Holiday Recipe Bazaar

Holiday food … yum!  So many wonderful foods adorn our tables this time of the year.  We could talk about green bean casseroles, sweet potatoes, banana pudding, cranberry salad, and on and on and on!  However, I’m going to share with you two no-fail candy recipes that always manage to get a smile from the receivers.  These recipes are so easy – they are perfect for beginning bakers!

Pecan Praline Morsels (courtesy Paula Deen and The Food Network)

2 cups whole pecans

1/2 cup packed light brown sugar

4 tablespoons heavy cream

Preheat oven to 350 degrees F.

In a medium bowl, combine all ingredients.  Spread into a square baking pan, sprayed with cooking spray.  Bake in the preheated oven for about 20 minutes, or until coating is dry and slightly crystallized, stirring once.  Remove from oven to cool and stir once more.  If not serving immediately, store in an airtight container.

Festive Fudge (courtesy of Eagle Brand)

3 cups (18 ounces) semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk

Dash of salt

1/2 to 1 cup chopped nuts (optional)

1 1/2 teaspoons vanilla extract

In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt.  Remove from heat; stir in nuts (optional) and vanilla.  Spread evenly into wax paper lined 8- or 9- inch square pan.  Chill for two hours, or until firm.  Turn fudge onto cutting board, peel off paper and cut into squares.  Store leftovers covered in refrigerator.

Other fudge flavors-

Chocolate Peanut Butter Chip Glazed Fudge:  Proceed as above but stir in 3/4 cup peanut butter chips in place of nuts.  Glaze: Melt 1/2 cup peanut butter chips with 1/2 cup whipping cream, stir until thick and smooth.  Spread over fudge.

Marshmallow Fudge:  Proceed as above but omit nuts and add 2 tablespoons butter to mixture; fold in 2 cups miniature marshmallows.

 

IGA and Orange Dreamsicle Cake

Sitting here trying to decide what to blog about – since it has been nearly a week since I last wrote anything here – I have finally given in.  I’m going to tell you about the most exciting discovery that I have made in quite a while.

IGA carries Duncan Hines Orange Supreme Cake Mix.

I am so excited.  Here’s why:

Dreamsicle Cake

1 box Duncan Hines Orange Supreme cake mix

2 small boxes orange jello

1 small box instant vanilla pudding

1 cup milk

8 oz. cream cheese, softened

8 oz. Cool Whip

Bake cake following package directions.  Cool 15-20 minutes.  Boil 1 cup of water.  Add 1 box of orange jello and stir until dissolved.  Add 1 cup of cold water to jello and stir.  Poke holes in the top of the cake with a fork.  Pour jello over cake, allowing it to run down into the holes.

Frosting – Mix 1 small box of orange jello (dry) and 1 small box of instant vanilla pudding (dry) with 1 cup of milk.  Beat with a mixer until smooth.  Set aside jello and pudding mixture.  Beat cream cheese until soft and smooth.  Add the jello/pudding mixture to the cream cheese, and blend until smooth.  Fold in Cool Whip.

After frosting the cake, refrigerate until ready to serve.

Now doesn’t that made you just want to run out and buy the ingredients so that you can try it yourself?!