30 minutes

1 hour or overnight

8-10 minutes per batch

6 dozen cookies

2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 package (12 ounces) or 2 cups semisweet chocolate chips, melted, cooled
3 eggs, room temperature
1/2 cup vegetable oil
1 teaspoon peppermint extract or vanilla
1/3 cup powdered sugar, sifted
1/4 cup crushed peppermint candies or candy canes
1/3 cup granulated sugar, for rolling

Mix flour, cocoa powder, baking powder and salt in large bowl.
Combine sugar, cooled chocolate, eggs, oil and peppermint extract in mixer bowl. Beat on medium speed until blended. Gradually add flour mixture, beating on low speed until blended.
Refrigerate, covered, until firm enough to shape, about 1 hour or overnight.
Heat oven to 350°F. Mix powdered sugar and crushed candy in small bowl. Work with 1/3 of dough at a time, keeping remaining dough refrigerated. Shape dough into 1-inch balls; roll in granulated sugar first and then in crushed candy mixture. Place 2 inches apart on parchment paper-lined or ungreased baking sheets.
Bake in oven until lightly browned, 8-10 minutes. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely.

5 minutes

15 minutes

18

1 gallon fresh apple cider
1 stick cinnamon
2 star anise
4 cloves
3 allspice berries
1/2 cup sliced almonds, toasted
2 tablespoons honey
1 1/2 cups bourbon
3/4 cup applejack
1 cup honey liqueur
5 dashes apple bitters
2 tablespoons Tabasco Original Red Sauce, or more to taste
Orange twist, for garnish
Apple, sliced, for garnish

In stainless steel pot, combine cider with cinnamon, anise, cloves, allspice berries, almonds and honey. Simmer for 15 minutes. Remove from heat; add bourbon, applejack, liqueur, bitters and Tabasco Sauce.
Store in refrigerator until ready to be enjoyed. Once ready, gently warm cider cocktail.
Garnish with orange twist, sliced raw apple, almonds and dash of Tabasco Sauce.

48 pieces

15 minutes

15-20 minutes

1 pound (or 3 cups) chopped turkey (dark and white meat)
1 package (14 ounces) cornbread stuffing mix
1 jar (16 ounces) turkey gravy
1 can (6 ounces) cranberry sauce with whole cranberries

Preheat oven to 350°F. Spray mini muffin pans (as many as needed to make 48 bites) with nonstick cooking spray.
Chop freshly cooked or leftover turkey into 1/4-inch pieces.
In large bowl, prepare stuffing mix as directed on package. Add turkey to stuffing mixture. Stir in 1 cup turkey gravy. Mixture should hold together when spooned into a ball. If mixture is too dry, add more gravy by tablespoons until correct consistency is achieved.
Spoon stuffing mixture into muffin pan, filling each cavity full, then pressing mixture down to level top of each bite.
Bake for 15-20 minutes or until tops are golden brown. Remove from pan and garnish each bite with cranberry sauce. Additional gravy may be heated and served on side as dipping sauce.

35 minutes

Several hours or overnight

35-37 minutes

6 mini pies

3 cups all-purpose flour
1 teaspoon salt
1 cup vegetable shortening, cold
2 egg yolks
6-8 tablespoons ice water, divided
1 tablespoon fresh lemon juice

3 eggs, slightly beaten
1 can (15 ounces) pumpkin
3/4 cup packed light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup half and half

To make unbaked crusts, mix flour and salt in large bowl. Cut in shortening with pastry blender until pieces are size of small peas. Mix egg yolks, 6 tablespoons ice water and lemon juice in small bowl. Add to flour mixture, 1 tablespoon at a time, stirring lightly and tossing with fork until moistened and dough just holds together. Add remaining ice water, if needed. Gather dough and shape into six 1-inch-thick disks. Refrigerate, wrapped in plastic wrap, 1 hour or overnight.
Roll out each dough disk on lightly floured surface, rolling from center to edge, to form 6-inch circle. Fold into quarters; ease and unfold into 4-inch pie plate. Press pastry gently against bottom and sides of pie plate, easing out any air. Trim edge leaving 1/2-inch overhang. Fold overhang under; flute edge. Refrigerate, covered, at least 30 minutes.
Heat oven to 400°F.
Whisk eggs, pumpkin, brown sugar, cinnamon, salt, ginger and cloves in medium bowl. Beat in half and half. Pour approximately 2/3 cup into each mini piecrust.
Carefully place pies on rack in oven. Bake 15 minutes. Reduce oven to 350°F; continue baking 20-22 minutes or until knife inserted midway between center and edge of pie comes out clean.
Cool completely on wire rack. Refrigerate, loosely covered, until firm, several hours or overnight.
Garnish with toasted pecans and whipped cream.

16 individual pies

1 1/2 cups chopped tart apples
1/2 cup brown sugar
2 tablespoons water
2 teaspoons fresh lemon juice
3/4 cup California raisins
2 tablespoons all-purpose flour
1 tablespoon granulated white sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch ground cloves
1/2 teaspoon vanilla
1 1/2 tablespoons unsalted butter

2 cups all-purpose flour
1 teaspoon white granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/3 cup cold unsalted butter, cut into chunks
1/3 cup vegetable shortening
4-5 tablespoons cold water

1 egg
Pinch of salt

For filling, combine apples, brown sugar, water, lemon juice and raisins in 2-quart saucepan. Cover and cook over medium heat for 5 minutes until apples are just tender. Meanwhile, in small bowl, mix flour, sugar, salt and spices together well, and add liquid from cooking apples to make slurry. Then, add all to pan with apples and continue to cook, stirring constantly, until thickened, about 2 minutes. Remove from heat; stir in vanilla and butter. Set aside to cool.
Meanwhile for pastry, measure flour, sugar, salt and cinnamon into large bowl and with pastry blender, fork or two knives, cut in butter and shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing after each addition until flour is moist and dough just holds together. Turn onto lightly floured surface; knead together and shape into flattened disk. Divide into 4 equal pieces; wrap separately in plastic wrap or wax paper and chill for at least 30 minutes.
Preheat oven to 375°F. On lightly floured surface, roll out pastry dough, one piece at a time, and cut each piece into 4 small rounds with 3 1/2- or 4-inch cookie cutter. Place 1 scant tablespoon filling just below center on each piece; moisten edges and fold over, sealing edges with fork. Arrange on baking sheet and prick tops of each handheld pie in several places with fork or cut one small slit with sharp knife. Beat 1 egg with pinch of salt for egg wash and brush onto pies. Bake at 375°F for 20-25 minutes until lightly browned. Cool and serve.

McIntosh apples recommended.

6-8

2 pork tenderloins, about 1 pound each
2 limes
Kosher salt and freshly ground black pepper
1 teaspoon vegetable oil
1 (12-ounce) bag fresh cranberries
2/3 cup light brown sugar, packed
1 jalapeno, seeded and finely chopped

Preheat oven to 400°F. Finely grate zest from limes. Juice limes (about 4 tablespoons). In small bowl, mix half lime zest (about 2 tablespoons) with 1 teaspoon salt and 1/2 teaspoon pepper. Brush tenderloins with oil.
Place tenderloins in nonstick roasting pan, fat side up. Roast, flipping them over after 8 minutes. Add lime zest mixture to top, and continue roasting until digital meat thermometer reads between 145°F. (medium rare) and 160°F. (medium), about 35-40 minutes.
Meanwhile, in medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeno and remaining lime zest and juice. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until berries have burst and juices thickened, about 5 minutes. Set aside.
Transfer pork to carving board and let stand for 3-5 minutes. Meanwhile, in roasting pan, bring cranberry sauce to a boil over medium heat, scraping up any browned bits in pan with wooden spoon. Carve pork and serve with sauce.