Eggnog Cheesecake

*Christmas in July Collection-CRUST 2 cups vanilla wafer crumbs 6 TB butter or margarine, melted 1/2  teaspoon ground nutmeg FILLING 4  (8oz) packages cream  cheese, softened 1 cup sugar 3 TB  all-purpose flour 3 TB rum 1 teaspoon vanilla 2 eggs 1 cup whipping cream 4 egg yolks CRUST *HEAT oven to 325 degrees. Mix crumbs, butter and nutmeg; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake 10 minutes. FILLING *BEAT cream cheese, sugar, flour, rum and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. *BLEND in cream and egg yolks; pour into crust. *BAKE 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with whipped topping and ground nutmeg. Makes 12 servings. (Source: Publications International & photo also)

FESTIVE POPCORN TREATS

*Christmas in July Collection-6 cups popped popcorn 1/2 cup sugar 1/2 cup light corn syrup 1/4 cup peanut butter Green food color 1/4 red cinnamon candies *Line baking sheet with waxed paper. Pour popcorn into large bowl. Combine sugar and corn syrup in medium saucepan. Bring.to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat. Add peanut butter and green food color; stir until peanut butter is completely melted. Pour over popcorn; stir to coat well. Lightly butter hands and shape popcorn mixture into trees. While trees are still warm, press red cinnamon candies into trees. Place on prepared baking sheet; let stand until firm, about 30 minutes. Makes 6 servings. (Source: Publications International & photo also)

Holiday Peppermint Candies

*Christmas in July Collection-4 oz cream cheese, softened 1 TB butter or margarine 1 TB light corn syrup 1/4 teaspoon peppermint extract or few drops peppermint oil 4 cups powdered sugar Green and red food coloring Sifted powdered sugar Green, red and white decorating icing (optional) *MIX cream cheese, butter, corn syrup and extract in large mixing bowl with electric mixer on medium speed until well blended. Gradually add 4 cups powdered sugar; mix well. DIVIDE mixture into thirds. Knead a few drops green food coloring into first third; repeat with red food coloring and second third. Wrap each third in plastic wrap. SHAPE into 1-inch balls, working with 1 color mixture at a time. Place on wax paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in sifted powdered sugar. REPEAT with remaining mixtures. Decorate with icing. Store candies in refrigerator. Makes 5 dozen (Source: Publications International & photo also)

CHRISTMAS IN JULY

Corn Relish Salad

*Summer Collection- Great for camping-grilled over a campfire!!! 2 cups fresh or frozen corn 3 medium tomatoes, seeded and chopped 1 medium green pepper, diced 1/2 cup chopped red onion 1/2 cup sliced celery 1 can (2-1/4 oz) sliced ripe olives, drained 1 jar (6-1/2 oz) marinated artichoke hearts, undrained 1/4 cup reduced-fat Italian salad dressing 5 fresh Basil leaves, finely chopped or 1 teaspoon dried Basil 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/4 teaspoon lemon-pepper seasoning *In a large bowl, combine the first six ingredients. In another bowl, combine the artichoke, salad dressing, Basil, garlic powder, oregano and lemon-pepper. Add to corn mixture and toss gently. Cover and refrigerate for at least 6 hours before serving.YIELD: 10 servings. (Source: Taste of Home & photo also)

BLACK FOREST FREEZER PIE

*Summer Collection-A yummy  frozen treat!! 1 pint chocolate or vanilla ice cream, softened 1 extra-servings-size Graham cracker crust (9 oz) 4 oz cream cheese, softened 1 cup confectioners' sugar 1 carton (8oz) frozen whipped topping, thawed 1 can (21 oz) cherry pie filling, chilled 3 TB chocolate syrup *Spoon ice cream into pie crust; cover and freeze for 15 minutes. *Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Set aside 1-1/2 cups for garnish. *Spread remaining cream cheese mixture over ice cream. Using the back of a spoon, make an 8-inch diameter well in the center of the pie for the pie filling. Pipe reserved cream cheese mixture around the pie. * Cover and freeze for 3-4 hours or until firm. May be frozen for up to 2 months. Just before serving, spoon pie filling into the well; drizzle with chocolate syrup. Serve immediately. VARIATION: you can use strawberry pie filling and a chocolate crust. YIELD: 6-8 servings.(Source: Taste of Home & photo also)

Pear Cooler

*Summer Collection-A cool refreshing summer treat!!! 1 can (15-1/4 oz) sliced pears,undrained 2 cups ice cubes 1 envelope whipped topping mix 1/4 to 1/2 teaspoon vanilla or almond extract, optional *In a blender, combine all the ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. YIELD: 3 servings. (Source: Taste of Home & photo also)