Artichoke Dip / Karen Valle

8 oz cream cheese softened
1 cup mayo
1 onion finely chopped
12 oz mozzarella cheese
1 cup parmesean cheese
2 cloves garlic minced
2 jars artichoke hearts chopped

 Mix together bake 350 for 30 minutes.  (In a dish or in a sour dough bowl.)  Serve with veggies or bread.

Sticky Buns / Karen Valle

Rhodes sweet dough - cut into cubes
spray pan well, put cubes in pan

In sauce pan:

3/4 cup butter
3/4 cup brown sugar
3/4 cup vanilla ice cream

Boil and pour over cubes.  Saran wrap and put in refrigerator over night.  Take out - let set for 1/2 hour.  Bake at 350 for 30 minutes.

I make this Christmas Eve and we have it for our Christmas Breakfast.

Mom McHardy's Cheese Straws / Fiona Robison

1 cup shredded sharp cheddar cheese (divided)
1 cup flour
1/2 tsp salt
1/2 tsp powered mustard
1/4 tsp pepper
1/2 cup butter
2 Tbsp cold water

Blend 1/2 cup cheese, flour, salt, pepper, and mustard.  Add butter and mix with pastry blender till coarse.  Add water as you would with a pie crust.  From a ball and roll to 1/4 inch thickness.  Sprinkle with 1/4 cup cheese, fold dough into quarters and roll our again to 1/4 inch thickness.  Sprinkle with remaining cheese, cut into strips with pizza cutter.  Bake at 350 fro 15-20 minutes.

Chilled Wassail / Lori Ham

1 Can Frozen Orange Juice Concentrate

1 Can Frozen Pineapple Juice Concentrate

3 Cans of Water

1 Two Liter of Sprite

2 Tbls of Pumpkin Pie Spice

Several Scoops of Orange Sherbet

Mix Together in Punch Bowl

Add Orange Slice and Cinnamon Stick to Garnish

Cheesecake Pumpkin Muffins / Karen Wold

1 c. pumpkin
2/3 c brown sugar, packed
1 c. milk
1/2 c. vegetable oil
2 eggs
3 c. flour
1/2 c. sugar
2 t. baking powder
2 t. cinnamon
1 t. salt
1/2 t. nutmeg
1/2 c. pecans


Filling Ingredients

1 (8 ounce) package cream cheese
1/2 c. sugar
2 T. flour
1 egg
1/4 c. sour cream
1 t. vanilla

Directions:
Mix all filling ingredients in a bowl and set aside while making muffin mix.
Heat oven to 400 degrees.  Grease 24 muffin cups, or line with paper baking cups
Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl
Stir in remaining ingredients, then fold in pecans
Fill muffin cups 2/3 full
Fill a piping bag with the cream cheese mixture and using a wide tip push the piping tip into the muffin batter and gently squeeze the cream cheese mixture out of the piping bag
Then lift the piping bag out and repeat for all 24 muffins
Bake 20 to 22 minutes or until lightly golden brown.

Pumpkin Cookies / Kristi Smith

2 1/2 c. flour

1/2 t. baking soda

1/4 t. salkt

2 t. pumpkin pie spice

1 c. dark brown sugar

1/2 c. sugar

3/4 c. butter softened

2 large eggs

1 c. pumpkin

1 t. vanilla

 1 bag white chocolate chips

1/2 c. nuts (optional)

Preheat oven to 300.  In a medium bowl combine flour, soda, salt and spice mix well with a wire whisk.  Set aside.  In a large bowl blend sugars with electric mixer at medium speed.  Add butter and beat to form a grainy paste.  Scrape sides of bowl, then add eggs, pumpkin, and vanilla.  Beat at medium speed until light and fluffy.  Add flour mixture and mix well.  Add in chocolate chips, blend at low speed just until mixed.  (Do no over mix)  Drop by rounded tablespoons onto un-greased cookie sheet.  1 inch apart.  Bake 18-20 minutes or until slightly brown along edges.

Coconut Candied Sweet Potatoes / Jenny Shumway

Candied Coconut Sweet Potatoes

4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)
6 Tbs Sugar
6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it)
1 t vanilla

Topping:
If you're feeling naughty you can double this part :)

1 C brown sugar
1 C sweetened coconut flakes
6 Tbs melted butter

Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don't put the topping on until just before baking.

If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.


Once they've cooled enough to handle, slice in half and scoop out the insides into a mixing bowl.


To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.


You could mash it all up by hand, but an electric mixer works great. I don't like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.


Spread this mixture evenly into a 9 x 13 pan.


For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Mmm...


Take a pinch of the buttery-sugary mixture and put it in your mouth. Chew. Swallow. Then sprinkle the rest evenly over the sweet potatoes in the pan.


Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.


The sugar and butter caramelize the coconut to create crunchy, chewy, sweet, thanksgiving-y heaven in a pan:


Did I mention kids will eat this like candy? Probably because it pretty much is candy. But who doesn't like a side of candy with their turkey??