The Biker eNews Grill December Edition

By Chef FatBoy

Merry Christmas! Greetings and welcome to "The Biker eNews Grill" where you'll find the very best in Biker food recipes by Bikers for Bikers. Each Month we'll post some of my own recipes and those received from Bikers all over the world. Well, You better not pout and all that jazz, I've been bad, so it's charcoal for me this year!! Maybe I'll get new pot holders?? Maybe! So, with this in mind hopefully this Months recipes will at least make you feel better and cheer you up a bit inside. I know Melody will make Christmas a bit sweeter that's for sure. Please remember out Troops and those less fortunate this Holiday season!

If you want to join in the fun, send me your favorite recipes and we'll get them posted here for all to see and try. Please e-mail them to: fatboy@chef-fatboy.com and while you're at it, check out my website at: www.chef-fatboy.com for more wonderful Biker recipes and more. Oh! If you're into Wild Game stop by and see Old Grizzly Pete's tab, where there's always something good to eat. You'll be glad you did and so will I.

Have a Very MERRY CHRISTMAS from our Family to yours!! Ride safe and always EAT WELL!

Chef FatBoy

Christmas Prime Rib (Blackened)

Ingredients:
1/2 cup brown sugar
4 teaspoons ground cumin
2 tablespoons ground black pepper
2 tablespoons ground coriander
1/4 cup chili powder 2 tablespoons kosher salt
1/4 cup soy sauce
1/2 cup chili powder
3 tablespoons Cajun-style blackened seasoning 6 pounds prime rib roast, bone in 2 cups water

Directions:
In a medium bowl, mix together the brown sugar, cumin, black pepper, coriander, 1/4 cup chili powder, kosher salt, and soy sauce. In a separate small bowl, mix together 1/2 cup chili powder and blackened seasoning. Set aside. Cut ribs from roast, and place in a roasting pan. They will act as a roasting rack. Rub the meat all over with the soy sauce mixture. Then rub and coat with the Cajun seasoning mixture. Let marinate for at least one hour or wrap in plastic, and chill overnight. Preheat the oven to 500 degrees F (260 degrees C). Remove any plastic from roast, and place pan into the preheated oven. Roast uncovered for 15 minutes in the preheated oven. Pour water into the pan to produce moist heat. Reduce oven temperature to 300 degrees F (150 degrees C) and continue roasting for 1 hour and 10 minutes, or until the internal temperature is at least 130-140 degrees F/55-60 degrees C) for medium rare, or (145-155 degrees F/63-68 degrees C) for medium . Let the roast stand for 30 minutes before carving to let the juices return to the center

Boneless Garlic, Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce

Ingredients :
1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1/2 teaspoon minced fresh rosemary for the sauce
2 (10 ounce) packages baby bella or domestic white mushrooms, sliced
1 cup chicken broth
3/4 cup red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch dissolved in 2 teaspoons water

Directions:
Adjust oven rack to center position and heat oven to 250 degrees F. Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over. Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and sauté until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside. Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours. Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.

Santa's Cajun Prime Rib
Submitted by: Dan, Dan the Cajun Bikerman, Baton Rouge, LA.

Ingredients:
1 (7 pound) 3 rib prime rib beef roast
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup salt
1 large onion, sliced
1 pound sliced bacon
1 tablespoon Cajun seasoning, or to taste

Directions:
Carefully slice the fat cap from the top of the prime rib roast, being careful not to slice into the meat. Set the fat aside. Completely cover the roast with black pepper, then with garlic powder, then with salt. Cover the layer of salt with sliced onion. You may have to secure some of the onion with toothpicks. Lay the fat cap back in place over the onions, and secure to the roast with toothpicks. Use bacon to cover the rest of the onions, and secure with toothpicks as well. Wrap tightly in aluminum foil, and refrigerate overnight. In the morning, preheat the oven to 550 degrees F (285 degrees C) - basically all the way up! open all of the windows and turn on all your fans. Unwrap the roast, and pierce with a knife several times. Rewrap, and place in a shallow baking dish. Roast for 35 minutes in the preheated oven. Remove from the oven, and let cool slightly - no longer than 30 minutes. Return to the refrigerator for at least 3 hours. Preheat a grill for high heat. Remove the fat cap and bacon, and scrape off the onions and seasoning. Use a sharp knife to slice the roast into steaks. Each rib will yield 2 steaks, one with a bone, and one without. Season steaks with your desired amount of Cajun seasoning. Bacon may be grilled, or set aside for other uses. Lightly oil the grill grate. Grill steaks to your desired degree of doneness.

Barry's Christmas Eve Calypso Steak
Submitted by: Barry Larson, Orlando, FL.
Serves 4-6

Ingredients:
1-1/2 lbs. beef top sirloin steak or top round steak, cut 1-inch thick
1/2 medium onion, cut in chunks
1/4 cup soy sauce
1/4 cup honey
1/4 cup lime juice
10-20 thin slices peeled fresh ginger
1-2 fresh jalapeno peppers, stems and seeds removed, cut in half
3 cloves garlic, peeled
1 tsp. whole brown mustard seeds (optional)
1/2 tsp. allspice
1/2 tsp. paprika
1/2 tsp. thyme

Directions:
Blend onion, ginger, jalapeno, garlic, mustard seed, spices and liquids in a blender or food processor fitted with a steel blade until pureed. Place steak in a sealable plastic bag and pour marinade over steak. Seal well and refrigerate 20 minutes to 6 hours, turning bag occasionally. Remove meat from bag. Reserve marinade. Grill steak 4-6 inches from medium coals for 16-20 minutes, turning once. Remove steak to carving board. Let stand 10 minutes. Meanwhile, bring reserved marinade to a rolling boil in a small saucepan over medium-high heat. Reduce heat and simmer 2-3 minutes. Carve steak diagonally into thin slices. Arrange on a platter and serve with heated sauce.

Vixen's Spicy Meat Loaf
Submitted by: Uncle Frank Milton, Tyner, KY.
Serves 4

Ingredients:
2 pounds lean ground beef
1 cup seasoned bread crumbs
1 medium onion finely chopped
2 cloves garlic minced
1 can (8 oz) tomato sauce
2 tablespoons Worcestershire sauce
2 large eggs
2 teaspoons Hot Habanero Pepper Sauce
1 tablespoon chili powder 1 teaspoon cumin
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup fresh cilantro - chopped
3/4 cup cheddar cheese - shredded
1 cup Habanero Salsa

Directions:
Combine all ingredients in a large mixing bowl. Fill a loaf pan with the mixture, mounding it a bit on top. Spoon a bit of salsa on the surface. Place the loaf pan in a preheated 350 degree oven for 1 to 1 1/2 hours. Remove from pan, allow to cool slightly before cutting into slices. Serve with remaining salsa on the side.

Rudolph's Drunken Steak
Submitted By: Ray Konopka, Palm Coast, FL.

Ingredients:
1 1/2 lb flank steak, about
1/2 inch thick 2 cloves garlic, minced
2 teaspoons dry mustard
1/4 cup of Jack Daniel's Whiskey (what you do with the rest is up to you)
2 tablespoons butter Salt and pepper to taste

Directions:
Lets get safety out of the way first. No running with sharp objects in your hands. With that said, use a really sharp knife to score the flank steak about 1/8 inch deep, making a diamond pattern. Mix the garlic, dry mustard and whiskey together. Place the steak and the marinade that you just concocted into a resoluble bag and refrigerate for as long as you can stand to wait (why not hang out with your good friend Jack while you're waiting?). Remove steak from refrigerator and preheat your grill. Grill them babies about 3-5 minutes per side brushing them with butter periodically because butter goes with everything. Slice the flank steak into strips, across the grain and serve.

Christmas Baked Goose
Submitted by: Jon Booth, Lights of Manchester, England. UK

Ingredients:
1 Goose 6 - 8 lbs.
1 quart Buttermilk
8 oz Prunes, dried
2 Apples - sliced
5 slices Bacon
Butter - as needed

Directions:
Soak goose in buttermilk for 4-8 hours in refrigerator. Wash bird and drain. Stuff with prunes and apples. Truss and wrap in bacon. Cover tightly with heavy duty aluminum foil. Bake until tender at roughly 325 degrees F. for about 3 hours or so. Baste with butter to help it brown.
Sauce:
1/2 cup Butter
1/4 cup Flour
3/4 cup Beef or chicken broth
Salt - to taste
1 cup Sour cream
4 tbsp. Currant jelly

Directions: Melt butter in sauce pan. Use whisk to stir in flour. Add broth and heat stirring constantly. Just before serving add sour cream and jelly. Heat and serve.

Roast Christmas Duckling Halves with Orange Rice
Submitted by: Jon Booth, Lights of Manchester, England. UK

Ingredients:
2 ducklings (4 1/2 to 5 lbs. each), halved
1 tsp. salt
2 small thick-skinned oranges
1 cup orange juice
1/2 cup currant jelly
1/2 cup water
4 tsp. cornstarch
4 servings hot seasoned cooked rice

Directions:
: Wash, drain and dry duckling halves. Sprinkle cavity sides evenly with salt. Place halves, skin side up, on rack in shallow roasting pan. Bake in slow oven (325 degrees) until meat on drumstick is tender, about 2 hours. Prepare sauce while duckling is roasting. Peel the orangey part of the rind off the orange; cut rind in very thin strips 1 1/2 to 2 inches long. Cover with boiling water; simmer 15 minutes. Drain well. Peel and section orange, removing all membrane; set aside. Combine orange juice, currant jelly, water, and cornstarch; blend until free of cornstarch lumps. Cook, stirring constantly until thickened. Add orange strips. Brush sauce over duckling several times during the last 30 minutes of cooking. Stir orange sections into hot rice. Serve rice with duckling halves and remaining sauce. Makes 4 servings.

**Alternate orange sauce:
2 cup orange juice
1/2 cup lemon juice
3 1/2 cup sugar
Directions:
Boil 10-15 minutes

Bayou Deep Fried Christmas Turkey
Submitted by: Dan, Dan The Cajun Bikerman, Baton Rouge, LA.

Ingredients:
1 (10 to12 pound) whole turkey, non self-basting

Marinade:
4 ounces liquid garlic
4 ounces liquid onion
4 ounces liquid celery
1 tablespoon ground red pepper (cayenne)
2 tablespoons salt 2 tablespoons hot pepper sauce such as Tabasco
1 tablespoon Old Bay Seasoning or 1 ounce liquid crab boil

Directions:
Remove giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Cut off the wing tips and plump tail as they may get caught in the fryer basket. Combine remaining marinade ingredients in a small saucepan. Simmer over low heat until salt is dissolved. Allow mixture to cool. Fill poultry/meat injector with cooled solution. Inject turkey in the breast, wings, drumsticks, thighs and back. Place on a rack, cover and chill. Marinate, in the refrigerator for 24 hours, maintaining a temperature of 39 degrees F or below. To allow for good oil circulation through the cavity, do not truss or tie legs together.

Deep Frying Procedure:
5 Gallons peanut oil

Directions:
At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes). Place the turkey in a basket or on a rack, neck down. When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey. Fry about 3 to 4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. When cooked to 170 degrees F in the breast or 180 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. Remove turkey from the rack and place on a serving platter. Allow to stand for 20 minutes before carving. Makes 12 servings.

FatBoy's Herb Roasted Christmas Turkey with Citrus Glaze

Ingredients:
1 (15-pound) Honeysuckle White Whole Turkey
3 lemons
2 limes
1 1/2 teaspoon salt
1/2 teaspoon black pepper, coarsely ground
1/4 cup dry white wine (or use alcohol-free wine)
1/4 cup brown sugar, packed
1 bunch fresh sage
1 bunch marjoram
1 bunch thyme

Directions:
Remove giblets and neck from turkey, discard liver and reserve the rest in the fridge for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Peel skin from lemons and limes to make rose garnishes (*see instructions below). Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity. In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze. Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each sage and marjoram under the skin. Replace the skin. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2 inches deep) roasting pan. Rub turkey with salt, pepper, and oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone. Roast the turkey in a preheated 325 F. oven about 3 3/4 hours. During the last hour of roasting time, baste with the pan drippings. Be careful not to baste over the pop-up timer, as it may bake it shut. (Double check with the meat thermometer). During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180 F. in the thigh, or 170 degrees F. in the breast. Alternative checks for doneness: Leg joint moves freely when the drumstick is rotated; or, when a fork is inserted into the deepest part of the leg joint the juices are clear. Remove turkey from the oven and allow it to rest for 15 to 20 minutes before carving. Place on a warm large platter and garnish the platter with fresh herbs and lemon and lime roses.

Marty's Roast Bourbon & Mustard Glazed Christmas Turkey
Submitted by: Marty Coffey, Tyner, KY.

Ingredients:
12 to 14 pounds Honeysuckle White Whole Turkey
Salt and pepper to taste Cornbread Stuffing
3/4 cup bourbon
1/4 cup Dijon, plus
2 teaspoons (or spicy brown mustard)
1/4 cup brown sugar, packed
2 tablespoons cornstarch
Giblet Stock:optiona l
1 package giblets and neck, from turkey
1 teaspoon vegetable oil (preferably canola)
1 medium onion, chopped
1 medium carrot, chopped
3 1/2 cups chicken stock
2 cloves garlic, unpeeled
2 to 4 sprigs fresh parsley (a few sprigs fresh thyme or 1/2 teaspoon dry)
8 whole peppercorns

Directions:
Preheat oven to 325 degrees F. Place a lightly oiled rack on the bottom of a large roasting pan. Lightly oil a 2-quart baking dish. Remove giblets and neck from turkey cavity and reserve for the stock. (Discard the liver.) Remove any visible fat from the turkey. Rinse it inside and out with cold water and pat dry. Season the cavity with salt and pepper. Spoon about half the corn bread stuffing into the turkey and neck cavities, securing the neck cavity with a skewer. Transfer the remaining stuffing to the prepared baking dish, cover with aluminum foil and refrigerate. For the bourbon and mustard glaze: stir together in a small bowl 1/4 cup of the bourbon, 1/4 cup of the mustard, and 1/4 cup of the brown sugar. With your fingers, separate the turkey skin from the breast meat, taking care not to tear the skin or pierce the meat. Rub about half the glaze under the skin onto the breast meat; set aside the remaining glaze. Season the bird with salt and pepper. Tie the drumsticks together and tuck wing tips behind the back. Place the bird, breast side up, in the prepared roasting pan. Cover with lightly oiled aluminum foil and roast for 2 1/2 hours. Remove the foil, brush the turkey all over with some of the reserved glaze and baste with pan juices. Continue roasting, uncovered, 1 1/2 to 2 hours longer; brushing with glaze and basting from time to time. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F and registers 165 degrees F when inserted into the stuffing. To make giblet stock: While the turkey is roasting, heat oil over medium high heat in a medium saucepan. Add the giblets, neck, onions, and carrot; cook, stirring occasionally, for 10 to 15 minutes, or until well browned. Add chicken stock, garlic, parsley, thyme, peppercorns and 1 cup of water; bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain through a fine sieve. (You should have about 2 1/2 cups stock.) Chill until ready to use. Skim off the fat. To make gravy: When the turkey is done, transfer it to a carving board. Scoop the stuffing into a serving bowl, cover and keep warm. Place the dish of extra stuffing in the oven to heat. Cover the turkey loosely with aluminum foil and let rest for 15 to 30 minutes before carving. Meanwhile, pour the drippings from the roasting pan through a strainer into a small bowl, then chill in the freezer so that the fat can be skimmed off. Add the remaining 1/2 cup bourbon to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute. Strain into a medium saucepan. Add the giblet stock and bring to a simmer. Skim off fat from the chilled pan juices before adding to the pan. In a small bowl, dissolve cornstarch in 1/4 cup water; slowly add to the simmering sauce, whisking until slightly thickened. Stir in the remaining 2 tablespoons mustard and 1 teaspoon brown sugar. Taste and adjust seasonings. Remove string from turkey and carve, discarding skin. Serve with gravy and stuffing. Makes 20 servings.

Cuz'n Taz's Apple-Mustard Glazed Christmas Ham
The sweet and tangy glaze turns an ordinary baked ham into a special feast!
Submitted by: Cousin Taz Moreland, Tyner, KY.

Ingredients:
1 cup apple jelly
1 tablespoon prepared mustard
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1 (5 to 7-pound) fully cooked bone-in ham Whole cloves

Directions:
: In a small saucepan, combine jelly mustard, lemon juice and nutmeg; bring to a boil; stirring constantly. Remove from heat; set aside. Score the surface of the ham, making diamond shapes 1/2-inch deep; insert a clove in each diamond. Place ham on a rack in a shallow roasting pan. Bake, uncover at 325*F (160*C) for 20 minutes per pound or until a meat thermometer reads 140*F (60*C). During the last 30 minutes of baking, brush with glaze twice. Allow ham to sit for 10 minutes before slicing. Serves 8 to 10.

Christmas Cranberry and Pecan Crusted Rack of Pork
Submitted by: John "Woody" Smith, Tampa, FL.

Ingredients:
Brining Solution:
1 1/2 quarts cranberry juice
12 ounces cranberry vodka (optional)
1/2 cup salt
1 center cut rack of pork with fat and silver skin removed
3 tablespoons clarified butter

Cranberry Paste:
4 ounces dried cranberries

Pecan Crust:
8 ounces toasted pecans
8 ounces plain bread crumbs
2 ounces picked thyme
3 ounces clarified butter
Cranberry Sauce, recipe follows

Directions:
Combine the brining solution ingredients together and cover the pork with the cranberry liquid overnight. Puree the dried cranberries in a blender with a little bit of water until smooth. Toast the pecans. Place in food processor and pulse until slightly ground. Add bread crumbs and picked thyme. Pulse again. Add 3 ounces clarified butter until mixture sticks together to adhere on the pork. Preheat oven to 325*F (160*C). After the pork has been brined, remove from the liquid and pat dry. Discard the brining liquid. Heat a large sauté pan until hot, add 3 tablespoons of clarified butter and sear the rack on both sides. Place the pork on a meat rack. Spread the cranberry paste on the pork and then top with the pecan bread crumbs. Cover with foil and bake for about 1 1/2 hours or until meat thermometer registers 130*F (55*C). Remove the foil about 10 to 15 minutes before the pork is done, to brown the pecan crust. Allow the pork to rest 15 minutes before slicing. When ready to serve slice the rack of pork into 8 slices and serve with cranberry pork sauce. Makes 8 servings.

Cranberry Sauce:
1 cup fresh or frozen cranberries
1 tablespoon butter, plus 4 ounces (1 stick) cold butter, cut into small pieces
Sugar
Salt
1 cup (Riesling) wine
2 cups cranberry juice
1 thyme sprig

Directions: Sauté the cranberries in 1 tablespoon of butter until they start to split, sprinkle with sugar and salt, deglaze with the wine and reduce until almost dry. Add in the cranberry juice and thyme sprig; reduce by 1/2. Strain the sauce through a fine sieve, whisk in the remaining cold butter and check for proper seasoning.

FatBoy Molasses Black Pepper Glazed Christmas Ham

Ingredients:
1 (10 to 12-pound) fully-cooked, bone-in smoked ham
2 cups orange juice
1/4 cup honey
1/4 cup molasses
2 tablespoons brown sugar
2 tablespoons Dijon-style mustard
1 tablespoon coarsely ground black pepper

Directions:

Place ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick into the upper surface of the ham. Position rack in the lower third of the oven; heat to 325*F. Place ham in oven and bake until internal temperature, as measured with a meat thermometer, reads 130*F., about 1 1/2 to 2 hours. Meanwhile, in a small saucepan bring the orange juice to a boil; reduce heat to a simmer and reduce the orange juice by about half, stirring occasionally, about 15 to 20 minutes. Stir in honey, molasses, brown sugar, mustard and pepper. Simmer slowly until thickened, about 25 to 30 minutes. Set aside. When ham reaches 130*F., start basting: Using a pastry brush, brush the glaze generously on all surfaces of the ham. Continue to bake for 10 minutes; baste again two more times, until internal temperature of ham reaches 140*F. Remove from the oven and let the ham rest in roasting pan on a rack for at least 10 minutes, or up to 30 minutes. Baste with the drippings in the bottom of the pan a few times before carving. Makes about 20 servings with leftovers.

Now for Ms. Melody's Awesome Desserts!! OH! Yeah!

Cranberry Cheesecake

Ingredients:
Topping:
1 cup granulated sugar
2 tablespoons cornstarch
1 cup cranberry juice
1 1/2 cups fresh or frozen cranberries

Crust:
1 cup graham cracker crumbs (about 14 squares)
3 tablespoons granulated sugar
3 tablespoons butter, melted

Filling:
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
4 large eggs
1 cup purchased eggnog
1 tablespoon vanilla extract
Directions:
Preheat oven to 325*F (160*C). Grease a 9-inch springform pan; set aside. In a saucepan, combine the first four ingredients; bring to a boil. Reduce heat; cook and stir over medium heat until all the berries have popped open. Remove from heat; set aside. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press into the bottom of prepared pan. Bake for 10 minutes. Cool on a wire rack. In a large mixing bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs, beating on low speed until just until blended. Add eggnog and vanilla; beat just until blended. Pour 2/3 of the filling over the crust. Top with half of the cranberry mixture (cover and refrigerate the remaining half of cranberry sauce). Spoon the remaining filling on top. Bake for 60 to 70 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer at room temperature and then refrigerate for several hours or overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Makes 12 servings.

Christmas Cranberry Shortcakes

Creamy Christmas Eggnog Cheesecake

Ingredients:
1 cup Honey Maid Graham Cracker Crumbs
1/2 cup granulated sugar, divided use
1/4 cup butter or margarine, melted
1/4 teaspoon ground nutmeg
1 (1/4-ounce) envelope Knox Unflavored Gelatin
1/4 cup cold water
1 (8-ounce) package Philadelphia Cream Cheese, softened
1 cup eggnog
1 cup cold whipping cream, whipped

Directions:
Mix cracker crumbs, 1/4 cup of the sugar, the butter and nutmeg; press firmly onto bottom of 9-inch springform pan. Sprinkle gelatin over water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatin is completely dissolved; stirring occasionally. Beat cream cheese and remaining 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatin, then eggnog, beating well after each addition. Refrigerate until slightly thickened. Gently stir in whipped cream. Pour over crust. Refrigerate 4 hours or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim. Cut cheesecake into 8 slices to serve. Store leftover cheesecake in refrigerator. Makes 8 servings.

Christmas Cranberry Pound Cake

Ingredients:
1 (10.75-ounce) frozen pound cake, thawed
3/4 cup cream cheese, softened
1 tablespoon powdered sugar
1/2 cup fudge sauce
1/2 cup English toffee bits
2/3 cup Ocean Spray® Jellied Cranberry Sauce
Whipped cream or ice cream, optional
* This Recipe is best when made one day before serving.

Directions:
Directions: Cut pound cake into thirds lengthwise. Beat cream cheese and powdered sugar together until light and fluffy, using an electric mixer. Heat fudge sauce in microwave on HIGH for 30 seconds or until smooth and spreadable. Place cranberry sauce in a small bowl and beat with a fork until smooth. Spread a generous 1/3 cup cream cheese on the bottom piece of pound cake. Next spread 1/4 cup fudge sauce on cream cheese layer. Sprinkle with 1/4 cup toffee bits. Gently spread with 1/3 cup cranberry sauce. Set aside. Spread middle piece with remaining cream cheese followed by 1/4 cup fudge sauce. Sprinkle with 1/4 cup toffee bits. Gently spread with 1/3 cup cranberry sauce. Place on top of bottom layer. Place top piece of pound cake on top of layers. Wrap cake in foil and refrigerate overnight. When ready to serve, cut into slices. Serve with whipped cream or ice cream, if desired. Makes 7 servings.

Holiday Rice Pudding

Ingredients:
3 cups cooked rice
3 cups milk
1/2 cup granulated sugar
3 tablespoons butter or margarine
1/2 cup dried cranberries
Finely grated zest of 1 lemon
1 teaspoon vanilla extract

Directions:
Combine rice, milk, sugar and butter in 2 to 3-quart saucepan. Cook over medium heat, stirring often, for 20 minutes. Add cranberries and lemon rind; cook 10 minutes. Remove from heat; add vanilla. Spoon into serving dishes. Makes 6 servings.

Peppermint Cheesecake

Ingredients:
1 cup chocolate wafer crumbs
3 tablespoons butter or margarine, melted
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/2 cup milk
1/4 cup crushed peppermint candy
1 cup heavy cream, whipped
3 ounces chocolate candy bars, grated

Directions:
Combine chocolate wafer crumbs and melted butter; press onto the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Cool. Soften flavored gelatin in cold water; stir over low heat until dissolved. In a bowl, combine softened cream cheese and sugar, mixing at medium speed with an electric mixer until well blended. Gradually add the gelatin mixture, milk, and crushed peppermint candy, mixing until blended. Chill until slightly thickened but not set. Whip cream to soft peaks and fold into thickened mixture along with grated chocolate candy bar. Pour over the crust and chill until firm. Makes 12 servings.

Santa's Pumpkin Crumb Cake

Ingredients:
1 (18.25-ounce) package yellow cake mix
1 (16-ounce) can pumpkin
1/2 cup brown sugar, packed
1/2 cup vegetable oil
3 large eggs
1/2 cup chopped nuts
1 teaspoon pumpkin spice
Topping:
1/2 cup granulated sugar
1/2 cups all-purpose flour
1/4 cups margarine or butter, softened
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350ºF. In a large bowl, combine all ingredients and blend on low speed until completely moistened, about 1 minute. Beat at medium speed for 2 minutes. Spread batter in greased 9 x 13-inch pan. In a medium bowl, combine topping ingredients with a fork. Mixture will be crumbly. Sprinkle evenly over batter. Bake 40 to 45 minutes or until center springs back when lightly touched. Makes 12 to 15 servings

Have a Merry Christmas!

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