Honey Glazed Ham (EO)

Ingredients:

• 6 pound ham w/bone
• 1 cup honey
• 1/4 cup maple syrup
• 1/2 cup orange juice
• 2 drops Cinnamon essential oil
• 2 drops Clove essential oil
• 3 drops Wild Orange essential oil

Directions:

1. Combine honey, maple syrup, and orange juice into a double boiler. Stir until combined.
2. Add essential oils (Cinnamon, Clove and Wild Orange)
3. Line roasting pan with aluminum foil and place ham in center. Pour glaze over top.
4. Cook ham as directed on package. For the last hour of cooking, baste glaze on bottom or pan. Repeat until ham is cooked thoroughly.
5. For last 15 minutes of cooking, turn oven to broil. Baste ham last time and broil for 15 minutes until ham is a dark, golden brown color.
6. Take ham out of the oven and cover with aluminum foil for 15 minutes or until ready to serve.
7. Enjoy glaze from bottom of pan as a sauce!

Original Link

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/

Christmas Grinch Punch

Ingredients

1/3 cup sugar

6 tablespoons plus 1-1/2 teaspoons water

1/3 cup evaporated milk

1/2 teaspoon almond extract

12 drops neon green food coloring

1 bottle (2 liters) lemon-lime soda, chilled

2 pints vanilla ice cream

Instructions

In a large saucepan, combine sugar and water.

Cook and stir over medium heat until sugar is dissolved;

remove from the heat.

Stir in milk and extract.

Transfer to a bowl;

cool to room temperature.

Cover and refrigerate until chilled.

Just before serving, transfer milk mixture to a punch bowl.

Stir in the food coloring and soda.

Top with scoops of ice cream.

Yield: 4 quarts.

Notes

1 cup equals 142 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 46 mg sodium, 26 g carbohydrate, 0 fiber, 1 g protein

http://myhoneysplace.com/christmas-grinch-punch-recipe/

Apple Pie Recipe*

Ingredients:

Pastry for 2 crusts (Never Fail Two Flaky Pie Crust)

8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan, HoneyCrisp)

2 Tablespoons lemon juice

3/4 cup white sugar

1/4 cup brown sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

2 Tablespoons butter 

Directions:

1. In a large bowl, toss the pealed and sliced apples with lemon juice.

2. In a side bowel combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.

3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter. Apples should be overflowing as it will reduce in the oven.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand and put on egg wash (one egg yolk and 1Tablespoon milk).

5. Bake at 425 degrees F for 15 minutes.

6. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

7. Let the pie cool (an hour is usually good) so the juices thicken

  

Red Velvet Cheesecake

• Ingredients

  • 1 1/2 cups chocolate graham cracker crumbs
  • 1/4 cup butter, melted 
  • 1 tablespoon granulated sugar
  • 3 (8-ounce) packages cream cheese, softened 
  • 1 1/2 cups granulated sugar
  • 4 large eggs, lightly beaten 
  • 3 tablespoons unsweetened cocoa
  • 1 cup sour cream 
  • 1/2 cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 (1-ounce) bottles red food coloring
  • 1 (3-ounce) package cream cheese, softened 
  • 1/4 cup butter, softened 
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Garnish: fresh mint sprigs

  Preparation

  1. Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
  2. Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
  3. Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
  4. Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

  

  
  
  
  
  http://www.myrecipes.com/recipe/red-velvet-cheesecake-10000001023804/

Betty Crocker Chocolate Mint Brownies

Brownie Base
1 box Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box

Filling:
2 1/2 cups powdered sugar
3 tbs butter or margarine, softened
3 tbs whipping cream
2 oz cream cheese, softened
1/8 to 1/4 teaspoon mint extract
2 drops green food colour

Topping:
1/3 cup whipping cream
1 1/3 cups (8 oz) semisweet chocolate chips
1/3cup butter (do not use margarine)

1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours.

2 In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.

3 Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.

4 Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. Store covered in refrigerator.

http://www.bettycrocker.com/recipes/chocolate-mint-brownies/39ae52eb-e13f-407c-aeda-6e234de14751