Cottage Cheese Pie

Adrianne Lee, author of DELECTABLE, shares with us her favorite holiday recipe for Cottage Cheese Pie!

In a blender:

1 pint of cottage cheese (I use 2%)

1 cup sugar

1 tsp cinnamon

1 tsp vanilla

dash of salt

Mix thoroughly, then add:

2 eggs

1 can of evaporated milk

(This mixture will fill 1 and a half pie shells. So, there might be some waste. For 4 pies, I use 3 times the listed ingredients.)

  • Pour the mixture into unbaked pie shells.
  • Bake at 400 degrees for 15 minutes to 20 minutes
  • Reduce the heat to 375 degrees and continue baking until done, approximately 40 minutes.

Serves: 1 9″ pie


Dear Abby’s Pecan Pie

A Christmas to Remember MMThe holidays are all about family, love…and desserts!! Check out this scrumptious recipe for pecan pie from Marilyn Pappano:


Unbaked 9-inch pie crust

1 cup light corn syrup

1 cup firmly packed dark brown sugar

3 eggs, slightly beaten

1/3 cup butter, melted

1/3-1/2 tsp salt

1 tsp vanilla

1 cup pecan halves

  • Heat oven to 350 degrees.
  • In a large bowl, combine corn syrup, sugar, eggs, butter, salt, and vanilla; mix well. Pour filling into unbaked pie crust. Sprinkle with pecan halves.
  • Bake for 45-30 minutes or until center is set (toothpick inserted in center will come out clean when pie is done). If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.
  • Cool and serve with sweetened whipping cream or vanilla ice cream.

Rochelle Alers’ Pumpkin Squares

Alers_Home for the Holidays_e-bookRochelle Alers shares with us her favorite holiday recipes for delicious pumpkin squares! Check it out below…and don’t miss her new e-novella, HOME FOR THE HOLIDAYS.


1 box yellow cake mix (reserve 1 cup and set aside)

1/2 cup melted butter

3 large eggs

1/8 cup milk

1 cup flour

1/2 cup sugar

1/2 cup soft butter

1 tsp cinnamon

1 jar Muirhead Pecan Pumpkin Butter (purchased at Williams-Sonoma)

  • Mix remainder of yellow cake mix with 1/2 cup melted butter. Then, add one egg (mix well).
  • Press lightly into bottom of 9X13 in pan.
  • mix Muirhead Pecan Pumpkin Butter with two eggs and 1/2 cup of milk. Pour over cake mixture.
  • Mix one cup reserved yellow cake mix with one cup flour, 1/2 cup sugar, 1/2 cup soft butter and 1 tsp cinnamon.
  • Mix and crumble over top of pumpkin layer.
  • Bake at 350 for 35-40 minutes until golden brown.

Strawberry Pretzel Salad

Van Dyken_Elect_TP

Calling this recipe a salad may be false advertising…but there’s no doubt this dessert from Rachel Van Dyken is the best you’ve ever had!


3/4 cup butter softened

3 cups chilled strawberries

3 tbsp brown sugar

2 1/2 cups crushed pretzels

1 package cream cheese

1 cup white sugar

1 6 oz box of Strawberry Jello

1 package Cool Whip (container)

Preheat oven to 350 degrees F

Cream Butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9X13 inch baking pan. Bake at 350 degrees F for 10 to 12 minutes. Set aside to cool.

In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.

In a small bowl, beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the coolest crust, making sure to seal the edges. Chill then pour the gelatin mixture over the cream cheese layer. Chill until firm.

Christmas Kismet Cookies

Wilde_Double Trouble_MMLori Wilde’s latest book is DOUBLE TROUBLE…and so are these Christmas Kismet Cookies! Check out the recipe:

Christmas Kismet Cookies

Serves: 24 Cookies

1 3/4 cups unbleached all-purpose flour

1/2 tsp baking soda

14 tbsp unsalted butter

1/2 cup granulated sugar

3/4 cup packed dark brown sugar

1 tsp table salt

2 tsp vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet white chocolate chips

3/4 cup chopped macadamia nuts

1/2 cup chopped dried cranberries

  • Adjust oven rack to middle position and heat oven to 375 degrees.
  • Whisk flour and baking soda together in medium bowl; set aside.
  • Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
  • Stir remaining 4 tablespoons butter into hot butter until completely melted.
  • Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated.
  • Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
  • Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in white chocolate chips, nuts and cranberries, giving dough final stir to ensure no flour pockets remain.
  • Using a tablespoon, scoop out as much cookie dough as necessary to make the size of cookies you desire. I did one big tablespoon for each cookie, which equaled to 2 sheets of 12 cookies.
  • Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 9-11 minutes.
  • Transfer baking sheet to wire rack and allow cookies to cool.

Aunt Wheezie’s Rum Cake

Lane_Ring in the Holidays_MMReady for a family favorite from the McPhersons (Hunk for the Holidays series)? Katie Lane is letting us in on the secret of Aunt Wheezie’s Rum Cake…although Aunt Wheezie always adds a little more rum when she makes it.


1 (18.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup dark rum


1/2 cup butter

1/4 cup water

1 cup white sugar

1/2 cup dark rum

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  • In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, and 1/2 cup rum. Blend well. Pour batter in the pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Pierce cake all over with a long-pronged fork or wooden skewer. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Great-Grandma’s Shortbread

Bowen_I've Got My Duke to Keep Me Warm_MMKelly Bowen, author of I’VE GOT MY DUKE TO KEEP ME WARM, shares with us her favorite holiday recipe, which her great-grandmother brought over from Stirling, Scotland. This is the sum total of Kelly’s Christmas baking, but as she says, 10 pounds of shortbread goes a long way…


1 pound butter

1 cup sugar

4 cups flour

  • Combine the sugar and butter.
  • Mix in flour.
  • Roll and cut out shapes, adding sugar sprinkles for decoration.
  • Bake for 10 minutes at 350 degrees.
  • Buy a treadmill and enjoy!