Delilah's Holiday Recipe

Several years ago a woman named Helen submitted a Chocolate Egg Nog Pie recipe that became VERY popular among my fans. I shared the recipe on air one night during the holiday season and ever since then, I get requests for it year after year... 

Chocolate Egg Nog Pie

CRUST:

1 1/4 cups graham cracker crumbs

1/4 cup margarine or butter, melted

1/4 cup sugar

FILLING:

2 cups eggnog

6 oz (1 cup) chocolate chips

1 tbsp unflavored gelatin

1/4 cup milk

1 cup heavy cream, whipped

Instructions:

Combine crust ingredients. Press over bottom and upsides of an 8" cake pan; set aside. Bring eggnog almost to simmering over low heat, stirring constantly. Add chocolate chips; stir until melted. Soften gelatin in milk; stir into eggnog mixture until thoroughly dissolved. Cool. Fold in whipped cream when mixture begins to thicken. Cover and refrigerate until set. To serve, cut into squares and garnish with additional whipped cream, if desired.

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Here is an old recipe I pulled out of the recipe box. It was hand-written on an index card, now yellowed with years, but no less delicious today than it was when it was written. And it's such an easy way to prepare breakfast: prepare it the night before and bake it in the morning. If you want the smell of comfort, joy, cinnamon and brown sugar to waft thru your house, try this one out…

Overnight Cinnamon Rolls

Ingredients:

1 package (24) frozen rolls

1 package (3 oz) Butterscotch pudding mix

1/4 cup butter, melted

1/2 cup brown sugar

1/2 cup pecan or walnut pieces

Cinnamon to taste

Instructions:

Grease bundt pan or 9 x 13 cake pan. Sprinkle some of the nuts on the bottom of the pan. Place rolls in pan while frozen. Sprinkle dry pudding over rolls. Sprinkle brown sugar, cinnamon and nuts over rolls. Drizzle melted butter on top. Set on counter overnight, uncovered (9 – 10 hours). Bake at 350 degrees for 30-40 minutes. Let stand 2 minutes and invert onto plate before serving.

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How many of you like to wrap up cookies, candies or fudge and give them to friends or people you work with this time of year? If so, you might like this easy, no-fuss marshmallow-goodness fudge recipe today...

Marshmallow Cream Fudge

Ingredients:

In a large bowl, mix:

3 packages chocolate chips

1 8-ounces jar marshmallow topping

2 cups chopped walnuts

2 cups butter

1 teaspoon vanilla

On stovetop, boil:

1 can evaporated milk

4 ½ cups sugar

Instructions:

Stir continuously for 15 minutes on medium heat. Pour liquid over chocolate mixture and mix until fudge becomes melted and smooth. Pour into buttered pans and chill.

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Delilah's Sweet Potato Pie

Ingredients:

•3 cups cooked and mashed sweet potatoes

•1 cups granulated sugar

•1 cup brown sugar

•1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk

•1 teaspoon vanilla

•6 eggs, beaten

•2 tablespoons pumpkin pie spice

•1 cube of butter

•2 large pie shells, unbaked

Instructions:

Mix butter, warm mashed sweet potatoes, sugar and evaporated milk until well blended. Add vanilla, eggs, and pumpkin pie spice; mix well. Pour into the prepared pie shells. Bake at 350 degrees for about one hour, until set. Share with friends and family!

 

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