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Recipe Contest Blog Candy giveaway!!

December 9, 2009 | 13 Comments

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Hey everyone! Since my recipe swap was such a hit, I am going to have a Recipe contest and give away some blog candy as the prize! All you have to do to enter is send me your favorite holiday recipe in the comment section of my blog. I will pick a winner on Sunday to win this adorable set of Christmas cards and gift box to put them in.

 

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Filed Under: Blog candy!, Christmas

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Comments

  1. Kellie says

    December 9, 2009 at 11:08 pm

    Hi Lisa,
    Here is a yummy recipe :
    Oreo Balls
    1 package oreo cookies
    1 package cream cheese
    white bark
    Take apart oreo cookes and scrape center into seperate bowl.
    Mix center filling with cream cheese and set aside.
    Crumble up oreo cookies (I put them in a ziploc bag and use my rolling pin).
    Mix with cream cheese mixture.
    Form balls and place in fridge for hour or two to firm up.
    Once firm, melt white bark.
    Dip formed balls into white bark and place on wax covered cookie sheet.  Place in fridge.
    Once white bark hardens on oreo ball place in sealed container.
    Enjoy!!
    I think these are a little too sweet for me, so I take out about a quarter of the oreo filling prior to mixing with cream cheese.
     
    Kellie

  2. Pat S says

    December 9, 2009 at 11:36 pm

    Lisa, these are delicious!
    Christmas Biscotti
     
    ½    cup margarine or butter        
    1     cup sugar
    2½  tsp. baking powder
    1     tsp. aniseed, crushed
    2     eggs
    1     egg yolk
    3     cups all-purpose flour
    ½    cup chopped red candied cherries
    ½    cup chopped mixed candied fruit
    1     tablespoon finely shredded orange peel
    1     egg white   
    1     tablespoon sugar
     
    1)    Beat margarine in a large bowl with an electric mixer on medium to high speed for 30 seconds.  Add the 1 cup sugar, baking powder, and aniseed.  Beat till well combined.  Beat in whole eggs and egg yolk.  Beat in as much of the flour as you can with the mixer.  Stir in remaining flour *, candied fruits, and orange peel with a spoon.  (* You may find that you only need 2 ½ cups of flour.  The dough will be quite stiff.) Divide dough in half.           
     
    2)    Spray cookie sheet with spray oil. Shape each half into an 11x2x1-inch loaf.  Place on a cookie sheet.  Stir together egg white and 1 teaspoon water.  Brush over dough.  Sprinkle with 1 tablespoon sugar. 
     
    3)    Bake in a 375 degree oven 20 to 25 minutes or until light brown.  Cool on sheet 1 hour.  Cut each loaf diagonally into ½ inch slices.  Place slices, cut side up, on an un-greased cookie sheet. 
     
    4)    Bake in a 325 degree oven 10 minutes.  Turn slices over; bake 10 to 15 minutes more or till crisp.  Cool on racks.  Makes 36.  

  3. Christina L. says

    December 10, 2009 at 12:26 am

    Divinity
    2 ½ c. sugar
    ½ c. water
    ½ c. light-colored corn syrup
    2 egg whites
    1 tsp. vanilla
    1 or 2 drops of food coloring (optional)
    ½ c. candy, fruit or nuts (whatever your preference)
    ·          In a 2 quart heavy saucepan combine sugar, water, and corn syrup.  Cook & stir over medium-high heat until mixture boils.  Clip a candy thermometer to the side of the pan.  Reduce heat to medium; continue cooking, without stirring, until the thermometer registers 260 degrees, hard boil stage (10-15 min). (Adjust heat as necessary to maintain a steady boil).
    ·          Remove pan from heat; remove thermometer.  In a large mixing bowl beat egg whites with a freestanding electric mixer on medium speed until stiff peaks form (tips stand straight). Gradually pour hot mixture in a thin stream over egg whites, beating on high speed about 3 minutes; scrape sides of bowl occasionally.  Add vanilla and, if desired food coloring.  Continue beating on high just until candy mixture starts to lose its gloss (5 or 6 min.) When beaters are lifted, candy mixture should fall in a ribbon that mounds on itself.
    ·          Drop a spoonful of candy mixture onto waxed paper.  If it stays mounded, the mixture has been beaten sufficiently.  If mixture flattens, beat ½ to 1 min more; check again.  If mixture is too stiff to spoon, beat in a few drops of hot water until mixture is softer.  Immediately stir in candy.  Quickly drop remaining mixture onto waxed paper.  Store tightly covered up to 1 week.
     
    Lisa,
    I chose my favorite recipe which is Divinity.  A couple of key reminders is that you have to make this when the humidity levels are low.  The candy will NOT set up when it is a rainy day or high humidity levels.  I have no idea why, but it's true.  Trust me, I have wasted several mixtures in the past before I realized this.
     
    Enjoy!

  4. Mary Davis says

    December 10, 2009 at 1:19 am

    A hit with my son since he was a little child. (my mother-in-law gave me this recipe almost 30 years ago.)
    Salmon Loaf
    1 lb. can Red or Pink Salmon (deveined)
    1 can (10 1/2 oz.) Cream of Celery or Mushroom soup
    1 cup seasoned croutons
    2 eggs
    2 tablespoons minced onion

    Combine all ingredients.  Pack lightly in greased (don't forget this or it will stick to your pan). 1 1/2 qt. pan uncovered at 350 degrees for an hour and a half.  MAKES 4 SERVINGS.
     

  5. Mary Davis says

    December 10, 2009 at 1:26 am

    Salmon Loaf (recipe shared by my mother-in-law, such a favorite of my son)
    1 lb. can red or pink salmon
    1 cup pepperidge farm seasoned stuffing
    2 tablespoons minced onion
    2 eggs, slightly beaten
     10 1/2 oz. can cream of celery or mushroom soup.

    Combine all ingredients.  Pack lightly greased ( make sure you grease the pan or it will stick) 1 1/2 qt. loaf pan uncovered.  Bake in preheated oven at 350 degrees for 1 hour and a half.  Makes 4-6 servings.
    I loved your recipe swaps.  I had a recipe for the white bark years ago and misplaced it so I was happy you had one.  Thanks for sharing.

     

  6. Georgann G says

    December 10, 2009 at 9:23 am

    This is a must have with turkey, but goes well with beef or ham!  My mom insists on this for family holiday meals, no matter what is on the menu!
    Cranberry Mold
    Chop  half a bag of fresh cranberries and sprinkle with 1/3 c. sugar or splenda.(I use the pampered chef food chooper.  You'll want them medium to finely chopped.  A food processor can be used as well)  Set aside for 20mins.
    Drain large can of crushed pineapple, reserve the juice.  Drain 2 small or 1 large can of mandarin oranges (juice not needed).  In large bowl, combine pineapple and oranges.  Add 1/2 to 2/3 c. chopped pecans and 1 c grapes (can be halved if you like).  Finely chop one large stalk of celery and add to bowl.  (I know this sounds odd, but adds yummy crunch that you can't leave out.)
    Prepare jello.  (I use sugar-free cranberry, but any red jello works well.)  Boil 1 c. water to dissolve one small box of jello.  Use reserved pineapple juice as the other cup of liquid.  Let cool. 
    Cranberries should be ready to add to large bowl of fruit.  Then add jello.  This mixture will have jello just barely covering rest of ingredient.  I put this in a ring mold to chill/serve.  You could also do individual small ramekins.  It is so refreshing and light.  Because you can use sugar free jello and splenda, this can be a calorie friendly side dish. 
    Hope you enjoy this!
    Georgann

  7. Jean Baynor says

    December 10, 2009 at 12:39 pm

    Easy Chocolate Pie (Shared with me by a dear friend)
    6 Hershey Bars (Melt in bowl in microwave) 
    8 oz. Cool Whip (Add melted chocolate to cool whip)
    1 teaspoon vanilla extract (Add to above)
    Pour into a graham cracker crust and refridgerate.
    HOW EASY IS THAT!!  I have been told it is delicious!  I'll be making one soon!

  8. Darleen says

    December 10, 2009 at 4:04 pm

    I love recipes and love to share mine with others. I prefer simple and few ingredient recipes and here are a few of my all time favorites;
    Turtle candies
    1 bag of small pretzels
    1 bag of Rolo wrapped candies
    36 whole pecan halves
    Place pretzels on a cookie sheet then unwrap Rolos and place one on the center of each pretzel. Bake at 250 degrees for 5 minutes and remove from oven. Place a pecan half on each Rolo, pushing down to squish the chocolate into the pretzel.  Chill and enjoy. These freeze really well.
    Peanut candy drops
    1 pkg of vanilla or almond bark
    2 medium size jars of roasted salted peanuts.
    Heat bark till melted, pour in first jar of peanuts and half of the other jar, you can add more peanuts as you see the candy getting as thick with nuts as you want. Then take spoonfulls of candy and drop onto wax paper. Let cool. These freeze realy well.
    HOpe you all enjoy these fun and easy candy favorites, and have a sweet and memoable Holiday Season!
    Hugs to you all,
    Darleen Maahs
     
     
    Immediately place

  9. Juliana Bibas says

    December 10, 2009 at 10:47 pm

    Vegan Cocoa Gingersnaps
    This recipe is pretty forgiving and is "a little of this and that" type recipe, so  you are going to want to mess with it some.   The easiest way to make the dough in a food processor, but I have also used a hand mixer and that works fine as well.  These are SOO yummy!
     

    1 cup white sugar, plus extra for rolling
    1 cup Earth Balance margarine (softened to room temperature)
    1 cup dark molasses
    2 teaspoons baking soda
    1 teaspoon ground ginger– probably more, be generous
    1 teaspoon ground cinnamon– probably more, be generous
    proportional amounts of cloves, cardamom, nutmeg, if you got 'em (about 1/2 tsp. each)
    4 cups all-purpose flour– you can substitute a little whole wheat probably, though I wouldn't do more than a cup
    1/2 c. + baking cocoa
     

    DIRECTIONS

    Preheat oven to 425 degrees F (220 degrees C). Lightly grease cookie sheets.
    In a food processor, whirl together the sugar and margarine until smooth. Whirl in the molasses. Combine the baking soda, spices and flour; blend into the molasses mixture. Adjust ingredients to taste. This cookie dough has no egg in it so you can adjust it to optimum deliciousness before you bake. The unbaked dough will look sort of like rich, dark, loamy soil, but will hold together when squished in your hand.

    Dump out some extra white sugar into a little bowl. Squish the dough into balls with your hands and roll the balls in the white sugar. Arrange aesthetically on baking sheet. These spread some but not a ton.

    Bake for 5 to 7 minutes in the preheated oven. remove from baking sheets to cool on wire racks.

  10. Carol Sielski says

    December 12, 2009 at 1:32 am

    Here's an easy one:
    Christmas Ribbon Bowl
    2 1/4 c. boiling water, divided       1 sm. pkg. lime jello
    1 c. ice cubes                                  1 sm. pkg. strawberry jello
    1  8oz. tub Cool whip, unthawed, divided
     
    Stir 3/4c. of boiling water into dry lime jello mix in large bowl until completely dissolved.  Add ice cubes; stir until slightly thickened.  Remove any un-melted ice.  Pour into 1 1/2 qt. serving bowl. Refrigerate 15 min., until set.
     
    Stir remaining boiling water into dry strawberry jello in large bowl until completely dissolved.  Add 2/3 of frozen topping; stir with whisk until whipped topping is completely melted and mixture is well blended.  Carefully pour strawberry mixture over lime layer in  bowl.  Refrigerate 2 hours or until set.  Top with remaining whipped topping, just before serving.

  11. Nicole Chaplin says

    December 13, 2009 at 1:16 am

    Triple Layer Peanut Butter Brownies
    What You Need!

    1 pkg. (19 to 21 oz.) brownie mix (13×9-inch pan size)

    1 cup  cold milk

    1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

    1 cup  creamy peanut butter

    1/2 cup powdered sugar

    1-1/2 cups  COOL WHIP Whipped Topping (Do not thaw.)

    3 squares BAKER'S Semi-Sweet Chocolate

    1/2 cup  PLANTERS Dry Roasted Peanuts, coarsely chopped

    Make It!

     
    PREPARE and bake brownies in 13×9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
    SPREAD pudding mixture over brownies.
    MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

  12. Reseller Hosting says

    January 3, 2010 at 1:48 pm

    Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

  13. MaryBeth Salisbury says

    February 10, 2010 at 8:49 pm

    Holiday Double Chocolate Cookies
    Ingredients:
    1 1/2 cups all purpose flour
    1/2 cup Hershey's cocoa
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup (1 stick) butter or margarine, softened
    3/4 cup packed light brown sugar
    1/2 cup granulated sugar
    1 teaspoon vanilla extract
    2 eggs
    1 1/3 cup (10 oz pkg) Hershey holiday bits OR Holiday M&M's (plain chocolate)
    Directions:
    Heat oven to 350 degrees.  Lightly grease cookie sheet.  Stir together flour, cocoa, baking soda and salt.  In large bowl, beat butter, brown sugar, granulated sugar and vanilla until well blended.  Add eggs; beat well.  Gradually add flour mixture, blending well.  Stir in 1 cup Holiday bits or holiday M&M's.  Drop by rounded teaspoons onto prepared cookie sheet.  Press 8 to 9 of remaining bits or M&M's on top of dough before baking.  Bake 7 to 9 minutes or until cookie dough is set.  Do not overbake.  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.

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