New Year’s Eve is the perfect time to indulge just once more in a really decadent dessert; you know, before you start your diet.  I like to pull out all the stops with this Pumpkin Pecan pie that has everything.  Don’t forget to top off your slice of pie with some whipped cream and pecans! 

3/4 C brown sugar, packed and divided
1/3 C pecan, chopped fine
2 T butter, melted
1 (9 in) unbaked pie shell
3 eggs
1 C canned pumpkin
1 t rum extract
3/4 t cinnamon
1/2 t salt
1/4 t ginger
1 1/2 C heavy whipping cream

Combine 1/4 C of the brown sugar with the pecans in a medium size mixing bowl.
Add the butter and mix until completely combined.
Press the mixture into the bottom of the unbaked pie crust.
Break the eggs into a large mixing bowl.
Stir in the pumpkin, extract, cinnamon, salt and ginger.
Add the remaining brown sugar and stir until completely combined and smooth.
Use a rubber spatula to fold in the whipping cream.
Pour the pumpkin mixture into the prepared pie crust.
Set the oven to 400 degrees and allow the oven to heat up.
When the oven is ready bake the pie for 10 minutes.
Reduce the heat and continue baking 40 minutes or until a knife inserted in the center of the pie comes out clean.
Cool the pie on a wire rack before cutting.
Garnish with extra pecans and whipped topping.

Serving Size:  8

This is a new twist on an old favorite.  Remember to refrigerate any leftovers, if you’re lucky enough to have any that is.

Our family likes to prepare a simple meal at home before the New Year Celebrations begin.  Normally, we make a little assortment of dishes, some fish, meat, salads, cheeses, and breads, but don’t include a big, main dish.  We serve a little buffet style set-up and just mingle and fill small plates.  It’s a nice break from the big sit-down meals we’ve been serving all Season. 

1 lg. head of cabbage, shredded
4 carrots, shredded
2 medium sweet red apples, chopped fine
1 C mayonnaise
1/4 C sugar
2 T white vinegar
1/2 t salt
1/4 t pepper

Place the cabbage in a large salad bowl.
Add the carrots and toss to combine.
Place the chopped apples in the bowl and toss again.
In a separate bowl, whisk together the mayonnaise, sugar and vinegar.
Sprinkle in the salt and pepper and whisk well to combine.
Pour the dressing into the cabbage mixture.
Toss with 2 forks to cover well.
Cover and refrigerate to chill through before serving.

Serving Size:  12

The apples add the sweetness along with color to this slaw.  Onions can also be chopped and added along with cashews to make this slaw even fancier.

Sweet potatoes never go out of style in my house.  We eat them any time of the year, but love this sweetened version over the Holidays.  This dish is just a little bit different from the sweet potato dishes we grew up with, so it was fun seeing the reaction from the family the first time we made them.  Enjoy!

6 sweet potatoes
1/2 C brown sugar, packed
1/3 C cashews, coarsely chopped
1/2 t salt
1/4 t ginger
1 (15 oz) can sliced peaches, drained well
3 T butter

Place the sweet potatoes into a Dutch oven pan.
Cover the potatoes with just enough water to top the potatoes.
Place the pan over high heat and bring to a brisk boil.
Reduce the heat to medium, cover the pan and allow the potatoes to cook 35 minutes or until fork tender.
Drain the potatoes and allow them to cool enough to handle.
Peel the potatoes and cut into large cubes.
Place the oven temperature on 350 degrees and allow to heat while finishing the potatoes.
Place half of the potatoes into a large ungreased baking dish.
In a small bowl combine the brown sugar and cashews.
Sprinkle in the salt and ginger and toss to combine well.
Layer half the peach slices over the potatoes in the pan.
Sprinkle half of the cashew mixture over the top.
Add the remaining potatoes, cover with the remaining peaches and sprinkle the remaining cashew mixture over the top.
Dot the butter over the very top.
Tightly cover the pan with aluminum foil and place in the oven.
Bake 30 minutes.
Uncover the pan and continue baking 10 minutes or until bubbly.

Serving Size:  10

The combination of peaches and cashews make these potatoes very tasty.  Use mandarin oranges and almonds or pineapple slices and pecans for a different taste. 

Our house is a bit busier than usual this time of year, and we like to be prepared for all occasions.  Having a good recipe on hand for Deviled Eggs really takes the heat off when family and friends drop in from now through the New Year.  This is one of those recipes that you can throw together pretty fast and everyone loves it.  

12 hard boiled eggs
1/2 C salad dressing
1 t parsley flakes
1/2 t dried chives
1/2 t dry mustard
1/2 t dill weed
1/4 t paprika
1/8 t pepper
1/4 t salt
1/8 t garlic powder
2 T milk

Split the eggs in half lengthwise.
Place the yolks in a bowl and lay the whites on a plate.
Mash the yolks with a potato masher or fork.
Fold in the salad dressing using a rubber spatula.
Sprinkle in the parsley, chives, mustard, dill weed, paprika, pepper, salt and garlic powder.
Carefully pour the milk into the yolk mixture.
Use a fork and stir the mixture together until all the ingredients are incorporated together.
Fill each egg white with the mixture.
Sprinkle the tops with fresh parsley and paprika before serving.

Serving Size:  24

To make hard boiled eggs easier to peel add a pinch of salt to the water when boiling the eggs.  Run under cold water and place the refrigerator for about 30 minutes.  When cracking the egg to peel crack the top and bottom of the egg and roll in your palms to loosen.

We always like to have a nice, light meal the day after Christmas. A souffle isn’t as much trouble as you might think, and it sits well on your tummy after a hectic couple of days.  This is also a nice meal for the ladies that like to shop the specials after Christmas.  For that occasion, you may want to add a nice glass of wine with this souffle and relax with your fellow-shoppers.

1 T olive oil
2 onions cut into wedges
1/2 t salt
1/4 t pepper
3 T butter, divided
1 garlic clove, minced
3 eggs
1 1/2 C milk
1/3 C flour
1 (4 oz) pkg. white cheddar cheese, shredded
1 T fresh sage, chopped

Place the olive oil into a large skillet over medium heat.
Allow the oil to become hot but not smoking.
Add the onion wedges and cook for 5 minutes.
Sprinkle the salt and pepper over the onions.
Add 2 T of butter to the skillet.
Stir in the garlic and continue cooking 8 minutes or until the onion are fork tender.
Remove the pan from the stove and set aside.
Use the remaining butter to grease 10 small (5 oz.) baking dishes.
Set the oven temperature to 400 degrees and allow the oven to heat while finishing the soufflés.
Place the eggs into a mixing bowl.
Whisk the milk in with the eggs.
Add the flour and whisk until smooth.
Add the cheese and sage stirring until all the ingredients are incorporate together.
Fill each baking dish with onions.
Spoon the cheese mixture over the onions in each dish.
Bake 22 minutes or until a golden brown and puffed.
Allow to stand 10 minutes before serving.

Serving Size:  10

Soufflés sound difficult to make but in reality they are very simple and takes very little time, and they are guaranteed to impress your guests.

It’s so nice to have a really pretty punch on the buffet when Christmas Day finally comes.  When our family starts arriving, the kids are getting restless to find out what’s under the tree, and everyone is talking at once, a little glass of sweet, bubbly, and tangy punch puts everyone in a peaceful, and warm mood. 

3 C warm water
2 C sugar
3 bananas, sliced
1 (46 oz) can unsweetened pineapple juice
1 1/2 C orange juice
1/4 C lemon juice
2 (2 liter) bottles ginger ale
Pour the warm water (110 degrees) into the blender.
Add the sugar and bananas and blend until smooth.
Pour into a  punch bowl or large serving bowl.
Carefully stir in the pineapple juice, orange juice and lemon juice until well combined.
Place in the freezer, stirring often, until slushy.
Remove, add the ginger ale and stir to combine.

Serving Size:  24

This makes a great punch for your Christmas day.  Adults as well as children will enjoy a cup while opening presents or after a great dinner.

Twas The Night Before Christmas, and all of Santa’s Helpers in my house are thirsty!  We need to get out the club soda and the Fizzies mix before they all give in to visions of Sugar Plums and go off to take their Long Winter’s Nap.

2 pints pomegranate juice
1 1/2 C sugar
12 fresh sage leaves, crushed
2 lemon peel strips
1 C lemon juice
1 (750 ml) bottle club soda, chilled

Place the juice into a large saucepan and place the pan over medium heat.
Stir in the sugar, sage and lemon peel.
Bring the mixture to a brisk boil.
Reduce the heat to low and simmer for 10 minutes.
Remove the pan from the stove and stir in the lemon juice.
Pour the mixture into a glass pitcher and chill 4 hours.
Before serving remove the lemon peel and strain out the sage.
Fill 6 oz. glasses with a little ice, half full of the juice mixture and top with the club soda and stir.

Serving Size:  12

These refreshing Fizzies can be made and kept in the refrigerator for up to 1 week before using.  Replace the club soda with a dry sparkling wine if you prefer for grown-up time. 

We only make these little treats over the Holidays.  That way they remain a special “Christmas Only” treat.  But, you may like them so much you’ll extend this treat year round! 

1 1/4 C butter, softened
2 1/4 C powdered sugar
1 t baking powder
1/2 t salt
1 tsp peppermint extract
1 t vanilla extract
1 egg
2 1/2 C flour
1/2 C round peppermint candies, finely crushed
48 red maraschino cherries with stems, drained well

Place the butter in a large mixing bowl and beat on medium speed with an electric mixer for 30 seconds.
Slowly beat in 1 1/2 C of the powdered sugar.
Continue beating while adding the baking powder and salt.
Pour in the peppermint extract and vanilla and beat just long enough to incorporate.
Add the egg and continue beating until well combined.
Add the flour slowly and beat until the mixture become to thick to use the mixer.
Continue adding the flour and mix with a wooden spoon until all the flour is mixed in well.
Fold in the crushed candy.
Set the oven temperature to 350 degrees and allow the oven to heat.
Pour the remaining powdered sugar into a shallow pan.
Roll the dough into 1 inch balls and roll the balls in the powered sugar.
Press the balls into the bottom and up the sides of a mini muffin tin cup.
Place a cherry, stem up, into each of the dough cups.
Bake 8 minutes or until brown.
Cool 5 minutes in the pan then remove and place on a wire rack to finish cooling.

Serving Size:  48

When storing the leftovers place them in a single layer in an airtight container.  These will stay fresh for 24 hours at room temperature and 3 days in the refrigerator.  To add a little color to your Cherry Glitz use both red and green maraschino cherries.

If you are planning to present something other than pumpkin pie for dessert this year over the Holidays, this pie is sure to impress your family and friends.  It’s not only absolutely beautiful, but it tastes like a dream come true!  The time it takes to prepare is well worth it when you see the stunned looks of rapture around the dinner table. 

2 (1 oz) squares unsweetened chocolate
2 T butter
1 C + 6 T sugar, divided
2/3 C evaporated milk
1 t + 1/2 t vanilla extract, divided
1 qt. peppermint ice cream, softened
1 (9 in) deep dish pie shell, baked
3 egg whites
1/4 t cream of tarter
1/2 t vanilla extract
3 T peppermint stick candy, crushed

Place a heavy saucepan over medium heat. 
Add the chocolate and butter to the saucepan and heat until both are completely melted and smooth, stirring occasionally. 
Add 1 C of sugar and the evaporated milk to the pan.
Continuing cooking, stirring constantly, for 8 minutes or until the sugar has completely dissolved.
Remove the pan from the stove and stir in 1 t of vanilla.
Allow the mixture to cool to room temperature.
Spread half of the ice cream into the baked pie shell.
Place the shell and ice cream into the freezer until the ice cream has become firm.
Remove and spread half of the chocolate mixture over the firm ice cream.
Return to the freezer until set.
Repeat the layers one more time.
After the second layer of chocolate mixture return to the freezer and leave at least 4 hours or overnight.
Place the egg whites, 6 T sugar and cream of tarter into a heavy saucepan and place the pan over low heat.
With an electric mixer on low speed beat the ingredients while cooking for 12 minutes or until the mixture reaches 160 degrees on a candy thermometer.
Remove from the heat and pour in the vanilla.
Beat with the mixer until soft peaks form. 
Fold the crushed candy into the meringue.
Spread the meringue over the top of the pie and return to the freezer until ready to serve.

Serving Size:  8

I can’t help playing around at Christmas time trying to design every cookie I make into a Christmas Cookie!  This Christmas Wreath cookie satisfies both the itch to create, and the yearning for chocolate.

3/4 C butter, room temperature
1/2 C + 2 T sugar, divided
1/2 C brown sugar, firmly packed
1/2 t baking soda
1 1/2 t cinnamon, divided
1/2 t ginger
1/8 t salt
1 egg
1 t vanilla
2 1/4 C flour
Red and green miniature semisweet chocolate pieces

Place the butter in a large mixing bowl.
Beat the butter with an electric mixer on low speed for 30 seconds. 
Pour in 1/2 C sugar, the brown sugar, baking soda, 1/2 t cinnamon, ginger and salt.
Beat with mixer on medium speed until well combined.
Add the egg and vanilla and continue to beat until completely incorporated into the mixture.
On low speed beat in the flour in it is completely moistened.
Divide the dough in half, cover and chill 1 hour or until the dough can be easily handled.
Place the oven temperature on 350 degrees and allow the oven to heat while finishing the cookies.
Combine the remaining sugar and cinnamon together in a small bowl.
Lightly flour a flat surface and roll out half of the dough with a lightly floured rolling pin to 1/4 in thickness.
Cut the cookies with a scalloped cookie cutter.
Cut a 1 in circle in the center of each cookie.
Place the cut cookie dough on an ungreased cookie sheet.
Sprinkle the cookie dough with the cinnamon sugar mixture.
Press the red and green candies into the cough.
Continue in the same manner with the second half of the dough.
Bake the cookies 10 minutes or until lightly born and firm.
Cool on the cookie sheet 2 minutes then move to a wire rack to complete cooling.

Serving Size:  36 cookies

These little treats make great munchies during your Christmas day.  Make a double batch to be sure to have enough to go around.