Eggnog Quick Bread

2 large eggs
1 cup sugar
1 cup eggnog
1/2 cup margarine -- melted
2 teaspoons rum extract
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg

Beat eggs in a large bowl. Add sugars, eggnog, margarine, rum flavoring and vanilla. Blend well. Sift flour and baking powder, salt and nutmeg together. Stir the dry ingredients into the egg mixture just until moistened, do not over stir. Pour into a 9 X 5 inch loaf pan. (my preference is to sprinkle a little raw sugar and nutmeg over the top.)Bake for 35-40 minutes at 350°

Chocolate Chip Pudding Cookies

1 cup butter -- softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 3.4 ounce package instant vanilla pudding mix
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups chocolate chips

In a large bowl combine butter, sugars, vanilla and pudding mix. Beat until smooth and creamy. beat in eggs. Combine flour and baking soda and add gradually to pudding mixture. Stir in chocolate chips. Drop on cookie sheets about 2 inches apart. Bake at 375° for 9 - 12 minutes. Cool on wire racks.


NOTES : These are really good. I didn't have vanilla pudding the first time i made them and used chocolate..they were really good.

Quick Oatmeal Cookies

1 package yellow cake mix -- 18 ounces
1 1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
2 teaspoons cinnamon
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 cup unsalted butter -- melted
1 cup raisins or craisins
1 cup walnut pieces

Preheat oven to 375°. Combine cake mix, oats, flour and cinnamon in a large bowl. Beat brown sugar, eggs and vanilla in medium bowl until well blended. Add egg mixture and melted butter to dry ingredients; stir until combined. Fold in raisins and walnuts. Drop by tablespoonfuls of dough 2 inches apart onto cookie sheets. Press down slightly with dampened fingers. Bake 12 minutes or until bottoms are golden brown. Makes approximately 4 dozen.

German Chocolate Toffee Cookies

1 cup butter or margarine -- softened
1 cup shortening
2 1/2 cups sugar
1/2 cup packed brown sugar
4 ounce package German sweet chocolate -- melted
4 large eggs
2 teaspoons water
2 teaspoons vanilla
6 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups English toffee bits or almond brickle chips
1 1/2 cups chopped walnuts

In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the cremed mixture and mix well. Stir in toffee bits and walnuts.

Drop by tablespoons 2" apart onto baking sheets. Bake at 350° for 12-15 minute or until golden brown. Remove to wire racks to cool.


Yield: "15 dozen"

Black Olive Spread

4 1/2 ounces chopped black olives
1 cup mayonnaise
1 tablespoon chopped onion
2 1/2 cups shredded Cheddar cheese
1 pound bacon -- fried and crumbled
1 loaf party rye or pumpernickel bread

Mix together first 4 ingredients. Spread mixture on bread. Sprinkle with crumbled bacon (can be frozen at this point). When ready to serve, broil until cheese is melted and bubbly.


NOTES : I found this recipe in a church cookbook and tried it. It is a hit wherever i take it. I freeze them up ahead of time on cookie sheets and then bag them for storage and use at a later date.

Rocky Road Cheesecake

1 1/2 cups Oreo Baking Crumbs
1/4 cup melted butter
3 8 ounce packages cream cheese -- softened
3/4 cup granulated sugar
3 large eggs
6 squares melted semi-sweet baking chocolate
handful caramels
miniature marshmallows
semi-sweet chocolate chunks
pecans -- coarsely chopped

Combine the Oreo crumbs and the melted butter together and press on bottom and 1: up sides of a 9" springform pan.

Beat cream cheese and sugar until well blended. Add eggs, one at a time, and mix on low speed after each addition just until blended. Stir in 6 squares melted baking chocolate and a handful of chopped caramels; pour into crust.

Bake at 350° for 45-50 minutes, or until center is almost set. Cover cake with marshmallows, chocolate chunks and chopped pecans. Broil to brown slightly. Cool to room temperature, then refrigerate 3 hours or overnight.

Pumpkin Spice Dessert

1 cup Bisquick® baking mix
1/2 cup quick-cooking oatmeal
1/2 cup brown sugar
1/4 cup margarine -- well chilled
FILLING
16 ounce can pumpkin
1 can evaporated milk
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped pecans
1/2 cup brown sugar
2 tablespoons margarine -- firm

SPICED WHIPPED TOPPING:
1 cup whipping cream -- chilled
1 tablespoon sugar
1 teaspoon grated orange peel
1/2 teaspoon cinnamon

Heat oven to 350°. Mix Bisquick, oatmeal, 1/2 cup brown sugar and 1/4 cup margarine until crumby (food processor works great). Press into a 9 X 13 pan. Bake for 10 minutes; cool slightly. To prepare filling, beat pumpkin, milk, eggs, sugar, salt and spices; pour over baked layer. Bake for 20 minutes. Mix the pecans, 1/2 cup brown sugar and 2 tablespoons margarine until crumbly, sprinkle over filling. Bake until set, 15 to 20 minutes. Cool Completely. Serve with spiced whipped cream topping,.

To make topping, beat cream in chilled bowl until soft peaks form. Beat in sugar, grated peel and cinnamon and beat until stiff peaks form.

Notes: I love this topping recipe - use it for any pumpkin dessert.