Wassail Punch...

2 quarts apple cider
2 cups orange juice
2 cups pineapple juice
1/2 cup lemon juice
1/2 cup sugar
12 whole cloves
4 cinnamon sticks (3 to 4 inches each)

In a large kettle, bring the first seven ingredients to a boil. Reduce heat; simmer for 10-15 minutes. Remove cinnamon and cloves. Serve warm. If desired, stud orange slices with cloves and float in each cup as garnish.

Easy Berry Relish...

1 12oz. pkg. fresh or frozen cranberries
2 1/2 cups sugar
1 2/3 cups ginger ale
1/3 cup lemon juice
1 3oz. pkg. raspberry gelatin

In a saucepan, combine the first four ingredients. Cook over medium heat until the berries pop, about 15 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into serving bowl. Chill overnight.

Rice-Stuffed Cornish Hens...

3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup butter, divided
3 cups cooked rice
3/4 cup raisins
1/3 cup chopped walnuts
3 tbsp. honey
2 tbsp. lemon juice
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/8 tsp. pepper
6 Cornish game hens (about 20oz. each)

In a skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat. Add rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper; mix well. Stuff hens. Place on a rack in a large shallow baking pan. Soften the remaining butter; rub over skins. Bake, uncovered, at 375 degrees for 1 hour or until the juices run clear.

Almond Cranberry Tart...

1 1/4 cups sugar, divided use
1 cup finely chopped toasted slivered almonds
1 cup all-purpose flour
1/2 cup butter
1 egg
1 tsp. vanilla extract
1 envelope unflavored gelatin
1/4 cup water
1 12oz. pkg. fresh or frozen cranberries
1/2 cup red currant jelly

In a bowl, combine 1/4 cup sugar, almonds, and flour. Cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and chill 30 minutes. Coat fingers with flour and press mixture into the bottom and 1 1/2-inches up the sides of a greased 9-inch springform pan. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool.

Meanwhile, soften gelatin in water; set aside. In a saucepan, cook cranberries, jelly and remaining sugar over medium-low heat until berries pop. Remove from the heat; stir in gelatin until dissolved. Cool; pour into crust. Chill at least 4 hours. Garnish with whipped cream and almonds if desired.

Peppermint Kisses...

2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 cup sugar
2 peppermint candy canes, one green, one red, crushed

In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Beat in sugar, one tablespoon at a time, until stiff and glossy. Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1-inch hole in a corner. Squeeze 1 1/2-inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle half with red crushed candy canes and half with green candy canes. Bake at 225 degrees for 1 1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.

Caramel Cheesy Cookies...

1 box devil's food cake mix
1/2 cup unsalted butter, softened
3 eggs, divided use
1 8oz. pkg. cream cheese, softened
2 tsp. vanilla extract
2 cups powdered sugar
1/2 cup toffee pieces or chips
1 4oz. jar caramel topping

Preheat oven to 350 degrees. Grease a 9X13-inch glass or metal pan; set aside.

In a bowl, mix the cake mix, butter and 1 egg by hand. Press into the bottom of the prepared pan.

In another bowl, use an electric mixer to combine remaining 2 eggs, cream cheese, vanilla and powdered sugar. Pour over bottom layer. Sprinkle toffee pieces over top.

Bake for 30 to 40 minutes, until top changes to light brown. Remove and cool completely. Drizzle caramel topping on top. Cut into squares. Store on a platter, loosely covered, at room temperature the first day. Refrigerate thereafter. Keeps for one week.

Eggnog Cookies...

1 cup butter, softened
2 cups sugar
1 cup eggnog
1 tsp. baking soda
1/2 tsp. ground nutmeg
5 1/2 cups all-purpose flour
1 egg white, lightly beaten
Colored sugar

In a mixing bowl, cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill for one hour.

On a lightly floured surface, roll out half of the dour to 1/8-inch thickness. Cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar. Bake at 350 degrees for 6-8 minutes or until edges are lightly browned. Cool on wire racks.