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Okay, another of my favorites, just to bump this bad boy up the boards. :)
Also, don't feel limited to only baking - any and all recipes are welcome!
Cheesey Herb Pull-Apart Bread
Ingredients:
-2 loaves frozen pre-made bread dough, thawed (or homemade, for the truly ambitious - just use your favorite white bread recipe!)
-1 cup grated hard cheese (parmesan, romano, etc.)
-1 tablespoon each of your favorite italian herbs - I like basil, oregano and thyme
Process:
Mix the cheese and herbs in a large ziploc bag (or a bowl, but a bag is easier).
Cut or tear the dough into small pieces, tossing them inside the bag. Every ten pieces or so, shake the bag to coat the pieces (like doing monkey bread, but not sweet). Once they're all coated, put them in a pan (9x13 or a bundt works great) and let rise (in the oven at 100F for an hour works great).
Sprinkle the leftover cheese/herb mixture over the top of the bread once it's done rising, and bake at 375F for 20 minutes or until the top is golden brown.
Let cool, take out of the pan, and enjoy!
I LOVE LOVE LOVE these Paula Deen Pumpkin Bars. Not only are they delish, but they're pretty easy to make! http://www.foodnetwork.com/recipes/paula-deen/pumpkin-bars-recipe/index.html And I have to include a photo because I love recipes with photos :)
I can't find my pumpkin cheesecake recipe now, but I asked my mom to send me the copy I left her before the move. As soon as she e-mails it I'll share. But these recipes sound amazing!
I saw these pumpkin whoopie pies on Butter + Cream yesterday and they sound delicuous:
@soonerpsych: I seriously just might have to make those, I love anything with pumpkin and cream cheese! :)
@Lillindy: I'm shopping for the ingredients tomorrow, can't wait! I'm a sucker for pumpkin everything too.
@daydreamwanderer: I need to make this!! Here's a very stupid question: if using the cookie cutter method, can I re-melt the scrap pieces in the double boiler, re-harden the batch, and cut some more shapes? Or will that process ruin the fudge? (You can laugh at my stupid question...I've never made fudge before :-0 )
@bride123: I'm sure you could! Just be careful not to let it burn :) I usually just eat the scraps, hahahha....
This is a great idea! These are two of my favorite recipes especially when you forget that you have to bring a goodie somewhere. The ingredient list is minimal and everyone loves them!
Simple Fudge: Line 8 X 8 pan with waxed paper or spray with no stick spray, (I like the wax paper) Take one package of baking chips (any kind!) melt in double boiler or microwave until creamy (Stir constantly if in double boiler, stir every 30 seconds mircrowave method because scortched chocolate or white chocolate is icky!) stir in one can of frosting, any flavor (but not the whipped that is in the extra tall can). Spread in prepared pan and let chill a couple of hours until set. Cut into squares. Some of my favorite combos are white chocolate chips with vanilla frosting and crushed peppermints on top, white chocolate chips with lemon frosting (So yummy!), cinnamon chips with cream cheese frosting (to die for!) NO ONE will believe how easy it is. As long as you don't burn the chips you can't go wrong!
Chocolate Cheesecake Bars: You will need two tubes of chocolate chip cookie dough (or two batches of homemade chocolate chip cookie dough chilled), one 8 oz. brick of cream cheese softened, one egg, 1/3 cup of sugar. Press one tube or one batch of cookie dough into a 13 x 9 pan. Mix cream cheese, sugar and egg until well combined. Pour cream cheese mixture over cookie dough in pan. Break remaining cookie dough into chunks and scatter over cream cheese mixture. Bake at 350° for about 20 - 25 minutes. Cool completely before cutting into bars. Leftovers will need to be chilled.
Bacon Wrapped Water Chestnuts: 1 pound of bacon, 2 cans water chestnuts drained, your favorite BBQ sauce. Cut bacon strips in half. Wrap each water chestnut with bacon secure with tootpick. Toss wrapped water chestnuts with BBQ sauce. Place on foil lined baking dish or cookie sheet. Bake at 400° for 15 to 20 minutes until bacon is desired doneness.
@Miss Rosie: My family makes those Chocolate Cheesecake Bars, too! We never know what they are called so we just call them "cookie squares" LOL! I've never known anyone else to make them! :)
@Miss Rosie: We make bacon water chestnuts too but we do them a little differently. We dip the chestnuts in soy sauce then coat in brown sugar and then wrap them in bacon. Yum!
@Miss Rosie: Those all sound delicious!
Guys, is it bad that I have a secret reason for starting this thread? As the newest newlywed in our group of friends, I feel like everyone has low expectations of me at potlucks... and I want to show them all up this holiday season! Hahaha... keep the recipes coming!
Here's the pumpkin cheesecake I make from Williams Sonoma (although I leave the nuts out):
Ingredients:
For the gingersnap crust:
For the filling:
For the topping:
Directions:
Preheat an oven to 350°F. Lightly butter a 9-inch springform pan.
To make the crust, in a food processor, combine the gingersnaps and pecans and process until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes.
To make the filling, in a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of the bowl. Gradually add the brown sugar mixture, beating until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth. Using the rubber spatula, scrape the batter into the chilled crust and smooth the top.
Bake the cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate until ready to serve.
To make the topping, set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the granulated sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container.
Just before serving, sprinkle the chopped pecans over the cheesecake and arrange the halves evenly around the perimeter. Serves 10 to 12.
@daydreamwanderer: I'm going to have to try your fudge recipe. I LOVE fudge, but I can never seem to find a decent recipe.
These are my favorite pumpkin cupcakes and they're SO easy:
I frost these w/ homemade cream cheese frosting and sprinkle chopped walnuts on top, and they taste just like a pumpkin roll :)
Dirty Snow Balls
** I kind of "eyeball" this recipe **
1 Pkg. oreo cookies
8oz. cream cheese
melting chocolate (a pound or two) = white, milk, or dark chocolate
Beat cream cheese til fluffy. Crush oreo cookies in food processor until they're fine. Mix crumbs into cream cheese. If you need more oreos to make it firm, crush and add more. Roll into bite size balls. Put in freezer and chill for 20 mins. Melt the melting chocolate. Remove oreo cookie balls and dip into chocolate to coat.
Sometimes I will dip the balls in white chocolate and top with crushed candy cane dust or I'll dip into dark chocolate and drizzle white chocolate on top. You can also top with sprinkles or colored sugar. Keep refrigerated!
Here are a few of my family favourites:
Cherry Balls
1/2c butter
1 1/2c icing sugar
1 1/2c coconut
1t condensed milk
Cream butter and sugar
Mix all ingredients and refrigerate until easy to handle
Grain 1 jar of Maraschino cherries
Wrap mix around cherries and roll in graham wafer crumbs
Store in freezer
Christmas Teddy Bears
from Readers Digest
2 1/4c flour
1t baking powder
1/4t salt
1c sugar
3/4c softened butter
1 egg
2t vanilla
2 squares unsweetened melted chocolate, cooled
Combine flour, powder and salt
In larger bowl cream sugar, butter, egg and vanilla until fluffy
Gradually blend in dry
Divide dough in half
Stir chocolate into one
Form bears using 1 inch ball for body, ¾ for head, ½ inch for arms and legs and smaller for ears and nose
Place body on ungreased cookie sheet and flatten slightly
Attach smaller balls in opposite flavour by flattening slightly
Bake in 350 for 7-8 minutes or until set
Cool one minute on sheet
Remove to wire rack and cool completely
Desi’s Christmas Fingers
the most requested cookie every year
1c unsalted softened butter
1/2c icing sugar
1t vanilla
2c flour
1/2c mini chips
Cream butter, sugar and vanilla with electric blender until blended
On low speed beat in flour until blended
Stir in chocolate chips
Cover and chill until firm ( a few hours, no more than 24 hours or it will crumble)
Shape into fingers about 3 inches long
Place on lightly greased cookie sheets
Bake at 350 for 8 minutes or until golden brown
Remove to wire rack to cool
Melt additional chips and a bit of vegetable oil
Dip cookie fingers into melt and place on wax paper to dry
Makes about 36
Hershey’s Kisses Chocolate Chip Cookies
1 bag (10oz) favourite Hershey’s Kisses
1c softened butter or margarine
1/3c sugar
1/3c packed light brown sugar
1t vanilla
2c flour
1c Hershey’s mini chips
Heat oven to 375
Remove wrappers from kisses
Beat butter, sugars and vanilla until well blended
Add flour to butter, blend until smooth
Stir in mini chips
Mold scant T around each chocolate piece, covering completely.
Shape into balls
Place on cookie sheet
Bake 10-12 minutes or until set
Cool slightly before removing to wire rack
Cool completely before drizzling with melted chips
Nuts and Bolts
From my moms collection, unsure where she collected it
1/2c butter or margarine
1t Worcestershire sauce
1/2t garlic salt
1/2t celery salt
4c Cheerios
2c pretzel sticks
2c peanuts
2c rice chex
2c wheat chex
Heat oven to 250
Blend butter and seasonings over moderate heat
Pour over other mixed ingredients and bake 30 minutes stirring after 15 minutes with wooden spoon
This cake is so easy to make and always seems to go over well, especially this time of year.
RUM CAKE
1/2 cp. chopped nuts
1 Duncan Hines yellow cake mix
1 small pkg, instant vanilla pudding
4 eggs
1/2 cp. salad oil
1/2 cp. light rum
GLAZE
1/2 cup sugar
2 tbsp. water
1 stick butter
1/4 cup rum
I always get requests for this cake...It is soooo good!
Pumpkin Chocolate Loaf Yield: 3 loaves
3-1/2 cups sugar
1-1/4 cups vegetable oil
3 eggs
1 can (29 ounces) solid-pack pumpkin or about 3-½ cups cooked, pureed pumpkin or winter squash
3 squares (1 ounce each) unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
3-3/4 cups all-purpose flour (I use whole wheat flour instead.)
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
1-1/4 teaspoons baking soda
1-1/4 teaspoons ground cinnamon
1 to 1-1/4 teaspoons ground cloves
1/2 teaspoon ground nutmeg
2 cups (12 ounces) semisweet chocolate chips
In a large bowl, combine sugar and oil. Add eggs; mix well. Stir in the
pumpkin, chocolate and vanilla; mix well. Combine the dry ingredients; stir
into pumpkin mixture just until blended. Stir in chips. Transfer to three
greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 55-65 minutes or
until a toothpick inserted near the center comes out clean. Cool for 10 minutes
before removing from pans to wire racks.
This makes a lot, but it freezes very well double-wrapped in plastic.
My favorite holiday cookies are Toffee Squares, which don't actually have any toffee in them, but have the same general flavors and they're super easy.
1 cup dark brown sugar, packed1 cup (= 2 sticks) butter at room temperature
Mix these two well in a bowl. Then add 1 egg yolk, 1 tsp vanilla extract, and 2 cups of All Purpose flour and mix until you get a thick batter. It will be SUPER thick. Dump it on a greased baking sheet and gently spread it out until it covers the whole sheet, leaving room at the edges. Bake at 350 for 25-30 minutes until light brown. Remove from oven, pour half a bag of milk chocolate chips over it, then pop it back in for a minute or two to soften the chocolate. When the chips are soft, spread them into a chocolate layer with a spatula and then top with chopped pecans. Cut into squares. SUPER delicious.
Also, Pumpkin Dip is excellent for parties.
1 large (20 something oz) can of pumpkin pie mix
1 tub of Marshmallow fluff
1 8 oz package Philadelphia (must be Philly or it won't mix right) cream cheese, softened to room temperature
Mix these well with a hand mixer until creamy and smooth. Add cinnamon, ginger, nutmeg if you want any "extra" flavoring. Chill and serve with ginger snaps and mini pretzels.
We make chocolate bark! It's Mr. Library's favorite, so Mom Library makes it especially for him every Christmas.
1. Melt a whole bag of semi-sweet or milk chocolate chips (you can also mix a bag of chocolate chips with another flavor of chips too!)
2. Line a baking sheet with aluminum foil or wax paper.
3. In a gallon-sized plastic baggie, pound the heck out of peppermint candy canes! It's a great stress reliever!
4. Pour melted chocolate while still hot onto the covered baking sheet.
5. Sprinkle the crunched candy canes onto the melted chocolate. You can also add nuts, dried fruits, or other candies!
6. Let harden in the fridge (or outside if you live in a cold area!). When hard, break apart into pieces with hands or with a knife.
Enjoy!
Im not much of a sweets baker but here are some other recipes I tend to bring to family events which people tend to ask for the recipes!
Nacho Dip
2 Cans of no bean chilli
2 8 oz packages of cream cheese
2 small cans of chopped olives
2 small cans of chopped jalebenos
Pour into crock pot and serve with tortilla chips
Buffalo Dip
2 Cans of white meat chicken - drained
1 8 oz package of cream cheese
1 package of cheddar cheese
1 cup of ranch
1/2 cup of buffalo red hot sauce
Mix, pour into crock pot and serve with tortilla chips, and celery!
Corn Casserole
8x8, 450 degrees for 1 hour
1 can cream corn
1 can regular corn ( drained)
8 oz of sour cream
1 stick of butter
1 package of jiffy cornbread mix
I usually shake it at around 45 minutes ... to see if the center is still jiggly. Test with a toothpick.
@Ms. Library: We make bark like that too! My favorite is to crunch pretzels into it :) salty and sweet!
@ohheavenlyday: Holy crapoly that dip sounds SO good. I am so tempted to make it right now, cause I actually have all those ingredients. But if I like it too much I'll eat it all :( I'll definitely be trying it for Thanksgiving.
This dish is always a hit when I make it for get-togethers! :)
Corn Souffle
2 Tbsp. butter1 pkg. (8 oz.) Cream Cheese, cubed
POUR into 13x9-inch pan sprayed with cooking spray; top with Cheddar.
BAKE 40 min. or until golden brown. Cool slightly.
This is my husband's recipe, but I'll share it for him! 
White Chocolate Pumpkin Bread Pudding
Loaf of French bread (16 oz)
Can of Sweetened Condensed milk
Can of Evaporated milk
2 Tbsp. Vanilla Extract
6 Eggs
Can of Pumpkin pie mix (not pure pumpkin)
Cinnamon (approx. ½ Tbsp.)
Bag of White chocolate chips
2 sticks of Butter
½ cup Brown Sugar
3 Tbsp. Cognac
1. Cut or tear French bread into cubes.
2. In a large mixing bowl, whisk eggs until well beaten. Add brown and granulated sugar, 6 oz sweetened condensed milk, 6 oz evaporated milk, Cinnamon, 1/2 Tablespoon of vanilla, and the pumpkin pie mix. Stir to combine.
3. Melt both sticks of butter. Slowly add 3/4 to 1 cup of butter to the custard until it reaches a slightly thick smooth consistency.
4. Pour over bread and let soak for 30 min. Stir to fully mix. Meanwhile preheat oven to 350 degrees.
5. Grease an 8 X 11 cake pan. Add mixture to the pan and bake mixture in oven for 30 minutes. Pull out of oven and add 1/2 to 3/4 cup of white chips. Stir to condense. Return to oven for 30 more minutes.
6. Pull out of oven and let cool until the sauce is made.
7. In a sauce pan add whole milk, left over sweetened condensed milk, left over evaporated milk, left over vanilla, left over white chips, and cognac. Bring to a simmer and whisk vigorously until frothy.
8. Portion into 3X3 inch servings, pour sauce over each serving, and garnish with whipped cream, mint, and blackberries. (Garnish optional)
Wow! These all sound YUM!!! I am drooling over here. Here is my usual contribution to Thanksgiving - pretty basic but a real crowd-pleaser given how easy it is:
Apple Crunch Pie
Ingredients
Directions
I found online a few years ago and it was one of the few recipes that I didn't test out in advance before serving to others, great for novice cooks.
I love making my carrot cake with cream cheese filling and topping.....
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Beekeeper
Do you have favorite holiday recipes? Share them!
I'll start... my 'famous' Creamy Chocolate Fudge (everyone raves about it, and asks me to make it for everything) is soooo easy!
Step 1: Line an 8x8 baking pan with waxed paper. Don't skip this step, or you'll be eating your fudge with a spoon, out of the pan.
Step 2: In a double boiler (or on the stove in a pan on medium heat, stir without stopping or it will burn), melt one bag chocolate chips.
Step 3: Once they're good and melty, pour in one can (the smaller size - ten ounce maybe?) sweetened condensed milk, and a splash of vanilla (or almond extract, peppermint, etc., if you want flavored fudge). Stir until it's totally consistent texture (a whisk helps).
Step 4: Pour into your waxed paper pan and pop in the fridge for a few hours, or the freezer.
Step 5: Remove the whole thing, using the waxed paper to pull it out, and flip it upside down on a cutting board. Peel off the paper, cut into whatever size pieces you want (mini cookie cutters make adorable little fudge stars and stuff), and store in an airtight container in the fridge, or freeze it.
It seriously takes like 15 minutes to make and it's sooooo creamy and fudgy and everyone loves it!