Melanie's Holiday Yams :)

*Christmas Collection*
Serves 10-12

Another wonderful recipe from Molly!!! This one is from her sister-in-law!! A family favorite!!!

2-3 Yams, large sized
3 cups Brown Sugar
3 Fuji Apples, peeled & sliced
1 cube butter, softened
1 pkg fresh cranberries, washed & sorted
2 TB Cinnamon
1/3 cup dark rum or brandy
1 tsp nutmeg

1. Peel yams and steam with a little water until soft enough to slice but not overcooked or mushy. Mix rum and other ingredients in a bowl and drizzle over each layer---layer yams, apples and a sprinkle of cranberries into a 13 by 9 by 2 oven safe casserole dish. Bake for 35-45 minutes at 325 degrees. Optional marshmallow layer over the top of the dish for the final 10 minutes in oven.

(Source: Melanie Rodd & kappboom wallpaper photo)

Pumpkin Bread Pudding :)

*Christmas Collection*
SERVES 10-12

Here is a vintage recipe at its best!!! My friend Molly added her personal touches to this recipe!!!

4 pieces Cinnamon bread
4 large eggs
3 egg yolks
1-1/2 cups Milk
1-1/2 Cups heavy cream or Egg Nog
1 can pumpkin puree

1 cup sugar
1/4 tsp salt
1 TB rum or brandy
1/2 tsp nutmeg
2 tsp cinnamon
1/4 tsp ground cloves
2 TB butter, cold, cut into pieces

1. Preheat oven to 350 degrees. Grease a 13 by 9 by 2 inch baking dish. Dry the bread by placing on rack in oven as it preheats for 10 minutes, then cut bread into cubes. Place bread cubes in prepared baking dish. In large mixing bowl, whisk together all pudding ingredients except butter. Pour mixture over bread cubes. Let sit 10 minutes until bread is fully soaked. Dab butter over top and grind fresh nutmeg over the top (optional). Bake 40-50 minutes till a knife inserted into custard pudding comes out clean. Pudding should be set in center but not dry.

Serve with whipped cream or cool whip. Delicious warm or cold.

(Source: S & H and google+ photo)

BERRY ORANGE RELISH :)

*Christmas Collection*
YIELDS: 4 CUPS

A dear friend gave me this recipe-she makes this every year!!! THANKS MOLLY!!!

1 Orange, seedless, unpeeled & cut in eighths
1 package (12 oz) fresh or frozen cranberries (dry pack)
3/4 cup sugar
3 TB Grand Mariner
1 Half-pint fresh raspberries or 1 package frozen raspberries, thawed

1. In a food processor, pulse unpeeled orange wedges with on/off turns until finely chopped but not pureed. Pour into medium bowl and set aside. Wash and sort fresh cranberries next. Pulse cranberries with on/off turns in food processor until finely chopped but not pureed. Add to chopped orange in bowl. Stir in sugar and Grand Marnier. Mix well. Fold in raspberries. Cover and refrigerate overnight. Can be stored in refrigerator for several weeks. Can garnish with curled orange peel if desired.

(Source: BON APE'TIT & google+ photo)

THE RIGHT FLUFF- Christmas Tip

*We've all read it a thousand times: "Beat butter and sugar until light and fluffy." But most cooks don't take it far enough. As the two are combined, the sugar's sharp edges cut through the fat and create air pockets that will lighten the texture of baked goods. So watch the mixture go from grainy to creamy and then increase in volume and lighten in color. This will take at least four minutes with a hand mixer. Be patient: It's worth it!

(Source: BON APPE'TIT & google+ photo)

CHRISTMAS TIP

*Ornaments don't just have to go on the tree. Put some in a glass container to spread the holiday cheer to other rooms.

TIP: To reposition ornaments, a pencil with an eraser offers a good grip, fits into tight spaces and helps you reach the ones at the bottom.

(Source: Walgreens catalog & kappboom photo)

Pizza Bisquit Wreath

*Christmas Collection*

Prep time: 20 min. Total time  (Start to finish): 40 min.

+2 cans (12 oz. each) Pillsbury  *Grands!" Jr Golden Layers* Butter Tastin* Bisquits
+60 (1-1/2 inc h)  Pepperoni Slices or 120 (3/4 inch) Pepperoni Minis
+5 sticks (3/4 oz. each) Colby-Monterey Jack cheese, each cut crosswise into 4 pieces
+1 egg, beaten
+2 TB shredded Parmesean cheese
+ 1/2 tsp. Italian seasoning
+1 can (8 oz.) pizza sauce
+Fresh oregano (optional)

1. Heat oven to 375 degrees. Spray large cookie sheet with cooking spray. Separate 1 can of dough into 10 bisquits; keep second can refrigerated. Press each bisquit into a 3" round. Place 3 pepperoni slices or 6 mini slices and 1 piece of cheese on each dough round. Wrap dough around filling, pinching edges to seal and form ball. Repeat with remaining can of dough, pepperoni, and cheese.

2. Leaving a 4" hole in center, arrange 8 balls, seam side down and sides almost touching, into ring on cookie sheet. Arrange remaining 12 balls, sides almost touching, around outer edge of first ring.

3. Brush rings with beaten egg. Sprinkle with Parmesean cheese and Italian seasoning. Bake 18-20 minutes or until golden brown.

4. Meanwhile, in a small microwaveable bowl, microwave pizza sauce, loosely covered, on high 45-60 seconds or until warm. Carefully slide wreath from cookie sheet onto serving platter. Place bowl of pizza sauce in center of wreath. Garnish with fresh oregano, if desired. Serve warm.

Makes 10 servings

(Source: WalMart Holiday Food Ideas & photo also)

SPARKLING RASPBERRY PUNCH

*Christmas Collection*

2 bottles Brut Champagne
Juice of 1/2 a lime
2 TB superfine sugar
Dash of bitters
1 pint raspberries

Combine all ingredients in a punch bowl. Add a block of ice, and serve immediately.

Want a nonalcoholic version??? Substitute sparkling grape juice for Champagne.

Serves 8-12

(Source: Tim Laird, That's Entertaining!!!  & kappboom wallpaper)