Christmas-Recipes-Ebook-2011

©2011 LynnsKitchenAdventures.com 2

Giving the Gift of Food .................... 3-4

BREADS:

Cinnamon Rolls ................................. 6-7

Dinner Rolls ......................................... 8

Quick and Easy Rolls ......................... 9

Whole Wheat Country Bread .......... 10

BREAKFAST:

Blueberry Baked French Toast ......... 12

Buttermilk Syrup ................................. 13

Freezer Baked French Toast ............ 14

Overnight Wheat Pancakes ........... 15

Overnight Wheat Waffles ................ 16

CANDIES:

Candy Bar Fudge ............................. 18

Chocolate Coconut Patties ............ 19

Chocolate Peppermint Bark ........... 20

Easy Truffles ....................................... 21

Homemade Mounds Bars ............... 22

Homemade Snickers Bars ............... 23-24

Oreo Chocolate Bark ...................... 25

Peanut Butter Cups .......................... 26

Peppermint Patties ........................... 27

Raspberry Truffles .............................. 28

Rocky Road Candy ......................... 29

Tiger Bark ......................................... 30

Velvety Pecan Candy ................... 31

DESSERTS:

Butter Rum Cake ............................ 33

Candy Cane Frosting ..................... 34

Chocolate Bread Pudding ............ 35

Creamy Coconut Cake ................. 36

Easy Cheesecake ........................... 37

Eggnog Pie ...................................... 38

Pumpkin Bundt Cake ...................... 39

Pumpkin Cheesecake Bars ............ 40-41

Tres Leches Cake ............................. 42

DIPS:

Jalapeno Dip .................................... 44

Onion Dip .......................................... 45

Spinach Artichoke Dip ..................... 46

Twice Baked Potato Dip .................. 47

SNACKS:

Carmel Corn ..................................... 49

Chex Carmel Mix ............................. 50

Chex Muddy Buddies ...................... 51

Chex Snow Buddies ......................... 52

Spiced Nuts ....................................... 53

ABOUT THE AUTHOR: ......................... 54

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Giving the Gift of Food Food is the perfect gift to give during the holidays. What better way to

show you care, than by preparing homemade food for your family and

friends.

Preparing a special meal or a dessert for your family, or a plate of cookies

for a friend, is one of the best ways to show you care during the holidays.

It is simple and yet so thoughtful.

It can be a special breakfast on Christmas day for your family, a plate of

cookies for your child’s teacher, a loaf bread for the elderly widow down

the street, or a container full of homemade candy taken to work.

Everyone loves to receive the gift of food, especially homemade food.

Food takes time and thought to prepare. It is more than just going down

to the local store and buying a gift to give.

Food gifts are made with your or your family’s hands.

The gift of food takes love and care to produce. It shows you had time for

someone.


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It can be a plate of candies or cookies, or something as simple as a loaf of

banana bread, a jar of homemade seasoning, or a container of

homemade flavored hot cocoa mix.

My goal with this ebook it to provide you with ideas that will help you

prepare simple and delicious food during the holiday season. I hope it will

encourage you to slow down and enjoy some time in the kitchen this

holiday season.

These recipes are not hard or time consuming. They are mainly quick and

easy recipes that my family has been enjoying for years.

And I hope that the items in this ebook will become favorites for your

family and friends as well.


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http://www.lynnskitchenadventures.com/2011/07/homemade-seasoning-mixes.html

http://www.lynnskitchenadventures.com/2010/12/homemade-flavored-hot-cocoa-mix.html

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Breads:

Cinnamon Rolls ................................. 6-7

Dinner Rolls ......................................... 8

Quick and Easy Rolls ......................... 9

Whole Wheat Country Bread .......... 10



Cinnamon Rolls Dough

2 packages yeast

1 cup warm water

2/3 cup + 1 teaspoon sugar

1 cup warm milk

2/3 cup butter, melted

2 teaspoons salt

2 eggs, slightly beaten

7-8 cups flour, plus more for kneading

and rolling out

Filling


1 1/2 cups sugar

3 tablespoons cinnamon

1 1/2 cups walnuts, chopped

(optional)

1 1/2 cups raisins (optional)

For Dough and Filling:

1. In a small bowl, combine yeast, water, and 1 teaspoon sugar. Stir and set aside.

2. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs.

Stir well. Add yeast mixture.

3. Add 3 1/2 cups flour and beat until smooth.

4. Stir in enough remaining flour to form a stiff, but slightly sticky dough.

5. Turn onto a floured board and knead for 5-7 minutes.

6. Place in a buttered glass or plastic bowl, cover and let rise in a warm place until

doubled. About 1-1 1/2 hours

7. When doubled, punch down dough and let rest for 5 minutes.

8. Meanwhile, oil a 9 x 13 pan and set aside. Preheat oven to 350.

9. On a floured surface, roll dough into a 15 x 20 inch rectangle.


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Cinnamon Rolls continued.... 10. Spread melted butter over dough, sprinkle with sugar, and then cinnamon.

Follow with raisins and walnuts if desired.

11. Roll up jellyroll fashion. Pinch edge together to seal

12. Cut into 12 equal slices.

13. Place cinnamon roll slices in prepared pan.

14. Bake in preheated oven for 25-30 minutes, or until lightly browned.

15. Cool 3-5 minutes before removing from pan.

16. Top with frosting or glaze.

Cream Cheese Frosting

12 ounces cream cheese, softened

3 cups powdered sugar

2 teaspoons vanilla

3-4 teaspoons milk

1. Combine all ingredients and beat until smooth.

Creamy Glaze

2/3 cup melted butter

4 cups powdered sugar

2 teaspoons vanilla

4-8 tablespoons hot water

1. Mix together melted butter, powdered sugar, and vanilla.

2. Add hot water 1 tablespoon at a time until glaze reaches desired consistency.



Dinner Rolls 3 TB unsalted butter

1/3 c. honey

4 TB vegetable shortening

1 ½ c. whole milk

5-5 ½ c. flour

1 TB yeast

2 tsp. salt

2 large eggs, divided

1 TB water

Approximately 2 TB butter

1. Butter a large glass or plastic bowl for raising the dough. Set aside.

2. In a microwave safe bowl, combine honey, shortening, and 3 TB butter.

Microwave until butter and shortening are melted, about 1 minute. Stir

in milk. Place back in microwave until warm, about 20 seconds.

3. In mixing bowl, combine 4 ½ c. flour, yeast, and salt.

4. Using a mixer and dough attachment, slowly add milk mixture to dry

ingredients. Add 1 egg and mix until smooth. Add another ½ c. flour

and mix for 6-7 minutes, until dough is shiny and smooth. If dough is still

sticky, add remaining ½ c. flour.

5. Form into a ball and place in buttered bowl. Cover with plastic wrap

and let rise until doubled, 50-60 min.

6. Butter two 9×13 baking dishes and set aside.

7. Punch down dough. Divide into 4 equal portions.

8. Roll each into a cylinder, cut each cylinder into 6 equal pieces. Roll into

balls. Place in a buttered baking dish, with rolls barely touching. and let

rise until doubled, 50-60 min. Preheat oven to 375.

9. Combine remaining egg and water, whisk until combined. Brush rolls

with egg/water mixture.

10. Bake for 25-27 minutes, until rolls are lightly browned.

11. Let stand in baking dish for 5-7 minutes before removing.


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Quick and Easy Rolls 2 tablespoons yeast

1 cup plus 2 tablespoons warm

1/3 cup oil

1/4 cup sugar

1 egg

1 teaspoon salt

3 1/2 - 4 cups flour (can use 1/2 white and 1/2 whole wheat flour)

1. Dissolve yeast in water. Add oil and sugar. Let stand 5 minutes.

2. Add egg, salt, and enough flour to form a soft dough.

3. Turn onto floured surface and knead until smooth and elastic,

adding remaining flour as needed.

4. Do not let rise.

5. Divide into 12 pieces, shape each into a ball. Place about 3

inches apart on a greased baking sheet.

6. Cover and let rest 10 minutes.

7. Bake at 425 degrees for 8-10 minutes.


http://www.lynnskitchenadventures.com/2011/03/quick-and-easy-rolls.html/40-minute-rolls-pictures



Whole Wheat Country Bread 2 tablespoons yeast

2 cups warm water

1/2 cup sugar

1 tablespoon salt

2 eggs

1/4 cup oil

3 cups whole wheat flour

3-3 1/2 cups all purpose or bread flour

1. Dissolve yeast in water. Stir in sugar, eggs, oil, salt, and whole

wheat flour. Beat until smooth.

2. Mix in enough remaining flour until dough is easy to handle.

3. Turn onto lightly floured surface and knead until smooth and

elastic about 8 minutes.

4. Place in a greased bowl and let rise until doubled, about 1 hour.

5. Punch down, divide in half. Form into 2 loaves.

6. Place in greased pan and let rise until doubled. About 40 minutes.

7. Bake in a 375 degree oven for 25-30 minutes.




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Breakfast:

Blueberry Baked French Toast ......... 12

Buttermilk Syrup ................................. 13

Freezer Baked French Toast ............ 14

Overnight Wheat Pancakes ........... 15

Overnight Wheat Waffles ................ 16


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Blueberry Baked French Toast French Toast:

8 slices day old French bread

4 ounces cream cheese

1 cup fresh or frozen blueberries

6 large eggs

11/2 cups milk

1/4 cup pure maple syrup

1. Cut bread into 1 in. cubes.

2. Place half of bread in a greased 9x13 pan.

3. Cut cream cheese into ½ in. cubes, place over bread.

4. Top with blueberries, then remaining bread.

5. In bowl, beat eggs. Stir in milk and syrup.

6. Pour over bread.

7. Cover and refrigerate overnight.

8. Remove from refrigerator 30 min. before baking.

9. Cover with foil and bake @ 350 for 20 min. Uncover and bake an

additional 20-25 min, until golden brown and center is firm/set.

10. Serve with blueberry sauce (or a can of blueberry pie filling)

Blueberry Sauce:

1 cup sugar

2 TB corn starch

1 cup water

1 cup blueberries

1 tablespoon butter

1. Combine sugar and corn starch, add water and stir until dissolved.

2. Bring to a boil over medium heat. Boil 3 min. stirring constantly.

3. Add blueberries and reduce heat.

4. Simmer 8-10 min, or until blueberries burst.

5. Remove from heat, stir in butter until melted.

6. Serve over French toast

7. If you make the sauce the night before: cool, refrigerate and reheat in

the morning.


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Buttermilk Syrup 1 1/2 cups sugar

3/4 cup buttermilk

1/2 cup butter

1 teaspoon baking soda

2 teaspoons vanilla

1. Place first four ingredients in large saucepan. You want this to be

a much bigger pan then you think you need. It really foams up.

2. Bring to boil and cook for 7 minutes (mixture will foam), stirring

constantly to prevent burning.

3. Remove from heat and stir in vanilla extract.

4. Serve with pancakes, waffles, or French toast.

5. Refrigerate leftovers. This does thicken, so you will have to reheat it

to use it again.


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Freezer Baked French Toast 1 cup brown sugar

1/2 cup butter

2 tablespoons corn syrup

1 loaf French bread, sliced about 1 inch thick

5 eggs

1 1 /4 cups milk

1 teaspoon vanilla

1. Place brown sugar, butter, and corn syrup in a saucepan. Heat

until melted and combined.

2. Pour into a 9×13 pan.

3. Place bread on top of syrup mixture in pan.

4. Mix together eggs, milk, and vanilla.

5. Pour over bread.

6. Place in the refrigerator for a few hours to cool, then cover and

freeze.**

7. Defrost completely.

8. Bake covered at 350 degrees for 40 minutes and then uncover

and cook 5 – 10 minutes more or until cooked through.

**This is also an excellent recipe to prepare and cook immediately.


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Overnight Wheat Pancakes 1 1/4 teaspoons yeast

1/4 cup warm water (110° to

115°)

3/4 cup whole wheat flour

1 1/4 cups all-purpose flour

1 tablespoons baking powder

1 teaspoons baking soda

1 teaspoons sugar

1/2 teaspoon salt

3 eggs

2 cups buttermilk

2 tablespoons vegetable oil

1. In a small bowl, dissolve yeast in water; let stand for 5 minutes.

2. Meanwhile, in a large bowl, combine the dry ingredients.

3. Beat eggs, buttermilk and oil; stir into dry ingredients just until

moistened. Stir in yeast mixture.

4. Cover and refrigerate for 8 hours or overnight.

5. To make pancakes, pour batter by 1/4 cupfuls onto a greased hot

griddle; turn when bubbles form on top of pancakes.

6. Cook until second side is golden brown.


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Overnight Wheat Waffles 1 cup whole wheat flour

1 cup all purpose flour

1 tablespoon sugar

1 1/2 teaspoons yeast

1 teaspoon salt

1 3/4 cups warm milk


2 large eggs

1 teaspoon vanilla

1. In a large bowl whisk the flour, sugar, yeast, and salt together.

2. Gradually add remaining ingredients until well combined.

3. Cover with plastic wrap and place in the refrigerator overnight, or

12-24 hours. You want to have plenty of room in this bowl because

the batter will rise. If your bowl is not big enough it may go all over

your refrigerator.

4. In the morning, cook on heated waffle iron for about 3 1/2

minutes each or until done.

5. Serve with butter and syrup.


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Candies:

Candy Bar Fudge ............................ 18

Chocolate Coconut Patties .......... 19

Chocolate Peppermint Bark ......... 20

Easy Truffles ....................................... 21

Homemade Mounds Bars ............... 22

Homemade Snickers Bars ............... 23-24

Oreo Chocolate Bark ...................... 25

Peanut Butter Cups .......................... 26

Peppermint Patties ........................... 27

Raspberry Truffles .............................. 28

Rocky Road Candy .......................... 29

Tiger Bark ........................................... 30

Velvety Pecan Candy ..................... 31



Candy Bar Fudge 1 teaspoon butter

2 cups chocolate chips

1 can (16 ounce) chocolate frosting

1/2 -3/4 cup of M&M’s or other candy (If you use another type of

candy, you will want to chop it into pieces~)

1. Line an 8×8 or similar size pan with foil. Grease the foil and set

aside.

2. In a microwave safe bowl, combine chocolate chips and butter.

Microwave on high for 30 seconds. Stir. Continue to microwave

and stir every 30 seconds until completely melted.

3. Stir in frosting until well combined.

4. Stir in candy and mix well.

5. Spread into prepared pan

6. Refrigerate for 1-2 hrs, or until set.

7. Cut into squares and serve.


http://www.lynnskitchenadventures.com/2011/02/easy-candy-bar-fudge.html/easy-candy-bar-fudge-pictures


Chocolate Coconut Patties 1/2 cups sweetened shredded coconut

4 ounces semisweet chocolate, melted

1. Preheat oven to 350 degrees.

2. Place coconut on a baking sheet and place in oven until golden

and toasted, about 10 minutes, stirring occasionally to color

evenly.

3. Remove from oven and let cool completely.

In a medium bowl, combine toasted coconut and melted

chocolate.

4. Stir gently until combined.

5. Press about 1 tablespoon coconut mixture onto a parchment-

lined baking sheet. Repeat with remaining mixture.

6. Place in the refrigerator until cookies are set, about 20 minutes.

7. Keep in refrigerator until ready to serve.


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Chocolate Peppermint Bark 22 ounces white chocolate

22 ounces semi sweet chocolate

about 6 ounces of peppermint striped candy or candy canes,

coarsely chopped

6 tablespoons whipping cream

3/4 teaspoons peppermint extract

1. Line a cookie sheet with parchment paper or use a baking mat.

2. Place half of the white chocolate in a microwave safe bowl.

Microwave for 30 seconds at 50% power. Stir and continuing

melting at 50% power stirring every 30 seconds until melted.

3. Spread on cookie sheet and sprinkle with half of the crushed

candy. Place in the refrigerator to harden. This will take 1-2 hours.

4. Place the chocolate and whipping cream together in a bowl and

melt in the microwave at 50% power stirring every 30 seconds until

melted. Spread carefully over the white chocolate peppermint

layer. Place in refrigerator until hardened.

5. Melt remaining white chocolate. And spread over chocolate

layer. Sprinkle the remaining crushed peppermint candy over the

top. Place in the refrigerator until firm.

6. Break into pieces and enjoy!



Easy Truffles 1 cup heavy cream

1 1/2 cups semisweet chocolate chips (or 10 ounces semisweet

chocolate, finely chopped)

1 cup finely chopped pecans or chopped Andes Mints

1. In a medium saucepan, bring cream to a boil; remove from heat,

and add chocolate. Let stand 3 minutes; whisk until smooth.

2. Transfer chocolate mixture to a medium bowl, and refrigerate,

uncovered, until thick and firm enough to spoon out in mounds,

about 3 hours.

3. Line a rimmed baking sheet with parchment or waxed paper.

Drop level tablespoons of chocolate mixture onto baking sheet.

4. Refrigerate chocolate mounds until firm, about 1 hour.

5. Place pecans or mints in a shallow bowl.

6. Using hands, roll each chocolate mound into a ball then roll balls

in pecans or mints, pressing lightly to adhere, and place on

baking sheet.

7. Refrigerate truffles until set, 30 minutes to 1 hour.

8. Store in an airtight container in the refrigerator up to 2 weeks.



Homemade Mounds Bars 2 (14 ounce) bags of coconut

1 can sweetened condensed milk

1/2 cup butter, softened

1 pound powdered sugar

3 cups of chocolate chips

2 teaspoons of butter

1. In a large bowl mix together the coconut, sweetened

condensed milk, 1/2 cup butter, and powdered sugar. Mix well.

2. Spread mixture onto a cookie sheet lined with parchment paper

or baking mat.

3. Refrigerate for at least 2 hours.

4. Melt 1 1/2 cups chocolate chips and 1 teaspoon

5. of butter in the microwave stirring every 30 seconds until melted.

Spread over chilled coconut mixture and chill until chocolate is

set.

6. Flip bars over and carefully peel off parchment paper.

7. Melt remaining chocolate and butter. Spread over the coconut

layer. Chill.

8. After firm, bring to room temperature and then cut into bars. If the

chocolate is solid these will be hard to cut.

9. Store in an airtight container in the refrigerator.



Homemade Snickers Bars First Layer:

2 teaspoons butter

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup Creamy Peanut Butter

Filling:

1/4 cup butter

1 cup sugar

1/4 cup evaporated milk

1-1/2 cups marshmallow crème

1/4 cup creamy peanut butter

1 teaspoon vanilla extract

1-1/2 cups chopped salted

peanuts

Carmel Layer:

1 (14 ounce) package

caramels

1/4 cup heavy whipping cream

Top Layer:

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

1. Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons

butter and set aside.



Homemade Snicker Bars Continued.... 2. For the first layer: In a small saucepan, combine the milk

chocolate chips, butterscotch chips and peanut butter and stir

over low heat until melted and smooth. Spread into prepared

pan. Refrigerate until set.

3. For filling: In a small saucepan, melt butter over medium heat.

Add sugar and milk and bring to a gentle boil. Reduce heat to

medium-low; boil and stir for 5 minutes. Remove from the heat

and stir in the marshmallow creme, peanut butter and vanilla.

Add peanuts. Spread over first layer. Refrigerate until set.

4. For caramel layer: In a small heavy saucepan, combine the

caramels and cream; stir over low heat until melted and smooth.

Cook and stir 4 minutes longer. Spread over the filling. Refrigerate

until set.

5. For Top Layer: In another saucepan, combine chips and peanut

butter; stir over low heat until melted and smooth. Pour over the

caramel layer. Refrigerate for at least 4 hours or overnight.

6. Remove from the refrigerator 20 minutes before cutting. Remove

from pan and cut into 1-in. squares.

7. Store in an airtight container.



Oreo Cookie Bark

10 Oreo cream-filled chocolate sandwich

cookies, crumbled finely

8 ounces milk chocolate

8 ounces white chocolate

1. Melt the milk chocolate in a double boiler stirring until smooth. (I

melt the chocolate in the microwave)

2. Drop in half the broken cookies, and stir gently to coat the cookies

well.

3. Line a cookie sheet with parchment paper or baking mat.

4. Drop the chocolate in spoonfuls onto foil or mat.

5. Melt the white chocolate and stir in remaining cookies.

6. Drop by spoonfuls next to the chocolate mixture, using it to fill in

where there may be a thin spot.

7. Take a knife and spread and swirl the two together.

8. Let cool and harden, then break into pieces.

9. To cool this quickly, you can put the tray in your refrigerator or

freezer for a short time.



Peanut Butter Cups 4 ounces white chocolate, chopped

1/2 cup smooth peanut butter

12 ounces semisweet chocolate chips

1. Line two 12-cup mini muffin pans with paper liners; set aside.

2. In a microwave-safe bowl, combine white chocolate and peanut

butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring

halfway through. Set aside to cool slightly.

3. Meanwhile, place semisweet chocolate in another microwave-

safe bowl. Microwave, stirring every 30 seconds until melted, 2 to 3

minutes total.

4. Dividing evenly, use a spoon to layer semisweet chocolate and

peanut-butter mixture into liners, beginning and ending with

chocolate.

5. Place muffin pans in freezer or refrigerator until peanut butter cups

are firm, usually 15- 30 minutes.

6. Store in refrigerator and bring to room temperature before serving.

7. These are best at room temperature.



Peppermint Patties 3 3/4 cups powdered sugar

3 tablespoons butter, softened

2 to 3 teaspoons peppermint extract

1/2 teaspoon vanilla Extract

1/4 cup evaporated milk

2 cups chocolate chips

2 tablespoons shortening

1. In a large bowl, combine powdered sugar, butter, peppermint

and vanilla extracts. Add milk and mix well.

2. Spread mixture onto a baking sheet that has been lined with

parchment paper or baking mat.

3. Refrigerate for 1-2 hours, or until firm.

4. Melt 1 cup chocolate chips and 1 tablespoon of shortening in the

microwave stirring every 30 seconds until melted.

5. Spread over chilled mint mixture and chill until chocolate is set.

6. Flip bars over and carefully peel or parchment paper. Melt

remaining chocolate and shortening and spread over the mint

layer. Chill until set.

7. After firm, bring to room temperature and then cut them. If the

chocolate is solid these will be hard to cut. I bring them to room

temperature to cut them, and then put them back in the

refrigerator to store them.



Raspberry Truffles 1 1/2 cups milk chocolate chips

1 cup semi sweet chocolate chips

3/4 cup heavy cream

2 1/2 teaspoons raspberry extract

powdered sugar

1. Place chocolate chips in a bowl and set aside.

2. Heat cream until almost boiling. Pour over chocolate chips.

3. Add raspberry extract, stir slightly, and let sit for 1 minute.

4. Whisk until chocolate is melted and mixture is smooth.

5. Refrigerate until firm enough to scoop into balls, 1-2 hours.

6. Scoop into balls and place on cookie sheet.

7. Place in the freezer for about 1 hour.

8. Take out and roll into balls.

9. Place powdered sugar into a zip top bag and toss truffles in

powdered sugar.

10. Refrigerate for several hours before serving.



Rocky Road Candy 2 cups semisweet chocolate chips

1 cup peanut butter

4 cups miniature marshmallows

1. Grease a 9 x 9 inch pan.

2. Microwave chocolate chips and peanut butter until melted,

stirring every 30 seconds until chips are completely melted.

3. Stir in marshmallows.

4. Pour into prepared pan and cool in the refrigerator.

5. Cut into squares.



Tiger Bark 16 ounces chocolate chips

1/2 cup peanut butter

1/2 cup semisweet chocolate chips

4 teaspoons half-and-half or whipping cream

1. In a microwave-safe bowl, white chocolate and peanut butter on

medium for 2-3 minutes or until melted and mix well.

2. Pour onto a foil-lined baking sheet coated with cooking spray, or

use a baking mat, spread into a thin layer.

3. In another microwave-safe bowl, heat chips and cream on high

for about 30 seconds or more or until chips are soft. Stir until

smooth.

4. Pour and swirl over peanut butter layer.

5. Freeze for 5 minutes or until set.

6. Break into small pieces.



Velvety Pecan Candy 3 cups of chopped pecans

1 1/2 pounds of white or regular

chocolate


1 teaspoon vanilla extract


2. Bake pecans in a single layer in a shallow pan until toasted, about

8-10 minutes. Stir after about 5 minutes and keep checking and

stirring, so that they do not get over bake.

3. Line a rimmed cookie sheet with wax paper and grease.

4. Place chocolate and sweetened condensed milk in a bowl and

microwave until melted, string every 30 seconds. Mix well.

5. Stir in toasted pecans and vanilla.

6. Spread onto wax paper and chill until set, about 2 hours.

7. Turn candy onto cutting board and cut into squares.


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Desserts:

Butter Rum Cake ............................ 33

Candy Cane Frosting ..................... 34

Chocolate Bread Pudding ............ 35

Creamy Coconut Cake ................. 36

Easy Cheesecake ........................... 37

Eggnog Pie ...................................... 38

Pumpkin Bundt Cake ...................... 39

Pumpkin Cheesecake Bars ............ 40-41

Tres Leches Cake ............................. 42



Butter Rum Cake Cake:

1 butter or yellow cake mix

1 small box instant vanilla

pudding

1/2 cup oil

4 eggs

1 cup water

1 teaspoon rum flavoring

1. Mix all ingredients together for about two minutes or until well

combined.

2. Pour into a greased and floured regular bundt pan, bake at 350

degrees for 45-50 minutes.

3. Leave cake in the pan for the next step.

4. During the last 10 minutes of cooking time, make the butter sauce.

Sauce

1/2 cup butter

1/3 cup water

1 cup sugar

3/4 teaspoon rum flavoring

1. In a pan combine butter, water, and sugar, boil then turn to low to

simmer.

2. Cook until butter is melted and sugar is dissolved. Remove from heat

and add rum flavoring.

3. Slowly pour over hot cake that is still in pan. You do this step as soon

as the cake comes out of the oven. Pour slowly or it will not fit in the

pan. Pour a little and wait a few minutes for it to absorb into pan,

than continuing this until all the sauce is in the pan.

4. Let cool completely before removing cake from pan. This lets the

sauce soak into the cake.

5. Remove from pan onto a platter and serve.



Candy Cane Frosting 1 (8 ounce) package cream cheese,

softened

1/2 cup butter, softened

4 cups confectioners’ sugar

1/3 – 1/2 cup crushed candy canes or peppermint candy (this

amount will depend on how strong you like the candy cane flavor)

1. For the frosting, beat the cream cheese and butter in a large

bowl until smooth.

2. Add powdered sugar and beat for several minutes or until

smooth.

3. Add crushed candy canes and mix well.

4. Frost cookies, cupcakes, cakes, etc.


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Chocolate Bread Pudding 2 tablespoons butter

1 cup cream

1 cup milk

2 tablespoons vanilla extract

2 eggs

1/2 cup sugar

12 ounces chocolate chips

5 cups of cubed day old

French bread

whipped cream for serving

1. Preheat oven to 325. Lightly grease 6 ramekins or you can also do

this in an 11×9 inch pan.

2. Melt chocolate chips.

3. In a large bowl, combine eggs, sugar, cream, milk, and vanilla. Stir

in melted chocolate until smooth. Add bread stirring gently to

combine.

4. Place in ramekins or 11×9 pan.

5. Place ramekins or pan into a large pan filled with one inch of hot

water. You are creating a water bath.

6. Bake at 350 for 30-35 minutes.

7. Let cool slightly. Serve warm topped with whipped cream.



Creamy Coconut Cake 1 yellow cake mix, plus the ingredients to

make the cake


1 (15 ounce) can cream coconut (This is not coconut milk, this is

cream coconut that you find in the drink section of the grocery

store)

1 (8 ounce) package of cream cheese, room temperature

1 (12 ounce) container of cool whip

1 cup coconut

1. Make cake according to package directions and bake in a 9×13

pan.

2. While the cake is baking mix together the cream of coconut and

the sweetened condensed milk. Set aside.

3. When the cake is done, but still warm, take a fork and poke holes

all over the cake. Pour the cream of coconut mixture slowly over

the cake. This will look like a lot, but will absorb into the cake as it

sits. Let the cake cool.

4. Once the cake has cooled completely, refrigerate for several

hours.

5. In a bowl mix the cream cheese until soft and whipped. Fold in

whipped topping. Spread over cooled cake.

6. Sprinkle with coconut.



Easy Cheesecake

2 graham cracker pie crusts

1 (8ounce) package cream cheese, room temperature

1 cup sugar

1 (12 ounce) can evaporated milk, chilled (do not skip the chilling

part, it is important)

1 teaspoon vanilla

1 (3 ounce) package lemon Jell-O

1 cup boiling water

1. Dissolve Jell-O in boiling water.

2. Let cool to about room temperature.

3. When Jell-O mixture is cooled, place in a blender and add cream

cheese, sugar, chilled milk, and vanilla.

4. Blend together well and pour into graham cracker crust.

5. Chill for 4 hours.



Eggnog Pie 1 (5.1 ounce) package instant vanilla

pudding

1 1/2 cups eggnog

2 cups heavy cream

1 graham cracker pie crust

1. Whip heavy cream until thick and fluffy.

2. In a separate bowl mix pudding mix and eggnog until well

blended. This will be very thick.

3. Fold in whipped cream until all folded in.

4. Carefully spoon into graham cracker crust.

5. Refrigerate for at least 2 hours before serving.

6. Cut and serve.



Pumpkin Bundt Cake 1 package yellow cake mix

1 package (3.4 ounces) instant butterscotch pudding mix

4 eggs

1/4 cup water

1/4 cup vegetable oil

1 cup canned pumpkin

2 teaspoons pumpkin pie spice

Whipped cream, optional

1. In a large bowl, combine the first seven ingredients.

2. Beat on low speed for 30 seconds then beat on medium for 2

minutes.

3. Pour into a greased and floured bundt pan.

4. Bake at 350° for 50-55 minutes or until a wooden pick inserted

near the center comes out clean.

5. Cool in pan for 10 minutes before removing to a wire rack to cool

completely.

6. Serve with whipped cream if desired.



Pumpkin Cheesecake Bars Crust:

20 chocolate wafer cookies or

graham crackers

2 tablespoons sugar

4 tablespoons butter, melted

Filling:

2 (8 ounce) packages cream

cheese

1 cup sugar

1 cup canned solid-pack

pumpkin puree

3 large eggs

3 tablespoons flour

1 teaspoon pumpkin-pie spice

1/2 teaspoon salt

4 ounces semisweet chocolate

chips


2. Line bottom and sides of an 8-inch square baking pan with

parchment paper or aluminum foil, leaving an overhang on all

sides. Set aside. If you are going to serve these on a platter do this

step. It makes them much prettier when you cut them.

3. In a food processor, blend cookies with sugar until finely ground

(you should have about 1 cup crumbs) then add butter, and

pulse until moistened.

4. Transfer crumb mixture to prepared pan, and press gently into

bottom. Bake until slightly firm, 12 to 15 minutes. Set aside to cool.

5. Place cream cheese in food processor or mixer and blend until

smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie

spice, and salt and process until combined. Set aside.



Pumpkin Cheesecake Bars Continued...

6. Place chocolate in a microwave-safe bowl and microwave in 30-

second increments, stirring between each, until melted. Add 1

cup pumpkin mixture and stir to combine. Set aside.

7. Pour remaining pumpkin mixture into prepared pan. Drop dollops

of chocolate mixture onto pumpkin mixture and swirl. Bake until

cheesecake is set, but jiggles slightly when gently shaken, 40 to 45

minutes.

8. Cool in pan. Cover and chill until firm, at least 2 hours (and up to 2

days). Using overhang, transfer cake to work surface. With a knife

dipped in water, cut into 16 squares. Serve.



Tres Leches Cake Cake:

1 (18.25 ounce) plain yellow

cake mix

1 (3.4 ounce) package vanilla

instant pudding

1 cup milk

1 cup oil

4 eggs

Milk Syrup:

1 can sweetened condensed

milk

1 can evaporated milk

1 cup heavy cream

1 teaspoon vanilla

whipping cream or cool whip

1. For cake, mix together, cake mix, pudding, milk, eggs, and

oil. Beat with an electric mixer for 2 minutes.

2. Pour into a greased 9×13 pan. Bake at 350 for 30 minutes or until

cake tests done. Let cool completely.

3. For the milk syrup, mix together sweetened condensed milk,

evaporated milk, heavy whipping cream, and vanilla.

4. Poke holes all over the top of the cooled cake with a skewer or

fork. Slowly pour milk mixture over cake. Pour about 1/3 of it over

and let sit for a few minutes. Repeat until all of the milk mixture is

absorbed.

5. Refrigerate for 4 hours.

6. Spread whipping cream or cool whip on top of cake before

serving.



Dips:

Jalapeno Dip .................................... 44

Onion Dip .......................................... 45

Spinach Artichoke Dip ..................... 46

Twice Baked Potato Dip .................. 47


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Jalapeno Dip 1/2- 1 cup chopped canned jalapeno

1 cup mayonnaise

2 (8 ounce) packages of cream cheese, softened

1 teaspoon cumin

1( 4 ounce) can green chilies

1 cup grated parmesan cheese

tortillas chips for serving

1. Mix the first five ingredients together and place small casserole

dish.

2. Sprinkle with grated parmesan cheese.

3. Bake at 350 for 25 minutes or until heated through and cheese is

melted.

4. Serve with tortilla chips.



Onion Dip 1-2 tablespoons of oil

1 onion, chopped

2 cloves garlic, minced

1/2 cup water

1 cup sour cream

1 (8 ounce) package of cream cheese

2-3 tablespoons mayonnaise

1/2 teaspoon salt (or more to taste)

1/2 teaspoon Worcestershire sauce

1. Cook onion in oil until very soft and tender and slightly browned.

This will take about 10 minutes.

2. Add garlic and cook for about 30 seconds.

3. Add water and cook until the water is mostly evaporated. Do not

skip this step, this will help deglaze the pan and loosen up the bits

of onion that are full of flavor.

4. In a food processor, mix onion mixture with remaining ingredients

until smooth.

5. Refrigerate for several hours before serving.

**If you do not have a food processor this can just be mixed together until very smooth.

However, it will not be as smooth as it will be made in a food processor.



Spinach Artichoke Dip 1 (8 ounce) package cream

cheese, softened

1/4 cup mayonnaise

1/4 cup grated Parmesan

cheese

1/4 cup grated Romano

cheese

1 clove garlic, peeled and

minced

1/2 teaspoon dried basil

1/4 teaspoon garlic salt

salt and pepper to taste

1 (14 ounce) can artichoke

hearts, drained and chopped

1/2 cup frozen chopped

spinach, thawed and drained

1/4 cup shredded mozzarella

cheese


2. Lightly grease a small baking dish.

3. In a medium bowl, mix together cream cheese, mayonnaise,

Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt

and pepper.

4. Add in artichoke hearts, spinach, and mozzarella cheese and mix

well.

5. Transfer the mixture to the prepared baking dish.

6. Bake in the preheated oven 25 minutes, until bubbly and lightly

browned.



Twice Baked Potato Dip 1/3 lb bacon, cooked and chopped

16 ounces of sour cream

2 cups shredded cheddar cheese

2 teaspoons hot sauce

1. Combine all ingredients and stir well.

2. Cover and chill for a few hours.

3. Serve with potato chips, or other dip and chips type food.



Snacks:

Carmel Corn ..................................... 49

Chex Carmel Mix .............................. 50

Chex Muddy Buddies ....................... 51

Chex Snow Buddies ......................... 52

Spiced Nuts ....................................... 53


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Carmel Corn 6 quarts of popped popcorn

2 cups brown sugar

1/2 cup corn syrup

1 cup butter

1/8 teaspoon cream of tarter

1/2 teaspoon baking soda

1. Preheat oven to 200 degrees. Line two large rimmed baking

sheets with foil. Set aside.

2. Place popped popcorn into one very large bowl or pan or 2

medium to large bowls. Set aside.

3. In a pan bring the brown sugar, corn syrup, butter, and cream of

tarter to a boil. Boil for 5 minutes.

4. Stir in the baking soda quickly and remove from heat.

5. Pour over popped corn and stir well.

6. The caramel sauce should coat the popcorn.

7. Spread onto prepared baking sheets.

8. Bake for 1 hour. Stir the caramel corn after 30 minutes and then

bake 30 minutes more. (This is not crisp when you first take it out. It

will harden up some as it cools on the sheets)

9. Break up and serve. Store in an airtight container.



Chex Carmel Mix 9 cups corn Chex cereal

9 cups rice Chex cereal

2 cups brown sugar

1/2 cup corn syrup

1 cup butter

1/8 teaspoon cream of tarter

1/2 teaspoon baking soda

M& Ms, optional

1. Preheat oven to 200 degrees. Line two large rimmed baking

sheets with foil. Set aside.

2. Place Chex into one very large bowl or pan, or 2 large bowls.

3. In a pan bring, brown sugar, corn syrup, butter, and cream of

tarter to a boil. Boil for 5 minutes. Stir in the baking soda quickly

and remove from heat.

4. Pour over Chex and stir well. The caramel sauce should coat the

Chex. You need to stir this fast because it will start to harden.

5. Spread onto prepared baking sheets. Bake for 1 hour, rotating

the sheets and stirring every 15 minutes. (This is not crisp when you

first take it out. It will harden up as it cools on the sheets).

6. Break up into pieces. Stir in M&Ms, if desired.


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Chex Muddy Buddies 9 cups Corn Chex, Rice Chex, or a

mix of both

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.

2. In a 1-quart microwavable bowl, microwave chocolate chips,

peanut butter and butter uncovered on 1 minute; stir. Microwave

about 30 seconds longer or until mixture can be stirred smooth.

3. Stir in vanilla.

4. Pour mixture over cereal, stirring until evenly coated.

5. Pour into 2-gallon resealable food-storage plastic bag.

6. Add powdered sugar. Seal bag; shake until well coated.

7. Spread on waxed paper to cool.

8. Store in airtight container in refrigerator.



Snow Buddies 8 cups Corn Chex, Rice Chex, or a

mix of both

2 cups peanuts

2 cups M&M’s

2 packages of white chocolate chips

1. Line two large rimmed baking sheets with foil. Set aside.

2. In a large bowl, mix together the Chex, peanuts, and M&Ms.

3. In a separate bowl, melt the white chocolate in the microwave.

Microwave for 30 seconds, stir and repeat until completely

melted.

4. Mix melted white chocolate with the other ingredients. Mix until

all pieces are coated.

5. Spread on prepared sheets and refrigerate until firm, about 2

hours.

6. Break into chunks and store in an airtight container.



Easy Spiced Nuts 1 large egg white

1/4 cup sugar

1 teaspoon salt

1/2 teaspoon chili powder

1/4 teaspoon ground allspice

1/2 teaspoon ground cumin

2 1/2 cups pecan halves, or assorted nuts


2. Beat egg white until soft and foamy.

3. Combine all remaining ingredients except nuts. Whisk into egg

white.

4. Stir in pecans/nuts until well coated.

5. Spread mixture in single layer onto an ungreased baking pan.

6. Bake for 15 minutes, and remove from oven. Using a metal

spatula, toss, stir, and separate nuts.

7. Reduce oven to 250 degrees and return nuts to oven. Bake until

medium brown, about 10 minutes. Remove from oven; toss, and

stir again.

8. Place baking pan on wire rack to cool (they will crisp as they

cool).

9. Break up any that stick together; store in an airtight container, at

room temperature for up to 2 weeks.



About the Author

I love to cook and spend time in the kitchen. In 2008 I started Lynn’s

Kitchen Adventures as a way to share recipes and kitchen tips with

others. Lynn’s Kitchen Adventures is all about sharing my love of

cooking, recipes, tips, and ideas of how I combine this cooking

passion with a busy life.

I love to cook and bake, and it is a good thing, because my family

loves to eat. I am always trying new recipes and experimenting with

different foods, but my time is limited. I wish I had all day to spend in

the kitchen, but I am busy mom.

With my three kids and husband, I live on 43 acres in Northeastern

Oklahoma. Between homeschooling, helping in my husband’s

dental office, working on our property, taking care of three dogs,

and raising hogs as a side job/hobby, I am constantly on the go like

most of you.

My writing is a true picture of my kitchen life. I post about what we

are really eating. I try to be healthy, but I will admit many times life

happens, and I mix in some not so healthy things. I do not cook

gourmet, fancy food full of exotic ingredients. This is real food with

everyday ingredients.





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