Here is another easy to make candy for the holidays and is always a hit with anyone who likes peppermint.
Robbie IN

Double Chocolate Peppermint Bark

1/3 cups chocolate chips - can also use mint chips
1 pound vanilla almond Bark
3/4 cups finely crushed peppermint candy canes or peppermint candy

Line cookie sheet with foil. and lightly spray the foil with non stick spray. Heat chocolate chips until melted and smooth. Heat bark until melted and smooth; can use double boiler or microwave. Stir crushed candy into almond bark. Pour bark into pan. Drizzle with melted chocolate chips. Gently zigzag a narrow metal spatula through the chocolate and peppermint layers to create a swirled effect. let stand for several hours until firm or chill 30 minutes. Carefully break Candy into pieces. Store in air tight container.
Robbie IN
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Totally yummy!

Baked Blintz

6 oz Cream Cheese, Room Temperature
1 cup Cottage Cheese
1 Egg, Beaten
1 Tbsp Sugar
1 tsp Vanilla
1/2 cup Butter, Room Temperature
1/3 cup Sugar
4 Eggs
1 cup Flour
2 tsp Baking Powder
1 cup Plain Yogurt
1/2 cup Sour Cream
1/2 cup Orange Juice

[Note: Can be assembled the night before, refrigerated and baked in the morning]

Preheat oven to 375°. Butter and flour a large casserole dish (9x13"). In a small bowl, beat cream cheese, add cottage cheese, egg, sugar and vanilla, mix well and set aside.

In a large bowl, cream butter and sugar. Add eggs one at a time beating well. Add flour and baking powder. Mix in sour cream and yogurt and add orange juice.

Pour 1/2 of batter into prepared casserole dish, lay in cheese filling and then top with remaining batter. Bake 45-50 minutes until lightly browned. Slice into squares and serve with a dollop of sour cream and yogurt and fresh berry preserves.
Denise in the Villages, FL
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This is for Helen who asked about an Olive Spread recipe in the 12/5/12 newsletter. Back in the early 70’s I found this recipe in a magazine and it has been a family favorite every since. It was for a Cheese Ball but I’ve used it as a spread by not shaping it, works both ways. Hope it works for you.

Black Olive Cheese Ball

8 oz cream cheese
1 ½ cups grated cheddar cheese
1 jar (5oz) smoked flavored process cheese spread. I’ve used different flavors with success.
1 tsp Worcestershire sauce
1/2 tsp dry mustard
1 can (7 1/2 oz) chopped black ripe olives
Chopped parsley

Soften cream cheese. Blend with cheddar cheese, cheese spread, Worcestershire and mustard. Beat together until smooth.

Fold in chopped olives and shape into ball. Sprinkle with parsley and chill.
Rachel from NM
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For Rosamarie, To cut fudge, Try using a thin gage wire that is heated with warm water. Same concept as a cheese board cutter but without the water. Or how about a coping saw when the fudge is chilled?

Also, Thank you to everyone who gave me the angel food cake recipes and the hamburger soup. I am currently out of the kitchen at this time. I broke my ankle, so I am depending on my husband to cook dinners. Got to tell you all, I think he has found a new appreciation as to all the cooking and cleaning I was doing. Nothing like seeing the realization as to what was going on behind the scenes until now. Love him to death, And just praise him for anything that he cooks even if its not so good....lol. Any recipes that you can send for someone who is not so kitchen friendly, please submit.
Thanks, Terry In Hilton NY

Hi Nancy and Landers! Very warm for December here in Missouri. I'm ready for just a little snow! I've been wanting to share this recipe since Thanksgiving as it was a HIT at our table. I've already had request for it for Christmas Dinner! I made the entire traditional Thanksgiving Dinner, but always try to add something Italian for the "family". I happened upon this recipe in a Taste of Home Magazine and knew it was going to be a winner. I'm going to eventually change the name to something Italian as the name sounds a bit....English! lol Here it is and enjoy! OH and BTW, it would make a great meal by itself with a nice side salad.

Tomato Sausage and Cheddar Bread Pudding

3 cups (12 oz) shredded sharp cheddar cheese
1 can (28 oz.) diced tomatoes, drained
1 lb. bulk Italian sausage, cooked and crumbled
4 green onions, thinly sliced
1/4 cup minced fresh basil or 1 Tbsp. dried basil
1/4 cup packed brown sugar
1 tsp. dried oregano
1 tsp. garlic powder
3 cups cubed French bread
6 eggs
1-1/2 cups heavy whipping cream
1/2 tsp salt
1/2 tsp pepper
1/2 cup grated Parmesan Cheese

In a large bowl, combine the first eight ingredients. Stir in bread. Transfer to a greased 12 x 9 in. baking dish. In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. sprinkle with Parmesan. Bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.
Mary W
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Hey Miz Nancy:
It is good and (most important) easy.
Thanks. Julia in PA

Chef Meg's Pumpkin Soup

2 Tblsp. butter
1 medium onion, diced
1/2 tsp. pumpkin pie spice
1/4 tsp. cayenne pepper
15 oz. can pumpkin puree
3 cups low-salt vegetable broth
2 Tblsp. orange marmalade (I use a little more)
1/4 cup low-fat evaporated milk
2 Tblsp. toasted pumpkin seeds

In a 2-1/2 or 3 quart saucepan, melt the butter over medium heat; add the onions and sauté, stirring occasionally, until tender - about 4 minutes. Add the spice and pepper; stir just to combine and cook for 2 minutes.

Add the pumpkin and the stock; stir and simmer for 8 minutes. Add the marmalade; stir until well blended. Add the milk and cook until heated through.

Garnish with the pumpkin seeds.

NOTE: I mess up some of the healthiness of this dish by also garnishing with crumbled bacon. It is delicious.
Source: www.sparkpeople.com 
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Here are some of my favorite holiday recipes and will share more another
time.

Chocolate Banana Fruitcake

3/4 cup water
1/4 cup golden rum, or 1/4 cup apple juice mixed with 1/8 tsp. rum
flavoring
1 large egg
1 tbsp. cooking oil
1 pkg. banana bread mix
1 cup chopped walnuts
3/4 cup semi-sweet chocolate chips
1 jar (8 oz.) maraschino cherries, drained and halved (3/4 cup)

Spray bottoms of two 7x3-3/4 inch loaf pans with cooking spray. Line bottoms with waxed paper and spray again. Mix water, rum, egg and oil in large mixing bowl until blended. Stir in remaining ingredients. Pour into prepared pans. Bake at 350º 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 20 minutes. Loosen edges with thin knife, and invert on racks to cool
completely.

Wrap airtight and store at room temperature for one week, or can freeze
up to 3 months.
Judy (in Alaska)
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This candy sounds strange, but it is SO smooth and delicious, and so
simple to make!

Velveeta Cheese Fudge

1/4 pound Velveeta Cheese
1/2 cup butter
1/4 cup baking cocoa
1 pound powdered sugar
1 tsp. vanilla
Chopped nuts (optional)

Melt cheese and butter over low heat. Remove from heat and add remaining ingredients. Stir until well combined and smooth. Spread into a foil-lined 9 inch square dish, or pan and chill well before cutting.
Judy (in Alaska)
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Microwave Leche Quemada

2 cups pecans (small or broken pieces)
1/2 cup butter
2/3 cup brown sugar, firmly packed
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla

Place pecans on large glass plate and microwave for 8 minutes on high, stirring every 2 minutes. Set aside. In 8 cup measure, microwave butter on high for 1 minutes. Stir in brown sugar and milk until well blended for 7 minutes, stirring every 2 minutes. Beat with wooden spoon until stiff, about 5 minutes. Stir in vanilla and roasted peanuts. Spread in foil-lined 8 inch square pan. Chill until firm and cut in squares. Makes 1-1/2 pounds of delicious candy.
Judy (in Alaska)
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Re: Recipe using cream cheese and red pepper jelly

My Granddaughter and Great Granddaugher came to spend the day with me, my Granddaughter brought an 8OZ. cube of fat free cream cheese and spread red pepper jelly on the top of the cream cheese. She served it with club crackers, I tell you it is addictive, we ate almost all of the cream cheese, she said it is good with the jalapeno jelly also, She kept telling me it is ok Grandma it is fat free cream cheese. We had a wonderful day, I would like to wish everyone a Very Merry Christmas, and Happy New Year. Thank you Nancy for all the work you do in putting the news letter together.
Marge

Holiday Casseroles

Christmas Chicken and Rice Casserole

1 c. uncooked rice
1 can cream of chicken soup
1 pkg. Good Season Italian dressing mix
2 c. boiling water
2-1/2 to3 lb. cut up chicken or chicken breasts

Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice, salt and pepper, chicken pieces. Lay skin side up on top of rice mixture. Cover tightly with foil and cook for 1 hour at 350 degrees. Uncover and cook for 20 minutes longer to dry rice. Put casserole under broiler for a few seconds to brown chicken. Serves 6-8.

*Cream of mushroom soup can be substituted for the cream of chicken soup.
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Christmas Cornflake Baked Carrots

1 package fresh carrots
1 teaspoon sugar
salt to taste
butter
crushed cornflakes

Scrape and wash carrots. Leave young carrots whole, and cut large carrots into slices, lengthwise or crosswise. Boil until tender (15 to 30 minutes) in water containing sugar. Add salt to taste just before carrots are done. Drain. Add butter. Roll in crushed cornflakes and brown in oven at 350 degrees.
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Candied Sweet Potatoes

6 lg. sweet potatoes
2 c. sugar
1 stick butter
1/4 tsp. nutmeg

Peel and slice potatoes. Put into baking dish. Pour sugar over potatoes, dot with margarine and sprinkle with nutmeg. Cover with foil and place pan in 350 degree oven. Cook 1 hour, then remove foil and cook 15 minutes more. If potatoes make too much juice, pour off some, then cook a few more minutes. juice will then get syrupy.
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Sweet Potato and Pecan Casserole

3 c. cooked, mashed sweet potatoes
1/2 c. sugar
2 eggs, beaten
1/4 tsp. salt
1/4 c. margarine, melted
1/2 c. milk
1-1/2 tsp. vanilla extract
1/2 c. firmly packed brown sugar
1/3 c. all-purpose flour
1 c. chopped pecans
3 tbsp. margarine, melted

Combine potatoes, sugar, eggs, salt, 1/4 cup margarine, milk and vanilla. Spoon into an ungreased 1 to 1 1/2 quart baking dish. Combine brown sugar, flour, nuts and 3 tablespoons margarine, spread over sweet potato mixture. Bake at 350 degrees for 35 minutes.
8 servings
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