Velveeta Fudge

(Courtesy of Kraft)

Ingredients:
3/4 lb. (12 oz.) Velveeta, cut into 1/2 inch cubes
1 c. butter or margarine
1 1/2 pkg. (4 oz.) Baker's unsweetened chocolate (6 oz.), broken into pieces
2 Tbsp. light corn syrup
2 pkg. (16 oz. each) powdered sugar (about 8 c.)
1 1/2 c. chopped pecans
1 tsp. vanilla

Directions:
Microwave Velveeta, butter, chocolate and corn syrup in a microwaveable bowl on high for 3 minutes or until blended, stirring after 2 minutes.

Add chocolate mixture, in batches, to sugar in large bowl, beating with mixer on medium speed until blended after each addition.  Stir in nuts and vanilla.

Pour into 9x13 pan sprayed with cooking spray.  Smooth top with spatula.  Refrigerate several hours or until firm before cutting into 1 inch squares.

Sausage Potato Casserole

(Courtesy of Kraft)

Ingredients:
1 c. Miracle Whip dressing
1 c. sour cream
1 onion, chopped
1 pkg. (30 oz.) shredded hash brown potatoes
1 pkg. (13 oz.) uncured smoked Italian-style sausage, cut into 1/4 inch thick slices

Directions:
Heat oven to 400 degrees.

Mix dressing, sour cream and onions in a large bowl until blended.  Add potatoes and sausage; mix lightly.

Spoon into a 9x13 baking dish sprayed with cooking spray; cover.

Bake 40-45 minutes or until heated through.

Party Shrimp

(Courtesy of Taste of Home)

Ingredients:
1 Tbsp. olive oil
1 1/2 tsp. brown sugar
1 1/2 tsp. lemon juice
1 garlic clove, thinly sliced
1/2 tsp. paprika
1/2 tsp. Italian seasoning
1/2 tsp. dried basil
1/4 tsp. pepper
1 lb. uncooked large shrimp, peeled and deveined

Directions:
In a large resealable plastic bag, combine the first 8 ingredients.  Add shrimp; seal bag and turn to coat.  Refrigerate 2 hours.

Drain shrimp, discarding marinade.  Place shrimp on an ungreased baking sheet.  Broil 4 inches from heat 3-4 minutes on each side or until shrimp turn pink.

Warm Bacon Cheese Spread

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 1/2 c. (12 oz.) sour cream
2 c. (8 oz.) shredded cheddar cheese
1 1/2 tsp. Worcestershire sauce
3/4 lb. sliced bacon, cooked and crumbled
1/2 c. chopped green onions
Assorted crackers

Directions:
Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1 inch shell.  Cut the removed bread and top of the loaf into cubes; set aside.

In a large bowl, beat cream cheese until fluffy.  Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions.

Spoon into bread shell.  Wrap in a piece of heavy-duty foil (about 24 x 17 inches).  Bake at 325 degrees for 1 hour or until heated through.  Serve with crackers and reserved bread cubes.

Tangy and Sweet Meatballs

(Courtesy of Taste of Home)

Ingredients:
3 eggs
1 medium onion, chopped
1 1/2 c. dry bread crumbs
1 tsp. salt
2 lbs. ground beef
2 Tbsp. canola oil
SAUCE:
3 1/2 c. tomato juice
1 c. packed brown sugar
10 gingersnaps, finely crushed
1/4 c. white vinegar
1 tsp. onion salt

Directions:
In a large bowl, combine the eggs, onion, bread crumbs and salt.  Crumble beef over mixture and mix well.  Shape into 1 1/2 inch balls. 

In a large skillet, brown meatballs in batches in oil.  Transfer to a greased 9x13 baking dish.

In a large saucepan, combine the sauce ingredients.  Bring to a boil over medium heat, stirring until cookie crumbs are dissolved.  Pour over meatballs.

Bake, uncovered, at 350 degrees for 40-45 minutes or until meat is no longer pink.

Bacon Appetizer Crescents

(Courtesy of Kraft)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
8 slices bacon, cooked and crumbled
1/3 c. grated Parmesan cheese
1/4 c. chopped onions
2 Tbsp. chopped fresh parsley
1 Tbsp. milk
2 cans (8 oz. each) refrigerated crescent dinner rolls

Directions:
Heat oven to 375 degrees.  Combine all ingredients except crescent dough.

Separate each can of dough into 8 triangles; cut each triangle lengthwise in half.

Spread cream cheese mixture onto dough triangles, adding about 1 tsp. to each.  Roll up, starting at short side of triangle.  Place, point sides down, on baking sheet.

Bake 12-15 minutes or until golden brown.  Serve warm.

Chicken Cordon Bleu Soup

(Courtesy of chef-in-training.com)

Ingredients:
1/4 c. butter
1/4 c. flour
2 1/2 c. half-and-half 
2 1/2 c. milk
1 Tbsp. chicken base or 2 chicken bouillon cubes, crushed
8 oz. cream cheese, softened
2 1/2 c. chopped rotisserie chicken (or cooked chicken breast)
1/2 c. cooked and chopped bacon
1 c. cubed ham
2 c. grated Swiss cheese

Directions:
In a large saucepan melt butter and then add the flour to make a roux.  Cook for about 1 minute.  Add the half-and-half, milk and the chicken base.  Heat for a few minutes and then add the cream cheese.  While continuously stirring, bring to a boil and add chicken, bacon and ham.  Take off heat and stir in Swiss cheese.  Bring back to the stove on low heat and stir until cheese is melted.

White Hot Chocolate

(Courtesy of Better Homes and Gardens)

Ingredients:
6 inches stick cinnamon
8 cardamom pods
1 vanilla bean, split or 2 tsp. vanilla
3 c. half-and-half or light cream
3 c. milk
1 1/2 c. white baking pieces
Grated dark chocolate and/or white chocolate (optional)

Directions:
Place the cinnamon, cardamom and vanilla bean, if using, on a square of 100% cotton cheesecloth.  Bring up the corners of cheesecloth and tie with 100% cotton string.

In a 3 1/2-4 quart slow cooker stir together the cream, milk and baking pieces.  Add the spice bag.  Cover and cook on low heat setting for 4-5 hours or on high-heat setting for 2-2 1/2 hours, stirring halfway through cooking time.  Remove spice bag and stir in the vanilla, if using.  If desired, top servings with grated chocolate.

Chipotle Chicken Meatball Heros

(Courtesy of Family Circle)

Ingredients:
1 lb. ground turkey
1/2 c. finely chopped onion
3 cloves garlic, chopped
1/2 c. unseasoned bread crumbs
1 egg, lightly beaten
1 chipotle pepper in adobo, seeded and chopped, plus 1 Tbsp. adobo
3/4 tsp. salt
1/2 tsp. dried oregano
1 can (14 1/2 oz.) diced tomatoes, fire-roasted or with chipotle
6 hero rolls (about 2 oz. each), split
3/4 c. shredded Monterey Jack cheese or sharp white cheddar

Directions:
Heat oven to 400 degrees.  Line a baking sheet with nonstick foil.

In a large bowl, combine chicken, onion, garlic, bread crumbs, egg, chipotle, adobo, salt and oregano.  Form into 18 meatballs and place on prepared pan.  Bake at 400 degrees for 15 minutes.  Turn and bake an additional 10 minutes.

In a large saucepan, combine diced tomatoes and 1 c. water; bring to a boil.  Add meatballs and simmer on medium heat, covered, for 10 minutes.

Spoon 3 meatballs and some sauce into each roll.  Sprinkle 2 Tbsp. cheese over each and broil 1 minutes, until lightly browned and cheese is melted.

Yogurt Cake

(Courtesy of Deb Stelmach)

Ingredients:
1 box white cake mix
3/4 c. water
3 egg whites
3 cartons (6 oz. each) yogurts (your choice of flavor)
TOPPING: 
8 oz. whipped topping, thawed
1 carton (6 oz.) yogurt (same flavor as above)
Fresh fruit, optional

Directions:
Mix together cake mix, water, egg whites and 3  cartons yogurt until well mixed.  Pour into a greased cake pan.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack.  Make sure it is completely cooled before frosting.

Mix together whipped topping and 1 container yogurt.  Frost the cake with the whipped topping mixture.  Add on the fresh fruit, if desired.  Store in the refrigerator.

Dad's Prime Rib

(Courtesy of Jim Greiber)

Ingredients:
1 rib roast
Seasoning salt
Garlic powder
Onion powder
Salt
Pepper

Directions:
Preheat oven to 500 degrees.  

Mix together seasoning salt, garlic powder, onion powder, salt and pepper (to taste of each) in a small mixing bowl.  Rub the seasonings all over the outside of the rib roast.

Place the rib roast in a roasting pan (with the wire rack- to keep it off of the bottom of the pan).  Add 1/4-1/2 inch water to the bottom of the pan.

Put the roast in the 500 degree oven for 30 minutes.  Turn the oven off after the 30 minutes but DO NOT OPEN THE DOOR TO CHECK ON IT.  Leave rest in the oven for 30 minutes.

Turn the oven on to 250 degrees.  Let cook for 30 minutes (so far it has totaled 90 minutes in the oven).  After the 90 minutes in the oven, open the oven and check on the roast with a meat thermometer.  Add more water to the pan if needed.  Cook until the internal temperature reaches 155 degrees.  Let rest 10 minutes before cutting

Chicken Tortilla Soup

(Courtesy of recipe-diaries.com)

Ingredients:
3 Tbsp. butter
1 tsp. garlic
1 medium onion, chopped
2 Tbsp. flour
3 (14 oz. each) cans low-sodium chicken broth
4 c. low-fat milk or half-and-half
1 c. salsa
4 chicken breasts, boneless, skinless, already cooked
1 can (15 oz.) kidney beans
1 can (15 oz.) black beans (salt-free)
1 can (15 oz.) corn (salt-free)
2 tsp. ground cumin
1 pkg. fajita seasoning 
1 can (15 oz.) cream of chicken soup
Tortilla chips
Shredded cheese
Sour cream

Directions:
Melt the butter in a large pot over medium heat.  Add the garlic and the onion.  Saute until softened, about 5 minutes.  Add the flour and stir well, cooking for 1 minute more.  Add the broth and the half and milk or half-and-half.  Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning.  Continue to simmer over low heat for 15 minutes.

Crumble the tortilla chips into individual bowls and top with a ladle of soup.  Sprinkle each with a serving of cheese and add a dollop of sour cream.

Golden Santa Bread

(Courtesy of Taste of Home)

Ingredients:
4-4 1/2 c. bread flour
1/2 c. sugar
2 pkgs. (1/4 oz. each) active dry yeast
1 1/2 tsp. salt
1/2 c. milk
1/4 c. water
1/4 c. butter, cubed
2 eggs
2 raisins
2 egg yolks
2-3 drops red food coloring

Directions:
In a large bowl, combine 2 c. flour, sugar, yeast and salt.  In a small saucepan, heat milk, water and butter to 120-130 degrees.  Add to dry ingredients; beat just until moistened.  Beat in eggs until smooth.  Stir in enough remaining flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 350 degrees.  Punch dough down.  Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other.

Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat.

Divide the smaller portion in half.  Shape and flatten one half into a beard.  Using scissors or a pizza cutter, cut into strips to within 1 inch of top.  Position on Santa's face; twist and curl strips if desired.

Use the remaining dough for the mustache, nose, hat pom-pom and brim.  Shape a portion of dough into a mustache; flatten and cut the ends into small strips with scissors.  Place above beard.  Place a small ball above mustache for nose.  Fold tip of hat over and add another ball for pom-pom.  Roll out a narrow piece of dough to create a hat brim; position under hat.

With a scissors, cut two slits for eyes; insert raisins into slits.  In separate small bowls, beat egg each yolk.  Add red food coloring to one yolk; carefully brush over hat, nose and cheeks.  Brush plain yolk over remaining dough.

Cover loosely with foil.  Bake 15 minutes.  Uncover; bake 10-12 minutes longer or until golden brown.  Cool on a wire rack.

Monkey Bread Biscuits

(Courtesy of Taste of Home)

Ingredients:
1 tube (16.3 oz.) large refrigerated flaky biscuits
3 Tbsp. butter, melted
1 garlic clove, minced
1/2 tsp. Italian seasoning
1/4 c. grated Parmesan cheese
Additional Italian seasoning

Directions:
Preheat oven to 425 degrees.  Separate biscuits; cut each into six pieces.  In a large bowl, combine butter, garlic and Italian seasoning; add biscuit pieces and toss to coat.

Place four pieces in each of twelve greased muffin cups.  Sprinkle with cheese and additional Italian seasoning.  Bake 8-10 minutes or until golden brown.  Serve warm.

Eggnog Truffles

(Courtesy of shugarysweets.com)

Ingredients:
2 c. sugar
3/4 c. eggnog
1/2 c. butter
1 tsp. rum flavoring
1 tsp. nutmeg
1 c. marshmallow cream
3 c. white chocolate morsels
2 (16 oz. each) vanilla candy coating
1 Tbsp. nutmeg, for garnish

Directions:
In a large pot, bring sugar, eggnog and butter to a boil.  Boil for 2 minutes (rolling boil).  Remove from heat and mix in rum flavoring and 1 tsp. nutmeg.

Pour mixture into mixing bowl (or use an immersion blender).  Add in marshmallow cream and white chocolate morsels.  Blend until completely melted and incorporated (about 1 1/2-2 minutes).  Pour into a baking sheet lined with parchment paper.  Refrigerate for 1-2 hours.

When set, remove by lifting parchment out of pan and lay on cutting board.  Cut into bite-size pieces.  Roll each piece into a ball and return to cookie sheet.  When all truffles have been rolled, put in the freezer for one hour.

Melt vanilla candy coating (according to package directions) and put in a deep glass bowl.  Using a toothpick, dip each truffle into melted chocolate, tapping the excess off.  Set onto parchment-lined cookie sheet.  Immediately sprinkle with a tiny pinch of nutmeg.  Repeat for the remaining truffles.  Allow to set about half an hour in the refrigerator.

Serve cold.

Chocolate Crinkle Cookies

(Courtesy of foodnetwork.com)

Ingredients:

1 c. all-purpose flour

1/3 c. unsweetened cocoa powder

2 tsp. instant espresso powder

1 tsp. baking powder

1/2 tsp. fine salt

1/4 tsp. baking soda

4 oz. bittersweet chocolate, chopped

1 stick (8 Tbsp.) unsalted butter, cut into pieces

1 c. packed light brown sugar

3 large eggs

1 c. confectioners' sugar

Directions:

Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.

Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1 minute increments, stirring in between, until smooth.  Let cool slightly.

Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes.  Scrape the chocolate mixture into the egg mixture and beat until incorporated.  Add the flour mixture and beat until just combined.  Refrigerate the dough until firm, at least 2 hours and up to overnight.

Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees.  Line 2 baking sheets with parchment paper.

Put the confectioners' sugar in a small bowl.  Scoop out tablespoonfuls of the dough and roll them into balls.  Refrigerate half the dough balls.  Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through).  Arrange the balls about 1 inch apart on the prepared baking sheets.

Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, about 12-14 minutes.  Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.  When the baking sheets are cool, repeat with the remaining dough balls.  The cookies can be stored in an airtight container at room temperature for up to 3 days.

Hot Cheesy Bacon Dip

(Courtesy of Kraft)

Ingredients:
3/4 c. shredded three cheese, divided
4 slices cooked bacon, crumbled, divided
2 green onions, finely chopped, divided
1 pkg, (8 oz.) cream cheese, softened
1/3 c. mayonnaise

Directions:
Heat oven to 350 degrees.

Reserve 2 Tbsp. of each shredded cheese, bacon and onion for garnish.

Mix remaining ingredients until blended; spread onto bottom of 9 inch pie plate sprayed with cooking spray.

Bake 15 minutes or until hot and bubbly around edge.

Garnish with reserved ingredients.

Stuffed Chicken Rolls

(Courtesy of Taste of Home)

Ingredients:
6 boneless skinless chicken breast halves (8 oz. each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 c. all-purpose flour
1/4 c. grated Parmesan cheese
1/2 tsp. rubbed sage
1/4 tsp. paprika
1/4 tsp. pepper
1/4 c. canola oil
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1/2 c. chicken broth
Chopped fresh parsley, optional

Directions:
Flatten chicken to 1/4 inch thickness; top with ham and cheese.  Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides.  In a large skillet, brown chicken in oil over medium-high heat. 

Transfer to a 5 quart slow cooker.  Combine soup and broth; pour over chicken.  Cover and cook on low for 4-5 hours or until chicken is tender.  Remove toothpicks.  Garnish with parsley if desired.

Freeze option: cool chicken mixture.  Freeze in freezer containers.  To use, partially thaw in refrigerator overnight.  Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165 degrees, stirring occasionally.

Banana Pudding Squares

(Courtesy of Kraft)

Ingredients:
35 reduced-fat vanilla wafers, finely crushed (about 1 1/4 c.)
1/4 c. margarine, melted
1 pkg. (8 oz.) Neufchatel cheese, softened
1/2 c. powdered sugar
1 tub (8 oz.) whipped topping, thawed, divided
3 bananas, sliced
2 pkgs. (1 oz. each) vanilla flavor sugar-free fat-free instant pudding
3 c. cold fat-free milk
1/2 oz. Baker's semi-sweet chocolate, grated

Directions:
Mix wafer crumbs and margarine; press onto bottom of 9x13 dish.  Refrigerate until ready to use.

Beat Neufchatel cheese and sugar in a medium bowl with whisk until blended.  Stir in 1 1/2 c. whipped topping; spread over crust.  Top with bananas.

Beat pudding mixes and milk with whisk 2 minutes; spread over bananas.  Top with remaining whipped topping and chocolate.  Refrigerate 3 hours.

Peanut Butter Fudge Bites

(Courtesy of Kraft)

Ingredients:
1 1/2 pkgs. (4 oz. each) Baker's white chocolate (6 oz. total)
1/2 c. creamy peanut butter
1/3 c. water
1 pkg. (3.4 oz.) butterscotch flavor instant pudding mix
3 c. powdered sugar
6 Tbsp. chopped dry roasted peanuts

Directions:
Line a 8 inch square baking pan with foil, with ends extending over sides.  Microwave first 3 ingredients in a large microwave-safe bowl on high for 2 minutes; stir until chocolate is completely melted and mixture is well blended.

Add dry pudding mix; stir with whisk 2 minutes.  Gradually stir in sugar; press onto bottom of prepared pan.  Top with nuts; press gently into fudge to secure.

Refrigerate 2 hours or until firm.  Use foil handles to lift fudge from pan before cutting into pieces.

Sausage Egg and Cheese Breakfast Roll Ups

(Courtesy of tablespoon.com)

Ingredients:
3 eggs
1 can (8 oz.) refrigerated crescent dinner rolls
8 fully cooked breakfast sausage links
4 slices (sandwich-size) cheddar cheese
Salt and pepper, to taste

Directions:
Heat oven to 350 degrees.  In small bowl, beat eggs.  Reserve 1 Tbsp beaten egg for brushing on tops of crescent rolls.  Scramble remaining eggs.  

Unroll dough onto work surface; separate into triangles.  Cut cheese slices in half; place 1 half on each triangle.  Top each with spoonful of scrambled eggs and 1 sausage link.  Loosely roll up triangles as directed on can; place on ungreased cookie sheet.  

Brush reserved beaten egg on top of each crescent.  Sprinkle salt and pepper over each.

Bake 15-18 minutes or until golden brown.

Peanut Butter Butterfinger Cheesecake

(Courtesy of sallysbakingaddiction.com)

Ingredients:
18 whole Oreos (regular or double stuf)
1/4 c. unsalted butter, melted
FILLING:
24 oz. full-fat cream cheese, softened to room temperature
1 c. granulated sugar
3/4 c. full-fat sour cream (or full-fat yogurt), at room temperature
1/2 c. creamy peanut butter
2 tsp. vanilla extract
3 large eggs, at room temperature
12 fun-size or 5 regular size Butterfinger candy bars, chopped
Optional: 1/4 c. melted peanut butter for drizzling

Directions:
 Adjust oven rack to lower third position and preheat oven to 350 degrees.  Spray a 9 inch springform pan with nonstick cooking spray.  Set aside.

In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb.  Stir the cookie crumbs and melted butter together in a medium sized bowl.  Press into the bottom of the prepared pan and only slightly up the sides.  The crust will be thick.  Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan.  Bake the crust for 7-8 minutes.  Allow to slightly cool as you prepare the filling.

Using a handheld or stand mixer with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl- about 3 full minutes until the mixture is smooth and creamy.  Add the sour cream, peanut butter and vanilla, beat until combined.  On low speed, add the eggs, one at a time, beating after each addition until just blended.  Do not overmix the filling after you have added the eggs.  Using a rubber spatula or a large wooden spoon, fold in 3/4 of your chopped Butterfingers.  The rest will be for decorating the top of the finished cheesecake.

Pour the filling into the cooled crust.  Place the springform pan into a large roasting pan and place into the oven.  Fill with about 1 inch of hot water.  The foil wrapped around the pan will prevent water from leaking inside.  

Bake for 50-60 minutes or until the center is almost set.  Turn the oven off and open the door slightly.  Let the cheesecake sit in the oven for 1 hour.  Remove from the oven and allow to cool completely at room temperature.  Refrigerate for at least 6 hours or overnight (preferred).

Loosen the cheesecake from the rim of the pan and remove the rim.  Top with additional chopped Butterfingers and drizzle with melted peanut butter, if desired.  Cut into slices and serve chilled.  Cover leftover cheesecake and store in the refrigerator for up to 4 days.

You can easily freeze this cheesecake for up to 2 months.  Cover tightly and freeze.  Thaw overnight in the refrigerator before serving.

Homemade Limoncello

(Courtesy of confessionsofafoodie.me)

Ingredients:
10 lemons, washed (suggested organic lemons)
750 ml. Everclear (151 proof), or substitute 100 proof vodka
4 c. water
3 c. sugar

Directions:

Using a vegetable peeler, carefully peel the yellow skin from the lemons. Instead of peeling them like potatoes, pushing the peeler away from you in an uncontrolled manner, gently pull the peeler toward you, rotating the lemon away from as you do so. This will help you control the peel, allowing for a longer, more paper thin peel, avoiding the white pith. If the peel has white pith on it, use a parring knife to gently scrape the white away. Drop peels into a one gallon container with a tight fitting lid. Repeat with remaining lemons.

Add the alcohol to the container with the lemon peels making sure to cover all the peels. Attach lid and store in a cool, dark cabinet to steep for a minimum of 2 weeks and up to 30 days.

At the end of the steeping period, place a colander or large sieve in an extra large bowl and pour the lemon steeped alcohol in to strain out the lemon peels. Use a wooden spoon to squeeze any alcohol from the peels; discard peels and set bowl aside.

Pour the water into a large saucepan, add the sugar and simmer on medium until sugar dissolves, stirring occasionally to keep from burning. Once the sugar is dissolved, remove from heat and allow to cool for 15 minutes.

Rinse out the container you used to steep the lemons. Place a coffee filter lined sieve over the container and working in batches, carefully pour in the strained alcohol. Replace coffee filter with a clean one and repeat process for the simple syrup, adding it to the alcohol.

Gently stir the limoncello with a wooden spoon, seal the lid and return to a dark cabinet to rest for at least 3 weeks and up to 40 days. 

Place a coffee filter lined bottling funnel into a clean bottle of your selected size for use or gift-giving. Slowly pour in the limoncello. Seal bottle and decorate with a tag instructing recipient to store the limoncello in the freezer and to serve in chilled shot glasses. Repeat until your limoncello is all bottled up and ready to give away. Store bottles in a cool, dark cabinet until it’s time to gift.

5 Minute Peanut Butter Pie

(Courtesy of howtonestforless.com)

Ingredients:
9 inch graham cracker crust
8 oz. cream cheese
3/4 c. powdered sugar
1/2 c. peanut butter
2 Tbsp. milk or milk substitute
8 oz. whipped topping
Reese's peanut butter chips (optional)

Directions:
In a large bowl beat cream cheese and powdered sugar until fluffy.  Add peanut butter and milk.  Beat until creamy.  Fold in whipped topping.  Pour into pie crust and serve immediately or chill overnight.   Garnish with Reese's peanut butter chips if you want.

Festive Holiday Cheesecake

(Courtesy of Taste of Home)

Ingredients:
1 1/2 c. graham cracker crumbs
1/2 c. pecans, toasted and finely chopped
2 Tbsp. light brown sugar
6 Tbsp. butter, melted
FILLING:
4 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
3 tsp. vanilla extract
4 eggs, lightly beaten
1 c. (6 oz.) miniature semisweet chocolate chips
TOPPING
2 c. (16 oz.) sour cream
1/4 c. sugar
Assorted candies

Directions:
Place in an ungreased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, pecans and brown sugar; stir in butter.  Press onto bottom and 1 1/2 inch up the sides of prepared pan.  Place on a baking sheet.  Bake at 350 degrees for 5 minutes.  Cool on a wire rack.

In a large bowl, beat the cream cheese, sugar and vanilla until smooth.  Add eggs; beat on low speed until just combined.  Fold in chocolate chips.  Pour into crust.  Place in a large baking pan; add 1 inch of hot water to larger pan.

Bake at 325 degrees for 1 1/2 hours or until center is just set and top appears dull.  In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover.  Bake for 5 minutes longer or until topping is just set.

Remove springform pan from water bath.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Remove sides of can.  Garnish with candies.

Twice Baked Potato Casserole

(Courtesy of Taste of Home)

Ingredients:
8 medium baking potatoes (about 8 oz. each)
1/2 c. butter, cubed
2/3 c. sour cream
2/3 c. 2% milk
1 tsp. salt
3/4 tsp. pepper
10 bacon strips, cooked and crumbed, divided
2 c. (8 oz.) shredded cheddar cheese, divided
4 green onions, chopped, divided

Directions:
Preheat oven to 425 degrees.  Scrub potatoes; pierce several times with a fork.  Bake 45-60 minutes or until tender.  Remove from oven; reduce oven setting to 350 degrees.

When potatoes are cool enough to handles, cut potato lengthwise in half.  Scoop out pulp and place in a large bowl; discard shells.  Mash pulp with butter; stir in sour cream, milk, salt and pepper.

Reserve 1/4 c. crumbled bacon for topping.  Gently fold remaining bacon, 1 c. cheese and half of the green onions into potato mixture (do not overmix).

Transfer to a greased 11x7 baking dish.  Top with the remaining cheese and green onions; sprinkle with reserved bacon.  Bake 15-20 minutes or until heated through and cheese is melted.

Dipped Gingersnaps

(Courtesy of Taste of Home)

Ingredients:
2 c. sugar
1 1/2 c. canola oil
2 large eggs
1/2 c. molasses
4 c. all-purpose flour
4 tsp. baking soda
3 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
Additional sugar
2 pkgs. (10-12 oz. each) white baking chips
1/4 c. shortening

Directions:
In a large bowl, combine sugar and oil.  Beat in eggs.  Stir in molasses.  Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.

Shape into 3/4 inch balls and roll in sugar.  Place 2 inches apart on an ungreased baking sheet.  Bake at 350 degrees for 10-12 minutes or until cookie springs back when touched lightly.  Remove to wire racks to cool.

In a microwave, melt chips and shortening; stir until smooth.  Dip cookies halfway into the melted chips; allow excess to drip off.  Place on waxed paper; let stand until set.