Crock Pot Stuffing

2 c chopped onion
1 1/2 c thinly sliced celery
1 c diced apple
1/4 c butter
1 tbsp ground sage
1 tsp ground marjoram
1 tsp salt
1 tsp pepper
1/2 tsp thyme
12 c lighly toasted bread crumbs
1/4 c fresh chopped parsley
1 1/2 c chicken stock

In a large fry pan saute onion, celery and apple in butter until onion is translucent.
Stir in sage, marjoram, salt, pepper and thyme.
Combine vegetable mixture with breadcrumbs and parsley.
Toss well.
Pour stock over mixture mixture, tossing well.
Spoon into crock pot.
Cover and cook on high for 1 hour.
Reduce to low heat and cook for 2-3 more hours, stirring every hour.

Cranberry Maple Carrots

2 lb baby carrots
2 tbsp butter
1/2 c dried cranberries
2 tbsp maple syrup
1 tsp minced fresh ginger
1/2 tsp finely chopped fresh rosemary

Boil carrots until fork tender (4-6 minutes)
In a large skillett, melt butter then add carrots and dried cranberries.
Cook for 3-5 minutes until carrots strat to brown.
Stir in maple syrup, then add ginger and rosemary.
Cook until carrots are tender, shiny and caramelized.

Sweet Potato Casserole

3 c mashed sweet potatoes
1/2 c sugar
2 eggs, beaten
1/4 c melted margarine
1/2 c milk
1 1/2 tsp vanilla

Topping
1 c brown sugar
1/3 c flour
1 c chopped pecans
1/3 c margarine, melted

Mix sweet potatoes, sugar, eggs, margarine, milk and vanilla.
Pour into 9 inch baking dish.
Mix topping ingredients and sprinkle over potato mixture.
Bake at 350 for 35-40 minutes.

Molten Middle Truffle Cookies

12 squares semi sweet chcolate
1/4 c butter
1 can sweetened condensed milk
1 tsp vanilla
2 c flour
1/2 c finely chopped walnuts
24 caramels, cut in half
1/4 c sugar

Preheat oven to 350.
Melt chcolate and butter together.
Blend in milk and vanilla.
Add flour and walnuts and mix well.
Shape 1 level tbsp of dough around each caramel half, enclosing caramel completly.
Roll in sugar.
Bake for 6-8 minutes until cookies are soft and shiny.

Snow Covered Almond Crescents

1 pkg cream cheese
3/4 c butter
1 c sugar
2 tsp vanilla
1/2 tsp almond extract
2 1/4 c flour
1/2 tsp baking soda
1 c finely chopped almonds
3/4 c icing sugar

Beat cream cheese, butter, sugar, vanilla and almond extract until well blended.
Add flour and baking soda and mix well.
Stir in almonds and refrigerate for 30 minutes.
Preheat oven to 350.
Shape dough into 1 inch balls and form each ball into a crescents shape.
Bake for 12-15 minutes until lightly browned.
Sprinkle with icing sigar and cool completly.

Mint Chocolate Truffle Cookies

6 squares bittersweet chcolate, chopped
3/4 c butter
1 1/4 c sugar
2 eggs
1 3/4 c flour
1/2 tsp baking powder
1/3 c chopped candy canes

Preheat oven to 350.
Melt chcolate and butter.
Stir in sugar.
Add eggs 1 at a time.
Add flour and baking powder.
Cover and refrigerate 2 or or up to over night.
Roll dough into 1 inch balls.
Bake for 9-11 minutes until lightly browned.
Immediatly sprinkle with chopped candy cane.

Whipped Shortbread Cookies

1 c butter, softened
1 1/2 c flour
1/2 c icing sugar
1/4 c each : red and green maraschino cherries

Preheat oven to 350.
Combine butter, flour and icing sugar.
With electric mixture, beat for 10 minutes.
Spoon onto cookie sheets.
Place a piece of cherry on each cookie.
Bake for 15-17 minutes until bottom of cookies are browned.