Monday, December 2, 2013

Great Recipes for the Holidays

Below are some great recipes that members of the Friends of HHU Team use for holiday entertaining, gift giving and/or enjoying themselves. Hope that you find them yummy and add them to your recipe file.

The first comes from Kathy of

She found this on and says it is wonderful and easy.

Crockpot Hot Fudge Cake

1 c. all-purpose flour
1 3/4 c. light brown sugar, packed and divided
1/4 c. plus 3 Tbl. baking cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 Tbl. butter, melted
1 tsp. vanilla extract
1 3/4 c. hot water
vanilla ice cream

Combine flour, one cup brown sugar, 3 Tablespoons cocoa, baking powder and salt in a medium bowl.  Whisk in milk, butter and vanilla.  Spread evenly in a 3 1/2-quart crockpot.  Mix together remaining 3/4 cup brown sugar and 1/4 cup cocoa; sprinkle evenly over top of batter.  Pour in hot water; DO NOT STIR.  Cover and cook on high setting for 2 hours, or until a toothpick inserted one-inch deep comes out clean.  Spoon warm cake into bowls; top with vanilla ice cream.  Serves 4-6. 

Evidently the secret to this cake is NOT TO STIR

The next one comes from Robin of

Mock Thin Mints

Ritz Crackers
Semi sweet chocolate
Peppermint extract
Crushed candy canes (opt)

Melt chocolate in microwave or double boiler. Stir in a few drops of peppermint extract to desired minty-ness. Dip crackers into chocolate so both sides are covered, lay on waxed paper. Sprinkle with crushed candy canes, if desired. Allow to cool/dry completely. Store in a tightly sealed container, if they last more than a day.

This wonderful appetizer comes from Nancy

1 package frozen chopped spinach
1 pk. 8 oz. Cream cheese
1/4 cup Parmesan cheese
1/4 c mayo
1 teaspoon lemon juice
1/4 tsp. Garlic powder
14 oz. Artichoke hearts, drained and chopped
7 oz. Roasted red peppers

In large bowl mix all ingredients, spoon into microwave dish and heat in microwave for 3 minutes.
Serve with crackers or pretzels.

Another appetizer from Alyce of

Soft Tortilla Pinwheels

1 package of soft tortillas- can be small or large
8oz block of cream cheese - softened
ONE of the following:
chopped black or green olives
chopped hot peppers
jar of red pepper relish
tub of cream cheese spread - salmon or garden veggie
tub of pimento cheese

Mix plain cream cheese with accompaniment of your choice. Spread a layer on each tortilla leaving 1/2" uncovered on one edge. Starting with the uncovered edge, roll into a log. Wrap tightly in clear wrap and refrigerate overnight. Slice into 3/4" slices and serve. Make as many or as few as you need. Can substitute other fillings such as hummus or pesto.

This next recipe comes to us from Wales by way of Morocco. It is offered by Sewsouk.
She runs

Bara Brith

This is a Welsh teabread. It literally means speckled bread in Welsh.
When I think of British winter cakes I always think of fruit cakes or tea breads and this is a good mix of both. It can be served warm, sliced and spread with butter but also as a cake. It is wonderfully moist and easy to make .
Sometimes it is made with yeast but this version is simpler.

You will need one 2lb loaf tin
Preheat oven at 170 degrees C, 350F or Mark 4


12 oz (or 300g) mixed dried fruit eg sultanas (dried white grapes), raisons , currents- whatever you have to hand

10floz (300ml) strong hot black tea (no milk)

8 oz (or 225g) soft brown sugar

grated rind of 1 lemon

10 oz (or 275g) self raising plain or wholemeal flour- if you don’t have flour with the baking agent mixed in add a teaspoon of baking powder to plain flour.

1 teaspoon mixed spice
or 1/3 tsp ginger
1 /3 tsp cinnamon
1/.3 tsp of allspice

1 large egg beaten

Soak the dried fruit and sugar over night or for a few hours in the black tea. This is the secret to a wonderfully moist tea bread.

The fruit should soak up a lot of the liquid and be plump .
Add the flour, spice and lemon zest.and egg to the mixture - it should be a consistency that slowly drops from the spoon.

Line the bottom of a 2lb loaf tin with grease proof paper and grease. Place the mixture in the tin and level.

Bake for about 1 1/2 hours in a preheated oven- check with a skewer that t tea bread it is done- the skewer should come out clean . The tea bread should have risen and be a lovely golden brown . Cool in the tin for about 10 minutes and turn out and cool on a wire rack. It is easy to slice when cold. Serve sliced and spread with butter or sliced as a cake

And if you are in need of an easy meal, this comes from Kathy

Honey Garlic Chicken Recipe

2-4 chicken breast
3 cloves crushed garlic
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey

Place into crock pot and cook on high for 3-4 hours. I had rice and vegetables with ours.


FabricGreetings said...

I expect to small wonderful delicious aromas over the next few weeks.

RobinsFlight said...

Some great recipes to add to my recipe box. Thanks to all who contributed!

Jeanie said...

I love trying new recipes. Thank you for sharing!