Ricotta Cheese Cake with Cinnamon

You'll Need

• 1 yellow cake mix
• 1 1/2 lbs. Ricotta cheese
• 4 eggs
• 3/4 cup of sugar
• 1 tsp of vanilla

 Make cake mix as directed on package in 9"x13" greased and floured pan.
Beat together cheese, eggs, sugar and vanilla.
Spoon mixture on top of batter, a little at a time, spread as you spoon it.
Bake at 350 degrees for 40 to 45 minutes.
After cooled, spread 4 ounces Cool Whip on top and chopped, real fine, walnuts, 1/2 cup.
Sprinkle with cinnamon and sugar mixture, about 1/4 cup

Peanut Punch

You'll Need

• 8 ounces shelled roasted peanuts
• 1 1/2 pints water
• 1 can sweet milk
• 1/2 tsp vanilla essence
• 1/2 tsp freshly grated nutmeg
• 1 tsp honey

 Place the shelled peanuts in an blender.
Pour water in gradually while blending the peanuts Blend thoroughly.
Strain mixture through a sieve lined with muslin, pouring in a little at a time.
Discard the contents.
Add milk and ingredients, then sweeten to taste

Rum Eggnog

You'll Need

• 1 cup coconut milk
• 1 cup sweetened condensed milk
• 1 cup evaporated milk
• 1 cup white rum, or to taste
• 1 cup water
• 3 cinnamon sticks
• 4 egg yolks, well beaten
• Ground cinnamon for garnish

Combine all of the milks and the rum in a blender or a food processor. Set aside. Boil the water with the cinnamon sticks. Cool to room temperature. Discard the cinnamon sticks.
Combine all of the ingredients except the ground cinnamon and beat well in a blender or food processor in batches. Pour the eggnog into glass bottles and refrigerate until ready to use. To serve, transfer the eggnog to a punch bowl and sprinkle the cinnamon on top

Fresh Cherryade

You'll Need

• 2 1/2 cups fresh cherries
• 1/4 cup sugar
• 1 sprig fresh tarragon
• juice of 2 limes
• 2 cups soda water
• ice and lime twists, to serve

Place to cherries, sugar and tarragon in a small pan with 1 1/2 cups of water. Gently bring to a boil, stirring until the sugar dissolves, then simmer for 10 minutes until the cherries are very soft.
Remove from the heat, then pass through a sieve to remove the stones and tarragon and puree the cherries.
Stir in the lime juice, then chill until ready to serve.
Transfer to a jug and top up with soda water. Pour into ice filled glasses and serve garnished with lime twists

Tom and Jerry

You'll Need

• 12 eggs
• 1 1/4 cups confectioners' sugar
• 20 fluid ounces brandy
• 24 cups milk
• 1 pinch ground nutmeg

Separate the eggs. In a large bowl beat the egg whites until frothy. Whisk in 3/4 cup of the confectioners' sugar and beat until stiff peaks are formed.
Beat the egg yolks with the remaining 1/2 cup of confectioners' sugar and about 4 to 5 tablespoons of the brandy until light and lemon colored. Fold the egg whites into the egg yolks and refrigerate.
In a large stock pot heat the milk until hot but do not boil. Reduce heat and keep milk hot.
To each mug add 2 tbsp brandy (or more to taste) and 1 large heaping tablespoon of egg mixture. Stir and fill mug with hot milk. Place another tablespoon of egg mixture on top and sprinkle with nutmeg

Hebrew National Chili Hot Dog Corn Bread Casserole

You'll Need

• 1 teaspoon finely chopped fresh garlic
• 2 medium onions, chopped
• 1 bell pepper, chopped
• 1/4 cup chopped celery
• 3/4 pound ground round beef
• 3/4 pound quartered Hebrew National; Kosher Beef Hot Dogs
• 2 (14 ounce) cans whole tomatoes
• 2 tablespoons chili powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon oregano leaves
• 1 teaspoon cumin
• Salt and pepper to taste
• Ground cayenne pepper to taste
• 
  
• Batter for Classic Southern Cornbread
• 1 cup yellow or white cornmeal, preferably stone ground
• 1/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup soy milk (non-dairy) or water
• 1 large egg, beaten
• 1/8 cup vegetable oil, preferably sunflower
• 1/2 cup shredded soy (non-dairy) cheddar cheese

 In a large Dutch oven or 6-quart saucepan, add olive oil, onions, green peppers, celery, garlic, and ground beef. Brown the meat over medium heat, stirring occasionally. Sprinkle on the spices and cook for 2 minutes.

Add tomatoes and hot dogs and simmer. Pour into a 12 x 7 1/2 x 2-inch baking dish.

Make the cornbread batter. Place the batter on top, sprinkle with soy Cheddar cheese, and bake at 375 degrees F for 25-30 minutes until brown and bubbly.

Serve with chopped onions and chopped tomatoes

Chocolate Brains

You'll Need

• 1 cup chocolate chips
• 1 cup chow mein noodles
• 1/2 cup mini marshmallows

 Grease sides of medium mixing bowl. Combine noodles and marshmallows in greased bowl.

Microwave chocolate chips in glass measuring cup or bowl. Stir every 30 seconds or so until chips are melted.

Pour chocolate over noodles and marshmallows and mix until coated.

Put a little oil on hands and shape into 6 balls. Place on wax paper and cool in refrigerator until chocolate is hardened