1 cup butter, softened
2/3 cup sugar
1 egg yolk
2 teaspoons vanilla extract
2 cups all purpose flour
1/8 teaspoon salt
1 large egg
2 tablespoons whipping cream
1 (3.3 ounce) jars white sparkling sugar*
1 to 2 tablespoons light corn syrup (optional)
4 (2 ounce) squares vanilla candy coating

Beat butter at medium speed with an electric mixer until creamy. Gradually add 2/3 cup sugar, beating well. Add yolk and vanilla. Beat 1 minute or until yellow disappears. Combine flour and salt, gradually add to butter mixture, beating at low speed just until moistened.

Beat at medium speed 2 minutes. Divide dough into 3 portions. Shape each portion into a ball and wrap in plastic wrap. Chill 1 hour.

Line three baking sheets with parchment paper, sprinkle lightly with flour.

Unwrap each dough portion on a lightly floured surface, and roll into a 9 x 6 inch rectangle (about 1/4 inch thick).

Place 2 angel patterns on each rectangle, cut out, using a sharp knife. Remove and reserve trimmings.

Freeze angels on baking sheets 15 minutes. Carefully slide angels at least 3 inches apart onto baking sheets.

Whisk together egg and whipping cream, brush egg mixture lightly over angels. Sprinkle with sparkling sugar.

Bake at 350 degrees for 20 minutes or until golden, cool on pan 10 minutes. Transfer cookies with parchment paper to a wire rack to cool.

Press together reserved dough trimmings. Roll out on a lightly floured parchment paper-lined baking sheet to 1/4 inch thickness. Cut with a 1 inch star-shaped cutter. Removed and discard trimmings. Brush lightly with egg mixture. Sprinkle with sparkling sugar, reserving remaining sugar.

Bake at 350 degrees for 12 minutes or until golden. Remove with parchment paper to a wire rack to cool.

Brush upper one third of back of angels lightly with syrup. Sprinkle with reserved sparkling sugar, if desired. Dry.

Microwave coating in a 4 cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice. Pour into a small heavy-duty, zip top plastic bag. Seal, snip a tiny hole in a corner. Drizzle a small amount onto back of six stars (reserve extra stars for another use). Attach 1 star to center of each angel.

Drizzle coating in desired design over wings. Make small dots with coating along upper edge halos. Let stand until coating is hard. Store in an airtight container up to 1 week, or freeze up to six months.

Note: Find sparkling sugar at gourmet grocery stores, cake decorating shops and kitchen shops. Or order 3.3 ounces for $4.50 from La Cuisine - The Cook’s Resource in Alexandria, Virginia, at 1-800-521-1176.

1 (4 ounce) white chocolate bar, broken into pieces
1/2 cup whipping cream, divided
1 cup butter, softened
6 cups sifted powdered sugar
2 teaspoons vanilla extract

Microwave chocolate and 1/4 cup cream n a 1 quart microwave-safe bowl at medium (50% power) 1 minute and 10 seconds. Whisk until chocolate melts and mixture is smooth. (Do not overheat.)

Beat butter and 1 cup sugar at low speed with an electric mixer until blended. Add remaining sugar alternately with remaining whipping cream. Beat at low speed until blended after each addition.

Add chocolate mixture and vanilla. Beat at medium speed until spreading consistency.

1 1/2 cups chopped pecans
1/4 cup firmly packed light brown sugar
2 tablespoons whipping cream

Stir together all ingredients, spread in a lightly buttered 9 inch round cake pan. Bake at 350 degrees for 20 minutes or until coating appears slightly crystallized, stirring once. Remove from oven, stir and cool. Store in an airtight container.

Praline almonds:

Substitute 1 1/2 cups chopped sliced blanched almonds for pecans. Bake at 350 degrees for 15 minutes, stirring once.

Mix meat and bread crumbs. Mix all other ingredients in mixer, then add to meat. Form into balls and brown.

Sauce:

4 cups unsweetened pineapple juice
2 cups brown sugar
4 teaspoons ginger
2 teaspoons salt
2 cups vinegar
1/2 cup soy sauce
1/2 cup corn starch

Cook until thick and pour over meatballs.

Prep time: 45 minutes
Chilling time: 1 hour
Baking time: 8 minutes
Cooking time: 15 minutes

Cookies:
1 1/2 cups all purpose flour
3/4 cup butter, softened
1/2 cup cornstarch
1/3 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel

Frosting:
3/4 cup powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice

In large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes).

Divide dough in half. Shape each half into an 8 x 1″ roll. Wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).

Heat oven to 350 degrees. With sharp knife, cut each roll into 1/4 inch slices. Place 2 inches apart on cookie sheets. Bake for 8 to 12 minutes or until set. (Cookies will not brown.) Cool completely.

In small mixer bowl, combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy (1 to 2 minutes). Frost cooled cookies.

Beat potatoes with eggs, sugar and milk. Add butter, cinnamon, salt and allspice. Pour into pie shell. Bake at 375 degrees for 30 minutes.

Boil chicken until done, remove from bones. Reserve broth, set aside. Add can of cream of chicken soup. Mix dry ingredients for dumplings, beat in egg and milk. Roll out thin. Cut in squares and add to chicken broth. Cook 15 minutes covered on low heat. Add chicken last 5 minutes of cooking time.

3 (10 ounce) packages frozen broccoli spears
6 cooked chicken breasts, pulled in slivers
2 (10 ounce) cans cream of mushroom soup
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon sage
1 cup grated sharp cheddar cheese
1 cup seasoned bread crumbs
8 thin slices country ham

Preheat oven to 350 degrees. Butter a long casserole dish. Partially cook broccoli and place in dish. Place chicken on top of broccoli, then top with slices of ham. Mix soup, mayonnaise, lemon juice, Worcestershire sauce and sage together - spread over chicken. Top with cheese and bread crumbs. Bake until casserole bubbles, approximately 20 minutes.

2 pounds red potatoes, cubed and cooked until tender
1 cup zesty Italian dressing
1/2 teaspoon each of paprika and ground red pepper
6 slices thick cut bacon, cut into 1 inch pieces
1 medium onion, chopped
2 celery stalks, thinly sliced
4 hard boiled eggs, chopped

Mix potatoes, dressing and seasonings in a large bowl. Set aside.

Cook bacon in skillet on medium heat to desired crispness. Remove bacon from skillet, reserve 1 tablespoon drippings in skillet. Drain bacon on paper towels.

Add onion and celery to drippings in skillet. Cook and stir until crisp but tender. Add to potato mixture with bacon, mix lightly.

Special extra:

This salad is best when served warm, but it also tastes great at room temperature. Try making it the day before your party, cover and refrigerate. Let stand 1 hour at room temperature before serving.

Kick it up a notch!: Add a burst of color and flavor. Substitute 3 green onions, chopped, for 1 medium chopped onion and add 1 red or yellow pepper, chopped. Cook onions and pepper in skillet with celery until crisp but tender. Continue as directed.

1 (18 1/4 ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:

1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees. To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan. Prepare filling.

To make the filling: In a large bowl, beat the cream cheese and pumpking until smooth. Add the eggs, vanilla and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a littel gooey. As the cake sits for a while, the center will set a bit. Serve with fresh whipped cream.

Variations:

For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20 ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.