Christmas faves

Since I'm doing well to get pictures and stories on the blog about the kids, I very rarely find time to put anything about food on here, but I thought I'd share a few of our Christmas faves that have started to become traditions in our family- some new, some old.  The dip to the right is fabulous.  We had it this year at our Christmas Eve party.  I got the recipe from my mom- I"m not sure if she invented it herself (it seems like something she would come up with) or if she got it from somewhere else.   Basically it's just layers- cream cheese, rasberry jelly, chopped green onions, cashews and coconut.  Serve with any kind of party crackers. So good and it's really pretty and Christmasy.

We've always done a birthday cake for Jesus on Christmas Eve and it's usually a coconut cake.  I found a new recipe this year that I wanted to try and it was SO worth it and so easy.  I"ll put the recipe at the bottom of the post.  I changed it a little by adding rasberry preserves to the icing between the layers which also gave it a little Christmas color.  (Naomi was distressed that Jesus' cake was pink and not blue because after all, He is a boy...).   Anyway I think this cake is going to turn into a family favorite.

Groudnut stew is a family fave from Jason's childhood, and for several years now it is what we have had on Christmas Eve.  The original dish is African- it's a chicken/peanut butter stew basically that you serve over rice and eat with all sorts of toppings.  The combination of flavors is beautiful and tastes amazing.  Toppings include onion, bell pepper, tomato, mango, pineapple, banana, oranges, coconut, and peanuts.

I have a few other favorites that I want to share but I don't have pictures so you'll just have to use your imagination.  The first is pumpkin dip.   I got this one from my mom too.  It is terrific, so easy, freezes well and makes a ton.  We serve it with homemade ginger snaps.  Basically you combine one can pumpkin, 16 oz cream cheese, 4 cups powdered sugar, 2 tsp cinnamon and 1 tsp ginger.   Chill and serve with cookies of choice.  (ginger snaps are best!)

Next is one I got from my sister in law, Liz.  I changed it just slightly and I am convinced it is one of the best pies EVER.  Here's the recipe:

1 15 oz. package refrigerated pie crusts ( I can't get these here so I just make a recipe for a double crust pie but roll it into one pie crust)
1/2 cup butter or margarine, melted
1 cup sugar
1 cup light corn syrup
4 large eggs, lightly beaten
1 tsp vanilla
1/4 tsp salt
1 1/2 cups pecan halves
1 cup sweetened flaked coconut
3/4 cup semi sweet chocolate chunks or morsels
1/4 cup (ish) kahlua


Unroll 1 piecrust, and place on a lightly floured surface; lightly brush top crust with water.  Unroll remaining crust, and place over bottom crust; gently roll into a 10" circle.  Fit into a 9" deep- dish pie plate; fold edges under and crimp.   ** I just made one pie crust from a double crust recipe.  Also I use a 10"tart pan as this is almost too deep a pie for the 9" pan.


Stir together butter and next 5 ingredients in large bowl, stir well.  Stir in pecans and remaining ingredients. Pour filling into piecrust. 





Bake at 325 for 1 hour and 15 minutes or until set, shielding crust after 45 minutes with aluminum foil, if necessary.  




Here is the recipe for the coconut cake:


Coconut Rasberry Cake 
1 pckg butter recipe cake mix (I couldn't find this here so I used a french vanilla cake mix)
1 16 oz sour cream
2 cups sugar
4 cups sweetened flaked coconut
1 1/2 cups frozen whipped topping, thawed
2 Tbsp rasberry preserves (my addition)


Prepare cake mix according to directions using 2 9" round cake pans.  Slice each cake layer horizontally in half.  Combine sour cream, sugar and coconut in a bowl, stir well.  Cover and chill 1 1/2 hours.  Reserve one cup sour cream mixture.  To remaining mixture stir in 2 Tbsp rasberry preserves and spread mixture between layers.  Fold whipped topping into reserved sour cream mixture and spread on top and sides of cake.  Place in airtight container and chill at least 8 hours.   


The longer this sits in the frig, the better.  I made it on Tuesday before our Christmas Eve party on Thursday.