Favorite Holiday Recipes

[ILG]

Originally Posted by Blubayou

I am gaining weight just reading the recipes!

You need to bounce your legs up and down while you read!

[Theresa]

Originally Posted by Blubayou

You can make the whole casserole in advance and freeze it. I have done this several times and it does not effect the taste or looks. What you do is make the casserole, put the topping on it, and wrap it- I wrap it twice- and then freeze. Take it out when you are ready to serve it and bake it.

if I made it tonight for Sunday night - I could freeze it till say Sunday morning, let it thaw then bake?

or would it be ok in the fridge? till then?

[Blubayou]

Yes, let it thaw then bake it. It is ok to go back into the fridge. I did this at Thanksgiving with this casserole.

[LaVonne]

Originally Posted by Blubayou

Sweet Potato Praline Casserole

This tasty sweet potato casserole contains butter, vanilla, mashed sweet potatoes, brown sugar, butter, and pecans.
INGREDIENTS:
2 eggs
1 cup granulated sugar
3/4 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
3 cups cooked mashed sweet potatoes
.
Topping
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter, softened
1/2 cup chopped pecans
PREPARATION:
Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.
Serves 6.

I have used this recipe several times - It is always a hit.

I have this recipe and my husband LOVES it! It does taste more like dessert though.

[Pressing-On]

These are easy, festive, and cute! I'm making them for a party tomorrow. They look great on tiered cake plates!

Bonbon Cookies

3/4 cup powdered sugar
1/2 cup butter, softened
1 T. vanilla
1 1/2 cups all-purpose flour
1/8 t. salt

Dates, nuts, semisweet chocolate chips, maraschino cherries

Glaze or chocolate Glaze (below)

Heat oven to 350. Mix powdered sugar, butter, vanilla. Work in flour and salt until dough hold together (this is important). If the dough is dry, mix in 1 to 2 tablespoons milk - never had to do that).

For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form a ball. Place about 1 inch apart on ungreased cookie sheet.

Bake until set but not brown, 12 to 15 minutes; cool.

Dip tops of cookies into Glaze. Decorate with coconut, nuts, colored sugar, chocolate chips (chopped).

About 2 dozen - doubled makes exactly 35 Bonbons.

*never use self-rising flour.

GLAZE:

Beat 1 cup powdered sugar, 1 Tablespoon plus 1 1/2 teaspoon milk and 1 teaspoon vanilla until smooth and of desired consistency. Tint parts of glaze with different food colors if desired. It looks very pretty with the various colors.

Chocolate Glaze:

Beat 1 cup powdered sugar, 2 Tablespoons milk. 1 ounce melted unsweetened chocolate (cool) and 1 teaspoon vanilla until smooth and of desired consistency.

[Pressing-On]

I try to include things that men like to snack around on. These always go over really well.

Cheese Pennies

1/2 cup (1 stick) unsalted butter, at room temperature
2 1/2 cups grated sharp Cheedar cheese
1/2 t. Worcestershire sauce
1/2 t. hot sauce
1 c. all-purpose flour, sifted
Pecan halves

Cream the butter, using a fork. Mix in the cheese and sauces; stir to blend.

Slowly stir in the flour until just blended. Turn the dough out onto a lightly floured surface and shape into a roll. Cover in plastic wrap and chill for several hours.

When chilled, slice the dough into 2 pieces. Roll each section into a log shaped like a long breadstick measuring about 1 inch thick.

Preheat oven to 350.

Slice each dough section into 1/4 inch-thick "coin" and place on a lightly greased cookie sheet. Press a pecan half into each "coin".

Bake for 10 to 15 minutes or until golden brown and lightly crisp.

[Cindy]

Hot Fudge Pudding Cake


Ingredients:

* 1-1/4 cups granulated sugar, divided
* 1 cup all-purpose flour
* 1/2 cup HERSHEY'S Cocoa, divided
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 1/3 cup butter or margarine, melted
* 1-1/2 teaspoons vanilla extract
* 1/2 cup packed light brown sugar
* 1-1/4 cups hot water
* Whipped topping



Instructions:

1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.

2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. About 8 servings.

[Blubayou]

Yum - I am going to try these!

[Pressing-On]

Almond Butter Cookies

1 cup butter, softened
1/3 cup confectioner's sugar
1 cup ground almonds
1 t. almond extract
2 cups all-purpose flour

Preheat oven to 350. Lightly grease baking sheets.

In a large bowl, beat butter and confectioners' sugar at medium speed with an electric mixer until creamy. Add almonds and extract, beating well. Slowly beat in flour. Shape dough into 1-inch balls; place on baking sheets. Bake for 18 minutes, or until lightly browned. Immediately remove cookies to wax paper. Garnish by sifting generous amounts of confectioners' sugar over cookies and sprinkle with edible glitter.

[Pressing-On]

Lemon-glazed Miniature Cakes

1 cup butter, softened
1 3/4 cups sugar
2 large eggs
1 t. vanilla extract
3 1/2 cups all-purpose flour
1 t. baking soda
1 t. cream of tartar
3/4 cup plus 2 tablespoons buttermilk
3/4 cup plus 2 tablespoons confectioners' sugar
2 tablespoons fresh lemon juice

Preheat over to 350. Lightly grease mini muffin pans.

In large bowl, beat butter and sugar at medium speed with electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. In a medium bowl, combine flour, baking soda and cream of tartar. Add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Spoon batter into mini muffin pans, filling 3/4 full.

Bake for 15 to 18 minutes or until done. Immediately remove cakes to wire racks.

In small bowl, combine confectioner's sugar and lemon juice. Brush cooled cakes with lemon glaze.

Garnish with a shot of Dream Whip and a lemon zest.