Christmas-Recipes-Ebook-2011 by Tiffany Sollog

Giving the Gift of Food .................... 3-4

Tiger Bark ......................................... 30

BREADS:

Velvety Pecan Candy ................... 31

Cinnamon Rolls ................................. 6-7

DESSERTS:

Dinner Rolls ......................................... 8

Butter Rum Cake ............................ 33

Quick and Easy Rolls ......................... 9

Candy Cane Frosting ..................... 34

Whole Wheat Country Bread .......... 10

Chocolate Bread Pudding ............ 35

BREAKFAST:

Creamy Coconut Cake ................. 36

Blueberry Baked French Toast ......... 12

Easy Cheesecake ........................... 37

Buttermilk Syrup ................................. 13

Eggnog Pie ...................................... 38

Freezer Baked French Toast ............ 14

Pumpkin Bundt Cake ...................... 39

Overnight Wheat Pancakes ........... 15

Pumpkin Cheesecake Bars ............ 40-41

Overnight Wheat Waffles ................ 16

Tres Leches Cake ............................. 42

CANDIES:

DIPS:

Candy Bar Fudge ............................. 18

Jalapeno Dip .................................... 44

Chocolate Coconut Patties ............ 19

Onion Dip .......................................... 45

Chocolate Peppermint Bark ........... 20

Spinach Artichoke Dip ..................... 46

Easy Truffles ....................................... 21

Twice Baked Potato Dip .................. 47

Homemade Mounds Bars ............... 22

SNACKS:

Homemade Snickers Bars ............... 23-24

Carmel Corn ..................................... 49

Oreo Chocolate Bark ...................... 25

Chex Carmel Mix ............................. 50

Peanut Butter Cups .......................... 26

Chex Muddy Buddies ...................... 51

Peppermint Patties ........................... 27

Chex Snow Buddies ......................... 52

Raspberry Truffles .............................. 28

Spiced Nuts ....................................... 53

Rocky Road Candy ......................... 29

ABOUT THE AUTHOR: ......................... 54

ÂŠ2011 LynnsKitchenAdventures.com 2

Giving the Gift of Food Food is the perfect gift to give during the holidays. What better way to show you care, than by preparing homemade food for your family and friends. Preparing a special meal or a dessert for your family, or a plate of cookies for a friend, is one of the best ways to show you care during the holidays. It is simple and yet so thoughtful. It can be a special breakfast on Christmas day for your family, a plate of cookies for your child’s teacher, a loaf bread for the elderly widow down the street, or a container full of homemade candy taken to work. Everyone loves to receive the gift of food, especially homemade food.

Food takes time and thought to prepare. It is more than just going down to the local store and buying a gift to give. Food gifts are made with your or your family’s hands. The gift of food takes love and care to produce. It shows you had time for someone. ©2011 LynnsKitchenAdventures.com 3

It can be a plate of candies or cookies, or something as simple as a loaf of banana bread, a jar of homemade seasoning, or a container of homemade flavored hot cocoa mix.

My goal with this ebook it to provide you with ideas that will help you prepare simple and delicious food during the holiday season. I hope it will encourage you to slow down and enjoy some time in the kitchen this holiday season. These recipes are not hard or time consuming. They are mainly quick and easy recipes that my family has been enjoying for years. And I hope that the items in this ebook will become favorites for your family and friends as well.

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Breads: Cinnamon Rolls ................................. 6-7 Dinner Rolls ......................................... 8 Quick and Easy Rolls ......................... 9 Whole Wheat Country Bread .......... 10

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Cinnamon Rolls Dough 2 packages yeast 1 cup warm water

2 teaspoons salt

2/3 cup + 1 teaspoon sugar

2 eggs, slightly beaten

1 cup warm milk

7-8 cups flour, plus more for kneading and rolling out

2/3 cup butter, melted Filling 1/2 cup butter, melted

1 1/2 cups walnuts, chopped (optional)

1 1/2 cups sugar 3 tablespoons cinnamon

1 1/2 cups raisins (optional)

For Dough and Filling: 1. In a small bowl, combine yeast, water, and 1 teaspoon sugar. Stir and set aside. 2. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs. Stir well. Add yeast mixture. 3. Add 3 1/2 cups flour and beat until smooth. 4. Stir in enough remaining flour to form a stiff, but slightly sticky dough. 5. Turn onto a floured board and knead for 5-7 minutes. 6. Place in a buttered glass or plastic bowl, cover and let rise in a warm place until doubled. About 1-1 1/2 hours 7. When doubled, punch down dough and let rest for 5 minutes. 8. Meanwhile, oil a 9 x 13 pan and set aside. Preheat oven to 350. 9. On a floured surface, roll dough into a 15 x 20 inch rectangle.

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Cinnamon Rolls continued.... 10. Spread melted butter over dough, sprinkle with sugar, and then cinnamon. Follow with raisins and walnuts if desired. 11. Roll up jellyroll fashion. Pinch edge together to seal 12. Cut into 12 equal slices. 13. Place cinnamon roll slices in prepared pan. 14. Bake in preheated oven for 25-30 minutes, or until lightly browned. 15. Cool 3-5 minutes before removing from pan. 16. Top with frosting or glaze.

Cream Cheese Frosting 12 ounces cream cheese, softened

2 teaspoons vanilla

3 cups powdered sugar

3-4 teaspoons milk

1. Combine all ingredients and beat until smooth.

Creamy Glaze 2/3 cup melted butter

2 teaspoons vanilla

4 cups powdered sugar

4-8 tablespoons hot water

1. Mix together melted butter, powdered sugar, and vanilla. 2. Add hot water 1 tablespoon at a time until glaze reaches desired consistency.

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Dinner Rolls 3 TB unsalted butter

1 TB yeast

1/3 c. honey

2 tsp. salt

4 TB vegetable shortening

2 large eggs, divided

1 ½ c. whole milk

1 TB water

5-5 ½ c. flour

Approximately 2 TB butter

1. Butter a large glass or plastic bowl for raising the dough. Set aside. 2. In a microwave safe bowl, combine honey, shortening, and 3 TB butter. Microwave until butter and shortening are melted, about 1 minute. Stir in milk. Place back in microwave until warm, about 20 seconds. 3. In mixing bowl, combine 4 ½ c. flour, yeast, and salt. 4. Using a mixer and dough attachment, slowly add milk mixture to dry ingredients. Add 1 egg and mix until smooth. Add another ½ c. flour and mix for 6-7 minutes, until dough is shiny and smooth. If dough is still sticky, add remaining ½ c. flour. 5. Form into a ball and place in buttered bowl. Cover with plastic wrap and let rise until doubled, 50-60 min. 6. Butter two 9×13 baking dishes and set aside. 7. Punch down dough. Divide into 4 equal portions. 8. Roll each into a cylinder, cut each cylinder into 6 equal pieces. Roll into balls. Place in a buttered baking dish, with rolls barely touching. and let rise until doubled, 50-60 min. Preheat oven to 375. 9. Combine remaining egg and water, whisk until combined. Brush rolls with egg/water mixture. 10. Bake for 25-27 minutes, until rolls are lightly browned. 11. Let stand in baking dish for 5-7 minutes before removing.

Quick and Easy Rolls 2 tablespoons yeast 1 cup plus 2 tablespoons warm 1/3 cup oil 1/4 cup sugar 1 egg 1 teaspoon salt 3 1/2 - 4 cups flour (can use 1/2 white and 1/2 whole wheat flour)

1. Dissolve yeast in water. Add oil and sugar. Let stand 5 minutes. 2. Add egg, salt, and enough flour to form a soft dough. 3. Turn onto floured surface and knead until smooth and elastic, adding remaining flour as needed. 4. Do not let rise. 5. Divide into 12 pieces, shape each into a ball. Place about 3 inches apart on a greased baking sheet. 6. Cover and let rest 10 minutes. 7. Bake at 425 degrees for 8-10 minutes.

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Whole Wheat Country Bread 2 tablespoons yeast 2 cups warm water 1/2 cup sugar 1 tablespoon salt 2 eggs 1/4 cup oil 3 cups whole wheat flour 3-3 1/2 cups all purpose or bread flour

1. Dissolve yeast in water. Stir in sugar, eggs, oil, salt, and whole wheat flour. Beat until smooth. 2. Mix in enough remaining flour until dough is easy to handle. 3. Turn onto lightly floured surface and knead until smooth and elastic about 8 minutes. 4. Place in a greased bowl and let rise until doubled, about 1 hour. 5. Punch down, divide in half. Form into 2 loaves. 6. Place in greased pan and let rise until doubled. About 40 minutes. 7. Bake in a 375 degree oven for 25-30 minutes.

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Breakfast: Blueberry Baked French Toast ......... 12 Buttermilk Syrup ................................. 13 Freezer Baked French Toast ............ 14 Overnight Wheat Pancakes ........... 15 Overnight Wheat Waffles ................ 16

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Blueberry Baked French Toast French Toast: 8 slices day old French bread 4 ounces cream cheese 1 cup fresh or frozen blueberries

6 large eggs 11/2 cups milk 1/4 cup pure maple syrup

1. 2. 3. 4. 5. 6. 7. 8. 9.

Cut bread into 1 in. cubes. Place half of bread in a greased 9x13 pan. Cut cream cheese into Â˝ in. cubes, place over bread. Top with blueberries, then remaining bread. In bowl, beat eggs. Stir in milk and syrup. Pour over bread. Cover and refrigerate overnight. Remove from refrigerator 30 min. before baking. Cover with foil and bake @ 350 for 20 min. Uncover and bake an additional 20-25 min, until golden brown and center is firm/set. 10. Serve with blueberry sauce (or a can of blueberry pie filling) Blueberry Sauce: 1 cup sugar 2 TB corn starch 1 cup water 1. 2. 3. 4. 5. 6. 7.

1 cup blueberries 1 tablespoon butter

Combine sugar and corn starch, add water and stir until dissolved. Bring to a boil over medium heat. Boil 3 min. stirring constantly. Add blueberries and reduce heat. Simmer 8-10 min, or until blueberries burst. Remove from heat, stir in butter until melted. Serve over French toast If you make the sauce the night before: cool, refrigerate and reheat in the morning.

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Buttermilk Syrup 1 1/2 cups sugar 3/4 cup buttermilk 1/2 cup butter 1 teaspoon baking soda 2 teaspoons vanilla

1. Place first four ingredients in large saucepan. You want this to be a much bigger pan then you think you need. It really foams up. 2. Bring to boil and cook for 7 minutes (mixture will foam), stirring constantly to prevent burning. 3. Remove from heat and stir in vanilla extract. 4. Serve with pancakes, waffles, or French toast. 5. Refrigerate leftovers. This does thicken, so you will have to reheat it to use it again.

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Freezer Baked French Toast 1 cup brown sugar 1/2 cup butter 2 tablespoons corn syrup 1 loaf French bread, sliced about 1 inch thick 5 eggs 1 1 /4 cups milk 1 teaspoon vanilla

1. Place brown sugar, butter, and corn syrup in a saucepan. Heat until melted and combined. 2. Pour into a 9×13 pan. 3. Place bread on top of syrup mixture in pan. 4. Mix together eggs, milk, and vanilla. 5. Pour over bread. 6. Place in the refrigerator for a few hours to cool, then cover and freeze.** 7. Defrost completely. 8. Bake covered at 350 degrees for 40 minutes and then uncover and cook 5 – 10 minutes more or until cooked through.

Overnight Wheat Pancakes 1 1/4 teaspoons yeast 1/4 cup warm water (110° to 115°) 3/4 cup whole wheat flour 1 1/4 cups all-purpose flour 1 tablespoons baking powder 1 teaspoons baking soda

1 teaspoons sugar 1/2 teaspoon salt 3 eggs 2 cups buttermilk 2 tablespoons vegetable oil

1. In a small bowl, dissolve yeast in water; let stand for 5 minutes. 2. Meanwhile, in a large bowl, combine the dry ingredients. 3. Beat eggs, buttermilk and oil; stir into dry ingredients just until moistened. Stir in yeast mixture. 4. Cover and refrigerate for 8 hours or overnight. 5. To make pancakes, pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. 6. Cook until second side is golden brown.

Overnight Wheat Waffles 1 cup whole wheat flour 1 cup all purpose flour 1 tablespoon sugar 1 1/2 teaspoons yeast 1 teaspoon salt 1 3/4 cups warm milk 1/2 cup butter, melted 2 large eggs 1 teaspoon vanilla

1. In a large bowl whisk the flour, sugar, yeast, and salt together. 2. Gradually add remaining ingredients until well combined. 3. Cover with plastic wrap and place in the refrigerator overnight, or 12-24 hours. You want to have plenty of room in this bowl because the batter will rise. If your bowl is not big enough it may go all over your refrigerator. 4. In the morning, cook on heated waffle iron for about 3 1/2 minutes each or until done. 5. Serve with butter and syrup.

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Candies: Candy Bar Fudge ............................ 18 Chocolate Coconut Patties .......... 19 Chocolate Peppermint Bark ......... 20 Easy Truffles ....................................... 21 Homemade Mounds Bars ............... 22 Homemade Snickers Bars ............... 23-24 Oreo Chocolate Bark ...................... 25 Peanut Butter Cups .......................... 26 Peppermint Patties ........................... 27 Raspberry Truffles .............................. 28 Rocky Road Candy .......................... 29 Tiger Bark ........................................... 30 Velvety Pecan Candy ..................... 31 ÂŠ2011 LynnsKitchenAdventures.com 17

Candy Bar Fudge 1 teaspoon butter 2 cups chocolate chips 1 can (16 ounce) chocolate frosting 1/2 -3/4 cup of M&M’s or other candy (If you use another type of candy, you will want to chop it into pieces~)

1. Line an 8×8 or similar size pan with foil. Grease the foil and set aside. 2. In a microwave safe bowl, combine chocolate chips and butter. Microwave on high for 30 seconds. Stir. Continue to microwave and stir every 30 seconds until completely melted. 3. Stir in frosting until well combined. 4. Stir in candy and mix well. 5. Spread into prepared pan 6. Refrigerate for 1-2 hrs, or until set. 7. Cut into squares and serve.

Chocolate Coconut Patties 1/2 cups sweetened shredded coconut 4 ounces semisweet chocolate, melted

1. Preheat oven to 350 degrees. 2. Place coconut on a baking sheet and place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. 3. Remove from oven and let cool completely. In a medium bowl, combine toasted coconut and melted chocolate. 4. Stir gently until combined. 5. Press about 1 tablespoon coconut mixture onto a parchmentlined baking sheet. Repeat with remaining mixture. 6. Place in the refrigerator until cookies are set, about 20 minutes. 7. Keep in refrigerator until ready to serve.

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Chocolate Peppermint Bark 22 ounces white chocolate 22 ounces semi sweet chocolate about 6 ounces of peppermint striped candy or candy canes, coarsely chopped 6 tablespoons whipping cream 3/4 teaspoons peppermint extract

1. Line a cookie sheet with parchment paper or use a baking mat. 2. Place half of the white chocolate in a microwave safe bowl. Microwave for 30 seconds at 50% power. Stir and continuing melting at 50% power stirring every 30 seconds until melted. 3. Spread on cookie sheet and sprinkle with half of the crushed candy. Place in the refrigerator to harden. This will take 1-2 hours. 4. Place the chocolate and whipping cream together in a bowl and melt in the microwave at 50% power stirring every 30 seconds until melted. Spread carefully over the white chocolate peppermint layer. Place in refrigerator until hardened. 5. Melt remaining white chocolate. And spread over chocolate layer. Sprinkle the remaining crushed peppermint candy over the top. Place in the refrigerator until firm. 6. Break into pieces and enjoy!

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Easy Truffles 1 cup heavy cream 1 1/2 cups semisweet chocolate chips (or 10 ounces semisweet chocolate, finely chopped) 1 cup finely chopped pecans or chopped Andes Mints

1. In a medium saucepan, bring cream to a boil; remove from heat, and add chocolate. Let stand 3 minutes; whisk until smooth. 2. Transfer chocolate mixture to a medium bowl, and refrigerate, uncovered, until thick and firm enough to spoon out in mounds, about 3 hours. 3. Line a rimmed baking sheet with parchment or waxed paper. Drop level tablespoons of chocolate mixture onto baking sheet. 4. Refrigerate chocolate mounds until firm, about 1 hour. 5. Place pecans or mints in a shallow bowl. 6. Using hands, roll each chocolate mound into a ball then roll balls in pecans or mints, pressing lightly to adhere, and place on baking sheet. 7. Refrigerate truffles until set, 30 minutes to 1 hour. 8. Store in an airtight container in the refrigerator up to 2 weeks.

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Homemade Mounds Bars 2 (14 ounce) bags of coconut 1 can sweetened condensed milk 1/2 cup butter, softened 1 pound powdered sugar 3 cups of chocolate chips 2 teaspoons of butter

1. In a large bowl mix together the coconut, sweetened condensed milk, 1/2 cup butter, and powdered sugar. Mix well. 2. Spread mixture onto a cookie sheet lined with parchment paper or baking mat. 3. Refrigerate for at least 2 hours. 4. Melt 1 1/2 cups chocolate chips and 1 teaspoon 5. of butter in the microwave stirring every 30 seconds until melted. Spread over chilled coconut mixture and chill until chocolate is set. 6. Flip bars over and carefully peel off parchment paper. 7. Melt remaining chocolate and butter. Spread over the coconut layer. Chill. 8. After firm, bring to room temperature and then cut into bars. If the chocolate is solid these will be hard to cut. 9. Store in an airtight container in the refrigerator. ÂŠ2011 LynnsKitchenAdventures.com 22

Homemade Snickers Bars First Layer: 2 teaspoons butter 1 cup milk chocolate chips

Carmel Layer:

1/4 cup butterscotch chips

1 (14 ounce) package caramels

1/4 cup Creamy Peanut Butter

1/4 cup heavy whipping cream

Filling:

Top Layer:

1/4 cup butter

1 cup milk chocolate chips

1 cup sugar

1/4 cup butterscotch chips

1/4 cup evaporated milk

1/4 cup creamy peanut butter

1-1/2 cups marshmallow crĂ¨me 1/4 cup creamy peanut butter 1 teaspoon vanilla extract 1-1/2 cups chopped salted peanuts 1. Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons butter and set aside.

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Homemade Snicker Bars Continued.... 2. For the first layer: In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter and stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set. 3. For filling: In a small saucepan, melt butter over medium heat. Add sugar and milk and bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat and stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. 4. For caramel layer: In a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set. 5. For Top Layer: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight. 6. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. 7. Store in an airtight container.

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Oreo Cookie Bark 10 Oreo cream-filled chocolate sandwich cookies, crumbled finely 8 ounces milk chocolate 8 ounces white chocolate

1. Melt the milk chocolate in a double boiler stirring until smooth. (I melt the chocolate in the microwave) 2. Drop in half the broken cookies, and stir gently to coat the cookies well. 3. Line a cookie sheet with parchment paper or baking mat. 4. Drop the chocolate in spoonfuls onto foil or mat. 5. Melt the white chocolate and stir in remaining cookies. 6. Drop by spoonfuls next to the chocolate mixture, using it to fill in where there may be a thin spot. 7. Take a knife and spread and swirl the two together. 8. Let cool and harden, then break into pieces. 9. To cool this quickly, you can put the tray in your refrigerator or freezer for a short time.

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Peanut Butter Cups 4 ounces white chocolate, chopped 1/2 cup smooth peanut butter 12 ounces semisweet chocolate chips

1. Line two 12-cup mini muffin pans with paper liners; set aside. 2. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly. 3. Meanwhile, place semisweet chocolate in another microwavesafe bowl. Microwave, stirring every 30 seconds until melted, 2 to 3 minutes total. 4. Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate. 5. Place muffin pans in freezer or refrigerator until peanut butter cups are firm, usually 15- 30 minutes. 6. Store in refrigerator and bring to room temperature before serving. 7. These are best at room temperature.

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Peppermint Patties 3 3/4 cups powdered sugar 3 tablespoons butter, softened 2 to 3 teaspoons peppermint extract 1/2 teaspoon vanilla Extract 1/4 cup evaporated milk 2 cups chocolate chips 2 tablespoons shortening

1. In a large bowl, combine powdered sugar, butter, peppermint and vanilla extracts. Add milk and mix well. 2. Spread mixture onto a baking sheet that has been lined with parchment paper or baking mat. 3. Refrigerate for 1-2 hours, or until firm. 4. Melt 1 cup chocolate chips and 1 tablespoon of shortening in the microwave stirring every 30 seconds until melted. 5. Spread over chilled mint mixture and chill until chocolate is set. 6. Flip bars over and carefully peel or parchment paper. Melt remaining chocolate and shortening and spread over the mint layer. Chill until set. 7. After firm, bring to room temperature and then cut them. If the chocolate is solid these will be hard to cut. I bring them to room temperature to cut them, and then put them back in the refrigerator to store them.

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Raspberry Truffles 1 1/2 cups milk chocolate chips 1 cup semi sweet chocolate chips 3/4 cup heavy cream 2 1/2 teaspoons raspberry extract powdered sugar

1. 2. 3. 4. 5. 6. 7. 8. 9.

Place chocolate chips in a bowl and set aside. Heat cream until almost boiling. Pour over chocolate chips. Add raspberry extract, stir slightly, and let sit for 1 minute. Whisk until chocolate is melted and mixture is smooth. Refrigerate until firm enough to scoop into balls, 1-2 hours. Scoop into balls and place on cookie sheet. Place in the freezer for about 1 hour. Take out and roll into balls. Place powdered sugar into a zip top bag and toss truffles in powdered sugar. 10. Refrigerate for several hours before serving.

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Rocky Road Candy 2 cups semisweet chocolate chips 1 cup peanut butter 4 cups miniature marshmallows

1. Grease a 9 x 9 inch pan. 2. Microwave chocolate chips and peanut butter until melted, stirring every 30 seconds until chips are completely melted. 3. Stir in marshmallows. 4. Pour into prepared pan and cool in the refrigerator. 5. Cut into squares.

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Tiger Bark 16 ounces chocolate chips 1/2 cup peanut butter 1/2 cup semisweet chocolate chips 4 teaspoons half-and-half or whipping cream

1. In a microwave-safe bowl, white chocolate and peanut butter on medium for 2-3 minutes or until melted and mix well. 2. Pour onto a foil-lined baking sheet coated with cooking spray, or use a baking mat, spread into a thin layer. 3. In another microwave-safe bowl, heat chips and cream on high for about 30 seconds or more or until chips are soft. Stir until smooth. 4. Pour and swirl over peanut butter layer. 5. Freeze for 5 minutes or until set. 6. Break into small pieces.

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Velvety Pecan Candy 3 cups of chopped pecans 1 1/2 pounds of white or regular chocolate 1 can sweetened condensed milk 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. 2. Bake pecans in a single layer in a shallow pan until toasted, about 8-10 minutes. Stir after about 5 minutes and keep checking and stirring, so that they do not get over bake. 3. Line a rimmed cookie sheet with wax paper and grease. 4. Place chocolate and sweetened condensed milk in a bowl and microwave until melted, string every 30 seconds. Mix well. 5. Stir in toasted pecans and vanilla. 6. Spread onto wax paper and chill until set, about 2 hours. 7. Turn candy onto cutting board and cut into squares.

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Desserts: Butter Rum Cake ............................ 33 Candy Cane Frosting ..................... 34 Chocolate Bread Pudding ............ 35 Creamy Coconut Cake ................. 36 Easy Cheesecake ........................... 37 Eggnog Pie ...................................... 38 Pumpkin Bundt Cake ...................... 39 Pumpkin Cheesecake Bars ............ 40-41 Tres Leches Cake ............................. 42

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Butter Rum Cake Cake: 1 butter or yellow cake mix 1 small box instant vanilla pudding

1 cup water 1 teaspoon rum flavoring

1/2 cup oil 4 eggs 1. Mix all ingredients together for about two minutes or until well combined. 2. Pour into a greased and floured regular bundt pan, bake at 350 degrees for 45-50 minutes. 3. Leave cake in the pan for the next step. 4. During the last 10 minutes of cooking time, make the butter sauce. Sauce 1/2 cup butter

1 cup sugar

1/3 cup water

3/4 teaspoon rum flavoring

1. In a pan combine butter, water, and sugar, boil then turn to low to simmer. 2. Cook until butter is melted and sugar is dissolved. Remove from heat and add rum flavoring. 3. Slowly pour over hot cake that is still in pan. You do this step as soon as the cake comes out of the oven. Pour slowly or it will not fit in the pan. Pour a little and wait a few minutes for it to absorb into pan, than continuing this until all the sauce is in the pan. 4. Let cool completely before removing cake from pan. This lets the sauce soak into the cake. 5. Remove from pan onto a platter and serve. ÂŠ2011 LynnsKitchenAdventures.com 33

Candy Cane Frosting 1 (8 ounce) package cream cheese, softened 1/2 cup butter, softened 4 cups confectioners’ sugar 1/3 – 1/2 cup crushed candy canes or peppermint candy (this amount will depend on how strong you like the candy cane flavor)

1. For the frosting, beat the cream cheese and butter in a large bowl until smooth. 2. Add powdered sugar and beat for several minutes or until smooth. 3. Add crushed candy canes and mix well. 4. Frost cookies, cupcakes, cakes, etc.

Chocolate Bread Pudding 2 tablespoons butter 1 cup cream 1 cup milk 2 tablespoons vanilla extract

12 ounces chocolate chips

2 eggs

5 cups of cubed day old French bread

1/2 cup sugar

whipped cream for serving

1. Preheat oven to 325. Lightly grease 6 ramekins or you can also do this in an 11×9 inch pan. 2. Melt chocolate chips. 3. In a large bowl, combine eggs, sugar, cream, milk, and vanilla. Stir in melted chocolate until smooth. Add bread stirring gently to combine. 4. Place in ramekins or 11×9 pan. 5. Place ramekins or pan into a large pan filled with one inch of hot water. You are creating a water bath. 6. Bake at 350 for 30-35 minutes. 7. Let cool slightly. Serve warm topped with whipped cream.

Creamy Coconut Cake 1 yellow cake mix, plus the ingredients to make the cake 1 can sweetened condensed milk 1 (15 ounce) can cream coconut (This is not coconut milk, this is cream coconut that you find in the drink section of the grocery store) 1 (8 ounce) package of cream cheese, room temperature 1 (12 ounce) container of cool whip 1 cup coconut

1. Make cake according to package directions and bake in a 9Ă&#x2014;13 pan. 2. While the cake is baking mix together the cream of coconut and the sweetened condensed milk. Set aside. 3. When the cake is done, but still warm, take a fork and poke holes all over the cake. Pour the cream of coconut mixture slowly over the cake. This will look like a lot, but will absorb into the cake as it sits. Let the cake cool. 4. Once the cake has cooled completely, refrigerate for several hours. 5. In a bowl mix the cream cheese until soft and whipped. Fold in whipped topping. Spread over cooled cake. 6. Sprinkle with coconut. ÂŠ2011 LynnsKitchenAdventures.com 36

Easy Cheesecake 2 graham cracker pie crusts 1 (8ounce) package cream cheese, room temperature 1 cup sugar 1 (12 ounce) can evaporated milk, chilled (do not skip the chilling part, it is important) 1 teaspoon vanilla 1 (3 ounce) package lemon Jell-O 1 cup boiling water

1. Dissolve Jell-O in boiling water. 2. Let cool to about room temperature. 3. When Jell-O mixture is cooled, place in a blender and add cream cheese, sugar, chilled milk, and vanilla. 4. Blend together well and pour into graham cracker crust. 5. Chill for 4 hours.

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Eggnog Pie 1 (5.1 ounce) package instant vanilla pudding 1 1/2 cups eggnog 2 cups heavy cream 1 graham cracker pie crust

1. Whip heavy cream until thick and fluffy. 2. In a separate bowl mix pudding mix and eggnog until well blended. This will be very thick. 3. Fold in whipped cream until all folded in. 4. Carefully spoon into graham cracker crust. 5. Refrigerate for at least 2 hours before serving. 6. Cut and serve.

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Pumpkin Bundt Cake 1 package yellow cake mix 1 package (3.4 ounces) instant butterscotch pudding mix 4 eggs 1/4 cup water 1/4 cup vegetable oil 1 cup canned pumpkin 2 teaspoons pumpkin pie spice Whipped cream, optional

1. In a large bowl, combine the first seven ingredients. 2. Beat on low speed for 30 seconds then beat on medium for 2 minutes. 3. Pour into a greased and floured bundt pan. 4. Bake at 350Â° for 50-55 minutes or until a wooden pick inserted near the center comes out clean. 5. Cool in pan for 10 minutes before removing to a wire rack to cool completely. 6. Serve with whipped cream if desired.

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Pumpkin Cheesecake Bars Crust: 20 chocolate wafer cookies or graham crackers 2 tablespoons sugar 4 tablespoons butter, melted Filling:

3 large eggs

2 (8 ounce) packages cream cheese

3 tablespoons flour 1 teaspoon pumpkin-pie spice

1 cup sugar 1 cup canned solid-pack pumpkin puree

1/2 teaspoon salt 4 ounces semisweet chocolate chips

1. Preheat oven to 350 degrees. 2. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside. If you are going to serve these on a platter do this step. It makes them much prettier when you cut them. 3. In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs) then add butter, and pulse until moistened. 4. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until slightly firm, 12 to 15 minutes. Set aside to cool. 5. Place cream cheese in food processor or mixer and blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt and process until combined. Set aside. ÂŠ2011 LynnsKitchenAdventures.com 40

Pumpkin Cheesecake Bars Continued... 6. Place chocolate in a microwave-safe bowl and microwave in 30second increments, stirring between each, until melted. Add 1 cup pumpkin mixture and stir to combine. Set aside. 7. Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture and swirl. Bake until cheesecake is set, but jiggles slightly when gently shaken, 40 to 45 minutes. 8. Cool in pan. Cover and chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.

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Tres Leches Cake Cake: 1 (18.25 ounce) plain yellow cake mix 1 (3.4 ounce) package vanilla instant pudding

1 cup milk 1 cup oil 4 eggs

Milk Syrup: 1 can sweetened condensed milk 1 can evaporated milk

1 cup heavy cream 1 teaspoon vanilla whipping cream or cool whip

1. For cake, mix together, cake mix, pudding, milk, eggs, and oil. Beat with an electric mixer for 2 minutes. 2. Pour into a greased 9Ă&#x2014;13 pan. Bake at 350 for 30 minutes or until cake tests done. Let cool completely. 3. For the milk syrup, mix together sweetened condensed milk, evaporated milk, heavy whipping cream, and vanilla. 4. Poke holes all over the top of the cooled cake with a skewer or fork. Slowly pour milk mixture over cake. Pour about 1/3 of it over and let sit for a few minutes. Repeat until all of the milk mixture is absorbed. 5. Refrigerate for 4 hours. 6. Spread whipping cream or cool whip on top of cake before serving.

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Dips: Jalapeno Dip .................................... 44 Onion Dip .......................................... 45 Spinach Artichoke Dip ..................... 46 Twice Baked Potato Dip .................. 47

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Jalapeno Dip 1/2- 1 cup chopped canned jalapeno 1 cup mayonnaise 2 (8 ounce) packages of cream cheese, softened 1 teaspoon cumin 1( 4 ounce) can green chilies 1 cup grated parmesan cheese tortillas chips for serving

1. Mix the first five ingredients together and place small casserole dish. 2. Sprinkle with grated parmesan cheese. 3. Bake at 350 for 25 minutes or until heated through and cheese is melted. 4. Serve with tortilla chips.

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Onion Dip 1-2 tablespoons of oil 1 onion, chopped 2 cloves garlic, minced 1/2 cup water 1 cup sour cream 1 (8 ounce) package of cream cheese 2-3 tablespoons mayonnaise 1/2 teaspoon salt (or more to taste) 1/2 teaspoon Worcestershire sauce

1. Cook onion in oil until very soft and tender and slightly browned. This will take about 10 minutes. 2. Add garlic and cook for about 30 seconds. 3. Add water and cook until the water is mostly evaporated. Do not skip this step, this will help deglaze the pan and loosen up the bits of onion that are full of flavor. 4. In a food processor, mix onion mixture with remaining ingredients until smooth. 5. Refrigerate for several hours before serving.

**If you do not have a food processor this can just be mixed together until very smooth. However, it will not be as smooth as it will be made in a food processor.

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Spinach Artichoke Dip 1 (8 ounce) package cream cheese, softened 1/4 cup mayonnaise 1/4 cup grated Parmesan cheese 1/4 cup grated Romano cheese 1 clove garlic, peeled and minced 1/2 teaspoon dried basil

salt and pepper to taste 1 (14 ounce) can artichoke hearts, drained and chopped 1/2 cup frozen chopped spinach, thawed and drained 1/4 cup shredded mozzarella cheese

1/4 teaspoon garlic salt

1. Preheat oven to 350 degrees. 2. Lightly grease a small baking dish. 3. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. 4. Add in artichoke hearts, spinach, and mozzarella cheese and mix well. 5. Transfer the mixture to the prepared baking dish. 6. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

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Twice Baked Potato Dip 1/3 lb bacon, cooked and chopped 16 ounces of sour cream 2 cups shredded cheddar cheese 2 teaspoons hot sauce

1. Combine all ingredients and stir well. 2. Cover and chill for a few hours. 3. Serve with potato chips, or other dip and chips type food.

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Snacks: Carmel Corn ..................................... 49 Chex Carmel Mix .............................. 50 Chex Muddy Buddies ....................... 51 Chex Snow Buddies ......................... 52 Spiced Nuts ....................................... 53

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Carmel Corn 6 quarts of popped popcorn 2 cups brown sugar 1/2 cup corn syrup 1 cup butter 1/8 teaspoon cream of tarter 1/2 teaspoon baking soda

1. Preheat oven to 200 degrees. Line two large rimmed baking sheets with foil. Set aside. 2. Place popped popcorn into one very large bowl or pan or 2 medium to large bowls. Set aside. 3. In a pan bring the brown sugar, corn syrup, butter, and cream of tarter to a boil. Boil for 5 minutes. 4. Stir in the baking soda quickly and remove from heat. 5. Pour over popped corn and stir well. 6. The caramel sauce should coat the popcorn. 7. Spread onto prepared baking sheets. 8. Bake for 1 hour. Stir the caramel corn after 30 minutes and then bake 30 minutes more. (This is not crisp when you first take it out. It will harden up some as it cools on the sheets) 9. Break up and serve. Store in an airtight container.

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Chex Carmel Mix 9 cups corn Chex cereal 9 cups rice Chex cereal 2 cups brown sugar 1/2 cup corn syrup 1 cup butter 1/8 teaspoon cream of tarter 1/2 teaspoon baking soda M& Ms, optional

1. Preheat oven to 200 degrees. Line two large rimmed baking sheets with foil. Set aside. 2. Place Chex into one very large bowl or pan, or 2 large bowls. 3. In a pan bring, brown sugar, corn syrup, butter, and cream of tarter to a boil. Boil for 5 minutes. Stir in the baking soda quickly and remove from heat. 4. Pour over Chex and stir well. The caramel sauce should coat the Chex. You need to stir this fast because it will start to harden. 5. Spread onto prepared baking sheets. Bake for 1 hour, rotating the sheets and stirring every 15 minutes. (This is not crisp when you first take it out. It will harden up as it cools on the sheets). 6. Break up into pieces. Stir in M&Ms, if desired.

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Chex Muddy Buddies 9 cups Corn Chex, Rice Chex, or a mix of both 1 cup semisweet chocolate chips 1/2 cup peanut butter 1/4 cup butter or margarine 1 teaspoon vanilla 1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside. 2. In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. 3. Stir in vanilla. 4. Pour mixture over cereal, stirring until evenly coated. 5. Pour into 2-gallon resealable food-storage plastic bag. 6. Add powdered sugar. Seal bag; shake until well coated. 7. Spread on waxed paper to cool. 8. Store in airtight container in refrigerator.

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Snow Buddies 8 cups Corn Chex, Rice Chex, or a mix of both 2 cups peanuts 2 cups M&Mâ&#x20AC;&#x2122;s 2 packages of white chocolate chips

1. Line two large rimmed baking sheets with foil. Set aside. 2. In a large bowl, mix together the Chex, peanuts, and M&Ms. 3. In a separate bowl, melt the white chocolate in the microwave. Microwave for 30 seconds, stir and repeat until completely melted. 4. Mix melted white chocolate with the other ingredients. Mix until all pieces are coated. 5. Spread on prepared sheets and refrigerate until firm, about 2 hours. 6. Break into chunks and store in an airtight container.

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Easy Spiced Nuts 1 large egg white 1/4 cup sugar 1 teaspoon salt 1/2 teaspoon chili powder 1/4 teaspoon ground allspice 1/2 teaspoon ground cumin 2 1/2 cups pecan halves, or assorted nuts

1. Preheat oven to 300 degrees. 2. Beat egg white until soft and foamy. 3. Combine all remaining ingredients except nuts. Whisk into egg white. 4. Stir in pecans/nuts until well coated. 5. Spread mixture in single layer onto an ungreased baking pan. 6. Bake for 15 minutes, and remove from oven. Using a metal spatula, toss, stir, and separate nuts. 7. Reduce oven to 250 degrees and return nuts to oven. Bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. 8. Place baking pan on wire rack to cool (they will crisp as they cool). 9. Break up any that stick together; store in an airtight container, at room temperature for up to 2 weeks.

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About the Author I love to cook and spend time in the kitchen. In 2008 I started Lynn’s Kitchen Adventures as a way to share recipes and kitchen tips with others. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. I love to cook and bake, and it is a good thing, because my family loves to eat. I am always trying new recipes and experimenting with different foods, but my time is limited. I wish I had all day to spend in the kitchen, but I am busy mom. With my three kids and husband, I live on 43 acres in Northeastern Oklahoma. Between homeschooling, helping in my husband’s dental office, working on our property, taking care of three dogs, and raising hogs as a side job/hobby, I am constantly on the go like most of you. My writing is a true picture of my kitchen life. I post about what we are really eating. I try to be healthy, but I will admit many times life happens, and I mix in some not so healthy things. I do not cook gourmet, fancy food full of exotic ingredients. This is real food with everyday ingredients. ©2011 LynnsKitchenAdventures.com 54