Baked Eggnog French Toasta

ingredients:
1 loaf French Bread
6 large eggs
2 1/2 cups eggnog
3/4 cups granulated sugar
2 tablespoons vanilla extract
1/2 teaspoon ground nutmeg

Streusel Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup cold butter, cut into pieces

Maple syrup-for serving

directions:
1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.

2. In a large bowl, mix together eggs, eggnog, sugar, vanilla extract, and nutmeg. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.

3. In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.

4. When you’re ready to bake the French toast, preheat oven to 350 degrees F. Remove French toast from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.

5. Serve warm with maple syrup.

Tiramisu Toffee Dessert

Ingredients

1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
3/4 cup strong brewed coffee
1 cup white sugar
1/2 cup chocolate syrup
1 (8 ounce) package cream cheese
2 cups heavy whipping cream
2 (1.4 ounce) bars chocolate covered English toffee, chopped

Directions

Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
Beat sugar, chocolate syrup, and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add whipping cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
Spread frosting over cake. Sprinkle with toffee candy. Cover and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.

Nutritional Information open nutritional information

Amount Per Serving Calories: 434 | Total Fat: 28.4g | Cholesterol: 134mg

Candy Cane Dessert

16 oz cool whip thawed
1 lb. sm. marshmallows
1/2 lb. candy canes or peppermint candy
1 lb. Oreo cookie crumbs
Mix cool whip and add marshmallows and crushed candy canes. Spread layer of crumbs on bottom of pan, top with cream mixture and sprinkle a few crumbs on top with a few crushed candy can crumbs mixed in. Refrigerate.

Crisp Peppernuts cookies

1 c. butter
1 1/2 c. sugar
2 eggs
2 tbsp. syrup
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. anise (ground or oil)
3 3/4 c. flour

Cream butter and sugar until fluffy. Add eggs; beat well. Add rest of liquids, then sifted dry ingredients. Chill dough for easier handling. Roll into pencil-sized ropes. Wrap in Saran Wrap and freeze. Using sharp knife, cut into hazel nut size pieces. Bake on cookie sheets at 375 degrees for 7 minutes.

Reese's peanut butter cup cookies

INGREDIENTS:

* 1 cup Crisco® Butter Shortening
* OR 1 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
* 1 cup Jif® Creamy Peanut Butter
* 1 cup granulated sugar
* 1 cup powdered sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 cups Pillsbury BEST® All Purpose Flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* Sugar for dipping
* Crisco® Butter No-Stick Cooking Spray
* bag of miniature Reesse's Peanut Butter Cup


PREPARATION DIRECTIONS:

1.
1.
COMBINE shortening, peanut butter, 1 cup sugar and powdered sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla.
2.
2.
COMBINE flour, baking soda and salt in medium bowl. Mix into creamed mixture at low speed until just blended. Cover and refrigerate at least 1 hour.
3.
3.
HEAT oven to 350ºF. Coat baking sheet lightly with no-stick cooking spray. Form dough into 1-inch balls.
4.
BAKE 8 to 10 minutes. Put Peanut Butter Cup in middle. Cool 2 minutes on baking sheet. Remove to cooling rack.

Party Beef

3 LBS Roast Beef (Cooked as you normally do & sliced)
3 TBSP Heinz 57 Sauce
3 TBSP Worcestershire Sauce
1/4 cup Brown Sugar
1 can Beef Consume

Roast your beef as you usually do.(I am doing crock pot) Slice when done. Combine the Heinz 57, Worcestershire Sauce, Brown Sugar and Beef consume with the juice left from roast. Put meet back into crock pot, roaster or baking pan. Cover with mixture and heat until hot.

This taste the best if you let the meat set over night or even freeze and re-warm when ready to serve.

Rasberry/Cranberry Salads

Ingredients

* 1–6oz pkg Raspberry JELL-O
* 1 cup water
* 1 cup 7 Up
* 1 cup cranberry sauce
* 1 pkg frozen raspberries (thawed)
* 2 Tbls lemon juice
*
* (Topping)
* 1 cup whip cream
* 1 cup powdered sugar
* 1-8oz pkg soft cream cheese

Directions

1. Dissolve JELL-O in 1 cup hot water. Add 1 cup 7Up and cranberry sauce; blend well. Add 1 pkg frozen, thawed raspberries and 2 tbsp lemon juice. Put in a 9” x 13” pan until filled. When set, add topping.
2. Topping: Blend all ingredients until creamy and spread over JELL-O.