HOLIDAY EGGNOG PIE

My grandson loves eggnog.  He wants us to make this pie.  Thought you might be interested, too.  It is from TOH and Philadelphia Cream Cheese.

• 4 ounces PHILADELPHIA® Cream Cheese, softened
• 1 tablespoon butter, softened
• 1/2 cup confectioners' sugar
• 1/4 cup eggnog
• 2 tablespoons sour cream
• 1 teaspoon pumpkin pie spice
• 1-1/2 cups whipped topping
• 1 graham cracker crust (9 inches)
• 1/8 teaspoon ground nutmeg

1. In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg.
2. Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before slicing. 
3. Yield: 8 servings.

CREAM CHEESE SAUSAGE BALLS

I got this recipe from a friend who said it is a modified Pinterest recipe.  I am going to make these.  I think the addition of cream cheese sounds good.

CREAM CHEESE SAUSAGE BALLS

1 lb hot sausage, uncooked (or any sausage you prefer)
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

** NOTE - You can use Gluten Free Bisquick for those that are Celiac or eating Gluten Free! 

** Modified from Pinterest Recipe

MICROWAVE PEANUT BUTTER FUDGE

I got this recipe from a cousin.

1 lb box Confectioners sugar
2 T butter
1/3 C milk
1 C peanut butter

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8x8 pan. Let cool then cut and ENJOY! Everyone will LOVE this!!!!!!!

BUTTER BOILED CORN ON THE COB

Tis the season for fresh corn on the cob.  And the internet is buzzing with ways to prepare said corn.  This is one I saw this morning that I have never heard of.  It was posted by one of my friends who had gotten it elsewhere so I have no idea who to credit.  There were several comments to the post from people who had tried it.  Most were saying it was wonderful.  One lady from Iowa said she couldn't tell any difference. Several said it requires no butter when served.  Here it is if you want to try it.

Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!!

EASY HOMEMADE BISCUITS IN MINUTES

2 1/4 cups all-purpose soft-wheat flour
1 tbsp baking powder
1 tsp salt
2/3 cup milk
1/3 cup canola oil
wax paper

Preheat oven to 475 degrees.

Sift the flour, baking powder, and salt together into a bowl.  Stir in the milk and oil; using a fork, stir until the dough leaves the sides of the bowl and forms a bowl.

Turn dough out onto lightly floured wax paper and knead 8 to 10 times.  Roll or pat the dough into a 1/2-inch thickness and cut with a 2-inch biscuit cutter or glass.  Reroll scrapes until used up.  Place the biscuits about 3/4-inch apart on a lightly greased baking sheet.

Bake at 475 degrees for 10 to 12 minutes or until lightly browned.

MERRY CHRISTMAS

Samantha & Santa's Lip Smackers

20 large marshmallows
3 tbsp butter
1/2 cup semi-sweet chocolate chips
3 cups crispy rice cereal

Combine the marshmallows, butter, and chocolate chips in a microwav-proof mixing bowl.  Microwave on high for 1 minute.  Marshmallows will puff up.  Stir with a wooden spoon or silicone spatula.  Return to the microwave and microwave for another 30 seconds until marshmallows and chocolate chips are melted.

Remove mixture from the microwave and stir in the cereal, one cup at a time.
Grease a cookie sheet with butter.  Then butter your hands.  Shape mixture into whatever shapes you prefer and decorate if you desire.

To store, if you have any left, keep in an airtight container or bag in cellephane bags to give as gifts.

ICE CREAM SANTAS

All the ingredient quantities will depend on the number of people being served.  For each person being served you will need:
1 large scoop vanilla ice cream (or chocolate, depending on your Santa's skintone!)
sugar ice cream cone*
canned whipped cream
M&Ms
small heavy duty paper plate or a dessert plate

Note:  Children love making their own and the directions are very simple:

Place scoop of ice cream on plate. 
Place a cone upside down atop the ice cream to make Santa's hat.
Use the whipped cream to make Santa a beard and to trim the bottom of the cap as well as a blob on top.  Use the M&Ms to make Santa's eyes, nose, and mouth.

*The sugar cones with the chocolate coating inside add a bit of extra flavor and make the cone a little more sturdy.

CRANBERRY RELISH SALAD

Note:  This is a quick to make salad.  It does, however, need to refrigerate for several hours to firm up.  It is a great salad to make a day ahead, making it perfect for the holidays.

1 pkg (3 oz) cherry gelatin
1 pkg (3 oz) raspberry gelatin
1/4 cup sugar
1 1/2 cups boiling water
1 can (12 oz) lemon-lime soda
1 can (8 oz) crushed pineapple with juice
2 pkgs (10 oz each) frozen cranberry-orange sauce

In a large bowl, dissolve the gelatins and sugar in the boiling water.  Add the soda, pineapple with the juice and the cranberry-orange sauce (relish).  Pour into an 11 x 7 x 2-inch dish and refrigerate overnight or until firm. 

Yield: 12 servings.