Ingredients:

1 8 ounce block cream cheese
1/2 cup finely chopped dried cherries
6 tablespoons crushed pecans
5 tablespoons mayonnaise
1 tsp. spicy brown mustard
8 slices thin slices of ham

In a small bowl combine the cream cheese, cherries, pecans, mayonnaise and mustard; mix well. Spread mixture on ham slices and roll up jelly roll style; fasten with toothpicks. Allow to chill several hours. Remove the toothpicks and carefully slice into 1/4 inch pieces. Can be served on crackers or alone. Place on holiday platters for serving.

Makes about 80 rolls.

Ingredients:

10 or 12 medium potatoes, cooked, drained & mashed.
8 ounces of cream cheese.
8 ounces of sour cream.
1 stick of butter or margarine.

Whip all ingredients together until smooth and refrigerate overnight. Sprinkle paprika on top and reheat in oven or microwave when ready to serve.

Ingredients:

1 pound high-quality white bread -- sliced
milk or water -- for soaking
4 pounds potatoes
6 tablespoons butter -- softened
2 teaspoons salt
1 cup hot milk
6 tablespoons bacon grease or butter
2 cups onion -- finely chopped
2 cups celery -- finely chopped
2 eggs -- lightly beaten
1 handful celery leaves -- chopped
1/2 cup parsley -- chopped

Soak the bread slices in a deep bowl of milk or water for 15 minutes.

Lift them out by the handful and squeeze the liquid out. Tear the bread into small pieces.

Peel the potatoes, cover with salted water, bring to a boil and cook for about 20 minutes. Drain. Then add the butter, salt and hot milk, and whip to mashed consistency.

Melt the bacon grease in a large skillet, add the onion and celery, and sauté until soft. Stir in the squeezed bread, then combine with mashed potatoes.

Add eggs, celery, parsley and pepper.

Put mixture into buttered casserole dish. Cover with foil, and bake for 30 or 40 minutes in a 350-degree oven. Baste with turkey drippings, if desired.

Serves 10-12.

Ingredients:

1 cup all-purpose flour
1/2 cup shortening
1 teaspoon salt
4 Tablespoons ice water
2 cups milk
1/2 pound butter
1 cup sugar
1 teaspoon vanilla
2 teaspoons cinnamon

Mix four, shortening and salt. Mix with a fork or pastry blender. Add ice water and mix well. Roll out on a floured board until 1/2 inch thick. Cut with 3" biscuit cutter. On each round place 1/2 tablespoon butter and sprinkle with sugar and cinnamon. I usually mix them together. Fold over like a turnover and seal edges.

Heat milk to just before a boil. Pour into baking dish and add vanilla. Add rest of butter and sugar and cinnamon mixture and mix well until sugar dissolves. Place dough turnovers into milk mixture and bake at 300 degrees for about 30 minutes.

I usually taste the milk mixture before adding the dough to make sure that it is sweet enough and also to make sure that there is enough cinnamon. I have given the amounts as close as I can. My grandma did not measure and so that is how she taught me. So play around with it as far as the taste goes and add or lessen the amounts of sugar, butter and cinnamon to your own taste.

Ingredients:

1 pkg. 2 layer spice cake mix
l can (2l oz.) apple pie filling
3 eggs
3 tablespoons sugar
1 teaspoon ground cinnamon
whipped topping

Heat oven to 350. Grease (or lightly spray) bottom only of a 13 x 9 inch rectangular pan.

Beat cake mix (dry), pie filling, and eggs in a large bowl on low speed for 2 minutes. Spread half of the batter in the pan. Mix sugar and cinnamon; sprinkle half of the mixture over batter in pan.

Spread remaining batter into pan; sprinkle with remaining sugar-cinnamon mixture.

Bake at 350 for 32 to 36 minutes or until toothpick inserted in center comes out clean; cool. Serve with whipped topping.

Ingredients:

1-1/3 cup sugar
1 cup softened butter
2 Tbsp. water
1 Tbsp. dark corn syrup
1 tsp. vanilla
3/4 cup semisweet chocolate chips
2/3 cups chopped walnuts

send your recipes to:
gloria@keepsmiling.com

In a large microwave safe bowl, mix sugar, butter, water and corn syrup. Microwave on high four minutes. Stirring every two minutes, heat six to eight minutes longer until thickened and gold in color. Add vanilla; stir well.

Pour mixture into 9x13 dish. Spread chocolate chips over hot toffee. Sprinkle with nuts. Cool completely. Break into pieces.