Peck and Wood Favorite Holiday Recipes

Peck and Wood Favorite Holiday Recipes

Peck and Wood Favorite Holiday Recipes

Are you looking for a recipe to try this year when you host the family gathering? Maybe you are not hosting but need to take something delicious to a party. The recipes that follow are some of our favorites. We are not sure who actually was the first to create these recipes, but whomever it was, we are glad they did! Enjoy!

1. Ding Dong Cake- Darla Poore

“Making this Dong Dong Cake was a recreation of my favorite childhood treat! Rich chocolate cake, creamy filling, and a heavenly chocolate coating on the outside”.

*I substitute the sugar with swerve or stevia (follow directions on the package for the correct amounts of substitution)



1 3/4 cup (210g) all-purpose flour

2 cup (400g) granulated sugar

3/4 cup (90g) good unsweetened cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

1 cup (240g) buttermilk, room temperature (or 1 cup of milk with 1 tablespoon of lemon juice in it at room temperature)

1/2 cup (112g) vegetable oil

2 extra-large eggs room temperature

2 tsp. McCormick pure vanilla extract

1 cup (237g) freshly brewed hot coffee


5 tbsp. all-purpose flour

1 cup whole milk

1 tsp. vanilla

1 cup (2 sticks or 226g) butter

1 cup (200g) granulated sugar


16 oz semi-sweet chocolate chopped fine (can use milk chocolate)

16 oz (2 cups) heavy cream room temperature



Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Pour the batter into two 8-inch x 3-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.


Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.

Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.

Remove from heat, stir in vanilla and let cool completely.

Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.

Add in the milk mixture and beat again until mixture resembles a whipped cream.


Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that it can thicken.

(Ganache should be cool when pouring over cake)

When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.

2. Party Potatoes- Darla Poore

“My mom made these every holiday”.


8 cups instant mashed potatoes or about 8 – 10 russet potatoes

8 tbsp butter

8 oz cream cheese

8 oz sour cream

1/3 cup fresh chives chopped

1 1/2 tsp salt

1/2 tsp black pepper

1/4 tsp smoked paprika


In a large bowl mix together the prepared mashed potatoes with six tablespoons of the butter, cream cheese, sour cream, salt, smoked paprika and pepper. Fold in the chopped chives.

3. Pumpkin Chocolate Chip Bread- Darla Poore

This pumpkin chocolate chip bread is a tender loaf of lightly spiced bread made with pumpkin puree and plenty of chocolate chips. A one bowl recipe that takes just minutes to put together!


1 1/2 cups all purpose flour plus more for coating chocolate chips

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1/2 teaspoon baking soda

1 cup granulated sugar (or swerve or stevia)

1 cup pumpkin puree

3/4 cup vegetable oil

2 eggs

1/2 teaspoon vanilla extract

1 1/4 cups dark chocolate chips divided use

cooking spray


1. Preheat the oven to 350 degrees F. Coat an 8″ x 4″ loaf pan with cooking spray and line the bottom with parchment paper.

2. Place the flour, pumpkin pie spice, salt and baking soda in a large bowl; whisk to combine.

3. Add the sugar, pumpkin puree, vegetable oil, eggs and vanilla extract to the flour mixture. Stir until just combined.

4. Toss 1 cup of the chocolate chips with 1 tablespoon flour. Stir the chocolate chips into the batter.

5. Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup chocolate chips over the top of the loaf.

6. Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool for 10 minutes, then run a thin knife along the sides of the pan to loosen the bread.

7. Let the bread cool in the pan, then invert, slice and serve.

4. Strawberry Pretzel Salad- Betsy Peck

Every time there is a family gathering this jello salad is requested. This recipe is great for all holidays or any day!



2 C of crushed pretzels

3/4 C melted butter

1/4 C sugar


8 oz. cream cheese

1 C sugar

12 oz whipped topping


1 6oz large box of strawberry jello

2 C boiling water

4 C frozen sliced strawberries (I also add fresh, sliced strawberries)


Preheat oven to 400. Coat 9×13 baking dish with cooking spray.

Crush pretzels until you have two cups of crushed pretzels. (food processor or blender works well for this.) Add melted butter and sugar and mix well. Pour mixture into the prepared baking dish.

Press the crust until an even layer is formed in the pan. Bake for 8 minutes. Remove from oven and allow it to cool before adding the whipped cream cheese layer.

In a separate bowl, combine the softened cream cheese and sugar using a mixer. Fold in the whipped topping and spread over the cooled pretzel crust making sure to go completely to the edges to seal the crust.

Use a large mixing bowl to combine the jello and boiling water. Mix until the jello is dissolved. Add in frozen strawberries with fresh strawberries and mix for one minute. The jello will begin to thicken.

Pour the jello mixture evenly over the top of the cream cheese mixture. Set in the refrigerator and chill until firm. 2-3 hours

5. French Dip Sliders- Jane and Terry Freeman

We like the oven baked ham and cheese sandwiches that are made with Hawaiian bread. They are a favorite for any large gathering of people. We also love French Dip sandwiches. We can’t wait to try these when all of the kids and grandkids are in town. By the looks of the ingredients, they have to be good!


10 T unsalted butter, divided

1 onion halved and sliced

1 pkg (12 rolls) Hawaiian sweet rolls

12 slices of provolone cheese

1 pound of sliced roast beef (I like Boars Head London Broil)

8 T unsalted butter

1 pkg Au Jus Gravy Mix

1 tsp Worcestershire sauce

1 T toasted sesame seeds

3/4 tsp garlic powder

1/2 tsp onion powder


Melt 2 T of butter in medium skillet, and cook onions until lightly browned and soft. Set aside.

Preheat oven to 350 and grease 9X13 baking dish.

Keeping the Hawaiian sweet rolls attached, run a serrated knife through the middle of the loaf, dividing the top and bottom halves.

Place the bottom half in the baking dish and evenly lay on the provolone cheese.

Scatter on the roast beef followed by the onions.

Top with the top half of the rolls.

Melt the remaining 8 T of butter and stir in the Au Jus gravy mix, Worcestershire sauce, sesame seeds, garlic powder, and onion powder.

Pour sauce over the rolls and bake until the cheese has melted, about 15-20 minutes.

6. Pumpkin Dump Cake- Jane and Terry Freeman

We tried this recipe this year at Thanksgiving. It was SO GOOD! I will for sure be making this again.


30 oz pumpkin puree (NOT pumpkin pie filling)

12 oz evaporated milk

4 large eggs

1 1/2 C granulated sugar

2 tsp ground cinnamon

2 tsp pumpkin pie spice

1 box yellow cake mix

1 C salted butter

1 C chopped walnuts or pecans


Preheat oven to 350

Mix together the pumpkin, milk, eggs, sugar, and spices and pour it into a 9X13 baking dish

Evenly sprinkle the dry yellow cake mix over the top of the pumpkin puree mixture.

Melt the butter and pour over the cake mix.

Sprinkle the walnuts or pecans over the top of the cake and bake for 1 hour.

Serve warm with ice cream or cool whip.

7. Jalapeno Popper Cheese Ball- Jane and Terry Freeman

If you like Jalapeño Poppers, you will most likely like this cheese ball. You can reduce the amount of Jalapeños if you are worried about it being too spicy.


10 slices of crispy cooked bacon crumbled up

3/4 tsp garlic powder

1/2 C chopped green onions

2 Jalapeños minced

1/2 tsp onion powder

1/4 tsp fresh ground black pepper

2 C Cheddar Cheese, sharp

2 boxes of cream cheese (softened)

2 T sour cream


Set aside a handful of crumbled bacon and green onions for the outside of the cheeseball.

In a medium sized mixing bowl, mix all of the other ingredients together.

Form into a ball and coat the outside with the bacon and green onions.

Wrap in saran wrap and chill in the refrigerator until served.

Serve with crackers of your choice!

8. Cheesy Bacon Jalapeno Corn Dip- Patrick and Jenny Sheets

‘This dip is a hit” Serve with tortilla chips.


8 strips of bacon

2 (11 oz) cans of whole kernel corn, drained

1 jalapeno, seeded and minced

8 oz cream cheese, softened

1 C shredded mozzarella cheese

1/2 tsp salt

Dash of cayenne pepper

1/4 C basil, chopped

Parmesan cheese to taste


Preheat oven to 400

In a cast iron or oven proof skillet, cook the bacon over medium heat until slightly crispy. Drain all but 1 tsp of grease from the pan. Soak up the grease from the bacon with a paper towel then crumble the bacon.

Combine the corn, jalapeño, cream cheese, mozzarella, salt, cayenne, half of the bacon, and half of the basil. Scoop into the skillet and bake for 20 minutes.

Sprinkle with the remaining bacon and basil, and parmesan cheese to taste. Serve immediately.

9. Broccoli Casserole- Kim and Donna Wood

This recipe serves 6, but it can be doubled or tripled for a larger crowd.


1 box of chopped broccoli

1/3 stick of butter

1/3 can of mushroom soup

1/3 of a 3 oz can of chopped mushrooms

1/3 roll of garlic cheese

1 small onion, chopped fine

Bread crumbs and butter


1. Cook broccoli in unsalted water. Drain well.

2. In separate pan, melt butter and add onions. Saute until tender (not brown).

3. Add soup, cheese and mushrooms.

4. When cheese melts, add to drained broccoli.

5. Place in greased casserole, sprinkle with bread crumbs, and dot with butter.

6. Bake at 350 for 20 minutes.

10. Slow Cooker Crispy Chicken Carnitas- Lindsey and Jonathan Frazier

We love Mexican food, and these are easy to make in the crock pot. This is a go to recipe for us when we are hosting a large group of people.


4-5 pounds boneless, skinless chicken breasts

1 bottle of beer (or chicken stock)

1 small white onion

4 garlic cloves, peeled and minced

1 T chipotle powder

2 tsp cumin

1 tsp black pepper

1 tsp chili powder

1 1/2 tsp salt

2-4 fresh limes


In a slow cooker, combine the chicken, beer, onion, garlic, chipotle, black pepper, chili powder, and salt.

Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork.

Once the chicken is cooked, preheat your broiler to high heat and grease one large baking sheet with cooking spray. Use a fork to shred the chicken into bite sized pieces. Then use a slotted spoon to transfer it to the prepared baking sheet, spreading the chicken in an even layer and leaving the juices behind. )Save juices for later!)

Place one sheet under the broiler, 2 racks down from the very top and broil for about 5-6 minutes, or until the edges of the chicken begin browning and crisping up. Remove from the oven and ladle about 1/2 cup of the juices from the slow cooker over the chicken. Toss lightly to coat the chicken. Broil for an additional 5 minutes to get the meat more crispy. Remove from oven one more time and ladle more juice over the chicken. Broil again for 5 min. Remove from oven and toss the chicken with the remaining broth. Drizzle with however much fresh lime juice you’d like. Toss to combine.

Serve immediately in tacos, burritos, or salads. Can be refrigerated for up to 3 days in a tightly sealed container.

11. Mississippi Pot Roast- Patrick and Lauren Freeman

This recipe goes well with mashed potatoes and green beans. It’s easy because it can be put in the crock pot and can serve a crowd.


1 3-4 lb chuck roast

1 packet of ranch seasoning mix

1 packet of au jus gravy mix

1/2 C butter

8 peperoncini peppers

2 T olive oil

Flour to coat roast


Heat oil in large skillet on high.

Pat roast with paper towels to dry, and season with salt and pepper.

Coat all sides with flour.

Add roast to skillet and cook 2-3 minutes each side to brown.

Transfer roast to crock pot.

Sprinkle packets of dry ranch seasoning and au jus gravy mix over roast.

Top with a stick of butter, then place peppers on and around the roast.

Cover and cook on low for 8 hours.

Shred meat and discard any fatty pieces.

12. Oreo Peppermint Crunch Cookies- Patrick and Jenny Sheets

“These are yummy and never last very long!”


1 box of white cake mix

1 stick of melted butter

1 egg

1/2 tsp peppermint extract

1/2 tsp vanilla extract

4 ounces of cream cheese, softened

1 C Oreo cookie chunks

1 C Andes peppermint crunch pieces

1/2 C dark chocolate chips


Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and mix in gently until combined.Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 min.

Roll the dough into 36 balls. Bake on a cookie sheet at 350 for 9 minutes.Do not oner bake. The cookies will be very soft and look undone. Let them sit on theft cookie sheet for 2 minutes, then gently remove them from the cookie sheet onto a piece of wax paper on the counter.

Very gently tap the tops of the cookies with the bottom of a spatula to even out the tops. Let them sit completely cool. Store in a sealed container. Makes 36 cookies

Jane Freeman
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