When Christmas comes around, I always start craving my favorite seasonal snacks. Just like the festive décor and the jolly music, many of these treats have become honored traditions in my family, reminding us to take a break and celebrate the joy and merriment of Christmas.
My mother passed along all three recipes, but you can find the Original Chex Party Mix recipe on the back of any Corn Chex cereal box. Don’t let the simplicity fool you; it is the MOST deliciously addicting mix. I cannot wait to grab a handful as soon as I walk in my parents’ door.
The Cranberry Salad recipe came from my grandmother, affectionately known as Mema Mc. I’m not sure where she procured the recipe, but this cranberry salad has been my #1 favorite Thanksgiving and Christmas staple for years. When my husband first heard “Cranberry Salad”, he imagined a disgusting, old-fashioned Jello mold/fruit cake concoction. Do not let your imagination lead you astray; this recipe is delectable! Now, it’s my husband’s very favorite dish as well.
The Sock-it-to-me-Cake is a newer addition to our holiday celebrations, but my family gladly devoured it over Thanksgiving. My mother received the recipe from a close friend and baker extraordinaire, Karen Davis. Once again, I am not positive where Karen obtained the original recipe.
Enjoy these Christmas goodies, from my family to yours!
Original Chex Party Mix
3 cups Corn Chex cereal
3 cups Rice Chex
3 cups Wheat Chex Cereal
1 cup mixed nuts
1 cup bite size pretzels
6 Tblespoons butter or margarine
2 Tablespoon Worcestershire sauce
1½ teaspoons seasoned salt
¾ teaspoon garlic powder
½ teaspoon onion powder
Heat oven to 250 degrees. In a large bowl, mix cereal, nuts, and pretzels; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight containers.
Ingredients: 1 Large package Rasberry Jello, 3 medium apples ground up, 20 ounce can crushed pineapple drained, 1 pound Cranberries ground up, ½ cup sugar.
Dissolve Jello with 2 cups boiling water and chill. After Jello chills, add the ground apples, ground cranberries, drained crushed pineapple, and sugar. Mix well. Pour into large mold. Refrigerate. Best made one day early.
Preheat oven to 350 degrees,
Ingredients: 1 package Duncan Hines Butter Recipe Golden Cake Mix, 1 cup sour cream, ½ cup Crisco oil, 4 eggs, ¼ cup sugar, ¼ cup water.
Blend all ingredients, beating at high speed for 2 minutes. Pour 2/3 of the batter into greased and floured bundt pan. Sprinkle filling on top of batter. Then pour remaining batter into bundt pan.
Filling: 2 Tablespoons brown sugar, 2 teaspoons sugar.
Bake for 45-55 minutes until cake springs back when touched lightly. Let cool for 25 minutes. Place on cake plate and then drizzle glaze over the cake.
Glaze: 1 cup powdered sugar, 2 tablespoons milk, 2 to 4 Tablespoons butter, and a dash of vanilla. Melt butter, then pour powdered sugar into bowl and add enough milk until creamy, and add dash of vanilla. Drizzle over cake. Delicious!!!