Using mixer, cream together the cream cheese and butter.* Add vanilla and powdered sugar and continue beating with mixer until smooth and creamy.

*If your cream cheese and/or butter is cold, you can put it in the microwave for a few seconds (start with 15 seconds) until it is warmed up enough to blend well.

FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners’ sugar
1/2 cup heavy whipping cream

GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.

In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually beat into the mixture (batter will be thin). Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners’ sugar and cream until smooth.

For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.

Set aside 1/2 cup filling for garnish. Place one cake layer on a serving plate; spread with half of the remaining filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in the refrigerator. Yield: 16 servings.

GLAZE (Optional):
1-1/2 cups confectioners’ sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 to 4 teaspoons milk

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and milk. Combine the flour, baking soda, nutmeg, cinnamon and cloves; gradually add to the creamed mixture and mix well. Stir in walnuts, apple and raisins.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 8-10 minutes or until edges begin to brown. Remove to wire racks.

In a small bowl, combine the confectioners’ sugar, butter, vanilla, salt and enough milk to achieve drizzling consistency. Drizzle over warm cookies. Yield: about 4 dozen.

In a large bowl, cream butter and powdered sugar until light and fluffy. Beat in the oil, egg and vanilla. Add salt and gradually add the flour to creamed mixture and mix well. Beat in poppy seeds and lemon peel.

Shape dough into 1 inch balls and place 1 inch apart on an ungreased cookie sheet. Using a wooden spoon handle, make an indentation in the center of each ball. Spoon 1/4 tsp. preserves into each cookie.

Bake at 324 degrees for 10-12 minutes or until bottoms are lightly browned. Move to wire racks to cool. Makes about 5 dozen.

In a bowl, cream the butter, sugar and egg until will blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add the chopped almonds. Cover and refrigerate the dough several hours or overnight.

Roll dough into 1 inch balls. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned (not brown on top).

Remove from oven and place immediately on wire racks to cool for about 5 minutes, then roll in powdered sugar. Makes about 3 dozen.

Beat cream cheese, butter and powdered sugar in a small bowl until smooth. Beat in the eggnog, sour cream and pumpkin pie spice. Fold in the whipped topping.

Spread into graham cracker crust and sprinkle top with nutmeg.

Cover and freeze at least 4 hours. Keep frozen until about 15 minutes before serving.

Don’t have pumpkin pie spice? Make your own using this recipe: Pumpkin Pie Spice.