Holiday Recipes

I have been cooking for Christmas Eve and Christmas Day. Tomorrow (or I guess today, since it is after midnight!), I am taking Hash Brown Potato Casserole, Pumpkin Cake, and Caramel Brownies to my in-laws house. Christmas Eve is also Jimmy's mother's birthday. I guess we will stick some candles in the pumpkin cake! The children are all excited about visiting with their aunts, uncles, cousins, and grandparents, and exchanging gifts. I will include my Christmas Day recipes in a separate post.

Hash Brown Potato Casserole
1 32 oz bag or 2 20 oz. bags of frozen shredded hash browns with onions and peppers, thawed
1 stick butter, melted
1 can cream of chicken soup
1 cup sour cream
2 cups grated cheddar cheese
1 tsp. salt.

Mix all ingredients. Put into a 9 x 13 baking dish and bake for 1 hour at 350.

Pumpkin Cake
2 cups all purpose flour
2 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. groung nutmeg
1/2 tsp. salt
1 cup vegetable oil
4 eggs
1 can solid pack pumpkin

Blend all ingredients using a mixer. Put into a greased bundt pan. Bake for one hour at 350.

Caramel Brownies
1 Pillsbury German Chocolate Cake mix (get Pillsbury, it does matter)
1/2 container caramel apple dip
1 & 1/2 sticks melted butter
1/3 cup evaporated milk
1 cup (1/2 12 oz. bag) chocolate chips
1 cup chopped pecans

Combine cake mix, butter, milk, and pecans. Press 1/2 mixture into a greased 9 x 13 baking dish. Bake at 350 8 minutes. Microwave the caramel dip to soften. Sprinkle chocolate chips over cake. Drizzle apple dip on top. Use your fingers to blob the rest of the cake mixture in little blobs on top. Bake 20 minutes. Cool well before cutting.