Page 1 Holiday Recipes

CREAM CHEESE SQUARES

2 cans crescent rolls
2 packages 8 ounce cream cheese
1 cup sugar
1 teaspoon vanilla flavoring
Cinnamon & Sugar mixture

Mix cream cheese, sugar and vanilla flavoring.  (It’s best to sit the cream cheese out for an hour or so; makes it easier to mix)

Use sheet cake pan or casserole dish

Spread butter in bottom of pan or dish, then sprinkle with cinnamon and sugar mixture.
Place one can
of the crescent rolls in bottom of pan.
Pour cream cheese on top of crescent rolls evenly.
Place second
can of crescent rolls on top of cream cheese.
Spread butter on top of crescent rolls and sprinkle with

cinnamon & sugar mixture.

Bake at 375 until golden brown.

Let cool, then place in fridge overnight.
The next morning cut in small pieces…and enjoy!

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CREAM PUFF DESSERT

Bring to a boil
1 cup water
1 stick margarine

Mix in 1 cup flour
Beat in 4 eggs, one at a time.
Mix well

Spread in greased 10×15 jelly roll pan
Bake for 30 minutes at 400 degrees.   Let cool

In mixer blend
2 1/2 cup milk
6 oz. French vanilla instant pudding (2 small boxes)
8 oz. cream cheese
Spread over cooled crust

Next spread 1 large container (16 oz) Cool Whip over it
Drizzle with Hershey’s chocolate syrup
Rake knife through chocolate syrup to make it look pretty
Keep refrigerated.

This can be made with any flavor of pudding. Buy a jelly roll pan with a lid so it is easier to transport to functions.

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MOCHA PUNCH

1-1/2 quarts of water
1/2 cup of sugar
1/2 cup of Nestle Chocolate Drink Mix
1/4 cup of instant coffee granules
1/2 gallon of vanilla ice cream
1/2 gallon of chocolate ice cream
1 can of Redi Whip (whipped cream)
1 to 2 bottles of chocolate sprinkles

In a large saucepan, bring the water to a boil. Remove from the heat.
Add drink mix, sugar & coffee;
stir until dissolved.
Cover and refrigerate for 4 hours or overnight.
About 30 minutes before serving,
pout into a punch bowl.
Add ice cream by scoop-fulls; stir until partially melted.  Garnish with dollops
of Redi Whip and chocolate sprinkles.

Serves 20-25

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PUMPKIN GINGERBREAD TRIFLE (from Paula Deen)

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the
pudding and set aside to cool.
Stir the pumpkin pie filling, sugar, and cardamom (or cinnamon) into the
pudding.
Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
Pour 1/2 of the
pudding mixture over the gingerbread, then add a layer of whipped topping.
Repeat with the remaining
gingerbread, pudding, and whipped topping.
Sprinkle of the top with crushed gingersnaps, if desired.

Refrigerate overnight. Trifle can be layered in a punch bowl.