Andes Mint Cheesecake

CRUST

1 1/2 c. crushed Oreos (about 22)
2 T sugar
1/4 c. butter, melted

Mix and press into the bottom and up the sides of a greased 9" spring-form pan. Bake at 350 degrees for 10 minutes. Remove from the oven and set aside to cool.

Reduce oven temperature to 325 degrees.

FILLING

1/4 c. semi-sweet chocolate chips
1/2 a package of Andes mints
1/4 c. whipping cream
4 8oz. packages cream cheese, softened
1 c. sugar
1/3 c. baking cocoa
4 eggs
1 tsp. vanilla

In a small bowl or double boiler melt chocolate chips and mints.  Add 1/4 c. whipping cream and stir until well blended. Set aside.

Beat cream cheese and sugar on medium speed until there are no lumps. Add the baking cocoa and beat on low until blended. Add eggs and stir until blended. Add the reserved chocolate mixture and 1 tsp. of vanilla and stir until blended. Pour into crust.

Bake 45-50 minutes or until the center is almost set; small cracks begin to appear around the edges of the cheesecake.

TOPPING

1 1/2 c. semisweet chocolate chips
1/4 c. whipping cream
1 tsp. vanilla extract
1/2 package Andes mints

Melt chocolate chips and Andes mints as before. Stir in cream and vanilla, mix well. Spread over filling. Cool before covering in any way. Refrigerate overnight.

Before removing from the pan run a knife around the edge to loosen. Just before serving garnish with whipped cream and/or additional Andes mints.

Chocolate Chip Salted Caramel Cookie Bars (two peas & their pod blog)

ingredients:

2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Sea salt, for sprinkling over caramel and bars

directions:

1. Preheat oven to 325 degrees F. Spray a 2-quart baking pan (which is an 11 X 7 pan-I used a glass Pyrex dish) with nonstick cooking spray and set aside.

2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

4. In a large microwave safe bowl, combine the caramels and heavy cream. Microwave caramels on High until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.

5. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

6.Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

YIELD:  24 bars; 1 = 7 PP

Mama's Basic Shortbread Dough (linked from Facebook)

Ingredients

4 cups flour
1 tsp baking soda
1 tsp salt
1 lb butter (4 sticks)
1 1/2 cups sugar
1 tsp vanilla

Directions
Preheat oven to 325F.
Whisk flour, baking soda, and salt together in a large bowl.
Using a mixer, cream butter, sugar, and vanilla to a smooth consistency.
Add flour mixture 1/2 cup at a time to butter mixture - use a low setting on your mixture - until all flour is mixed.
Drop by the spoon/scoopful onto a cookie sheet or baking stone.
Bake for 20 minutes at 325F.

To change things up, stir in any kind of chip, nut, or sprinkle you'd like to use. I mixed in one bag of mini chocolate chips for the batch in the picture. (YUM!) My mama likes to make them with pecans mixed in or with a Hersheys' Kiss pressed into the center. At Christmas time, the kiddos and I make some with colored jimmies mixed in and others we'll roll in sprinkles or jimmies and then bake. Use your imagination!

Mom's Pimento Dip

4 oz. pimentos, chopped
8 oz. cream cheese
1 small onion, chopped
18-20 green olives, chopped
3 egg yolks
3 T sugar
3 T milk
1 T vinegar
1 T mayonnaise

In a small pot combine egg yolks, sugar and milk.  Cook over medium heat until thick.  Stir in 1 T vinegar.

Combine egg yolk mixture with remaining ingredients; mix well with a mixer.  Chill at least 1 hour.

Great with veggies or crackers.

Coconut Chocolate Chip Cookies ~ Taste of Home

1/2 c. butter, softened
3/4 c. sugar
1 egg
1/2 tsp. coconut extract
1 c. plus 2 T flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. (6 oz.) semisweet chocolate chips
1/2 c. flaked coconut

In a mixing bowl, cream butter and sugar.  Beat in egg and coconut extract; mix well.

Combine the flour, baking soda and salt; add to the creamed mixture.  Stir in chocolate chips and coconut.

Drop by rounded tablespoonfuls 2" apart onto ungreased baking sheets.

Bake at 375F for 11-13 minutes or until golden brown.  Remove to wire racks to cool.

YIELD:  1 1/4 dozen cookies

Dark and Creamy Fudge ~ Weight Watchers

10 oz. bittersweet or semisweet chocolate, chopped (I used semisweet)
14 oz. can fat free sweetened condensed milk
1/2 tsp. vanilla extract
Pinch salt

Line 8" square baking pan with plastic wrap, leaving 2" overhang.  Smooth out wrinkles.

Combine all ingredients in a large saucepan.  Cook, stirring occasionally, over medium-low heat until chocolate melts and mixture is smooth, about 5 minutes.  Transfer fudge to prepared pan; spread evenly with rubber spatula.  Let cool.  Cover with plastic wrap and refrigerate until firm, at least 2 hours.

Uncover fudge, remove from pan by lifting edges of plastic wrap.  Invert fudge onto cutting board; discard plastic wrap.  Cut fudge into 8 strips, then cut each strip crosswise into 8 pieces.

YIELD:  64 pieces; 2 piece = 2 WW point; 2 WW P+

Sour Cream Sugar Cookie Cut Outs

1/2 c. Crisco
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1/2 c. sour cream

Cream together the above ingredients.

2 2/3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg

Add to creamed mixture.  Chill.  Roll dough 1/4" thick (I use 1/4 of it at a time and leave the rest in the refrigerator) using plenty of flour.  Bake at 350F for 8-10 minutes.

Glaze

5 T butter melted
3 c. powdered sugar
3 T milk
2 tsp. vanilla

Mix together.  Decorate cookies while icing is wet.  You can divide and color icing.  I put a damp cloth on top of the bowl while decorating so the glaze doesn't dry out.

Ultimate Chocolate Chip Cookies ~ Crisco

3/4 c. Butter flavored Crisco
1 1/4 c. Firmly packed light brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 c. flour
1 tsp. salt
3/4 tsp. baking soda
1 c. chocolate chips
1 c. coarsely chopped pecans (or 1/2 c. more chips if you rather not have nuts)

Heat oven to 375F.  Combine Crisco, brown sugar, milk and vanilla in large bowl.  Beat at medium speed until well blended.  Beat eggs into creamed mixture.

Combine flour, salt and baking soda.  Mix into creamed mixture just until blended.  Stir in chips and nuts.

Drop by rounded tablespoons full 3" apart on ungreased baking sheet.  Bake at 375F for 8-10 minutes for chewy cookies or 11-13 min. for crispy cookies.  Cool 2 minutes on baking sheet; remove to wire rack to cool.

YIELD:  5.5 dozen

I use this same recipe for butterscotch chip or m&ms.

Lemon Snap Cookies ~ Weight Watchers

11/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/4 c. butter, softened
1 c. sugar
2 egg yolks
1 T lemon juice
1 T lemon zest
1/4 c. reduced-fat sour cream
cooking spray

Combine flour, salt and baking powder.  Set aside.

In a medium bowl, cream butter and sugar until fluffy.  Add egg yolks and mix well.  Add juice and zest; mix well.  Stir in sour cream and a small amount of flour; mix well.  Add rest of the flour mixture.

Wrap in plastic wrap. Chill 2-24 hours.  (You could leave this in a covered bowl)

Preheat oven to 375F.  Spray cookie sheets with cooking spray. Tear off dough and roll into 30 balls (I used the Pampered Chef small scoop and got 33 balls).  Place balls on prepared cookie sheet and flatten slightly.

Bake 9-12 minutes.

YIELD:  15 servings (2 cookies per serving); 3 WW points for 2 cookies; 4 WW P+

Candied Sweet Potatoes ~ Weight Watchers

2 lb. sweet potatoes, peeled and cubed
1/4 c. orange juice
2 T. brown sugar
2 T maple syrup
1 T butter, melted
1/2 tsp. salt

Preheat oven to 375F.

Boil potatoes until tender.  Drain well.  Arrange in a baking dish.  Whisk together the rest of the ingredients and pour over the potatoes.

Bake 30 min., stir and bake 15 min. more.

SERVES:  6; 3 points per serving; 5 WW P+

Pumpkin Pie Squares

15 oz. pumpkin puree
1 egg
2 egg whites
1 1/2 c. fat free milk
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. pumpkin pie spice

Mix all ingredients well.  Pour into a sprayed 9" baking dish.  Bake at 400F for 15 minutes.  Turn oven down to 375F and bake 45 additional minutes.

YIELD:  6 squares; 2 WW points per square; 3 WW P+

Gingerbread ~ Janinca

Janinca from SL shared a delicious gingerbread recipe last year.  I adapted it to make it more WW Point friendly(adaptations in parenthesis).  Here it is, just in time for the holidays this year. It is SO yummy!

2 cups flour (white whole wheat)
1/2 c. white sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp. ginger
1 tsp cinnamon
1/2 cup butter (unsweetened applesauce)
2 eggs
3/4 c. fancy molasses
1/2 c. milk (fat free)

Preheat oven to 350 degrees. Measure all 11 ingredients into mixing bowl. Beat slowly to combine together. Beat at medium high speed for 2 minutes until smooth. Spread into greased 9x13 inch pan. Bake in oven for about 30 minutes until an inserted wooden pick comes out clean.

YIELD:  9 servings
1 serving = 4 WW points; 6 WW P+

Mom's Sweet Potato Bake ~ Taste of Home

3 c. cold mashed sweet potatoes (without milk or butter)
1 c. brown sugar
1/2 c. skim milk
1/4 c. butter, softened
3 eggs
1 tsp. salt
1 tsp. vanilla
TOPPING:
1/3 c. packed brown sugar
1/2 c. chopped pecans
1/4 c. flour
2 T cold butter

In a mixing bowl beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth. Transfer to a greased 2 quart baking dish.

In a small bowl, combine sugar, pecans and flour. Cut in butter until crumbly. Sprinkle over potatoes.

Bake, uncovered, at 325F for 45-50 min., until golden brown.

YIELD: 8-10

Cheese Danish ~ Madame Blueberry from SL

Cream Cheese Braids
1 (8 oz) container of sour cream
1/2 cup of sugar
1/2 cup of butter, cut into pieces
1 teaspoon salt
2 (1/4 ounce) envelopes active dry yeast
1/2 cup warm water (105 - 115 degrees)
2 large eggs, beaten
4 cups of all purpose flour
cream cheese filling
Powdered sugar glaze

Heat first four ingredients in a saucepan, stirring occasionally, until butter melts. Cool to 105-115 degrees

.Combine yeast and warm water in a large mixing bowl. Let stand 5 minutes. Stir in sour cream mixture and eggs; gradually stir in flour (dough will be soft). Cover and chill at least 8 hours.

Divide dough into fourths. Turn out each portion onto a heavily floured surface, and knead 4 or 5 times. Roll each portion into a 12x8 inch rectangle, and spread each rectangle with one fourth of the cream cheese filling (see below), leaving a 1 inch border around edges. Carefully roll up, starting at a long side; press seam, and fold ends under to form seal. Place seam side down, on lightly greased baking sheets. Cut 6 equally spaced X's across top of each loaf;cover and let rise in a warm place (85degrees), free from drafts, about 1 hour or until doubled in bulk.

Bake at 375 degrees for 15-20 minutes or until browned.

Drizzle warm loaves with powdered sugar glaze.

Yield 4 (12 inch) loaves

Cream Cheese Filling
2 (8 0z) packages cream cheese, softened
3/4 cup of sugar
1 large egg
2 teaspoons vanilla extract

Beat all ingredients at medium speed with an electric mixer until smooth.

Powdered Sugar Glaze
1-1/2 cups sifted powdered sugar
1/4 cup milk
2 teaspoons vanilla extract

Stir together all ingredients.

Note: Braids may be frozen after baking. Thaw in refridgerator, and glaze before serving.
*****************
My (Madame Blueberry's) notes... I have never been completely satisfied with the way my cuts look. They didn't always quite looked like real braids. so the last few times I made these I tried to braid them and liked the way they came out better. I think I may have rolled them out just a little wider, and then made 3/4"-1" wide strips along each side that I alternated folding in over the cream cheese filling. I really liked the way they came out better. I think I still had to fold under the ends.

These are REALLY REALLY Good. In fact, last year things were crazy and I never had time to make my dough and ended up buying Entenmenn's cheese danish, which is good, but my kids have let me know loud and clear that they want the home made ones this year. And since it makes four I usually give one to my parents and one to my brother's family.

***********
Kelly's notes. I made 4 of these with just the cream cheese filling. I did the braid instructions instead of the cutting the X's. They were SO good.

I also made 4 of them with the cream cheese and then spread peach jam on top of it, braided and baked. So yummy. I am going to try them with cherry pie filling on top of the cream cheese next time.

They are very pretty and tasty. I gave them to our neighbors as gifts this year.

Roast Butter Herbed Turkey (Sandra Lee)

3/4 cup butter, softened
1 1/2 teaspoons poultry seasoning
2 tablespoons garlic herb sauce mix (recommended: Knorr)
1 1/2 teaspoons crushed garlic
1 (32-ounce) bag celery and carrot party sticks
2 large onions, large dice
1 (32-ounce) container low-sodium chicken broth
12-pound turkey, thawed if necessary
1 tablespoon salt
1 tablespoon pepper
3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary)
1 lemon, thickly sliced

In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.

Preheat the oven to 450 degrees F.

Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.

Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper.

Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.)

Place turkey on the bed of vegetables in roasting pan.

Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer reads inserted into the thigh registers 180 degrees F, about 3 hours.

***This is the recipe I used for our Thanksgiving turkey, with a few variations. I had a 22 lb. turkey, so I doubled the herbed butter. I did chill and cut the butter, but I see no reason why you can use room temperature butter. I won't chill it next time.

I couldn't find fresh poultry herb blend, so I used 1 package fresh thyme, fresh rosemary and fresh sage. I quartered 2 lemons and put them in the cavity and put the herbs in there too. I did not put an onion in, because one of my guests is sensitive to onion.

I put the broth in the bottomof the roaster (I use an electric roaster), but just put the turkey on a rack. I did not use the carrots or celery.

This is the most flavorful, moist turkey I have ever had. We all loved it. I am going to be trying this method on a chicken very soon.

Cheeseball (Chris M.)

1 crackerbarrel crock extra sharp cheese spread
12 oz. cream cheese
1-2T finely chopped onion
dash worchestershire sauce
Finely chopped nuts

Mix the cheeses, onions and WS sauce together. On wax paper or plastic wrap, shape into ball or log or whatever shape you want. Roll in nuts. Wrap with plastic wrap and chill over night.

Hot Wassail Punch (Taste of Home)

2 quarts apple cider
2 c. orange juice
2 c. pineapple juice
1/2 c. lemon juice
1/2 c. sugar (or less)
12 whole cloves
4 cinnamon sticks
Orange slices for garnish. I push whole cloves into the rind, slice and float in there.

In a large kettle, bring the first seven ingredients to a boil. Reduce heat; simmer for 10-15 minutes. Remove cinnamon and cloves. (I tie mine in a coffee filter and float it in there. Easy to remove). If desired, stud orange slices with cloves and flaot in punch bowl.

OK, this can also be put into the crock pot and served from there. I usually keep a huge pot of it on the stove and serve from the pot.

Caramel Cream Cups (Aunt Jessie)

8 oz. cream cheese
2 1/2 c. flour
1 c. margarine or butter

Beat together cream cheese and butter, stir in flour. Form into mini muffin pans and bake at 350* for 10-15 minutes until golden brown.

CARAMEL FILLING:
14 oz. caramels
1/2 c. evaporated milk
1t vanilla

Melt together and fill cooled tart shells 3/4 full.

ICING:
1/2 c. butter (must be butter)
1/2 c. crisco
2/3 c. sugar (granulated white)
5 oz. evaporated milk
1t. vanilla

Beat until fluffy. About 5-10 minutes in the Kitchen Aid. It will look like it is NOT coming together, but it does.

Put rosettes on top of cooled caramel filling.

YIELD: about 8 dozen
1 = 2 WW points (unbelievable huh?  The recipe builder promises me it is so!!)

Pecan Tarts

1/2 c. butter or margarine, softened
3 oz. cream cheese, softened
1 c. flour

For pastry, in a mixing bowl, beat butter/margerine and cream cheese until thoroughly combined. Stir in flour.

Form into small balls and push into mini muffin tin. I use the small PC scoop, divide the dough in half, roll into a ball, put in tin and use the little tart former that PC sells to smoosh it around and form the cup.

Fill each pastry lined muffin cup with about 1 heaping tsp. of filling. Bake in a 325* oven about 30 min. or until pastry is golden and filling is puffed. Cool slightly in the pan, then remove to wire rack to cool completely.

PECAN FILLING:
Beat together 1 egg, 3/4 c. brown sugar and 1T butter, melted. Stir in 1/2 c. coarsely chopped pecans.

PUMPKIN FILLING:
Beat together 1 egg, 1/2 c. canned pumpkin, 1/4 c. sugar, 1/4 c. milk and 1 tsp. pumpkin pie spice.

YIELD: 2 dozen or so

M&M Sugar Cookies

1 c. butter
2 c. white sugar
3 eggs
1 c. buttermilk
1 tsp. baking soda
1 pinch salt
4 1/2 c. flour
1 T and 1 tsp. baking powder
1/4 c. vanilla
2 tsp. ground nutmeg
1 small bag m&ms

Preheat oven to 350F.

Cream the butter and sugar well. Add eggs, one at a time, beating well after each. Add the buttermilk.Sift together flour, baking soda, salt and baking powder. Add to creamed mixture and stir until combined. Stir stir in m&ms.

Drop by tablespoonfuls onto greased cookie sheet. Sprinkle with additional sugar (I don't always do this).

Bake about 10 min.

YIELD: 9 doz.