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Hot Mulled Crockpot Punch

1 1/2 quarts cranberry juice
2 quarts apple juice
1/2 cup brown sugar
1/2 teaspoon salt
4 cinnamon sticks
1 1/2 teaspoons whole cloves

1. Pour cranberry and apple juices into crockpot.
2. Add brown sugar and salt.
3. Stir until dissolved.
4. Tie cinnamon sticks and cloves in cheeseclothe or put them in a teaball and add to crockpot.
5. Heat on low for 2 hours.
6. Remove cinnamon and cloves.
7. Serve hot.

Cranberry Relish

1 lb cranberries (chopped finely)
1 orange (seeded and chopped finely with the peel on)
1 apple (seeded and chopped finely with peel on)
1 (16 ounce) can pineapples (crushed)
1 cup pecan pieces
3/4-1 cup sugar (to taste)

1. Blend first five ingredient.
2. Add sugar to taste.
3. Mix well and refrigerate overnight.

Icebox Rolls

5 cups flour
2 cups buttermilk
1 (1/4 ounce) package dry yeast
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons shortening

1. Sift together into a bowl the flour,baking powder,baking soda,salt and sugar.
2. Work in shortening.
3. Dissolve yeast in warm buttermilk and work into dough.
4. Place dough into a large greased bowl and rub butter lightly over the top of dough.
5. Cover with a damp cloth and store in the refrigerator.
6. Shape out rolls and place on a greased baking sheet.
7. Let rise 1 1/2 hours.
8. Bake for 10 minutes in at 350 degrees.

Broccoli & Cream Cheese Casserole

2 (10 ounce) packages frozen broccoli spears
1 (8 ounce) package cream cheese, softened at room temperature
1 (1 ounce) envelope lipton dry onion soup mix
1 (8 ounce) container sour cream
1 tablespoon minced garlic
1 (8 ounce) can sliced water chestnuts, drained
2 cups grated sharp cheddar cheese
18 Ritz crackers, crushed (1/2 sleeve)
4 tablespoons butter, melted
black pepper
white pepper
onion powder
cayenne pepper

1. Cook broccoli according to package directions until tender then drain well.
2. Combine the cream cheese, sour cream, minced garlic and soup mix.
3. Fold in water chestnuts and add seasonings to taste.
4. Combine drained broccoli with cream cheese mixture being careful not to break up broccoli.
5. Place in lightly buttered 9 inch square casserole dish or 1 1/2 quart oblong baking dish.
6. Combine ritz crackers with melted butter.
7. Top with grated cheddar cheese then top with crushed cracker mixture.
8. Bake at 350 for 30 minutes or until topping is golden brown.

Ultimate Turtle Cheesecake

2 cups Oreo cookie crumbs
6 tablespoons butter or margarine, melted
1 (14 ounce) bag Kraft caramels
1/2 cup milk
1 cup planters chopped pecans
3 (8 ounce) packages Philadelphia Cream cheese, softened
3/4 cup sugar
1 tablespoon vanilla
3 eggs
2 (1 ounce) baker's semi-sweet chocolate baking squares

Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

Place caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour 1/2 of the caramel mixture into crust. Refrigerate 10 minutes. Set remaining caramel mixture aside for later use.

Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.

Bake at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

Top with remaining caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.

Spinach-Pecan Nuggets

2 (8-10 ounce) packages frozen chopped spinach, thawed & very well-drained
1 cup grated parmesan cheese
6 eggs
2 cups herb stuffing mix, seasoned & partly crushed
3/4 cup butter, room temperature
2 diced onions
1/4 teaspoon celery salt
1/2 teaspoon italian seasoning
1/4 teaspoon basil
1/4 teaspoon pepper
1 1/2 cups chopped pecans
olive oil, to grease cookie sheet or aluminum foil

1. Preheat oven to 350 degrees F. Lightly oil cookie sheet or foil.
2. Mix spinach, cheese, eggs & stuffing. Add butter, onion, seasonings & pecans and mix thoroughly. Shape into quarter-sized balls. Baked on cookie sheet (oiled, or lined with oiled foil) at 350 degrees F for 20 minutes. (In my oven, when baking the entire batch of nuggets, it took longer--about 32 minutes--to get them done to the degree I wanted, with some small spots of browning on the nuggets.) Serve hot.
3. Can prepare ahead & freeze after baking. To reheat, take out of freezer & heat 20 minutes at 350 degrees F.

Pumpkin Pound Cake

1 (18 ounce) package yellow cake mix
1/2 cup vegetable oil
1/4 cup water
1 (15 ounce) can pumpkin
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup sugar
1/2 cup chopped nuts (optional)

1. Mix batter using ingredients in the order given.
2. Beat for 3 minutes.
3. Pour into greased tube pan.
4. Bake 1 hour at 350 degrees.

Carmel Corn

2 cups brown sugar
1 cup butter or margarine
1/2 cup corn syrup
6 quarts popped corn (sift out unpopped kernels)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon butter flavoring
peanuts or pecans or walnuts or cashews

1. In large saucepan,boil sugar,butter,syrup and salt for 5 minutes.
2. Remove from heat.
3. Add soda and flavoring.
4. Stir well.
5. Pour over popcorn and nuts.
6. Spread on cookie sheet.
7. Bake 200 degrees for 1 hour.
8. Stirring at 15 minute intervals.
9. Remove from oven.
10. Cool until solidfy.
11. Store in covered container to keep crisp.

Peanut Butter Cookies

1/2 cup vegetable shortening
1/2 cup butter or margarine, softened
1 cup super chunky peanut butter
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dry roasted peanuts, very coarsely chopped

1. Preheat oven to 325 degrees.
2. In a large mixing bowl, cream together shortening, butter or margarine, and peanut butter with electric mixer on medium speed. Gradually add both sugar. Beat in eggs, one at a time until light and fluffy.
3. In a separate medium mixing bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to creamed mixture; beat until well blended. Stir in peanuts.
4. Drop dough by rounded teaspoonsful onto ungreased cookie sheets. Bake for 12-15 minutes or until golden brown.

Chocolate Cookie Bars

1 3/4 cups flour
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 cup butter or margarine
2 (12 ounce) bags semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
3/4 cup nuts, chopped
1 teaspoon vanilla
1 (12 ounce) bag milk chocolate chips
Combine Flour,Sugar,Cocoa,and Butter. Use two knives or pastry blender. Mixture will be crumbley. Press firmly into a 13x9 pan. Bake at 350 for 15 minutes.

FILLING:.
In saucepan combine both pkgs of semi-sweet Choc Chips,Vanilla, Milk,and Nuts if using. Stir until well melted. Pour over prepared crust.

TOPPING:.
Sprinkle Milk Chocolate chips on top and press on to top of filling. Bake for 20 minutes. Cool at least 10 minutes. Cut into bars.