The Twelve Days of Recipes

Our Red Kettle Staff is super excited for Christmas and all the joys it brings to us. We love getting together with family, giving gifts, and decorating with our loved ones. The thing we love most about Christmas, though, is eating. So, we decided that we would share the recipe of our favorite dish to eat during Christmas with “The Twelve Days of Recipes.” Maybe you’ll try them and enjoy them as much as we do! Check back here each day for a new recipe!


On the first day of recipes Kaleb gave to us:

Baked Banana Pudding


  • 4 large eggs
  • 3/4 cup sugar 
  • 3 tablespoons all-purpose flour 
  • 1/2 teaspoon plus a pinch salt 
  • 2 cups whole milk 
  • 1/2 teaspoon vanilla extract 
  • 30 to 40 vanilla wafers
  • 3 to 4 medium ripe bananas


Step 1: Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.

Step 2: In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.

Step 3: Preheat the oven to 425 degrees F.

Step 4: Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.

Step 5: To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.

Step 6: Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.

Step 7: Enjoy!


On the second day of recipes Victoria gave to us:

Chocolate Chip Cookie Dough Dip


  • 1/2 cup of butter (room temp)
  • 8 oz. cream cheese (room temp)
  • 1/2 cup of brown sugar
  • 1/4 cup of powdered sugar
  • 1 tsp. of vanilla extract
  • 1/4 tsp. of salt
  • 3/4 cup of Nestle Holiday chocolate chips (red and green) 


Step 1: In a large mixing bowl, add in the butter and cream cheese. Beat with a hand mixer until creamy.

Step 2: Add in the brown sugar, powdered sugar, vanilla extract, and salt. Beat until incorporated.

Step 3: Add in the brown sugar, powdered sugar, vanilla extract, and salt. Beat until incorporated.

Step 4: Add the dip into a serving bowl and sprinkle the top with the remaining mini chocolate chips.

Step 5: Serve with graham crackers for tastiest result! 

Why it’s my favorite:

This Cookie dough dip is my all time favorite because I love all things cookie dough. It’s the perfect mixture of creamy and crunchy when you use the graham crackers. Chocolate chip cookies is one of my favorite sweet snacks. This cookie dough dip is the perfect snack for any party. If it’s not for a Christmas party you can just get the normal nestle chocolate chips. I can promise you won’t regret trying this amazing dip!


On the third day of recipes Lauren gave to us:

Peppermint Bark


  • 1.5 cups milk or dark chocolate
  • 1.5 cups white chocolate
  • peppermint extract (to taste)
  • 24 crushed candy canes. 


Step 1: Melt your milk or dark chocolate. (You can melt your chocolate in the microwave or use a double boiler on the stove.) 

Step 2: Next, the chocolate gets spread into a thin layer on a sheet pan.

Step 3: Put the pan in the fridge to set up. 

Step 4: Simply add a layer of white chocolate flavored with peppermint extract and your crushed candy.

Step 5: Break or cut your peppermint bark into pieces and serve.


On the fourth day of recipes Kadi gave to us: 

Christmas Crack 


  • 1 sleeve crackers (about 35 crackers)
  • 1 cup firmly packed light brown sugar
  • 1 cup (two sticks) unsalted butter
  • 1/8 teaspoon sea salt 
  • 1 1/2 teaspoons Pure Vanilla Extract 
  • 1 package (10 to 12 oz) chocolate chips (semi-sweet, milk, or dark chocolate)


Step 1: Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper or foil that’s been greased up with butter (or spray lightly with no-stick cooking spray). Arrange crackers on a baking sheet in a single layer, covering as much of the bottom of the pan as possible.

Step 2: Heat brown sugar and butter in a 2-quart saucepan over medium heat. Bring to a boil, stirring frequently. Simmer 3 minutes until it looks golden brown, thickened, and delicious. Remove from heat; stir in salt and vanilla extract.

Step 3: Pour the caramel over the crackers, covering completely. Bake for 6 minutes, watching for burning at the edges. 

Step 4: Remove pan from oven. Sprinkle chocolate chips all over the caramel layer. Let chocolate melt. After a few minutes, carefully spread the melted chocolate into an even layer on top of caramel. Now is the time, if you have add-ins, to sprinkle them on top of the chocolate.

Step 5: Chill the pan of toffee in the fridge until set for 1-2 hours.

Step 6: Remove from pan by cracking apart into chunks. Store in an airtight container in the refrigerator up to 1 week.


On the fifth day of recipes Allison gave to us:



  • 1 1/2 cups sugar
  • 3/4 cup brown sugar
  • 1/2 stick melted butter
  • 1/2 cup evaporated milk
  • 1 1/2 cups pecans 
  • 1 tsp vanilla


Step 1: Mix sugar, brown sugar, butter, evaporated milk, and vanilla in a saucepan.

Step 2: Bring ingredients to a boil, reduce  to medium heat, and cook for two minutes. 

Step 3: Stir in pecans, and put the saucepan in cold water. 

Step 4: Stir for at least a minute. Continue stirring and drop by spoonfull on wax paper.

Step 5: Let cool and enjoy!

Why it’s my favorite

This is my aunt’s praline recipe. She makes them every year for Christmas and they are my family’s favorite dessert.


On the sixth day of recipes Tyler gave to us:

S’mores Pie


  • 14 ounces milk chocolate chips
  • ¾ cup heavy cream
  • 1 9-inch prepared graham cracker crust
  • 15 marshmallows


Step 1: Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 ½ minutes.

Step 2: Stir until completely smooth (the chocolate may appear separated at first).

Step 3: Pour into the prepared pie crust and loosely cover with plastic wrap.

Step 4: Refrigerate until set, about 4 hours up to overnight. 

Step 5: Preheat  broiler.

Step 6: Use kitchen shears to cut each marshmallow in half.

Step 7: Arrange the marshmallow halves, cut-side down, on top of the chilled pie.

Step 8: Broil until golden, watching closely and rotating the pan as needed for about 1 minute.

Step 9: Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until it sets, for 1 to 2 hours.


On the seventh day of recipes Emma gave to us:

Double Chocolate Chip Pound Cake


  • 1 Box of yellow cake mix
  • 1 box of chocolate instant pudding
  • 1/3 cup of oil
  • 1/3 cup of water
  • 3 eggs
  • 1 bag of semi sweet chocolate chips
  • 1 8oz sour cream


Step 1: Preheat oven to 350 degrees. 

Step 2: Mix cake mix, instant pudding, oil, water, and eggs together. 

Step 3: Once fully blended, fold in sour cream then chocolate chips. 

Step 5: Bake for 45-50 mins.


On the eighth day of recipes Chandler gave to us:



  • 10 Tablespoons of butter
  • 6-10 Tablespoons Worcestershire sauce
  • 2-3 Teaspoons season salt
  • 3 Tablespoons garlic powder
  • 3 Tablespoons onion powder 
  • 1 Teaspoon Tony Chacheres
  • 3 Cups corn chex
  • 3 Cups rice chex
  • 3 Cups wheat chex
  • 1 Cup mixed nuts (add extra cashews to preference)
  • 1 Handful stick (small) pretzels
  • 1 Cup garlic flavor bite size bagel chips


Step 1: Heat oven to 250 degrees.

Step 2: Melt butter in large roasting pan in the microwave.

Step 3: Add seasonings and stir well.

Step 4: Add in cereal a little at a time coating cereal with butter mixtures until evenly coated. 

Step 5: Bake for 1 hour stirring every 15 minutes.

Step 6: Spread on paper towels to cool.

Step 7: When cool, store in an airtight container.

Why it’s my favorite:

My grandma makes pans of trash every December and passes out gallon sized bags as part of our Christmas gifts. It’s addicting.


On the ninth day of recipes Amber gave to us:

Sweet Potato Souffle


  • 1/2 cup butter (1 stick), at room temperature, plus more to grease pan
  • 5 medium sweet potatoes
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • Pinch of salt
  • 1 cup finely chopped pecans
  • 1 cup brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1/4 cup butter (1/2 stick), softened


Step 1: Preheat the oven to 350 degrees. Grease a 2 1/2-quart baking dish with butter.

Step 2: Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft for 1 hour. 

Step 3: When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. 

Step 4: Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish. 

Step 5: For the topping, in a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. 

Step 6: Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned for 40 minutes. 

Step 7: Let the casserole sit for 5 minutes before serving.


On the tenth day of recipes Evan gave to us:

Bread Pudding


  • 2 cups milk
  • 2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
  • 1 teaspoon vanilla extract
  • ⅓ cup sugar
  • Pinch salt
  • ½ loaf sweet egg bread like brioche, cut into 2-inch cubes (about 5 to 6 cups)
  • 2 eggs, beaten


Step 1: Heat oven to 350 degrees. 

Step 2: In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking until butter melts and cool. 

Step 3: Butter a 4-to-6-cup baking dish and fill it with cubed bread.

Step 4: Add eggs to cooled milk mixture and whisk. 

Step 5: Pour mixture over bread. 

Step 6: Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. 

Step 7: Serve warm or at room temperature.


On the eleventh day of recipes Morgan gave to us:




  • 3 Cans of whole green beans drained
  • 1 Pound of smoked bacon cut in half
  • Salt and pepper
  • 1 Stick of butter
  • 1 Cup of brown sugar




Step 1: Preheat oven to 350 degrees and grease a 9×13 inch baking dish.

Step 2: Wrap about 5 green beans in a piece of bacon and place in prepared dish.

Step 3: Melt butter in a saucepan at medium heat. 

Step 4: Add in brown sugar and stir until frothy.

Step 5: Pour about ½ the glaze over top of stacks.

Step 6: Cover with foil and bake for 45 minutes.

Step 7: When done baking, pour remaining glaze over haystacks. Enjoy!


On the twelfth day of recipes Ms. McCant gave to us:

Shrimp Dip


  • 1 cup mayonnaise
  • 3-3oz. pkgs. cream cheese
  • 1 can tomato soup (undiluted)
  • 1 envelope gelatin
  • ¾ cup chopped celery
  • ¾ cup chopped green onions
  • ¼ cup water
  • 2 cans small shrimp (may use fresh boiled shrimp, chopped)
  • Few dashes of hot sauce (optional)


Step 1: Drain the shrimp and rinse with water.  

Step 2: Heat tomato soup and pour over cream cheese that is at room temperature.  

Step 3: Beat with an electric mixer until smooth. 

Step 4: Dissolve gelatin in water, add to cream cheese mixture and blend in.  

Step 5: Add mayonnaise and vegetables; fold in shrimp.  

Step 6: Refrigerate at least two hours.  Refrigerating overnight is better.

Step 7: To make a mold, use 2 packages of gelatin and 1/3 cup water.

Why it’s my favorite:

This is a recipe that was given to me by a high school friend’s mother.  It is a family favorite that has become a holiday tradition. Some like it with raw vegetables and others with Ritz crackers and Fritos. Either way, it is always a big hit and the recipe has been shared with dozens who have enjoyed it.