Marshmallow Cream Fudge

Ingredients:

3 cups of chocolate chips
1 (14 oz can) of sweetened condensed milk
1 TBSP heavy cream
1/2 tsp baking soda
2 teaspoons vanilla extract
1-2 cups of marshmallow cream.

Directions:

Melt chocolate, condensed milk, baking soda, and heavy cream together in a double boiler.
pour into a parchment lined 8x8 in pan and mix in marshmallow cream. I like to leave swirls.
refrigerate for 3 hours or until firm.

Candy Cane fudge

Ingredients:

3 cups white chocolate chips
1 (14oz) can of sweetened condensed milk
1 TBSP heavy cream
2 tsp vanilla extract
1/2 tsp baking soda
5 candy canes (I use about 10 candy canes for more peppermint flavor)

Directions:

Make a double boiler with a heat proof bowl and a pot a simmering water. mix chocolate chips, condensed milk,  cream and baking soda until smooth.
Remove from heat and stir in extracts and 1/3 of candy canes.
Pour into a parchment lined 8x8 inch pan. sprinkle with remaining candy canes and refrigerate for 3 hours or until set. lift parchment and fudge out of pan and cut into 1 inch squares and serve.

Chocolate mint cookies

Ingredients:

1 cup of softened butter
1 1/2 cups of sugar divided
1/2 cup of brown sugar firmly packed
1 egg
1 tsp peppermint extract
1 tsp vanilla extract
2 cups of flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp salt
Andes candies mints unwrapped cut in half approx. 21

Directions:

preheat oven to 350
combine butter, 1 cup of sugar, and brown sugar in a large mixing bowl.
beat at medium speed scraping sides often (1-2 min) until creamy.
Add egg and extracts continue beating 1-2 min. until mixed
reduce speed to low
Add flour, cocoa, baking powder, and salt.
beat 1-2 min. until blended
shape dough into 1 inch round balls
roll in remaining sugar
bake 10-13 min until edges are set
immediately press mint half into center of cookie. let stand 2 minutes remove from cookie sheet. cool completely mint will set up as it cools.

ginger snap cookies and dip

Cookies:
Ingredients:

1 cup of sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 cups of flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger or 2 tsp fresh ginger
1/4 tsp cloves

Directions:

Lightly grease cookie sheets.
in large bowl, combine first 4 ingredients blend well
stir in remaining ingredient, blend well
chill dough for 1 hour
pre-heat oven to 375
shape dough into inch round balls and roll in sugar bake for 7-10 minutes (times vary depending on oven)
(makes 48 cookies)

Dip: 
Ingredients:
8oz of cream cheese
1 cup confectioners sugar (powdered sugar)
2 tsp f pumpkin pie spice ( cinnamon,cloves,nutmeg)
8oz of whip topping (1 container) thawed

combine all ingredients and beat until blended and refrigerate until ready to serve.

(via kris st. peter) 

Pumpkin Risotto

Ingredients:

2 cloves of grated garlic
1 Medium Onion
1 TBSP Olive oil
1 TBSP butter
1 1/2 cups of arborio rice
4 slices of thick bacon diced or pancetta
1 cup of butternut squash or fresh (cooked) pumpkin
4-5 cups of chicken or vegetable stock
1/2 cup of Parmesan cheese
salt, and pepper to taste

Directions:

heat butter and oil together in a large frying pan.
gently cook bacon, garlic and onions
add rice and cook continue stirring until well coated
add pumpkin
stir in 1 cup of stock until absorbed and continue adding stock 1 cup at a time until rice is tender stirring continuously.
season as needed
stir in cheese and top with parsley and serve immediately