We are so lucky to celebrate all type of events with our clients - Holidays always bring a bit of magic with then so we created this guide to help others.
Now, I am NOT a recipe blogger by any means at all. So here’s what we are goingto do friends. I am going to give you all the details of my favorites and the ones that always seem to be a hit and you scroll, print and use whatever you’d like. I many not spend as much time baking as my aunts but I am sure to make time in the kitchen each holiday season and my kiddos have already come to expect, appreciate and look forward to assisting.
Let’s do it! Here are some delicious recipes, that are on the easier side to bake, and freeze really well so you can make ahead even a month before.
7 Layer Cookies
A classic, and one that I could never get enough of when I was younger. The secret is that is truly is as simple as it sounds BUT you cannot cook too long - they’ll become hard as a rock and you do not want anyone breaking a tooth.
Start by turning on your oven to 350 degrees. Place 1 stick of butter (½ cup) in a 9 x 13 pan and set in the oven to melt. Once melted add 1 ½ cups of graham cracker crumbs to the pan, mix well and use a rubber spatula to press firmly into the bottom of the pan to create a crust.
Here come the other layers!
Sprinkle on 1 cup butterscotch chips, 1 cup chocolate chips, 1 cup sweetened coconut flakes, 1 cup chopped pecans and drizzle 1 can (14 ounces) of sweetened condensed milk on top.
Pop that pan into the oven until lightly browned - about 20 minutes - once completely cooled you can cut the pan into bars.
A kid favorite and another great one to get help with since they are so east to make. Just be sure you have plenty of prep room/space before you begin.
Combine in the top pan of a double boiler: ½ cup of peanut butter and 6 ounces of butterscotch morsels. Place over hot water (the bottom pan) and stir gentle until well coated on medium low heat. Add and stir in 2 cups of chow mein noodles (yes guys really SO good trust the process) and 2 cups of miniature marshmallows.
Remove from heat and use a spoon to drop by teaspoons on a waxed paper lined cookie sheet. Allow to cool unti set. Store in air tight container and freeze if you don’t plan to use soon.
Toasted white coconut
Okay, okay this one is not a recipe from my grandma but let me tell you. THIS one friends is dangerous - we love it and it’s become a staple in our home. It’s definitely one my grandkids one day will expect to see regularly. Grab the link HERE.
Combine 3 pound powdered sugar with 2 pounds of peanut butter until well blended. Roll into 1 inch balls and chill. Carefully melt 1 pound margarine, 4 ounces paraffin and 18 ounces of chocolate chips in the top pan of a double broiler. Use a toothpick to pickup the peanut butter ball and dip ¾ of the way into the chocolate. Set on a wax paper lined baking sheet and cool completely.
You know the drill… freeze in an airtight container what you want to save for later.
You can’t go wrong with this classic - unless you over bake and they turn into hard lumpy rocks. This recipe is a great one for beginners to bake soft and chewy cookies. Grab it HERE.
Before you start your holiday baking...
Download the 14 Page Holiday Guide HERE
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