INDEX OF RECIPES
Page One
Cream Cheese Squares
Cream Puff Dessert
Mocha Punch
Pumpkin Gingerbread Trifle
Page Two
Meringue Nut Cookies
Sandies Cookies
Sugar Cookies
Snickerdoodle Cookies
Coffee Cake With Sour Cream
Sugared Puffs
Danish Dainties
Page Three
Cheese and Ham Log
Fruit Salad
Hot Artichoke Dip
Hot Spiced Wine
Hot Spiced Tea
Corn Casserole
Fancy Egg Scramble
Jolie Blond's Creamy Banana Pudding
Page Four
Christmas Day Soup (a delish recipe from Cajun Country)
Pecan Pie
Pumpkin Casserole
Cinnamon Bread
Refrigerator Rolls
Cornbread Dressing
Page Five
No-Name Pie
Beef Dip
Sweet Potato Casserole
and Two Healthy Recipes:
Creamy Winter Squash Soup
Low Fat Chocolate Mousse
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From the Kitchen of Carolyn Ricks
CREAM CHEESE SQUARES
2 cans crescent rolls
2 packages 8 ounce cream cheese
1 cup sugar
1 teaspoon vanilla flavoring
Cinnamon & Sugar mixture
Mix cream cheese, sugar and vanilla flavoring. (It’s best to sit the cream cheese out for an hour or so;
makes it easier to mix)
Use sheet cake pan or casserole dish
Spread butter in bottom of pan or dish, then sprinkle with cinnamon and sugar mixture. Place one can
of the crescent rolls in bottom of pan. Pour cream cheese on top of crescent rolls evenly. Place second
can of crescent rolls on top of cream cheese. Spread butter on top of crescent rolls and sprinkle with
cinnamon & sugar mixture.
Bake at 375 until golden brown.
Let cool, then place in fridge overnight. The next morning cut in small pieces…and enjoy!
CREAM PUFF DESSERT
Bring to a boil.
1 cup water
1 stick margarine
Mix in 1 cup flour
Beat in 4 eggs, one at a time.
Mix well
Spread in greased 10x15 jelly roll pan
Bake for 30 minutes at 400 degrees. Let cool
In mixer blend
2 1/2 cup milk
6 oz. French vanilla instant pudding (2 small boxes)
8 oz. cream cheese
Spread over cooled crust
Next spread 1 large container (16 oz) Cool Whip over it
Drizzle with Hershey’s chocolate syrup
Rake knife through chocolate syrup to make it look pretty
Keep refrigerated.
This can be made with any flavor of pudding. Very popular. Buy a jelly roll pan with a lid so it is easier
to transport to functions.
MOCHA PUNCH
1-1/2 quarts of water
1/2 cup of sugar
1/2 cup of Nestle Chocolate Drink Mix
1/4 cup of instant coffee granules
1/2 gallon of vanilla ice cream
1/2 gallon of chocolate ice cream
1 can of Redi Whip (whipped cream)
1 to 2 bottles of chocolate sprinkles
In a large saucepan, bring the water to a boil. Remove from the heat. Add drink mix, sugar & coffee;
stir until dissolved. Cover and refrigerate for 4 hours or overnight. About 30 minutes before serving,
pout into a punch bowl. Add ice cream by scoop-fulls; stir until partially melted. Garnish with dollops
of Redi Whip and chocolate sprinkles.
Serves 20-25
PUMPKIN GINGERBREAD TRIFLE (from Paula Deen)
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the
pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom (or cinnamon) into the
pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the
pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining
gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired.
Refrigerate overnight. Trifle can be layered in a punch bowl.
Copyright © 2007 Various
All rights reserved. Used by permission.
| Posted 17 Dec 2007 |
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