Marshmallow Dreidels
For a simple twist on the traditional Chanukah dreidel, make these delightful treats that are as enjoyable to look at as they are to taste! Marshmallows create the body of the dreidel, chocolate kisses become the tips, and pretzel sticks function as the knobs. A quick dip into melted white or milk chocolate adds a coating for vibrant sprinkles.
Ingredients:
One bag of marshmallows
One bag of thin pretzel sticks
One bag of Hershey’s Kisses
One package of white chocolate chips
One package of milk, semi-sweet, or dark chocolate chips
Assorted sprinkles
Directions:
Prepare a baking sheet by lining it with waxed or parchment paper.
Melt the chocolate chips in separate microwave-safe bowls for each type on low heat, stirring frequently to avoid burning. Remove from heat once melted.
Insert a pretzel stick into each marshmallow, pushing it about three-fourths of the way in. Hold the pretzel stick and dip the marshmallow into the melted chocolate until it is fully coated. Attach a Hershey’s Kiss to the opposite end of the marshmallow. Place the dreidel on the lined baking sheet and sprinkle with toppings.
Refrigerate the marshmallow dreidels for 10 minutes before serving.
“My family has a favorite recipe for Sweet Potato Casserole that I only make during the holidays.”
– Tricia White, Managing Editor, Good Life Family Magazine
Sweet Potato Casserole
Casserole:
¾ stick margarine, softened
1 ½ cups sugar
¼ teaspoon cinnamon
6 oz. can of evaporated milk
2 eggs, beaten
1 teaspoon lemon juice
6 – 8 sweet potatoes, cooked and mashed
Topping Ingredients:
¾ stick of margarine, softened
1 cup pecans, chopped
1 cup corn flakes, crushed
½ cup brown sugar
Combine the casserole ingredients in a bowl and pour into a greased baking dish. Bake uncovered at 400°F for 30-40 minutes until firm.
Mix the topping ingredients and spread over the baked casserole. Return to the oven and bake uncovered at 400°F for an additional 10 minutes until the topping is golden and bubbly.
“Holidays would not be complete in our home without Bourbon Pumpkin Cheesecake.”
– Beth Donahue, Creative Director, Good Life Family Magazine
Bourbon Pumpkin Cheesecake
Adapted by the Donahues
Crust:
¾ cup graham cracker crumbs
¼ cup light brown sugar
½ stick (¼ cup) unsalted butter, melted and cooled
Filling:
1 ½ cups canned pumpkin
3 large eggs, beaten
½ cup light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 tablespoon bourbon liqueur or bourbon
½ cup granulated sugar
1 tablespoon cornstarch
1 ½ teaspoons cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground ginger
½ teaspoon salt
3 (8 ounce) packages cream cheese, at room temperature
Topping:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon
Combine the crust ingredients until well-mixed. Press the mixture evenly across the bottom and up the sides of a 9-inch springform pan. Chill the crust for one hour.
In a bowl, whisk together the pumpkin, eggs, brown sugar, cream, vanilla, and bourbon until well combined. In another bowl, mix together the granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt. Add the cream cheese to this mixture, beating with an electric mixer on high until creamy, about 3 minutes. Lower the speed to medium and blend in the pumpkin mixture until smooth.
Pour the filling into the crust and smooth the top. Place the springform pan into a shallow baking pan and bake at 350°F until the center is just set, about 50 to 60 minutes. Remove from the oven and let it cool for 5 minutes.
Combine the topping ingredients in a separate bowl. Spread it on top of the cheesecake and bake for an additional 5 minutes. Let it cool completely in the springform pan on a rack.
Chill the cheesecake, covered, until cold, for at least 4 hours. Remove the sides of the pan and allow it to reach room temperature before serving. Garnish with pecan halves.
