The Nashville Mom

Tis the season for baking and making your favorite holiday recipes! Thanks to everyone who contributed to our recipe swap! I can’t wait to try these new tasty treats!

Christmas Mint Oreo Dessert from Betsy Donlon @betsydonlon23

Ingredients:

– 1/2 c. Oleo (I used butter), melted

– 1 lb pkg original Oreos (not double stuff)

– 1/2 gal mint chip ice cream

– 12 oz. chocolate chips

– 12 oz. can evaporated milk

– 8oz tub cool whip

1) scrap white stuffing out of oreos, and then smash the Oreo cookies into crumbles.  (**If you want to, save some Oreo crumbles to sprinkle on top!)

2) melt oleo (or butter) and add crushed oreos to it – mix together to form a crumbly crust. Layer in the bottom of 9×13 pan and put in the freezer for a bit. 

3) briefly thaw ice cream (so that it’s not soupy/liquid but soft enough to cut/scoop out chunks). Cut out chunks and layer on top of oreo crust… typically it’s about 1-1.5″ layer. use a spoon or knife to even out. but in freezer for awhile to harden.  

4) melt chocolate chips and evaporated milk on stove (low-medium heat)… stir until melted well, and watch. It should thicken into a creamy consistency – once it does, take off the heat and let cool for a bit (maybe 15-20 min+); you don’t want it to be hot and melt the ice cream. Can still be mildly warm but should be mostly cooled. Then add above ice cream layer and freeze. 

5) spread cool whip as top layer and freeze. Can top with some crushed oreos (previously set aside), mini chocolate chips, anything else, or leave plain!

Savory Palmiers from @thenashvillemom

Ingredients:

1 package frozen Pepperidge Farm Puff Pastry, defrosted

¼ cup pesto

½ cup crumbled goat cheese 

¼ cup finely chopped sundried tomatoes in oil, drained

¼ cup toasted pine nuts

Sprinkle of salt

Directions: 

• Lightly flour a board and carefully unfold one sheet of puff pastry
• Roll the pastry lightly with a rolling pin until it’s around 9 ½ by 11 ½ inches (or just until it’s a thin sheet)
• Spread the sheet of puff pastry with half of the pesto, then sprinkle half of the goat cheese, half the sundried tomatoes and half of the pine nuts. Add a dash of salt.
• Working from the short ends, fold each end halfway to the center. Then, fold each side again towards the center until the folded edges almost touch. Fold one side over and press lightly.
• Place on a baking sheet lined with parchment paper. 
• Repeat the entire instructions for the second sheet of puff pastry, using the remaining ingredients. 
• Cover with plastic wrap and chill for at least 45 minutes. 
• Meanwhile, preheat the oven to 400 degrees. 
• Cut the prepared rolls of puff pastry into ¼ inch thick slices and place them around 2 inches apart on the baking sheets (lined with parchment paper)
• Bake for 14 minutes, until golden brown. Serve warm

Nanaimo Bars from Gretchen Gragg @gretchface85

Bottom Layer:

1/2 c. unsalted butter

1/4 c. sugar

4 TBSP cocoa

1 large egg, beaten

1 3.4 c. graham cracker crumbs

1/2 c. + 1 TBSP finely chopped nuts

1 c. coconut

Middle Layer:

1/2 c. unsalted butter

2 TBSP + 2 tsps cream

2 TBSP vanilla custard powder

2 c. icing sugar

Top Layer:

4 oz. semi-sweet chocolate

2 TBSP unsalted butter

• Bottom Layer: Melt butter, sugar and cocoa over boiling water. Add beaten egg, stir to thicken. Remove from heat. Combine graham cracker crumbs, walnuts and coconut. Press into a 9” x 9” pan ungreased..
• Middle Layer: Mix butter, cream, custard powder and icing sugar. Spread over bottom layer. Freeze for 2 hours.
• Top Layer: Melt chocolate and butter over boiling water. Cool while solidifying, spread over middle layer. Freeze and serve.

*A couple of notes. I’ve never had it with nuts. My friend who gave me the recipe told me that he never makes it with nuts and doesn’t miss them. Also, custard powder can be found at World Market. It’s a Bird’s brand. For fun, google ”Nanaimo Bars”. You will find more information about these luscious deserts and other variation.

Mango Chutney Cheeseball from Jeri Lynn @the_hill_country_bon_vivant

Ingredients

• 2-8 oz. packages cream cheese, softened
• 4 TBSP sour cream
• 1/2 cup currants
• 1/2 cup toasted pecans, chopped
• 1/2 cup scallions, (thinly sliced)
• 1 tsp ground curry powder 
• 3/4 tsp salt
• 1/2 tsp freshly ground pepper
• 1/3 jar your favorite mango chutney
• 1 cup shredded sweetened coconut flakes

Instructions

1. In a large bowl, add the cream cheese and sour cream. Mix to combine. Add the currants, pecanss, scallions, curry powder, salt, and pepper. Stir to combine. 
2. Lay out a sheet of plastic wrap. Transfer cheese mixture to the plastic. Use the plastic wrap to form into a ball. Place in refrigerator for at least 30 minutes.
3. Remove cheese ball from refrigerator and unwrap plastic wrap. Transfer cheese ball to a platter. Pour chutney over the cheese ball to cover. Sprinkle coconut flakes on the cheese ball to cover. Serve with rice crackers.

Notes:

Serving with rice crackers is key to the flavor. They are also gluten free for your guests.

Artichoke Dill Dip from Sarah Woodruff @sarah.e.woodruff

Ingredients:

• Two 14 1/2 oz. cans artichoke hearts, drained well and chopped
• 1 cup grated parmesan cheese
• 1 cup mayonnaise
• 4 oz. softed cream cheese
• 1 tsp garlic powder
• 1/4 tsp Worcestershire sauce
• 1 tsp dill weed

Instructions:

Combine all ingredients in a 1-quart dish that has been greased. Bake at 350 degrees for a 20-25 minutes until heated through. Serve with crackers or chips.