Preheat oven to 375*F.

In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

Add nuts, cranberries, and white chocolate, stirring just to combine. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake until edges are golden, and cool on wire rack.

In a medium bowl, whisk together the flours, baking soda, baking powder, and salt. Add in the oats and stir to combine.
In the bowl of a stand mixer, beat the butter and sugars together until smooth and creamy. Add in the eggs, beating until the mixture looks light and fluffy. Scrape down the sides and bottom of the bowl, add in the vanilla, and beat for a couple seconds. Add in your coffee, and mix until combined.

Add half the dry ingredients into the wet, and mix until just combined. Add the remaining dry ingredients and beat until just incorporated. Scrape the sides and bottom of the bowl, and stir in chocolate chips and about 1/2 cup of the crushed pretzels.
Cover the bowl and refrigerate for at least 4 hours.

Preheat the oven to 350*F and prepare some cookie sheets by lining them with parchment.

Using a tablespoon cookie scoop, scoop out dough and place about an inch apart, at 12 per pan. Sprinkle the remaining pretzel pieces on top of the cookie dough and use your hands to press lightly so they stick.

Bake for 10-12 minutes, rotating pans halfway through baking. Once ready, let cool on the pan for 10 minutes, then transfer to a wire rack.

Combine Oreo crumbs, melted butter and first amount of sugar; stir well. Press mixture firmly on bottom of a lightly greased 9″ springform pan. Bake at 325° for 12-15 minutes. Let cool.

Beat cream cheese at medium-high speed with an electric mixer until smooth. Gradually add sweetened condensed milk, beating until blended. Add 1/3 cup whipping cream, sugar, flour and vanilla, beating until blended. Add eggs, 1 at a time, beating until yellow disappears. Stir in chocolate chunks and crushed candies with a wooden spoon or spatula.

Pour batter into baked crust. Bake at 325° for 52 to 55 minutes or until edges are set and center is slightly wiggly. Turn off oven. Immediately run a knife around edge of pan, releasing sides. With oven door slightly open, let cheesecake stand in oven 1 hour. Remove from oven; cool completely on a wire rack. Cover and chill 8 hours. Remove sides and bottom of pan; place cheesecake on a serving plate.

Pour 3/4 cup whipping cream into a microwave-safe bowl. Microwave at HIGH 1 minute or until hot. Add 1 1/2 cups semisweet morsels; stir until chocolate melts and mixture is smooth. Pour ganache over chilled cheesecake, allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula. Let stand 10 minutes, and garnish with soft candycanes or peppermint bark. Store in refrigerator.

• 2 cups unsifted flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup cocoa
• 1 cup sugar
• 1 egg
• 1/3 cup oil
• 1 tsp vanilla
• 3/4 cup milk

Filling:

• 1 cup butter
• 2 cups powdered sugar
• 1/2 cup Marshmallow Creme
• 2 tsp peppermint extract

Preheat oven to 350*F

In a large bowl mix flour, baking soda, salt, cocoa and sugar. Add egg, oil, vanilla and milk and combine well. Drop about 2 inches apart on a greased cookie sheet.

Bake for 10-12 minutes until cookies are firm. Watch them carefully as they will harden or burn quickly.

Transfer to a wire rack to cool completely.

In a medium bowl combine butter, marshmallow cream, and mint. Stir in icing sugar until smooth and fluffy. When making filling I recommend using 1 tsp of mint and trying it first before adding the other 1 tsp.

Put filling into a piping bag. Turn one cookie upside down, and cover with as much filling as you want. Top with another cookie and serve.

Cream butter and sugar until fluffy. Mix in milk and rum. Add half of the flour and mix well, slowly adding remaining flour.

Using a wooden spoon or spatula, mix in cherries and pecans.

Roll into a log shape and roll in coconut. Wrap in plastic wrap or wax paper, and refrigerate for at least 2 hours, overnight if possible.

Preheat oven to 350*F.

Slice cookies so they are about 1/4 of an inch thick. Place on an ungreased cookie sheet about an inch apart, and bake for 10-12 minutes, until edges are golden.

Transfer to wire cooling rack.

Stir together flour, baking soda, cocoa powder and salt in a medium bowl.

In a large bowl mix butter and sugar until fluffy. Add vanilla and egg until well combined. Slowly stir in coffee until well combined. Add dry ingredients, and stir until well mixed. Refrigerate mixture for at least 30 minutes.

During this time, preheat oven to 350*F.

Roll dough into 1 inch balls, and roll into granulated sugar.

Bake in preheated oven for 10-12 minutes. Remove from oven and transfer to a cooling rack. Immediately push a Hershey’s Kiss into the middle of each cookie, and be careful not to move the rack until the cookies completely cool, or the Hershey’s Kisses could melt into a mess.

Makes 2 dozen

• 1 pkg active dry yeast (about 2 1/2 tsps)
• 1 1/3 cups luke warm water
• 2 tsp white sugar
• 3 1/2 cups flour
• 1 tsp salt
• 1 1/2 tbsp melted butter, cooled

• 6 large chicken breasts
• 1 cup Italian sausage meat
• 1/2 cup unsalted pistachios, roughly chopped (I really recommend buying the shelled ones. My fingers were sore after)
• 1/2 cup frozen chopped spinach, thawed and all water squeezed out
• 1/2 cup crumbled feta
• 1 clove garlic, minced
• 12 thin sliced of bacon

Split chicken breasts in half, leaving part connected. Use meat tenderizer or rolling pin and smash them out so they are thinner.

In a medium bowl mix Italian sausage, pistachios, spinach, feta, and garlic. Add two heaping scoops evenly to chicken breasts and roll tightly. Wrap tightly with bacon. Take aluminum foil, and tightly wrap chicken breasts.

Put them in a large pot of boiling water, and cook on medium high heat for 25-30 minutes. Remove from water, and allow to rest.

In a large frying pan, heat 2 tbsp olive oil. Unwrap chicken, and fry in hot oil until bacon is crisp. Serve immediately.

Recommended serving: Roasted potatoes and sauteed green beans

In a small saucepan heat milk and cream to a low boil. Add chocolate and stir until melted. Allow to cool slightly.

In a large bowl, whip eggs and sugar until combines, but not foaming. Slowly pour in milk and chocolate mix. Make sure it is not too hot as it will cook the eggs.

Bring kettle of water to a boil, and heat oven to 350*F.

Set six single-serving size ramekins in a baking dish, and divide the chocolate mixture among them.

Set the baking dish with the ramekins on the shelf of the over, and carefully fill the baking dish with the boiling water to cover about two thirds up the sides of the ramekinds. Carefully push shelf back in oven.

Bake until just set and they wiggle a bit in the center, about 25-30 minutes. Remove baking dish from over, and set aside for 5 minutes, then remove from water bath and allow to cool at room temperature. Serve warm or at room temperature.

Adding a few fresh raspberries on top is a nice touch.