A Giveaway, from our Holiday Kitchen to Yours!

From Our Holiday Kitchen to Yours #ctmh #closetomyheart #ctmhholidaykitchen #holidaykitchen #holidayrecipes #holidayfood #holidaymemories #tradition #holidaytraditions #Christmas #NewYears #familytraditions #memorykeeping #storytellingCan you believe that Christmas Day is less than 2 weeks away? As we all attempt to get some last-minute menu details in place, we thought it would be fun to host a recipe swap, right here on the blog! If you’d like to participate (and we hope you will), just post a holiday recipe and any story that might go along with it in the comments below.

To get us started, we have some yummy treats from a few of our favorite ladies at the Home Office:

From Our Holiday Kitchen to Yours #ctmh #closetomyheart #ctmhholidaykitchen #holidaykitchen #holidayrecipes #holidayfood #holidaymemories #tradition #holidaytraditions #Christmas #NewYears #familytraditions #memorykeeping #storytelling


From Our Holiday Kitchen to Yours #ctmh #closetomyheart #ctmhholidaykitchen #holidaykitchen #holidayrecipes #holidayfood #holidaymemories #tradition #holidaytraditions #Christmas #NewYears #familytraditions #memorykeeping #storytelling


If you’re not quite sure whether or not you want to share those delicious recipes and memories that are running through your mind right now, we’re sweetening the deal by adding a giveaway to help you preserve, celebrate, and remember your holiday table the way you would any other tradition. Share a recipe in the comments below and be a subscriber to this blog for a chance to win one of FIVE Cut Above® Holiday Kitchen Bundles!

From Our Holiday Kitchen to Yours #ctmh #closetomyheart #ctmhholidaykitchen #holidaykitchen #holidayrecipes #holidayfood #holidaymemories #tradition #holidaytraditions #Christmas #NewYears #familytraditions #memorykeeping #storytelling

The Cut Above® Holiday Kitchen bundle comes with:

30 – recipe cards
12 – overflow cards
10 – title cards
8 – journaling cards
6 – divider pages
2 – sticker sheets
36 – Memory Protectors™
1 – My Acrylix® From the Kitchen stamp set
1 – Black Everyday Life™ Album

Whether they are old family recipes or new favorites, the meals and goodies we prepare become part of the holidays themselves. The Holiday Kitchen Cut Above® recipe kit includes everything you need to get all those recipes in one place together with the stories and memories that make them so special—and it makes a wonderful gift, especially when filled up with your tried and true recipes!

Share a favorite recipe with us or share more than one to increase your chances to win a Cut Above® Holiday Kitchen bundle. (Posting the same recipe multiple times does not count and will not increase your chances of winning!) If you are not yet a subscriber, all you have to do is push the big blue button on the side bar that says “Subscribe to list” for your entry to count for the prize drawing. You have until noon tomorrow, Friday, December 14 (MST) to enter. Even if you miss the deadline, share a recipe anyway! The more the merrier!

Now remember, this Holiday Kitchen recipe kit is only available for purchase through the end of the year. Make sure to get yours while you still can!

Now it’s your turn: what’s cooking in your holiday kitchen?

Leave a comment

125 thoughts on “A Giveaway, from our Holiday Kitchen to Yours!

  1. For many, many years our traditional Christmas breakfast has been these caramel cinnamon sweet rolls. Love that you can have them ready to just bake Christmas morning, and they are easy to enjoy with a cup of coffee while opening gifts and stockings! However, I have to make sure to split the pan between cashews and pecans as my daughter loves the cashews and my son the pecans. I like both!

    Cinnamon Rolls

    Let 2 loaves of frozen bread dough thaw. Grease 9X13 pan – put nuts in the bottom. Cut bread into bite size pieces into the pan. Mix one large regular (not instant) vanilla pudding, 1/2 cup melted butter, 1 cup brown sugar , 1 tsp cinnamon and 2 tbsp milk. Dribble mixture over bread pieces. Cover and refrigerate overnite then bake at 375 for 30 minutes. Take out of oven, let cool slightly and then flip them over out of the pan. I usually put aluminum foil over them, and then flip them onto that. It makes cleanup easier as you don’t get the caramel all over the place!

  2. I have purchased supplies for 6 cookbooks that I haven’t started yet!

    Sweet and Salty Crispix (literally a 5 minute recipe – takes longer to cool that to cook)

    1 box Crispix
    1/2 cup sliced almonds
    1/2 cup pecan pieces
    1 1/2 cup brown sugar
    3/4 cup butter or margarine
    1/3 cup light corn syrup
    1/2 tsp. soda

    Boil together sugar, butter and syrup for 1 1/2 minutes after mixture comes to a full rolling boil. Remove from heat. Add soda – mixture will foam. Stir until foaming slows but doesn’t stop. Stir in nuts.
    Pour 1/3 of the box of Crispix into a microwave safe bowl. Pour syrup over. Toss gently. Microwave on high 30 seconds. Remove from microwave and toss in another third of the box. Microwave 30 seconds. Remove and repeat with last third of box. Spread on wax paper to cool. Break in pieces. Store in an airtight container.

  3. So many yummy ones for the holidays but probably one of my favorites is loaded potato soup

    12 slices bacon
    2/3 cup margarine
    2/3 cup all-purpose flour
    7 cups milk
    6 yukon gold baked potatoes, peeled and cubed
    4 green onions, chopped
    1 1/4 cups shredded Cheddar cheese
    1 cup sour cream
    1 teaspoon salt
    1 teaspoon ground black pepper

    Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
    In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened.
    Stir in potatoes and onions. Bring to a boil, stirring frequently.
    Reduce heat, and simmer 10 minutes.
    Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

  4. My newest find from my neighbor, a brand new Nuts and Bolts recipe, I can`t keep it in stock, lol.

    Ranch Nuts and Bolts
    -2 pkg dry Hidden Valley Ranch Salad Dressing
    -2/3 cup of oil
    -Shreddies, Chex, Pretzel sticket, goldfish, small Breton Crackers, mixed nuts, cheese nibs or any assortment that you like for nuts and bolts. Mix dry ingredients in large silver roasting pan. Mix dressing mix and oil together well and pour over dry ingredients and mix well. Bake at 250 degrees C for 15 mins then stir and bake again for another 15 mins. Eat till you can`t eat no more. Enjoy!

  5. My mom made these every year and were always a hit with everyone. Now, I make them, package in decorative tins and give to some of my neighbors. You need a special “iron” to make them, kind of like a waffle iron, and take a bit of time, but so worth it.

    Mom’s Pizzelles

    1/2 cup margarine

    2/3 cup sugar

    3 eggs

    1 3/4 to 2 cups flour

    1 tsp. salt

    1 tsp. vanilla

    Beat margarine until smooth. Gradually add sugar and beat well. Add eggs and vanilla and beat. Sift flour, baking powder and salt into egg mixture. Use a trounded teaspoon for each cookie. Dust with powdered sugar while warm. Store in sealed container.

  6. Christmas Chocolate Truffles


    Ÿ 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces

    Ÿ 1/2 cup of heavy whipping cream

    Ÿ 1 teaspoon of vanilla extract

    Truffle coatings

    Ÿ Cocoa powder

    Ÿ Finely chopped walnuts

    Ÿ Finely chopped almonds

    Ÿ Chocolate sprinkles



    1 Heat cream to a simmer: In a small, heavy saucepan bring the heavy whipping cream to a simmer (stir and scrape down the sides with a spatula every few minutes).

    2 Make chocolate base: Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth.

    3 Refrigerate for 2 hours: Allow to cool, then place in the refrigerator for two hours.

    4 Roll into balls and chill overnight: Use a teaspoon to roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

    5 Roll in cocoa powder: Roll in cocoa powder, chopped nuts, or spirinkles and serve, or place back in the refrigerator until needed.

    I started to make these as Christmas gifts for family when I was a broke, University student. It was hard to resist licking my fingers when rolling them into balls! My family would pounce on them each year. I haven’t made them in ages, maybe this year I will 😉

  7. Chocolate Chip Cheese Spread
    1 stick of butter
    8 oz cream cheese
    1/4 tsp vanilla
    3/4 cup powdered sugar
    2 Tbsp brown sugar
    3/4 cup mini chocolate chips

    Cream butter and cream cheese until fluffy, add vanilla and sugars. Blend well. Stir in chocolate chips. Refrigerate 2 hours.
    Serve with graham crackers, teddy grahams, etc.

  8. This is fun! I love new recipes. One of my favorites is

    Cranberry Pistachio Biscotti:
    2 1/4 cups flour
    1 cup sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    2 eggs
    2 egg whites
    1 tablespoon almond or vanilla extract
    3/4 cups chopped pistachios
    6 oz dried cranberries

    Preheat oven to 325
    Combine dry ingredients
    Whisk together eggs, egg whites, extract in a separate bowl
    Add to dry ingredients, mixing until just moist using an electric mixer.
    Add cranberries and nuts – mix thoroughly

    On a floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches wide.
    Place on cookie sheet and bake for 30 minutes or until firm.
    Cool on a wire rack.
    Reduce oven temp to 300 degrees. Cut biscotti into 1/2 inch slices. Place upright on cookie sheet and bake for an additional 20 minutes.

  9. My favorite snack is Ranch Pretzels, they are so easy to make and very tasty.
    1 package (20 ounces) large thick pretzels
    1 envelope ranch salad dressing mix
    3/4 cup canola oil
    1-1/2 teaspoons dill weed
    1-1/2 teaspoons garlic powder

    Break pretzels into bite-size pieces and place in a large bowl. Combine remaining ingredients; pour over pretzels. Stir to coat.
    Pour into an ungreased 15x10x1-in. baking pan. Bake at 200° for 1 hour, stirring every 15 minutes.

  10. Love this kit! Here’s my recipe:

    Slow cooked shredded chicken tacos


    2 lbs boneless chicken breasts
    2 cups salsa
    1 can black beans
    1 pkg taco seasoning
    1 cup frozen corn kernels

    put all in the slow cooker on low, cook for 6-8 hours
    Take chicken out, shred with 2 forks, then place back in the slowcooker for 30 minutes

  11. This recipe takes Christmas mince pies up another level.
    Fruit mince ingredients
    500 g rhubarb cut into slices
    300 g soft dark brown sugar
    1 vanilla pod
    1 tsp mixed spice
    110 gr raisins 110 gr sultanas 110gr currants
    1 Tblspn brandy
    Put sliced rhubarb with sugar into medium pan. Cut vanilla pod in half & scrape in seeds, adding pod to mixture with mixed spice & cook 5 mins. Add dried fruit simmer 30 mins. Stir in brandy
    & take off heat. Put into 2 medium & 1 small jar when cool
    2 &3/4 cups flour. 1 cup icing sugar pinch of salt
    250 gr unsalted butter 1egg
    1 tsp lemon juice 1/2 tsp lemon zest
    vanilla extract or paste to taste
    Use food processor to blend ingredient & refrigerate before using

  12. This recipe comes from a free grocery store holiday cookbook that I got in 1988. I make it every year and give to friends and family. Peppermint topped fudge.
    2 tablespoons butter or margarine. 2/3 cup (5-oz. can) evaporated milk. 1 1/2 cups sugar. 1/4 teaspoon salt. 2 cups miniature marshmallows. 1 1/2 cups semi-sweet chocolate pieces. 2 teaspoon vanilla. 1/3 cup butter or margarine. 2 1/2 cups sifted powdered sugar. 6 drops green food coloring. 1/2 teaspoon peppermint extract. 1 to 2 tablespoons water. 1/3 cup coarsely crushed peppermint stick candy. Line 12 x 7x 2 inch pan with foil. Butter foil. In a medium saucepan, combine 2 tablespoons butter, evaporated milk, sugar and salt. Cook over medium heat stirring frequently until mixture comes to a boil. Boil 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate pieces and vanilla. Stir vigorously until marshmallows are melted and blended. Pour into foil-lined pan. In a small mixer bowl best 1/3 cup butter until soft. Beat in powdered sugar, green coloring,extract and 1 tablespoon water. Add more water, 1/2 teaspoon at a time, until spreading consistency. Spread evenly over warm fudge. Sprinkle with crushed candy. Press down lightly. Chill. Remove candy from pan by lifting out foil. Cut into 60 pieces.

  13. CRAZY MEATBALLS – This recipe is a great for pot lucks and is a favorite of our family this time of year!
    2-1/4 lbs burger
    1 c. Bread Crumbs
    3 eggs

    Mix together and make into small meatballs, place in single layer on tray. Bake at 350 degrees until done. (Shortcut – buy a big package of meatballs and cook thru).

    1 12 oz. can cranberries (or closest size)
    1 12 oz. jar sauerkraut (or closest size)
    1 c. loose brown sugar
    1 – 12 oz. bottle chili sauce
    1 – 12 oz. bottle of water (I pour water in chili sauce bottle to get all chili sauce)

    Mix together and pour over meatballs that have been put in a crock pot. Cook in the crock pot for on low for several hours or on a higher temperature for 2 hours and let the guests dig in.

    The flavors mingle so well and guarantee this will surprise you with delight!

  14. A favourite at our house is Caramel Popcorn – and it’s one we make multiple batches of to hive away as gifts.
    Caramel Popcorn
    1 cup butter or margarine
    2 cups firmly packed brown sugar
    1/2 cup corn syrup or honey
    1 tsp salt
    1/2 tsp baking soda
    1 tsp vanilla
    6 quarts popped popcorn (we make 2 batches of 1/2 cup unpopped in our stovetop Theatre popcorn maker)

    Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly, then boil without stirring for 5 minutes.
    Remove from heat, stir in baking soda and vanilla. Grafually pour over popcorn, mixing well. Turn into 2 large cookie sheets (greased) or a large roaster.
    Bake in 200F oven for 1 hour stirring every 15 min. Remove from oven. Stir again in 5 min. And let cool. Store in tightly covered containers. You could add peanuts.

  15. Flax Seed Maple Cookies:

    1 cup margarine
    1/4 cup white sugar
    Cream well

    2 cups flour
    1/4 tsp salt
    1/4 flax seeds

    Roll in balls and press down. Bake at 300F for 25-30 mins.

    Icing sugar
    Maple extract
    Softened butter

  16. Green chicken chili
    White beans 2 cans
    Green enchi sauce 1 lg mild
    Broth 1 can
    Chicken or pork carnitas 2 breasts diced and cooked
    Chili powder cumin 1/2+ tsp
    Celery onion cooked first then as chicken
    Green chilis canned 4 oz

    Garnish with avocado, cilantro,& lime

    Cook the onion and celery, as the meat and brown. Add everything else and simmer 20 min. Serve and garnish as you like!
    Recipe from my upline!

  17. Tiger Butter
    1 package white almond bark
    1 package chocolate almond bark
    1 cup peanut butter

    Melt white bark in microwave safe bowl for 1 minute. Microsoft another 30-60 seconds, stir and add peanut butter and microwave 30-60 seconds. Stir and make sure it is completely melted. Pour into a large foil lined cookie sheet. Microsoft chocolate bark for 1 minute. Stir and microwave for 30-60 seconds. If not completely melted microwave another 30 seconds. Drop by spoonfuls onto white mixture and take a knife and swirl it to make a marbled effect. Put in fridge to cool about one hour. Cut into squares and store in an airtight container.

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