|
|
| First and foremost... Donna's Dauler's world famous and awesome holiday cookie recipe. If you make these, Jeff would love for you to take pictures and tag him on Instagram! |
|
|
|
|
Upsider Kerri Niday makes this every year. “It's got an amazing flavor with a little bit of cinnamon.” - 1 box of Duncan Hines yellow cake mix
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 box vanilla instant pudding
- 2 teaspoons cinnamon
- 4 eggs
- 3/4 cup water
- 3/4 cup oil
- 1/2 cup of white wine - any kind can be used, Kerri normally uses Pinot Grigio. If you prefer a sweeter wine just remember it will add sweetness to the cake
For the glaze:
- 1 stick butter
- 1 cup sugar
- 1/4 cup white wine
- Preheat the oven to 350 degrees and spray bundt cake pan with Pam
- Mix all of the ingredients together with mixer
- Pour into pan and bake for 1 hour or until knife comes out clean (Kerri recommends checking at 50 mins)
- When cake comes out of the oven, melt the stick of butter and mix in the sugar and wine. Pour over the cake while it's still warm and allow to seep into the sides. Let cool and flip out of pan onto serving plate.
Serve with fresh fruit, ice cream, or alone.
|
|
|
|
|
Upsider Kaehla Eidson says her Grandma Shirley (who passed away in October) used to make “goodies” every Christmas. These peanut butter balls are Kaehla’s favorite and she’s determined to keep up her grandmother’s tradition! - 1 box powdered sugar
- 2 cups crunchy peanut butter
- 2 sticks of butter
- 3 cups of rice krispies
Mix those ingredients. Then, to form the balls: Melt milk chocolate chips and dip peanut butter balls in the chocolate. Put balls in fridge. |
|
|
|
|
|
|
Upsider Shannon Swart says this isn’t a “Christmas dessert” but she makes these and gives them as holiday gifts… & they are a huge hit! “People ask for it year after year.”
Shannon says she follows directions as listed but bakes for 35-40 minutes and doesn’t cut into bars. She just wraps it in parchment paper, then places in cake box for gifting.
Click below for full recipe! |
|
|
|
|
|
|
This is courtesy of Upsider Emily Shumate:
- 1 (regular size) package yellow cake mix
- 1 (15 ounce) can pumpkin purée, divided
- 1/2 cup milk
- 4 large eggs
- 1/3 cup canola oil
- 1 1/2 teaspoons pumpkin pie spice, divided
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 (16 ounce) container cool whip, thawed
- 1/4 cup caramel sauce
- 1/4 cup chopped Heath toffee bits
Instructions - Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans. Set aside.
- In a large bowl, combine cake mix, 1 cup pumpkin, milk, eggs, oil, and 1 teaspoon of pumpkin pie spice. Beat on low speed for 30 seconds. Beat on medium speed for two minutes. Divide and pour the cake batter evenly among two baking pans. *(see note below)*
- Bake for 25-30 minutes or until toothpick inserted near center comes out clean. Cool cakes for 10 minutes before removing from the pan.
- In a large bowl, beat the cream cheese until light and fluffy. Add the powdered sugar, remaining pumpkin purée and pumpkin pie spice. Beat mixture until very smooth. Fold in the cool whip.
- Cut each cake horizontally into two layers or divide batter and bake 4 layers (approximately 1 1/4 cup batter each pan). Place one layer of cake onto serving plate. Spread 1/4 filling evenly over the top. Repeat layers 3 more times, ending with the filling on the very top. Sprinkle the toffee bits all over the top and then drizzle with caramel sauce. Store the cake in the fridge.
|
|
|
|
|
This is courtesy of Meggi from Team Callie and Jeff:
Cake: - 3/4 cup of chopped pecans
- 1/2 cup of vegetable oil
- 1/2 cup of Bacardi rum
- 1/2 cup of water
- 4 eggs
- 1 small box of instant vanilla pudding
- Yellow cake mix
Glaze: - 1 cup of sugar
- 1/2 cup of butter
- 1/4 cup of rum
- 1/4 cup of water
CAKE: Spray a bundt pan with canola oil or Baker's Joy flour/butter spray. Sprinkle 3/4 a cup of chopped pecans on the bottom of the sprayed bundt pan. Take a box of any yellow cake mix and ignore the directions on the box, prepare like the following: - 1/2 cup of vegetable oil
- 1/2 cup of Bacardi rum
- 1/2 cup of water
- 4 eggs
- 1 small box of instant vanilla pudding
Beat all ingredients on high until foamy. Pour into the bundt pan and bake at 350 degrees for 45-60 minutes until a toothpick comes out clean.
GLAZE: Combine 1 cup of sugar, 1/2 cup of butter, 1/4 cup of rum, 1/4 cup of water and bring to a boil in a saucepan. Flip the cooled cake onto a cookie sheet and poke holes throughout the cake with the bottom of a wooden spoon. Pour the glaze over top, let sink in, and enjoy! Happy Holidays! |
|
|
|
|
This is the easiest holiday recipe and it was one my mom, Jan, made every year! Perfect mix of salty and sweet. - Hershey’s Hugs or Hershey’s Candy Cane Kisses
- M&M’s
- Waffle Square Pretzels
Directions: - Preheat oven to 250 degrees.
- Unwrap Hershey’s Kisses.
- Spread pretzels on baking sheet lined with parchment paper. Place Hershey’s kisses on top of pretzels.
- Bake for THREE minutes.
- Immediately top with M&M’s.
- Freeze for 15 minutes.
Enjoy!
|
|
|
|
|
Upsider Ashleigh Burk says she used to make these cookies with her mama when she was a kid.
- 1/2 cup butter (1 stick)
- 2 cups sugar
- 1/4 cup cocoa
- 1/2 cup milk
- 3 cups oats
- 1/2 cup peanut butter
- 1 tsp. vanilla
- Add oats, peanut butter, and vanilla to medium size bowl. Set aside.
- Stir the butter, sugar, cocoa, and milk together in a saucepan, and cook on medium heat until it boils. Turn the heat down to low and boil at a low rolling boil for three minutes.
- Remove from heat and add the oats, peanut butter, and vanilla from the bowl. Stir quickly until thoroughly mixed.
- Drop cookies by the spoonful onto wax paper. Let the chocolate no bake cookies cool and set before enjoying.
|
|
|
|
|
Upsider Cristina Cruz says this is the best cake ever and it’s incredibly moist. “In Puerto Rico, it’s very famous during the holidays.” - 1 cup All Purpose Flour
- 1 tsp baking powder
- 5 egg yolks
- 5 egg whites
- 1 1/4 cup of sugar (divided 3/4, 1/4 and 1/4)
- 1 tsp vanilla
- 1/4 cup of milk
- 1 can of evaporated milk
- 1 can of condensed milk
- 2 1/4 cup of heavy whipping cream
Click link on Cristy’s Instagram page for baking directions! |
|
|
|
|
This delicious recipe is from Callie’s mom, Kaye, courtesy of Epicurious. - 9 (5 x 2 1/4") chocolate graham crackers (not choc covered),finely ground (1 cup)
- 5 Tbsp unsalted butter, melted
- 1/4 cup sugar
- 1 1/4 cups heavy cream
- 9 oz bittersweet chocolate (not more than 65% cacao, if marked), chopped
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 2 Tbsp heavy cream
- 1 3/4 oz bittersweet chocolate, finely chopped
- 1 tsp light corn syrup
- 1 Tbsp warm water
- 1 9" fluted tart pan
Make crust:
- Preheat oven to 350* with rack in middle.
- Stir together all ingredients and press evenly onto bottom & 3/4" up side of tart pan. Bake until firm, about 10 minutes. Cool on rack 15-20 minutes.
Make filling:
- Bring cream to boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, & salt in another bowl, then stir into melted chocolate.
- Pour filling onto cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20-25 minutes. Center will continue to set as tart cools. Cool completely in pan on rack, about 1 hour.
Make glaze:
- Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water.
- Pour glaze onto tart, then tilt and rotate tart so glaze coats tart evenly. Let stand until glaze is set, about 1 hour.
Tart is best the day it is made, but can be made without glaze, 1 day ahead and chilled. Bring to room temperature before glazing. |
|
|
|
|
Since this is the final newsletter of the year, we wanted to send extra love to our Horders celebrating birthdays both this week and next week. We are so grateful for all of our Advisory Horde members... happiest birthday!
- Peggy Gilbert
- April Pitts
- Kathe Kelner
- Jessica Parrish
- Nancy Steffen
- Nicole Deaton
- Holly Tyler-Yager
- Andrea Arboleda
- Cassandra Parker
- Kim Petersen
- Tina Yeargin
- Heather Cook
- Stephanie Gerdes
- Kimberly Robinson
- Sarah Savoie
- Stephanie Burnett
- Katie Cunningham
- Rachelle Pascale
- Kari Cady-Powers
- Sam Morgan
|
|
|
|
|
|
|
|
|
