How To Take A White Christmas Cake

"Wow!" is the reaction from family and guests when they see and taste this lovely three-layer beauty. White chocolate, coconut and pecans make it so delicious. You can bake the cake layers in advance and freeze them. Then assemble and decorate the cake the day of the party.

• Total Time
  Prep: 35 min. + cooling
• Bake: 25 min. + cooling  

 Makes
  16  

 servings

 

 Ingredients

• 4 large eggs, separated
• 1/2 cup water
• 4 ounces chopped white candy coating or white baking chips
• 1 cup butter, softened
• 2 cups sugar
• 1 tablespoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

FROSTING:

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 1 tablespoon 2% milk
• 1 teaspoon vanilla extract

OPTIONAL DECORATIONS:

• Melted white candy coating or white baking chips
• Red Sixlets candies and sprinkles

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small saucepan, bring water to a boil. Remove from heat; stir in candy coating until blended. Cool 20 minutes.
2. Preheat oven to 350°. Line bottoms of three greased 8-in. square or 9-in. round baking pans with parchment paper; grease paper.
3. Cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Beat in candy coating mixture. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in coconut and pecans. With clean beaters, beat egg whites on medium speed until stiff peaks form; fold into batter.
4. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
5. For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar, milk and vanilla. Spread between layers and over top and sides of cake.
6. If desired, pipe leaf designs with candy coating onto a waxed paper-lined baking sheet; refrigerate until set. Decorate cake with Sixlets, sprinkles and leaves. Refrigerate leftovers.

Nutrition Facts 

1 slice: 622 calories, 33g fat (18g saturated fat), 107mg cholesterol, 300mg sodium, 79g carbohydrate (62g sugars, 1g fiber), 6g protein.

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How To Take A Baklava Cheesecake

With sugared cranberries and rosemary sprigs, my unique baklava cheesecake makes a grand display for office parties and other special events.

• Total Time Prep: 1-1/4 hours
• Bake: 50 min. + chilling  
• Makes
  16 servings

 

Ingredients

• 12 sheets phyllo dough (14x9-in.)
• 1/3 cup butter, melted
• 1 cup finely chopped walnuts
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 2 packages (8 ounces each) cream cheese, softened
• 1 carton (8 ounces) mascarpone cheese
• 2/3 cup honey
• 1/4 cup 2% milk
• 3 tablespoons all-purpose flour
• 3 large eggs, lightly beaten

GARNISH:

• 3 tablespoons light corn syrup
• 3 fresh rosemary sprigs
• 1/4 cup sugar, divided
• 1/2 cup fresh or frozen cranberries, thawed and patted dry

Directions

1. Preheat oven to 425°. Place one sheet of phyllo dough in a greased 9-in. springform pan, pressing phyllo onto bottom and up sides of pan; brush with butter. Layer with remaining phyllo sheets, brushing each layer and rotating sheets slightly to stagger the corners. (While working, keep unused phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Place on a 15x10x1-in. baking pan.
2. In a small bowl, mix walnuts, sugar and spices; sprinkle over bottom of phyllo. Bake 5-7 minutes or until edges are lightly browned (sides will puff). Cool on a wire rack. Reduce oven setting to 325°.
3. In a large bowl, beat cream cheese and mascarpone cheese on low speed until smooth. Beat in honey, milk and flour. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking pan.
4. Bake 50-60 minutes or until center is almost set. Cool on a wire rack 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
5. For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over both sides of rosemary. Place on waxed paper; sprinkle with 1 tablespoon sugar.
6. If needed, reheat remaining corn syrup until warm; gently toss cranberries in syrup. Place remaining sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour.
7. Just before serving, top cheesecake with sugared rosemary and cranberries.

Nutrition Facts 

1 slice: 351 calories, 26g fat (13g saturated fat), 92mg cholesterol, 178mg sodium, 26g carbohydrate (19g sugars, 1g fiber), 6g protein.

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How To Take A No-Bake Oreo Cheesecake

Oreo cookies and cheesecake — how can you go wrong? I made 20 of these crowd-pleasing desserts in all different sizes for my wedding, and they were a big hit.

• Total Time
  Prep: 40 min. + chilling
• Makes
  8 servings

 

Ingredients

• 24 Oreo cookies, crushed
• 6 tablespoons butter, melted

FILLING:

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 3/4 cup 2% milk
• 1 cup whipped topping
• 10 Oreo cookies, coarsely chopped
  

Directions

1. In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use.
2. In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes.
3. In a large bowl, beat cream cheese and sugar until smooth; gradually add milk. Beat in gelatin mixture. Fold in whipped topping and chopped cookies. Spoon over crust.
4. Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan.
   

Nutrition Facts 

1 slice: 499 calories, 30g fat (16g saturated fat), 53mg cholesterol, 374mg sodium, 53g carbohydrate (37g sugars, 1g fiber), 7g protein.

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How To Take A Ricotta Cheesecake

When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received.

• Total Time
  Prep: 30 min.
• Bake: 50 min. + chilling  
• Makes
  12 servings

 

Ingredients

• 1-1/4 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/3 cup butter, melted

FILLING:

• 2 cartons (15 ounces each) ricotta cheese
• 1 cup sugar
• 3 large eggs, lightly beaten
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
•  cherry pie filling, optional

Directions

1. In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
2. Place on a baking sheet. Bake at 400° for 6-8 minutes or until crust is lightly browned around the edges. Cool on a wire rack.
3. In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust.
4. Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers.

Nutrition Facts 

1 slice: 234 calories, 11g fat (6g saturated fat), 81mg cholesterol, 163mg sodium, 29g carbohydrate (23g sugars, 0 fiber), 6g protein.

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How To Take A Mom’s Best Pumpkin Cheesecake ?

Pumpkin swirls not only turn this fall cheesecake into a showstopper, but they also seem to make it more delicious!
How To Take A Mom’s Best Pumpkin Cheesecake!!

• Total Time
  Prep: 35 min.
• Bake: 55 min. + chilling  
• Makes
  12 servings

 
  
Ingredients

• 1-1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted

FILLING:

• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 2 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 4 large eggs, lightly beaten
• 1 cup canned pumpkin
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons ground nutmeg

TOPPINGS:

• Whipped cream, additional ground cinnamon and caramel syrup, optional

Directions

1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. Combine crumbs and 1/4 cup sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake until set, 10-15 minutes. Cool on a wire rack.
3. For filling, beat 1 pkg. of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time, until smooth. Beat in remaining sugar and the vanilla. Add eggs; beat on low speed just until combined. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon and nutmeg.
4. Pour half of plain filling over crust; dollop with half of pumpkin filling. Cut through with a knife to swirl. Repeat layers and swirling.
5. Place springform pan in a large baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with whipped cream and cinnamon or caramel sauce.
   

Nutrition Facts 

1 slice: 518 calories, 34g fat (19g saturated fat), 152mg cholesterol, 361mg sodium, 47g carbohydrate (36g sugars, 1g fiber), 8g protein.

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How To Take A Zippy Cranberry Appetizer

Tart cranberry flavor blends nicely with mustard and horseradish in this out-of-the-ordinary cracker spread.
How To Take A Zippy Cranberry Appetizer

• Total Time
  Prep: 20 min. + chilling
• Makes
  2-1/2 cups

Ingredients

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 cup water
• 1 package (12 ounces) fresh or frozen cranberries
• 1 to 3 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard
• 1 package (8 ounces) cream cheese, softened
• Assorted crackers

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Directions

1. In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool.
2. Stir in horseradish and mustard. Transfer to a large bowl; refrigerate until chilled. Just before serving, spread cream cheese over crackers; top with cranberry mixture.

Nutrition Facts 

1/4 cup: 178 calories, 8g fat (5g saturated fat), 25mg cholesterol, 114mg sodium, 26g carbohydrate (24g sugars, 1g fiber), 2g protein.

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Inside-Out Veggie Dip

Kids have fun eating these bite-sized veggie snacks. Change up the seasonings in the dip to fit your family's tastes.

• Total Time
  Prep: 35 min. + chilling  

 Makes
 3-1/2  

 dozen

Ingredients

• 2 large cucumbers
• 16 cherry tomatoes
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup finely chopped sweet red pepper
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped green onion
• 1 tablespoon finely chopped carrot
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder

Directions

1. Peel strips from cucumbers to create decorative edges if desired; cut into 1/2-in. slices. Finely chop two slices; set aside. With a small spoon, scoop some of the seeds from the remaining slices.
2. Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice from tops of tomatoes; scoop out pulp, leaving a 1/4-in. shell. Invert onto paper towels to drain.
3. In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings and chopped cucumber.
4. Fill tomatoes and cucumber slices with cream cheese mixture, about 1 teaspoon in each. Refrigerate for at least 1 hour.
   

Nutrition Facts 
1 piece: 23 calories, 2g fat (1g saturated fat), 6mg cholesterol, 45mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 1g protein.

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Festive Guacamole Appetizers

For ages, my brother's family and I have gotten together on Christmas Eve, and we always eat snacks while we open our presents. This Tex-Mex spin on classic appetizer pizza is one we have again and again.

• Total Time
  Prep: 1 hour
• Bake: 10 min. + cooling  
• Makes
  40 appetizers

 

Ingredients

• 2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
• 1-1/2 teaspoons taco seasoning, divided
• 20 pretzel sticks, broken in half
• 4 ounces cream cheese, softened
• 1 cup guacamole
• 2 medium sweet yellow peppers
• 1 medium sweet red pepper
• 1 medium green pepper
• Chopped fresh cilantro, optional

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Directions

1. Preheat oven to 375°. On an ungreased baking sheet, unroll one tube of crescent dough and press into a 13x8-in. rectangle. Prick with a fork; sprinkle with 3/4 teaspoon taco seasoning. Repeat with remaining dough and seasoning.
2. Bake until golden brown, 10-12 minutes. Transfer to wire racks to cool completely.
3. Cut each rectangle crosswise to make four strips (about 8x4-in.). For trees, cut each strip into five triangles, reserving scraps at each end for another use. For trunks, insert a pretzel piece into the base of each triangle.
4. Beat cream cheese and guacamole until smooth; spread over trees. Halve and seed peppers. Cut 40 stars from yellow peppers using a 3/4-in. star-shaped cookie cutter. Dice and julienne remaining peppers for tree decorations. Decorate trees with pepper pieces and, if desired, cilantro. Refrigerate until serving.
   

Nutrition Facts 
1 appetizer: 57 calories, 3g fat (1g saturated fat), 3mg cholesterol, 133mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein.

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Ring of Piggies

This charming plate of piggies looks like a holiday wreath when I drape fresh rosemary in the center. It’s a cute display for merry get-togethers.

• Total Time
  Prep: 20 min.
•  Bake: 20 min.
• Makes
  3-1/2 dozen

 

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 42 miniature smoked sausages
• Fresh rosemary sprigs

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Directions

1. Preheat oven to 350°. Unroll crescent dough and separate each tube into eight triangles; cut 14 of the 16 triangles lengthwise into three triangles each. Place one sausage on the wide end of each smaller triangle; roll up tightly.
2. Arrange 24 appetizers, point side down, in a 10-in. circle on a parchment paper-lined baking sheet. Place remaining appetizers in the center of the ring to form a 7-in. circle. Bake 16-18 minutes or until golden brown.
3. Shape remaining 2 dough triangles into a bow; place on another parchment paper-lined baking sheet. Bake 10-12 minutes or until golden brown.
4. Cool ring 5 minutes before carefully removing to a serving platter, placing bow on bottom. Garnish with rosemary sprigs.
   

Nutrition Facts 

1 appetizer: 72 calories, 5g fat (2g saturated fat), 6mg cholesterol, 181mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 2g protein.

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Gingerbread Torte

This old-fashioned gingerbread cake is excellent. Lemon zest is a nice addition to the sweet cream cheese frosting. 

• Total Time
  Prep: 30 min.
• Bake: 20 min. + cooling  
• Makes
  12 servings

   

Ingredients

• 3/4 cup butter, softened
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1 cup molasses
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 3 teaspoons ground ginger
• 1-1/2 teaspoons ground cinnamon
• 3/4 teaspoon salt
• 1 cup 2% milk

FROSTING:

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 2 teaspoons grated lemon zest
• 3-3/4 cups confectioners' sugar
• Chopped crystallized ginger, optional

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Directions

1. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Gradually beat in molasses. In another bowl, whisk together flour, baking soda, spices and salt; add to creamed mixture alternately with milk. Transfer to prepared pans.
3. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. Beat cream cheese, butter and lemon zest until blended; gradually beat in confectioners' sugar. Spread or pipe 2/3 cup frosting between each layer. Top with remaining frosting. If desired, sprinkle with crystallized ginger. Store in refrigerator.

Nutrition Facts 
1 slice: 612 calories, 23g fat (14g saturated fat), 92mg cholesterol, 571mg sodium, 97g carbohydrate (71g sugars, 1g fiber), 6g protein.

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Gingerbread Pudding Cake

Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with maple syrup. 

• Total Time
  Prep: 20 min.
• Cook: 2 hours + standing   
• Makes
  8 servings

 

Ingredients

• 1/2 cup molasses
• 1 cup water
• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 large egg white
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/2 cup chopped pecans
• 6 tablespoons brown sugar
• 3/4 cup hot water
• 2/3 cup butter, melted
• Sweetened whipped cream, optional

Directions

1. Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
2. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir).
3. Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.
   

Nutrition Facts 
1 serving: 431 calories, 26g fat (14g saturated fat), 56mg cholesterol, 377mg sodium, 48g carbohydrate (32g sugars, 1g fiber), 3g protein.

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How To Make a Gingerbread Men Cookies

No holiday treat platter would be complete without gingerbread man cookies! This is a tried-and-true recipe I'm happy to share with you.

 

• Total Time
  Prep: 40 min. + chilling
•  Bake: 10 min. /batch + cooling  

 Makes
 about 2    

 dozen
 

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed dark brown sugar
• 1/3 cup molasses
• 1 large egg
• 2 tablespoons water
• 2-2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• Frosting of choice

Directions

1. Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.
2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.
3. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.

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