I wanted to share a delicious and such a cute idea for a Christmas dessert.  I made these last year for a dinner we had for some dear friends.  They are cheesecake Christmas trees and you make them from a store bought, frozen cheesecake.  Here's the recipe:

Cheesecake Christmas Trees

1 to 2 peppermint candy sticks

1 (30 oz.) frozen New York-style cheesecake

1 (7.25 - 0z) bottle chocolate fudge shell coating

1 (6.4 oz) tube green easy-flow decorator icing

12 red m&m's

1.  Measure 1/2 to 3/4 inch from end of peppermint stick, and make a small cut using a sharp knife.  Gently break peppermint stick at cut.  Repeat procedure with remaining peppermint stick to make 12 pieces.

2.  Remove cheesecake from box according to package directions.  Let stand 5 minutes.  (Do not thaw.)  Carefully cut cheesecake into 12 wedges.  Gently push 1 peppermint piece partially into curved edge of each cheesecake wedge to form the tree trunks.  Place wedges on a wire rack on a baking sheet and freeze 10 minutes or until firm.

3.  Remove pan from freezer; evenly coat tops of each cheesecake wedge with fudge shell coating, allowing excess to drip down sides and curved edge.  Freeze 5 minutes.

4.  Remove pan from freezer; squeeze icing on top of each wedge in a pattern using ribbon tip.  Place 1 red m&m at tip of each slice.  Freeze at least 1 hour or up to 8 hours.  Let stand 15 minutes before serving.

Yield:  Makes 12 servings

from Southern Living Nov. 2006

One of the first recipes I got from my mother-in-law was for her chocolate pound cake.  She had made this cake for David on his birthday and when he came home to visit for years.  One of my first Christmas gifts, as a new bride, was a bundt pan so that I could actually bake the cake for David. 

Recently two friends asked me for this recipe, so I thought I'd just share it with all of you; my dear readers.  I know a few of you make a different version of chocolate pound cake and I would be interested in knowing the differences. 

Chocolate Pound Cake

Pre-heat oven to 325

2 sticks butter, softened

1/2 cup crisco shortening

3 cups sugar

5 eggs

3 cups flour

1 teaspoon baking powder

1/2 t. salt

1/2 cup cocoa

1 cup milk

1 T. vanilla

In a mixer, cream butter and shortening.  Add sugar.  Cream until fluffy.

In a separate bowl, combine flour, baking powder and salt.

Add flour mixture to butter mixture alternating with the 5 eggs, adding one egg at a time (just beat until yellow from eggs disappear)

Add cocoa and milk to the batter.

Stir in vanilla.

Spoon batter into a greased and floured bundt pan.  Bake for one hour and eight minutes.  (tester should come out clean)  Let cool in pan, on a cooling rack for ten minutes.  Hold your breath, say a prayer and then turn the cake onto a cake platter or serving dish.  (Can you tell I've had a few cakes break when I turned them out?  If this happens just piece it together with the wonderful icing below or make a trifle! )

Chocolate Icing

1/2 cup butter

2 oz. unsweetened chocolate

1 egg

2 cups powdered sugar

(you may add more if you want a thicker consistency)

pinch of salt

2 t. vanilla

1 t. lemon juice

In a saucepan melt butter and unsweetened chocolate together.  Turn heat off and with a hand mixer, beat egg into warm chocolate mixture.  Add powdered sugar, salt, vanilla and lemon juice.  Spread all over the cake once the cake is completely cooled.  I like to make extra icing and fill the well of the cake with it.  Enjoy!!!!!!!!!!

As a new bride, almost 22 years ago, I was eager to make some special desserts for my husband.  Fortunately I received several cookbooks for wedding gifts.  The recipe I'm sharing with you today is Mississippi Mud Cake and it comes from Sugar Beach, a cookbook from the Junior Service League in Ft. Walton Beach, Florida.  It's always a crowd pleaser when I serve it to family and friends and is easy to make.  Enjoy!

Mississippi Mud Cake

1 cup butter or margarine
1/2 cup cocoa
2 cups sugar
4 eggs, slightly beaten
1 and 1/2 cups flour
pinch of salt
1 and 1/2 cups chopped pecans (optional)
1 teaspoon vanilla
miniature marshmallows
Chocolate Frosting

Melt butter and cocoa together. Remove from heat and stir in sugar and eggs, mix well. Add flour, salt, nuts and vanilla; mix well. Spoon batter into a lightly greased 13x9x2 inch pan and bake at 350 degrees F for 35-45 minutes. Sprinkle marshmallows on top of the warm cake; cover with Chocolate Frosting.

Chocolate Frosting
1 (16 ounce) box powdered sugar
1/2 cup milk
1/3 cup cocoa
4 T. butter or marg., softened

I thought I would share a Mexcian dip that we enjoyed while watching the Super Bowl. It has quickly become a family favorite.

Layered Mexican Dip

1 block of softened cream cheese

1 cup of sour cream

1 packet of taco seasoning mix

1 container or jar of salsa

shredded lettuce, diced tomatoes, chopped green onions, and diced black olives

shredded extra sharp cheddar cheese

Mix the cream cheese, sour cream and taco seasoning mix together.  Spread in the bottom of a shallow serving dish.  Pour the salsa over the cream cheese mixture.  Place the lettuce, tomatoes, onions, olives and shredded cheddar cheese on top.  Cover and chill before serving.  Serve with corn chips. 

     I visited a new blog this week at the encouragement of my friend, Angela; and was greatly blessed.  The blog I visited was Gracious Home.  While there I learned about Carnival of Beauty.  The assignment this week is to blog about a favorite bread recipe.

     The bread that I have chosen is a delicious and very pretty cinnamon loaf.  A friend brought us a loaf of this bread years ago and graciously gave me the recipe (and a copy of the cookbook that it came from).   Whenever I want to bake someone a loaf of bread this is the recipe I turn to.    One of my favorite things to do is to cook for others... whether it's my family, dear friends or neighbors, it brings me so much joy to make something special for them.  Is there someone you know who may need some encouragement this week?  Why not make them a loaf of bread, wrap it up pretty and then deliver it with a kind note of encouragement and Scripture.   To get other bread recipes visit Sarah's blog. She is the hostess for Carnival of Beauty this week and will post all of the recipes.  Happy Baking!

Cinnamon Loaf

3/4 Cup milk

1 egg

3 Tablespoons butter

3 Tablespoons sugar (or honey)

3/4 teaspoon salt

3 Cups bread flour

2 teaspoons yeast

Place all ingredients in your bread machine, on the dough cycle, and let it mix it all together.  Once the dough cycle is completed, take the dough out and let it rest for 10 minutes.

While the dough is resting, mix 1 - 2 cups of light brown sugar, a few tablespoons of cinnamon and some chopped pecans (pecans are optional).  Roll your dough out into a 14 inch long x 9 inch wide rectangle.

Melt 2 tablespoons of butter and spread the butter all over the rectangle.  Sprinkle the brown sugar mixture all over the rectangle, lightly pressing it into the dough.

Beginning at one end, start rolling it scroll like towards the middle.  Roll the other end, until both ends have met in the middle and your loaf looks like a scroll. 

Place in a buttered bread pan and let rise for 30 minutes.

Bake the cinnamon loaf for 30 minutes at 350.  Let the bread cool for 10 minutes before removing from pan.

Enjoy!

I went to a cookie swap last week-end and tried a new cookie recipe. I found it in a Southen Living magazine from a few years ago.  My family and friends loved the cookies and I like them because I didn't have to chill the dough and the recipe made more than 7 dozen.  I thought I'd share the recipe  with you all.  Hope you all are having a wonderful Christmas season with your families and friends.

Southern Living Sugar Cookies

1 cup butter, softened           
1 cup powdered sugar
1 cup granulated sugar
2 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
5 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
 Colored sugar

Beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well. Add eggs, oil, vanilla, and lemon juice, beating until blended.

Combine flour and next 3 ingredients; gradually add to sugar mixture, beating until blended.

Shape dough into 1-inch balls; roll in colored sugar, and place about 2 inches apart on lightly greased baking sheets.

Bake, in batches, at 350° for 9 to 11 minutes or until set. (Do not brown.) Remove to wire racks to cool.

Other options:

Chocolate Kiss Cookies: Omit colored sugar. After baking, immediately place one unwrapped milk chocolate kiss in center of each cookie, and cool.

Peanut Butter Cup Cookies: Omit colored sugar. After baking, immediately place an unwrapped miniature peanut butter cup in the center of each cookie, and cool.

Lemon Cookies: Omit vanilla and colored sugar. Increase lemon juice to 1/4 cup, and add 1 teaspoon grated lemon rind to dough. Proceed as directed.

Lemon Thumbprint Cookies: Prepare Lemon Cookies, and press thumb in center of each cookie to make an indentation. Bake and cool as directed. Spoon 1/2 teaspoon raspberry jam in each indentation.

    Saturday morning I tried a new pancake recipe for my family from one of my favorite cookbooks.  I had seen Ina Garten make them recently on the Food Network and they looked delicious.  My family enjoyed them so much, so I thought I'd share them with you.  Enjoy!

Banana Sour Cream Pancakes

1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
butter
2 ripe bananas, sliced, plus extra for serving
Pure maple syrup

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Place 3 or 4 banana slices on each pancake.  Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with butter and maple syrup.  (I made a few pancakes without bananas and I also doubled the recipe).
 

     I thought I would share another soup recipe with you.  I have found that having a pot of soup on the stove for the week-end has been a big hit with my family.  My husband and boys work in the yard a lot on Saturdays and enjoy coming in and having a hot mug of soup.  Saturday morning I made Baked Potato Soup. This is my husband's favorite soup. Before sharing the recipe I wanted to encourage you all to go see the movie, "Facing the Giants."  We went to see it Saturday afternoon and were so encouraged. The Gospel is presented so clearly and it has a great story line.  We've heard that a church in Georgia put the entire movie together. 

     Today was another busy Monday.  We had Biology lab as usual; but then ended up on the interstate in a stand still. A semi truck had overturned. We sat and sat.  We made it home in time to change clothes and then leave again to attend a funeral. My friend's dad died unexpectledly last Thursday night. David had a small part in the funeral.  After the funeral Samuel had a soccer game.  I'm looking forward to a quiet day at home tomorrow.

     Here's the yummy soup recipe. Happy Fall!!!

Baked Potato Soup

(from Apron Strings)

4 large baking Potatoes

2/3 cup butter

2/3 cup flour (you can use gluten free flour if you need to)

6 cups milk

1 teaspoon salt

freshly ground pepper to taste

5 green onions, chopped

12 slices bacon, crisp fried, crumbled (I use less)

1 and 1/2 cups of extra sharp cheddar cheese, shredded

1 cup sour cream

Pre-heat the oven to 400

Wash the potatoes and wrap in foil. Bake for 1 hour, or until fully cooked; cool

Cut the potatoes into halves and scoop the pulp into a small bowl, discarding the skins.

Melt the butter in a large pot.  Stir in the flour.  Cook for 1 minute, stirring constantly.  Season with salt and pepper.

Add the milk, gradually, stirring well after each addition.  Cook over medium heat until thickened and bubbly, stirring constantly.  Season with salt and pepper.

Add the potato pulp, green onions, bacon and cheddar cheese, stirring well. Cook until heated through. 

Stir in the sour cream.  Add additional milk if needed for the desired consistency.

This recipe can be increased and also freezes well.