1. First, preheat the oven to 375° F.
2. Next, grease two large cookie sheets.
3. Then, cream the margarine and sugar in a large mixing bowl with a mixer at medium speed.
4. Beat in the milk, egg, vanilla, and orange peel.
5. Combine the dry ingredients in a large bowl.
6. Gradually mix the dry ingredients into the creamed mixture.
7. Carefully fold in the cranberries. Do not use a mixer for this step.
8. Drop the cookie batter, by the rounded teaspoonful, onto the cookie sheets.
9. Space the cookies about two inches apart.
10. Bake the cranberry drop cookies in the oven for 10 to 12 minutes.
11. Lastly, allow them to cool on a cooling rack before storing.

Storage Tip: Because these are very soft cookies, store them in a single layer. Or, place wax paper between layers.

1. First, in a mixing bowl, cream the butter and sugar.
2. Next, blend in the ground nutmeg, egg, and extracts.
3. Stir in the flour.
4. Chill dough for 1 – 2 hours or overnight.
5. Preheat the oven to 350° F.
6. Remove the dough from the refrigerator and roll it into 1/2-inch diameter rolls.
7. Cut the rolls into 3-inch pieces.
8. Next, place the individual cookies two inches apart onto an ungreased cookie sheet.
9. Bake in the oven for 15 minutes or until lightly browned.
10. Remove the cookies and place them on a wire rack to cool.
11. While the cookies are cooling, prepare the frosting.
12. Cream the butter until light and fluffy.
13. Then, add 2 cups of confectionery sugar and the extracts, mixing the frosting together well. 
14. Beat in the light cream and the third cup of sugar.
15. Next, frost the cookies.
16. Then, use the tines of a fork to draw lines along the length of the frosted cookies to simulate the bark of a tree.
17. Finally, sprinkle the top of the eggnog logs with ground nutmeg.

1. Preheat the oven to 350° F.
2. In a large bowl, cream together the butter and sugars until it is light and fluffy. 
3. Next, beat in the egg and vanilla extract.
4. In a second bowl, combine the flour, baking soda, and salt.
5. Then blend the dry ingredients into the butter and sugar mixture. 
6. Add twenty drops of green food coloring. Then, mix together well.
7. If you want a lighter green, like the color of the Grinch, use 10 drops of yellow and 8 – 9 drops of red food coloring. You may need to experiment with the ratio to get the desired light green color.
8. Fold in Christmas M&Ms.
9. Drop heaping teaspoonfuls of cookie dough onto ungreased sheets. It should make about 48 cookies.
10. Then, place the cookies into the oven and bake them for 10 – 12 minutes. The cookies are done when the edges are slightly browned. Do not over-bake them. 
11. Allow the cookies to cool for a minute or two.
12. Then, place them onto a wire rack to completely cool.
13. Store the cookies in an air-tight container. They can also be frozen.

1. Brush vegetable oil onto the inside of a 9″ x 13″ pan or baking dish.
2. Then, lightly dust the pan with powdered sugar.
3. In a stand mixer with the whisk attachment, put the unflavored gelatin and 1/2 cup of water. Stir lightly and let the gelatin dissolve and soften.
4. Prepare the syrup. In a saucepan, put the granulated sugar, corn syrup, ½ cup of water, and salt. Bring it to a boil while gently stirring to dissolve the sugar.
5. Attach a candy thermometer to the side of the pan and continue boiling the syrup until it reaches 240°F.
6. Remove the pan from the heat. Wait for the bubbles to subside. Then, turn the mixer on low and slowly pour the syrup into the gelatin.
7. Beat in the vanilla.
8. Gradually increase the mixer speed to high. Continue beating for about 5 minutes or until the mixture is thick and forms a ribbon when the whisk is lifted.
9. Scrape the mixture into the pan. Spread and smooth it out with a wet spatula.
10. Allow the marshmallows to cool until they are no longer sticky. It takes about 4 hours. Or, cover it with aluminum foil and let it sit overnight.
11. To cut the marshmallows, first dust the top of them with powdered sugar. 
12. Then, dust a cutting board with powdered sugar.
13. Next, use a rubber spatula to pull the marshmallows away from the pan. Invert the pan over the cutting board and allow the marshmallow to drop onto the board.
14. Dust the marshmallow with more powdered sugar.
15. Brush a long, thin knife with vegetable oil and powdered sugar so it won’t stick in the marshmallows. 
16. Now, cut the marshmallow in the pan into 6 to 8 inch strips, depending on how big or small you want them. And then cut them crosswise.
17. Coat the cut pieces with more powdered sugar. Remove any excess sugar.
18. Store the marshmallows in an air-tight container. They store for up to a week.

Recipe Tip: Try using a pizza cutter instead of a sharp knife. 

1. Put the whipped cream into a bowl.
2. Drain and coarsely chop the pineapple. Then, add it to the bowl.
3. Add the mini marshmallows.
4.  Drain and coarsely chop the cherries. Then, add them to the bowl.
5. Drain and add the mandarin oranges.
6. Coarsely chop the walnuts and add them to the bowl. 
7. Mix together all of the ingredients. 
8. Refrigerate for two to three hours.

Recipe Tip: The walnuts can get soggy if you keep leftovers for a day or two. You can omit the mixture from the ingredients and put them in a side bowl for people to sprinkle on top.

1. In a large mixing bowl, coarsely crumble dry toast.

2. Set aside.

3. In a frying pan, sauté onion, celery, and mushroom in 6 Tablespoons margarine until tender.

4. Mix in salt and black pepper.

5. Pour over toast. crumbs

6. Add 3 cups turkey stock, and mix together.

7. Let stand for about 10 minutes.

8. Toss well and pour into a greased baking dish.

9. Place turkey cubes on top of the dressing.

10. Melt 2 Tablespoons margarine.

11. Blend in flour and stir until bubbly.

12. Add 2 cups of turkey stock and milk. Stir briskly until it thickens.

13. Pour over turkey and dressing.

14. Drizzle on melted margarine.

15. Sprinkle breadcrumbs on top.

16. Bake in oven at 350° F for 1 1/2 hours.

17. Serve this turkey and dressing hot.

Recipe Tip: Add a veggie. Try adding 1/2 cup of cooked peas or corn to the recipe. Do this right after step #5.

1. In a bowl, blend softened cream cheese and sour cream.

2. Add 1/2 bottle of taco sauce and mix.

3. Spread the mixture onto a large platter.

4. Layer on the remaining ingredients.

5. Top with remaining taco sauce.

6. Put in the refrigerator until ready to serve.

7. Serve with taco chips.

1. Cook macaroni, drain, and rinse.

2. Drain the fruit, and save the juice.

3. Refrigerate the fruit.

4. Beat eggs and mix with sugar, salt, and flour.

5. Add fruit juice and cook until it begins to thicken.

6. Remove from heat and pour over cooked macaroni. Stir mix into the pasta and let stand overnight in the refrigerator.

7. Fold fruit and cool whip into the pasta.