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Holiday Recipes

The Holidays are a great time for thankfulness, love, laughter, family, and food. Here are some great recipes that we enjoy making and serving each year!


4-5 cups of Rice Crispies
1-1 1/2 cups of Dry Roasted Peanuts
3-4 cups of Miniature marshmallows
1 1/2 pounds of Almond Bark
1 cup of chunky peanut butter
Melt Almond Bark in microwave according to directions on the package. Stir and blend in peanut butter. Pour the mixture over the Rice Crispies, nuts, and marshmallows. Stir to coat. Drop mixture into clumps onto waxed paper. Let cool. Store in airtight container. Enjoy!


3 quarts of milk
3 small boxes of instant vanilla pudding
1 cup of sugar
1 pint of whipping cream
Beat milk and instant vanilla pudding with electric mixer for 5 min. Add in sugar and whipping cream and beat for an additional 3 min. Take funnel and pour into a gallon jug. Chill in Refrigerator and enjoy!


3 eggs, lightly beaten
2/3 cup of sugar
1/3 tsp of salt
1/3 cup of melted butter
1 cup Dark Karo Syrup
1 cup pecans
Bake at 375 degrees for 40-45 minutes. Pie will be done when completely puffed across top


1/2 cup butter (1 stick) at room temperature plus more to grease pan
5 medium sweet potatoes
2 Large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk
pinch of salt

1 cup finely chopped pecans
1 cup brown sugar, packed
1/2 cup all purpose flour
1/4 cup butter (1/2 stick), softened

For the souffle: Preheat the oven to 350 degrees. Grease a 2 1/2 quart baking dish with butter
Poke the Sweet potatoes with a fork and bake on a foil covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. ***Renae’s note: You can skip this step by buying canned yams.*****
Add the eggs, sugar, butter, vanilla, milk, and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
For the Topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.


1 cup unsalted butter, softened
1/4 cup powdered sugar
2 cups sifted all-purpose flour
1 cup finely chopped pecans
1/2 cup powdered sugar, sifted, for coating cookies

Preheat oven to 325 degrees
In a stand mixer, cream together butter and 1/4 cup powdered sugar. Add flour and pecans and mix on low until incorporated.
Shape dough into small balls about the size of a walnut and place on cookie sheets lined with parchment paper or a silicone baking mat. Bake for 30 minutes.
While cookies are hot, roll in a bowl of sifted powdered sugar. Let cookies cool, then roll again in the powdered sugar. Store in airtight container.

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