Cranberry Bars

 Tart cranberries with a rich buttery crust make up this cookie bars. Perfect for the holiday!

I made the cranberry layer from fresh cranberries, but this is also a great to use up leftover cranberry sauce from your holiday meal.

This recipe comes from dishnthekitchen.com

Ingredients

12 ounce package fresh cranberries

1 cup granulated sugar

3/4 cup water

2 cups flour

1 cup sugar

2 tsp. baking powder

1/2 tsp. salt

3/4 cup butter at room temperature

1 egg, beaten

Instructions

Cook cranberries, sugar and water in small saucepan. Stir frequently for about 15 minutes until they  have a jam consistency. Allow to cool. If using leftover cranberry sauce, substitute 3 cups cranberry sauce for the fresh cranberries, sugar and water.

In bowl, whisk together, 1 cup sugar, flour, baking powder and salt. Cut in butter until the texture is crumbly. Then add the egg and combine to combine. The mixture will appear crumbly.

Put half of the mixture into a 9x13-inch pan. Pat firmly to form a solid crust.

Spread cooled cranberry sauce over the top of the crust and spread evenly. Sprinkle with remaining flour mixture. Pat down lightly.

Bake at 350 degrees for 30-40 minutes until top is golden.

Cool and then slice into squares.

Gluten-Free Cut Out Sugar Cookies

 Many gluten-free cookies recipes require chilling the dough before and after cutting out the cookies. This one does not which makes it much less time consuming to make delicious gluten-free cookies for the holiday or anytime. As with all gluten-free baking, the best end result comes from weighing out the ingredients rather than measuring. This extra step can make all the difference.

This recipe comes from "Gluten-Free on a Shoestring"

Ingredients

2 cups (280 g) all-purpose gluten free flour

3/4 tsp. Baking powder

1/4 tsp. salt

1/2 cup (100 g) granulated sugar

3 Tablespoons (22 g) confectioners' sugar

8 Tablespoons (112 g) unsalted butter at room temperature

1 egg at room temperature (50 g weighed outside of shell)

1 tsp. pure vanilla extract

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

In large mixing bowl, combine flour, baking powder, salt, granulated sugar and confectioners' sugar.

Whisk to combine. Add butter and mix with electric mixer until mixture looks crumbly and butter is evenly distributed.

Add egg and vanilla. Mix to thoroughly combine. Remove mixture from bowl and knead with clean dry hands to form a ball.

Place the dough on a clean surface sprinkled very lightly with gluten-free flour. Roll to 1/4 - 1/3" thickness.

Cut into shapes with cookie cutters. Place on prepared baking sheets about 1 inch apart.

Bake 6 - 8 minutes. Remove when edges are lightly browned and allow to cool slightly on baking sheet before transferring to wire racks to cool completely.

Frost and decorate after cookies have cooled completely.

Cranberry Pistachio Shortbread

 Perfect for the holidays, this buttery shortbread is full of cranberries and pistachios. 

Recipe Source: Just So Tasty

Ingredients

1 cup unsalted butter, softened and at room temperature

3/4 cup powdered sugar

2 1/4 cup all-purpose flour

1/4 tsp. salt

1 Tablespoon orange zest

3/4 cup chopped dried cranberries

3/4 cup chopped unsalted pistachios

Instructions

Beat butter and sugar until light and fluffy.  With the mixer on low speed, add flour, salt and orange zest.

Stir in chopped cranberries and pistachios.

Place a piece of waxed paper on the counter. Take half of the dough and form into a log about 1.5 inches in diameter. Roll the log tightly in waxed paper and twist the ends.

Repeat the process with the second half of the dough.

Refrigerate at least three hours or up to three days. Logs can also be frozen for up to two months. If frozen, allow to thaw in refrigerator overnight before baking.

When ready to bake, preheat oven to 325 degrees and line a cookie sheet with parchment paper.

Remove log from refrigerator and slice into 1/4-1/2 inch slices. Place the cookies two inches apart on the baking sheet and bake for 11-14 minutes or until the edges begin to turn golden brown.

Remove to cooling rack and allow to cool completely before storing in airtight container.

Bourbon Balls

I was looking through the handwritten recipe cards in my mom's old recipe box and found this one - a recipe for Bourbon Balls. I recall she made these every holiday season.  Because this is a no-cook cookie, the cookies are boozy with bourbon, making them an adult treat. Aging them for a week in the refrigerator blends the flavors.

Ingredients

2 1/2 cups crushed vanilla wafers
2 Tablespoons cocoa
1 cup finely chopped pecans
1/2 cup finely chopped coconut
2 tsp. vanilla
1/2 cup bourbon
6 Tablespoons corn syrup
1 cup confectioner's sugar

Instructions

In food processor, add vanilla wafers, coconut and pecans, working in batchs if needed. Process all until finely ground. Combine wafers, coconut and pecans with cocoa, vanilla, bourbon and corn syrup with a spoon.  Form into balls the size of a walnut. Roll in confectioner's sugar.  Store covered in the refrigerator for one or two weeks before eating.

Winter Salad with Roast Squash

This salad is a perfect accompaniment to roast pork tenderloin or ham. It offers layers of flavor from the sweetness of honey roasted squash, the tart taste of  pomegranate seeds and balsamic vinegar and the saltiness of pepitas and Parmesan cheese.

Ingredients

1 small acorn squash, about 1 pound
1 small butternut squash
2 teaspoons honey
5 Tablespoons olive oil, divided
Salt and pepper
1 cup Brussels sprouts
1/4 cup pepitas
4 - 6 cups fresh spinach
2 Tablespoons Balsamic vinegar
1/4 cup pomegranate seeds
Shaved Parmesan cheese or garnish

Instructions

Heat oven to 350 degrees.
Slice acorn squash into rounds about 1-inch thick. Cut each round in half. Remove seeds.
Peel butternut squash and cut into 1-inch chunks, removing seeds. Line a baking sheet with parchment paper. Place the prepared squash on top, spreading out in a single layer. Drizzle honey and 2 Tablespoons olive oil over the squash. Season with salt and pepper. Roast in oven for 20-25 minutes or under soft. Remove from oven and allow to sit on baking sheet to cool slightly.

Remove the ends of the Brussels sprouts and half or quarter, depending on size. Place on small baking sheet. Drizzle with 1 Tablespoon olive oil. Season with salt and pepper and roast until tender with crispy outer leaves, about 15 minutes. Remove from oven and allow to sit on baking sheet to cool slightly.

Spread pepitas on baking sheet.  Sprinkle with salt and allow to toast slightly in the oven until they are a light brown, about 5 minutes.

In small bowl, whisk together balsamic vinegar and 2 Tablespoons olive oil. Place the spinach in large bowl and toss with the balsamic-olive oil mixture.

To assemble salad, place dressed spinach on large platter. Arrange roasted squash and Brussels sprouts on top. Sprinkle with pomegranate seeds and pepitas. Garnish with shaved or grated Parmesan.

Peppermint Meltaway Cookies

From Cooking Classy, these delicious cookies are perfect for the holiday.

Ingredients

For the Cookies

1 1/4 cup flour
1/2 cup cornstarch
1/4 tsp salt
1 cup softened unsalted butter
1/2 cup powdered sugar
1/2 tsp peppermint extract

For the Frosting

2 Tablespoons softened butter
2 Tablespoons half and half
1/4 tsp peppermint extract
1 1/2 cups powdered sugar
1/4 cup finely crushed candy canes

Instructions

In a medium-sized bowl, whisk together flour, cornstarch and salt, Set aside.
With an electric mixer, cream together butter and powdered sugar until well combined.
Mix in peppermint extract and then slowly add the flour mixture until just combined.
Cover bowl with plastic wrap and chill for one hour in the refrigerator,

Preheat oven to 350 degrees.
Scoop out dough, one even Tablespoon at a time, shape into a ball and place on ungreased cookie sheet. Keep remaining dough chilled until it is used.
Bake for 10-13 minutes or until cookies are lightly golden brown on the bottom. Cool for a minute on the cookie sheet and then transfer to a wire rack to cool completely.

For the frosting, combine softened butter, half and half, peppermint extract and powdered sugar until light and fluffy.  Spread frosting on top of each cookie and sprinkle with crushed candy canes.

Peppermint Candy Cane Cookies

Nothing says Christmas like candy cane cookies. Fun to make and delicious to eat!

Ingredients

1 cup unsalted butter
1 cup sugar
1 1/2 tsp. peppermint extract
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
1 egg
2 3/4 cup flour
1 tsp red food coloring

Instructions

Put butter, sugar, peppermint extract, vanilla, baking powder and salt in mixing bowl. Beat until a paste forms and clings to the sides of the bowl.
Scrape down the bowl and add the egg. Beat until combined. Add flour and beat until just combined.
Remove the dough from the bowl and divide the dough in half. Return half to the mixing bowl. Add red food coloring and mix to combine.

Wrap each color of dough separately in waxed paper and place in refrigerator. Chill for 3 hours.

When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Allow dough to warm a bit at room temperature until it is easy to handle.  Pinch off 1-inch pieces of dough and roll into a 5-inch rope. Repeat for the other color. Lay the pieces side by side and twist. Curve the top into a candy cane shape and place on cookie sheet.

Space cookies 2 inches apart on cookie sheet. Bake for 10 - 11 minutes.  Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Festive Christmas Cranberry Mimosa

Perfect for Christmas!

Ingredients

Champagne
Cranberry Juice
Fresh Cranberries
Fresh Rosemary


Instructions

Fill champagne flutes half full with cranberry juice. Top with champagne.
Add a few fresh cranberries and a sprig of rosemary.
Festive!!

Butterscotch Gingerbread Cookies

The butterscotch flavor comes from pudding mix!

Ingredients

1 cup butter, softened
1 cup packed brown sugar
2 large eggs
3 cups all purpose flour
2 packages (3.5 ounce each) cook-and-serve butterscotch pudding mix
3 teaspoons ginger
1 teaspoon baking powder
1 teaspoon cinnamon

Instructions

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs.
Combine the flour, butterscotch pudding mix, ginger, baking powder and cinnamon. Gradually add to the creamed mixture and mix well. Cover and refrigerate for about an hour.

On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut with lightly floured cookie cutters. Place one-inch apart on ungreased baking sheets.
Bake at 350 degrees for 6-8 minutes.
Remove to wire racks to cool.
Decorate as desired.

Bean Cassoulet with Fennel Spiced Chicken and Roast Vegetables

My take on this favorite French dish, cassoulet.
This is comfort food!

Ingredients

12 medium brussels sprouts
2 small red onions
1/2 cup olive oil
3 medium parsnips
3 medium carrots
3 celery stalks
1 (4 pound) chicken - cut up
3 garlic cloves, smashed
1/4 pound pancetta, cut into strips
2 cans Great Northern white beans

For the fennel spice rub:

1/4 cup fennel seeds
1 teaspoon coriander seeds
1 1/2 teaspoon peppercorns
1 teaspoon salt

Instructions

To prepare the spice rub, put the fennel seeds, coriander seeds and peppercorns in a heavy skillet over medium heat. Watching carefully and tossing seeds frequently, toast the seeds evenly. When light brown and fragrant, pour seeds onto a plate to cool. When cooled, put seeds into a coffee grinder or blender and grind to a powder.

Trim brussels sprouts by removing outer tough leaves and stems. Cook in salted boiling water for 8 - 10 minutes. Drain and set aside.
Peel onions, Cut through the stem into 6 wedges. Heat 1/4 cup olive oil in dutch oven. When oil is hot, add onions. While onions are cooking, peel and half the parsnips, lengthwise. Then cut into bite size pieces. Add to the onions. Peel the carrots. Cut carrots and celery into bite size pieces. Add to pot. Continue cooking vegetables until lightly browned on all sides, about 2 minutes. Add brussels sprouts. Season with salt to taste. Cook, turning often, until all vegetables are well browned, about 10 minutes. Remove vegetables to bowl and season with about 1 teaspoon fennel spice rub.

Preheat oven to 425 degrees.
Season chicken pieces on all sides with fennel spice rub. Heat remaining 1/4 cup olive oil in dutch oven. Add chicken, side side down, in batches and brown well on all sides. Remove the chicken from the pot. Remove all but 2 Tablespoons of oil from the pan. Add pancetta and garlic and cook until golden, about 2 minutes.

Add beans with their liquid into the dutch oven with the pancetta. Bring to a simmer. Add vegetable and top with chicken, skin side up. Roast in oven until surface in nicely browned and chicken is done, about 30 - 40 minutes. Allow to rest at room temperature for 15 minutes before serving..

Hot Buttered Rum

This is a make ahead recipe that you can store in the freezer and serve anytime - one hot buttered rum at a time if you wish!
It makes a very large batch which should last through the coldest winter or largest blizzard on record!

Ingredients

1 quart vanilla ice cream, softened
1 pound butter, softened
1 pound brown sugar
1 pound powdered sugar
1 - 2 teaspoons nutmeg
2 teaspoons cinnamon
Rum

Instructions

With electric mixer, combine ice cream, butter, sugars and spices. Place in container with tight fitting fit and store in freeze.
To serve spoon 3 Tablespoons of batter into mug. Add one shot of rum and 6 ounces boiling water. Stir to melt the ice cream batter.

Wine-Braised Short Ribs

Comfort food for a cold winter day.

Ingredients

12 short ribs - about 3.5 pounds
1 Tablespoon oil
Salt and pepper
1 large onion, cut into medium dice
3 garlic cloves
2 teaspoons dried thyme
3 Tablespoons flour
1 1/2 cups red wine
1 1/2 cups chicken broth
1 can (14.5 ounces) petite diced tomatoes

Instructions

Adjust oven rack to lower middle position and heat oven to 400 degrees. Toss short ribs evenly with oil. Salt and pepper the ribs. Heat a Dutch oven over medium-high heat. Working in batches to avoid overcrowding, add short ribs to the pan. Cook each batch, turning only once, until well browned on each side - about 5 minutes.
Drain all but one Tablespoon of grease from the pan. Add onion, Saute until lightly browned and translucent, about 5 minutes. Add garlic and thyme; saute until fragrant, about 1 minute. Stir in flour, then wine, followed by chicken broth and tomatoes. Return short ribs to pot and bring to a simmer. Place a heavy-duty piece of foil over the pot. Use a potholder to press down the foil so that it touches the stew. Seal foil around the edges. Place lid on pot. Place pot in oven and cook until the ribs are fall off tender, about 1 1/5 hours.

Duck Breast with Cherry Chutney

This is what I am serving for Christmas Eve dinner this year. This recipe was originally posted on President Obama's 2008 inauguration site. It was served at the inauguration luncheon for Barack Obama that year. Some call this recipe Duck a l'Obama.
Whole duck is greasy and messy to prepare, but using frozen duck breast fillets, it is simple to do. There are a lot of ingredients in this recipe, but they provide layers of flavor in the cherry chutney sauce.
This recipe serves 10.

Ingredients

1 Tablespoon olive oil
1/2 cup chopped onion
3 crushed garlic cloves
1 Tablespoon chopped shallots
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1/2 cup chopped red pepper
1 plum tomato, chopped
1/4 cup dry red wine
1.5 - 2 Tablespoon cider vinegar
2 Tablespoon sugar
1/2 teaspoon Dijon mustard
3 cups ( 2 cans ) canned Bing cherries, quartered
1/2 cup  golden raisins
10 (6 ounce) boneless duck breasts with skin  (available at Whole Foods in the frozen meats section)
2 Tablespoons water
1 Tablespoon chopped chives

Instructions

Heat oil. Add onions, garlic and shallot. Cook, stirring until golden, about 7 minutes. Add tomato, black pepper, cumin, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring for 30 seconds. Reduce heat and add red bell pepper and cook, stirring until softened, about 5 minutes. Stir in wine, vinegar to taste and sugar. Simmer for 5 minutes. Stir in mustard, 1 1/2 cup cherries and remaining 1/2 teaspoon salt. Simmer one minute. Allow to cool slightly and  reserve all except 1/4 cup of the mixture. Blend the 1/4 cup of the mixture in blender or food processor and puree until smooth. Reserve this mixture to glaze the duck. To the remainder of the chutney, add the remaining 1.5 cups of cherries,chives and raisins. This can be prepared one day ahead.

Heat oven to 450 degrees and place rack in middle of oven. Score duck in crosshatch pattern with sharp knife (on the fat side). Season with salt and pepper. Heat water in  ovenproof skillet over low heat. When water is hot, add duck, skin side down. Cook, uncovered, over low heat, without turning, until most of the fat is rendered and skin is golden brown, about 25 minutes. Remove duck to plate.
Remove all but 1 Tablespoon of fat from pan. Return duck to skillet, skin side up, and brush duck with reserved glaze. Roast duck in oven for about 8 minutes for medium rare. Remove from oven and allow to rest for 5 minutes.

Cut duck into slices and serve with cherry chutney.

Winter Sangria

Here is the winter version of a fruity sangria. A perfect cocktail on a chilly evening.

Ingredients

2 bottles Spanish Rioja wine
1 cup brandy
1 bag frozen dark sweet cherries
1 bag frozen peach slices
1 orange, sliced
2 cinnamon sticks
1 cup simple syrup

Instructions

To make simple syrup, combine one cup of sugar with one cup of water and zest of one orange in a saucepan.  Bring to boil, then lower heat and simmer for 5 minutes, stirring occasionally. Cool and refrigerate until you are ready to make sangria.

Combine all ingredients in slow cooker. Put setting on high for one hour. Reduce to warm. Ladle into glasses from the slow cooker, including some fruit in each cup.

Molasses Bars with Orange Sauce

Ingredients

For the Bars

1 cup flour
2/3 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon ginger
Pinch of cloves
3 Tablespoons butter
1/3 cup chopped pecans
1 teaspoon baking soda
1/4 cup molasses

For the Whipped Topping

3 ounces cream cheese
1 Tablespoon heavy cream
1/2 teaspoon vanilla
3 Tablespoons powdered sugar

For the Orange Sauce

1/2 cup sugar
1 Tablespoon flour
1 Tablespoon cornstarch
1/8 teaspoon salt
Rind from one orange
Juice from one orange
Juice from one lemon

Instructions

Sift together dry ingredients for bars. Cut in butter until mixture resembles coarse cornmeal. Add pecans. Press 2/3 of the crumb mixture into well-greased 8x8 inch pan.
Combine 1/2 cup water with baking soda and molasses. Mix thoroughly. Pour over crumb mixture. Sprinkle with remaining 1/3 crumb mixture.
Bake at 350 degrees for 30 - 35 minutes.

For whipped cream topping, combine softened cream cheese with heavy cream and vanilla. Blend in powdered sugar. Cream well.

For orange sauce, combine sugar, flour, cornstarch and salt in saucepan. Add 3/4 cup boiling water and butter. Cook over medium heat, stirring constantly until thick and clear. Remove from heat; add orange rind, orange juice and lemon juice.

Serve warm bar with whipped topping and orange sauce on top.

Make Ahead Mashed Potatoes

When you are busy putting together a holiday meal, anything that you can make ahead is a big help. This mashed potato recipe is made 24 hours ahead and simply popped into the oven before the big meal. And did I mention that it is creamy and rich and delicious?

Ingredients

5 pounds Yukon Gold potatoes (no substitutes)
8 ounces cream cheese
1 stick of butter
1 cup sour cream
Salt and pepper
Milk
1/4 cup chopped chives (optional)

Instructions

Peel and dice potatoes. Boil in salted water until soft but not mushy. Drain well.
Return potatoes to pot. Mash roughly.
Combine mashing while adding cream cheese, butter and sour cream.
Mix until smooth with electric mixer.  Add small amount of milk to achieve desired consistency.
Season with salt and pepper to taste.
Place in casserole that has been greased with butter. Sprinkle with chives, if desired.
Cover and refrigerate over night.
On the day of serving, bake for 45 minutes in 350 degree oven or until hot.

Pumpkin Praline Dessert

Ingredients

1 (15 ounce) can pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 package white cake mix
1 1/2 cups chopped pecans
3/4 cup melted butter

Instructions

Preheat oven to 375 degrees.
Grease a 9x13 inch pan.
Mix pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice until smooth. Pour into pan.
Sprinkle dry cake mix over top of the pumpkin mixture. Sprinkle with pecans.
Pour melted butter over top.
Bake uncovered for 50-60 minutes or until knife inserted in center of dessert comes out clean.

Overnight Blueberry Stuffed French Toast

The holiday season gives us permission to make decadent breakfasts - like this one!

Ingredients

For the French Toast

1 8-ounce cup soft cream cheese
1 loaf (16+ slices) white potato bread
1 cup fresh or frozen blueberries
12 eggs
1/2 cup maple syrup
2 cups milk

For the Blueberry Sauce

2 Tablespoons corn starch
1 cup sugar
1 cup water
1 cup fresh or frozen blueberries
1 Tablespoon butter

Instructions

Trim crusts from bread slices. Spread cream cheese over each slice and then cube the bread into 1-inch pieces. Grease a 12x9x2 inch pan. Place half of the bread cubes into the pan. Sprinkle with blueberries. Top with remaining bread cubes.
In mixing bowl, beat eggs. Add milk and syrup. Mix well. Pour the milk mixture over the bread cubes and blueberries. Cover and refrigerate over night.
In the morning, remove from the refrigerator 30 minutes before baking. Cover with foil and bake 30 - 35 minutes at 350 degrees. Remove foil and bake an additional 25 - 30 minutes more or until golden brown and firm. Cut into squares. Top with blueberry sauce.

For the sauce, combine cornstarch and sugar. Add water and boil for 3 minutes, stirring constantly. Stir in blueberries and reduce heat to simmer for about 10  minutes or until berries burst. Stir in butter until it melts. Serve over the french toast.

Pumpkin Gingerbread with Caramel Sauce

A new version of gingerbread that adds pumpkin and caramel sauce to make a spectacular dessert!

Ingredients

2 1/4 cups flour
1/2 cup sugar
2/3 cup butter
3/4 cup coarsely chopped pecans
1 1/2 teaspoon ginger
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cloves
3/4 cup buttermilk
1/2 cup molasses
1/2 cup canned pumpkin
1 egg

For the Caramel Sauce

1/2 cup butter
1 1/4 cup firmly packed brown sugar
2 Tablespoons light corn syrup
1/2 cup whipping cream

Topping

Vanilla ice cream
Additional chopped pecans

Instructions

Preheat oven to 350 degrees. Lightly spoon flour into measuring cup and level off. In large bowl, combine flour and sugar. Using pastry blender, cut 2/3 cup butter into flour mixture until it resembles fine crumbs. Stir in pecans. Press 1 1/4 cup of the crumb mixture into the bottom of an ungreased 9-inch square pan. To the remaining mixture, add ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin and egg. Mix well. Pour over the base evenly. Bake for 40 - 45 minutes or until toothpick comes out clean when inserted in middle. Remove from oven and cool on wire rack.
In medium saucepan, melt 1/2 cup butter. Stir in brown sugar and corn syrup. Bring to boil. Cook until sugar dissolves, about one minute, stirring constantly. Stir in whipped cream. Return to boil. Remove from heat.
Serve sauce warm over gingerbread that has been topped with a scoop of vanilla ice cream. Garnish with additional chopped pecans.

Grasshopper Pie

During the Christmas holiday season, my Great Aunt Lila would always serve vanilla ice cream with creme de mint liqueur poured over it. It was her version of a Grasshopper cocktail turned into dessert. It was a holiday treat we would always expect and enjoy.
This pie is a tribute to her. It incorporates all of the flavors of the traditional cocktail into a delicious pie.

Ingredients

20 Oreo cookies
4 Tablespoons butter
20 large marshmallows
1/2 cup milk
4 Tablespoons creme de mint liqueur
2 teaspoons creme de cocoa liqueur
1 cup whipping cream
Chocolate bar

Instructions

Crush Oreo cookies in food processor.
Melt butter and mix with crushed cookies.
Press into pie pan. Chill in refrigerator.

Melt marshmallows with milk over low heat. Remove from heat, cool slightly and add liqueurs.
Beat whipping cream until peaks form.
Fold marshmallow mixture into whipped cream. Pour into crust.
Using a vegetable peeler, shave strips of chocolate and garnish pie with them.
Store in refrigerator.