Festive Cranberry Cheese Spread

16 oz whole berry cranberry sauce
4 oz diced green chiles
2 T sliced green onions
1 T lime juice
1/2 t garlic salt
1/2 t cayenne pepper
1/2 t chili powder
8 oz red fat cream cheese
crachers

In a medium bowl, combine cranberry sauce, chiles, green onion, lime juice, garlic, salt, cayenne pepper, and chili powder; mix until well-blended.

To serve, place cream cheese on serving dish. Spoon 1 c cranberry mixture over cheese. Serve with crackers. Cover & reserve remaining muixture.

Peanut Butter Fudge

My husband's Peanut Butter Fudge
3 c sugar
3/4 c unsalted butter
2/3 c evaporated milk
12 oz bag peanut butter morsels
7 oz jar marshmallow creme
1 t vanilla extract
1 c chopped walnuts or pecans optional

1. In a 2-qt saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constatnly; remove from heat.
2. Stir in morsels, creme, vanilla, then nuts.
3. Pour into a greased 13x9x2 pan.
4. Cool to room temperature before slicing.

My Aunt Ellen's Famous Eggnog

My Aunt Ellen's Famous Eggnog
8 eggs, separated
1/2 c sugar
1 c whiskey
1 pint heavy cream

1. Beat egg whites until stiff but not dry, set aside.
2. Beat egg yolks, add sugar, beating well and continue to beat while adding whiskey.
3. Whip the heavy cream. Fold in whipped cream and beaten egg whites.

Green Bean Casserole

Green Bean Casserole by Campbell's
1 can cream of mushroom soup
1/2 c milk
1 t soy sauce
dash ground black pepper
2 cans cooked green beans
1 1/3 c French's French Fried Onions

1. Mix soup, milk, soy, pepper, beans, and 2/3 c onions in 1 1/2 qt casserole.
2. Bake at 350 for 25 minutes or until hot.
3. Stir and sprinkle with remaining onions. Bake 5 minutes.

Candied Yams

Candied Yams about.com
1 can yams or 4 fresh
1/4 c butter
1/2 bag mini marshmallows
1/2 c O.J. or 1 orange sliced
1/4 c brown sugar

1. Drain yams and arrange in a baking dish. Pour orange juice over. Sprinkle liberally with brown sugar. Dot with butter. Sprinkle with marshmallows. Place orange slices on top.
2. Bake for 30 minutes at 350 or at any temperature (with another item) until marshmallows melt and the liquid is bubbly.

In my opinion: These were sweet and delicious! This recipe is a keeper.

Stuffing

My Mom's Stuffing
1 loaf bread, toasted and shredded (let the kids shred)
2 stalks celery, diced. I hate celery so I use a little bit.
1 onion, chopped
2 cans chicken broth
2 eggs
sage
poultry seasonings


1. Saute celery and onions in butter with sage until onions are caramelized. Turn off the burner.
2. Pour in broth and 2 eggs. Mix in bread. Add salt, pepper, and poultry seasonings.
3. Stuff the prepared bird. Put excess in dish and bake that at 325 for 45 minutes.

Apple Cranberry Pecan Stuffing

Last year I decided to try a new stuffing recipe. There wasn't anything wrong the old one, my mom had made it for years and years. I just thought this one looked delicious. And it was!

Apple Cranberry Pecan Stuffing by Kraft
1 1/2 c apple juice
2 T butter
1 small apple, chopped
1/2 c cranberries
1 6 oz pkg stuffing mix for chicken
1/4 c chopped toasted pecans

1. Bring juice and butter to a boil in a med. saucepan on high heat. Stir in apple, cranberries, and stuffing mix; cover.
2. Remove from heat. Let stand 5 minutes.
3. Stir in pecans.
Makes 8 1/2 c servings

Cranberry and Pecan Cheese Log

Cranberry and Pecan Cheese Log by Kraft
8 oz light cream cheese spread
1/4 c chopped dried cranberries
1 Tbsp. grated orange peel
1/2 c coarsely chopped toasted pecans
crackers

1. Mix cream cheese, cranberries and orange peel until well blended. Shape into 6" log.
2. Roll in pecans until evenly coated. Wrap in plastic wrap.
3. Chill at least 30 minutes before serving.

In my opinion: This was a fabulous cheese ball. I loved it and can't wait to have some more.