg and mace in batches.
Pour into individual cups.
Top with whipped cream and a sprinkle of nutmeg.

1 1/2 cups ground Chocolate Wafers
1 cup confectioner's sugar,sifted
1 1/2 cups chopped pecans
1/4 cup bourbon, or to taste
2 Tablespoons White Corn Syrup
1 teaspoon cinnamon
1/2 teaspoon freshly grated Nutmeg
Additional confectioner's sugar for dredging the candy

Combine all the ingredients. Form the mixture into 1-inch balls and dredge them in sifted confectioner's sugar. Store in airtight container.
These will keep stored in a cool dry place for up to 6 weeks.

Makes about 4 dozen

***NOTE: These can be prepared ahead and only improve with age.

Ingredients
1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

 Directions

Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door.
Leave it in there for 3 hours.

5 eggs, beaten
1 C. Sugar
1 ( 14oz.) can Eagle Brand Milk
1 (29 oz.) can pumpkin
1 tsp. Vanilla
1/2 tsp. Salt
1/2 tsp. Ginger
1/2 tsp. Nutmeg
Yellow Cake Mix
Butter
1/2 -3/4 C. Chopped Pecans
Whip Cream (Optional)

Beat eggs, Eagle Brand Milk, pumpkin,vanilla, salt , cinnamon,ginger and nutmeg together.  Pour into a greased 9X13 inch glass baking dish .
Sprinkle 2 Cups of the cake mix evenly over top. Sliver butter chips over cake mix and sprinkle with chopped pecans.

Bake 300 degrees for 1 -11/2 hours
Serve with a dollop of whipped cream

Preheat Oven to 375 degrees.

Ingredients
3 eggs
1 C. Granulated Sugar
2/3 C. Pumpkin
1 tsp. Lemon Juice
3/4 C. Flour
1 tsp. Baking Powder
2 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 C. Walnuts- finely chopped (optional)
Filling:
1 C. Confectioners' Sugar
6 oz. Cream Cheese (I use 1 package
4 Tblsp. Butter
1/2 tsp. Vanilla

Beat eggs for 5 minutes; gradually beat in granulated sugar. Stir in pumpkin; add lemon juice.

In a seperate bowl combine together flour,soda,salt and spices.

 
1 C. Butter or margarine
1/2 C. Sugar
1 tsp. Vanilla
2 C. Flour
1 C. Chopped nuts
Hershey Chocolate Kisses
Powdered Sugar
 
Preheat oven to 375. Beat butter, sugar, and vanilla until creamy. Stir in flour and nuts.
Shape dough around candy kisses using about 1 tablespoon of dough.
Place on lightly greased (or parchment lined) cookie sheets and bake for about 12 minutes.
Remove and roll in powdered sugar.
 
Makes about 3 dozen cookies.

4 cups Quaker Oats (Quick or Old Fashioned, uncooked)
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup honey
1/4 cup raw, unsalted sunflower seeds (optional)
1/4 cup (1/2 stick) butter or margarine, melted
2 tsp. grated orange peel
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. salt, optional
6 oz. pkg. dried cranberries (about 1-1/3 cups)

Heat oven to 350. Combine all ingredients except cranberries in large bowl; mix well.
Spread evenly in 15x10-inch jelly roll pan. Bake 40 minutes or until golden brown, stirring every 10 minutes.

½ tablespoon Butter or margarine
½ cup Of Dr. Pepper
1 cup Pecan halves

Melt butter in small sauce pan and add Dr. Pepper, bring To simmering point.
Add pecans and simmer for 15 minutes  Or until Dr. Pepper evaporates stirring frequently.
 Pour  Pecans over cookie sheet and bake in 275 degree oven for 40  Minutes or until crisp or turning at least every 10

 
1½ cup Peanut butter
2 cups Rice Krispies
1 cup Confectioners sugar

Mix together to form little balls (place on waxed paper).
Refrigerate for at least 1 hour.
Melt 12 ounce package of chocolate chips with 1/2 stick paraffin, dip peanut butter balls into chocolate mixture with toothpicks.
 Let set on waxed paper.

Ingredients
2 heads garlic, cloves peeled
1 teaspoon salt
6 1/2 pounds standing rib roast of beef
fat trimmed in one strip, reserved
12 bay leaves
salt and black pepper to taste
2 cups red wine

Procedure
Preheat oven to 450ºF.
Process the garlic in a blender or a food processor fitted with a steel blade to a puree.
Add 1 teaspoon salt to the garlic and process to a paste.

Pat the garlic paste in an even layer over the top and sides of the roast. Place the bay leaves evenly over the garlic.

Place the trimmed strip of fat over the garlic and bay leaves.

Ingredients
5 oz semisweet chocolate chopped
2 Tbs unsalted butter
5 large eggs yolks & whites separated
¾ cup + 1 Tbs sugar
1 tsp vanilla extract
¼ cup all purpose flour
1/8 tsp salt
1 quart peppermint (or vanilla) ice cream softened mixed with 1 cup peppermint crunch baking chips
Glaze
¼ cup heavy cream
1½ tsp unsalted butter
1½ tsp sugar
2 oz semisweet chocolate, chopped
Decoration: peppermint candy canes (optional)

Procedure
Cake: heat oven to 350°F.

Cherry Swirl Cake

1 yellow or white cake mix
1 can cherry pie filling (or 2 cups homemade)
1 tub cool whip (or your own whipped cream)

Mix cake according to pkg. directions. Pour mix into 9 X 13 pan and spread evenly.

Drop the pie filling by spoons all over the top.Take a knife and gently swirl the pie filling into the cake (not mixing too much.) You want the swirled effect.

Bake according to cake mix directions. Insert knife to check if done completely.
Remove from oven and cool completely.

Ingredients
1 tsp Cinnamon
1/2 cup Sugar
1/4 cup Dried tart cherries
1/4 cup Golden raisins
1/4 cup Currants
3 cups Store bought unseasoned dried bread cubes

Procedure
Layer the ingredients in the order given into a wide mouth 1 quart canning jar.

Ingredients
Cookies
1¾ cups all purpose flour
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter at room temp.
¾ cup granulated sugar
1 egg plus 1 egg yolk
1 tsp vanilla extract

Icing
1½ cups confectioners' sugar
1 Tbs powedered egg whites
Sky Blue gel food coloring
Light Blue decorators' sugar
white nonpareil decorations

Procedure
Cookies:
whisk flour baking powder & salt in a small bowl.

Ingredients
1 1/2 cups puffed rice cereal
1 cup  milk powder
1 cup  icing sugar
1 cup desiccated coconut
1/3 cup chopped red glace cherries
1/3 cup  chopped green glace cherries
1/3 cup  sultanas
250g white vegetable shortening

Procedure
Line a shallow 28x18 cm tin with foil.
Combine the puffed rice, milk powder, sugar, coconut, glace cherries and sultanas in a large mixing bowl. Make a well in the centre.
Melt the shortening over low heat, cool slightly and add to the dry ingredients. Stir the mixture with a wooden spoon until all ingredients are moistened and well combined. 4.

Ingredients
2 bags Nestle' White Morsels
6 candy canes

Procedure
Melt White Morsels (like white chocolate chips) in the microwave. Meanwhile, put the candycanes in a ziploc bag and hammer them until crushed.

Mix the crushed candy canes into the melted morsels. Save a few larger pieces to sprinkle on later.

Line a cookie sheet with waxed paper. Spread the mixture onto the wax paper. Sprinkle the remaining candy cane pieces on top.

Put in the freezer to harden.

Break into pieces once hardened.

1 yellow or white cake mix
1 can cherry pie filling (or 2 cups homemade)
1 tub cool whip (or your own whipped cream)

Mix cake according to pkg. directions. Pour mix into 9 X 13 pan and spread evenly.

Drop the pie filling by spoons all over the top.Take a knife and gently swirl the pie filling into the cake (not mixing too much.) You want the swirled effect.

Bake according to cake mix directions. Insert knife to check if done completely.
Remove from oven and cool completely. Top with the Cool Whip and keep chilled.

For the holidays--- decorate the top with red and green maraschino cherries.

Ingredients
1 pkg. white cake
1 pkg. Jello*
1 pkg. coconut

Procedure
1 heaping tablespoon of Jello into a jar or container and shake. Set aside. Add rest of Jello to cake mix and then mix and bake according to the directions on the cake box. When done frost with white frosting and sprinkle with coconut.

*You can use different colored and flavored Jello for different seasons. Use orange for Halloween, red for Christmas, green for St. Patty's Day, red for Valentine's Day, etc.

from Mary Poppins 2

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Ingredients
Baking Spray
2¼ cups all purpose flour
1½ tsp ground cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp ground nutmeg
½ tsp allspice
½ tsp salt
¼ tsp ground cloves
½ cup unsalted butter softened
¾ cup packed light brown sugar
4 tsp grated peeled fresh ginger
1 tsp grated lemon zest
¾ cup mild molasses
2 large eggs
1 cup buttermilk
Garnish fresh raspberries (optional)

Frosting

Ingredients

1 pound powdered sugar
1 teaspoon vanilla
1 stick butter, softened
3 tsp cream (3 to 4)
1/8 teaspoon salt

Procedure
Mix all ingredients until smooth. Add cream if too stiff, add confectioner's sugar if too runny.

Use a decorator's tube to "draw" on the cookies.

Ingredients
2 1/2 cups sifted flour
4 tsp. baking powder
3/4 tsp. salt
3/4 cups chopped nuts
1 1/2 cups mixed candied fruit
1/2 cup raisins or dates
1/2 cup shortening
3/4 cups sugar
3 eggs
1/2 cup orange juice
1/2 cup mashed bananas

Procedure
Sift flour, baking powder and salt. Stir in nuts, fruit and raisins or dates.
Cream shortening, add sugar and eggs, beat until light and fluffy.Combine bananas and juice, add to creamed mixture. Add to flour mixture and stir well.

Ingredients
1 10oz pkg frozen chopped spinach, thawed and thoroughly drained
1 envelope vegetable soup mix
1 8oz can water chestnuts, chopped extra fine
2 cups mayonnaise
2 cups sour cream

Procedure
Mix above ingredients in a large bowl.
Carve out center of round sourdough French bread, leaving 1/2 inch thick edges.

Ingredients
½ cup Butter
2½ cups Graham Cracker Crumbs
1½ cups chopped Nuts
1½ cups flaked Coconut
1 pkg (10 oz) Nestle Toll House Holiday Shapes & Morsels
1 can (14 oz) Nestle Carnation Sweetened Condensed Milk

Procedure
Preheat oven to 350°

Melt butter in 13 x 9” baking pan in oven; remove from oven.

Sprinkle graham cracker crumbs over butter.

1 cup granulated sugar
1 cup brown sugar; packed
1/2 cup corn syrup
1/2 cup half-and-half
2 squares unsweetened chocolate (about 2 ounces)
2 tablespoons butter or margarine cut in pieces
1 teaspoon vanilla

Place sugars, corn syrup, half-and-half and chocolate in large heavy  saucepan and bring to boil, stirring to melt chocolate and dissolve  sugar.

Ingredients
1 gallon fresh apple cider
1 cup honey
½ cup orange juice
juice of ½ lemon
6 - 7 cinnamon sticks
1 T whole cloves
½ t allspice
1 apple
1 orange
1 cup dark rum, optional

Procedure
Add cider, honey, orange juice, lemon juice, cinnamon sticks, cloves and allspice to a 2 gallon pot.

Simmer on med-low heat for 1 hour. Slice apple and orange into about 6 slices each, leaving the core and peels and add to pot.