You can use your favorite homemade white cake recipe baked in a 13 x 9-inch pan in place of the boxed, I make this using my Best Easy White Cake recipe

For the holidays you can separate the frosting in two bowls, in one bowl mix in red food coloring and in the other bowl green food coloring,  add in some holiday colored sprinkles with the peanuts and use a confetti cake mix

Yield 24 squares

Ingredients:

1 (18.25 ounce) package white cake mix (such as Duncan Hines)

4-1/2 cups confectioners sugar, sifted

pinch salt (about 1/8 teaspoon)

1-1/2 teaspoons vanilla

7 tablespoon light cream (such as half and half)

1 (16-ounce) jar lightly salted dry-roasted peanuts, finely chopped

Instructions:————————————-

Mix and bake the cake according to the package directions in a greased 13 x 9-inch baking pan.

Cool completely then cut into 24 even squares.

In a bowl beat the confectioners sugar with salt, vanilla and light cream until smooth, adding in more cream if needed to make a semi-thin frosting.

Frost top and sides of each cold cake squares then immediately roll in the chopped peanuts.

Place onto a pan then refrigerate to harden.

My holiday table would not be complete without this dish and I most always double the amounts or even triple, I have the garlic as optional when I make this for my family I most always add it in but when serving to guests I omit since not everyone is a lover of garlic

Servings 4-5

INGREDIENTS:

4 cups fresh small broccoli florets, chopped(I use 1 small head of broccoli chopped into florets)

2 tablespoons butter

1-2 large garlic cloves, minced (optional, garlic lovers use 2 cloves)

2 tablespoons all-purpose flour

4 ounces cream cheese, softened

1/2 cup blue cheese crumbled (for a milder blue cheese flavor reduce to 1/3 cup)

1 cup milk or light cream

fresh ground black pepper, to taste

1 1/2 cups Ritz butter cracker crumbs,

6 tablespoons butter, melted

INSTRUCTIONS:——————————————-

Preheat oven to 350 degrees F.

Grease a medium casserole dish.

Steam broccoli florets until firm-tender (about 2-3 minutes) drain well then pat dry with paper towels to remove as much moisture as possible.

In a large saucepan melt 2 tablespoons of butter over medium-low heat; add in the garlic and stir for 1 minute.

Add in the flour and stir for 1 minute.

Add cream cheese, blue cheese and milk or light cream; stir over low heat until melted and smooth then stir in the broccoli florets.

In a bowl combine the cracker crumbs with 6 tablespoons melted butter until well combined.

Remove 1 cup of the cracker mixture then stir into the broccoli mixture.

Season with black pepper.

Transfer mixture into a casserole dish.

Cover with foil or a lid and bake for 15 minutes.

Remove from oven then sprinkle the top with the remaining cracker crumbs.

Return to oven and bake uncovered for another 10 minutes.

Allow to cool for 10 minutes before serving.

You will also find this recipe www.recipezazz.com

I would recommened to purchase the extra 2-serving size graham cracker crust for this or this may be made in a 9-inch square baking pan lined with a graham cracker crust on the bottom

Servings 8

Ingredients:

1 prepared (9-inch) graham cracker crust

2 (8-ounce) packages cream cheese, softened

1/2-3/4 cup sugar

1 teaspoon vanilla

2 large eggs

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

sweetened whipped cream (can use Cool Whip frozen topping, thawed)

Instructions:————————————

Preheat oven to 325 degrees F.

In a large bowl beat the cream cheese with sugar and vanilla (start with 1/2 cup sugar and adding in more to taste if desired) beat until very smooth .

Add in eggs and beat until blended.

Remove 1 cup of the batter then spread on the graham cracker crust’ set aside.

To the remainder of the batter add in the pumpin pure with with all spices; beat on low speed until blended.

Gently spread over the batter in the crust.

Bake in a preheat oven for 35-40 minutes or until the center is almost set.

Allow to cool to room temperature then refrigerate for at least 4 hours or even better overnight.

Cover with sweetened whipped cream or Cool Whip topping before serving.

You will also find this recipe on Recipezazz.com

This is perfect to fill chocolate eclairs, for the best flavor use only pure vanilla and only light cream

Yield 3 cups cream

Ingredients:

2 whole eggs

2 egg yolks

1/2 cup sugar

1/3 cup cornstarch

2 cups light cream (such as half and half, do not use milk)

2 tablespoons butter

2 teaspoons pure vanilla extract

Instructions:———————————————-

In a 3-quart heavy saucepan whisk 2 whole eggs with 2 egg yolks, sugar and cornstarch.

Gradually whisk in the light cream.

Cook over medium heat whisking constantly until the mixture comes to a boil; cook 1 minute or until the mixture is thickened and bubbly.

Remove from heat then whisk in butter and vanilla.

Cover with a piece of plastic wrap directly over the top.

Chill for 4 hours.

Use as desired.

Posted on www.recipezazz.com

I make this using half pound of each, slow cooking for 1 hour insures they do not burn and you must make certain to toss the nuts about every 15 minutes while baking

Yield 1 pound nuts

Ingredients:

2 egg whites (at room temperature)

1 tablespoon water

1 cup white sugar

3/4 teaspoon salt

1/2 to 3/4 teaspoon cinnamon

1 pound pecan halves or whole almonds (can use a mixture of both)

Instructions:——————————————-

Preheat oven to 250 degrees F.

Set oven rack to lowest position.

Grease a large baking sheet.

In a mixing bowl beat the egg whites with 1 tablespoon of water until frothy but not stiff.

In another bow combine the sugar with salt and cinnamon.

Mix the nuts with the egg whites to coat evenly, then toss into the sugar mixture.

Spread onto prepared baking sheet.

Bake in a 250 degree F oven for 1 hour stirring every 15 minutes.

You may adjust the amount of whiskey I would recommend to start at 3/4 cup, plan ahead this must be refrigerated overnight before serving so make this a day in advance or even better days in advance the longer it is refrigerated the better the flavor will be, it may be stored in the refrigerator for up to 6 weeks, the amounts may be doubled

Ingredients:

1 cup light cream (such as half and half)

1/4 cup heavy  (33-35%) whipping cream

1 (14-ounce) can sweetened condensed milk

1 teaspoon instant coffee granules

2 tablespoons chocolate syrup

1 teaspoon pure vanilla extract (use only pure vanilla)

1 teaspoon almond extract

3/4 cup Irish whiskey, or to taste

Instructions:———————————————

In a blender or food processor combine the light cream with heavy cream, sweetened condensed milk,  coffee granules, chocolate syrup, vanilla, almond extract and 3/4 cup whiskey; blend until very smooth (add in more whiskey if desired).

Store covered in the refrigerator for 24 hours before serving.

Shake very well before serving.

Also on www.recipezazz.com

Make certain that you use a a deep-dish 9-inch pie plate this will not fit into an 8-inch pie dish, and don’t be scant with the amount of spices I usually use a little more than stated, you will need to use 2 cans of sweetened condensed milk one can will not be enough, refrigerate the leftovers for another use…

This pie is best when served the same day it is made and at room temperature when made a day ahead and refrigerated the crust tends to get slightly soft, if you plan on making it a day ahead remove from the fridge a good few hours before serving to bring down to almost room temperature

See my Buttery Flakey Pie Pastry recipe

Servings 8 (one 9-inch pie)

Ingredients: