Here's an easy delicious recipe I like to make for potlucks or for family gatherings. Enjoy! 1 package sour cream cake mix 1 cup sour cream 1/4 cup water 3 eggs 1 - 21 oz. cherry pie filling 1/4 cup slivered almonds Glaze (recipe below)
Preheat oven to 350 degrees. In large bowl, mix together cake mix, sour cream, water and eggs. Beat for 3 minutes. Spread mixture into a greased jelly roll pan. Drop pie filling in twelve generous spoonfulls. Bake for 25-30 minutes until cake springs back when touched. Cool. Spread with glaze and sprinkle with almonds. Serves 15
In mixing bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. In another bowl, combine eggs, eggnog, and melted butter. Add to dry ingredients, mixing until blended. Carefully fold in blueberries. Bake in preheated waffle baker. Serve with blueberry syrup and sour cream. Makes four 9-inch waffles. Click here for a printable version of this recipe.
Rhonda Gibson lives in New Mexico with her husband, James. She has two children
and two beautiful grandchildren. Reading is something she has enjoyed her whole
life, and writing stemmed from that love. When she isn't writing or reading, she
enjoys gardening, beading and playing with her dog, Sheba. She speaks at
conferences and local writing groups. You can visit her at her website or blog,
where she enjoys chatting with readers and friends online. Rhonda hopes her
writing will entertain, encourage and bring others closer to God. Learn more about Rhonda and her writing HERE. Rhonda's Latest Book Release: A Pony Express Christmas
When Jake Bridges
suddenly finds himself the guardian of his orphaned niece, he knows he needs a
wife. What does a stock tender at a pony express station know about raising
little girls? A marriage of convenience to the child's caretaker is the most
A mail-order marriage seems like Leah Hollister's
last chance to know the simple joys of family life. But then she receives word
that her would-be groom is dead. Now Jake proposes she marry him. She knows love isn't necessary. Yet the
more she learns of sweet Molly's kindhearted uncle, the more she dreams of a
true partnership with the man who has unexpectedly captured her heart. Buy the book HERE. Rhonda's Simple Pecan Pie
1/4 cup butter 2/3 cup firmly packed brown sugar dash of salt 3/4
cup corn syrup 3 eggs 1 teaspoon vanilla 1 cup pecan halves
together butter, brown sugar and salt, and stir in remaining ingredients. Pour into a
pastry shell and bake at 450 degrees for 10 minutes. Then reduce heat to 350
degrees and bake 30 to 35 minutes. Cool and serve.
Here's a recipe to use during the holidays. Yummy! 3 cups flour 2 tablespoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt 1 cup butter 2 cups sugar 4 eggs 1 teaspoon vanilla 1 1/4 cups eggnog
Optional Glaze: 1 cup powdered sugar 1-2 tablespoons eggnog In small bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Set aside. In large mixing bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, mixing well between each addition. Add vanilla. Alternately add flour ingredients with eggnog, mixing well between each. Pour into two greased and floured loaf pans. Bake 40-50 minutes until pick inserted in center comes out clean. Cool ten minutes before removing from pans. You may dust with powdered sugar or glaze with the following:
To make glaze: In small bowl, combine powdered sugar and eggnog. Stir until thoroughly combined. Drizzle over cooled pound cake. Serve with your favorite fresh fruit. Serves 24. (This is even better the second or third day!) Click here for a printable version of this recipe.
Here's a fun recipe my friend, Mary Allen, gave me. Our family enjoys them immensely. Especially good with hot tea on a cold day!
6 oz. almond bark 1 package crushed toffee pieces (may use Heath bars) 1 cup mini chocolate chips pretzel sticks
In medium-sized microwave-safe bowl, heat almond bark on high 2-3 minutes until melted. Meanwhile in small bowl, mix together toffee and chocolate chips. Dip pretzel sticks into almond bark and then sprinkle with toffee. Allow to set on waxed paper. Store in air-tight container. Enjoy!!! Click here for a printable version of this recipe.
Taste of Home Christmas 2014 is a treasury collection of spectacular holiday recipes, handmade gifts, doable decor and so much more...all guaranteed to inspire your most memorable Christmas ever!
This gorgeous, hardbound book is packed with readers' most loved Christmas dinners like Plum-Glazed Roast Chicken and Holiday Baked Ham…heavenly holiday desserts including more than a dozen luscious cheesecakes…Christmas cookies to share...easy party appetizers to impress…and so much more!
Plus, you’ll find fun-to-create crafts for giving or decorating…tons of easy ideas to love like Silhouette Ornaments, Chalkboard Playmats and Decorated Gift Jars. Or wrap up a batch of homemade Chocolate-Covered Pretzel Truffles to surprise the chocolate lovers on your list.
With Taste of Home Christmas 2014, it’s easy to make the season sparkle! Hardcover, 256 pages, Buy the book HERE.
1 pound chocolate (12 Hershey candy bars or a bag of chocolate chips) 1 cup sour cream 1 cup half and half
Break candy into pieces and put them into a microwave safe bowl. Add sour cream and half and half. Stir until all chocolate is coated. Microwave on high for 2 minutes. Stir until all lumps are gone and mixture is completely blended. Microwave on high for 1 minute. Blend again. May transfer chocolate to fondue dish and serve with suggested dipping items below:
Angel food cake