How To Enter:
This giveaway will take place on my blog. All entries must be posted underneath this blog post to be considered for the contest. If you don't have an account with which to post with, I have allowed annonymous posts, but please list your name and email address so I know who to contact if you win!
To enter, simply post your favorite holiday recipe below! You can either post the whole recipe or link to another site where your favorite recipe is located. If you're not big into cooking and recipes, just tell me what your favorite holiday treat is. No need to get super descriptive if you don't want to. A simple "sugar cookies with sprinkles" is just fine with me. I thought this might be a really fun way to exchange recipes and yummy holiday treat ideas!
What You Win:
The person who wins this giveaway will receive TWENTY of my 5x7" prints!! This giveaway's retail value is $160!! Not only is it a great value, but it's a fantastic way to expand your art collection or start a new collection. I really love the 5x7" print size because they look so good displayed together in a grouping on a wall.
You will receive all FOUR of my holiday themed prints including: Shanna, Elana, Neva and Belle. Then for the remaining 16 prints, you can choose any ones that you want! You can pick from my entire gallery here.
Deadline:
You have from now until December 23rd at midnight EST to enter! On Saturday, December 24th, I will announce the winner. The winner will be chosen randomly. Your recipe or what you write will have no bearing on who wins the contest. I will write all the names down and choose one from a slip at random! Your items will be shipped the first week of January 2012.
In the top right hand corner of your screen, there should be a box that says "follow by email." If you type your email address in that box, you will receive a notification when I announce the winner! You will also receive notifications when I make other blog posts, so you can stay up to date with other contests, giveaways and news about my art!
Thanks to everyone who supports my artwork! Your support means the world to me and I am just so thankful for all of my friends and fans. I hope you enjoy the giveaway and have a wonderful holiday season!
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| Belle |
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| Elana |
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| Neva |
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| Shanna |
Spinach Dip ( Or Tastey Green dip--according to my 5 year old! LOL)
ReplyDelete1 package of Knorr's vegetable soup mix
16 oz of sour cream
1 cup mayo
3 green onions chopped
1 can water chestnuts finely chopped
1 package chopped spinach
Combine all ingredients and let sit overnight in fridge.
serve with crackers, triscuts or wheat thins
I LOVE Christmas baking....by FAR my favorite thing about Christmas...the extra pounds, however, are not!
ReplyDeleteI've discovered this recipe this year. I don't add salt to any of my baking so I'd say skip the salt. If you've added sugar, it's sweet enough - you don't need the salt to enhance it.
Anyway, It's an Oatmeal Raisin cookie. Also, it says to chill the dough and I never do. They still turn out amazing! I usually double the batch to get a full batch. For me it makes between 45-50 cookies.
http://smittenkitchen.com/2009/02/thick-chewy-oatmeal-raisin-cookies/
Peanut Butter Balls (aka Buckeyes)
ReplyDelete1/2 cup of peanut butter
3 tablespoons butter, softened
1/4 cup of crisp rice cereal (optional)
1 cup of powdered sugar
6 ounces chocolate-chips
1. in a bowl stir together peanut butter & butter. gradually add cereal(if using) & powdered sugar. if necessary knead w hands until smooth. shape mixture into 1 inch balls & place on a baking sheet lined w wax paper. (set aside)
2. in a heavy sauce pan melt chocolate chips over low heat, stirring constantly until smooth. remove from heat, cool for 5 minutes. using a fork, dip balls one at a time into chocolate, allowing excess to drip off. return to wax paper & let stand until chocolate is set.
store tightly covered in the refrigerator for up to 1 mth or freeze for up to 3 mths. if frozen thaw at room temp. before serving.
recipe from better homes & gardens new cook book. its one of my families faves & they never last long :)
http://allrecipes.com/recipe/cinnamon-roasted-almonds/detail.aspx
ReplyDeleteSimple, easy, and sooo yummy! :)
What a wonderful idea for a competition! Living in South Africa, our Christmas season falls over mid summer. So traditionally we have cold dishes and outdoor picnics. I am a very healthy eater most of the year, but my festive season treat is Trifle. Yummy, decadent layers of sherry soaked cake, fruit, custard, cream and nuts. This decadent pudding makes up for all the puddings I don't have during the year!! ...and it's real easy to make. Here is a link to this delicious recipe - http://www.capetownmagazine.com/recipes/Summer-Christmas-trifle-recipe/106_22_17743
ReplyDeleteHere is a recipe from a department store that used to be in Cleveland, Ohio - Higbee's and their restaurant - The Silver Grille. Hope it brings back some memories!
ReplyDeleteHigbee Muffins
10 TB of butter
1 C of sugar
2 egg yolks
4 C of flour
1 tsp of salt
2 TB baking powder
2 C of milk
2 egg whites, beaten stiff
* Cook's note: the large amount of baking powder coupled with beaten egg whites folded into the batter just before baking yields light, tender muffins. Don't beat the batter.
Grease 24 muffins tins. Heat oven to 400 degrees.
Cream butter, add sugar and egg yolks and cream well. Combine flour, salt and baking powder. Add to creamed mixture, alternating with enough milk to only moisten the batter. Gently fold in beaten egg whites, just to completely combine. Divide into prepared tins. Bake in preheated oven for 20 minutes, until muffins test done.
From Debra Janning Matovic on FB.
Wow Nikki! I have to enter so generious from you. I'm not very good at cooking (love to eat christmas delicates tought). I say my favorite meal on christmas is white fish and potatoes with some veggies. And I also love gingerbreads with cinnamon tea.
ReplyDeleteI wish you very happy christmas and many greetings from Finland and good luck for 2012!
Niina
My Mom would make these every year for Christmas. The recipe was from a McCalls cookie cookbook from 1965. I love old recipes!
ReplyDeleteGlazed Fudge Drops
1 3/4 cup sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sifted unsweetened cocoa
2 eggs
2/3 cup salad oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup granulated sugar
1 cup coarsely chopped walnuts
Glaze
2 cups sifted confectioners sugar
2 to 3 tablespoons milk
Chocolate nonpariels
1. Sift flour with baking powder, salt, and cocoa, set aside.
2. In medium bowl, beat eggs slightly. Stir in salad oil, extracts, and sugar until thoroughly combined.
3. With wooden spoon, beat in flour mixture until smooth, stir in nuts. Refrigerate 30 minutes.
4. Preheat oven to 400 degrees. Drop by slightly rounded teasponfuls, 2 inches apart, onto ungreasd cookie sheet.
5. Bake 8 to 10 minutes. Remove to wire rack, cool partially.
6. Make glaze: In medium bowl, combine sugar and milk, stir until smoooth.
7. Spread tops of slightly warm cookies with glaze. Sprinkle with nonpareils.
Makes about 3 1/2 dozen
Laura Penner
queenlauralee@charter.net
A favorite that my mother always made for the holidays
ReplyDeleteHoliday Butter Cookies
1 1/2 c. butter(real butter)
1 c. sugar
1 egg
1/4 tsp. salt
4 c. flour
1/2 tsp. butter flavoring
2 tsp, vanilla
Cream sugar and butter, it should appear white in color, add egg and salt. Work in flour. Add flavorings.
Bake at 375 degrees until barely brown.
They can be put through a cookie press, I have my grandmother's original press, a large metal cylinder with threading for the press on one end and attachments on the other. The press has a large black knob that you screw down the plate to press the dough through the cylinder and out the other end. I have her old plates and there is a tree plate and we color the dough with green food coloring and put a red hot candy at the top for decoration.
Just not Christmas without those cookies! Merry Christmas to all and thank you Nikki for such beautiful works of art! Your passion shows in your work.
not much of a cook, I love my mum's homemade cauliflower cheese with Christmas Dinner and her very sweet and overindulgent trifle after, yum yum. Wishing you all a very Merry Christmas
ReplyDeleteI Love this time of year because you get to eat all sorts of different, yet yummy Christmas cookies. This is a new one I made this year and it came out so yummy I just have to share the recipe.
ReplyDeleteCowboy Cookies
Ingredients
* 3/4 cup pecans (3 ounces)
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed light-brown sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1 1/2 cups old-fashioned oats (not instant or quick-cooking)
* 6 ounces semisweet chocolate, cut into 1/4-inch chunks
* 1/2 cup shredded unsweetened coconut
* Vegetable-oil cooking spray
Directions
1. Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
2. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
4. Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
5. Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers
These come out soooo Good :P (lol).
So Awesome of you to throw such a great contest for your fans. I truly hope you and yours have a great and wonderful Christmas.
Homemade cresent rolls
ReplyDeleteIngredients:
1 package dry yeast
1 cup warm water
1 cup butter or margarine melted
1/2 cup sugar
3 eggs
1/2 tsp salt
4 cups all purpose flour
Directions:
1. In small bowl, dissolve yeast in warm water. In a mixing bowl, beat butter and sugar.
Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves the side of the bowl and is soft. (Do not knead.) Cover and refigerate over night.
2. Punch down dough; turn onto a floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheet. Curve ends to form cresents. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 350 degrees F for 20-22 minutes or until golden brown. Remove from pans to wire racks.
YUM!! Makes my mouth water thinking anout these!
~Ashlee
ashleemarie0415@gmail.com
My Mom's Pecan Swirls
ReplyDelete42 Servings
Prep: 25 min. + chilling Bake: 10 min. + cooling
Ingredients
2 cups butter, softened
2 packages (8 ounces each) cream cheese, softened
2 teaspoons Spice Islands pure vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
2-1/4 cups finely chopped pecans
1-1/3 cups sugar
Directions
In a large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Divide into three portions. Wrap each in plastic wrap; refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll each portion into a 16-in. x 9-in. rectangle. Combine pecans and sugar; sprinkle over dough to within 1/2 in. of edges. Roll up each rectangle tightly jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours.
Unwrap and cut into 3/8-in. slices. Place 2-in. apart on lightly greased baking sheets. Bake at 400° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Yield: 7 dozen.
Nutrition Facts: 1 serving (2 each) equals 164 calories, 15 g fat (7 g saturated fat), 29 mg cholesterol, 132 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein.
My mom used to make a Pumpkin Flan it was delicious! And its something simple, I try making it doesnt taste the same but Ill eventually get their!
ReplyDeleteGot a recipe :) Not the same one my mom (she pass away and she never wrote it) But it think is pretty good :D
http://cltampa.com/dailyloaf/archives/2010/11/04/the-holy-grail-of-custard-pumpkin-flan-recipe#.TvDlZJ0f4VY
Vanessa M Pellot
usagiluna@yahoo.com
I love to bake so it's hard to pick just one but have a few years of trying different recipes this is by far my favourite for Gingerbread
ReplyDelete125g Butter - Softened
1/2 Cups of Capliano Honey and Ginger
1/2 Cups of dark brown sugar
1 egg yok
2 1/2 cups of plain flour
1 teaspoon Bicarbonate of soda
1.Mix butter, Capliano Honey and Ginger and dark brown sugar together in a medium bowl until creamy. Add egg yolk and beat until combined.
2.Shift the flour and Bicarbonate of soda and add to mixture. Store with wodden spoon until combined. Use hands to gather into firm dough. Knead lightly, then divide into 2 discs. Warp discs in plastic wrap and refrigerate for 1 hour..
3. Preheat ovan to 170*C (about 350*F)
4. Knead each dis until smooth, roll out on a floured surface to 3 mm thick. Use cookie cutters to cut shapes. Place carefully on tray about 2cm apart. Gather scraps and re-roll to make more shapes.
5. Bake for 8 -10 min or until golden. Stand on trays for 10 min and then place on wire rack to cool.
6. Decorate as desired or leave plain.
Can be stored in airtight container to 1 week. This doesn't happen at my house normal gone with in a day
Enjoy
fantastic giveaway! my favorite recipe is for Butter Toffee. You can find it here: http://www.joyofbaking.com/candy/Toffee.html
ReplyDeleteit is wonderful even without the nuts and chocolate on top. this weekend I made it with pistachios and mmmm. If I don't hide it dh will eat the whole batch in one sitting!
Carmel rolls
ReplyDelete2loaves frozen bread dough
1/2 cup butter
1 cup brown sugar
1 large package of Jello vanilla pudding mix ( not instant )
2 tbsp milk
1/2 tsp cinnamon
Thaw bread but do not allow it to raise. Grease a 9x13 pan. Tear one loaf into pieces and drop helper skelter into pan. Melt butter on low heat and add everything but the bread. Stir until smooth then pour over the torn up bread. Tear up second loaf and fill in the empty gaps in the pan. Let raise for 2.5 to 3 hours. Cook at 375 for 25 minutes. Turn upside down onto sheet pan and enjoy.
Merry Christmas
Nick Jacobs
Ndj4523@hotmail.com
Favorite holiday recipe...hmmm...well I'm not much of a cook either, as someone else mentioned above...LOL...my mum was the cook and I miss her Trifle (again someone else mentioned that above!) but Christmas is such a fun time - I have a silly, fun, cookie project - perfect for doing with little ones and easy for those who like me can't cook, but want to do something "Christmasy":
ReplyDeleteRudolph Cookies:
First, you get Nutter Butters, or any peanut shaped, peanut butter cookie, at the supermarket. Then M&M's (or Smarties), small pretzels, and white frosting. Split the cookies open and put some white frosting in with the exsisting filling. Break a pretzel to make antlers and stick them in the frosting on each side of the top of the cookie; then put the cookie back together. Then, with white frosting for glue, attach M&M's for eyes (green, brown or blue!) and a red M&M for his nose on the front, and VOILA! A Rudolph the Red Nose Reindeer Cookie! They're tasty, silly, fun and no baking! Perfect! Merry Christmas!!!
Chris O
rcogeneral@aol.com
My Mom makes these no-bake rum-balls. We have made them with numerous different liquors and different coatings as well.
ReplyDeletehttp://www.cooks.com/rec/view/0,1710,128183-254194,00.html
Love your art work! We all love rum cake for Christmas holiday. Every year my brother asks me if I am going to make a rum cake....the one year I did not make it, he acted like the world was going to end or something...lol. It's a receipe handed down in my family and it goes like this:
ReplyDeleteRum Cake:
Ingredients:
1 Box Duncan Hinds Butter Golden Cake Mix
1 Box Instant Vanilla Pudding
3/4 Cup Cooking Oil
3/4 Cup Milk
4 eggs
1 Large tablespoon Rum Flavoring
1/4 cup Chopped pecans (Pat arount the cake pan)
Preheat Oven 350 degrees. Grease and flour bunt pan. Pat chopped pecans around on inside of pan. Mix above ingredients until well blended. Then, pour cake mixture into bunt pan and bake for 1 hour or until toothpick inserted comes out clean.
When cake is done, remove from oven and mix icing as below.
Icing:
1 1/2 cup powered sugar (confectioners sugar)
1/4 cup water
1/4 cup Rum Flavoring
3/4 Stick of butter or margarine
1 Cup chopped pecans
Melt margaring in pan and add the other ingredients. Heat until mixture comes to a rolling boil. Pour hot icing mixture over cake while still in bunt pan being sure to pull sides of cake away from pan so mixture will seep into the entire cake.
Remove cake from bunt pan only after completely cooled.
Delicious!!!
Donna Reid
dtrreid@hotmail.com
Well someone else posted as well but I call them buckeye balls. Peanut butter and chocolate. Two of my most favorite things.
ReplyDeletehttp://www.thefacegamer.com/cafe-world-winterfest-day-11-part-2-setting-the-table-sets-of-cutlery-and-garlands/
Becky veach
B.veach@mchsi.com
Ravensgrove Coven
ReplyDeleteMoney Berry Pie or Momma’s Money Cobbler
This is one of my favorites Spells. From my Great Grandmothers Magickal heart. This one works and you will truly enjoy sharing it with your family. And great during the holidays when money is tight.
Blackberries have the power to draw Money as well as heal and protect. So a Blackberries Pie, really dose work wonders.
You’ll Need;
Heated Oven to 425 degrees.
2 8 inch Pie crust, bottom and top
4 Cups Fresh Blackberries
3/4 Cups Sugar
3 Tablespoons Flour
1/8 teaspoon Cinnamon
1, 1/2 teaspoon Lemon juice
1 Tablespoon BUTTER (not margarine)
In a Double Boiler, get all the above ingredients go a slow bubble.
Once to a bubble, Stir 13 times as you chant, 13 times;
Money Pie work for me,
I need money come to me,
Money Pie as I eat,
Money I will soon meet.
Take off the heat as soon as you stir the 13th time and sit aside.
Now you have two choices, a Blackberry Pie or Blackberry Clobber.
For the Pie, just pour the Blackberry filling into the pie shell and cover the top with the other shell. Cut and shape it to fit your pan. Cut a few air holes in the top crust, whatever you wish is fine, I like stars.
For the Clobber; Slice 1 and 1/2 of the pie crust into dumplings, add Blackberry filling. Pour the whole thing into a baking dish. Cover with the remaining crust, place in any shape on the top you like, I like little stars and moons.
For Pie and Clobber; Place in your oven on a cookie sheet at, 425 degrees and allow to bake for 35 to 45 minutes or until the pie in golden brown on the top.
As you remove the Pie or Clobber for the Oven, Say aloud;
Money Pie we shall Eat,
Money we shall meet.
Blessed Be...
"Kapushka" (Old family recipe)
ReplyDelete1/2 head cabbage
1 pound ground beef
2 cups cooked rice
20 ounce can of tomato sauce or 16 ounce can of tomato paste
Onion Salt (to taste)
1 Tsp
pepper
Brown ground beef in skillet, don't drain, use the extra juice for flavor!
Combine cabbage and burger into LARGE soup pot.
add water just to cover
Mix in tomato sauce/paste
Add several dashes of Onion Salt and pepper then allow to simmer for at least 1 hour. The longer is cooks, the more flavor it has! (The next day is even better).
Prepare rice while waiting! I used white rice, but any type will do.
It will thicken while cooking.
Add cooked rice, salt to taste and serve with Garlic bread or rolls. :)
This is one that my family enjoys during the holiday season. They are fine for anytime of the year but Christmas time seems to be best. My aunt usually makes some and puts it in little cute gift containers to hand out. I don't have her recipe but found one that I'm sure is similar ;)
ReplyDeletehttp://allrecipes.com/recipe/creamy-peanut-butter-fudge/detail.aspx
I love your work!!!! Thaqnk you for doing this for us. OK, one of my favorite cookie recipes is called Chocolate Gooey Butter Cookies. Super quick and easy.
ReplyDelete8 ounces cream cheese at room temperature
1 stick of butter at room temperature
1 egg
1 teaspoon vanilla extract
1 box moist chocolate cake mix
Confectioners sugar
Preheat oven to 350 degrees
In a large bowl cream the butter and cream cheese until smooth. Beat in the egg. Beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioners sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake for 12 minutes. The cookies will be soft and gooey. Cool completely and sprinkle with more confecitoners sugar.
This is an old family recipe from Great Grandma's day. Good tasting, not too sweet! She always used poppy seed filling as well apricot jam.
ReplyDeleteKolachky
1 (.6-ounce) cake fresh yeast or 1 package active dry yeast
5 cups all-purpose flour
1/2 pound vegetable shortening
1/2 pound (2 sticks) butter, softened
3 large egg yolks
1 cup sour cream
Filling of choice
Confectioners' sugar
Preparation:
In a large bowl, mix together flour and yeast. Work in Crisco and butter. Add eggs and sour cream, mixing with your hands until well incorporated. Shape into a ball, wrap with plastic and chill at least 1 hour or overnight.
Heat oven to 350 degrees. Line baking sheets with parchment paper or bake on ungreased pans.
Sprinkle granulated sugar thickly on a flat surface. Roll out dough to 1/4-inch thickeness. Cut into 2.5” squares. Depress in the center lightly with your thumbe to make a depression. Place 1 tablespoon of filling in center and bring together all 4 corners and pinch, dampen with water to hold if necessary. Transfer kolachky to prepared pan and repeat until all the dough is finished.
Bake 15 to 20 minutes or until edges start to brown. Cool and dust with confectioners' sugar. Store tightly covered.
This is the bomb: Pumpkin Trifle by Paula Deen:
ReplyDeletehttp://www.foodnetwork.com/recipes/paula-deen/pumpkin-gingerbread-trifle-recipe/index.html
Tami Shurling
angelwolf_storm@hotmail.com
Oh my goodness, I am so excited about this!! I love you work
ReplyDeleteThese sandwiches are so easy. Recipe can easily be halfed. I make the full amt. and never have leftovers.
Italian Beef Sandwiches
10 lbs. Round or Rump Roast (have butcher thinly slice)
1/2 c. vinegar
2 TBS. Worcestershire Sauce
2 cloves garlic (minced)
1 TBS.Oregano
2 med. Onions (diced)
salt and pepper to taste
Put beef and onions in an oblong baking dish. Mix remaing ingredients and pour over beef and onions. Cover lightly and bake 3 hrs. or until done at 350 degrees.
Sauce
7 & 3/4 c. Water
3 Beef Boullon Cubes
8 TBS. Worcestershire Sauce
3 tsp. Oregano
1 (.7oz) pkg. Dry Italian style salad dressing mix
2 tsp. Basil
1 pkg.(dry) Au Jus mix
Once beef is cooked, combine all 7 sauce ingredients in a saucepan. Stir well to mix, bring to a boil, stir again making sure to mix well. Remove from heat once boil is reached. Cool 10 minutes then pour over cooked beef.
Serve on Hoagie Buns
Serves 10-16
Will keep up to 2 weeks in fridge. if you have any to keep!!
I forgot to put my eamil so I here it is. (They call it holiday brain!!)
ReplyDeleteRhonda
jokinuhaha at aol dot com
submitted the Italian Beef Sandwich (umm umm good)
Thank you so much to everyone who entered my giveaway!! All the recipes and lovely treats you all shared sound so delicious. =)
ReplyDeleteThe time to enter this giveaway is now over. I will be announcing the winner some time today!