Holiday Sweets and Treats

Cheesecake

• Preheat the oven to 350 degrees.
• With a mixer, beat cream cheese until fluffy; gradually beat in condensed milk until smooth.
• Add egg and vanilla; mix well.
• Toss chips with flour, then stir into cheese mixture.
• Pour into pie crust.
• Bake for 35 minutes or until the center springs back when lightly touched.
• Let cool.

Chocolate Glaze

• Melt chocolate chips with whipping cream.
• Cook and stir until thickened and smooth.
• Immediately spread over the pie.
• Serve chilled, refrigerate leftovers.

• Place the butter and ice cream on your kitchen counter and let it sit for 30 minutes until softened.
• Unwrap the butter sticks and put them in a large mixing bowl. Pour the sugars on top, then cream together with a hand mixer until well blended. Add the cinnamon, nutmeg, salt, and ice cream. Mix well.
• Transfer to freezer-safe mason jars or ice cube trays* and freeze.

• Heat a large skillet over medium-high heat.
• Cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink.
• Drain and discard any excess grease.
• Grease a 9×13-inch baking dish.
• Spread the bread cubes into the prepared dish.
• Sprinkle the browned sausage and cheddar cheese overtop.
• Beat the eggs in a mixing bowl until smooth.
• Add the salt, mustard powder, and 2 cups of milk.
• Whisk until evenly blended.
• Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
• Preheat an oven to 300 degrees.
• Whisk together the cream of mushroom soup and 1/2 cup milk.
• Pour over the casserole.
• Bake in the preheated oven until firm and golden brown, about 50 minutes.

• Sprinkle chopped pecans evenly in bottom of well-greased bundt pan.
• Set aside.
• Combine sugar and cinnamon.
• Cut biscuits into quarters and roll each piece in sugar mixture.
• Layer in pan.
• Combine brown sugar and butter, pour over dough.
• Bake at 350 degrees for 30-40 minutes.
• Cool in pan for 10 minutes.
• Invert onto serving platter.

• Make the raspberry Jell-O.
• Chop all fruits.
• Combine all ingredients.
• Enjoy!

• Adjust rack to middle and heat oven to 325˚. Line 2 baking sheets with parchment. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes. Cool.
• Whisk together brown sugar, eggs, coffee powder, and vanilla together in large bowl. In another bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
• Whisk cooled chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Refrigerate for 10 minutes.
• Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons of dough at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Space evenly on prepared sheets.
• Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.

• Boil sliced potatoes and onion until you can insert a fork into the potato easily.
• Drain water and place sliced potatoes into a baking dish.
• In a large skillet, melt butter and add flour.
• Let cook for about 2 minutes, stirring so it won't burn.
• While stirring, add about a cup of water to the mixture to thin it out.
• Then add one can of milk and possibly some of the other can until the mixture is about the consistency of gravy.
• Add 3/4 of the package of cheese and stir until it's melted.
• Add salt and pepper to taste.
• Pour mixture over potatoes and sprinkle remaining cheese on top.
• Bake at 350 degrees until sauce is bubbly and top cheese is lightly brown.

Cake

• Preheat oven to 375 degrees.
• Bring 1/2 cup of peanut butter, water, 1 stick of margarine, and cooking oil to a boil, then set aside.
• Mix 1/2 cup of milk, 2 eggs, 1 teaspoon vanilla extract.
• Combine flour, sugar, and baking soda.
• Combine wet and dry ingredients together, mix well.
• Pour mixture into a lightly sprayed sheet pan approximately 12×17-inch.
• Bake at 375 degrees for 25 minutes.

Icing

• Bring 1 stick margarine, 1/2 cup peanut butter, and 1/2 cup of milk to a boil.
• Remove mixture from heat.
• Add 1 teaspoon of vanilla extract.
• Add confectioner's sugar.
• Beat until smooth and pour over hot cake.

• Combine all sauce ingredients in a pot.
• Simmer until cooked down and thick.
• Add sliced hot dogs to sauce and serve with Ritz crackers.