Roasted Garlic Mashed Potatoes

Ingredients:

• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 4 tablespoons butter, softened
• salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
3. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
4. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

http://allrecipes.com/Recipe/Roasted-Garlic-Mashed-Potatoes-2/?prop24=hn_slide2_Roasted-Garlic-Mashed-Potatoes&evt19=1

GREEN BEAN CASSEROLE

Ingredients:

• 1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
• 3/4 cup milk
• 1/8 tsp. black pepper
• 4 cups cut green beans (use 2 14-1/2 oz. cans OR 2 9 oz. pkgs. thawed frozen OR 1 1/4 lbs. fresh green beans)
• 1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

Directions:

1. MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
2. BAKE at 350°F for 30 minutes or until hot.
3. STIR. Top with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden.

http://www.frenchs.com/recipe/frenchs-green-bean-casserole-RE1511

Eggnog Cheesecake*

Ingredients:

• 16 oz regular (or nondairy cream cheese), softened
• 1/2 cup sugar
• 2 Tbsp flour
• 1/4 tsp salt
• 1/2 tsp nutmeg
• 2 Tbsp dark rum or 2 tsp vanilla extract
• 3/4 cup Eggnog (can use Dairy-free silk nog, Vanilla soymilk or almondmilk!)
• 2 eggs
• 1 9-inch deep-dish graham cracker crust
• 16 graham cracker squares, crushed
• 1/4 cup butter, melted

Directions:

Crust

1. Preheat oven to 350 degrees F
2. In a medium bowl, mix together graham cracker crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
3. Bake in preheated oven for 8 minutes.

Filling

1. Preheat oven to 325°F.
2. Using an electric mixer beat cream cheese, sugar, flour, salt and nutmeg until light and fluffy, scraping sides of bowl.
3. Beat in rum or vanilla and Eggnog.
4. Beat in eggs, one at a time.
5. Pour into prepared crust and bake for 25-30 minutes until set.
6. Chill.

http://silk.com/recipes/eggnog-cheesecake

Eggnog Cookies

Ingredients:

• 1 cup margarine
• 1 cup white sugar
• 1 egg
• 1 cup eggnog
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups confectioners' sugar
• 3 tablespoons eggnog

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the margarine and white sugar until smooth. Stir in the egg and 1 cup eggnog. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture so it is well blended. Drop by rounded spoonfuls onto the prepared cookie sheet. 
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. To prepare the icing, put the confectioners' sugar into a small bowl. Stir in the remaining eggnog one tablespoon at a time until the desired consistency is reached. Spread onto cooled cookies and let dry before serving.

http://allrecipes.com/Recipe/Eggnog-Cookies-II-2/Detail.aspx?evt19=1

Candy Cane Cookies

Ingredients:

• 1 cup butter
• 1 cup sifted confectioners' sugar
• 1 egg
• 1 1/2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup crushed peppermint hard candies
• 1/2 cup white sugar

Directions:

Preheat oven to 375 degrees F

In a large bowl, combine butter, confectioners' sugar, egg, almond extract and vanilla extract. beat until smooth. Mix in flour and salt.

Roll into 4 inch strips, place on baking sheet. (Dough may be divided in half and colored with 1/2 teaspoon red food coloring, if desired. Roll each color into strips, place side by side, press together lightly and twist like a rope.) Curve top down to form handle of cane.

Bake in preheated oven for 9 to 10 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.

http://allrecipes.com/Recipe/Candy-Cane-Cookies-II/Detail.aspx?evt19=1

Chocolate Crinkles

Ingredients:

• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Directions:

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

http://allrecipes.com/Recipe/Chocolate-Crinkles-II/Detail.aspx?evt19=1

Holiday Brunch Casserole

Ingredients:

1. 4 cups frozen shredded hash brown potatoes
2. 1 pound bulk pork sausage, cooked and drained
3. 1/2 pound bacon strips, cooked and crumbled
4. 1 medium green pepper, chopped
5. 2 cups (8 ounces) shredded cheddar cheese, divided
6. 1 green onion, chopped
7. 1 cup Reduced Fat Bisquick® mix
8. 1/2 teaspoon salt
9. 4 eggs
10. 3 cups 2% milk

Directions:

1. In a large bowl, combine the hash browns, sausage, bacon, green pepper, 1 cup cheese and onion. Transfer to a greased 13-in. x 9-in. baking dish.
2. In another bowl, whisk the biscuit mix, salt, eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

http://www.holidayspage.net/holiday-brunch-casserole/

Oreo Snowballs

Ingredients:

1. 1 18-oz. pkg.chocolate sandwich cookies with white filling, finely crushed
2. 1 8-oz. pkg.cream cheese, softened
3. 1 lb.white baking chocolate, melted

Directions:

In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles.

http://www.holidayspage.net/oreo-snowballs-2/

Brown Sugar Meatloaf

Ingredients:

1. 1/2 cup brown sugar, packed
2. 1/2 cup ketchup
3. 1 1/2 lbs lean ground beef
4. 3/4 cup milk
5. 2 eggs
6. 1 1/2 teaspoons salt
7. 1/4 teaspoon ground black pepper
8. 1 small onion, chopped
9. 1/4 teaspoon ground ginger
10. 3/4 cup saltine cracker crumbs, finely crushed or use bread crumbs finely processed.

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 5 x 9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
2. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

http://www.holidayspage.net/brown-sugar-meatloaf/

Witches' Brew

Ingredients:

• 1 quart lime sherbet, slightly softened
• 1 container (12 oz) frozen limeade, thawed
• 1 bottle (1 liter) ginger ale
• Gummy worm candies, if desired
• Lime slices, if desired

Directions:

1. In punch bowl, mix sherbet, limeade and ginger ale.
2. Pour into glasses. Garnish each glass with candy and lime slices. Serve immediately.

*Swap the lime sherbet and frozen limeade with orange sherbet and frozen orange juice concentrate for a different flavor.

*The sherbet will float to the top, so stir the punch before pouring each serving.

*Can serve in Cauldron

http://www.pillsbury.com/recipes/witches-brew/b1d7e750-1260-4f37-9aaa-a10ceb94d4ec

Lemony White Chocolate Cheesecake

Ingredients:

•  1-1/4 cups all-purpose flour
•  2 tablespoons confectioners' sugar
•  1 teaspoon grated lemon peel
•  1/2 cup cold butter, cubed

FILLING

•  4 packages (8 ounces each) Philadelphia® Cream Cheese, softened
•  1-1/4 cups sugar
•  10 ounces white baking chocolate, melted and cooled
•  2 tablespoons all-purpose flour
•  2 tablespoons heavy whipping cream
•  2 tablespoons lemon juice
•  2 teaspoons grated lemon peel
•  2 teaspoons vanilla extract
•  4 eggs, lightly beaten
•  White baking chocolate curls and lemon peel strips, optional

Instructions:

1. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
2. In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 25-30 minutes or until golden brown. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
4. Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.
5. Remove 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 pan. Garnish with white chocolate and lemon peel if desired. Yield: 12 servings.

http://www.holidayspage.net/lemony-white-chocolate-cheesecake/

Vegan Pumpkin Pie

Pie crust:

Ingredients:

• 2 cups flour
• 1 1/2 tbsp sugar
• 1/2 tsp salt
• 1/2 cup & 2 tbsp vegan margarine
• 2 tbsp vegetable oil
• 3 tbsp cold water

Directions:

1) Combine the flour, sugar and salt in a large bowl. Cut in the vegan margarine, mixing until crumbly.

2)In a separate bowl, whisk together the oil and water, then add to the flour mixture, mixing just until a dough forms.

3)Cover the dough with plastic wrap, then chill for 30 minutes.

4)Roll out onto a lightly floured surface to about 1/4 inch thickness and gently press into a pie tin.

Filling:

Yield: 1 9" pie

Ingredients:

• 1 cup dairy-free sour cream, such as Tofutti
• 1 15-ounce can canned pumpkin
• 3/4 cup white granulated sugar
• 1/4 cup all-purpose flour
• 2 T. arrowroot powder
• 2 T. canola oil
• 2 T. maple syrup
• 2 t. pumpkin pie spice
• 1/4 t. salt

Directions:

1. In a large mixing bowl, use an electric hand mixer to combine the dairy-free sour cream, pumpkin, sugar, flour, arrowroot powder, canola oil, maple syrup, pumpkin pie spice and salt until combined. Pour into the prepared pie crust and bake at 425 F for 15 minutes, then reduce the oven temperature to 350 F and bake for 45-55 minutes or until set. Allow pie to cool completely on a wire cooling rack, then transfer to the refrigerator to chill for 1-2 hours before serving.

Caramel Apples

Ingredients:

• 6 wooden sticks
• 6 small-medium sweet apples, such as Braeburn, Golden Delicious or Gala
• ¼ cups plain unsweetened soy half-and-half creamer
• ½ cup plain unsweetened soy yogurt, divided
• 1 cup organic granulated sugar
• ¼ cup organic dark corn syrup
• 1 T. dairy-free soy margarine 

Directions:

1. Fill a shallow basin or dish with ice water and set aside. Line a baking sheet with parchment and set aside. Remove the stems of the apples, and insert the sticks into the tops of the apples. (Alternatively, you can choose to leave the stems on, tie string to the stems, and lower them into caramel.)

2. In a small saucepan over medium-high heat, combine the dairy-free half-and-half, the soy yogurt, sugar and corn syrup, stirring well to dissolve the sugar. Using a candy thermometer, cook the mixture for about 10 minutes without stirring, or until the caramel reaches 245 F. Stir in the soy margarine, mixing until completely melted and incorporated.

3. Remove the pan from the heat and place directly in the ice water. Working quickly, dip each of the apples into the caramel, using a spoon or knife to help coat all of the sides. Transfer the apples to the prepared baking sheet and place in the refrigerator for 20-30 minutes or until set.

http://dairyfreecooking.about.com/od/confectionscandies/r/caramelapple.htm

Easter Bark

Ingredients:

• Vanilla Almond Bark
• Colored Candy Melts (I used yellow & rose Wilton Candy Melts)
• Easter M&M’s
• Easter Sprinkles
• Cookie Sheet
• Wax Paper
• Butter Knife

Directions:

1. Lay a piece of wax paper on your cookie sheet.
2. Microwave vanilla almond bark first per the directions.
3. Pour melted vanilla bark into cookie sheet. Spread evenly, then set aside.
4. In two bowls separate the two different colored candy melts. I put 20-30 melts per bowl. Microwave according to the directions. *Bowls will be hot.
5. Once melted take both bowls out. With a spoon dollop pink and yellow candy melts into the vanilla bark.
6. With a butter knife swirl the colored candy melts into the almond bark to get a marbling effect. Don’t swirl too much or you’ll end up with orange colored bark.
7. Sprinkle M&M’s, and various Easter Sprinkles.
8. Set your almond bark aside to cool. Want it to cool faster? Pop your cookie sheet into the freezer or refrigerator.
9. Break into pieces and serve.

http://themiraclemomma.com/easy-easter-bark-recipe/

Dirt Cake

Ingredients:

• 1.5 package of Oreo Cookies
• 1 (8 oz.) package of Cream Cheese
• 1/2 C. Butter, softened
• 1 C. Powdered Sugar
• 3 C. Milk
• 1 (12 oz.) tub of Whip Cream
• 2 (3 ½ oz.) packages of Instant Pudding, chocolate or vanilla
• 1/2 t. Vanilla

Directions:

1. Crush all the Oreo Cookies and set aside.
2. Mix together the butter, cream cheese, sugar, and vanilla. Set aside
3. Mix together the pudding and the milk. Then fold together the cream cheese mixture and the pudding. Add the whip cream to the mixture.
4. Layer the crushed cookies, and the pudding mixture starting with the cookies. 3 layers of cookies and 2 layers of the pudding mixture.

http://thegalwaygirl.com/recipes/dirt-cake/

Pumpkin-Seed Candy

Ingredients:

• 1 cup hulled pepitas or pumpkin seeds
• 1/4 cup sugar
• 2/3 cup good quality honey
• 3 tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing

Directions:

1. Heat a large skillet over medium-high heat. Add pumpkin seeds; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
2. Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pumpkin seeds, and continue cooking until temperature registers 285 degrees.on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.
3. Let the mixture cool to 240 degrees. about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
4. When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.

http://www.marthastewart.com/317123/pumpkin-seed-candy?czone=holiday/halloween-center/halloween-center-desserts&backto=true&backtourl=/photogallery/halloween-treat-recipes#slide_7