Herb & Garlic Cheese Spread

I served these with some nice whole wheat based crackers, but it could go on anything - vegetables, bread, etc. This was the most requested recipe at the party! Please note that margarine can not be substituted.

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 teaspoon Dill Weed
1/2 teaspoon Thyme Leaves
1/4 teaspoon Oregano Leaves
1/4 teaspoon Garlic Powder
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Seasoning Salt

DIRECTIONS
Combine all ingredients in food processor or mixer. Mix until well blended. Cover and refrigerate at least 2 hours or up to one week.

Amazing Egg Nog

For everyone who attended my Christmas Party & Ornament Exchange this year, I wanted to say "thank you"!! It was such a lovely turn out, and the food everyone brought was delicious.

Everyone at the party was amazed at this wonderful tasting eggnog. I have to admit, I have never had eggnog before (it's made from eggs, and you drink it....and that's supposed to be good?!) so I made this for my guests. Well, my DH talked me into a sip, as he said it was the best he'd ever had too (that is HIGH praise indeed) and I must admit, it was good! I can't speak for other eggnog's, lol, but this is delicious (with out without the brandy/rum).

INGREDIENTS
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum or brandy, your preference
4 cups light cream (not whipping cream, just the regular cream)
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

DIRECTIONS
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.

In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.

Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Cabbage Rolls

This is very popular with everyone I ever make it for. It's simple, and with the crockpot, makes for a nice hot meal at the end of a long day. As a side note, I've recently started using crockpot bags, from Reynolds, which makes clean up SUPER easy for this dish. Well worth every penny. I also double the sauce, because we like lots of sauce, and I don't like the top ones to get dry. You will need to check on the capacity of your crockpot to make sure there's room to double these.

Ingredients

• 16-20 leaves cabbage
• 1 cup cooked white rice
• 1/4 cup milk
• 1/4 cup finely chopped onion
• 1 pound lean ground beef
• 1 pound Italian sausage, ground
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground black pepper
• 1 (8 ounce) can tomato sauce
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce

DIRECTIONS

1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2. In large bowl, combine 1 cup cooked rice, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
3. In a small bowl, mix together tomato sauce, brown sugar, vinegar, and Worcestershire sauce. Pour over cabbage rolls.
4. Cover, and cook on Low 8 to 9 hours.

Not Your Mom's Pecan Pie

This is a little different than how a "traditional" pecan pie is made. My mom would be giving me the "you never do anything the way I do anyway" speach if I told her, so this recipe is dedicated to her.

If traditional pecan pie gives you a toothache just thinking about it, you will love this. A little less sugar, and the addition of a little molasses really enhances the wonderful tast of the pecans!

2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped
1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen.

1. Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.
2. Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
3. Remove from oven and let cool completely.

Serves 8.

Rosemary Roasted Chicken

This is a mouthwatering chicken that will leave your whole house smelling aromatic!

1/2 cup butter (no substitutes)
4 TBS minced fresh rosemary
or
2TBS dried rosemary, crushed
4 cloves garlic, minced
1 tsp salt (I use sea salt for this one)
1/2 tsp pepper
5 lb. chicken
10 small red potatoes, halved
6 medium carrots, halved and cut lengthwise, then cut in 2-inch pieces
2 medium onions, quartered

Directions

1. In a sauce pan, melt butter and stir in the seasonings. Place chicken on a rack in a roasting pan.
2. Spoon half of butter mixture over chicken. Place carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.
3. Cover and bake at 350 degrees for 1 1/2 hours, basting every 30 minutes. Uncover and bake for 30 minutes or until juices run clear and vegetables are tender, basting occasionally

Note: I always recover my chicken with foil for about 10-15 minutes, which makes this really juicy and moist.