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Buried Cherry Cookies

Submitted by: NGG426

Home Town: Chicago, Illinois, USA

Living In: Algonquin, Illinois, USA

A delicious variation of the thumbprint cookie, these almond-flavored cookies are rolled into balls and given a thumbprint dent which is filled with a maraschino cherry. A dollop of chocolate frosting covers the cherry for a surprise delight.

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Cottage Cheese Blintzes

Submitted by: wakipan

Tender eggy crepes are filled with sweetened cottage cheese, then rolled up and pan-fried until browned.

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Breakfast Casserole III

Submitted by: Robbie Rice

Home Town: Dayton, Ohio, USA

Eggs, sausage, potatoes, cheese - it's a hearty breakfast prepared in a single dish!

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Potato Leek Soup III

Submitted by: Julie

Leeks, butter, cream and Yukon Gold potatoes make up this simple, creamy soup.

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Peppermint Bark

Submitted by: Andrea

This layered peppermint bark is a delectable blend of semisweet chocolate, white chocolate, and peppermint.

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White and Wild Rice Pilaf

Submitted by: Campbell's Kitchen

A special rice pilaf sports sauteed onion, carrots, celery and parsley and both white and wild rice simmered in savory Swanson® Vegetable Broth.

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Praline Sundae Topping

Submitted by: Bea Carter

This can be served warm or cold over ice cream. Store in refrigerator.

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Quick Pour Fondant Icing

Submitted by: MARCIAMOLINA

This is a great Fondant recipe that can be tinted with paste food color if desired. Pour over the top of cakes or petit fours to make a perfectly smooth and glossy surface.

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Quick and Almost-Professional Buttercream Icing

Submitted by: xoshadyxo

Living In: Jersey Shore, Pennsylvania, USA

This basic confectioners' sugar- and butter-based icing can be tinted with food coloring for any occasion.

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Colleen's Potato Crescent Rolls

Submitted by: Colleen Wollenberg

Be sure to allow enough time for these delicate rolls, as the dough must rest for at least eight hours in the refrigerator. Of course, that makes preparation on the day you serve them so much quicker!

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Double Layer Pumpkin Cheesecake

Submitted by: Stephanie Phillips

Cheesecake lovers will applaud this addition to the Thanksgiving dessert selection. Cinnamon, cloves and nutmeg spice the pumpkin-cream cheese batter baked in a graham cracker crust. Serve topped with whipped cream.

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Chocolate Crinkles II

Submitted by: Ingrid

Chocolate cookies coated in confectioners' sugar...very good!

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Cream Cheese Cookie Cups

Submitted by: Rachel Blackston

Need a quick dessert? Try these yummy cookie bites from Rachel Blackston of Mauk, Georgia. TIP: 'For a pretty look, use and icing bag to pipe the filling into the cups, then top each with mini M&M's, Rachel suggests.

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Pumpkin Oat Bread

Submitted by: happiestmama

Home Town: Salem, Oregon, USA

Living In: Oregon City, Oregon, USA

Pumpkin bread gets extra heartiness when made with rolled oats.

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Pie Crust Mix

Submitted by: Marge P

Makes 6 crusts, and can be stored for several weeks.

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Never Fail Pie Crust II

Submitted by: Mary Roahrig

This is a no-roll pie crust

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Mom's Eggnog

Submitted by: MARKR

Egg yolks, egg whites, milk, sugar, vanilla, nutmeg and whipped cream - thanks, mom!

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Eggnog I

Submitted by: SARALAUGHS52

Sugar and milk are beaten into egg yolks over heat and then chilled before adding rum and whipped cream in this recipe for the traditional holiday beverage.

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Betty's Famous Eggnog

Submitted by: PRETTYGOOD

Living In: Springfield, Virginia, USA

This rich eggnog is made the old-fashioned way by blending beaten egg yolks, whipped egg whites, sugar, and heavy cream with bourbon, rum and brandy. A dusting of nutmeg accents the creamy flavors.

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Apple Pie in a Brown Paper Bag

Submitted by: Mamadellie

Home Town: New York, New York, USA

Living In: Oklahoma City, Oklahoma, USA

Here's an old recipe for a delicious apple pie, originally baked in a brown paper grocery bag, with two different crusts. The top crust is like a crunchy sugar cookie. However, these days it's better to cook in parchment paper.

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