- women's ministry
Recipes From Michelle
Michelle's Favorite Southern Christmas Desserts (download printable version)
German Chocolate Ooey-Gooey Bars from Paula Dean
1 box German chocolate cake mix
1 cup butter melted and divided
3 large eggs, divided
1 8 oz. package cream cheese, softened
1 tsp. vanilla
1 16 oz. box confectioner's sugar
1 cup sweetened, flaked coconut
1 cup chopped pecans
Preheat oven to 350°. Spray a 13×19-inch baking pan with nonstick cooking spray.
In a large bowl, combine cake mix, ½ cup melted butter, and 1 egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan; set aside.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in remaining 2 eggs and vanilla. Gradually beat in confectioners' sugar until smooth. Add remaining ½ cup melted butter, beating at low speed until combined. Stir in coconut and pecans. Pour evenly over cake mix layer. Bake for 45 minutes or until center is slightly set. Let cool completely before cutting into squares.
My Mama's Pecan Pie
1 9-inch unbaked pie shell
1 cup granulated sugar
½ tsp. salt
1 cup light corn syrup
3 whole eggs, beaten
½ cup butter
1 ½ tsp. vanilla
2 cups chopped pecans
Preheat oven to 325°. In a saucepan, combine sugar, salt, and corn syrup. Simmer until sugar dissolves. Meanwhile, beat eggs until foamy. Stir butter, vanilla, and pecans into the syrup mixture. Then add eggs into syrup mixture. Turn mixture into the pie shell. Bake 40 to 50 minutes. Let cool.
Granny Omie's Egg Custard Pie
1 cup sugar
1 Tbsp. butter
1 tsp. vanilla
4 eggs, beaten well and room temperature
1 Tbsp. vanilla pudding mix
2 cups of milk, heated until hot to touch (do not boil)
1 deep piecrust
¼ tsp. salt
Cream eggs, sugar, salt, pudding mix, and butter. Add hot milk and vanilla. Mix well on medium to high speed and pour into unbaked pie shell. Sprinkle top with nutmeg and bake at 300° until firm, approximately 40 minutes.
Chocolate Pie
4 eggs
2 pkgs. German Sweet Chocolate
1 piecrust, cooked
2 Tbsp. water
Whipped cream
Separate egg yolks from whites. Beat whites until stiff. Meanwhile, melt chocolate in pan slowly in with tablespoons of water. Remove from stove and beat 4 egg yolks into melted chocolate. Fold in egg whites. Pour into pie shell. Chill. Garnish with whipped cream and shaved chocolate or chocolate curls.
Blonde Brownies
1 ½ sticks of butter
1 box light brown sugar
3 eggs
2 cups flour (self-rising)
1 tsp. vanilla
2 cups nuts, chopped
Start in cold oven. Cream butter and sugar together. Mix in eggs, 1 at a time. Blend in flour and add vanilla and nuts. Bake at 300° until it starts to pull away from sides—about 40 minutes. Cool brownies and cut into squares.
Southern Praline Cookies
1 cups flour
1 ½ tsp. baking powder
1 tsp. salt
½ cup butter
1 ½ cup packed brown sugar
1 unbeaten egg
1 tsp. maple extract
1 cup pecans
Combine flour with baking powder and salt. Cream butter. Add brown sugar gradually, mixing well. Blend egg, maple extract and dry ingredients together. Add to butter mixture. Mix well. Drop by rounded spoonfuls on ungreased cookie sheet. Bake at 350° 10 to 12 minutes.
Frosting:
½ cup cream
1 cup packed brown sugar
1 cup powdered sugar
Mix cream and sugars, adding milk if necessary to thin.
Date Nut Balls
1 ( 8 oz.) package whole pitted dates
¾ cup sugar
½ cup butter
2 ½ cups rice crispy cereal
1 cup chopped pecans
Flaked coconut or powdered sugar
Chop dates; combine sugar and butter in a medium saucepan. Bring to a boil; cook, stirring constantly, 1 minute. Stir in cereal and pecans; cool mixture to touch. Shape into 1-inch balls and roll balls in coconut or powdered sugar. Yields: 4 dozen.
Cherry Nut Nuggets
1 cup shortening
1 (3 oz.) package of cream cheese, softened
1 cup sugar
1 egg
1 tsp. almond extract
2 ½ cups all-purpose flour
¼ tsp. baking soda
½ tsp. salt
1 1/3 cups finely chopped pecans
Maraschino cherries, drained and halved
Cream shortening and cream cheese; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg and almond extract, beating well.
Combine flour, soda, and salt; stir flour mixture into creamed mixture. Chill dough at least 1 hour.
Shape dough into 1-inch balls. Roll in pecans and place on ungreased cookie sheets. Gently press a cherry half into center of each cookie. Bake at 350° for 16 to 18 minutes. Cool on wire racks. Yields: 4 ½ dozen.
Blueberry Salad
1 can crushed pineapple, drained
1 large package grape gelatin
1 can blueberry pie filling
2 cups boiling water
Topping:
1 (8oz.) pkg. cream cheese
1 ½ cups sugar
1 tsp. vanilla
2 cups of pecans
Dissolve gelatin in boiling water and add remaining ingredients. Refrigerate until firm.
Mix cream cheese, sugar, and vanilla until smooth. Pour topping over first mixture. Top with pecans. Chill overnight.
Strawberry Pretzel Salad
2 cups crushed pretzels (not too fine)
¾ cup butter, melted
2 tablespoons sugar
1 (9 oz.) container Cool Whip
1 cup sugar
1(6 oz.) pkg. strawberry Jello
2 cups boiling water
20 oz. pkg. unsweetened frozen strawberries
Mix crushed pretzels, butter, and sugar together and press in a 9×13-inch pan.
Bake at 400° for 6 to 8 minutes. (Do not over-bake)
Combine cream cheese, Cool Whip, and sugar. Mix well. Spread on cooled crust.
Mix Jello with water. Then add frozen berries. Stir until berries soften and Jello starts to thicken (about 10 minutes). Gently pour or spread mixture on top of cream cheese layer. Refrigerate.
