I know Christmas is close and I’ve been so busy in the kitchen,
I’ve had very little time to actually post what I’ve been cooking.
Soon I’ll have a post on the candies and cookies I’ve been making,
but in the meantime … these are some of the dishes
I made for the Thanksgiving holiday.
Glazed Applesauce Nut Cake
Cappuccino Mousse Trifle from Taste of Home
Cherries in the Snow
Aunt Mary’s Easy Chess Pie
Cheesy Broccoli Rice Casserole
1/2 stick butter
1 large pkg. frozen chopped broccoli
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. milk
1 (8 oz.) jar Cheez Whiz
3 c. cooked white rice
season with salt and pepper to taste
Cook the rice until done, add the butter, stir and set aside.
Cook the broccoli in a large pan until done.
Add the soup, milk, cheese and rice. Season.
Pour into a greased casserole.
Bake in a 350 degree oven for 35 minutes.
Corn Spoon Bread from Deep South Dish
Cheesy Garlic Mashed Potatoes
What have you made over this holiday season?
Posted in Cakes, Culinary Creations (High Carb), Desserts, Holiday Hits, Recipes
Tagged baking, broccoli, Brunch, casserole, chess, dessert, easy, holiday
I made this several months ago and wanted to share it here.
Layered Peanut Butter Cake
1/2 cup creamy peanut butter
1/2 cup butter, softened
1 (18.25 ounce) package butter cake mix
2/3 cup water
1 cup peanut butter
1/2 cup butter, softened
4 cups powdered (confectioners’) sugar
1/3 cup heavy cream
1/4 cup cocoa
1/2 cup cream
1/2 tsp. vanilla
Powdered sugar as needed for thickening.
Preheat oven to 325º. Grease and flour two 9 inch round cake pans.
Combine 1/2 cup peanut butter and 1/2 cup (1 stick) butter. Cream until light and fluffy. Add eggs one at time, mixing well after each. Add cake mix alternately with the water. Stir until just combined.
Pour batter into prepared pans. Bake at 325º for 25 minutes or until cake bounces back to the touch. Allow cakes to cool in pan for 10 minutes and then turn out on a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter. Cream together until light and fluffy. Add the powdered (confectioners’) sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.
To make Chocolate Drizzle: Mix all ingredients in a small bowl and microwave at 70% power for 2 minutes. Stir and cool. Drizzle over top of cake.
*For the low carbers looking for a treat, here’s some choices:
. . .
Today I’m linking with
Easy Peanut Butter Fudge
2 cups granulated sugar
2/3 cup milk
1 cup marshmallow creme
1 cup peanut butter, creamy or chunky
1 teaspoon vanilla
Boil sugar and milk in a medium saucepan, stirring occasionally, to soft ball stage*, or about 236° on a candy thermometer.
Remove from heat and stir in remaining ingredients. Beat well with a wooden spoon until the fudge begins to turn glossy.
Pour candy into a greased 8×8-inch pan. Cut peanut butter fudge into squares when firm. Enjoy!
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).