Eggnog

Alcoholic Eggnog Ingredients
6 eggs
2 extra egg yolks
4 cups whole milk
3/4 cup heavy cream
1/2 cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1 cup bourbon

Alcoholic Eggnog Directions
Start by whisking the eggs, egg yolks, sugar, and salt in a large pan until well-blended. Keep on whisking while you slowly pour in the milk until it is completely mixed-in. Next, set the pan on your stove's burner and turn it to the lowest possible setting. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon.

Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg. Now stir in the bourbon, vanilla, and nutmeg, and transfer your mixture to a covered dish. Refrigerate the mix for at least 4 hours before proceeding.

Finally, when you're ready to serve your eggnog with alcohol, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy!

Makes 14 servings.

New York Style Cheesecake

New York style cheesecake is always popular, made with cream cheese, sweetened condensed milk, and a strawberry whipped cream topping.
Ingredients:

5 tablespoons melted butter
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
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Filling:
4 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
4 eggs
1/3 cup all-purpose flour
1 tablespoon vanilla extract
Preparation:

Preheat oven to 325°.
Combine crust ingredients and press into bottom of a 9-inch springform pan.
In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk; beat until smooth. Add flour, eggs, and vanilla; beat until sell blended. Pour into prepared crust. Wrap the bottom of the springform pan in heavy duty foil; place the pan in a shallow baking pan, such as a jelly roll pan. Put the pans in the oven and add about 2 cups of hot water to the shallow baking pan, or to a depth of about 1/2-inch. Bake for 1 hour, or until lightly browned. The cheesecake will be just slightly jiggly in the center. Cool. Chill and garnish with dollops of whipped cream around edge and sliced fresh strawberries.

The Ultimate Cheesecake

The Ultimate Cheesecake
adapted from Tyler Florence

Crust:
3 cups finely ground graham crackers (about 40 squares)
2 tablespoons sugar
1/2 cup butter, melted

Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan (I use a 10-inch springform pan b/c it is all I have and it works great) with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

Cheesy Hashbrowns

16 oz. sour cream

2 lbs. frozen hasbrowns

1/2 cup melted butter

1 can cream of chicken soup

1/2 cup chopped onion (white)

2 cups grated cheddar cheese

1 tsp salt

1/2 tsp pepper

Thaw hashbrowns. Combine remaining ingredients and mix with hashbrowns.

Cover and bake at 350 degrees for 50 minutes.

Caramel-Almond Popcorn

INGREDIENTS

Makes about 18 cups.

1 cup (2 sticks) unsalted butter
3/4 cup corn kernels
2 tablespoons plus 1 1/2 teaspoons canola oil
2 cups raw almonds
2 cups packed light-brown sugar
1/2 cup light corn syrup
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
3/4 teaspoon salt
1/2 teaspoon baking soda

1. Preheat oven to 250 degrees. Butter 2 rimmed baking sheets; set aside. Place corn kernels and oil in a large pot over medium-high heat; cover. Once kernels begin to pop, shake pot frequently; when popping slows to about 3 seconds between pops, remove from heat; uncover. Transfer to a large bowl. Add almonds; toss.

2. Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.
Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture; toss to coat.

3. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks. Popcorn can be stored in airtight containers up to 1 week.

Cream Cheese Sugar Cookies

I had to add this to my recipe box. These sound yummy.

here

Bakers Icing

2 egg whites beaten stiff

1/4 tsp. salt

1/2 cup shortening

3 1/2 cups powdered sugar 

1 tsp. vanilla

Beat egg whites until stiff. Combine remainder ingredients.

Peanut Butter Cup Surprise Cookies

Yield: 24 cookies

Ingredients:
2 cups creamy peanut butter
2 cups sugar
2 eggs
24 mini Reeses peanut butter cups, unwrapped
mini marshmallows
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tbsp. sugar
2 tbsp. water
mini M&Ms

Directions:
Preheat the oven to 350 degrees F. Combine peanut butter, sugar and eggs in the bowl of a stand mixer. Beat until well combined. Divide the dough evenly between 24 wells of a mini-muffin pan (I usually have a bit left over, but do so to leave room for the candy). Make an indentation in the center of each dough ball. Bake for 13-15 minutes, until almost done. Remove from the oven and press a peanut butter cup into the center of each cookie until it is flush with the top of the dough. Top each cookie with 3-4 mini marshmallows. Return the pan to the oven and bake 2-3 minutes more, until the marshmallows have puffed up. Transfer the pans to a wire cooling rack and allow the cookies to cool completely in the pan before removing them. (This is important! I tried removing them while still slightly warm – not a good idea.)

Once the cookies are completely cooled, transfer them to a wire rack over a sheet of wax paper or aluminum foil. Place the chopped chocolate in a small bowl. Bring the cream, sugar and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds. Gently whisk the mixture together until smooth. Leave the glaze to sit until it thickens a bit to your desired consistency, then drizzle over the tops of the cookies. Sprinkle with mini M&Ms before the glaze hardens.

from http://annies-eats.com

Hello Dolly Bars

Hello Dolly Bars or seven layer bars or magic bars
Adapted from Homesick Texan

1/2 cup (1 stick) salted butter, cut into large pieces
1 1/2 cups graham crackers crumbs (about 8 graham crackers, pulsed in a food processor)
1 1/2 cups chocolate chips
1 cup butterscotch chips
1 cup shredded coconut
1 cup pecans, coarsely chopped
1/3 cup sweetened condensed milk (just under half a small can)

Preheat oven to 350 degrees.

Melt butter in microwave in heatproof bowl until just melted when stirred. Add graham cracker crumbs. Mix and then press evenly into the bottom of 8×8 baking pan.

Layer coconut, pecans, butterscotch and chocolate chips on top of graham cracker base. Pour sweetened condensed milk over whole mixture.

Bake in oven for 25 to 30 minutes, or until the top is light brown.

Let cool in pan.  Variations: Some recipes use butterscotch and chocolate chips. Likewise, you can use walnuts or any other nut. Also, you can use cinnamon graham crackers.

Mom's Peanut Blossum Cookies

1 bag (8 oz) Hershey's Kisses Chocolates

1/2 cup shortening

3/4 cup Reese's Creamy or Crunchy Peanut Butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Granulated sugar

1. Heat oven to 375 degrees. Remove wrappers from Kisses.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a Kiss into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Spritz Blossoms

ingredients

• 1-1/2  cups  butter, softened
• 1  cup  packed brown sugar
• 1  teaspoon  baking powder
• 1    egg
• 1  teaspoon  vanilla
• 1/2  teaspoon  almond extract
• 3-1/2  cups  all-purpose flour
• 1  recipe  Powdered Sugar Icing
•     Coarse sugar; silver dragees (optional)

directions

1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Force unchilled dough through a cookie press fitted with a star or flower disk onto an ungreased cookie sheet. Bake in the preheated oven for 7 to 9 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.

3. Brush tops of cookies with Powdered Sugar Icing and, while still wet, sprinkle with coarse sugar. Place a silver dragee* in center, if desired. Arrange on waxed paper and allow to stand until icing is dry. Makes 80 cookies.

Powdered Sugar Icing: In a medium bowl stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and enough milk (2 to 3 tablespoons) to make a thin icing. Makes about 2/3 cup.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room te

Rolo Pretzel Turtles

Rolo chocolate candies
Mini pretzels
Nuts - toasted pecans/almonds/hazelnuts/walnuts

Directions

Preheat your oven to 350

Upwrap your Rolos. Place pretzels on baking sheet. Top with a Rolo.

Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.

Remove from oven, place on cooling rack and immediately squish the chocolate with a nut. Watch the caramel oooze out. YUM!

here

Chocolate-Peanut Butter Dream Bars

Servings Per Recipe 25 squares
Calories 302

Ingredients

* 3/4 cup graham cracker crumbs
* 2 tablespoons granulated sugar
* 3 tablespoons unsalted butter, melted
* 1 box (18.2 ounces) brownie mix
* 1/2 cup chopped dry-roasted peanuts
* 4 ounces cream cheese, softened
* 1/2 cup creamy peanut butter
* 1/2 cup confectioner's sugar
* 3 tablespoons milk
* 1-1/2 cups heavy cream
* 1 tablespoons light corn syrup
* 3/4 cup semisweet chocolate chips
* Whipped cream, chopped peanuts, chocolate-peanut butter candies and caramel sauce, to garnish

Directions

1. Heat oven to 350°F. Spray a 9-inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhang; spray foil.
In small bowl, combine graham cracker crumbs and granulated sugar. Mix in melted butter. Press crumb mixture into prepared pan. Bake until golden, about 5 to 7 minutes. Cool on wire rack.

2. Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs). Fold in chopped nuts. Pour batter into crust-lined pan. Return to 350°F oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes. Cool completely in pan on a wire rack.

3. With electric mixer in medium bowl, beat cream cheese until smooth. Add peanut butter and confectioners' sugar; beat until just blended (it will look lumpy). Add milk; beat lightly to loosen mixture. In separate bowl, whip 1 cup of the cream and gently fold into peanut butter mixture. Spread mousse evenly over cooled brownie. Refrigerate 1 hour.

4. Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling. Remove from heat; add corn syrup and chocolate chips. Cover and let stand 5 minutes. Stir until smooth. Pour glaze over chilled mousse and spread to cover completely. Return to refrigerator for at least 1 hour.

5. Run a small knife around inside of pan and lift out brownie. Heat knife under hot running water and trim edges. Slice brownie, rinsing knife after each cut, into 5 strips about 1-1/2 inches wide. Cut each strip into 5 pieces about 1-1/2 inches square. Transfer to a serving plate and garnish with whipped cream, nuts, candy and caramel sauce.

recipe found here

Cracker Barrel Copycat Chicken Casserole

This delicious Cracker Barrel copycat chicken casserole is so good you'll swear it's the real thing.

Ingredients

* --Cornbread:
* 1 cup yellow cornmeal
* 1/3 cup all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 2 tablespoons vegetable oil
* 3/4 cup buttermilk
* 1 egg
* 1/2 cup melted butter

* --Chicken Filling:
* 2 tablespoons butter
* 1/4 cup chopped yellow onion
* 1/2 cup celery, sliced thin
* 1 3/4 cups chicken broth
* 1 can cream of chicken soup
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 1/2 cups cooked chicken breasts, cut into bite-size pieces

Instructions

Cornbread:

1. Mix all except melted butter together in mixing bowl until smooth.

2. Pour into greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.

3. When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl.

4. Add 1/2 cup melted butter to crumbs and mix well, set aside



Chicken Filling:

1. In saucepan on medium low heat, place butter and saute onion and celery until transparent, stirring occasionally.

2. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely.

3. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat.

4. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ).

5. Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling.

6. Place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.

7. A side order of country green beans or salad makes for a hearty meal.

Boston Market Sweet Potato Casserole

This sweet, gooey sweet potato casserole is topped with a crunchy topping. Make this copycat recipe at home as a side dish and you'll feel just like you're eating the Boston Market original.

Cooking Time: 45 min
Ingredients

* 3 large sweet potatoes
* 1 cup granulated sugar
* 2 eggs
* 1/2 cup (1 stick) butter, softened
* 1 teaspoon vanilla extract
* 1/3 cup melted butter
* 1/3 cup flour
* 1 cup brown sugar
* 1 cup pecans, chopped
* 1 tablespoon cinnamon

Instructions

1. Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients (up to and including vanilla).

2. Pour into a greased casserole and top with the Crunch Topping (mix remaining butter through cinnamon). Bake at 350 degrees F for 45 minutes.

Red Lobster Cheddar Bay Biscuits

There isn't a soul on the planet who's tried the Red Lobster Cheddar Bay Biscuits and not fallen in love with them. They are amazingly good, and you can replicate them at home using this great copycat recipe.

Cooking Time: 10 min

Ingredients

* 2 cups Bisquick
* 2/3 cup milk
* 1/2 cup shredded Cheddar cheese
* 1/2 cup butter or margarine, melted
* 1/4 teaspoon garlic powder

Instructions

1. Preheat oven to 450 degrees F.

2. Mix Bisquick, milk and cheese until a soft dough forms.

3. Drop by spoonsful onto an ungreased cooking sheet.

4. Bake for 8 to 10 minutes until golden brown.

5. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.