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Dinner Recipe: Leek Potato Pancakes
Servings: 6
Taste of Home ~ Step by Step
I received this recipe from my great-grandmother. She brought this over from England, where they enjoyed leeks immensely during the fall and winter.
Recipe by: Suzanne Kesel ~ Cohocton, New York

Ingredients:

• 1/2 pound russet potatoes, peeled and quartered (about 1 large)
• 2 pounds medium leeks (white portion only), thinly sliced
• 4 large eggs, lightly beaten
• 1/2 cup dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup canola oil, divided
• Optional: Sour cream, apple sauce and chopped chives

Preparation Instructions:

• Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender, adding leeks during the last 3 minutes. Drain.
• Transfer potatoes and leeks to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour.
• Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain pancakes on paper towels. If desired, serve with sour cream and apple sauce, and top with chopped chives.
• Serve and enjoy!

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Dinner Recipe: Winter Solstice Roasted Turkey with Herbs
Servings: 8-10
Simply Family Recipes ~ Step by Step
Basking in the warmth of the holiday season, this Winter Solstice Roasted Turkey with Herbs is a centerpiece that promises to dazzle your guests with its golden crisp skin and succulent, herb-infused flesh. A harmonious blend of aromatic herbs and slow roasting transforms the humble turkey into a festive masterpiece.

Unveiling a turkey that’s moist and tender with a herbaceous aroma, this dish pairs beautifully with a cranberry-orange relish or a classic gravy. The crispy skin gives way to juicy meat, making each bite a celebration of winter flavors.
Recipe by: Simply Family Recipes

Ingredients:

• 1 whole turkey (12-14 lbs), thawed if frozen
• 1/2 cup unsalted butter, softened to room temperature
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh sage, finely chopped
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 large orange, quartered
• 1 head of garlic, halved crosswise
• 2 cups low-sodium chicken stock

Preparation Instructions:

• Preheat your oven to 325°F (163°C) and position the rack in the lower third of the oven to ensure even cooking.
• In a small bowl, mix the softened butter with rosemary, thyme, sage, salt, and pepper until well combined. Tip: Letting the butter soften naturally ensures a smoother herb blend.
• Pat the turkey dry inside and out with paper towels. This step is crucial for achieving that perfectly crispy skin.
• Gently loosen the skin over the turkey breast and thighs with your fingers, then spread half of the herb butter underneath the skin directly onto the meat.
• Rub the remaining herb butter all over the outside of the turkey. Tip: Massaging the butter under and over the skin locks in moisture and flavor.
• Stuff the turkey cavity with the quartered orange and halved garlic head for an aromatic depth that permeates the meat.
• Place the turkey on a rack in a roasting pan, breast side up, and pour the chicken stock into the bottom of the pan to keep the meat moist during roasting.
• Roast the turkey in the preheated oven for about 3 to 3 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Tip: Basting every hour with pan juices ensures a golden, flavorful crust.
• Once done, remove the turkey from the oven and let it rest for at least 20 minutes before carving to allow the juices to redistribute.

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Dinner Recipe: Roasted Rack of Lamb
Servings: 8
Food Network ~ Step by Step
Seasoning is key for a perfect piece of lamb: Michael Symon loves to use fresh rosemary, salt and just a pinch of sugar.
Recipe by: Michael Symon

Ingredients:

• Grated zest of 2 lemons
• 2 tablespoons chopped fresh rosemary
• 1/4 cup kosher salt
• Pinch of sugar
• 2 8-bone racks of lamb, chine bone removed, frenched
• 1/4 cup canola oil

Preparation Instructions:

• Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
• Preheat the oven to 300 degrees F.
• Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
• Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.

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Dinner Recipe: Lemony Shrimp Scampi Pasta
Servings: 4
Food Network ~ Step by Step
Bright, zesty and full of garlicky goodness, this lemony shrimp scampi pasta is a festive twist on a classic that’s perfect for elevating your Christmas dinner spread.
Recipe by: Melissa d'Arabian

Ingredients:

• 6 garlic cloves, pressed or grated
• 2 lemons, zested and juiced
• 5 tablespoons olive oil
• 1 teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper
• 3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
• 1/4 onion
• 3/4 pound thin linguini
• 2 tablespoons butter
• 1 small bunch parsley, leaves chopped

Preparation Instructions:

• In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.
• Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
• Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
• Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

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Dinner Recipe: Red Wine-Braised Brisket Roulade
Servings: 6-8
Food Network ~ Step by Step
You'll need one bottle of dry red wine, some brandy, tomato puree, and veal demi-glace to make this mouth-watering mulled-wine-esque roulade.
Recipe by: Food Network Kitchen

Ingredients:

• 1 8-ounce bag pearl onions
• 5 thyme sprigs
• 2 bay leaves
• 1 tablespoon juniper berries
• 1 4-pound flat-cut brisket, trimmed
• Kosher salt and freshly ground pepper
• 3 medium carrots, halved crosswise and quartered lengthwise
• 3 medium parsnips, halved crosswise and quartered lengthwise
• 2 to 3 tablespoons extra-virgin olive oil
• 5 cloves garlic, smashed
• 1 large shallot, sliced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 750-ml bottle dry red wine
• 1/4 cup brandy
• 7 ounces fresh veal demi-glace (such as D'Artagnan)
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley, plus more for topping

Preparation Instructions:

• Trim the pearl onions and cut a slit up the sides from root to tip. Transfer to a bowl and cover with hot water; let sit 30 minutes to soften, then drain and peel; set aside.
• Meanwhile, wrap the thyme, bay leaves and juniper berries in a square of cheesecloth and tie closed; set aside.
• Butterfly the brisket: With your knife parallel to the cutting board, slice the brisket in half horizontally almost all the way through, leaving one side attached; open like a book. (If the brisket is triangular, cut from the pointed side toward the wider side.) Pound with the flat side of a meat mallet until about 3/4 inch thick, if needed.
• Season the brisket with salt and pepper and arrange with the wider of the two short sides in front of you. Arrange the carrots and parsnips horizontally across the brisket, close to the side in front of you. Starting from this side, roll the brisket over the vegetables to make a tight log and set seam-side down. Tie in 2-inch intervals using kitchen twine, then tie across the length, tucking in the ends. Season with salt and pepper.
• Preheat the oven to 250 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven over high heat. Add the brisket and cook, turning, until browned all over, 12 to 15 minutes. Remove to a plate.
• Reduce the heat to medium. Add the remaining 1 tablespoon olive oil if the pot looks dry, then add the garlic, shallot and tomato paste and cook, stirring, until golden, about 1 minute. Sprinkle in the flour and cook, stirring constantly, until golden, about 1 minute. Add the wine, brandy, pearl onions and cheesecloth bundle and bring to a boil. Whisk in the demi-glace and 1 cup water and return to a boil.
• Nestle the brisket in the liquid and return to a boil. Cover and transfer to the oven. Bake, turning halfway through, until the brisket is tender and a thermometer inserted into the center registers 190 degrees F to 200 degrees F, about 4 hours. Remove from the oven, uncover and turn the brisket. Let rest in the sauce at least 30 minutes.
• Transfer the brisket to a cutting board. Discard the cheesecloth bundle. Skim the fat off the top of the sauce and cook over high heat until thick and glossy, 15 to 20 minutes. Remove from the heat and whisk in the butter, then stir in the parsley.
• Remove the twine from the brisket and cut into 1-inch-thick slices. Transfer the sauce and brisket to a platter; top with more parsley.

Cook’s Note:
Veal demi-glace is a thick stock that gives this sauce its rich flavor. It's sold refrigerated at butcher shops and specialty stores. If you can't find it, use 2 cups beef stock and omit the water in step 6.

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Dinner Recipe: Crispy-Skinned Chicken a l'Orange
Servings: 4
Food Network ~ Step by Step
Melissa d’Arabian’s Crispy-Skinned Chicken à l’Orange brings French flair to your table with golden chicken in a sweet, citrusy orange sauce perfect for a festive New Year’s meal.
Recipe by: Melissa d'Arabian

Ingredients:

• Kosher salt and freshly ground black pepper
• 3 skin-on bone-in chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup frozen orange juice concentrate
• 4 tablespoons honey

Preparation Instructions:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

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Dinner Recipe: Fruit–Stuffed Pork Rib Roast
Servings: 6-8
Food Network ~ Step by Step
This sweet and savory stuffed pork rib roast will be the showpiece of your holiday meal at the fraction of the cost of a beef rib roast. To make it easy to slice into individual portions after roasting, make sure to ask the butcher to remove the backbone and have them French the rib bones for a neater presentation. Once you’ve carved the roast, don’t let those bones go to waste! We pop them back into the oven to crisp up for a little added treat.
Recipe by: Food Network

Ingredients:

• 1 6-bone pork rib roast, bones frenched, backbone removed (about 4 pounds)
• 2 tablespoons unsalted butter
• 2 ounces sliced prosciutto, chopped
• 2 shallots, finely chopped
• 1/2 cup chopped dried figs
• 1/2 cup chopped dried apricots
• 2 tablespoons chopped fresh thyme
• Kosher salt and freshly ground pepper
• 3 cups low-sodium chicken broth
• 1/2 cup chopped fresh parsley
• 1/4 cup breadcrumbs
• 1 teaspoon paprika
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
  
  Preparation Instructions:
  
• Remove the pork from the refrigerator 1 hour before roasting. Preheat the oven to 350 degrees F. Melt the butter in a medium skillet over medium heat. Add the prosciutto and cook, stirring, until the edges begin to crisp, 2 to 3 minutes. Add the shallots and cook until softened, about 2 minutes. Add the dried figs and apricots, 2 teaspoons thyme, 1/2 teaspoon salt and a few grinds of pepper. Stir, then add 1 cup broth. Bring to a simmer and cook until most of the broth is absorbed, 4 to 5 minutes. Stir in the parsley and breadcrumbs; set aside to cool.
• Place the roast on a cutting board, bones pointing up. Holding a sharp knife at a 45-degree angle, begin to carve the meat from the bone, stopping within 3/4 inch of the bottom so the bones are still attached to the rest of the roast. Rotate your knife so it’s parallel to the cutting board and continue to cut into the roast to butterfly it, keeping a uniform 3/4-inch thickness and stopping short of cutting through to the other side. Open up the roast like a book and season the cut side with 1 teaspoon salt and a few grinds of pepper.
• Spread the fig mixture evenly over the meat, leaving a 1-inch border on the top and bottom. Roll up the roast, enclosing the filling. Use twine to tie the roast closed, tying between each bone (5 ties total). Season the outside with 1 tablespoon thyme, the paprika, 1 teaspoon salt and a few grinds of pepper.
• Heat the olive oil in a large ovenproof skillet over medium heat. Add the roast, fat-side down, and brown, about 3 minutes. Transfer the skillet to the oven and roast 30 minutes. Turn the roast fat-side up and roast until a thermometer inserted into the center registers 140 degrees F, 40 to 50 minutes. Transfer to a clean cutting board and let rest 10 minutes. Reserve the skillet. Increase the oven temperature to 450 degrees F.
• Remove the twine from the roast. Cut off the bones in one piece and transfer to a baking sheet, cut-side up. Roast until browned and crisp, 5 to 7 minutes. Let the roast rest 10 more minutes.
• Meanwhile, set the skillet with the pan drippings over medium heat and add the remaining 1 teaspoon thyme. Once the juices begin to bubble, sprinkle in the flour and whisk until smooth. Add the wine, bring to a boil and cook until thickened, 1 to 2 minutes. Whisk in the remaining 2 cups broth, bring to a simmer and cook until slightly thickened, about 5 minutes.
• Carve the roast into 8 slices and separate the bones into individual ribs. Serve with the pan sauce.

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Dinner Recipe: Citrus-Brined Roast Turkey
Servings: 8-10
The Pioneer Woman ~ Step by Step
You started the holiday season with turkey, so why not end it with one? This citrus-brined bird is a great option.

This bird has a flavorful citrus brine that'll make your Thanksgiving meal even more memorable! Note: Add on a 24-hour brining period to the total time.
Recipe by: Ree Drummond

Ingredients:

For the Brine:

• 5 bay leaves
• 5 garlic cloves, minced
• Peel of 3 oranges, plus 1 orange, cut into wedges
• 1 lemon, cut into wedges
• 1 lime, cut into wedges
• 3 cups apple juice or apple cider
• 2 cups packed dark brown sugar
• 1 1/2 cups kosher salt
• 3 Tbsp. peppercorns

For the Turkey:

• 1 12- to 14-pound turkey (save the giblets and neck for the gravy)
• 1 orange
• 1 stick salted butter, softened
• 1 Tbsp. fresh thyme leaves, plus 4 to 5 sprigs
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 3 cups low-sodium chicken broth
• 1 cup dry white wine

Preparation Instructions:

• Combine all the brine ingredients in a large pot with 2 gallons cold water. Stir until the sugar and salt dissolve. Bring to a boil, then turn off the heat and cover. Let cool completely.
• Pour the cooled brine into a large brining bag or pot. Add the turkey and refrigerate for 16 to 24 hours.
• When ready to roast, remove the turkey from the brine. Submerge the turkey in a pot of fresh cold water. Allow to sit in the clean water for 15 minutes to remove the excess salt.
• Preheat the oven to 275 ̊. Remove the turkey from the water, pat dry and place breast-side up on a roasting rack set in a large roasting pan. Using a vegetable peeler, shave off thick pieces of orange peel and slice them very thin (reserve the orange). Combine with the butter, thyme leaves, salt and pepper in a bowl. Smear the butter mixture all over the skin and in the crevices so that the turkey is totally covered. Slice the reserved orange into wedges and place in the cavity of the turkey along with the thyme sprigs. Cross the legs and tie them together with kitchen twine. Pour the chicken broth and wine into the bottom of the pan. Cover the whole pan with heavy- duty foil, tucking it underneath the pan. Roast for 10 minutes per pound (so, for a 12-pound turkey, about 2 hours).
• After the first stage of cooking, remove the turkey from the oven and discard the foil (the turkey will still be pale). Insert a meat thermometer into the thigh, increase the oven temperature to 350 ̊ and return the turkey to the oven. Continue roasting, basting the turkey every 30 minutes, until the thermometer reads 165 ̊ to 168 ̊, 2 to 2 1/2 more hours. Remove from the oven and cover loosely with clean foil. Let rest for 30 minutes before carving. Save the drippings for gravy.

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Dinner Recipe: Farmer Cheese Dumplings
Servings: 6
allrecipes ~ Step by Step
I'm going to show you the simplest, easiest dumpling recipe I know. Just so everyone is clear — I'm talking about American-style dumplings. This technique will work no matter what liquid you're going to simmer the dumplings on top of — gravy, soup, stew, whatever you like.
Recipe by: John Mitzewich

Ingredients:
Gravy:

• 3 tablespoons unsalted butter
• ½ pound skinless, boneless chicken thighs, cubed
• 1 yellow onion, diced
• ⅓ cup flour
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 6 cups chicken broth
• 2 celery, diced
• 1 large carrot, diced
• ½ teaspoon fresh thyme leaves (Optional)
• 2 tablespoons sliced green onions

Dumplings:

• ½ cup farmer's cheese
• 1 large egg
• 1 ¼ teaspoons minced fresh rosemary
• ½ teaspoon kosher salt, or to taste
• 1 pinch freshly ground black pepper
• ⅓ cup self-rising flour
• 1 pinch cayenne pepper

Preparation Instructions:
Gather the ingredients.
• Melt butter in a high saucepan with a lid over medium-high heat. Add chicken thighs and cook, stirring, until lightly browned, about 5 minutes. Add onion and cook, stirring, until soft and translucent, about 5 minutes. Season with salt, pepper, and cayenne. Mix in flour and stir until flour is well mixed in, making a roux, 2 to 3 minutes. You can add more flour if you want a thicker stew.
• Pour in chicken broth and scrape up browned bits from the bottom. Add carrots and celery and bring gravy to a simmer. Lower heat to medium-low and maintain a steady simmer. Add thyme leaves and simmer until gravy is slightly reduced and has thickened, about 45 minutes.
• Meanwhile, make the dumplings: Combine farmer's cheese, egg, rosemary, salt, and pepper in a bowl. Mix with a spoon until smooth. Add self-rising flour and mix until a very stiff batter forms.
• Raise heat to medium and bring gravy back to a steady simmer. Add green onions.
• Remove 1 heaping tablespoon dumpling batter at a time. Shape with the use of a second tablespoon into oval dumplings and carefully drop into the simmering liquid. You should get a total of 6 dumplings out of this recipe. Dust with cayenne pepper, cover, and reduce heat to medium-low.
• Simmer and steam dumplings until they are puffed up and cooked through without stirring or peaking, about 15 minutes. Taste and adjust seasoning with salt if necessary.
• Serve and enjoy!

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Dessert Recipe: Champagne Jelly Flutes
Servings: 8
Food Network ~ Step by Step
The secret to keeping the floating bubbles in these champagne jellies is making sure your liquids are very cold — and cooling the mixture quickly so that the gelatin sets before the bubbles dissolve. Inserting the raspberry creates more bubbles, as the trapped gasses move around before the jellies are fully set. The result is a dramatic and festive sparkling treat best scooped with a spoon.
Recipe by: Food Network

Ingredients:
• Three 1/4-ounce packets unflavored powdered gelatin
• 1/2 cup sugar
• 1 bottle dry sparkling wine, such as Champagne or Prosecco, chilled
• 2 cups sparkling pale white grape juice, chilled
• 8 raspberries
• 1 tablespoon half-and-half

Preparation Instructions:
• Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.
• Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don't let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.
• Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.
• Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.

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Dessert Recipe: Bloody Mary Oysters
Servings: 6-8
Food Network ~ Step by Step
A dish of chilled, shucked raw oysters is a fun and festive way to start an evening. This version simply involves stirring together a Bloody Mary-inspired mixture loaded with punchy horseradish as a mignonette-like topping. Serve ice-cold and wash them down with your favorite celebratory beverage.
Recipe by: Food Network

Ingredients:
• 1/4 cup tomato juice
• 4 teaspoons horseradish
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• Freshly ground pepper
• Celery salt
• 2 dozen small oysters
• Crushed ice, for the platter
• Small celery leaves, for topping

Preparation Instructions:
• Stir together the tomato juice, horseradish, lemon juice, Worcestershire, hot sauce, 1/2 teaspoon pepper and a pinch of celery salt in a bowl; chill the sauce until ready to serve.
• Carefully shuck the oysters and arrange on a platter of crushed ice. Top each oyster with about 1/2 teaspoon sauce and a small celery leaf.

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Dessert Recipe: Candy Cane Cheesecake
Servings: 12
allrecipes ~ Step by Step
You can vary what you top this festive cheesecake with: crushed candy canes are a must, but you can spread whipped cream on top before sprinkling with candy canes, or drizzle with some melted chocolate chips. Please add your comments as you find ways to improve this recipe!
Recipe by: CARRIELOVESKEITH

Ingredients:
• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• ¼ cup butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• 1 ¾ cups white sugar
• ½ cup sour cream
• 2 ½ teaspoons vanilla extract, divided
• 3 eggs
• ½ teaspoon peppermint extract
• 2 dashes red food coloring
• ½ cup crushed peppermint candies

Preparation Instructions:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
• Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
• Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
• Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
• Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
• Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.

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Dessert Recipe: Crock-Pot Lava Cake
Servings: 12
Taste of Home ~ Step by Step
I love chocolate. Perhaps that’s why this decadent slow-cooker cake has long been a family favorite. Sometimes I serve it warm, with vanilla ice cream; the cake can also be served cold.
Recipe by: Elizabeth Farrell ~ Hamilton, Montana

Ingredients:

• 1 package devil's food cake mix (regular size)
• 1-2/3 cups water
• 3 large eggs, room temperature
• 1/3 cup canola oil
• 2 cups cold 2% milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 2 cups semisweet chocolate chips
• Whipped cream, optional

Preparation Instructions:

• In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker.
• In another bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm, with whipped cream if desired.

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