(Closed) Holiday Baking Recipes to Share

posted 8 years ago in Cooking
Post # 5
1801 posts
Buzzing bee
  • Wedding: June 2010

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:

Post # 6
5398 posts
Bee Keeper
  • Wedding: November 1999

@soonerpsych: I seriously just might have to make those, I love anything with pumpkin and cream cheese! πŸ™‚

Post # 8
206 posts
Helper bee
  • Wedding: January 2011

@ddw: 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 )

Post # 10
45 posts
  • Wedding: November 2011

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. 

Post # 11
5398 posts
Bee Keeper
  • Wedding: November 1999

@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! πŸ™‚

Post # 12
654 posts
Busy bee
  • Wedding: July 2010

@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!

Post # 14
1801 posts
Buzzing bee
  • Wedding: June 2010

Here’s the pumpkin cheesecake I make from Williams Sonoma (although I leave the nuts out):


For the gingersnap crust:

  • 1/4 lb. gingersnaps (about 20 small cookies)
  • 1/3 cup pecan halves
  • 1/4 cup firmly packed light brown sugar
  • 4 Tbs. (1/2 stick) unsalted butter, melted

For the filling:

  • 3/4 cup firmly packed light brown sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1 lb. cream cheese, at room temperature
  • 3 eggs
  • 1 cup pumpkin puree

For the topping:

  • 1/2 cup pecan halves
  • 1 Tbs. unsalted butter
  • 2 Tbs. granulated sugar


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.

Post # 15
1222 posts
Bumble bee
  • Wedding: October 2010

@ddw: 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:

  • 1 spice cake mix (2 layer size)
  • 1 (15 ounce) can pumpkin
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/3 cup water
    1. Combine all ingredients in lg mixing bowl.
    2. Beat on med for 2 minutes.
    3. Pour batter into 24 lined muffin cups.
    4. Bake at 350° for 20 minutes, or until pick comes out clean.
    5. Cool in pans 20 minutes.

    I frost these w/ homemade cream cheese frosting and sprinkle chopped walnuts on top, and they taste just like a pumpkin roll πŸ™‚

    Post # 16
    971 posts
    Busy bee
    • Wedding: September 2008

    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!

    Post # 17
    509 posts
    Busy bee
    • Wedding: August 2011

    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

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