Preheat oven to 350F. Combine marmalade and chili powder in a plastic bag, add chicken legs and shake until evenly coated. Place chicken on foil on a baking tray and spoon any remaining marmalade/chili powder. Bake for 30 minutes or until done.

6 potatoes
1 and 1/4 C of cream
1 packet of French Onion Soup mix

Slice potatoes into about 1/4 inch thick slices, place into a baking dish. Combine cream and soup mix, pour over potatoes and bake in oven at 350 degrees for 30 minutes.


1 package of Yellow Cake Mix
1 package (stick) of Cream Cheese
1 stick of Butter
1 egg yolk
Chocolate chips (optional)

Directions:
- Soften Butter and Cream Cheese in microwave
- Mix together Butter, Cream Cheese, Cake Mix and Egg Yolk together.
(The batter will be thick)
- With a spoon add dollops of the mixture to a well greased baking pan.
- Heat oven to 350 and bake for 10 minutes (until tops begin to brown)
- When cookies are done, let cool and enjoy as is– OR melt chocolate and add a dollop to the middle… allow chocolate to ha.rden.

Since I am Italian, we eat a lot of pasta. You just can’t have spaghetti without meatballs in my house! I honestly never gave it much thought to how I could make them differently so it was still the same great dinner but with a variation.  Have you seen the Ultimate Party Meatballs? This is a fantastic and simple recipe the family will love! I will admit that I was a bit “ewww” at first but they are so good!

So if you are having friends over to watch a game,hosting a dinner or just want a kick to an old favorite, with just three ingredients, Ultimate Party Meatballs are bound to be a hit with your guests.

(also check out this cool little video)

Ingredients
(1) 14 oz can Ocean Spray Jellied Cranberry Sauce
(1) 12 oz bottle Heinz Chili Sauce
(1) 2 lb bag frozen, pre-cooked, cocktail size meatballs

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.

Makes 30 appetizer servings.

Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

Want some other great party planning recipes and entertaining ideas? Check out the Ultimate Party Meatballs site for any of your upcoming parties this holiday season.

Disclosure: I provided with Heinz Chili Sauce and Cranberry Sauce to assist in creating this recipe. In addition, Mom Central has promised to send me a gift card to thank me for taking the time to participate. All opinions are my own, are based on facts through my experience with this product and may or may not be shared by you. See my full disclosure policy here.

Eggnog Cheesecake Bars

Ingredients:
14 Grahamn Crackers
1 3/4 cups Graham Cracker Crumbs
3 tablespoons sugar
1 teaspoon nutmeg, divided
1/3 cup butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
2 eggs
1 cup canned or refrigerated eggnog
Nutmeg (optional)

Directions:

1. Finely crush crackers (should have about 1 3/4 cup crumbs). In small bowl stir together crackers, 3 tablespoons sugar and 1/2 teaspoon of the nutmeg. Add butter. Toss until combined. Press onto bottom of 13 x 9 x 2-inch baking pan. Bake at 350ºF for 8 minutes.

2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 3/4 cup sugar, vanilla and remaining 1/2 teaspoon nutmeg. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in eggnog.

3. Bake at 350°F about 22 minutes or until almost set. Cool on wire rack for 1 hour. Lightly sprinkle with additional nutmeg, if desired. Refrigerate at least 2 hours. Cut into bars.

*NOTE: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.

SOURCE

Directions

Make a red pepper coulis: drain roasted red peppers and add to food processor with 2 tsp. olive oil. Puree until smooth and no lumps remain.

Pour coulis into the center of an 8″ rimmed salad plate. (Hint: a plain white plate works best)

Position Alouette Elégante in the center of the coulis.

Sprinkle paprika and chopped chives or parsley around the rim of the plate.

Serve with your favorite crusty bread.

SOURCE

Dreamy Chocolaty Egg Nog Pie

Filling:
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
2 3/4 cups Turkey Hill Egg Nog Limited Edition Premium Ice Cream, melted, divided
1/2 cup granulated sugar
5 tablespoons cornstarch
2 eggs, beaten
1 teaspoon vanilla extract
1 9-inch frozen pie shell, baked according to package directions

Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Directions

1. Place semi-sweet and milk chocolate chips into medium-sized heat-proof bowl.
2. Set aside 3/4 cup melted ice cream.
3. In small saucepan over low heat, heat remaining 2 cups melted ice cream until very hot, stirring occasionally. Remove from heat.
4. Stir hot ice cream into chocolate. Allow to stand for a minute, then stir or whisk gently until smooth. Set aside.
5. In a large saucepan, combine sugar and cornstarch. Set aside.
6. Place eggs in small bowl. With fork, gradually beat in 3/4 cup remaining melted ice cream.
7. Pour egg mixture into sugar mixture in saucepan.
8. With whisk, stir until combined, scraping pot sides and bottom with rubber spatula.
9. Stir until mixture comes to a boil.
10. Boil and stir 1-1/2 minutes. Remove from heat.
11. Immediately add melted chocolate mixture and vanilla. Gently stir until combined.
12. Pour into the cooled pie crust.
13. Place a piece of plastic wrap over the pie, having it touch the filling so that a skin won’t form in the refrigerator. Chill for at least 4 hours.
14. In a medium mixing bowl, beat cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff.
15. Spread whipped cream over chocolate cream pie.
16. Garnish with chocolate shavings or mini semi-sweet chocolate chips, if desired.
17. Store pie in refrigerator.

Source

Partying in costume calls for easy-eating fare, and these cheesy monster digits fit the bill.

INGREDIENTS:

Mozzarella string cheese
Green bell pepper
Cream cheese

DIRECTIONS:

1. Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife (parents only) to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.

2. Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured.

3. For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it’s about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.

1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/8 teaspoon salt
10 pretzel rods, about 8 1/2 inches long, cut crosswise in half
2 teaspoons shortening
2/3 cup semisweet chocolate chips
Butterscotch-flavored chips, melted
Double recipe (Learn more about scaling recipes)
1. Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.

2. Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble “bristles” of broom.

3. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.

4. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.

Ingredients:
1 lb. white chocolate coating
1 pkg. Nutter Butter Peanut Bars
1 pkg. mini chocolate chips
Preparation:
In the top of a double boiler melt white chocolate coating. Dip cookies into coating covering completely. Set on waxed paper to cool. Spread melted chocolate to areas which did not get covered. Add eyes using mini chocolate chips.