Kelly from Kelly’s Korner is doing a link up for this week’s SUYL discussing holiday recipes. I love to cook, bake, well anything that has to do with the kitchen I LOVE, so here are a few holiday recipes that I hope you enjoy!
Red Velvet Cake
I made this cake for the first time my senior year of high school! We were challenged to understand the importance of following directions! While the frosting was a bit tricky; the cake was divine! I now use cream cheese frosting and leave off the marzipan decorations . . .
1 box German chocolate cake mix (Pillsbury is the one I use)
1bottle (1 oz) red food color
Bake as directed, I used to make this as a layer cake but found that guests at my Christmas dinner party enjoy this cake as cupcakes.
I also use the whipped cream cheese frosting to make it extra fluffy.
The marzipan (if you would like to use it) is divided in half and colored with green and red food coloring. Make into holly leaves and berries to make a wreath on top of the layer cake.
Chocolate Peanut Butter Balls
This is the recipe that I keep wishing would just disappear! A favorite of many of my friends, it is simple to put together but it takes time and patience. I don’t have the latter!
3/4 jar creamy peanut butter
1 large bag of confectioner’s sugar
1 stick of butter
1 tsp of vanilla
Melt butter and combine with the vanilla and peanut butter (I use my stand mixer for this) and then slowly add the confectioners sugar into the mix. I usually do not end up using the whole bag, it depends on the thickness/consistency as you are working it into the peanut butter. Chill for about 30 minutes and then start rolling it into balls. Place on large cookie sheet (I normally lay down parchment or wax paper on the sheet for less mess), place in fridge for at least an hour but I like to keep them in there overnight.
2 bags of semisweet chocolate chips (I like to use three bags but the recipe calls for two)
3/4 bar of paraffin wax
In double boiler, melt the chips and wax and then take off of the burner. Dip each ball into the chocolate and place back on the cookie sheet. I have tried every which way to come up with the easiest way to do this. My friend Sherry just uses a fork and dips them. For some reason I don’t like to do it this way because then I am left with fork holes after dipping them. I will throw a few into the pot and fish them out with spoons but I know there must be a better way!
I normally store them in the fridge until I am ready to give them out to friends.
Sweet Potato Casserole
Up until a few years ago I did not eat sweet potatoes but this little confection converted me and now I will eat them! Beware, this is a very yummy side dish and can be addicting to make!
1 can (large) sweet potatoes (I actually use sweet potatoes, bake them and then the peel comes right off, if you do this, generally three to four large sweet potatoes will do)
1 can (small) condensed milk
1 cup sugar
1/2 cup butter, melted
1 tsp vanilla
Mix together and place into lightly buttered casserole dish
1/3 cup butter, melted
1/2 cup brown sugar
1 cup chopped pecans
I normally go a bit heavy on the topping, so I will make more but fair warning, it is really sweet!
Bake at 350* for 45 minutes to an hour
I hope you all enjoy the recipes! I love each of them although my waistline does not! Merry Christmas and I can’t wait to see what the others have shared.