Last December we blogged about some of the treats we enjoy making this time of the year and asked you to share your favorites with us. During our recent anniversary celebration, many of you told us that was one of your favorite blogs of the year so we're back to do it all over again! This time around, Anna Campbell and Janga are joining in the fun and we hope you all will too. Here then are this year's Romance Dish tastes of Christmas...
Peanut Butter Pie
1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz. cream cheese (at room temperature)
½ cup sugar
12 oz. container of non-dairy whipped topping, divided
1 - 11.75 jar of hot fudge ice cream topping, divided
2 Tbs. hot fudge ice cream topping (to drizzle on top)
2 Tbs. creamy peanut butter (to drizzle on top)
Directions: In a medium bowl, beat together the peanut butter, cream cheese, and sugar. Gently fold in 3 cups of whipped topping. Carefully spoon mixture into the pie shell. Using a spatula, smooth mixture to the edges of the pie.
Reserving 2 tablespoons of hot fudge ice cream topping, place remaining hot fudge into a microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread hot fudge over pie to cover the peanut butter layer. Refrigerate until serving time.
Just before serving, spread the remaining whipped topping over the hot fudge layer, being careful not to mix the two layers.
Place the 2 tablespoons of hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over the pie. Do the same with the 2 tablespoons of peanut butter going in the opposite direction of the hot fudge.
Serve and enjoy!
Buffie says... Making sweet treats during the holidays is a family affair at my house. Now that the boys are getting older, they want to help make all the sweet treats. Of course, we all love sampling too! This coming weekend is our big baking weekend. The four of us will spend the entire weekend baking cookies and bars and making all kinds of sugary confections. This year I wanted to add a new recipe to our repertoire. We did a test run on the recipe last week and it was a big hit with everyone. And I love the fact that it is a no-bake recipe. I hope you will give it a try.
Cake Batter Truffles
½ cup unsalted butter, softened
½ cup white sugar
1 ½ cups flour
1 cup yellow cake mix
1 teaspoon vanilla
1/8 teaspoon salt
3 to 4 tablespoons milk
2 tablespoons sprinkles (optional)
16 oz almond bark (or white candy melts)
4 tablespoons yellow cake mix
Beat together butter and sugar until combined. Blend in vanilla. Add cake mix, flour and salt. Mix thoroughly. Add 3 tablespoons of milk (or more if needed) to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm.
While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake off excess bark by tapping the bottom of the fork on the side of your bowl. Place truffles back on the cookie sheet and top with sprinkles.
Chill cake batter truffles in the refrigerator until serving. Makes 24 to 30 truffles.
You can change the cake mix flavor to make a wide variety of truffles.
Need something sparkling to wash down all these Christmas goodies? Anna Campbell has just the ticket! Anna says...
I love to get together with my friends and I often make this easy cocktail to create a party atmosphere. It’s called kir royale and it’s champagne with a slurp of crème de cassis (a French blackcurrant liqueur) to add that extra zing. Be careful you don’t get too generous with the slurp as the crème de cassis is strong in flavour as well as alcohol content! The deep purple liqueur should just add a blush of color to the champagne. I first came across this cocktail as the cool thing to drink in France when I visited in 1985. So it’s brings back memories of lovely travel for me. There’s a slightly less extravagant version with crème de cassis and white wine called a kir, but, hey, Christmas comes but once a year! By the way, check out the label of the liqueur. It looks like it’s handwritten, doesn’t it? Love that bottle! May you all have a merry Christmas!
Gannon says... These are great anytime, but I've started adding them to our Christmas goodies that we share with friends and family. The recipe came from a friend of mine in Florida.
Easy Peasy Pralines
- 1 box graham crackers
- 1 cup butter
- 3/4 cup brown sugar
- 1 cup chopped pecans
Preheat oven to 350 degrees. Break graham crackers into sections and place on jelly roll pan. Melt butter in small sauce pan. Add brown sugar and boil for 2 minutes.
Add pecans and then spread over graham crackers.
Bake for 10 minutes.
Remove and let stand 2 minutes.
Remove from pan while still warm and place on wax paper to cool.
Janga says... This is a variation of a Betty Crocker Bake Sale winner. I’ve been using it since 1987 when I found it in a local cookbook. I don’t know which came first. We prefer the lighter chocolate of this recipe. The Betty Crocker recipe uses chocolate cake and semi-sweet chocolate chips.
One package German chocolate cake mix
One package (14 ounces) caramels
One-half large can of evaporated milk
One-fourth stick of butter
One cup milk chocolate chips
One cup chopped pecans
Prepare cake according to package directions. Set aside half of batter; pour remaining batter into a greased and floured 13-in. x 9-in. baking pan and bake at 350 degrees for 15-18 minutes.
In a small saucepan, melt the caramels, milk and butter. Remove cake from oven and top with caramel mix.
Add balance of batter and top with chocolate chips and nuts.
Bake 20-25 minutes longer or until cake springs back when touched lightly. Refrigerate overnight. It can be served as is or topped with Cool Whip, whipped cream, or your favorite vanilla ice cream. It serves 12-18, depending on size of slices—and appetites.
PJ says... As children, my brothers and I knew the Christmas season had arrived when we came home from school to find a platter of my mom's no-bake Chocolate Oatmeal Cookies on the dining room table. They're still family favorites today, bringing with them sweet memories along with their sweet taste.
CHOCOLATE OATMEAL NO BAKE COOKIES
2 cups sugar
2 sticks margarine
1/2 cup milk
2 to 3 teaspoons cocoa powder
1 teaspoon pure vanilla extract
1/2 to 2/3 cup smooth peanut butter
2 cups (uncooked) oatmeal
Boil sugar, margarine and milk for 2-1/2 to 3 minutes. Remove from heat and add cocoa, vanilla, peanut butter and oatmeal. Beat until glossy and thick.
Using a teaspoon, drop mounds of the mixture onto waxed paper. Let cool.
Bet you can't eat just one!
That's what we're cooking up in our kitchens this holiday season! What are you making at your house?