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.

Crusty Homemade Bread

(Courtesy of Taste of Home)

Ingredients:
1 1/2 tsp. active dry yeast
1 3/4 c. water (70-75 degrees)
3 1/2 c. plus 1 Tbsp. all-purpose flour, divided
2 tsp. salt
1 Tbsp. cornmeal or additional flour

Directions:
In a small bowl, dissolve yeast in water.  In a large bowl, mix 3 1/2 c. flour and salt.  Using a rubber spatula, stir in yeast mixture to form a soft sticky dough.  Do not knead.  Cover with plastic wrap; let rise at room temperature 1 hour.

Punch down dough.  Turn onto a lightly floured surface; pat into a 9 inch square.  Fold square into thirds, forming a 9x3 rectangle.  Fold rectangle into thirds, forming a 3 inch square.  Turn dough over; place in a greased bowl.  Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.

Punch down dough and repeat folding process.  Return dough to bowl; refrigerate, covered, overnight.

Dust bottom of a disposable foil roasting pan with cornmeal.  Turn dough onto a floured surface.  Knead gently 6-8 times; shape into a 6 inch round loaf.  Place in prepared pan; dust top with remaining 1 Tbsp. flour.  Cover pan with plastic wrap; let rise at room temperature until dough expands to 7 1/2 inch loaf, about 1 1/4 hours.

Preheat oven to 500 degrees.  Using a sharp knife, make a slash (1/4 inch deep) across top of loaf.  Cover pan tightly with foil.  Bake on lowest oven rack for 25 minutes.

Reduce oven setting to 450 degrees.  Remove foil; bake bread 25-30 minutes longer or until deep golden brown.  Remove loaf to a wire rack to cool.

For cheddar cheese bread: prepare dough as directed.  After refrigerating dough overnight, knead in 4 oz. diced sharp cheddar cheese before shaping.

For garlic and oregano bread: prepare dough as directed.  After refrigerating dough overnight, microwave 1/2 c. peeled and quartered garlic cloves with 1/4 c. 2% milk on high for 45 seconds.  Drain garlic, discarding milk; knead garlic and 2 Tbsp. minced fresh oregano into dough before shaping.

Apple Caramel Cheesecake Bars

(Courtesy of Taste of Home)

Ingredients:
2 c. all-purpose flour
1/2 c. packed brown sugar
3/4 c. cold butter, cubed
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. plus 2 Tbsp. sugar, divided
1 tsp. vanilla extract
2 large eggs, lightly beaten
3 medium tart apples, peeled and finely chopped
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
STREUSEL:
3/4 c. all-purpose flour
3/4 c. packed brown sugar
1/2 c. quick-cooking oats
1/3 c. cold butter, cubed
1/3 c. hot caramel ice cream topping

Directions:
Preheat oven to 350 degrees.  In a small bowl, combine flour and brown sugar; cut in butter until crumbly.  Press into a well-greased 9x13 baking pan.  Bake 15-18 minutes or until lightly browned.

Meanwhile, in a large bowl, beat cream cheese, 1/2 c. sugar and vanilla until smooth.  Add eggs; beat on low speed just until combined.  Spread over crust.

In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer.  In another bowl, mix four, brown sugar and oats; cut in butter until crumbly.  Sprinkle over apple layer.

Bake 25-30 minutes or until filling is set.  Drizzle with caramel topping; cool in pan on a wire rack 1 hour.  Refrigerate at least 2 hours.  Cut into bars.

Charlson Cheese Dip

(Courtesy of realmomkitchen.com)

Ingredients:
1/2 c. light mayonnaise
1 pkg. (8 oz.) light cream cheese, softened
1 c. shredded sharp cheddar cheese
1/2 c. shredded Monterey jack cheese
2 green onions, finely chopped
Dash cayenne pepper
8 Ritz crackers, crushed
6 slices bacon, cooked and crumbled

Directions:
Preheat oven to 350 degrees.

In a medium bowl, combine the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper until well blended.  Transfer the mixture to a small baking dish and spread even in the dish.  A pie plate works perfectly.

Top mixture with cracker crumbs and bake for 15 minutes, or until heated through.

Remove the pan from the oven and top with the bacon.  Serve immediately with corn chips, bagel chips or crackers.

Leftover Thanksgiving Turkey Pizza

(Courtesy of bakedbyrachel.com)

Ingredients:
3/4 c. water
1 tsp. active dry yeast
1 tsp. honey
1 3/4 c. all-purpose flour
1 1/2 tsp. salt
2-3 tsp. olive oil
PIZZA:
2 c. mashed potatoes
1 c. stuffing
1 1/2 c. turkey, shredded
1 c. whole milk mozzarella, shredded
1 c. mild cheddar cheese, shredded
1/4 c. gravy, room temperature

Directions:
Heat water to 115 degrees.  Dissolve yeast and honey in warm water.  Let sit for 5-10 minutes to proof. 

In the bowl of a stand mixture, with dough hook attachment, add flour and salt.  Turn mixture on low, slowly add yeast mixture.  Increase mixer speed. Add olive oil when dough is just beginning to pull together.  Transfer to a large greased bowl.  Cover and let rise in a warm location until doubled in size, roughly 60-90 minutes. 

Preheat oven to 500 degrees.

Grease two 9 inch round cake pans or a large baking sheet.  Stretch and shape dough to the pan(s), rising just slightly up the edge of the pan.

Microwave mashed potatoes to soften.  Divide potatoes in half (if using 2 pans).  Add by spoonfuls to prepared dough.  Gently spread out into an even layer, being careful not to rip the dough.  Add stuffing crumbles and shredded turkey to the mashed potatoes.  Top off with mozzarella and cheddar cheese.  Sprinkle with ground black pepper, if desired.

Bake for 15-20 minutes or until desired crispness is reached and edges are golden.  Slice and serve warm with optional gravy drizzle.  Best reheated in the oven at 425 degrees for 6-8 minutes.

Apple Pie Sangria

(Courtesy of thecookierookie.com)

Ingredients:
2 bottles (standard size) white table wine, Riesling or Moscato (you can use a pinot grigio or sauvignon blanc if you want it less sweet- otherwise you can do one sweeter and one dry wine)
5 c. fresh apple cider
2 c. club soda
1 c. caramel vodka
4 honey crisp apples, chopped
3 pears, chopped
2 cinnamon stick

Directions:
Place the chopped fruit in the bottom of the pitcher or jug.

Combine all of the ingredients except the cinnamon sticks.  Stir.  Let sit overnight.

About 4 hours before serving, add the cinnamon sticks.  Stir.  Serve over ice.

Note~  You can add the club soda just before serving if you want the drink a bit crisper

Slow Cooker Glazed Ham

(Courtesy of lecremedelacrumb.com)

Ingredients:
1 fully cooked ham (any size will work as long as you have a slow cooker large enough for it)
1 1/4 c. brown sugar
1/4 c. honey
1/4 c. spicy brown mustard
3/4 c. Dr. Pepper (half of a can)
1/4 c. maple syrup

Directions:
Score ham by using a sharp knife to cut lines into ham in a criss cross pattern.  The lines only need to be about 1/8 inch deep.  Fill slow cooker with about 1 inch of water.  Place ham in slow cooker.  Cover and cook on low for 4-6 hours.

1 hour before serving, prepare sauce.  Whisk together the rest of the ingredients in a medium saucepan.  Bring to a boil, then reduce to a simmer and cook for 10 minutes.  Remove from heat all allow to thicken for 5-10 minutes.

Drain water and ham juices from slow cooker.  Pour sauce over ham inside the slow cooker, being sure to cover the whole ham.  Cover and cook another 30 minutes.  Place ham on serving dish.  Carve/slice ham and spoon the remaining sauce from the slow cooker over the ham.  Serve warm.  

Chewy M&M Cookie Bars

(Courtesy of chewoutloud.com)

Ingredients:
2 1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
12 Tbsp. salted butter, melted
1 c. light brown sugar, packed
1/2 c. granulated sugar
1 large egg, room temperature
1 Tbsp. pure vanilla extract
1 1/2 c. M&M's

Directions:
Preheat oven to 325 degrees with rack on lower middle position.  Line a 9x13 baking pan with foil, with enough overhang on either side to make a sling (for each of removal after baking).  Grease foil and set aside.

In a bowl, whisk together the flour, salt and baking soda.

In another bowl, stir together the melted butter and both sugars.  Stir in the egg and extra egg yolk.  Stir in vanilla extract.

Using a rubber spatula, fold together the dry mixture into the wet mixture, just until incorporated.  Do not overmix.  Fold in 1 c. of the M&Ms.  Reserve the rest for pressing on top.

Using slightly wet fingers, press dough into an even layer in the greased and foiled pan, making sure to get an even thickness throughout.  Press remaining M&Ms on top of the dough.

Bake 25-28 minutes or just until it is puffy and golden brown.  It may seem a bit underbaked, but go ahead and take it out.  It will set up nicely upon cooling.

Let cool completely at room temperature before removing with the foil sling.  Remove entire dessert with the foil sling and place on a cutting board.  Cut into squares.  Leftovers will keep for days at room temperature in an airtight container.

Italian Sausage Kale Stuffing

(Courtesy of Kraft)

Ingredients:
1 lb. sausage
4 c. chopped stemmed kale
2 pkgs. (6 oz. each) Stove Top stuffing mix (for turkey)
1/2 c. chopped walnuts, toasted

Directions:
Brown sausage in a large skillet sprayed with cooking spray, stirring occasionally; drain.  Return to skillet; add kale.  Cook and stir until kale softens, about 3 minutes.  Remove sausage mixture from skillet; set aside.

Use same skillet to prepare stuffing mixes as directed on package.  Stir in sausage mixture and nuts.

Perfect Turkey Gravy

(Courtesy of centercutcook.com)

Ingredients:
1/2 c. butter, cut into about 8 pieces
1 tsp. coarse black pepper
1/2 c. all-purpose flour
4 c. pan drippings or 4 c. chicken stock

Directions:
If using drippings from a chicken or turkey: pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify.  Use a spoon to remove the fat.  If you don't have enough drippings to equal 4 cups, add enough chicken or turkey stop until you have 4 cups of drippings.

If you are not using turkey or chicken drippings, use 4 cups of chicken or turkey stock.

In a large saucepan, melt 1/2 c. butter over medium-low heat.

Sprinkle in 1 tsp. coarse black pepper.  Slowly add in 1/2 c. all-purpose flour, constantly whisking to combine.  After a few minutes, the flour will be well incorporated into the butter.  Slowly begin to pour in drippings and/or chicken broth into pan, constantly whisking.

Allow the gravy to cook for several minutes, so that it can thicken up.  Serve immediately, or keep on a very low heat until you are ready to serve.

Pumpkin Eggnog Rolls

(Courtesy of Taste of Home)

Ingredients:
1/2 c. sugar
1 pkg. (1/4 oz.) active dry yeast
1/2 tsp. salt
4 1/2 c. all-purpose flour
3/4 c. eggnog
1/2 c. butter, cubed
1/4 c. canned pumpkin
2 large eggs
FILLING:
1/2 c. sugar
1 tsp. ground cardamom
1 tsp. ground allspice
1/4 c. butter, melted
FROSTING:
2 oz. cream cheese, softened
2 Tbsp. eggnog
1 Tbsp. canned pumpkin
1/4 tsp. ground cardamom
2 c. confectioners' sugar

Directions:
In a large bowl, mix sugar, yeast, salt and 2 c. flour.  In a small saucepan, heat eggnog, butter and pumpkin to 120-130 degrees.  Add to dry ingredients; beat on medium speed 2 minutes.  Add eggs; beat on high 2 minutes.  Stir in enough remaining flour to form a firm dough.

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

In a small bowl, mix sugar, cardamom and allspice.  Punch dough down.  Turn onto a lightly floured surface.  Roll into an 18x12 inch rectangle.  Brush with butter to within 1/2 inch of edges; sprinkle with sugar mixture.  Roll up jelly-roll style, starting with a long side; pinch seam to seal.  Cut into 12 slices.

Place into a greased 9x13 baking pan, cut side down.  Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.  Preheat oven to 350 degrees.  Bake rolls 20-25 minutes or until golden brown.

In a small bowl, beat cream cheese, eggnog, pumpkin and cardamom until blended.  Gradually beat in confectioners' sugar; beat until smooth.  Spread over warm rolls.

Classic Pumpkin Roll

(Courtesy of momlovesbaking.com)

Ingredients:
3-4 Tbsp. powdered sugar
3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs (at room temperature)
1 c. (granulated sugar)
2/3 c. canned pumpkin
FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 c. powdered sugar
6 Tbsp. butter, softened
1 tsp. vanilla extract
More powdered sugar for garnish, if desired

Directions:
For cake: preheat oven to 375 degrees.  Grease a 15x10 inch jelly roll pan; line with parchment paper.  Grease and flour paper.  Sprinkle a thin, cotton kitchen towel with the 3-4 Tbsp. powdered sugar.

Combine the flour, baking powder, baking soda, spices and salt in a small bowl.  Beat eggs and sugar in a large mixer bowl until thick and pale yellow in color.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan.

Bake 13-15 minutes or until top of cake springs back when touched.  Immediately loosen and turn cake onto prepared towel.  Carefully peel off paper.  Roll up cake and towel together, starting with narrow end.  Cool on wire rack.

For filling: beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth.  Carefully unroll cake; remove towel.  Spread cream cheese mixture over cake.  Reroll cake.  Wrap in plastic wrap and refrigerate at least 1 hour.  Sprinkle with powdered sugar before serving, if desired.

Perfect Pumpkin Pie

(Courtesy of Taste of Home)

Ingredients:
1 can (15 oz.) pumpkin (about 2 c.)
1 can (14 oz.) sweetened condensed milk
2 large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 (9 inch) unbaked pie crust

Directions:
Heat oven to 425 degrees.  Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in a medium bowl until smooth.  Pour into crust.

Bake 15 minutes.  Reduce oven temperature to 350 degrees; bake an additional 35-40 minutes or until a knife inserted 1 inch from crust comes out clean.  Cool.  Garnish as desired.

Optional toppings:

Sour cream topping: Combine 1 1/2 c. sour cream, 2 Tbsp. sugar and 1 tsp. vanilla extract in a medium bowl.  After pie has baked 30 minutes at 350 degrees, spread evenly over top.  Bake 10 minutes.

Streusel topping: Combine 1/2 c. packed brown sugar and 1/2 c. flour in medium bowl.  Cut in 1/4 c. cold butter until mixture resembled coarse crumbs.  Stir in 1/4 c. chopped nuts.  After pie has baked 30 minutes at 350 degrees, sprinkle evenly over top.  Bake an additional 10 minutes.

Chocolate glaze: Melt 1/2 c. semi-sweet chocolate chips and 1 tsp. shortening in small saucepan over low heat.  Drizzle or spread over top of baked pie.

Cheesy Sausage and Potato Hash

(Courtesy of scatteredthoughtsofacraftymom.com)

Ingredients:
1 lb. diced, cooked potatoes (or a bag of Simply potatoes)
1/2 c. diced green pepper
2 Tbsp. oil
1/2 lbs. smoked sausage, sliced
1/2 c. shredded cheese

Directions:
In a large skillet, over medium high heat, saute green peppers and potatoes until the potatoes are golden brown (about 10 minutes).

 Add sliced sausage and continue to cook until sausage is heated through.  Cook a bit longer if you wish your sausage to brown a bit.

Turn off heat, sprinkle hash with shredded cheese and cover for 2-3 minutes or until the cheese is melted.

Sausage and Gravy

(Courtesy of littleloveydoves.blogspot.com)

Ingredients:
1 lb. bulk sausage
1/3 c. flour
3 c. milk
Pepper to taste

Directions:
Crumble and cook sausage in a large skillet over medium-high heat until browned.  Stir in flour until dissolved and add milk.  Cook until it just starts to bubble.  Then reduce heat and let simmer, stirring occasionally until thickened, about 2 minutes.  Season to taste with pepper.

Serve over biscuits.

Marshmallow Pumpkin Pie

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (10 oz.) large marshmallows
1 c. canned pumpkin
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 c. whipped topping
1 graham cracker crust (9 inch)
Additional whipped topping, optional

Directions:
In a large saucepan, combine the first 6 ingredients; cook and stir over medium heat 8-10 minutes or until marshmallows are melted.  Remove from heat; cool to room temperature.

Fold in whipped topping.  Spoon into crust.  Refrigerate 3 hours or until set.  If desired, serve with additional whipped topping.

Pumpkin Cookies with Cream Cheese Frosting

(Courtesy of Taste of Home)

Ingredients:
1 c. butter, softened
2/3 c. packed brown sugar
1/3 c. sugar
1 large egg
1 tsp. vanilla extract
1 c. canned pumpkin
2 c. all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1 c. chopped walnuts
FROSTING:
1/4 c. butter, softened
4 oz. cream cheese, softened
2 c. confectioners' sugar
1 1/2 tsp. vanilla extract

Directions:
In a large bowl, cream butter and sugars until light and fluffy.  Beat in egg and vanilla.  Add pumpkin; mix well.  Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well.  Stir in walnuts.  

Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets.  Bake at 350 degrees for 8-10 minutes or until edges are lightly browned.  Remove to wire racks to cool completely.  

In a small bowl, beat the frosting ingredients until light and fluffy.  Frost cookies.  Store in an airtight container in the refrigerator.