Spiced Cider 1 teaspoon whole cloves 1/2 teaspoon allspice rind of one orange, cut into strips 2 quarts apple cider 3 cups pineapple juice 3/4 cup orange juice 2 Tablespoons lemon juice Place first three ingredients in tied cheescloth bag. Combine spice bag and the juices in a dutch oven. Cook, uncovered over medium heat until thoroughly heated. Add a cinnamon stick or peppermint sticks to individual cups. Enjoy! You guys are awesome! I am soooo making that casserole on Christmas morning. (cute pic too!)

Elegant Tennessee Black Walnut Cake Recipe By : Jo Anne Merrill Serving Size : 1 Preparation Time :0:55 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 7 large eggs 1/4 tablespoon cream of tartar 1/2 cup light corn syrup 1/2 cup light molasses 1 teaspoon vanilla extract black walnuts -- halved --- Cream frosting: --- 1 egg white 1 cup heavy cream 3/4 cup powdered sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup black walnuts -- chopped Separate eggs and save one egg white for the frosting. CAKE: 1. Sift flour with salt, baking powder, cinnamon, nutmeg, and allspice (substitute mace for allspice if preferred). 2. Beat 6 egg whites with cream of tartar at high speed until light and fluffy. Gradually add corn syrup; continue beating until stiff peaks form. DO NOT underbeat. 3. Beat 7 egg yolks with molasses and vanilla at high speed until thick. Blend in dry ingredients. Fold this mixture into egg whites, using a rubber spatula to fold in gently but completely. 4. Pour into ungreased 10-inch tube pan. 5. Bake in preheated 350-degree oven for 40-50 minutes or until cake springs back when lightly touched. Invert pan immediately and cool completely before removing from the pan. Frost with cream frosting and decorate with walnut halves. CREAM FROSTING: Beat 1 egg white until stiff. Beat 1 cup heavy cream until thick. Add 3/4 cup sifted powdered sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt to the cream. Fold gently into the egg white along with 3/4 cup coarsely chopped walnuts. Frost cake as is or cut into 3 layers (using string or dental floss) if preferred and frost each layer as you stack.

CHRISTMAS BREAKFAST CASSEROLE 12 slices white bread 2-3 tbsp. butter, softened 1/2 c. butter 1/2 lb. fresh mushrooms, sliced 2 c. yellow onions, thinly sliced Salt & pepper to taste 1 1/2 lb. wild sausage 1 lb. cheddar cheese, grated 5 eggs 2 1/2 c. milk 3 tsp. Dijon mustard 1 tsp. dry mustard 1 tsp. nutmeg 2 tbsp. chopped fresh parsley Remove bread crusts and butter bread with soft butter. Melt 1/2 cup butter in a 10-12 inch skillet and brown onions and mushrooms over medium heat until tender (about 5 minutes). Season with salt and pepper. Cook sausage and cut in bite- size pieces. Grease an 11 x 7 inch casserole. Layer 1/2 of bread, mushroom mixture, sausage and cheese. Repeat layers with cheese on top. Mix eggs, milk, mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper in a medium mixing bowl. Pour over casserole. Cover and refrigerate overnight. Before baking, sprinkle with fresh parsley. Bake uncovered at 350 degrees for 1 hour, or until bubbly. A good make ahead breakfast that cooks while the presents are being opened Christmas morning.

peppermint hot chocolate best ever 2 cups warmed milk 1 serving cocoa mix 1 tablespoon crushed peppermint stick 2 ounces peppermint schnapps, optional 1 peppermint stick Combine milk, cocoa mix, crushed peppermint stick and schnapps, if desired, in a large mug and stir well. Garnish with a peppermint stick.

HOLIDAY RASPBERRY TRUFFLE FUDGE PREP TIME 10 Min COOK TIME 10 Min READY IN 1 Hr 20 Min SERVINGS & SCALING INGREDIENTS 3 cups semi-sweet chocolate chips 1 (14 ounce) can sweetened condensed milk 1 1/2 teaspoons vanilla extract salt to taste 1/4 cup heavy cream 1/4 cup raspberry flavored liqueur 2 cups semi-sweet chocolate chips DIRECTIONS Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper. In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature. In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.

Bon Bon Cookies 1/2 c. soft butter 3/4 c. sifted confectioners sugar 1 Tbsp. vanilla food coloring if desired 1 1/2 cups all purpose flour 1/8 tsp. salt Heat oven to 350. Mix butter, sugar, vanilla and food coloring (if using), thoroughly. Measure flour by dip-level-pour method or by sifting. Blend in flour and salt. If dough is dry, add 1 to 2 Tbsp. cream. Wrap a level Tablespoon of dough around filling (candied or well drained maraschino cherry, pitted date, nuts or chocolate pieces). Place 1" apart on un-greased cookie sheet. Bake 12 to 15 min. Cool. Dip tops of cookies in frosting. Makes 20-25 cookies.

Here's my favorite cookie recipe: Chocolate Ribbon Cookies One 6oz. pkg. Semi-sweet chocolate morsels 2 1/2 cups all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1 cup unsalted butter, softened 1 1/2 cup sugar 1 egg 1 tsp. vanilla extract Melt over hot water the morsels; remove from heat adn set aside. In bowl, combine flour, baking powder and salt, set aside. In bowl, combine butter and sugar; beat until creamy. Add egg and vanilla extract; mix well. Gradually blend in flour mixture. Place one third of dough in bowl. combine melted morsels with remaining 2/3 of dough; mix well. Press half chocolate dough into bottom of waxed paper-lined 9"x5"x3" loaf pan. Press plain dough over chocolate layer and press remaining chocolate dough. Cover; seal top of dough with waxed paper. Chill in refrigerator until very firm. Remove cookie dough from pan and cut in half lengthwise. Slice each half into 1/4" slices and place on ungreased cookie sheets. Bake at 375 for 7 -8 minutes.