Cream Cheese Sugar Cookies

INGREDIENTS (Nutrition)

* 1 cup white sugar
* 1 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/2 teaspoon salt
* 1/2 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 1 egg yolk
* 2 1/4 cups all-purpose flour

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What to Drink?
Wine Port
Cocktail Amazingly Good Eggnog
Hot Non-Alcoholic Gingerbread Latte
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DIRECTIONS

1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Not Red Spaghetti Sauce

INGREDIENTS (Nutrition)

* 1 1/2 pounds Italian sausage
* 4 ounces fresh mushrooms, sliced
* 1/2 cup butter
* 2 cubes chicken bouillon
* 1/2 cup sherry
* 1 1/2 pounds zucchini, sliced
* 1/2 cup chopped green onion

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DIRECTIONS

1. In large skillet, over medium heat, cook sausage and mushrooms in butter, until sausage is brown. Add bouillon cubes and sherry and stir until bouillon is dissolved. Add zucchini and onion and cook, uncovered, until zucchini is crisp-tender. Serve over cooked pasta.

Peanut Butter and Jelly Oat Bars

INGREDIENTS (Nutrition)

* 1 cup firmly packed dark brown sugar
* 3/4 cup Butter Flavor Crisco® Stick, plus additional for greasing
* 1/2 cup Jif® Creamy Peanut Butter
* 2 1/8 cups all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1 1/2 cups oats (quick, uncooked)
* 1/3 cup water
* 1 cup SMUCKER'S® Strawberry Preserves

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DIRECTIONS

1. Preheat oven to 400 degrees F. Grease 13 x 9 x 2-inch pan with CRISCO® shortening.
2. Combine brown sugar, CRISCO® shortening and JIF® Peanut Butter in large bowl. Beat on medium speed of electric mixer until well blended.
3. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended. Stir in oats with spoon. Mix until well blended. Stir in water 1 tablespoon at a time.
4. Press half the dough into bottom of greased pan and spread SMUCKER'S® preserves over it. Flatten small amounts of remaining dough between hands. Place on preserves and arrange so dough sections touch. Fill in any spaces with dough so preserves are completely covered.
5. Bake for 25-30 minutes or until golden brown and edges are slightly brown. Do not over-bake. Cut while warm into bars about 2 1/2 x 2 inches.

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INGREDIENTS (Nutrition)

* 1 tablespoon instant espresso powder
* 1 tablespoon unsweetened cocoa powder
* 3 tablespoons hot water
* 1 tablespoon coffee flavored liqueur
* 1 tablespoon chocolate liqueur
* 1 cup sifted cake flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 3 egg whites
* 3 egg yolks
* 1 cup white sugar

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DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.
2. In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
3. In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.
4. Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.

INGREDIENTS (Nutrition)

* Chocolate Crumb Crust
* 1 1/2 cups vanilla wafer crumbs
* 6 tablespoons confectioners' sugar
* 1/3 cup unsweetened cocoa powder
* 1/3 cup butter, melted
*
* 3 (8 ounce) packages cream cheese, softened
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
* 1 (12 ounce) package semisweet chocolate chips, melted
* 4 eggs
* 2 teaspoons vanilla extract
* Melted semi-sweet chocolate (optional)

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DIRECTIONS

1. Preheat oven to 300 degrees F. Prepare Chocolate Crumb Crust.
2. Chocolate Crumb Crust: In medium bowl, combine vanilla wafer crumbs (about 45 wafers), confectioners' sugar, cocoa powder and butter. Press firmly on bottom and 1/2 inch up side of 9-inch springform pan.
3. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well.
4. Pour into prepared pan.
5. Bake 1 hour and 5 minutes or until center is set.
6. Cool. Chill in refrigerator at least 4 hours.
7. To serve, drizzle with additional melted chocolate if desired. Store leftovers covered in refrigerator.

INGREDIENTS (Nutrition)

* 1 1/2 cups graham cracker or chocolate wafer crumbs
* 1/4 cup sugar
* 1/4 cup butter or margarine, softened
* 3 (8 ounce) packages cream cheese, softened
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
* 3 eggs
* 2 teaspoons vanilla extract

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DIRECTIONS

1. Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press equal portions onto bottoms of 24 lightly greased* or paper-lined muffin cups.
2. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups.
3. Bake 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired. Refrigerate leftovers. *If greased muffin cups are used, cool baked cheesecakes. Freeze 15 minutes, remove from pans. Proceed as above.

FOOTNOTES

*
Tips
*
Garnish with fresh fruits, candies, whipped toppings or chocolate curls.
*
Variation - Chocolate Mini Cheesecakes
*
Add 1 cup semi-sweet chocolate chips, melted, to batter; mix well. Proceed as above. Bake 20 to 25 minutes.

Chocolate Cheese Frosting

INGREDIENTS (Nutrition)

* 1 (8 ounce) package cream cheese, softened
* 4 tablespoons milk
* 4 cups confectioners' sugar
* 1/4 cup butter, softened
* 2 teaspoons vanilla extract
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon ground cinnamon

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DIRECTIONS

1. In a bowl, beat together the cream cheese, 3 tablespoons milk, confectioner's sugar, butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa or up to 4 ounces melted chocolate. Spread onto cooled cake.