Recipe sharing ....?!
Answers: Do you have a recipe you would like to share for the holidays ? Post it if you do . Happy Holidays and good eats .
Cranberry Caramel Cobbler
Ingredients
12 oz. bag fresh cranberries
1 jar Creamy Caramel Sauce
Nana's Apple Cake Mix?
1/2 cup (1 stick) cold butter
Cool Whip? or ice cream
Directions
Combine first 2 ingredients; spread into greased 8 x 8 baking pan. Cut butter into dry Nana’s Apple Cake Mix until crumbly. Sprinkle Nana’s Apple Cake mixture over cranberry mixture. Bake at 350° for 45-50 minutes. Serve warm with Cool Whip or ice cream. Makes 8 servings.
http://tastefullysimple.com/web/dgoodacr...
Hey ;) these are really good! They are also a fun Christmas Delight and Enjoy with kids!
Cranberry-Filled Wreaths
1 (16-ounce) can whole-berry cranberry sauce
1 (16-ounce) package hot roll mix
1 cup Quaker? Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
1 cup hot water (120° to 130°F)
1 large egg, lightly beaten
3 tablespoons butter or margarine, softened
1/2 cup chopped pecans or walnuts, divided use
2 tablespoons granulated sugar, divided use
ICING:
3/4 cup powdered sugar
3 to 4 teaspoons milk
1/4 teaspoon vanilla extract
1. Spray two cookie sheets with non-stick cooking spray.
2. Place cranberry sauce in fine strainer or sieve; stir to break up. Drain; set aside.
3. In large bowl, combine hot roll mix, yeast packet included with mix, oats and 1/4 cup sugar; mix well.
4. Stir in hot water, egg and butter until dough pulls away from sides of bowl. Transfer dough to lightly floured surface; knead 5 minutes or until smooth and elastic.
5. Divide dough in half.
6. On cookie sheets, pat each half of dough into 12 x 8-inch rectangle.
7. Top each rectangle with half of drained cranberry sauce, 1/4 cup nuts and 1 tablespoon sugar spreading to within 1-inch of edges.
8. Roll up, starting from long side; pinch seams and ends to seal. Bring ends together to form a ring. With kitchen scissors, cut through ring almost to center at 2-inch intervals.
9. Cover loosely with plastic wrap; let rise in warm place 30 minutes or until nearly double in size.
10. Heat oven to 350°F.
11. Bake 23 to 28 minutes or until golden brown.
12. Carefully remove from cookie sheets to wire racks; cool slightly.
13. For icing, combine remaining ingredients until smooth.
14. Drizzle over tops of coffeecakes, dividing evenly.
Makes 2 coffeecakes.
Cook’s Tips:
# To decorate wreath, drizzle with icing as recipe directs. While icing is still soft, add pecan halves and whole fresh cranberries; halved red and green candied cherries; or dried cranberries and tiny mint leaves.
# To freeze, cool coffeecakes completely. Wrap each tightly in aluminum foil or place in large resealable freezer bags and freeze up to 2 months. Defrost covered at room temperature.
# To reheat, microwave uncovered at HIGH 15 to 20 seconds per serving.
yes, I make these every year for Christmas. My family looks so forward to these
Magic Cookie Bars
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can EAGLE BRAND? Sweetened Condensed Milk (NOT evaporated milk)
2 cups (12 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts ( I use pecans )
Instructions
Preheat oven to 350°F (325°F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan.
Pour EAGLE BRAND? evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers covered at room temperature.
Recipe Variations: Substitute chocolate chips or nuts with: candy coated pieces, dried cranberries, raisins, mini marshmallows or butterscotch chips.
YAM SOUFFLE
3 cups mashed cooked yams
1/4 cup sherry or orange juice
1 1/2 cups milk
1/2 cup butter, softene
2 teaspoons orange rind, freshly grated
pinch of black pepper
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon salt
2 1/2 tablespoons dark brown sugar
4 eggs, separated
Combine all ingredients except eggs. Mix well.
Beat eggs until light and lemon colored. In a separate clean mixing bowl, beat egg whites to stiff peaks.
Add egg yolks, mixing well; gently fold in egg whites.
Butter a 2 1/2 quart ovenproof casserole dish. Spread mixture evenly in casserole.
Bake at 375°F for 45 minutes.