Holiday Brandy Alexander
Ingredients:
1 1/2 ounces brandy
1 ounce Creme de Cacao
2 ounces eggnog
Directions:
1 Pour the brandy, creme de cacao and eggnog into a cocktail shaker half-filled with ice cubes.
2 Shake well, and strain into a cocktail glass.
3 Garnish with grated nutmeg, and serve.

Chocolate-Hazelnut Coffee
Ingredients:
10 ounces medium roast brewed coffee
1 ounce godiva chocolate liqueur
1 ounce hazelnut-flavored liqueur
sugar (optional)
Directions:
1 Also required: 12 ounces wine, glass preheated.
2 Pour hot coffee in the heated wine glass and
3 Stir in the two liqueurs and sugar if using.

Zucchini Logs
Ingredients:
5 regular sized zucchini
1 (6 ounce) package reduced-fat cream cheese, softened
1 cup shredded cheese, like Taco blend
1 (1 1/4 ounce) envelope vegetable soup mix
Directions:
1 In a bowl, combine cream cheese, soup mix and shredded cheese.
2 Set aside.
3 Pre-heat oven to 350 degrees and grease a cookie sheet.
4 Cut off the ends of the zucchini and then cut them in half, lengthwise.
5 With a teaspoon, gut the zucchini (not all the way to the skin), making sure to leave a little bit of flesh at the skinny tip of the squash.
6 You want there to be enough room that you can stuff the zucchini, but you want to have more than filler and skin.
7 Fill the zucchini halves with the cheese mixture. (Don’t be afraid to really stuff them.).
8 Place zucchini on cookie sheet and bake for 25 minutes.
9 After cooking, you may leave them in the oven to remain warm, but note that they will continue to brown on top

Cheese Straws
Cook Time: 25 minutes
Ingredients:
1 stick plus 6 tablespoons butter (14 tablespoons), room temperature
3 cups sharp Cheddar cheese
1 3/4 cups all-purpose flour, plus more for rolling
1/8 teaspoon salt
1/2 teaspoon ground cayenne pepper, more or less
1 teaspoon Worcestershire sauce
Directions:
1. Put the butter and cheese in the container of a food processor. Add the flour, salt, cayenne, and Worcestershire. Cover and blend thoroughly. If a food processor is not used, put the flour, salt and cayenne in a bowl. Add the butter, cheese, and Worcestershire, and using two knives or a pastry blender, blend thoroughly. Wrap in waxed paper or plastic wrap and chill for at least 1 hour.
2. Preheat oven to 300°.
3. Roll small amounts of dough into a long tube about the width of a straw and cut in desired lengths. Or, roll dough out on a floured surface to about 1/8-inch to 1/4-inch thickness, cut into strips, and gently twist. Arrange the strips on 1 or 2 ungreased baking sheets.
4. Bake in preheated 300° oven for 20 to 25 minutes, or until the straws are crisp and lightly browned. Remove and let cool.
Tip: If you roll them into straw shapes, use a flat block or flat wide dish bottom to roll them uniformly. Makes about 5 to 6 dozen.

Cranberry Cocktail Meatballs
Ingredients:
2 pounds ground beef
1 cup corn flake crumbs
2 eggs
1/4 cup chopped, fresh parsley
1/3 cup ketchup
1/4 cup minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (16 ounces) cranberry sauce, jellied or
whole cranberry sauce
12 ounces chili sauce
1 tablespoon brown sugar, firmly packed
2 teaspoons lemon juice
Directions:
1. In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan. Heat oven to 300°.
2. While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to crockpot and keep on LOW for serving.
3. Makes 4 to 5 dozen meatballs, depending on size.

More great Holiday Recipes