©2011 LynnsKitchenAdventures.com 2
Giving the Gift of Food .................... 3-4
BREADS:
Cinnamon Rolls ................................. 6-7
Dinner Rolls ......................................... 8
Quick and Easy Rolls ......................... 9
Whole Wheat Country Bread .......... 10
BREAKFAST:
Blueberry Baked French Toast ......... 12
Buttermilk Syrup ................................. 13
Freezer Baked French Toast ............ 14
Overnight Wheat Pancakes ........... 15
Overnight Wheat Waffles ................ 16
CANDIES:
Candy Bar Fudge ............................. 18
Chocolate Coconut Patties ............ 19
Chocolate Peppermint Bark ........... 20
Easy Truffles ....................................... 21
Homemade Mounds Bars ............... 22
Homemade Snickers Bars ............... 23-24
Oreo Chocolate Bark ...................... 25
Peanut Butter Cups .......................... 26
Peppermint Patties ........................... 27
Raspberry Truffles .............................. 28
Rocky Road Candy ......................... 29
Tiger Bark ......................................... 30
Velvety Pecan Candy ................... 31
DESSERTS:
Butter Rum Cake ............................ 33
Candy Cane Frosting ..................... 34
Chocolate Bread Pudding ............ 35
Creamy Coconut Cake ................. 36
Easy Cheesecake ........................... 37
Eggnog Pie ...................................... 38
Pumpkin Bundt Cake ...................... 39
Pumpkin Cheesecake Bars ............ 40-41
Tres Leches Cake ............................. 42
DIPS:
Jalapeno Dip .................................... 44
Onion Dip .......................................... 45
Spinach Artichoke Dip ..................... 46
Twice Baked Potato Dip .................. 47
SNACKS:
Carmel Corn ..................................... 49
Chex Carmel Mix ............................. 50
Chex Muddy Buddies ...................... 51
Chex Snow Buddies ......................... 52
Spiced Nuts ....................................... 53
ABOUT THE AUTHOR: ......................... 54
©2011 LynnsKitchenAdventures.com 3
Giving the Gift of Food Food is the perfect gift to give during the holidays. What better way to
show you care, than by preparing homemade food for your family and
friends.
Preparing a special meal or a dessert for your family, or a plate of cookies
for a friend, is one of the best ways to show you care during the holidays.
It is simple and yet so thoughtful.
It can be a special breakfast on Christmas day for your family, a plate of
cookies for your child’s teacher, a loaf bread for the elderly widow down
the street, or a container full of homemade candy taken to work.
Everyone loves to receive the gift of food, especially homemade food.
Food takes time and thought to prepare. It is more than just going down
to the local store and buying a gift to give.
Food gifts are made with your or your family’s hands.
The gift of food takes love and care to produce. It shows you had time for
someone.
©2011 LynnsKitchenAdventures.com 4
It can be a plate of candies or cookies, or something as simple as a loaf of
banana bread, a jar of homemade seasoning, or a container of
homemade flavored hot cocoa mix.
My goal with this ebook it to provide you with ideas that will help you
prepare simple and delicious food during the holiday season. I hope it will
encourage you to slow down and enjoy some time in the kitchen this
holiday season.
These recipes are not hard or time consuming. They are mainly quick and
easy recipes that my family has been enjoying for years.
And I hope that the items in this ebook will become favorites for your
family and friends as well.
©2011 LynnsKitchenAdventures.com 5
Breads:
Cinnamon Rolls ................................. 6-7
Dinner Rolls ......................................... 8
Quick and Easy Rolls ......................... 9
Whole Wheat Country Bread .......... 10
©2011 LynnsKitchenAdventures.com 6
Cinnamon Rolls Dough
2 packages yeast
1 cup warm water
2/3 cup + 1 teaspoon sugar
1 cup warm milk
2/3 cup butter, melted
2 teaspoons salt
2 eggs, slightly beaten
7-8 cups flour, plus more for kneading
and rolling out
Filling
1/2 cup butter, melted
1 1/2 cups sugar
3 tablespoons cinnamon
1 1/2 cups walnuts, chopped
(optional)
1 1/2 cups raisins (optional)
For Dough and Filling:
1. In a small bowl, combine yeast, water, and 1 teaspoon sugar. Stir and set aside.
2. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs.
Stir well. Add yeast mixture.
3. Add 3 1/2 cups flour and beat until smooth.
4. Stir in enough remaining flour to form a stiff, but slightly sticky dough.
5. Turn onto a floured board and knead for 5-7 minutes.
6. Place in a buttered glass or plastic bowl, cover and let rise in a warm place until
doubled. About 1-1 1/2 hours
7. When doubled, punch down dough and let rest for 5 minutes.
8. Meanwhile, oil a 9 x 13 pan and set aside. Preheat oven to 350.
9. On a floured surface, roll dough into a 15 x 20 inch rectangle.
©2011 LynnsKitchenAdventures.com 7
Cinnamon Rolls continued.... 10. Spread melted butter over dough, sprinkle with sugar, and then cinnamon.
Follow with raisins and walnuts if desired.
11. Roll up jellyroll fashion. Pinch edge together to seal
12. Cut into 12 equal slices.
13. Place cinnamon roll slices in prepared pan.
14. Bake in preheated oven for 25-30 minutes, or until lightly browned.
15. Cool 3-5 minutes before removing from pan.
16. Top with frosting or glaze.
Cream Cheese Frosting
12 ounces cream cheese, softened
3 cups powdered sugar
2 teaspoons vanilla
3-4 teaspoons milk
1. Combine all ingredients and beat until smooth.
Creamy Glaze
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
4-8 tablespoons hot water
1. Mix together melted butter, powdered sugar, and vanilla.
2. Add hot water 1 tablespoon at a time until glaze reaches desired consistency.
©2011 LynnsKitchenAdventures.com 8
Dinner Rolls 3 TB unsalted butter
1/3 c. honey
4 TB vegetable shortening
1 ½ c. whole milk
5-5 ½ c. flour
1 TB yeast
2 tsp. salt
2 large eggs, divided
1 TB water
Approximately 2 TB butter
1. Butter a large glass or plastic bowl for raising the dough. Set aside.
2. In a microwave safe bowl, combine honey, shortening, and 3 TB butter.
Microwave until butter and shortening are melted, about 1 minute. Stir
in milk. Place back in microwave until warm, about 20 seconds.
3. In mixing bowl, combine 4 ½ c. flour, yeast, and salt.
4. Using a mixer and dough attachment, slowly add milk mixture to dry
ingredients. Add 1 egg and mix until smooth. Add another ½ c. flour
and mix for 6-7 minutes, until dough is shiny and smooth. If dough is still
sticky, add remaining ½ c. flour.
5. Form into a ball and place in buttered bowl. Cover with plastic wrap
and let rise until doubled, 50-60 min.
6. Butter two 9×13 baking dishes and set aside.
7. Punch down dough. Divide into 4 equal portions.
8. Roll each into a cylinder, cut each cylinder into 6 equal pieces. Roll into
balls. Place in a buttered baking dish, with rolls barely touching. and let
rise until doubled, 50-60 min. Preheat oven to 375.
9. Combine remaining egg and water, whisk until combined. Brush rolls
with egg/water mixture.
10. Bake for 25-27 minutes, until rolls are lightly browned.
11. Let stand in baking dish for 5-7 minutes before removing.
©2011 LynnsKitchenAdventures.com 9
Quick and Easy Rolls 2 tablespoons yeast
1 cup plus 2 tablespoons warm
1/3 cup oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 1/2 - 4 cups flour (can use 1/2 white and 1/2 whole wheat flour)
1. Dissolve yeast in water. Add oil and sugar. Let stand 5 minutes.
2. Add egg, salt, and enough flour to form a soft dough.
3. Turn onto floured surface and knead until smooth and elastic,
adding remaining flour as needed.
4. Do not let rise.
5. Divide into 12 pieces, shape each into a ball. Place about 3
inches apart on a greased baking sheet.
6. Cover and let rest 10 minutes.
7. Bake at 425 degrees for 8-10 minutes.
©2011 LynnsKitchenAdventures.com 10
Whole Wheat Country Bread 2 tablespoons yeast
2 cups warm water
1/2 cup sugar
1 tablespoon salt
2 eggs
1/4 cup oil
3 cups whole wheat flour
3-3 1/2 cups all purpose or bread flour
1. Dissolve yeast in water. Stir in sugar, eggs, oil, salt, and whole
wheat flour. Beat until smooth.
2. Mix in enough remaining flour until dough is easy to handle.
3. Turn onto lightly floured surface and knead until smooth and
elastic about 8 minutes.
4. Place in a greased bowl and let rise until doubled, about 1 hour.
5. Punch down, divide in half. Form into 2 loaves.
6. Place in greased pan and let rise until doubled. About 40 minutes.
7. Bake in a 375 degree oven for 25-30 minutes.
©2011 LynnsKitchenAdventures.com 11
Breakfast:
Blueberry Baked French Toast ......... 12
Buttermilk Syrup ................................. 13
Freezer Baked French Toast ............ 14
Overnight Wheat Pancakes ........... 15
Overnight Wheat Waffles ................ 16
©2011 LynnsKitchenAdventures.com 12
Blueberry Baked French Toast French Toast:
8 slices day old French bread
4 ounces cream cheese
1 cup fresh or frozen blueberries
6 large eggs
11/2 cups milk
1/4 cup pure maple syrup
1. Cut bread into 1 in. cubes.
2. Place half of bread in a greased 9x13 pan.
3. Cut cream cheese into ½ in. cubes, place over bread.
4. Top with blueberries, then remaining bread.
5. In bowl, beat eggs. Stir in milk and syrup.
6. Pour over bread.
7. Cover and refrigerate overnight.
8. Remove from refrigerator 30 min. before baking.
9. Cover with foil and bake @ 350 for 20 min. Uncover and bake an
additional 20-25 min, until golden brown and center is firm/set.
10. Serve with blueberry sauce (or a can of blueberry pie filling)
Blueberry Sauce:
1 cup sugar
2 TB corn starch
1 cup water
1 cup blueberries
1 tablespoon butter
1. Combine sugar and corn starch, add water and stir until dissolved.
2. Bring to a boil over medium heat. Boil 3 min. stirring constantly.
3. Add blueberries and reduce heat.
4. Simmer 8-10 min, or until blueberries burst.
5. Remove from heat, stir in butter until melted.
6. Serve over French toast
7. If you make the sauce the night before: cool, refrigerate and reheat in
the morning.
©2011 LynnsKitchenAdventures.com 13
Buttermilk Syrup 1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
1 teaspoon baking soda
2 teaspoons vanilla
1. Place first four ingredients in large saucepan. You want this to be
a much bigger pan then you think you need. It really foams up.
2. Bring to boil and cook for 7 minutes (mixture will foam), stirring
constantly to prevent burning.
3. Remove from heat and stir in vanilla extract.
4. Serve with pancakes, waffles, or French toast.
5. Refrigerate leftovers. This does thicken, so you will have to reheat it
to use it again.
©2011 LynnsKitchenAdventures.com 14
Freezer Baked French Toast 1 cup brown sugar
1/2 cup butter
2 tablespoons corn syrup
1 loaf French bread, sliced about 1 inch thick
5 eggs
1 1 /4 cups milk
1 teaspoon vanilla
1. Place brown sugar, butter, and corn syrup in a saucepan. Heat
until melted and combined.
2. Pour into a 9×13 pan.
3. Place bread on top of syrup mixture in pan.
4. Mix together eggs, milk, and vanilla.
5. Pour over bread.
6. Place in the refrigerator for a few hours to cool, then cover and
freeze.**
7. Defrost completely.
8. Bake covered at 350 degrees for 40 minutes and then uncover
and cook 5 – 10 minutes more or until cooked through.
**This is also an excellent recipe to prepare and cook immediately.
©2011 LynnsKitchenAdventures.com 15
Overnight Wheat Pancakes 1 1/4 teaspoons yeast
1/4 cup warm water (110° to
115°)
3/4 cup whole wheat flour
1 1/4 cups all-purpose flour
1 tablespoons baking powder
1 teaspoons baking soda
1 teaspoons sugar
1/2 teaspoon salt
3 eggs
2 cups buttermilk
2 tablespoons vegetable oil
1. In a small bowl, dissolve yeast in water; let stand for 5 minutes.
2. Meanwhile, in a large bowl, combine the dry ingredients.
3. Beat eggs, buttermilk and oil; stir into dry ingredients just until
moistened. Stir in yeast mixture.
4. Cover and refrigerate for 8 hours or overnight.
5. To make pancakes, pour batter by 1/4 cupfuls onto a greased hot
griddle; turn when bubbles form on top of pancakes.
6. Cook until second side is golden brown.
©2011 LynnsKitchenAdventures.com 16
Overnight Wheat Waffles 1 cup whole wheat flour
1 cup all purpose flour
1 tablespoon sugar
1 1/2 teaspoons yeast
1 teaspoon salt
1 3/4 cups warm milk
1/2 cup butter, melted
2 large eggs
1 teaspoon vanilla
1. In a large bowl whisk the flour, sugar, yeast, and salt together.
2. Gradually add remaining ingredients until well combined.
3. Cover with plastic wrap and place in the refrigerator overnight, or
12-24 hours. You want to have plenty of room in this bowl because
the batter will rise. If your bowl is not big enough it may go all over
your refrigerator.
4. In the morning, cook on heated waffle iron for about 3 1/2
minutes each or until done.
5. Serve with butter and syrup.
©2011 LynnsKitchenAdventures.com 17
Candies:
Candy Bar Fudge ............................ 18
Chocolate Coconut Patties .......... 19
Chocolate Peppermint Bark ......... 20
Easy Truffles ....................................... 21
Homemade Mounds Bars ............... 22
Homemade Snickers Bars ............... 23-24
Oreo Chocolate Bark ...................... 25
Peanut Butter Cups .......................... 26
Peppermint Patties ........................... 27
Raspberry Truffles .............................. 28
Rocky Road Candy .......................... 29
Tiger Bark ........................................... 30
Velvety Pecan Candy ..................... 31
©2011 LynnsKitchenAdventures.com 18
Candy Bar Fudge 1 teaspoon butter
2 cups chocolate chips
1 can (16 ounce) chocolate frosting
1/2 -3/4 cup of M&M’s or other candy (If you use another type of
candy, you will want to chop it into pieces~)
1. Line an 8×8 or similar size pan with foil. Grease the foil and set
aside.
2. In a microwave safe bowl, combine chocolate chips and butter.
Microwave on high for 30 seconds. Stir. Continue to microwave
and stir every 30 seconds until completely melted.
3. Stir in frosting until well combined.
4. Stir in candy and mix well.
5. Spread into prepared pan
6. Refrigerate for 1-2 hrs, or until set.
7. Cut into squares and serve.
©2011 LynnsKitchenAdventures.com 19
Chocolate Coconut Patties 1/2 cups sweetened shredded coconut
4 ounces semisweet chocolate, melted
1. Preheat oven to 350 degrees.
2. Place coconut on a baking sheet and place in oven until golden
and toasted, about 10 minutes, stirring occasionally to color
evenly.
3. Remove from oven and let cool completely.
In a medium bowl, combine toasted coconut and melted
chocolate.
4. Stir gently until combined.
5. Press about 1 tablespoon coconut mixture onto a parchment-
lined baking sheet. Repeat with remaining mixture.
6. Place in the refrigerator until cookies are set, about 20 minutes.
7. Keep in refrigerator until ready to serve.
©2011 LynnsKitchenAdventures.com 20
Chocolate Peppermint Bark 22 ounces white chocolate
22 ounces semi sweet chocolate
about 6 ounces of peppermint striped candy or candy canes,
coarsely chopped
6 tablespoons whipping cream
3/4 teaspoons peppermint extract
1. Line a cookie sheet with parchment paper or use a baking mat.
2. Place half of the white chocolate in a microwave safe bowl.
Microwave for 30 seconds at 50% power. Stir and continuing
melting at 50% power stirring every 30 seconds until melted.
3. Spread on cookie sheet and sprinkle with half of the crushed
candy. Place in the refrigerator to harden. This will take 1-2 hours.
4. Place the chocolate and whipping cream together in a bowl and
melt in the microwave at 50% power stirring every 30 seconds until
melted. Spread carefully over the white chocolate peppermint
layer. Place in refrigerator until hardened.
5. Melt remaining white chocolate. And spread over chocolate
layer. Sprinkle the remaining crushed peppermint candy over the
top. Place in the refrigerator until firm.
6. Break into pieces and enjoy!
©2011 LynnsKitchenAdventures.com 21
Easy Truffles 1 cup heavy cream
1 1/2 cups semisweet chocolate chips (or 10 ounces semisweet
chocolate, finely chopped)
1 cup finely chopped pecans or chopped Andes Mints
1. In a medium saucepan, bring cream to a boil; remove from heat,
and add chocolate. Let stand 3 minutes; whisk until smooth.
2. Transfer chocolate mixture to a medium bowl, and refrigerate,
uncovered, until thick and firm enough to spoon out in mounds,
about 3 hours.
3. Line a rimmed baking sheet with parchment or waxed paper.
Drop level tablespoons of chocolate mixture onto baking sheet.
4. Refrigerate chocolate mounds until firm, about 1 hour.
5. Place pecans or mints in a shallow bowl.
6. Using hands, roll each chocolate mound into a ball then roll balls
in pecans or mints, pressing lightly to adhere, and place on
baking sheet.
7. Refrigerate truffles until set, 30 minutes to 1 hour.
8. Store in an airtight container in the refrigerator up to 2 weeks.
©2011 LynnsKitchenAdventures.com 22
Homemade Mounds Bars 2 (14 ounce) bags of coconut
1 can sweetened condensed milk
1/2 cup butter, softened
1 pound powdered sugar
3 cups of chocolate chips
2 teaspoons of butter
1. In a large bowl mix together the coconut, sweetened
condensed milk, 1/2 cup butter, and powdered sugar. Mix well.
2. Spread mixture onto a cookie sheet lined with parchment paper
or baking mat.
3. Refrigerate for at least 2 hours.
4. Melt 1 1/2 cups chocolate chips and 1 teaspoon
5. of butter in the microwave stirring every 30 seconds until melted.
Spread over chilled coconut mixture and chill until chocolate is
set.
6. Flip bars over and carefully peel off parchment paper.
7. Melt remaining chocolate and butter. Spread over the coconut
layer. Chill.
8. After firm, bring to room temperature and then cut into bars. If the
chocolate is solid these will be hard to cut.
9. Store in an airtight container in the refrigerator.
©2011 LynnsKitchenAdventures.com 23
Homemade Snickers Bars First Layer:
2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup Creamy Peanut Butter
Filling:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow crème
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted
peanuts
Carmel Layer:
1 (14 ounce) package
caramels
1/4 cup heavy whipping cream
Top Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1. Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons
butter and set aside.
©2011 LynnsKitchenAdventures.com 24
Homemade Snicker Bars Continued.... 2. For the first layer: In a small saucepan, combine the milk
chocolate chips, butterscotch chips and peanut butter and stir
over low heat until melted and smooth. Spread into prepared
pan. Refrigerate until set.
3. For filling: In a small saucepan, melt butter over medium heat.
Add sugar and milk and bring to a gentle boil. Reduce heat to
medium-low; boil and stir for 5 minutes. Remove from the heat
and stir in the marshmallow creme, peanut butter and vanilla.
Add peanuts. Spread over first layer. Refrigerate until set.
4. For caramel layer: In a small heavy saucepan, combine the
caramels and cream; stir over low heat until melted and smooth.
Cook and stir 4 minutes longer. Spread over the filling. Refrigerate
until set.
5. For Top Layer: In another saucepan, combine chips and peanut
butter; stir over low heat until melted and smooth. Pour over the
caramel layer. Refrigerate for at least 4 hours or overnight.
6. Remove from the refrigerator 20 minutes before cutting. Remove
from pan and cut into 1-in. squares.
7. Store in an airtight container.
©2011 LynnsKitchenAdventures.com 25
Oreo Cookie Bark
10 Oreo cream-filled chocolate sandwich
cookies, crumbled finely
8 ounces milk chocolate
8 ounces white chocolate
1. Melt the milk chocolate in a double boiler stirring until smooth. (I
melt the chocolate in the microwave)
2. Drop in half the broken cookies, and stir gently to coat the cookies
well.
3. Line a cookie sheet with parchment paper or baking mat.
4. Drop the chocolate in spoonfuls onto foil or mat.
5. Melt the white chocolate and stir in remaining cookies.
6. Drop by spoonfuls next to the chocolate mixture, using it to fill in
where there may be a thin spot.
7. Take a knife and spread and swirl the two together.
8. Let cool and harden, then break into pieces.
9. To cool this quickly, you can put the tray in your refrigerator or
freezer for a short time.
©2011 LynnsKitchenAdventures.com 26
Peanut Butter Cups 4 ounces white chocolate, chopped
1/2 cup smooth peanut butter
12 ounces semisweet chocolate chips
1. Line two 12-cup mini muffin pans with paper liners; set aside.
2. In a microwave-safe bowl, combine white chocolate and peanut
butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring
halfway through. Set aside to cool slightly.
3. Meanwhile, place semisweet chocolate in another microwave-
safe bowl. Microwave, stirring every 30 seconds until melted, 2 to 3
minutes total.
4. Dividing evenly, use a spoon to layer semisweet chocolate and
peanut-butter mixture into liners, beginning and ending with
chocolate.
5. Place muffin pans in freezer or refrigerator until peanut butter cups
are firm, usually 15- 30 minutes.
6. Store in refrigerator and bring to room temperature before serving.
7. These are best at room temperature.
©2011 LynnsKitchenAdventures.com 27
Peppermint Patties 3 3/4 cups powdered sugar
3 tablespoons butter, softened
2 to 3 teaspoons peppermint extract
1/2 teaspoon vanilla Extract
1/4 cup evaporated milk
2 cups chocolate chips
2 tablespoons shortening
1. In a large bowl, combine powdered sugar, butter, peppermint
and vanilla extracts. Add milk and mix well.
2. Spread mixture onto a baking sheet that has been lined with
parchment paper or baking mat.
3. Refrigerate for 1-2 hours, or until firm.
4. Melt 1 cup chocolate chips and 1 tablespoon of shortening in the
microwave stirring every 30 seconds until melted.
5. Spread over chilled mint mixture and chill until chocolate is set.
6. Flip bars over and carefully peel or parchment paper. Melt
remaining chocolate and shortening and spread over the mint
layer. Chill until set.
7. After firm, bring to room temperature and then cut them. If the
chocolate is solid these will be hard to cut. I bring them to room
temperature to cut them, and then put them back in the
refrigerator to store them.
©2011 LynnsKitchenAdventures.com 28
Raspberry Truffles 1 1/2 cups milk chocolate chips
1 cup semi sweet chocolate chips
3/4 cup heavy cream
2 1/2 teaspoons raspberry extract
powdered sugar
1. Place chocolate chips in a bowl and set aside.
2. Heat cream until almost boiling. Pour over chocolate chips.
3. Add raspberry extract, stir slightly, and let sit for 1 minute.
4. Whisk until chocolate is melted and mixture is smooth.
5. Refrigerate until firm enough to scoop into balls, 1-2 hours.
6. Scoop into balls and place on cookie sheet.
7. Place in the freezer for about 1 hour.
8. Take out and roll into balls.
9. Place powdered sugar into a zip top bag and toss truffles in
powdered sugar.
10. Refrigerate for several hours before serving.
©2011 LynnsKitchenAdventures.com 29
Rocky Road Candy 2 cups semisweet chocolate chips
1 cup peanut butter
4 cups miniature marshmallows
1. Grease a 9 x 9 inch pan.
2. Microwave chocolate chips and peanut butter until melted,
stirring every 30 seconds until chips are completely melted.
3. Stir in marshmallows.
4. Pour into prepared pan and cool in the refrigerator.
5. Cut into squares.
©2011 LynnsKitchenAdventures.com 30
Tiger Bark 16 ounces chocolate chips
1/2 cup peanut butter
1/2 cup semisweet chocolate chips
4 teaspoons half-and-half or whipping cream
1. In a microwave-safe bowl, white chocolate and peanut butter on
medium for 2-3 minutes or until melted and mix well.
2. Pour onto a foil-lined baking sheet coated with cooking spray, or
use a baking mat, spread into a thin layer.
3. In another microwave-safe bowl, heat chips and cream on high
for about 30 seconds or more or until chips are soft. Stir until
smooth.
4. Pour and swirl over peanut butter layer.
5. Freeze for 5 minutes or until set.
6. Break into small pieces.
©2011 LynnsKitchenAdventures.com 31
Velvety Pecan Candy 3 cups of chopped pecans
1 1/2 pounds of white or regular
chocolate
1 can sweetened condensed milk
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees.
2. Bake pecans in a single layer in a shallow pan until toasted, about
8-10 minutes. Stir after about 5 minutes and keep checking and
stirring, so that they do not get over bake.
3. Line a rimmed cookie sheet with wax paper and grease.
4. Place chocolate and sweetened condensed milk in a bowl and
microwave until melted, string every 30 seconds. Mix well.
5. Stir in toasted pecans and vanilla.
6. Spread onto wax paper and chill until set, about 2 hours.
7. Turn candy onto cutting board and cut into squares.
©2011 LynnsKitchenAdventures.com 32
Desserts:
Butter Rum Cake ............................ 33
Candy Cane Frosting ..................... 34
Chocolate Bread Pudding ............ 35
Creamy Coconut Cake ................. 36
Easy Cheesecake ........................... 37
Eggnog Pie ...................................... 38
Pumpkin Bundt Cake ...................... 39
Pumpkin Cheesecake Bars ............ 40-41
Tres Leches Cake ............................. 42
©2011 LynnsKitchenAdventures.com 33
Butter Rum Cake Cake:
1 butter or yellow cake mix
1 small box instant vanilla
pudding
1/2 cup oil
4 eggs
1 cup water
1 teaspoon rum flavoring
1. Mix all ingredients together for about two minutes or until well
combined.
2. Pour into a greased and floured regular bundt pan, bake at 350
degrees for 45-50 minutes.
3. Leave cake in the pan for the next step.
4. During the last 10 minutes of cooking time, make the butter sauce.
Sauce
1/2 cup butter
1/3 cup water
1 cup sugar
3/4 teaspoon rum flavoring
1. In a pan combine butter, water, and sugar, boil then turn to low to
simmer.
2. Cook until butter is melted and sugar is dissolved. Remove from heat
and add rum flavoring.
3. Slowly pour over hot cake that is still in pan. You do this step as soon
as the cake comes out of the oven. Pour slowly or it will not fit in the
pan. Pour a little and wait a few minutes for it to absorb into pan,
than continuing this until all the sauce is in the pan.
4. Let cool completely before removing cake from pan. This lets the
sauce soak into the cake.
5. Remove from pan onto a platter and serve.
©2011 LynnsKitchenAdventures.com 34
Candy Cane Frosting 1 (8 ounce) package cream cheese,
softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1/3 – 1/2 cup crushed candy canes or peppermint candy (this
amount will depend on how strong you like the candy cane flavor)
1. For the frosting, beat the cream cheese and butter in a large
bowl until smooth.
2. Add powdered sugar and beat for several minutes or until
smooth.
3. Add crushed candy canes and mix well.
4. Frost cookies, cupcakes, cakes, etc.
©2011 LynnsKitchenAdventures.com 35
Chocolate Bread Pudding 2 tablespoons butter
1 cup cream
1 cup milk
2 tablespoons vanilla extract
2 eggs
1/2 cup sugar
12 ounces chocolate chips
5 cups of cubed day old
French bread
whipped cream for serving
1. Preheat oven to 325. Lightly grease 6 ramekins or you can also do
this in an 11×9 inch pan.
2. Melt chocolate chips.
3. In a large bowl, combine eggs, sugar, cream, milk, and vanilla. Stir
in melted chocolate until smooth. Add bread stirring gently to
combine.
4. Place in ramekins or 11×9 pan.
5. Place ramekins or pan into a large pan filled with one inch of hot
water. You are creating a water bath.
6. Bake at 350 for 30-35 minutes.
7. Let cool slightly. Serve warm topped with whipped cream.
©2011 LynnsKitchenAdventures.com 36
Creamy Coconut Cake 1 yellow cake mix, plus the ingredients to
make the cake
1 can sweetened condensed milk
1 (15 ounce) can cream coconut (This is not coconut milk, this is
cream coconut that you find in the drink section of the grocery
store)
1 (8 ounce) package of cream cheese, room temperature
1 (12 ounce) container of cool whip
1 cup coconut
1. Make cake according to package directions and bake in a 9×13
pan.
2. While the cake is baking mix together the cream of coconut and
the sweetened condensed milk. Set aside.
3. When the cake is done, but still warm, take a fork and poke holes
all over the cake. Pour the cream of coconut mixture slowly over
the cake. This will look like a lot, but will absorb into the cake as it
sits. Let the cake cool.
4. Once the cake has cooled completely, refrigerate for several
hours.
5. In a bowl mix the cream cheese until soft and whipped. Fold in
whipped topping. Spread over cooled cake.
6. Sprinkle with coconut.
©2011 LynnsKitchenAdventures.com 37
Easy Cheesecake
2 graham cracker pie crusts
1 (8ounce) package cream cheese, room temperature
1 cup sugar
1 (12 ounce) can evaporated milk, chilled (do not skip the chilling
part, it is important)
1 teaspoon vanilla
1 (3 ounce) package lemon Jell-O
1 cup boiling water
1. Dissolve Jell-O in boiling water.
2. Let cool to about room temperature.
3. When Jell-O mixture is cooled, place in a blender and add cream
cheese, sugar, chilled milk, and vanilla.
4. Blend together well and pour into graham cracker crust.
5. Chill for 4 hours.
©2011 LynnsKitchenAdventures.com 38
Eggnog Pie 1 (5.1 ounce) package instant vanilla
pudding
1 1/2 cups eggnog
2 cups heavy cream
1 graham cracker pie crust
1. Whip heavy cream until thick and fluffy.
2. In a separate bowl mix pudding mix and eggnog until well
blended. This will be very thick.
3. Fold in whipped cream until all folded in.
4. Carefully spoon into graham cracker crust.
5. Refrigerate for at least 2 hours before serving.
6. Cut and serve.
©2011 LynnsKitchenAdventures.com 39
Pumpkin Bundt Cake 1 package yellow cake mix
1 package (3.4 ounces) instant butterscotch pudding mix
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
Whipped cream, optional
1. In a large bowl, combine the first seven ingredients.
2. Beat on low speed for 30 seconds then beat on medium for 2
minutes.
3. Pour into a greased and floured bundt pan.
4. Bake at 350° for 50-55 minutes or until a wooden pick inserted
near the center comes out clean.
5. Cool in pan for 10 minutes before removing to a wire rack to cool
completely.
6. Serve with whipped cream if desired.
©2011 LynnsKitchenAdventures.com 40
Pumpkin Cheesecake Bars Crust:
20 chocolate wafer cookies or
graham crackers
2 tablespoons sugar
4 tablespoons butter, melted
Filling:
2 (8 ounce) packages cream
cheese
1 cup sugar
1 cup canned solid-pack
pumpkin puree
3 large eggs
3 tablespoons flour
1 teaspoon pumpkin-pie spice
1/2 teaspoon salt
4 ounces semisweet chocolate
chips
1. Preheat oven to 350 degrees.
2. Line bottom and sides of an 8-inch square baking pan with
parchment paper or aluminum foil, leaving an overhang on all
sides. Set aside. If you are going to serve these on a platter do this
step. It makes them much prettier when you cut them.
3. In a food processor, blend cookies with sugar until finely ground
(you should have about 1 cup crumbs) then add butter, and
pulse until moistened.
4. Transfer crumb mixture to prepared pan, and press gently into
bottom. Bake until slightly firm, 12 to 15 minutes. Set aside to cool.
5. Place cream cheese in food processor or mixer and blend until
smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie
spice, and salt and process until combined. Set aside.
©2011 LynnsKitchenAdventures.com 41
Pumpkin Cheesecake Bars Continued...
6. Place chocolate in a microwave-safe bowl and microwave in 30-
second increments, stirring between each, until melted. Add 1
cup pumpkin mixture and stir to combine. Set aside.
7. Pour remaining pumpkin mixture into prepared pan. Drop dollops
of chocolate mixture onto pumpkin mixture and swirl. Bake until
cheesecake is set, but jiggles slightly when gently shaken, 40 to 45
minutes.
8. Cool in pan. Cover and chill until firm, at least 2 hours (and up to 2
days). Using overhang, transfer cake to work surface. With a knife
dipped in water, cut into 16 squares. Serve.
©2011 LynnsKitchenAdventures.com 42
Tres Leches Cake Cake:
1 (18.25 ounce) plain yellow
cake mix
1 (3.4 ounce) package vanilla
instant pudding
1 cup milk
1 cup oil
4 eggs
Milk Syrup:
1 can sweetened condensed
milk
1 can evaporated milk
1 cup heavy cream
1 teaspoon vanilla
whipping cream or cool whip
1. For cake, mix together, cake mix, pudding, milk, eggs, and
oil. Beat with an electric mixer for 2 minutes.
2. Pour into a greased 9×13 pan. Bake at 350 for 30 minutes or until
cake tests done. Let cool completely.
3. For the milk syrup, mix together sweetened condensed milk,
evaporated milk, heavy whipping cream, and vanilla.
4. Poke holes all over the top of the cooled cake with a skewer or
fork. Slowly pour milk mixture over cake. Pour about 1/3 of it over
and let sit for a few minutes. Repeat until all of the milk mixture is
absorbed.
5. Refrigerate for 4 hours.
6. Spread whipping cream or cool whip on top of cake before
serving.
©2011 LynnsKitchenAdventures.com 43
Dips:
Jalapeno Dip .................................... 44
Onion Dip .......................................... 45
Spinach Artichoke Dip ..................... 46
Twice Baked Potato Dip .................. 47
©2011 LynnsKitchenAdventures.com 44
Jalapeno Dip 1/2- 1 cup chopped canned jalapeno
1 cup mayonnaise
2 (8 ounce) packages of cream cheese, softened
1 teaspoon cumin
1( 4 ounce) can green chilies
1 cup grated parmesan cheese
tortillas chips for serving
1. Mix the first five ingredients together and place small casserole
dish.
2. Sprinkle with grated parmesan cheese.
3. Bake at 350 for 25 minutes or until heated through and cheese is
melted.
4. Serve with tortilla chips.
©2011 LynnsKitchenAdventures.com 45
Onion Dip 1-2 tablespoons of oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup water
1 cup sour cream
1 (8 ounce) package of cream cheese
2-3 tablespoons mayonnaise
1/2 teaspoon salt (or more to taste)
1/2 teaspoon Worcestershire sauce
1. Cook onion in oil until very soft and tender and slightly browned.
This will take about 10 minutes.
2. Add garlic and cook for about 30 seconds.
3. Add water and cook until the water is mostly evaporated. Do not
skip this step, this will help deglaze the pan and loosen up the bits
of onion that are full of flavor.
4. In a food processor, mix onion mixture with remaining ingredients
until smooth.
5. Refrigerate for several hours before serving.
**If you do not have a food processor this can just be mixed together until very smooth.
However, it will not be as smooth as it will be made in a food processor.
©2011 LynnsKitchenAdventures.com 46
Spinach Artichoke Dip 1 (8 ounce) package cream
cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan
cheese
1/4 cup grated Romano
cheese
1 clove garlic, peeled and
minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke
hearts, drained and chopped
1/2 cup frozen chopped
spinach, thawed and drained
1/4 cup shredded mozzarella
cheese
1. Preheat oven to 350 degrees.
2. Lightly grease a small baking dish.
3. In a medium bowl, mix together cream cheese, mayonnaise,
Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt
and pepper.
4. Add in artichoke hearts, spinach, and mozzarella cheese and mix
well.
5. Transfer the mixture to the prepared baking dish.
6. Bake in the preheated oven 25 minutes, until bubbly and lightly
browned.
©2011 LynnsKitchenAdventures.com 47
Twice Baked Potato Dip 1/3 lb bacon, cooked and chopped
16 ounces of sour cream
2 cups shredded cheddar cheese
2 teaspoons hot sauce
1. Combine all ingredients and stir well.
2. Cover and chill for a few hours.
3. Serve with potato chips, or other dip and chips type food.
©2011 LynnsKitchenAdventures.com 48
Snacks:
Carmel Corn ..................................... 49
Chex Carmel Mix .............................. 50
Chex Muddy Buddies ....................... 51
Chex Snow Buddies ......................... 52
Spiced Nuts ....................................... 53
©2011 LynnsKitchenAdventures.com 49
Carmel Corn 6 quarts of popped popcorn
2 cups brown sugar
1/2 cup corn syrup
1 cup butter
1/8 teaspoon cream of tarter
1/2 teaspoon baking soda
1. Preheat oven to 200 degrees. Line two large rimmed baking
sheets with foil. Set aside.
2. Place popped popcorn into one very large bowl or pan or 2
medium to large bowls. Set aside.
3. In a pan bring the brown sugar, corn syrup, butter, and cream of
tarter to a boil. Boil for 5 minutes.
4. Stir in the baking soda quickly and remove from heat.
5. Pour over popped corn and stir well.
6. The caramel sauce should coat the popcorn.
7. Spread onto prepared baking sheets.
8. Bake for 1 hour. Stir the caramel corn after 30 minutes and then
bake 30 minutes more. (This is not crisp when you first take it out. It
will harden up some as it cools on the sheets)
9. Break up and serve. Store in an airtight container.
©2011 LynnsKitchenAdventures.com 50
Chex Carmel Mix 9 cups corn Chex cereal
9 cups rice Chex cereal
2 cups brown sugar
1/2 cup corn syrup
1 cup butter
1/8 teaspoon cream of tarter
1/2 teaspoon baking soda
M& Ms, optional
1. Preheat oven to 200 degrees. Line two large rimmed baking
sheets with foil. Set aside.
2. Place Chex into one very large bowl or pan, or 2 large bowls.
3. In a pan bring, brown sugar, corn syrup, butter, and cream of
tarter to a boil. Boil for 5 minutes. Stir in the baking soda quickly
and remove from heat.
4. Pour over Chex and stir well. The caramel sauce should coat the
Chex. You need to stir this fast because it will start to harden.
5. Spread onto prepared baking sheets. Bake for 1 hour, rotating
the sheets and stirring every 15 minutes. (This is not crisp when you
first take it out. It will harden up as it cools on the sheets).
6. Break up into pieces. Stir in M&Ms, if desired.
©2011 LynnsKitchenAdventures.com 51
Chex Muddy Buddies 9 cups Corn Chex, Rice Chex, or a
mix of both
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
1. Into large bowl, measure cereal; set aside.
2. In a 1-quart microwavable bowl, microwave chocolate chips,
peanut butter and butter uncovered on 1 minute; stir. Microwave
about 30 seconds longer or until mixture can be stirred smooth.
3. Stir in vanilla.
4. Pour mixture over cereal, stirring until evenly coated.
5. Pour into 2-gallon resealable food-storage plastic bag.
6. Add powdered sugar. Seal bag; shake until well coated.
7. Spread on waxed paper to cool.
8. Store in airtight container in refrigerator.
©2011 LynnsKitchenAdventures.com 52
Snow Buddies 8 cups Corn Chex, Rice Chex, or a
mix of both
2 cups peanuts
2 cups M&M’s
2 packages of white chocolate chips
1. Line two large rimmed baking sheets with foil. Set aside.
2. In a large bowl, mix together the Chex, peanuts, and M&Ms.
3. In a separate bowl, melt the white chocolate in the microwave.
Microwave for 30 seconds, stir and repeat until completely
melted.
4. Mix melted white chocolate with the other ingredients. Mix until
all pieces are coated.
5. Spread on prepared sheets and refrigerate until firm, about 2
hours.
6. Break into chunks and store in an airtight container.
©2011 LynnsKitchenAdventures.com 53
Easy Spiced Nuts 1 large egg white
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
2 1/2 cups pecan halves, or assorted nuts
1. Preheat oven to 300 degrees.
2. Beat egg white until soft and foamy.
3. Combine all remaining ingredients except nuts. Whisk into egg
white.
4. Stir in pecans/nuts until well coated.
5. Spread mixture in single layer onto an ungreased baking pan.
6. Bake for 15 minutes, and remove from oven. Using a metal
spatula, toss, stir, and separate nuts.
7. Reduce oven to 250 degrees and return nuts to oven. Bake until
medium brown, about 10 minutes. Remove from oven; toss, and
stir again.
8. Place baking pan on wire rack to cool (they will crisp as they
cool).
9. Break up any that stick together; store in an airtight container, at
room temperature for up to 2 weeks.
©2011 LynnsKitchenAdventures.com 54
About the Author
I love to cook and spend time in the kitchen. In 2008 I started Lynn’s
Kitchen Adventures as a way to share recipes and kitchen tips with
others. Lynn’s Kitchen Adventures is all about sharing my love of
cooking, recipes, tips, and ideas of how I combine this cooking
passion with a busy life.
I love to cook and bake, and it is a good thing, because my family
loves to eat. I am always trying new recipes and experimenting with
different foods, but my time is limited. I wish I had all day to spend in
the kitchen, but I am busy mom.
With my three kids and husband, I live on 43 acres in Northeastern
Oklahoma. Between homeschooling, helping in my husband’s
dental office, working on our property, taking care of three dogs,
and raising hogs as a side job/hobby, I am constantly on the go like
most of you.
My writing is a true picture of my kitchen life. I post about what we
are really eating. I try to be healthy, but I will admit many times life
happens, and I mix in some not so healthy things. I do not cook
gourmet, fancy food full of exotic ingredients. This is real food with
everyday ingredients.
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