Recipes November 29, 2022

Sweet Treats to Make Your Holiday Special!

Christmas is coming, which means it’s time for family, friends, and of course, lots and lots of delicious food! If you’re looking for some sweet treats to make your holiday special, we’ve got you covered. Here are our favorite Christmas desserts recipes! Enjoy!

Recipe Source:

Caramel Apple Cheesecake


  • 1 ½ cup graham cracker crumbs
  • 2 tablespoon granulated sugar
  • ¼ cup butter, melted
  • 4 large Granny Smith apples
  •  cup packed brown sugar
  • 2 tablespoon butter
  • 3 8 ounce packages cream cheese, softened
  • 1 ½ cup granulated sugar
  • 1 teaspoon apple pie spice
  • ½ cup unsweetened applesauce
  • 2 tablespoon lemon juice
  • 3 eggs
  •  cup heavy cream
  • 1 tablespoon butter
  •  cup coarsely chopped toasted pecans


  1. Preheat oven to 350°F. Grease a 9-inch springform pan. Place pan on a double layer of 18×12-inch heavy-duty foil. Bring edges of foil up and mold around outside of pan to form a watertight seal. For crust, combine crumbs and 2 Tbsp. sugar. Stir in 1/4 cup melted butter; toss gently. Press onto bottom and 1 inch up sides of prepared pan. Bake about 10 minutes or until edges begin to brown. Cool slightly on a wire rack.

  2. Peel and core apples. Cut into 1/2-inch-thick wedges. Toss together apples and 1/3 cup brown sugar. In a large skillet, melt 2 Tbsp. butter over medium-high. Add apples and cook 6 to 8 minutes or until tender and golden and sugar is melted and bubbly, stirring occasionally. Cool completely (about 30 minutes).

  3. For filling, in a large bowl combine cream cheese, 1 cup of the sugar, and apple pie spice. Beat until fluffy. Beat in applesauce and lemon juice. Beat in eggs until combined.

  4. Pour filling into crust in pan. Arrange apples over filling. Place springform pan in a roasting pan. Add boiling water to pan to reach halfway up sides of springform pan. Bake until top is lightly browned and cheesecake is set around edges but still jiggly in middle, 1 hour to 1 hour and 15 minutes. Remove cheesecake from water bath, and transfer to a wire rack to cool completely, about 2 hours. Chill at least 4 or up to 24 hours.

  5. For sauce, in a small heavy saucepan melt the remaining 1/2 cup sugar over medium-high until sugar begins to melt, shaking pan often (do not stir). Reduce heat; cook about 5 minutes more or until sugar is melted and golden. Stir as necessary after sugar begins to melt (only when mixture bubbles). Remove from heat. Carefully pour in 1/2 cup heavy cream. Add the 1 Tbsp. butter. Return to heat. The sugar may form lumps. Cook and stir 1 to 2 minutes more or until melted again and smooth. Stir in 1/3 cup coarsely chopped pecans. Cool. Cover and chill up to 24 hours. To serve, cut cheesecake into wedges; top with sauce.

Butterscotch Pecan Shortbread Cookie Mix


  • 1 ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  •  cup chopped toasted pecans
  • 1 4-serving-size package butterscotch instant pudding and pie filling mix
  • 1 cup butterscotch-flavor pieces


  1. In a 1-quart jar layer flour, brown sugar, granulated sugar, pecans, pudding mix, and butterscotch pieces; fasten lid. Include directions for making cookies with gift.


To Make Cookies:

Preheat oven to 350°F. Empty the contents of the jar into a very large bowl. Beat or stir in 3/4 cup shortening and 1/4 cup softened butter until crumbly. Use your hands to knead mixture until a dough forms. Shape dough into 1 1/4-inch balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten slightly, smoothing edges as necessary. Bake for 7 to 9 minutes or until edges are lightly browned. Cool for 2 minutes on cookie sheet. Transfer cookies to a wire rack; cool.


To Make Ahead:

Store jar of mix in a cool, dry place for up to 1 month.


To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Chocolaty Melting Snowmen


  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  •  teaspoon baking soda
  • 1 egg
  • 3 tablespoon milk
  • ½ teaspoon vanilla
  • ¼ cup unsweetened cocoa powder
  • 1 ½ cup all-purpose flour
  • 10 jumbo marshmallows (optional)
  • 1 pound vanilla-flavored candy coating, coarsely chopped
  • 20 bite-size chocolate-covered peanut butter cups, unwrapped
  • Brown and orange sprinkles or other candies and/or tinted frosting


  1. Preheat oven to 350°F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

  2. Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

  3. Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

  4. Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. If desired, cut marshmallows in half crosswise and place one half on each cookie. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.

Red Velvet Cake Roll


  • 4 eggs
  •  cup all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla
  •  cup granulated sugar
  • 1 tablespoon red food coloring
  • ½ cup granulated sugar
  • Powdered sugar
  • 1 cup frozen light whipped dessert topping, thawed
  • ½ cup light sour cream
  • ½ teaspoon vanilla


  1. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour, cocoa powder, and baking powder; set aside.

  2. Preheat oven to 375°F. In a medium mixing bowl beat egg yolks and 1/2 teaspoon vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved. Beat in food coloring.

  3. Thoroughly wash beaters. In another mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.

  4. Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack.

  5. For filling, in a medium bowl fold together dessert topping, sour cream, and 1/2 teaspoon vanilla. Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for up to 6 hours. Sprinkle cake with additional powdered sugar.

One-Bowl Chocolate S’more Cake


  • 1 cup all-purpose flour
  • 1 cup sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla
  • 1 egg
  • 1 7 ounce jar marshmallow creme
  • Graham cracker crumbs


  1. Preheat oven to 350°F. Grease and lightly flour a 9-inch round cake pan or 8-inch square baking pan.

  2. In a large bowl stir together first six ingredients (through salt). Add milk, oil, and vanilla. Beat with a mixer on low just until combined. Beat on medium 2 minutes. Add egg; beat 2 minutes more. Spread batter in prepared pan.

  3. Bake 30 to 35 minutes or until a toothpick comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan. While still warm, spread top with marshmallow creme and sprinkle with cracker crumbs or dust with additional cocoa powder. Cool on wire rack.