We all love Christmas, but the holiday season can be stressful. So do yourself a favor: Sit back, relax and take a sip of Willie's Eggnog.

This tasty recipe was sent by Castle Shannon's William Thomas, who says his family insists that he make it when they get together.

Now that you're relaxed you might want to check out three last-minute recipes. Lemon Sandwich cookies sent by Sue Hufnagel of Ben Avon are exquisite. And they don't take as much time as you might think.

In case you want to indulge your culinary creativity, we threw in an interesting and just delightfully luscious-sounding Pineapple Stuffing recipe submitted by our own Linda Parker, who is administrative assistant to the editors.

Finally, try the Chocolate Cherry Cake recipe, submitted by Shelley Campbell of New Kensington in answer to a request by Norma Hand of Little Lake Harbor, Mich.

This cake has a lot going for it -- it's moist, easy to make and really tasty.

Give this cake a festive look by adding a ganache glaze and chopped maraschino cherries.

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• 3 quarts eggnog (from the supermarket's refrigerator section)
• 1 gallon vanilla ice cream, softened
• 1 750-milliliter bottle brandy
• 1 750-milliliter bottle rum

Mix all ingredients. Refrigerate until ready to serve.

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Oakdale's Maura Douty is the originator of this recipe. Italian bread works best. Leave it out overnight to make it easier to cut. The Parker clan enjoys this with the Christmas ham. But Maura also serves this as a dessert by topping it with whipped cream.

-- Linda Parker

• 1 cup sugar
• 1 stick margarine
• 4 eggs
• About 10 ounces crushed pineapple, drained
• 5 slices bread, cut into 1-inch cubes

Preheat oven to 350 degrees.

Cream sugar and margarine. Add eggs and pineapple. Fold in bread.

Bake for 45 minutes to an hour in an uncovered 1-quart casserole dish.

-- Maura Douty

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For the cookies

• 1 cup butter
• 1/2 cup confectioners' sugar
• 1 teaspoon lemon extract
• 2 cups flour
• 1/4 teaspoon salt
• Granulated sugar

For the filling

• 1 egg, beaten
• 1 teaspoon lemon zest
• 2/3 cup granulated sugar
• 1 teaspoon cornstarch
• 3 tablespoons lemon juice
• 1 1/2 tablespoons butter, softened

Preheat oven to 375 degrees.

Cream butter, add 1/2 cup confectioners' sugar and slowly blend together with extract, flour and salt. Shape teaspoonfuls of dough into balls. Place balls 2 inches apart on ungreased cookie sheet.

Flatten cookies, using the bottom of a drinking glass dipped in granulated sugar, to 1/4-inch thick.

Bake for 10 to 12 minutes or until edges begin to brown. Cool.

Mix ingredients for lemon butter filling in a saucepan. Simmer on low heat until mixture begins to thicken, stirring occasionally. Chill until filling is thick and cool.

Carefully spread filling over the flat side of one cookie; place another cookie over the filling to make a sandwich. Press cookies lightly with a fork to make sure they hold together.

Makes about 4 dozen.

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For the cake

• 1 box Swiss chocolate cake mix (or chocolate cake)
• 1 small box instant chocolate pudding
• 1 cup sour cream
• 1/4 teaspoon cherry extract
• 1/2 cup cherry cola
• 1/2 cup plus 1 tablespoon oil
• 5 eggs
• 1/2 cup maraschino cherries, drained and sliced
• 3/4 cup dates, chopped
• 1/2 cup pecans, chopped
• 1 tablespoon flour

For the chocolate ganache

• 2/3 cup heavy cream
• 1 cup semi-sweet chocolate chips (Ghirardelli)

For decorating

• 1 1/2 cups drained maraschino cherries
• Confectioners' sugar
• 1/2 teaspoon cognac

Preheat oven to 325 degrees. Combine the cake mix, pudding, sour cream, flavoring, cherry cola and oil and beat for two minutes at medium speed. Add eggs one at a time, beating well after each addition. Stir in cherries. Coat dates and pecans with flour and fold into batter.

Pour into a greased 10-inch (12-cup) bundt pan and bake at 325 degrees for 55 to 60 minutes or until tested done.

To make chocolate ganache: Microwave 2/3 cup heavy cream until hot (about 40 seconds on high). Add 1 cup semi-sweet chocolate chips (Ghirardelli) and stir until the chocolate is melted and smooth. Spread over cake.

Drain maraschino cherries. Place cherries in a food processor and add 3 to 4 tablespoons confectioners' sugar. Process until combined. Add about 1/2 teaspoon of cognac; process again. Spread cherry mixture around the cake.