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Thread: ONEMAGICAL CHRISTMAS RECIPE THREAD (190+ Recipes)

  1. #21
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    :gingerbread: Autumn Dump Cake

    AUTUMN DUMP CAKE

    Source: The Cookbook Club Newsletter

    1 box spice cake mix

    2 cans sliced apples, undrained (not pie filling)

    1 stick margarine or butter, melted

    1/2 cup chopped pecans

    In a 9x13 inch cake pan, dump in apples and spread evenly. Sprinkle with dry spice cake mix. Pour melted margarine all over dry mix. Top with chopped pecans.

    Bake at 375 degrees for about 40 minutes or until bubbly. Serve warm with vanilla ice cream.

  2. #22
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    :gingerbread: Total Dump Cake

    TOTAL DUMP CAKE

    Source: The Cookbook Club Newsletter

    1 can crushed pineapple; medium

    1 packet yellow cake mix

    1 cup nuts; broken in pieces

    1 packet flaked coconut

    1 1/2 sticks of butter or margarine

    Pour pineapple with juice in to ungreased 9x13 inch pan. Place coconut on top of pineapple then sprinkle box of dry cake mix over pineapple. Slice the butter

    in to small patties and arrange over all. Add nuts and push into mix to cover, but not to the bottom of the pan. Bake in a preheated oven at 350 degrees

    for 45 minutes or until crust is golden brown. Delicious topped with ice cream, whipped cream, or cool whip.

  3. #23
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    :gingerbread: Sweet Potato Cake

    Sensational Sweet Potato Cake

    Source: Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

    Move over carrot cake & try this fabulous 3 layer spicy cake iced with a rich Cream Cheese Frosting. This popular cake is easily prepared with a cake mix.

    1 pkg reduced-fat yellow cake mix

    1 tsp ground cinnamon

    1/2 tsp ground nutmeg

    3 lg eggs

    2 tbsp canola oil

    1 1/3 c water

    1 (15-oz) can sweet potatoes (yams), drained, mashed or 1 c fresh sweet potatoes, cooked, mashed

    1 c drained crushed pineapple

    1 tsp vanilla

    Cream Cheese Frosting:

    1 (8-oz) pkg light cream cheese

    3 tbsp margarine

    1 (16-oz) box powdered sugar

    1 tsp vanilla

    Heat oven to 350F. Coat 3 (9") round cake pans with nonstick cooking spray & dust with flour. In lg mixing bowl, combine cake mix, cinnamon, nutmeg, eggs,

    oil, water, sweet potatoes, crushed pineapple & vanilla. Mix at low speed until well combined. Pour into prepared pans. Bake for 20-25 min or until toothpick

    inserted comes out clean. Cool; ice cake with Cream Cheese Frosting. Cream Cheese Frosting: In mixing bowl, blend together cream cheese & margarine. Gradually

    add powdered sugar mixing until smooth. Add vanilla. Blend again.

    serves 16-20

  4. #24
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    :gingerbread: Cranberry Nut Pudding

    Cranberry Nut Pudding

    Filling:

    2 bags of cranberries, 12 oz. each

    1 teaspoon grated orange rind

    1 cup of sugar

    1/4 cup orange juice

    1 cup black walnuts, chopped

    1 teaspoon allspice

    1/2 stick of butter, melted

    Topping:

    1 3/4 cup all purpose flour, sifted

    1 tablespoon sugar

    1 tablespoon baking powder

    1/2 teaspoon salt

    1/2 teaspoon allspice

    6 tablespoons cold butter (3/4 of a stick)

    7/8 cup milk

    2 tablespoons beaten egg

    Preheat your oven to 375 degrees. Grease a 10 inch deep dish pie pan
    with butter.

    Combine the filling ingredients in a bowl and put into pie pan. For
    the

    topping, sift the flour, sugar, baking powder, salt and allspice
    together.

    Cut in the butter until the mixture is the consistency of coarse
    cornmeal.

    Add the milk and beat with a fork until just blended, forming a
    stiff, but

    sticky dough. Drop the dough in small pieces onto the filling
    leaving some

    spaces for steam to escape. Brush with the beaten egg and bake for a
    half

    hour or until golden brown.

    Serve warm with French Vanilla Ice Cream and a

    few chopped walnuts.

  5. #25
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    :gingerbread: Cranberry Pecan Pie

    Cranberry Pecan Pie

    3 Eggs, lightly beaten

    2/3 c Sugar

    1 ts Vanilla

    1 c Chopped fress or frozen

    Cranberries

    1 c Golden corn syrup

    2 tb Butter or margarine, melted

    1 c Coarsely chopped pecans

    1 tb Grated orange rind

    1 Unbaked (9inch) pastry shell

    In medium bowl, stir together eggs, corn syrup, sugar, melted butter
    and vanilla until well blended. Stir in pecans, cranberries and
    orange rind. Pour into pastry shell. Bake inpreheated 350 degree
    oven 55 to 60 minutes or until knife inserted halfway between center
    and edge comes out clean. Cool on wire rack. If desired, serve with
    whipped cream.
    Makes 8 servings.

  6. #26
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    :gingerbread: Cheesecake cookies

    Cheesecake Cookies

    5 T Butter, softened

    1/3 c Brown sugar, packed

    1 c Flour

    1/2 c Sugar

    1 pk 8 oz cream cheese, softened

    1 Egg

    2 T Milk

    1 T Lemon juice

    1/2 t Vanilla

    Heat over to 350 degrees. In a medium bowl blend thoroughly butter,
    brown sugar and flour with a fork until mixture resembles coarse
    crumbs. Put 1 cup of the mixture aside for topping. Press remaining
    mixture into an 8x8x2 inch baking dish; bake for 15 minutes. In
    another bowl combine sugar and cream cheese, mixing until smooth.
    Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over
    the baked crust and sprinkle with remaining brown sugar mixture.
    Bake for 25 minutes. Let cool, then chill for at least 1 hour.
    Cut into 16 squares; serve.




    I want to try these we love cheesecake!

  7. #27
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    :gingerbread: Microwave Strawberry Jam

    Microwave Strawberry Jam Recipe
    Ingredients
    2 cups mashed berries
    1 1/2 cups sugar
    1 TBSP. Butter

    Directions
    Put all ingredients in a microwave container.
    Do not cover.
    Cook on high heat for 13 minutes.
    Stir once.
    Makes 1 pint or more of jam.

  8. #28
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    :gingerbread: Diabetic Pecan Pie

    Pecan Pie (Diabetic)
    >
    > 1 Pie Shell -- Unbaked
    > 1 cup Fruit Sweetener (see below)
    > 1 tablespoon Cornmeal
    > 1/3 cup Unsweetened Applesauce
    > 3 tablespoons Water
    > 3 Eggs
    > 2 teaspoons Vanilla
    > 2 tablespoons Coffee -- (very strong)
    > 24 Pecan Halves
    >
    >
    > Preheat oven to 375 F.
    >
    > In large bowl, combine fruit sweetener, cornmeal and applesauce. Beat
    > with electric mixer.
    >
    > In small bowl, blend water and cornstarch until smooth. Add to fruit
    > sweetener mixture and blend. Beat in eggs one at a time. Stir in
    > vanilla and coffee. Pour mixture into pie shell. Decorate top with
    > pecan halves.
    >
    > Bake at 375 degrees F. for 30 to 40 minutes - or until custard is
    > set. Cool slightly before cuttin

  9. #29
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    :gingerbread: Pumpkin Dip

    PUMPKIN DIP

    (or Spread for Gingerbread, Quick Breads, or Pound Cake)

    1 (8 oz) pkg cream cheese, softened*

    1 cup brown sugar

    1 cup canned pumpkin puree

    1 tsp cinnamon

    Whip cream cheese until fluffy.

    Add brown sugar and mix until no lumps remain.

    Stir in pumpkin and cinnamon until well-blended.

    Serve as a dip with slices of apple, pear, jicama, other firm

    crudites, or gingersnaps. Or serve as a spread with pound cake or

    spicy quick breads such as gingerbread and date nut bread.

    *This recipe can be made with light cream cheese, but then it is more

    like a salad dressing.

    Makes 2 cups

  10. #30
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    :gingerbread: Quick Chocolate Mints

    Quick Chocolate Mints

    Ingredients

    2 pkg (10 oz. each) mint semisweet chocolate chips
    1 can (14 oz.) sweetened condensed milk
    1 tsp vanilla extract

    Directions

    Using a glass bowl, combine chips and sweetened condensed milk.
    Microwave on High 1-1/2 minutes and stir well. Heat another 1 - 1-
    1/2 minutes more, or until mixture is smooth and chocolate is melted
    when stirred. Stir in vanilla. Turn into a buttered 8x8" pan.
    Refrigerate 2 - 3 hours or until firm. Cut into 25 squares. Store,
    tightly covered, in refrigerator.

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