Ho-Ho-Holiday Desserts

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Now that we’re in the swing of the holidays, you may be gearing up to get in the kitchen for a serious baking session. From sugar cookies and snickerdoodles to brownies and biscotti, it will be a veritable whirlwind of measuring, mixing, scooping and baking.

This year, consider trying a new recipe, like this one for peach dumplings from Florida camper Kim Pearce which was selected as this month’s recipe contest winner. “I came up with the recipe when tasting something similar and watching my weight so I put it together and tried it,” she said. “It’s wonderful. Everyone loved the taste of butter warm peach cobbler and didn’t even know it was reduced calorie.”

According to Kim, she’s prepared this dish in a box oven several times, making it an ideal camping dessert, too.

“It would be really good on a cool night sitting around the campfire,” she said.

Download and print this recipe!

Ingredients:

2 cans reduced fat crescent rolls
2-15 oz cans peaches in natural juice or light syrup
1 C butter, melted
1 C sugar
1 can Diet Sprite
1 tsp cinnamon

Directions:

Separate the crescent rolls. Place one to two peaches on each section and roll up beginning with the end. Place in 9×13 pan.

Mix butter, sugar, and cinnamon together. Cook till butter is melted and sugar dissolved. Pour butter mixture over crescents, then pour Sprite over them. Bake at 350 for 45 minutes or until brown.


More Holiday Goodness

Want more great holiday recipe ideas? Why not try Mitch Kampii’s Hot Buttered Rum Batter or Carrie Tatro’s Mint Chocolate Layer Pie? We’ve included them as an extra bonus this month.


Download and print this recipe!

Hot Buttered Rum Batter
Submitted by Mitch Kamppi of Everett, Washington

Ingredients:
1 Quart Vanilla Ice Cream
1 Pound Butter (not margarine)
1 Pound White Sugar
1 Pound Brown Sugar (light or dark)

Directions:

Soften one quart of vanilla ice cream in a large bowl at room temperature. Heat one pound of butter, one pound of white sugar, and one pound of brown sugar in a medium sauce pan over med-low heat until well blended. Do not let the sugars melt. Pour the butter and sugar mixture into the vanilla ice cream and blend well with an electric mixer. Store the batter in the freezer.

To use, put two heaping tablespoons of the batter into a regular sized coffee mug. Add one shot of any kind of rum, and fill with boiling water. Stir well, add a dash of nutmeg on top.


Download and print this recipe!

Mint Chocolate Layer Pie
Submitted by Carrie Tatro of Salina, Kansas

Ingredients:

2 pkgs instant chocolate pudding
2 cups cold milk
1-8 oz container whip topping
1 medium graham cracker pie crust
1/4 cup crushed Andes Mints
1/8 tsp peppermint flavoring
1/3 cup chocolate/fudge ice cream topping

Directions:

Combine instant pudding mix and milk in bowl and mix until smooth and pudding begins to thicken. Then, pour 3/4 of pudding into bottom of pie crust. Set remaining 1/4 of pudding to the side.

Mix together peppermint flavoring and fudge ice cream topping until combined well. Pour onto pudding in pie crust and spread as second later. Combine 1/2 of whip topping with remaining pudding. Once combined, add to pie on top of fudge layer and spread evenly.

Spread remainder of whip topping over pie and then sprinkle with crushed Andes mints. Refrigerate 45 minutes to 1 hr before serving.

  • pat

    The Peach Cobbler recipe is not correct when you open it to print.

    • KOA

      Hi Pat! It looks like it’s working properly now; thanks for the heads up! –Your KOA Kompass Team

  • Fay Shorten

    What does the diet sprite do for the peach recipe? It sounds weird

    • Barb

      The sprite makes a great syrupy sauce. I have made this with apples for the filling and Diet Mt. Dew and it is a hugh hit with everyone!

  • Jerry in Texas

    Watching calories???? Peaches with a sweet syrup, a cup of sugar, a cup of butter and then a Diet Sprite will make it low calorie! Hmmmmmm

  • Gary

    Jerry, Every little bit helps! Right Kim?

  • Charlotte Thurman

    This is a recipe that was my mothers;

    STRAWBERRY AND SOUR CREAM JELLO
    BY Mrs. Harold (Frances) Simpson

    2 sm. pkg. strawberry jello 1 sm. can crushed pineapple
    4c.boiling water (if desired)
    4 – 10 oz. pkgs.frozen 6-8 bananas, crushed
    strawberries Sour Cream
    Whipped Cream

    Dissolve jello in water; add frozen strawberries,pineapple and bananas.
    Separate jello mixture into 2 containers. Put in refrigerator until starting
    to set. Pour sour cream over one container of jello; pour the other half
    of the jello over the sour cream; chill until firm. Top with Whipped cream
    when serving.

  • Gayle

    Might try this with Splenda & Smart Balance, would reduce calories & might still be good. worth a try!