3 Easy, Homemade Holiday Treats

By Lisa LaFontaine Bynum, "The Cooking Bride"


What’s the holiday season without a few treats? These yummy holiday favorites are sure to please a crowd. They can also be made ahead of time for stress-free entertaining.

Southern Jezebel Sauce

Makes about five cups

  • 1 (18-ounce) jar pineapple preserves

  • 1 (18-ounce) jar apple jelly

  • 3 tablespoons dried mustard

  • 1 teaspoon ground black pepper

  • 1 (6.5 ounce) jar prepared horseradish

  1. Heat the pineapple preserves, apple jelly, mustard and black pepper together in a small saucepan over medium heat. Stir occasionally, for about five minutes until the sauce is warm and all the ingredients are evenly combined.

  2. Remove from heat and stir in horseradish.

  3. Allow the sauce to cool. Then cover and refrigerate for 8 hours before serving.

  4. Serve poured over cream cheese with crackers.

Hello Dolly Bars

Approximately 9 bars

  • 1 ½ cups finely crushed graham crackers

  • 1/3 cup butter melted

  • 3 tablespoons sugar

  • 1 cup chocolate chips

  • 1 cup sweetened flaked coconut

  • 1 cup pecans chopped

  • 1 (14 oz.) sweetened condensed milk

  1. Preheat oven to 350 degrees.

  2. Combine graham cracker crumbs, melted butter and sugar. Press mixture into the bottom of a greased 8 x 8-inch baking dish. Bake crust for 7 minutes. Allow to cool completely.

  3. Layer chocolate chips, coconut and pecans over graham cracker crust. Pour condensed milk over the top.

  4. Bake for 25 minutes. Cut into squares before serving.


Coconut Cornflake Cookies

Makes 2 dozen cookies

  • 3 eggs whites

  • 1 cup sugar

  • 1 cup sweetened shredded coconut

  • 1 teaspoon vanilla extract

  • 1 cup chopped pecans

  • 4 cups cornflakes crushed

  1. Preheat oven to 200 degrees F.

  2. Beat egg whites on medium-high. Gradually add sugar. Continue to beat egg whites until the sugar is dissolved and soft peaks form. The mixture will be very glossy.

  3. Gently fold in coconut, vanilla, pecans and corn flakes. Drop heaping tablespoons onto a greased cookie sheet.

  4. Bake for about 45 minutes until cookies are set. Remove from the pan to cool while they are still warm.

  5. Once cool, store in an airtight container.


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