Ok I admit this is one of my secret holiday indulgences – but why does it just have to be once a year. Here is our favorite recipe to share with you.

Ingredients
1 pack of saltines (a sleeve)
2 sticks of butter
1 cup of brown sugar
1 small bag of milk chocolate chips (we also use white chocolate chips)
chopped nuts (we have used slivered almonds, pecans or your favorite nut)

Directions:
Preheat your over to 400 degrees.
First, line a baking sheet with aluminum foil and add a layer of saltines.
Next, in a small pot add the sugar and butter and bring to a boil – for 3 minutes – make sure to stir frequently.
Pour the sugar and butter mixture over the saltine crackers and bake in the oven for 7 minutes.

After they are done baking – remove from the oven and sprinkle the chocolate chips over it (we like to use both white and milk chocolate chips). Wait a few minutes for the chocolate to melt – then spread the chocolate out evenly. Next, add the chopped nuts of your choice. Refrigerate for at least 3 hours after which you break them into small pieces. In my opinion they taste best out of the refrigerator – so keep them cold !

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It’s that time of year again – the birthday of our BBQ guy – and his favorite childhood cake is the Icebox cake made with the Famous chocolate wafers. If you like cookies and cream ice cream – this is the cake for you !

Making an ice box cake is so easy – just watch and see! Perfect dessert in hot or cold weather – Chocolate Whipped Cream Icebox Cake

This is what you will need:
2-3 packages of the Famous Chocolate Wafers
3 cups Heavy Whipping cream
1 tablespoon of Vanilla
3 tablespoons of Powdered Sugar
Cocoa powder to dust on

In a large bowl mix together the 3 cups Heavy Whipping cream, 1 tablespoon of Vanilla and 3 tablespoons of Powdered Sugar. Mix with a hand mixer for about 7-9 minutes at a medium speed till the mixture turns fluffy. On a plate put the first layers of Chocolate wafers, side by side or in a round circle (decide what shape cake you would like). Spoon 1 tablespoon of the whipped cream mixture over each cookie then top it with another layer of cookies. Repeat this for about 5 to 7 layers of the cake. Apply the remaining whipped cream to the outside layers of the cookie like frosting. We dusted the outside of the Cake with cocoa (optional step) – Then refrigerate the cake for at least 2 hours – the longer the better because it allows the cake to mold together better. Serve and Enjoy !

For an easy variation we made little icebox cupcakes for the kids – but they still need to sit in the refrigerator for at least an hour or it makes quite a mess when you try to eat it.

Thanks for visiting  and please let us know what you think !

Classic Icebox Cake Recipe – Easy and Delicious is a post from: Taste for Cooking

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Looking for an idea of what to bring to a holiday party? Why not take a simple fudge recipe and turn it into a wreath?

Ingredients:

12 ounce package semi-sweet chocolate chips
1 cup butterscotch chips
14 ounce can sweetened condensed milk (save can)
8 ounce walnuts, plus more for topping
1 tsp. pure vanilla extract
1/2 cup raisins or dried currants
3 tbsp. butter
Candied red & green cherries to decorate top (like holly)
Softened butter to grease an 8 inch cake pan

Directions:

1.  Grease an 8-inch round cake pan with softened butter. Pour chocolate and butterscotch chips, condensed milk, butter and vanilla into a medium sauce pan. Put the pan on the stove and turn the heat to low. Stir 3 to 4 minutes until melted.
2.  Cover the empty condensed milk can with plastic wrap and put it int he center of the round cake pan.
3.  Stir in nuts and raisins. Scoop the fudge into the cake pan around the can to form a wreath or ring shape.
4.  Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
5.  Put the fudge in the fridge and chill until firm. (about 2 hours)
6.  Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula.

Tips/Variations:

Chunky Chocolate Fudge Wreath is a post from: Taste for Cooking

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Pull out your whisks and sharpen your knives - Celebrity Cruise Line is sharing easy recipes hand-selected for you by Jacques Van Staden, their culinary mastermind. Celebrate a special occassion with Celebrity’s award-winning cuisine at home.

Here is the recipe for Celebrity’s Raspberry chocolate tart. (Serves 6)

Ingredients:

6 three-inch tart shells (store-bought)
1 lb. fresh raspberries
chocolate ganache
5 oz. dark chocolate
5oz. heavy cream
6 ea. fresh mint
powdered sugar
shaved white chocolate, as needed

Place raspberries in bottom of tart shell. Ganache: boil heavy cream and mix in dark chocolate. Place ganache on top of raspberries just up to top of tart. Place filled tart shells in refrigerator until set. Garnish with raspberries, shaved white chocolate and mint; dust with powdered sugar.

Enjoy!

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These mini rum cakes are always a big hit!

Ingredients:

1 box yellow cake mix (Dunan Hines – not butter added)
1/2 cup dark rum
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 package instant vanilla pudding ( 3 3/4 ounce)
1/4 c butter (unsalted)
1/2 cup white sugar
1/8 cup water
1/4 cup rum 

Directions:

1.   Preheat oven to 325 degrees F…(165 degrees C).
2.   Grease and flour mini muffin or bundt pan.
3.   Mix together the yellow cake mix, ½ cup dark rum, eggs, ½ cup cold water,
      cooking oil and instant vanilla pudding.
4.  Bake at 325 degrees F for 1 hour.
5.  Cool, place on a serving plate & prick little holes in the top with a toothpick

To Make Glaze:

Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from the heat and stir in rum.  Drizzle and smooth glaze evenly over the top and sides of cake while the cake is still warm.

Tip:

If you would like to add chopped pecan or walnuts, place them in the pan and then add the cake mix ontop and bake.

Mini Rum Cake Recipe is a post from: Taste for Cooking

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Ingredients for Filling:

1 eight ounce package cream cheese, softened
1/2 cup canned pumpkin
1 egg plus 1 egg white, slightly beaten
1/4 cup brown sugar
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon cloves

Directions:

Preheat over to 375 degrees.  In a seperate bowl, beat cream cheese with an electric mixer until smooth. Stir in sugar and then egg mixture. Add pumpkin, maple syrup and spice and mix with a spoon. (no mixer at this point.)  Place mixture in pie crust. Bake in oven for 15 minutes.  Let cool 15 or 20 minutes. Refrigerate until ready to serve.

Tip:

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This is a family favorite…not just for the holidays.

Ingredients:

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1-15 ounce can pumpkin
8 ounces evaporated milk
4 ounces condensed milk
1 frozen deep dish pie shell

Directions:

Preheat oven to 425 degrees
Mix sugar salt cinnamon ginger & cloves
Beat eggs in large bowl
Stir in pumpkin with sugar and spice mixture
Gradually stir in evaporated and condensed milk
Pour into pie shell
Bake at 425 degrees for 15 minutes
Reduce oven to 350 degrees.
Bake 40 to 50 minutes
Cool for 1 hour
Serve or refrigerate

Pumpkin Pie Recipe is a post from: Taste for Cooking

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Chocolate lovers sailing on Carnival cruise line, always fall in love with the warm chocolate cake they serve.

Ingredients:

8 oz semi-sweet chocolate
1 cup (2 sticks) butter
7 eggs, divided use
6 tablespoons sugar
1/2 cup flour

Directions:

Preheat oven to 375 degrees. Melt chocolate and butter in a saucepan at low heat; cool 10 minutes. In separate bowl, mix four eggs with sugar. Whisk. Add flour and whisk. Add remaining three eggs. Add egg mixture to chocolate mixture. Pour in individual ramekins. Bake until just done, about 15-20 minutes (interior will be melting).

Serve with vanilla ice cream. Makes 8 servings

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Ingredients:

8 ounce fine egg noodles
8 ounce cottage cheese
8 ounce sour cream
3 ounce whipped cream cheese
5 Jumbo eggs
3/4 cup sugar
1 tsp vanilla extract

Topping:

2 cups corn flake crumbs
1/2 cup sugar
1 tblsp melted butter
1 tblsp cinnamon

1.  Preheat over to 350 degrees.
2.  Crush egg noodles by hand before opening package. Empty contents into salted boiling water. Boil for 4 minutes or until soft.
3.  In a blender, mix cottage cheese, sour cream, cream cheese, eggs, margarine, sugar & vanilla.
4.  In a buttered 8×12 casserole dish fill with cooked egg noodles
5.  Pour mixture over noodles. Use a fork to fluff noodles to make sure liquid gets to the bottom.
6.  Combine corn flake crumbs, butter, sugar & cinnamon & dust over noodles as a topping.
7.  Bake in oven at 350 degrees for 5 minutes.
8.  Let cool before cutting.

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