Happy Holidays from Kokopelli's Kitchen!  We found and have posted below some delightful holiday treats -- any of these would make a great gift for that special someone you love.  The recipes are from "Christmas in Texas" edited by Marie Cahill; permission to reprint the recipes has been granted by Golden West Publishers in Phoenix, Arizona.  

CHRISTMAS SWEET POTATO PIE

Amber Combs, Seven Points

1 deep dish PIE CRUST

3 cups SWEET POTATOES, cooked and mashed

1 cup SUGAR

2 EGGS

1/2 cup BUTTER, softened 

1/2 tsp. NUTMEG
1/4 tsp. SALT

1 cup HALF & HALF

1 cup PECANS, chopped

 1/2 cup RED and GREEN CANDIED CHERRIES

        Preheat oven to 375 degrees.  In a medium bowl, beat sweet potatoes until smooth and add sugar, eggs, butter, nutmeg, salt and half & half.  Pour filling into uncooked pie shell to 1/2 inch from top of crust.  Sprinkle nuts on top.  Bake for 60 to 70 minutes or until a knife inserted in center of pie comes out clean.  Sprinkle red and green candied cherries over nuts.  Let cool completely before cutting. Serves 6 - 8.

DOUBLE CHOCO-CHERRY CAKE

"I experimented with this cake for my best friend's husband who loves chocolate.  His birthday is December 22nd, and I make it for him then, just in time for Christmas!"  Dorothy Geroianni, San Antonio

1 pkg. DARK CHOCOLATE CAKE MIX

1 can (21 oz.) CHERRY PIE FILLING

1 pkg. (12 oz.) SEMI-SWEET CHOCOLATE CHIPS

        Prepare cake mix according to directions on package.  Pour into a greased and floured 9 x 13 pan.  Spoon cherry pie filling over cake mix and swirl through.  Add ½ of the chocolate chips to the batter and swirl again.  Bake as directed on cake mix package.  While still warm, sprinkle remaining chocolate chips over cake; the chips will melt -- spread over top of cake while warm.  Cool cake and serve.

DOUBLE LAYER PUMPKIN PIE

"My holiday guests always request this pie.  It has all the usual ingredients and a few delectable extras that make it a real topper.  Preparation time is only 15 minutes plus refrigeration time."  Helen Ruetten, Elm Mott

Crust:

20-22 squares HONEY FLAVORED GRAHAM CRACKERS

2 Tbsp. SUGAR

6 Tbsp. BUTTER or MARGARINE, softened

     Crush crackers with rolling pin on wax paper.  Combine with remaining ingredients in mixing bowl, stirring to blend well.  Press mixture firmly in a 9-inch pie plate.  Bake at 350 degrees for 8 minutes.  Cool before filling. 

Filling:

1 pkg. (3 oz) CREAM CHEESE, softened

1 Tbsp. HALF & HALF

1 Tbsp. SUGAR
1 1/2 cups WHIPPED TOPPING, thawed

1 cup cold HALF & HALF

2 pkg. (4 serving size) VANILLA FLAVOR INSTANT PUDDING

1 can (16 oz.) PUMPKIN

1 tsp. ground CINNAMON
1/2 tsp. ground GINGER
1/2 tsp. ground CLOVES
        Mix softened cream cheese, 1 tablespoon half & half and sugar until smooth.  Gently stir in whipped topping.  Spread on bottom of crust.  Pour 1 cup half & half into mixing bowl.  Add pudding mix and beat with wire whisk 1 to 2 minutes until well blended.  Let stand 5 minutes or until thickened.  Stir in pumpkin and spices and mix well.  Spread over cream cheese layer.  Refrigerate 2 hours or overnight.  Garnish with additional whipped topping and chocolate dipped pecan halves, if desired.  Serves 8.

Southwest Baked Delights for the Holidays

Southwest Baked Delights for the Holidays

Happy Holidays from Kokopelli's Kitchen! For those that would like to give a special gift, we just posted recipes for delightful holiday treats to consider. The recipes are from "Christmas in New Mexico" by Lynn Nusom; permission to reprint the recipes has been granted by Golden West Publishers here in Phoenix, Arizona. 

CAKE DE FRUTAS
This is a very simple, light fruit cake -- easy to make and delicious.

1 tsp. BAKING SODA
1 cup WATER
1/3 cup BUTTER
1 cup SUGAR
1 EGG, lightly beaten
2 1/2 cups ALL PURPOSE FLOUR
1 APPLE, peeled and chopped
1/2 cup PECANS, chopped
1 cup GOLDEN RAISINS
1/2 cup candied ORANGE PEEL
1/4 cup candied LEMON PEEL
1 tsp. ALLSPICE
1 tsp. CINNAMON
1/2 tsp. GINGER
1/2 tsp. ground CLOVES
1/2 tsp. MACE
1/2 tsp. ground NUTMEG
1/2 cup LIGHT RUM

Mix baking soda and water together. Whip butter into sugar, then beat in egg. Stir soda water into sugar mixture. Stir in flour, apple, pecans, raisins, citrus peel, and spices. Spoon batter into a lightly buttered and floured loaf pan and bake in a 325° oven for 1 hour or until tests done. Remove from oven  and let cool on a wire rack for an hour. Turn out onto rack and let cool totally. Pour rum over cake, wrap in wax paper and aluminum foil and store in the refrigerator, adding more rum occasionally if desired, until ready to serve.


CHOCOLATE FUDGE
What would Christmas be without some good homemade fudge?

2 cups SUGAR
2 squares UNSWEETENED CHOCOLATE
1 cup . EVAPORATED MILK
2 Tbsp. WHITE CORN SYRUP
2 Tbsp. BUTTER or MARGARINE
1 tsp. VANILLA
1/2 tsp. SALT
1 cup PECANS, chopped

Combine sugar , chocolate, evaporated milk and corn syrup in heavy saucepan over low heat , stirring constantly until it begins to boil. Cook to the soft ball stage (238° F).  Remove from heat and cool for about 10 minutes. Add butter, vanilla and salt and beat until mixture loses its sheen. Add the pecans and continue to beat for about 2 minutes.

Working quickly, spread out in well-buttered square pan until smooth. Cool and cut into squares.

Yield:  About 16 squares.