Eggnog Log Cookies

An ideal Christmas gift from your kitchen. Thank you Across My Kitchen Table

1 cup butter, softened

3/4 cup sugar

1 1/4 tsp. ground nutmeg

1 egg

2 tsp. vanilla

3 cups flour
FROSTING:

1/4 cup butter, softened 3 cups confectioners sugar, divided

1 tsp. vanilla

2 Tblsp. light cream (or use evaporated milk)

Ground nutmeg (freshly ground is wonderful!)

• Cream butter and sugar in a large mixer bowl. 
• Add nutmeg, sugar, and vanilla; mix thoroughly. 
• Stir in flour to mix well. 
• If necessary, chill dough for easier handling. 
• Shape dough into logs about 3 inches long and 1/2 inch in diameter. 
• Place logs 2 inches apart on ungreased baking sheets. 
• Bake at 350º for 15 minutes or until lightly browned. 
• Remove to wire racks and cool completely.
• For frosting, cream butter until light and fluffy. 
• Add 2 cups of the confectioners sugar and the vanilla; mix well. 
• Beat in cream and remaining sugar. 
• Frost cookies. 
• With the tines of a small fork, make lines down the frosting to simulate bark. 
• Sprinkle with nutmeg. 

Turkey and Cranberry Quesadillas

Great for using those Turkey leftovers. Thank you Hot Eats and Cool Reads

corn tortillas
shredded mozzarella cheese
red onion, diced
leftover turkey breast, chopped
leftover cranberry sauce
fresh basil, chopped
butter (optional)

• Butter one side of a tortilla. 
• Place tortilla buttered side down in a frying pan or quesadilla maker. 
• Layer with cheese, onion, turkey, cranberry sauce and basil, topping again with cheese.
• Butter one side of another tortilla, and place on top, buttered side up.
• Place in a quesadilla maker or fry each side of the quesadilla on medium high heat until browned and heated through. 
• Cut into quarters and serve!

Cream Cheese Sugar Cookies

Seriously melt in the mouth. Thank you Beneath My Heart

1 cup sugar
1 cup margarine or butter, softened
3 oz. package of cream cheese
1/4 tsp Salt
1/2 tsp Almond extract
1/2 tsp vanilla extract
1 egg yolk (reserve white)
2 cups all purpose flour

• Blend together sugar, margarine, cream cheese, salt, almond extract, vanilla, and egg yolk with mixer. 
• Mix in flour until well blended.
• Roll into a ball and wrap in plastic wrap.
• Refrigerate for two hours.
• Heat oven to 375 degrees. 
• Roll out dough, one third at a time, on a lightly floured surface. 
• Using a cookie cutter dipped in flour, cut out cookies as close together as possible.
• Place the cookies one inch apart on ungreased cookie sheets. 
• To prevent breaking, move cookies to and from baking sheets with a  spatula 
• Leave cookies plain or brush with slightly beaten egg white and sprinkle with colored sugar.
• Bake for 7 to 10 minutes or until bottoms of cookies are a light golden brown. 
• Cool completely
• If desired, use the almond glaze below.

Almond Glaze:
1 cup confectioner’s sugar
1/4 tsp. almond extract
2 Tb. water
4 drops of food coloring

• Stir all ingredients until smooth.
• Pour 1 teaspoon of glaze on each sugar cookie. 
• Use the back of the teaspoon to spread glaze evenly over cookie. 
• Let glaze dry.

Southwestern White Chili

A Lovely Chili from Mari at My Little Corner of the World

1 tablespoon butter
1 cup chopped celery
1 green pepper, seeded and finely chopped
1 onion, finely chopped
3 boneless, skinless chicken breasts, cooked and diced
1 jar (48 ounces) Great Northern Beans
2 1/2 teaspoons cumin
1 jar (16 ounces) salsa
4 cups chicken broth
8 ounces cheddar cheese

• Melt butter in skillet over medium heat.  
• Saute celery, onion and green pepper until translucent.
• In stockpot or crockpot, combine chicken, beans, cumin, salsa and chicken broth.  
• Stir in celery mixture.  
• Simmer uncovered in stockpot for about an hour stirring occasionally, or in crockpot for 6 hours on low.  
• About 5 minutes before serving, stir in cheese and allow to melt.

Apple Pecan Stuffing

This Thanksgiving Apple Pecan Stuffing recipe is a delicious blend of buttery bread cubes, apples, and pecans. Thank you Homemade Interest

2 c Onions, diced
1 Tbsp Brown Sugar
1 c Carrots, diced
1 c Celery, diced
2 Granny Smith Apples, diced
2 cloves Garlic, minced
8 oz. Butter, melted
12 c Bread, cubed
1½ - 2 c Broth
2 c Parsley, finely chopped
2 c Pecans, roughly chopped
2 tsp Beau Monde Seasoning
2 tsp Salt
1 tsp Pepper

• Preheat oven to 350°F
• Place the onions in a small bowl and sprinkle the sugar over them. 
• Let onions sit for about an hour.
• In a large skillet saute the carrots, celery, apples, and garlic until softened.
• Strain the sugared onions and add them to the saute along with the melted butter.
• Add mixture to the bread and toss in a large bowl.
• Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning 
• Slowly toss until the broth is all absorbed by the bread.
• Add salt and pepper to taste.
• Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.
• Cover with foil and bake at 350°F for 45 minutes.
• Remove foil and continue to bake for 5 - 10 minutes or until top is crusty and brown.

Sweet Potato Casserole

 Perfectly sweet with a delicious crumb topping. Thank you Chef in Training

3 cups cooked and mashed sweet potatoes 
⅔ cup sugar 
½ cup butter, softened 
2 eggs, lightly beaten 
1 teaspoon vanilla 
⅓ cup milk 

Topping:
⅓ cup butter, melted 
1 cup brown sugar 
½ cup flour 
1 cup chopped pecans 

• Boil and mash sweet potatoes. 
• Beat in sugar, butter, eggs, vanilla and milk until smooth and creamy. 
• Put in 9x13 greased pan. 
• To make topping, combine topping ingredients together in a small bowl. 
• Stir and mix to combine. 
• Crumble topping over sweet potatoes. 
• Bake at 350 for 30 minutes. 

Cheesy Taco Bake

This cheesy taco bake comes together in no time and is a family favorite! Thank you The Cookin Chicks

1 lb ground beef of turkey
1 package taco seasoning 
2/3 cup water
chili cheese fritos
1/2 can cheddar cheese soup
1/4 cup milk
1 cup mozzarella cheese, shredded
Toppings desired: salsa, sour cream, onion, tomato, avocado, etc

• Brown beef or turkey over medium high heat until no longer pink.
• Drain fat and add in the taco seasoning and water.
• Simmer on low heat for about 5 minutes, or until liquid is absorbed and meat is thoroughly coated in seasoning.
• Layer chili cheese Fritos on the bottom of and 8 x 8 baking dish.
• Place seasoned meat on top of Fritos.
• In a saucepan, heat cheddar cheese soup and milk over low heat.
• Once warm, pour cheese mixture on top of meat.
• Sprinkle mozzarella evenly over cheese and place pan in preheated oven, 350, for about 12-14 minutes.
• Remove pan from oven and scoop desired amount onto plate. 
• Top with favorite toppings!