Get the latest recipes from Mystic_river1 http://www.grouprecipes.com/people/mystic_river1 These are so delicious for the holidays. The eggnog flavor gives it just the added touch needed. a very smooth texture. From the Wisconswin Milk Marketing Board http://www.grouprecipes.com/107341/eggnog-fudge.html Farm-raised salmon is bland and tasteless compared to wild caught . Try this on a warmish Autumn day and let me know hoe you like it I like to cut the lemon, orange and lime in half and grill also. http://www.grouprecipes.com/105659/cedar-planked-alaskan-salmon-with-citrus-rub.html These can be made with either yukon gol or white sweet potatoes. I roast my own chestnuts. But you can buy them shelled and roasted. Makes a wonderful side for turkey, duck, goose or really any roast. http://www.grouprecipes.com/105539/mashed-yukon-potatoes-with-chestnuts.html Made from nothing more than sweetened condensed milk and very strong coffee, Southeast Asian coffee is a force to be reckoned with. Spike it with some coffee liqueur and freeze it, and you’ve got an adult take on frozen pops that are a great late-night treat at a cocktail party or any other time you want to party. Attributed to CHOW http://www.grouprecipes.com/83349/spiked-frozen-coffee.html The second dish on a traditional Italian Christmas Eve Spaghetti aio oio( with oil and garlic), one of the most classic Roman dishes, is the one dish that all Italian men know how to make. It's also quite popular as a late night snack among friends, say after a night out at the theater. History:Christmas Eve is a vigilia di magro, in other words, a day of abstinence in which the Catholic Church prohibits the consumption of meat. Though this stricture is less observed now, in the past it meant that everyone would crowd the fish market on Christmas Eve, and Livio Jannattoni gives a wonderful description of the society dons and their dames gliding between the tubs of slithering eels and tables of shellfish and other delicacies in the Roman fish markets of the 20s, their elegant clothing and fine shoes contrasting oddly with the cold wet floors and the gruff fishmongers bent on making deals. Speaking of Naples, on the other hand, Caròla Francesconi writes, in La Cucina di Napoli, "The week before decisions are made regarding the three Christmas dinners, Christmas Eve, Christmas and Prima Festa (the 26th). The Christmas Eve dinner is more traditional than the others and must include:" Aio Oio Attributed to: About.com http://www.grouprecipes.com/81781/spaghetti-aio-oio-recipe---spaghetti-aglio-e-olio.html This stir-fried broccoli raab recipe is from Cavalcanti, the great 19th century Neapolitan gastronome. It's the traditional beginning of the Italian Christmas Eve 7-fish dinner. http://www.grouprecipes.com/81775/stir-fried-broccoli-raab-recipe---broccoli-rapa-strascinati.html Add the red and green coloring and you have a Christmas treat. Who doesn't like peppermint patties? http://www.grouprecipes.com/79553/peppermint-pattys-peppermint-patties.html Pear liqueur with a side of pear and a touch of bubbly. By Nick Mautone What to buy: Choose a pear liqueur that’s rich and a little sweet rather than one that’s sharp like a grappa. Belle de Brillet, from France is perfect. You can prepare the pears up to 8 hours in advance and store them in the refrigerator. http://www.grouprecipes.com/79545/pear-poire-cocktail.html This is another 'what do I have in the pantry recipes'. And then what can I do with it? Well here's what I did. And if you are cooking for 2, this is great for a next nite 'just heat up 'quick dinner. http://www.grouprecipes.com/79448/farewell-chicken.html There should be 5 additional minutes added for the power-up you wish to use. The basic recipe is delicious and creamy and I liked this technique. I have not tested every power-up but the 2 I made were great so I will be doing the others.The picture is the pumpkin cranberry.This is from the Feast pages of the NewHampshireTelegraph. http://www.grouprecipes.com/79307/basic-mashed-potatoes-with-four-power-ups.html