Tuesday, December 9, 2008

Caramel-Coconut Pie

This is very good and can be frozen ahead.


1/4 cup butter or margarine
1 (7 ounce) pkg flaked coconut
1/2 cup chopped pecans
1 (8 ounce) cream cheese, softened
1 can Eagle Brand condensed milk
1 (16 ounce) frozen Cool Whip, thawed
2 baked 9 inch pastry shells
1 (12 ounce) jar caramel ice cream topping
Garnish: Pecan halves


1. Melt butter in a large skillet. Add coconut and 1/2 cup pecans, cook until golden, stirring frequently.
2. Set aside to cool.
3. Combine cream cheese and condensed milk, beat at medium speed until smooth. Fold in whipped topping.
4. Layer 1/4 of cream cheese mixture in each shell. Drizzle 1/4 of caramel mixture over each pie.
5. Sprinkle 1/4 coconut on top.
6. repeat layer of cream cheese, caramel, and coconut.
7. Cover and freeze at least 8 hours. Let pie stand at room temperature at least 5 minutes before serving.

Pineapple Dip


2 egg yolks
1 Tblspn plain flour
2/3 cup sugar
1 Tblspn butter
3 Tblspn real lemon juice
2/3 cup pineapple juice


1. Beat egg yolks, add flour and mix well.
2. Add sugar, butter, lemon juice, and pineapple juice and cook on medium heat til thickens.
3. Serve with fresh fruit.

Note: You can also fold in 1/2 whipping cream (whipped).

Monday, December 8, 2008

Ritz Cracker Pie

This is absolutely the best dessert ever.


3 egg whites
1 cup sugar
1 cup chopped pecans
23 Ritz crackers, finely crushed


1/2 pint whipping cream
3 tblspns Nestle's Quik (cocoa won't work)
1/4 cup sugar


1. Preheat oven to 325 degrees.
2. Butter a glass pie pan.
3. Beat egg whites til stiff, gradually add 1 cup sugar til dissolved.
4. Mix in vanilla.
5. Fold in cracker crumbs and pecans.
6. Bake at 325 for 25 minutes.
7. Cool completely. (I usually put in refrigerator til cold).
8. Mix Nestle's Quik and 1/4 cup sugar together in a small bowl.
9. Whip cream and add Quik and sugar when peaks.
10. Spread on pie and refrigerate.

Easy Red Velvet Cake

This is made from a cake mix and my mother says it is very good and hard to tell it isn't made from scratch.


1 pkg fudge marble cake mix
1 tsp baking soda
2 eggs
1 1/2 cups buttermilk
1 bottle (1 ounce) red food coloring
1 tsp vanilla


1. In mixing bowl, combine cake mix and baking soda.
2. Add eggs, buttermilk, food coloring, and vanilla and blend on low until moistened,
3. Beat on high for 2 minutes.
4. Bake in 2 greased and floured (9 inch) cake pans at 350 for 30-35 minutes.

Cherry Pound Cake

This is my grandmother's recipe. It is delicious and very pretty for Christmas. Be sure to look below at frosting ingredients when getting your ingredients together.


3 cups sugar
1 1/2 cups Crisco
3 3/4 cups plain flour
3/4 cup milk
6 eggs
1 1/2 tsp vanilla
1 1/2 tsp almond
1 (10ounce) bottle red cherries, drained & chopped


1. Preheat oven to 275. Grease and flour bundt pan.
2. Cream sugar and Crisco. Add eggs, one at a time, beating well after each one.
3. Add flour and milk, beginning and ending with flour. Add vanilla and almond flavors.
4. Fold in half of chopped cherries.
5. Bake at 275 for 2 hours.



1 (8 ounce) cream cheese, softened
1/2 stick margarine
1/2 cup flaked coconut
1/2 cup chopped pecans
2 cups 10x Powdered sugar


1. Cream margarine and cream cheese til fluffy.
2. Add powdered sugar and mix well.
3. Stir in coconut and pecans.
4. Put on warm cake.

Sunday, December 7, 2008

Pecan Pie Mini Muffins

These little muffins taste just like pecan pie.


1 cup packed light brown sugar
1/2 cup butter or margarine, melted
2 lg eggs
1 tsp vanilla
1 cup chopped pecans
1/2 cup all purpose flour


1. Combine brown sugar, butter, eggs, and vanilla in a bowl, beating with wire whisk til smooth.
2. Stir in pecans and flour.
3. Spoon batter into miniature muffin pan coated with cooking spray, filling to within 1/8 inch from top.
4. Bake at 375 for 12 minutes.
5. Cool in pan on wire rack for 1 minute. Remove from pans and cool completely.

Yield: 40 muffins

Thursday, December 4, 2008

Chocolate Toffee Caramel Cake

This is a beautiful cake I made for Thanksgiving that was a big hit. It requires a little extra work but is worth the effort.


1 1/3 cups butter, softened and divided
1 cup sugar
1 cup firmly packed dark brown sugar
1 tsp vanilla
6 large eggs
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream
English Toffee bars


2/3 cup evaporated milk
2 cups firmly packed light brown sugar


1. Preheat oven to 350. Spray 3 (9inch) round cake pans with cooking spray with flour (or grease and flour).
2. In a large bowl, beat 1 cup butter, sugar, and dark brown sugar at medium speed with electric mixer til creamy. Add vanilla. Add eggs, one at a time, beating well after each addition.
3. In medium bowl, sift together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, alternately with sour cream, beginning and ending with flour. Spoon batter into pans.
4. Bake 15 to 17 minutes, or until wooden toothpick comes out clean. (I had to bake mine nearly 30 minutes). Cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks. When cool, level cakes off with serrated knife, if needed.
5. In a small saucepan, combine light brown sugar, evaporated milk, and remaining 1/3 cup butter. Cook over medium heat, stirring til sugar dissolves. Cook without stirring til candy thermometer registers 238 degrees.
6. Transfer caramel mixture to a heat resistant bowl and beat with mixer for 2-3 minutes until mixture thickens slightly and is ready to spread.
7. Working quickly, spread caramel mixture on 2 layers and refrigerate for 15 minutes or until set. (I put each layer on a separate plate).
8. To assemble, place one caramel covered layer on a cake plate. Spread a thin layer of Caramel Cream Cheese Frosting over caramel. Place another caramel covered layer and spread a thin layer of frosting. Top with plain layer. Frost sides and top of cake with remaining frosting. Garnish with chopped English Toffee bars.

Caramel Cream Cheese Frosting
1/2 cup firmly packed dark brown sugar
1/4 cup heavy whipping cream
1/2 cup + 2 tblspns butter, softened and divided
1 (8 ounce) pkg cream cheese, softened
1/2 tsp vanilla
5 cups confectioners sugar, sifted
1. In a small saucepan, combine brown sugar, cream, and 2 tblspns butter over medium heat. Cook 3-4 minutes til sugar dissolved. Cool completely.
2. In a large bowl, beat cream cheese and remaining butter til smooth. Add brown sugar mixture and vanilla extract, beating to combine well. Gradually beat in confectioners sugar til smooth.

Wednesday, December 3, 2008

"Those Things"

These are very easy and delicious. Our neighbor used to bring us a tray of homemade goodies every Christmas. When I asked for the recipe for these, he called them "Those Things" because that was how I asked.


1 12 oz pkg butterscotch morsels
2 tblspns crunchy peanut butter
5 cups corn flakes, slightly crushed


1. Melt chips and peanut butter in double boiler (or VERY low heat).
2. Pour over cornflakes and mix with a large spoon.
3. Using a teaspoon, drop spoonfuls on foil or wax paper on a cookie sheet.
4. Place in refrigerator til hard.

Christmas Fruit Drops

These are the best cookies I have ever eaten. They are pretty, also. Very easy to make. These freeze well for up to 3 months.


2 cups red candied cherries, chopped
1 cup chopped pecans
1 3/4 cups all purpose flour
1/2 cup butter, softened
1/2 cup sugar
1/8 tsp salt
3 eggs
1 tsp vanilla
Sifted powdered sugar


1. Preheat oven to 375.
2. Line cookie sheet with parchment paper or lightly grease. Set aside.
3. Combine cherries and nuts with 2 tblspns of the flour and stir to coat. Set aside.
4. Cream butter and sugar and salt til well mixed. Add eggs and vanilla til well combined.
5. Beat in rest of flour.
6. Stir fruit and nuts into dough.
7. Drop by teaspoonfuls 2 inches apart on cookie sheet.
8. Bake 12-15 minutes. Cool on wire rack. Sprinkle sifted powdered sugar over tops of cookies.
9. Store cookies in airtight container with layers separated with wax paper.

Seven Layer Salad


1 bag shredded lettuce
1 bermuda onion
1 can water chestnuts
1 can green peas
1 cup mayonnaise
1 cup sour cream
1 tblspns sugar
1 jar Bacos real bacon bits
Shredded cheese


Put lettuce in bottom of a trifle dish. Top with chopped onion. Drain water chestnuts and put on top of onion. Drain and rinse peas and put on water chestnuts. Mix mayonnaise and sour cream together with sugar. Put on top to seal. Add layer of cheese. Add bacos. Seal with plastic wrap overnight.

Monday, December 1, 2008

Praline Cookies


1/2 cup margarine, softened
1 1/2 cups light brown sugar
1 egg
1 1/2 cups all purpose flour
1 tsp vanilla
1 cup chopped pecans


1. Preheat oven to 375.
2. Mix margarine and sugar.
3. Add egg and mix well.
4. Mix in flour and vanilla, then fold in pecans.
5. Shape into 1 inch ball.
6. Place on lightly greased cookie sheet and flatten with a glass wrapped in a wet paper towel.
7. Bake 8-10 minutes.

Sunday, November 30, 2008

Mound Balls


1/2 lb margarine, softened
1 lb box confectioners sugar
1 lb coconut minus 1 cup
1 can Eagle Brand condensed milk
1 cup chopped pecans
12 oz bag semi-sweet morsels
2 squares (1 inch) paraffin


1. Mix all ingredients together except morsels and paraffin. (You will need to use your hands).
2. Shape into 1 inch balls and refrigerate for 1 hour.
3. Melt paraffin and morsels together in double boiler and use a toothpick to dip balls.
4. Place on wax paper and refrigerate til set. (You do not need to keep them refrigerated).

Note: This makes a lot and they keep well. They also are great for gifts in a pretty box or container.

Wednesday, November 19, 2008

Praline Grahams


1 (5 1/3 oz) pkg graham crackers
3/4 cup butter or margarine
1/2 cup sugar
1 cup pecans, chopped fine


1. Separate each graham cracker into four sections and arrange on ungreased 15x10x1 inch jellyroll pan with edges touching.
2. Melt butter in a saucepan, then stir in sugar and pecans.
3. Bring to a boil and cook 3 minutes, stirring constantly.
4. Spread mixture evenly over graham crackers.
5. Bake at 300 for 12 minutes.
6. Remove from pan and cool on wax paper.

Yield: 3 1/2 dozen

Saturday, November 15, 2008

Sausage Balls


3 cups Bisquick mix
1 lb sausage (can use hot or mild)
1 lb grated sharp cheese


1. Mix all ingredients together and shape into small balls (about 1 inch).
2. Bake about 25 minutes at 375.

Orange Balls


1 12 oz box vanilla wafers
1 lb box powdered sugar
1 stick margarine, softened
1 6 oz can frozen orange juice
1 cup chopped pecans
Flaked coconut


1. Crush vanilla wafers into fine crumbs.
2. Add remaining ingredients except coconut and mix well.
3. Form into balls and roll in coconut.
4. Store in refrigerator.

Sunday, November 2, 2008

Christmas Danish Pudding


1 cup butter
1 3/4 cup sugar
3 eggs
1 1/2 tsp baking soda
1 tblspn orange juice
1 tsp salt
3 cups all purpose flour
1 cup chopped dates
1 cup chopped pecans
1 cup mixed candied fruit


1 grated orange rind
1 cup sugar
1 1/2 cups orange juice


1. Mix all ingredients together and put in lightly greased tube pan.
2. Bake 1 hour and 40 minutes at 300.
3. While cake is baking, mix glaze ingredients together and let stand until cake is done.
4. Pour glaze over cake as soon as you remove it from oven, while still in pan.
5. Remove from pan and enjoy.

Friday, October 24, 2008

Pecan Sugar Cookies


1 16 oz roll refrigerated sugar cookie dough
1/2 cup round pecans


Preheat oven to 350. Lightly grease 2 baking sheets. Roll cookie dough into 1 inch balls. Roll each ball in ground pecans and place on baking sheet. Bake 8-10 minutes or until lightly browned. Let cook on pan 2 minutes. Remove from pans and cool completely on wire rack.

Wednesday, September 24, 2008

Nut Roll

The following is a favorite Christmas recipe in our family. It can be made ahead several weeks and kept in refrigerator. The recipe makes three logs but you can make into smaller ones, if desired. They make great gifts and can be wrapped in pretty tissue paper and tied on the ends. My mother has to make one for my brother-in-law every year. I do not like raisins but I love this. You can't really tell it is raisins because of the nuts.


1 box graham crackers (leave out 1 cup to roll in)
1 box white raisins
3 cups pecans
1 lg bag marshmallows (not miniature)
1 can Eagle Brand condensed milk


1. Melt condensed milk and marshmallows over very low heat in a large pan -just enough to melt marshmallows. The pan needs to be big enough to add all ingredients.

2. Add everything else except the cup of crumbs set aside to roll in. Mix together quickly because it will start to set.

3. Place extra crumbs on wax paper and divide into 3 rolls. Butter hands and shape into 3 logs and roll into excess crumbs. Keep in refrigerator.

Saturday, September 6, 2008


This is going to be a site that will contain all my best Christmas recipes and ideas for decorating and time saving tips. I have a large selection of tried and true family recipes that are the absolute best you will ever taste. Today I am just setting up so please keep checking back. I will start adding ideas and recipes soon. It is always best to get an early start on the holidays.