Off Topic - Holiday Recipe Thread!

[DisneyMomforLife]

Hey everyone!!

I thought it might be nice to start a holiday recipe thread. I know that I love trying new recipes and this will be a great way to have them all together!!

I think that there should be no limit to the number of recipes that you can post, but it might be easier to read if you put each one in a separate post with the name of the recipe in the subject line. Any other suggestions or ideas, please post!!!

Kat

 

[DisneyMomforLife]

Prep Time: 20 min
Start to Finish: 8 hr 45 min (refridgeration time)
Makes: 16 servings

Crust
1 3/4 cups graham cracker crumbs (about 24 squares)
2 tablespoons granulated sugar
1/2 cup butter or margarine, melted

Filling
1/4 cup Gold Medal® all-purpose flour
2 teaspoons pumpkin pie spice
2 tablespoons brandy, if desired
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs


1. Heat oven to 325°F. Grease 9-inch springform pan with shortening. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.

2. Meanwhile, in another small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.

3. Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.

4. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.

5. To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.


I have never made this but got it in an email from the Betty Crocker website and thought it looked great!!

Kat

 

[cmsnyder77]

This is the best candy I've ever made. It comes from the Very Best Baking (Nestle) website. It takes a while to make and may be a little expensive, but is soooooo good ... tastes like a Snickers bar! It is very rich, so it goes a long way.


Layered Chocolate Caramel Candy


Estimated Times: Preparation - 25 min | Cooling Time - 3 hrs refrigerating | Yields - 108 pieces

Ingredients

CHOCOLATE LAYER
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided
1/2 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
3/4 cup creamy peanut butter, divided
MARSHMALLOW LAYER
1/4 cup (1/2 stick) butter
1 cup granulated sugar
1/4 cup NESTLÉ® CARNATION® Evaporated Milk
1 jar (7 oz.) marshmallow creme
1 teaspoon vanilla extract
1 1/2 cups lightly salted peanuts, coarsely chopped
CARAMEL LAYER
1 pkg. (14 oz.) vanilla caramels
1/4 cup heavy whipping cream
Directions
LINE 13 x 9-inch baking pan with foil; grease foil with butter.

FOR CHOCOLATE LAYER:
HEAT 1 cup milk chocolate morsels, 1/4 cup butterscotch morsels and 1/4 cup peanut butter in small saucepan over low heat, stirring frequently, until melted. Spread chocolate mixture over bottom of prepared baking pan; cover. Refrigerate for 20 minutes or until set.

FOR MARSHMALLOW LAYER:
MELT butter in heavy-duty saucepan over medium heat. Add sugar and evaporated milk; heat to a boil. Cook, stirring occasionally, until sugar is dissolved. Reduce heat until mixture comes just to a boil. Heat for 5 minutes (do not stir); remove from heat. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla extract. Stir in peanuts. Carefully spoon marshmallow layer over chocolate layer; cover. Refrigerate for 20 minutes or until set.

FOR CARAMEL LAYER:
HEAT caramels and cream in medium saucepan over low heat, stirring frequently, until caramels are melted and mixture is smooth. Spread caramel mixture over marshmallow layer; cover. Refrigerate for 15 to 30 minutes or until set.

FOR TOPPING:
HEAT remaining morsels and remaining peanut butter in small saucepan over low heat, stirring frequently, until mixture is smooth. Spread over caramel layer. Refrigerate for at least 2 hours or overnight.

USE foil to lift candy from baking pan; remove foil. Cut into 1-inch pieces. Store in airtight container in refrigerator for up to 1 week.

 

[mom x4 grandma x4]

What an awesome idea,
I will try and get out a couple recipes to post later today.
mom x4,grandma x4

 

[psammie1025]

check out the DIS *official* holiday recipe thread that JennimominRI started back in the end of sept! It's already 10 pages long!

 

[lynxstch]

check out the DIS *official* holiday recipe thread that JennimominRI started back in the end of sept! It's already 10 pages long!

I was just going to get the link for that thread and you posted in the 2 seconds it took me..lol..
Here's the link to the thread..there are really a lot of quick, easy, and delicious ideas for the Holidays
Happy Holidays to all the DIS!


http://disboards.com/showthread.php?t=973110