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Stacey Stone's family recipes

By: Stacey
Stacey's picture

Our family always has some form of a fluff recipe at our holiday meals. My dad informed me last Christmas that this was his favorite form of a fluff (after years of eating our strawberry flavored one)


Pistachio Fluff


1 (3.5 oz.) instant pistachio pudding mix

1 (20 oz.) can crushed pineapple, undrained

1 cup mini marshmallows

1/2 cup chopped nuts (your choice, optional)

1 (8 oz.) tub whipped topping (COOL WHIP), thawed


Directions:In a medium bowl, combine pudding mix with crushed pineapple. Stir well.

Stir in marshmallows and chopped pecans.

Then gently stir in whipped topping.

Chill for about an hour before serving.


Growing up in Texas, a chocolate sheet cake was almost always part of every holiday. For most of us, we could sit down with a bowl of the icing and just eat that but these cookies come pretty close without all of the work a cake can take. Also great for those cookie exchanges you might be attending!




·         1 box chocolate cake mix

·         2 eggs {whisked}

·         1/3 cup oil


·         1/2 cup butter

·         2 tbsp cocoa

·         3 tbsp milk

·         2 1/2 cups powdered sugar




1.      Preheat oven to 350 degrees.

2.      Combine cookie ingredients in large bowl and mix until completely incorporated.  NOTE:  Dough will be thick.

3.      Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment lined cookie sheet.

4.      Bake for 7-8 minutes, remove from oven and let cool on cookie sheet for 4-5 minutes before moving them to a cooling rack.  Repeat until all of the dough is baked. Do not overcook because cake mix cookies can be dry.


1.      Combine the first 3 frosting ingredients in a small saucepan over medium heat and whisk until the mixture has melted.  Remove from heat, add powdered sugar and whisk until smooth.

2.      Pour frosting over cookies.  Use a knife or spoon to move excess frosting and be sure that each cookie is completely covered.

3.      Let frosting set and serve. 


Keep cookies in an air tight container at room temperature for up to 3 days


You can top with chopped pecans before the frosting sets for added crunch and I’m not sure that you can have a Texas sheet cake without pecans.



Stacey’s Christmas Crack


Quick explanation: these treats are called crack because you break them apart J



·         28 to 35 saltine crackers (about one sleeve, enough to line your tray)

·         1 cup packed dark brown sugar

·         1 cup ( or 2 sticks) unsalted butter

·         1/4 teaspoon kosher salt

·         1 teaspoon vanilla extract

·         2 cups (10 to 12 ounces) semi-sweet chocolate


1 Preheat the oven to 400F. Line a 15x10-inch cookie sheet with nonstick aluminum foil (preferred) or regular heavy duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom.

2 Make the caramel sauce: Place the brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract.

(Note: You're not actually making true caramel here, so you don't need to be as precise or worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.)


3 Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers.

4 Move the pan to the oven and bake for 5 minutes. The caramel will be hot and bubbly.

5 Melt the chocolate: Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring between each cook time, until the chocolate has melted.

6 Pour the chocolate over the baked crackers: Once the crackers are done baking, remove from oven and allow to cool for 1 minute, until the caramel is no longer bubbling. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top.

7 Cool the crackers overnight: Let the crackers cool to room temperature then move to the refrigerator and cool overnight.

8 "Crack" the crackers: The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear the foil. (If any bits of foil tear and get stuck in the caramel, break those bits away and discard.) Cut the candy into snack-sized pieces using a chef’s knife (you can use your hands, too, but I find it easier with a knife).

Store in an airtight container in the refrigerator for about a week.



When my family tires of turkey and sits down to a puzzle or a game of Spoons, this salad is easy and everyone enjoys chowing down on this one!

Mexican Salad

1 – Head of lettuce

2 – Tomatoes – chopped

2 – Medium onions – chopped

1lb – Longhorn cheese – crated

1 can - Ranch Style Beans

1 bottle  - Catalina Dressing

Bag - Fritos, regular size

Mix together, cover and refrigerate at least 30 minutes.

Crush Fritos, mix and serve

Check out Crystal Woods' (Jerry's wife) recipe!

Check out Becky's favorite holiday recipes!