Marshmallow Dreidels
Take your Chanukah festivities up a notch by creating these delightful marshmallow dreidels that are as visually appealing as they are delicious! Marshmallows shape the dreidel, while chocolate kisses serve as the top, and pretzel sticks act as the handles. A quick coating in melted white or milk chocolate allows for an assortment of bright sprinkles to adhere beautifully.
Ingredients:
1 bag of marshmallows
1 bag of thin pretzel sticks
1 bag of Hershey’s Kisses
1 package of white chocolate chips
1 package of milk, semi-sweet, or dark chocolate chips
Variety of Sprinkles
Instructions:
Prepare a baking sheet with waxed or parchment paper to prevent sticking.
In separate microwave-safe bowls, melt the chocolate chips on low heat, stirring often to avoid burning. Once melted, remove from heat.
Insert a pretzel stick into each marshmallow, pushing it about 3/4 of the way in. Use the pretzel as a handle to dip the marshmallow into the melted chocolate, ensuring it is completely coated. Attach a Hershey’s Kiss to the opposite end of the marshmallow. Arrange on the prepared baking sheet and sprinkle with your choice of toppings.
Refrigerate the marshmallow dreidels for 10 minutes to set before enjoying.
“During the holidays, my family looks forward to my special Sweet Potato Casserole recipe.”
– Tricia White, Managing Editor, Thewindowsclubs Magazine
Sweet Potato Casserole
Casserole Ingredients:
¾ stick margarine, softened
1 ½ cups sugar
¼ teaspoon cinnamon
6 oz. can evaporated milk
2 eggs, beaten
1 teaspoon lemon juice
6 – 8 sweet potatoes, cooked and mashed
Topping Ingredients:
¾ stick margarine, softened
1 cup pecans, chopped
1 cup corn flakes, crushed
½ cup brown sugar
Combine the casserole ingredients and pour them into a greased dish. Bake uncovered at 400°F for 30-40 minutes until set.
Mix the topping ingredients and spread them over the cooked casserole. Return to the oven and bake uncovered at 400°F for an additional 10 minutes, until the topping turns golden and bubbly.
“The holiday season would feel incomplete without our family’s Bourbon Pumpkin Cheesecake.”
– Beth Donahue, Creative Director, Thewindowsclubs Magazine
Bourbon Pumpkin Cheesecake
Recipe Modified by the Donahues
Crust Ingredients:
3/4 cup graham cracker crumbs
1/4 cup light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
Filling Ingredients:
1 1/2 cups canned pumpkin
3 large eggs, beaten
1/2 cup light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 tablespoon bourbon or bourbon liqueur
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 oz.) packages of cream cheese, softened to room temperature
Topping Ingredients:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon or bourbon liqueur
In a mixing bowl, combine the crust ingredients thoroughly. Press the mixture evenly across the base and half an inch up the sides of a 9-inch springform pan. Chill the crust for an hour.
In another bowl, whisk together the pumpkin, eggs, brown sugar, cream, vanilla, and bourbon. Separately, combine the granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt; add in the cream cheese and beat with an electric mixer on high until creamy, for about three minutes. Reduce the speed to medium and add the pumpkin mixture, beating until smooth.
Pour the filling into the crust, smoothing out the top. Place the springform pan inside a larger baking pan and bake at 350°F until the center is just set, around 50 to 60 minutes. Afterward, cool on a rack for 5 minutes.
Prepare the topping by whisking together its ingredients. Spread it over the cheesecake and return to the oven for an additional 5 minutes. Allow to cool completely in the springform pan on a rack.
Refrigerate, covered, until chilled for at least 4 hours. Before serving, remove the sides of the pan and let the cheesecake come to room temperature. Garnish with pecan halves for a finishing touch.
