My After Christmas Recipe Post!

During the holidays, I never have enough time to post what I'm cooking/baking, when I'm actually cooking/baking it. So I usually wait until after Christmas and post all the recipes at once. If you missed last year's recipes, here they are! Hope you enjoy!

Butterfinger Cheesecake

 1 1/2 sticks melted butter

3/4 cup sugar

2 packs graham crackers, crumbled fine

1 (8oz) pkg. cream cheese

3/4 cup powdered sugar

1 (12oz) carton Cool Whip

4 large Butterfinger candy bars (crumble for filling)

2 large Butterfinger candy bars (crumble for topping)

Mix butter, sugar, and graham crackers in a medium bowl. Press into the bottom of 9x13 in. baking dish. Put in freezer for 10 to 15 min. In a large bowl, mix powdered sugar, cream cheese, Cool Whip, and 4 candy bars. Spread over crust. Sprinkle remaining candy bars for topping. Refrigerate.

Christmas Rainbow Poke Cake

 I made this cake for someone, so I didn't get to see how it turned out inside, but this is what it's supposed to look like.  I also used 2 boxes of cake mix and 12 oz. Cool Whip, so my layers would be bigger.

1 box Supermoist white cake mix

1 pkg (3 oz) Raspberry Jello

1 pkg (3 oz) Lime Jello

2 cups boiling water

1 (8oz) Cool Whip

Prepare cake as directed. Pour batter into 2 round pans 8" or 9 1/2". Bake as directed, cool 10 min. Remove from pan, cool completely. Place layer topside up back in the 2 clean pans. Prick each layer with fork at 1/2" intervals. Pour 1 cup of boiling water over raspberry jello in bowl. Stir till dissolved. Spoon jello over 1 layer. Repeat with lime. Refrigerate for 3-4 hours. Dip 1 cake pan in warm water for 10 secs., invert on plate, gently shake to loosen. Remove pan. Spread layer with 1 cup Cool Whip. Place other layer on top. Remove pan. Frost. Refrigerate.



Macaroni and Cheese

(I doubled this recipe).

1 1/4lb. cheddar cheese, grated

2 eggs

2 cups milk

2 tbsp. butter

2 tbsp. flour

1 cup macaroni, cooked

Mix butter and flour. Mix eggs and milk. Combine butter and flour mixture with milk and eggs. In baking dish, layer half of the cheese, layer of macaroni, layer other half cheese. Pour liquid mixture over this and cover with grated cheese. Bake until brown in 375 degrees oven. (25-30 min.)

Biscuit and Sorghum Bread Pudding

3 1/2 cups day old homestyle biscuit cubes (frozen works best, don't use canned).

3/4 cup sorghum

6 tbsp. butter, melted

4 eggs

1 tsp. vanilla extract

1/4 tsp. salt

2 1/3 cup hot 2% milk

Preheat oven to 350 degrees. Place biscuit cubes in 9x5" loaf pan. Combien sorghum, butter, eggs, vanilla and salt in a large bowl. Slowly stir in hot milk. Pour over bread. Let soak 15 min. pressing down to make sure biscuits are fully saturated. Place pan in a larger pan. Pour hot water in larger pan to a depth of 1". Bake 40-50 min. until pudding jiggles slightly when shaken.

Crispy Chocolate Popcorn

 2 cups milk chocolate chips, divided

1 1/2 cups firmly packed light brown sugar

3/4 cup butter

3/4 cup light corn syrup

3/4 teaspoon salt

1 1/2 teaspoons vanilla extract

3/4 teaspoon baking soda

2 (3.5 oz) bags plain popcorn, popped

2 cups peanuts

Combine 1 cup chocolate chips, brown sugar, and next 3 ingredients in a heavy saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat, and stir in vanilla and baking soda. Distribute popcorn and nuts evenly into 2 lightly greased roasting pans. Be sure to remove all unpopped kernels of popcorn before pouring chocolate mixture over popcorn and nuts, stirring well with a lightly greased spatula. Bake at 250 degrees for 1 hour, stirring every 15 min. Spread on wax paper to cool, breaking apart large clumps as mixture cools. Sprinkle remaining 1 cup chocolate morsels evenly over hot popcorn; let cool. Store in airtight containers.

Peanut Brittle

 1 1/2 cup sugar

2/3 cup light Karo syrup

1 tsp. baking soda

2 cups raw peanuts

Grease baking sheet. Put iron skillet on stove, add sugar/syrup/peanuts. Turn on eye, stir continuously. When syrup looks honey-colored and peanuts smell done (10-15 min. on medium heat), add baking soda, stir, and dump on baking sheet. Spread out and cool quickly.

Pecan Logs

1 pint marshmellow cream

1 lb. box powdered sugar

2 tsp. vanilla

1 lb. caramel candies

2 tbsp. butter

3 tbsp. evaporated milk

5 cups chopped pecans

Mix the marshmellow cream and cream by hand until you have a dough mixture. (If dough is too crumbly, add a little melted butter). Shape into logs that are about the size of a quarter in diameter and about 3 1/2 inches long. Place in refrigerator overnight. Melt together in double boiler, 1 lb. of caramel candies, 2 tbsp. butter, and 3 tbsp. evaporated milk. Dip logs in caramel with tongs then roll in chopped pecans. Makes 14 logs.

This isn't a recipe, and I can't remember where I got the idea from, but if you make cookies for anyone and don't have anything to store/package them in, save your Lays/Pringles chip cans! You can put the cookies inside and wrap the label with wrapping paper and put a bow on top!