Post your favorite holiday recipes here. The holidays will be here before you know it.
Ok ,
ya need a couple eyes a couple ears a mouth one arm with hand attached two working legs and feet
Eyes to spy out all your holiday treats ears to listen for incoming danger (wife and/or mother) mouth to hide the contraband arm and hand to retrieve the contraband legs and feet to make the escape
__________________ You can't reach the world with your talents. People are sick and tired of religious talents. People need a Holy Ghost annointed church with real fruits to reach out and touch their lives. ~ Pastor Burrell Crabtree
In fact I think that the insinuation of "hateful" Pentecostals is coming mostly from the fertile imaginations of bitter, backslidden ex Apostolics who are constantly trying to find a way to justify their actions. ~ strait shooter
Prep: 15 min., Bake: 10 min. plus 22 min. per batch, Cool: 30 min.
3 cups chopped pecans
3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 tablespoons melted butter
1 teaspoon vanilla extract
1/8 teaspoon salt
5 (2.1-oz.) packages frozen mini-phyllo pastry shells
Crunchy Pecan Pie Bites (Continued)
1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
3. Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.
4. Bake at 350º for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days.
Mini Pecan Pies: Substitute 1 1/2 (8-oz.) packages frozen tart shells for frozen mini-phyllo pastry shells. Prepare recipe as directed through Step 2. Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet. Proceed with recipe as directed in Step 4, increasing bake time to 25 to 30 minutes or until set. Garnish with currants, if desired. Makes 1 dozen. Prep: 15 min., Bake: 30 min.
1 box yellow or white cake mix
1 can Eagle Brand milk
1 (15 oz.) can Coco Casa cream of coconut
1 med. carton Cool Whip
1 (7 oz.) pkg. coconut
Prepare cake mix according to package directions, baking in a 13 x 9 x 2 inch pan. Cook as directed. When done and still hot, punch holes all over cake with the handle of a wooden spoon. Combine Eagle Brand and cream of coconut, pour over cake. Cool completely. Spread Cool Whip over cake and sprinkle with coconut. Prefer no sugar natural coconut from natural food or health food market...(inexpensive) Store in refrigerator.
1 box yellow or white cake mix
1 can Eagle Brand milk
1 (15 oz.) can Coco Casa cream of coconut
1 med. carton Cool Whip
1 (7 oz.) pkg. coconut
Prepare cake mix according to package directions, baking in a 13 x 9 x 2 inch pan. Cook as directed. When done and still hot, punch holes all over cake with the handle of a wooden spoon. Combine Eagle Brand and cream of coconut, pour over cake. Cool completely. Spread Cool Whip over cake and sprinkle with coconut. Prefer no sugar natural coconut from natural food or health food market...(inexpensive) Store in refrigerator.
1 box yellow or white cake mix
1 can Eagle Brand milk
1 (15 oz.) can Coco Casa cream of coconut
1 med. carton Cool Whip
1 (7 oz.) pkg. coconut
Prepare cake mix according to package directions, baking in a 13 x 9 x 2 inch pan. Cook as directed. When done and still hot, punch holes all over cake with the handle of a wooden spoon. Combine Eagle Brand and cream of coconut, pour over cake. Cool completely. Spread Cool Whip over cake and sprinkle with coconut. Prefer no sugar natural coconut from natural food or health food market...(inexpensive) Store in refrigerator.
Sounds similiar to the Treslukce (sp) cake.
I may try this one.
Thanks for posting.
__________________
Happy moments, PRAISE GOD.
Difficult moments, SEEK GOD.
Quiet moments, WORSHIP GOD.
Painful moments, TRUST GOD.
Every moment, THANK GOD.
1 box yellow or white cake mix
1 can Eagle Brand milk
1 (15 oz.) can Coco Casa cream of coconut
1 med. carton Cool Whip
1 (7 oz.) pkg. coconut
Prepare cake mix according to package directions, baking in a 13 x 9 x 2 inch pan. Cook as directed. When done and still hot, punch holes all over cake with the handle of a wooden spoon. Combine Eagle Brand and cream of coconut, pour over cake. Cool completely. Spread Cool Whip over cake and sprinkle with coconut. Prefer no sugar natural coconut from natural food or health food market...(inexpensive) Store in refrigerator.
I make this, but we call it Pina Colada Cake. I guess yours is a more "Christian" version. LOL!! It's almost like Tres Leche with a coconut twist.
Okay, I would like to go ahead and nominate this thread as Thread of the Year as discuused in another thread
And it is only gonna get better.
__________________
Happy moments, PRAISE GOD.
Difficult moments, SEEK GOD.
Quiet moments, WORSHIP GOD.
Painful moments, TRUST GOD.
Every moment, THANK GOD.
And it is only gonna get better. 
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