20 Favorite Holiday Treats

I've compiled a list of 20 of our family's favorite treats (in no particular order).  These treats would be perfect to serve at holiday parties or to give away as tasty gifts.  I have personally made each of these recipes and my husband and kids have been my taste testers---aren't they lucky!  I hope you find something that will make your holiday even sweeter. :)

 

 Chocolate Covered Cherry Cake Balls

Cookies for Santa

Cookie Cutter Fudge and Melted Mints Serving Trays

Pretzel Smoochies

Iced Spiced Surprise Cookies

Chocolate Velvet Cupcakes with Cream Cheese Icing

Cherry Swirled Cheesecake

Orange Cranberry Quickbread

Orange Cranberry White Chocolate Chip Cookies

Cinnamon Roll Cookies

Heath Bits Peanut Butter Cookies

Peanut Butter Popcorn

1-2-3 Bars

Sticky Bun Cake

No Bake Butterscotch Pretzel Bars

Pumpkin Cranberry Dessert Pizza

The Great Pumpkin Dessert

Whoopie Pie Cake

Fresh Apple Dump Cake

Free Form Pear Tarts with Almond and Cinnamon

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Autumn Chopped Salad

I have made Autumn Chopped Salad a few times now because it is so tasty!  This salad makes a great side dish or even a light meal anytime of the year!  

Ingredients (printable recipe)
6-8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup roasted pecans, chopped
8 slices crisp cooked bacon, crumbled
4-6 oz. feta cheese, crumbled
Poppy Seed salad dressing like T. Marzetti's
Balsamic vinaigrette
Directions
1. On a large platter or shallow bowl, combine lettuce, pears, cranberries, pecans, bacon and feta. 
2. In a small bowl, whisk together poppy seed and balsamic dressings. Use about 70 percent poppy seed and 30 percent balsamic vinagrette. Whisk until combined and drizzled over salad and enjoy!

Adapted from Espresso and Cream

I whisked the poppy seed and balsamic vinaigrette together before drizzling on top of the salad.

The Results...
I really like the combination of ingredients in this salad.  Everything tastes great together and there isn't anything "weird" that the kids won't eat. 

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Ultimate Pumpkin Bread

I love fall.  One of my favorite things about fall is having something yummy baking in the oven, warming the house and smelling delicious! Something like this Ultimate Pumpkin Bread.

I can't believe I've never made pumpkin bread.  When I came across this recipe for Ultimate Pumpkin Bread, I knew I needed to give it a try!

Ingredients (printable recipe)
Topping:
5 Tablespoons packed brown sugar
1 Tablespoon all-purpose flour
1 Tablespoon unsalted butter, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
Bread:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 (15 ounce) can usweetened pupmkin puree (equals 1 3/4 cups)
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup canola oil
4 ounces cream cheese, cut into pieces
4 large eggs
1/4 cup buttermilk
1 cup pecans, toasted nad finely chopped
Directions
1. For the topping: Using your fingers, combine all ingredients in a small bowl until the texture is like wet sand. Set aside.
2. For the Bread: Preheat oven to 350 degrees F. Grease two 8 1/2 by 4 1/2 inch loaf pans.
3. In a medium bowl, stir the flour, baking powder and baking soda together. Set aside.
4. In a large saucepan over medium heat, combine the pumpkin puree, salt, cinnamon, nutmeg and cloves. Stirring constantly, cook the pumpkin mixture about 6-8 minutes until the mixture is reduced to 1 1/2 cups. Remove the pot from the heat and add the white and brown sugars, oil and cream cheese. Stir until combined and let the mixture sit for a few minutes until the cream cheese is melted and then whisk the mixture until no lumps of cream cheese remain.
5. Whisk the eggs and buttermilk together in a small bowl. Add egg mixture to pumpkin puree mixture and whisk to combine. Gently fold the flour mixture into the pumpkin mixture, just until combined, do not over stir. It's okay to have a few small lumps of flour remain. Gently fold pecans into batter.
6. Divide batter between the two loaf pans and sprinkle the topping evenly on top of each loaf.
7. Bake the loaves on the middle rack for 45-50 minutes until a toothpick inserted in the center comes out clean. Let the pumpkin bread cool in the loaf pans for 20 minutes before removing and transferring them to a wire rack to cool completely.

Adapted slightly from The Daring Gourmet

The pumpkin mixture on the stovetop

Getting ready to whisk the eggs and buttermilk together

Whisking the egg mixture into the pumpkin mixture

Gently folding in the flour mixture

Gently folding in the chopped pecans

The topping is sprinkled evenly on top of each loaf. Ready for the oven!

The Results... 
This is the Ultimate pumpkin bread.  It was sweet, moist with just the right amount of spice.  My teenage son isn't a pumpkin fan, but he really liked this bread.  He especially liked the topping that made it taste like coffee cake.  We all liked this pumpkin bread so much that it didn't last long.  I thought the kids wouldn't like the chopped pecans inside, but they did.  Ultimate Pumpkin Bread became a quick family favorite!

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Pumpkin and Cranberry Dessert Pizza

I've been playing in the kitchen today and this is the result, Pumpkin and Cranberry Dessert Pizza.  I made this Patriotic Dessert Pizza last summer and was kind of craving it.  But, I thought it would be fun to make a dessert pizza with some fall flavors.

I decided to combine the flavors of pumpkin pie and cranberry sauce.  Where did I get this crazy idea?  My mom likes to put cranberry sauce on her slice of pumpkin pie.  Honestly, I thought that was kind of weird when I was a kid.  But, many years ago on Thanksgiving, I finally tried some cranberry sauce on my slice of pumpkin pie and I liked it!  I liked the sweet, tanginess of the cranberry sauce mixed with the rich, creamy pumpkin filling along with a big dollop of whipped cream. Yum! 

Ingredients (printable recipe)
Crust:
1 cup flour
1/4 cup powdered sugar
1/2 cup butter, softened to room temp
Filling:
8 oz. cream cheese, softened 1/2 cup canned pure pumpkin puree 1 1/2 tsp. pumpkin pie spice 1 tsp. vanilla 3 Tablespoons brown sugar (Dark is best!) Dash of salt
Topping: 
1/4 cup orange juice
2 teaspoons cornstarch
1 (16 ounce) can whole berry cranberry sauce
Whipped cream, if desired
Pecans, roasted and coarsely chopped, if desired
Directions
Crust:
In a medium bowl, combine flour, sugar and butter. Form into a ball with hands and press into a 14-inch ungreased pizza pan OR roll out the crust on a pizza stone . Use flour as needed to keep crust from sticking to rolling pin.
Bake at 325 degrees F. for 15 minutes. Let cool completely.
Topping:Whisk orange juice and cornstarch together until smooth in a small saucepan. Stir in cranberry sauce. Bring the mixture to a boil over medium heat, stirring all the while. Let the filling boil about 1 minute, then remove from heat and let cool about 10 minutes. Chill in fridge. When chilled, it's ready to spread on pizza.
Filling:
Combine cream cheese, pumpkin puree, pumpkin pie spice, vanilla, brown sugar and salt in a large bowl. Using an electric mixer, blend until smooth and creamy.

Spread the pumpkin pie cream cheese filling on top of cooled crust. Then, spread the chilled cranberry topping on top of the pumpkin cream cheese (I saved a few Tablespoons to garnish my dessert plates). Slice and garnish with whipped cream and chopped pecans, if desired. Store any extra pizza in the refrigerator.

*Notes:  I think this dessert pizza tastes best after it's been chilled in the refrigerator for a few hours.

Inspired by these recipes: 
Creamy Pumpkin Pie with Cranberry Topping from Spoonful---originally from Family Fun Magazine (I used the cranberry topping recipe)
Strawberry Pizza from You Homebased Mom (I used the crust recipe)
Pumpkin Pie Cream Cheese from My Biscuits are Burning
  

I made the cranberry topping first and let it chill in the fridge while I worked on the rest of this dessert.

All you need is a pair of hands to mix together the crust. So simple! I just needed a little extra flour to keep the dough from sticking to the rolling pin when I rolled it out onto the pizza stone.

When the crust is cooked, it looks like a giant sugar cookie. But, it isn't super sweet like a sugar cookie. It is more buttery and flaky with a hint of sweetness.

The pumpkin pie cream cheese. This stuff is great on bagels, too!

First, spread on the pumpkin pie cream cheese.

Then, spread the cranberry topping on top of the pumpkin pie cream cheese. I used all but a few Tablespoons of cranberry topping that I saved to garnish the dessert plates---and then, forgot to use it!

Garnish the slices with some whipped cream and chopped pecans, if you like.
You can see that the cranberry topping is a little runny. It sets up more when you let this pizza chill in the refrigerator. I cut this piece right after I made it.

The Results... 
Pumpkin and Cranberry Dessert Pizza did combine the delicious flavors of sweet, tangy cranberry sauce and rich, creamy pumpkin pie filling on top of a buttery, flaky crust.  The kids liked this dessert just as much as I did!  They gave it 4 1/2 stars (out of 5).  It definitely tastes best after it has a few hours to chill in the refrigerator.  The kids liked it with whipped cream, but not with pecans on top.  Playing in the kitchen paid off today!


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Broccoli Salad

I first found and shared this recipe for Broccoli Salad almost 2 1/2 years ago.  I can't believe it's been that long!

I'm reposting this recipe because it is still a family favorite.  We have made this many times over the last 2 1/2 years.  It's a great dish to bring to parties, potlucks, picnics and barbecues.  I've also made this at Christmastime because of the pretty, bright red and green colors in this salad.   I updated the photo and added a printable recipe.  Enjoy!

Ingredients (Printable Recipe) 

1 head broccoli
1 pint grape tomatoes

6 to 8 slices cooked bacon, crumbled

1/2 cup finely chopped red or white onion

1/2 cup golden raisins

4 or 5 ounces cheddar cheese (our favorite is Hickory Farms smoked cheddar)

1 cup mayonnaise

2 tablespoons white vinegar

1/4 cup sugar

Salt and freshly ground black pepper

Directions

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets. Place in a large bowl. Wash tomatoes and add to bowl. Add the crumbled bacon, onion, raisins and cheese. In a small bowl, combine the remaining ingredients to make the dressing, stirring well. Add to broccoli mixture and toss gently.

Adapted from Paula Deen's recipe on foodnetwork.com

Results...
Everyone in our family likes this salad.  Even my 6 yr. old (who says she, "hates broccoli") likes this salad.  I found a way to get her to eat broccoli!  This is one of our family's favorite ways to eat broccoli!


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1-2-3 Bars

Cookie exchanges, bake sales, potlucks, classroom treats, picnics, birthdays.......I've made 1-2-3 Bars for all of these reasons and more!  These bars are delicious, no-bake and easy as 1-2-3!

This is a tried and true family favorite recipe.  I have made these bars so many times over the years that I have this recipe memorized.  I don't even have to pull it out anymore.  I have been asked for this recipe many times, too.  I made these bars for my oldest daughter to share at school for her birthday and her teacher sent a note home asking for this recipe.  I've made and given these bars away as neighbor gifts and I've had my neighbors ask me for this recipe.  I've made these bars for potlucks and picnics and have given this recipe to many friends.  You know you have a great recipe when others take the time to ask for it!

I was first introduced to these yummy treats by my husband's family.  My husband and I met in college and after dating for a whole 3 1/2 months, we got engaged!  I flew to his family's home over Christmas break to meet everyone.  From this visit I found out that my husband came from a wonderful family and  also that my mother-in-law (to be) was a wonderful cook!  She has shared lots of delicious recipes with me over the years, including this one for 1-2-3 Bars. 

Ingredients (printable recipe)
1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
6 cups Special K cereal
1 cup chocolate chips
1 cup butterscotch chips
Directions
1. In a large bowl measure out Special K cereal, set aside. Mix corn syrup and sugar together in saucepan. Heat mixture until sugar is melted and no crystals remain. (I like to bring it just barely to a boil). 

2. Remove saucepan from heat and stir peanut butter into sugar mixture until smooth. Pour mixture over cereal and mix well until cereal is well coated. Pour into a buttered 9x13 inch pan. Press mixture evenly in pan (I use my hands--butter them first to keep it from sticking).

3. Mix together chocolate chips and butterscotch chips. Melt slowly in a double boiler or microwave safe bowl stirring until well blended and creamy. If using microwave, be sure to use 1/2 power setting and stir every 30 seconds AFTER first 2 minutes of heating. Be careful not to overheat. Spread melted chips over top of cereal mixture. Cool. Cut into bars when chocolate topping is set. 

It's as easy as 1-2-3!

Source: mother in law

Pouring the sugar/peanut butter mixture onto the Special K cereal.

Spreading the melted chocolate and butterscotch chips on top.

For a bake sale, I decorated the bars with candy. Push the candy into the chocolate layer right after you spread it (before it sets up).

The Results...
A chewy, sweet, peanutty bottom layer with a smooth chocolate and butterscotch flavored top.  If you love the combination of chocolate and peanut butter, then you're gonna love 1-2-3 bars!  I like the extra flavor the butterscotch chips add to the chocolate layer on top.  There's a reason these have been a family favorite for so many years.  Actually there are two reasons, 1-2-3 Bars are so easy and so delicious!

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Bread in a Bag

Does making homemade bread seem like an all day, messy chore that only grandma can do?  Then, you need to try Bread in a Bag!  This bread dough mixes in a gallon size zipper bag (no messy bowl or fingers to clean-up!).  I admit it does get slightly messy when you knead the dough on the counter, but it will be totally worth it.

Bread in a Bag is simple, easy and fun!  It's a great way to introduce new bakers and kids to making homemade bread.  I helped teach a group of 8-10 yr. old girls at church how to make this bread.  The girls worked in pairs, helping each other measure, mix and hold the bag open.  It worked out great because each bag makes two loaves.  We put the loaves in aluminum bread pans and each girl took one home to bake and share with their family.

Here's the recipe and instructions.  Get ready to change your mind about homemade bread.  It can be simple and fun!  

Ingredients (printable recipe)
5 Cups bread flour (all-purpose works, too)
1 Tablespoon rapid rise yeast
3 Tablespoons sugar
1 1/4 teaspoons salt
3 Tablespoons butter
2 Cups water (130 degrees F.)
cooking spray
Directions
1. In a gallon zippered plastic bag, mix 2 cups flour, yeast, sugar and salt.
2. Add water and butter. Seal the bag and knead the bag with fingers to blend ingredients.
3. Add 2 cups flour and work until well blended. Add remaining flour, knead until dough forms and doesn't stick to the bag (you may need to add some additional flour and continue to mix until dough doesn't stick to bag).
4. Turn dough out onto lightly floured surface. Knead 15-20 times until smooth and elastic. Spray dough with cooking spray; cover with plastic wrap; let rest 10 minutes or until dough passes ripe test (see notes).
5. Punch dough down. Cut dough into two equal portions. Shape dough loaves by rolling the dough with a rolling pin into a 10x6 rectangle forcing out the air bubbles.
6.  Beginning with the 6" inch edge, roll the dough tightly toward you in a jelly roll fashion, Push the roll into the dough as you roll to prevent any holes from forming. Seal by pinching the edge and the roll together with your fingers. Place seam side down in a loaf pan, coated with cooking spray
7. Spray top of loaf with cooking spray and cover with plastic wrap. Let rise in a warm, draft free place until doubled in size, about 20-30 minutes.
8 Bake at 375 degrees F. for 25-30 minutes or until done. Remove from pans; cool on wire racks.
Yield: 2 standard loaves (8 1/2 x 4 1/2 x 2 1/2)

Notes: Ripe test is to gently press two fingers about 1/2" into the dough and remove quickly. If the impression you make remains, the dough is ready for shaping.

Sources: Idea found at Blissful Roots and Recipe found from Utah State University Extension Program, Yeast Breads in a Bag (PDF file)

The Results...
My own daughter was one of the girls in the group from church.  She enjoyed making this bread.  There's just something special about making your own loaf of bread!  This bread didn't last long.  We ate this bread for breakfast with butter, honey and jam.  We all told her how delicious it was!  Definitely 5 stars for  taste and easiness.  I've made this recipe 5 times now and each time it turns out delicious and it doesn't leave you with a really big mess to clean up.  I plan on making this often now that fall and baking season has arrived!

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Fresh Apple Dump Cake

I have an easy and delicious fall recipe for you today, Fresh Apple Dump Cake.  It's perfect for apple season.  This recipe starts with your favorite fresh apples and if you've made a Dump Cake before, then you know how easy this will be! 

Ingredients (printable recipe)
8-10 apples, peeled and chopped
1 teaspoon cinnamon
1/2 cup sugar
juice of 1 lemon
2 heaping teaspoons cornstarch
1 Tablespoon butter
1 cake mix, dry (I used Duncan Hines Butter Golden cake mix)
1 stick butter (1/2 cup), melted
2 Tablespoons cinnamon sugar
Directions
1. Preheat oven to 350 degrees F. Peel, core and chop your apples. Place chopped apples into a 9x13 baking dish. Mix in sugar, cinnamon and lemon juice. Cook apples for 20 minutes. Apples will shrink and release juice.
2. Push apples back with large spoon and drain the juice from the baking dish (you could save the juice to make an *apple glaze if you like). Stir cornstarch and 1 Tablespoon of butter into cooked apples. Level out apples in pan.
3. Dump cake mix over top of the apples. Spread it out evenly. 
4. Drizzle melted butter on top of the dry cake mix.
5. Sprinkle cinnamon sugar on top and bake for about 35 minutes. Let cool and serve with ice cream or whipped cream.

Notes: *If you would like to make an apple glaze, simply mix powdered sugar into reserved apple juice until you get the right consistency. I didn't make the glaze because I thought this dessert was already sweet enough. :)

Also, original recipe says to butter the baking dish before adding the chopped apples. I forgot, but I had no problem with anything sticking to the baking dish.

Adapted from Nisahomey.com

I LOVE fresh apples!

See the specks of cinnamon mixed into the apples with the sugar and lemon juice, yum!

Here's the juice that I drained after the apples had cooked (save it if you'd like to make a glaze). Don't forget to stir in the cornstarch and tablespoon of butter AFTER you drain the apples.

This is what makes this a Dump Cake! I dumped the cake mix right on top of the cooked apples.

So easy!

Drizzle the melted butter right on top of the cake mix.

Sprinkle the cinnamon sugar on top and it's ready for the oven.

It's delicious both warm and cold and with ice cream or whipped cream. Enjoy!

The Results...
5 stars!  Not only was Fresh Apple Dump Cake easy to make, it was also delicious and my whole family loved it!  Plus, it will make your home smell wonderful as it bakes.  Enjoy :)

You might also like these recipes:
Peach Dump Cake
The Great Pumpkin Dessert

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