Brussels Sprouts in Garlic Butter

15 Brussels sprouts, halved lengthwise
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper

Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
Reduce heat to medium, add smashed garlic and cook until lightly browned.
Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
Top with freshly grated parmesan and salt& pepper to taste.

OYSTER SAUSAGE STUFFING

1 envelope onion soup mix
2 cups boiling water
1/2 cup butter, cubed
10 cups cubed day-old bread, toasted
1 can (8 ounces) whole oysters, drained
1/2 pound bulk pork sausage, cooked and drained
1/2 cup minced fresh parsley
3/4 teaspoon poultry seasoning

1 Place soup mix in a bowl; add boiling water and let stand for 5 minutes.
In a Dutch oven, melt butter. Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally.
Gently stir in the oysters, sausage, parsley and poultry seasoning.
2 Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 375° for 40-50 minutes or until heated through.
Yield: 9 cups (enough to stuff an 8- to 10-pound turkey).

PEPPERMINT BISCOTTI

Drizzled with melted chocolate and sprinkled with crushed peppermint candy, this flavorful biscotti is a favorite.
It’s one of the many sweets I make for Christmas.

3/4 cup butter, softened
3/4 cup sugar
3 eggs
2 teaspoons peppermint extract
3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candy

FROSTING:
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candy

1 In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract.
Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).
2 Divide dough in half. On an ungreased baking sheet, shape each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in.
slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.
3 In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth.
Drizzle over biscotti; sprinkle with candy.
Place on waxed paper until set. Store in an airtight container.
Yield: about 3-1/2 dozen.

CREAMY PEPPERMINT PATTIES

These smooth chocolate candies fill the bill for folks who like a little sweetness after a meal but don’t want a full serving of rich dessert.

1 package (8 ounces) cream cheese, softened
1 teaspoon peppermint extract
9 cups confectioners’ sugar
3/4 cup milk chocolate chips
3/4 cup semisweet chocolate chips
3 tablespoons shortening

1 In a large mixing bowl, beat the cream cheese and extract until smooth. Gradually add confectioners’ sugar, beating well.
2 Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties. Cover and refrigerate for 1 hour or until chilled.
3 In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate; place on waxed paper until firm. Store in the fridge.

GLAZED APPLES AND SAUSAGE

2 pounds uncooked pork sausage links
2 large tart apples, peeled and sliced
1 large onion, chopped
1/3 cup water
1/4 cup packed brown sugar

1 Cook the sausage according to package directions. Meanwhile, in a large saucepan, combine the apples, onion, water and brown sugar. Cook over medium heat for 5-8 minutes, stirring occasionally. Add the sausage; heat through.