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LIST OF TEN FAVORITE HOLIDAY CANDY RECIPES FROM THE SOUTHERN LADY COOKS

This is a list of holiday candy recipes. They all make great holiday gifts and are favorites in my family.  Just click the name of the candy to go to the recipe. Enjoy

Peppermint Fudge - TSLC

Peppermint Fudge. This fudge is creamy and delicious. Makes a great gift.

Kentucky Bourbon Balls - TSLC (2)

Kentucky Bourbon Balls. A Kentucky treat you will love.

Creamy Pumpkin Fudge - TSLC

Creamy Pumpkin Fudge. This fudge will melt in your mouth it is so good.

Crunchy Peanut Butter Balls - TSLC

Crunchy Peanut Butter Balls. An old favorite and a great gift.

Easy Chocolate Fudge - TSLC

Easy Chocolate Fudge. This fudge is great for the holidays or just anytime.

Easy Christmas Divinity - TSLC

Easy Christmas Divinity. Everyone loves divinity at Christmas.

Easy Peanut Butter Fudge - TSLC

Easy Peanut Butter Fudge.  Wonderful anytime and especially at Christmas.

Microwave Peanut Brittle - TSLC (2)

Peanut Brittle. Easily made in the microwave and a great gift for friends and family.

Chocolate Butterscotch Nutty Clusters - TSLC

Chocolate Butterscotch Clusters. A butterscotch favorite your friend’s will love.

Penuche Fudge - TSLC

Penuche Fudge. A wonderful creamy caramel fudge.

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CROCK POT SWEET POTATOES, PINEAPPLE AND CRANBERRIES

Crock Pot Sweet Potatoes, Pineapple and Cranberries - TSLC - CopyThis recipe for Crock Pot Sweet Potatoes, Pineapple and Cranberries is a perfect dish for any holiday meal and easy to make.  We like this anytime and not just during the holidays.  It is a combination of sweet and sour that is something different for your dinner table.

3 large sweet potatoes, peeled and cubed

1 1/2 cups fresh cranberries (could use frozen)

1 medium apple, peeled and chopped

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup brown sugar

1 (20 ounce) can pineapple chunks, drained (reserve 1/2 cup of the pineapple juice)

2 tablespoons butter

1 cup walnuts or pecans, toasted

Place sweet potatoes, cranberries and apple in crock pot.  In a bowl whisk together the ground cinnamon, nutmeg, brown sugar and 1/2 cup of reserved pineapple juice.  Pour over the sweet potatoes, cranberries and apple. Toss to cover well.  Add butter to crock pot.  Place drained pineapple chunks in refrigerator to add later.  Cook on low for 6 to 7 hours or high for 4 hours. Stir to cover with juices a couple times.  About an hour before recipe is done, add the drained pineapple and toss with juices to cover.  Toast nuts by placing a single layer of nuts on a microwave-safe plate and nuke them for 1-minute intervals until they become crunchy. Sprinkle on top of your dish before serving.  Makes about 6 to 8 servings.  Enjoy!

Check out our new cookbook, Sweet Things, for all kinds of goodies. Makes a great gift for the cook in your family.

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CHOCOLATE MAYONNAISE SNACKIN’ CAKE

Chocolate Mayonnaise Snackin' Cake - TSLC - CopyThis Chocolate Mayonnaise Snackin’ Cake is one of my favorite cakes.  This one will surely satisfy your chocolate craving and you cannot taste the mayonnaise in the cake.  The mayonnaise takes the place of the eggs and oil and just makes a rich, moist chocolate cake.   Just add some ice cream or whipped cream on top for a treat your family and friends will love.

Cake

2 cups all-purpose flour

3/4 cup white granulated sugar

1/4 cup 100% cocoa

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup buttermilk

1 cup mayonnaise (can use Miracle Whip, too)

1 teaspoon vanilla extract

1/2 cup chocolate chips

Whisk together the flour, sugar, cocoa, baking soda and salt in a large mixing bowl until well mixed.  Add the buttermilk, mayonnaise, vanilla extract and chocolate chips.  Stir well to blend with a spoon.  Spray a 9 x 9 baking dish with cooking spray and bake in a preheated 350 degree oven for 40 to 45 minutes until center tests done as ovens vary. Remove from oven and let cool.

Frosting

4 tablespoons butter

1/4 cup milk

1/2 cup white granulated sugar

1/2 cup chocolate chips

1/4 cup 100% cocoa

1 teaspoon vanilla extract

1 cup nut pieces (walnuts or pecans)

Combine butter, milk, sugar, chocolate chips and cocoa in a sauce pan on top of the stove.  Bring to a boil and boil one minute stirring often to keep from burning. If you think it is burning turn down the heat and slide to the edge of the burner.  Remove and spread on top of cooled cake.  Sprinkle nuts on top or you can stir nuts into the frosting before putting on the cake.   Makes about 8 to 9 servings. Enjoy!

Chocolate Mayonnaise Snackin' Cake  TSLC - Copy

If you like this recipe, you might also like my recipe for Applesauce Snackin’ Cake.

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CABBAGE ROLL CASSEROLE

Cabbage Roll Casserole - TSLCThis Cabbage Roll Casserole is one of my favorite cabbage recipes. My family loves this dish with cornbread.  This is real comfort food and a recipe that most men like. If you like cabbage, you will make this dish over and over again. It keeps well in the refrigerator and can be reheated in the oven or microwave.

1 pound ground beef

1 medium onion, chopped

2 teaspoons minced garlic

1/2 medium sized head of cabbage, coarsely chopped

1 cup rice, uncooked (I use long grain, could use minute rice, too)

1 (8 ounce) can tomato sauce

1 (14.5 ounce) can diced tomatoes, undrained

1 (14.5 ounce) can beef broth

1/4 teaspoon ground thyme

1/2 teaspoon black pepper

1 teaspoon salt

2 tablespoons vinegar, white or apple cider

2 teaspoons Worcestershire sauce

3 tablespoons white granulated sugar

2 cups shredded cheese (I use Italian style, can use whatever you like)

Brown hamburger, onion and minced garlic in a skillet on top of the stove, drain.  Whisk together in a bowl until well mixed tomato sauce, diced tomatoes, beef broth, thyme, black pepper, salt, vinegar, Worcestershire sauce and sugar.  Spray a 9 x 13 baking dish with cooking spray and add half the chopped cabbage, half the ground beef and onions, half the rice and half the liquid tomato mixture for the first layer. Make a second layer and pour on the remaining liquid mixture.  Bake in preheated 350 degree oven, uncovered, for 1 1/2 hours or 90 minutes.  Remove from oven and sprinkle cheese over top.  Put back into oven for about 20 minutes to melt the cheese.  Makes about 8 to 10 servings. Enjoy!

Note: Make sure you mash the rice down on the top layer so that it is wet and not dry. You can cover the last hour if you think the rice is not cooking or getting soft. I make this most of the time with long grain rice and it is always done in my oven at about 90 minutes.   I have not tried freezing this casserole.

If you like this recipe, you might also like my recipe for Crock Pot Cabbage and Ham.

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

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