Marshmallow Dreidels

For an easy spin on the Chanukah top, whip up these fun treats that look as good as they taste! Marshmallows form the dreidels’ bodies, chocolate kisses serve as the tips, and pretzel sticks act as the knobs. A quick dip in melted white or milk chocolate provides a surface for colorful sprinkles.

Ingredients:

One bag of marshmallows

One bag of thin pretzel sticks

One bag of Hershey’s Kisses

One package white chocolate chips

One package milk, semi-sweet or dark chocolate chips

Assorted Sprinkles

Directions:

Line a baking sheet with waxed or parchment paper.

Using a separate microwave-safe bowl for each type, melt the chocolate chips over low heat, stirring frequently to prevent scorching. Remove from heat.

Spear each marshmallow with a pretzel stick, making sure it goes about 3/4 of the way into the marshmallow. Using the pretzel stick as a handle, dip one of your treats into the chocolate so that it is completely coated.  Adhere a Hershey’s Kiss to the other end of the marshmallow.  Place on lined baking sheet and decorate with sprinkles.

Put the marshmallow dreidels in the fridge for 10 minutes before serving.

“My family has a favorite recipe for Sweet Potato Casserole that I only make during the holidays.”

– Tricia White, Managing Editor, Good Life Family Magazine

Sweet Potato Casserole

Casserole:

¾ stick margarine, softened

1 ½ cups sugar

¼ teaspoon cinnamon

6 oz. can evaporated milk

2 eggs, beaten

1 teaspoon lemon juice

6 – 8 sweet potatoes, cooked and mashed

Topping Ingredients:

¾ stick of margarine, softened

1 cup pecans, chopped

1 cup corn flakes, crushed

½ cup brown sugar

Mix together the casserole ingredients and pour into a greased dish.  Bake uncovered at 400°F for 30-40 minutes until firm.

Mix together topping ingredients and spread over cooked casserole.  Return to the oven and bake uncovered at 400°F for 10 minutes until topping is golden and bubbly.

“Holidays would not be complete in our home without Bourbon Pumpkin Cheesecake.”

– Beth Donahue, Creative Director, Good Life Family Magazine

Bourbon Pumpkin Cheesecake 

Adapted by the Donahues

Crust:

3/4 cup graham cracker crumbs

1/4 cup light brown sugar

1/2 stick (1/4 cup) unsalted butter, melted and cooled

Filling:

1 1/2 cups canned pumpkin

3 large eggs, beaten

1/2 cup light brown sugar

2 tablespoons heavy cream

1 teaspoon vanilla

1 tablespoon bourbon liqueur or bourbon

1/2 cup granulated sugar

1 tablespoon cornstarch

1 1/2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

3 (8 ounce) packages cream cheese, at room temperature

Topping:

2 cups sour cream

2 tablespoons granulated sugar

1 tablespoon bourbon liqueur or bourbon

Stir together crust ingredients until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up sides of a 9-inch springform pan. Chill crust 1 hour.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla and bourbon until combined. In a separate bowl, stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger and salt. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour the filling into crust, smoothing the top. Place the springform pan into a shallow baking pan and bake at 350°F until center is just set, 50 to 60 minutes. Transfer to a rack and cool 5 minutes.

Whisk together topping ingredients. Spread on top of cheesecake and bake for 5 more minutes. Cool completely in springform pan on a rack.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving. Garnish with pecan halves.