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. Magic Cookie Bars
    1/2 cup butter
    1 1/2 cup graham crumbs
    1 can Eagle Brand Sweetened Condensed Milk
    1 cup Chocolate Chips
    1 1/4 cup flaked coconut
    1 cup chopped nuts
    Preheat oven to 350
    In a 13 x 9″ pan melt butter in oven
    Sprinkle crumbs over butter, mix and press into pan
    Pour Eagle Brand evenly over crumbs
    Sprinkle with Chocolate Chips, then coconut and nuts
    Press down firmly
    Bake 25 – 30 Minutes until lightly browned
    Cool well before cutting
    Store loosely covered at room temperature

    Yummy !!

  2. I love having recipes that have been passed down from generation to generation. They bring back so many loving memories. This would make a wonderful album to dedicate them to. Seeing my grandmas handwriting gives me a warm feeling and I know she is with me.
    Whoever receives this cookbook will be very blessed. A wonderful place to store your treasured recipes and pass down to the next generation. Merry Christmas everyone.

  3. Whipped Shortbread
    1 Cup Soft Butter
    4 Tbsp cornstarch
    1/2 icing sugar
    1 1/2 cup flour
    Preheat oven to 350 degrees
    Place Butter in mixing bowl
    Measure dry ingrediants together
    in separate bowl, then add to butter
    using mixer on low speed until blended.
    Then turn mixture onto high speed until
    mixture resembles “whip cream”.
    Drop by spoonfuls on to a cookie sheet.
    Bake for 20 minutes
    A favourite for over 40 years.
    Thanks for the chance to win!!

  4. Pico De Gallo
    *This is a great recipe to go along with those chips while waiting for the holiday dinner*

    4 vine ripened tomato (diced)
    2 Jalapeno peppers minced seeds and all
    1 onion (diced)
    4 cloves of garlic (minced)
    1 bunch of cilantro (chop as much or as little as you like)
    2 limes halved
    Salt to taste
    Pepper to taste
    1 Tbls apple cider vinegar

    Dice Tomato and Onion and place in a bowl. Mince garlic and Jalapeno add to the bowl, chop as much cilantro as you like, and add to the bowl. Squeeze the lime juice on top. Add salt and pepper to taste and mix well. Sprinkle the apple cider vinegar over the top and stir.

    Chill in the fridge 30 minutes to allow flavors to meld.

    Serve with chips!

  5. What a fun prize!
    Taco salad
    6 Cups Lettuce
    2 Cups Cooked hamburger with taco seasoning mux
    1 Cup Shredded Cheese
    1 Cup Fritos
    Sour Cream to Taste
    Optional: Chopped Tomatoes Avocados, Corn

  6. Thanks for the chance to win! 😉
    Taco Soup….it’s something we have at most of my crops & events & it’s a hit every time! 🙂

    2 lbs. ground beef, browned and drained
    28 oz. can crushed tomatoes & 28 oz can of diced tomatoes
    (2) 15 1/4 oz. can corn, undrained
    (2) 15 oz, can black beans, drained
    (2) 15 1/2 oz can red kidney beans, drained
    2 envelopes dry Hidden Valley Ranch Dressing mix
    2 envelopes dry taco seasoning
    1 small onion, chopped

    Tortilla or Corn chips
    Shredded cheese
    Sour cream

    1. Combine all ingredients except the last three, in the slow cooker.
    2. Cover. Cook on low for 4-6 hours.
    3. Garnish individual servings with chips, cheese and sour cream! 

    This batch will fit into a 6 quart crock pot.

  7. Mini Christmas trees.
    1 pkt of Marshmallows
    Milk Melts Chocolate
    Spearmint leaves, cut into little pieces

    Melt Chocolate and Copha,
    dip one end of the Marshmallow into the Chocolate and before it sets add a Jaffa and 2 little pieces of spearmint leaves either side of the Jaffa. Enjoy

  8. Mexican Layer Dip
    Layer in a dish (roughly 9 inches, but quantities can be adjusted to the size of the dish):
    1 pkg cream cheese
    1 jar taco sauce
    1-2 medium to large tomatoes, diced
    1 small onion, diced
    1-2 bell peppers (any colour), diced
    1 cup cheddar cheese (or as much to your liking)
    Serve with taco chips.

    One of our favourite appetizers that my mom made almost every Christmas.

  9. Almond Bark Çandy
    Melt choc almond bark and pour onto
    A lightly geeased sheet.
    When set melt white almond bark and pour over the set up chocolate
    Sprinle with crushed peppermint
    When set up break into pieces and store.

  10. Almond Bark Çandy
    Melt choc almond bark and pour onto
    A lightly geeased sheet.
    When set melt white almond bark and pour over the set up chocolate
    Sprinle with crushed peppermint
    When set up break into pieces and store.

  11. Grandma’s Raisin Cake (this recipe has been in my family for generations and is our families answer to fruit cake for the holiday, it was the first recipe I selected when making heritage cookbooks for my sons. I hope you enjoy it as much as we do)

    1 cp raisins 2 cp water
    1 tsp baking soda 1 tbs shortening
    1 cup sugar 2 1/2 cups flour
    1 tsp baking powder 1/2 tsp salt
    2 tsp cinnamon 1 tsp allspice

    Add raisins to 2 cups water and cook down until 1 cup juice remains.

    While still hot add baking soda, 2 shorting and 1 cup of sugar.

    While mixture cools mix flour with baking powder, salt, cinnamon and allspice.

    Strain the raisins from juice pour the juice into the dry mixture and mix well.

    Finally, add raisins and bake at 350 degrees for 35 to 40 minutes.

    This recipe has been in my family for generations and it our answer to fruit cake.

  12. Grandma’s Molasses Cookies

    2 c. Sugar
    1 c. Shortening
    1/2 c. Molasses
    1 tsp. Ginger
    1/2 cup butter
    3 tsp. Soda mixed in 1 tbsp. water
    4 c. Flour
    2 tsp. Cinnamon
    1 tsp. Salt
    1 tsp. Allspice

    Mix together and roll in ping pong sized balls. Roll in sugar. Bake at 350° for 12 minutes.

  13. Great prize!
    My recipe is a super easy one. I learned this keeper from a friend when I was recovering from the birth of our 2nd son 17yrs ago. She brought us this delicious meal.

    Golden Mushroom Chicken
    You can bake this or use a crockpot depending on your time frame.
    6 boneless chicken breasts
    2 cans of Campbell’s Golden Mushroom Soup
    1 stick of butter
    Durke Fried Onions
    If in crockpot place chicken in bottom. Mix 2 cans of soup with 1 can of water. Pour over chicken. Cut butter up and place on top of soup mix. Sprinkle dried onions on top. Cover with lid cook for 6 hrs on low.
    We always serve it with rice & green beans. The Golden Mushroom “gravy” is wonderful on top of rice.

  14. Nana’s Shortbread

    400 grams butter
    60 grams rice flour
    a little salt
    170 grams icing sugar
    615 grams plain flour

    beat butter and icing sugar together.
    add sieved flour and rice flour and mix in with a wooden spoon.
    For Christmas I pat out to approx 1/4 inch thick and use Christmas shaped cookie cutters to make the biscuits. Keep bowl covered with a damp tea towel as it will dry very quickly.

    cook at 160 degrees celcius approx 20 minutes until dried out and only slightly coloured.

  15. It is Summertime here in New Zealand and so our Christmas treats are a little different. Our Family enjoys crystallised ginger and dried figs along with fresh strawberries and cream. My mother was Australian and below is a recipe she learnt as a child to try and I suppose try to copy the winters and Christmas of the Northern Hemisphere

    White Christmas
    Serves: 10
    • 3 cups rice bubbles
    • 1 cup desiccated coconut
    • 1 cup powdered milk
    • 1 cup mixed fruit
    • 3/4 cup icing sugar, sifted
    • 1 teaspoon vanilla essence
    • 225g copha
    Preparation:10min › Cook:5min › Ready in:15min
    1. Mix rice bubbles, coconut, powdered milk, fruit, sugar and essence in a bowl.
    2. Melt copha then add to the mixture; stir well.
    3. Put mixture into a baking tray and place in fridge until set.
    4. Cut into single serve sized pieces and store in an air-tight container.

  16. Chocolate balls

    1 pkt plain biscuits (I use Arnotts Marie biscuits)
    3 tablespoons of cocoa powder
    1 tin sweetened condensed milk
    1 cup desiccated coconut
    Extra coconut for rolling balls in

    Crush biscuits to resemble bread crumbs in a large bowl
    Add cocoa and coconut
    Add condensed milk and stir well until all combined
    Take small spoonfuls of mixture and roll in to balls
    Cover in extra coconut
    Set aside on tray
    Place in fridge for approximately 1 hour to firm up
    Store in airtight container in the fridge

    Ok, so let’s get to the nitty gritty details. There are 4 very simple steps to success:

    1.Mix almond flour and maple syrup until you have a dough-like consistency. Make sure you count your ingredients. It’s almond flour (1) plus maple syrup (1) equals two (2) ingredients. Ha!
    2.Put in the freezer for 15-20 minutes to make rolling out easier but it’ll also work with non-chilled dough. Roll out the dough with a rolling pin in between two large pieces of parchment paper (important!). Roll out to about 1/4″ (0,5 cm) (I know, I say 1/2″ in the video, I meant 1/4″ though. I don’t think in inches and never trust me when I “talk” about inches)
    3.Remove the upper parchment paper and leave the rolled out dough on the bottom layer of paper and cut out stars or whatever shape cookie cutter you have on hand, then remove the dough in between the stars. This is the magic trick to get pretty shaped cookies. Most people cut out the cookies and then try to move the cut-out-cookie-dough onto a baking sheet but it gets all distorted in the process. It’s much easier to just leave the cut-out part on the parchment paper and use a flat knife or even tooth pick to remove the excess dough around the shape. Then transfer the paper full of stars onto a baking sheet.
    4.Bake your almond flour cookies for 15-25 minutes at 250 F (120 C). Remove from the oven and take the edges of the paper to transfer the whole thing onto a cooking rack. Let cool down completely.

  18. My favourite recipe that I found on Pinterest.

    White Trash bars
    2 sleeves Ritz crackers, 60 crackers total
    1 1/2 cups toffee bits
    1 (14 oz) can sweetened condensed milk
    1 1/2 cups frosting


    Preheat oven to 350°
    Spray a 8×8 pan with cooking spray
    Crush the Ritz crackers in a large zip-top bag.
    Pour toffee bits into zip-top bag and combine with cracker crumbs.
    Pour cracker/toffee mix into prepared pan.
    Pour entire can of sweetened condensed bars into cracker mixture.
    Stir until evenly Incorporated, press gently into pan.
    Bake for 15-20 minutes until edges start to become golden.
    Remove and allow to completely cool.
    When cooled, frost with buttercream or dust with powdered sugar.
    Cut into squares.

  19. Rene’s Christmas Cereal Crack
    6 cups Golden Grahams cereal
    2&1/2 cups white dipping chocolate wafers
    1/3 cup unsalted peanuts
    – Melt the chocolate wafers over a double boiler. Pour melted chocolate over the cereal and peanuts. Mix.
    -Pour onto wax paper and allow to harden.
    Crack it into chunks and enjoy!!!

  20. Gluten Free Banana Oatmeal Muffins

    Makes about 18 muffins

    Preheat oven to 375 degrees

    Mix in order:
    3 mashed bananas (the more ripe the better)
    1 cup milk or Almond milk
    2 eggs
    1 tsp. vanilla extract
    3 cups Old Fashioned or Rolled Oats
    1 Tbsp. Baking powder
    1 Tbsp. Cinnamon

    Let sit and prepare muffin pans. Spray a muffin pan with non-stick spray.

    Add to batter:
    5 ounces of Dark Semi-sweet chocolate morsels or chips

    Stir well. Divide batter into 18 muffin cups. They should be just about filled. Bake 20-30 minutes, you will see the edges just starting to brown and they will be firm to the touch. The muffins may stick when hot but are removed easily when cooled about 5 minutes. They freeze well, just pop in the microwave for 30 seconds to warm.

  21. I just love recipe exchanges!! One of our Pacific Northwest favorites is Cranberry Crunch. We had this every year at holidays and sometimes other times! My version is sugar-free for my diabetic husband.
    Set oven to 350 – Mix together 1/2 cup all purpose flour, 1 cup old fashioned rolled oats, 1/4 cup butter (cut into small pieces). Mix until it looks like crumbs – this is topping. Put the following ingredients into a pan: 12 ounces fresh cranberries ( about 1 1/2 cups), 3/4 cup granulated sugar or Stevia, 1/3 cup raisins or chopped apple, 1 tablespoon corn starch, 3/4 cup water. Mix together and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer 5-8 minutes or until berries pop. Remove from heat and stir in 1 teaspoon vanilla extract. Put a thin layer of topping in the bottom of an 8” square metal pan…lightly greased. Add filling, add the rest of the topping and press down gently. Bake 40 minutes. Cool at least 15 minutes. Great with vanilla ice cream!

  22. Pecan Toffee
    ¼ Cup Light Karo Syrup
    ¼ Cup Water
    1 Cup Sugar
    1 Cup Butter or margarine
    1 Cup Chopped Nuts

    Have the cookie sheet with parchment paper ready before cooking.

    Cook in a large Teflon fry pan. Cook on a medium high heat. Mix all ingredients together except nuts. Stirring constantly, cook about 5 minutes until the mixture starts to thicken then add the nuts. Keep cooking until the candy is about the color of a brown paper grocery bag, about 20 minutes. Do not overcook. Cook past soft crack but not to hard crack. Pour into an ungreased cookie sheet lined with parchment paper and working fast with a heat resistant rubber scraper, spread out to about ¼ inch thickness. It will not fill the entire pan.

    If you like you can sprinkle milk chocolate chips, about 1 cup, on top of the hot toffee and when the chocolate becomes shiny you can spread it smoothly over the toffee with a knife or little spatula. Sprinkle additional nuts on top to disguise the fact that the chocolate will get white streaks from the heat of the toffee.

    Break into pieces after completely cool.

    Extra notes:
    You must use a big pan as it boils up a lot and will be hard to stir while making it. I always use a wooden spoon and stir constantly while cooking. I put parchment paper in a cookie sheet and pour it on the parchment, but there is so much butter you can get by without using the parchment, but I highly recommend it. Have a good high heat rubber spatula ready to spread the toffee quickly. Try not to seal it up tight to store it, it tends to get a little sticky.

    I love this recipe! It is so easy to make and so yummy! I especially enjoy this recipe because every time I make it I think of my good friend who I met several years ago. She has the kindest heart and is an amazing cook. To this day we are still good friends and I love her friendship and support.

  23. “Green Stuff” or “Red Stuff”
    *1 can..drained well..crushed pineapple
    *1 large container of small curd cottage cheese
    *1 small container cool whip
    *1small box Green or Red jello ( I like sugar free).
    Mix all together and chill long enough to get cold to serve…at least 1 hour.

    Every celebration we have this family favorite is on the table. Especially Christmas cuz it is red or green. But we don’t need a holiday to enjoy this salad type favorite. Hope you do too…

  24. Cracker Candy

    1 sleeve Saltine crackers
    1 c brown sugar (packed)
    1 c butter
    12 oz. chocolate chips

    Line cookie sheets with aluminum foil and spray with Pam. Layer bottom with crackers. Boil brown sugar and butter for 3 minutes. Pour over crackers. Bake at 325 for 5 minutes. Remove from oven. Sprinkle chocolate chips on top while hot. Cover with foil for a few minutes to melt chips. Spread melted chips evenly over top. Sprinkle with chopped nuts, if desired. Cool completely and break into pieces.

  25. Thank you for the opportunity to win this awesome kit! Cocoa Crinkles are one of our favorite varieties!

    1 c unsweetened cocoa powder
    2 c white sugar
    1/2 c vegetable oil
    4 eggs
    2 t vanilla extract
    2 c all purpose flour
    2 t baking powder
    1/2 t salt
    1/2 c confectioners’ sugar

    1.) In a medium bowl, mix together coca, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover the dough, and chill for at least 4 hours.
    2.) Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Roll dough into one inch balls. Coat each ball in confectioners’ sugar before placing on prepared cookie sheets.
    3.) Bake in preheated oven for 10- 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
    4.) Enjoy!

  26. Breakfast Casserole

    9 eggs
    3 c. milk
    6 slices bread, cubed
    1 lb pork (turkey) sausage
    1 1/2 c. cheddar cheese, shredded
    1 tsp. ground mustard

    Brown sausage and drain. Set aside. Beat eggs and add milk, ground mustard, bread, and sausage. Mix and pour into greased 9×13 inch pan. Sprinkle cheese on top. Refrigerate overnight (do not skip this step). Bake at 350° for 45 minutes.

    Note: This is a family favorite for Christmas and Easter mornings.

  27. Chocolate Caramel Candy

    1 cup (6 oz) milk chocolate chips
    ¼ cup butterscotch chips
    ¼ cup creamy peanut butter

    ¼ cup butter or margarine
    1 cup sugar
    ¼ cup evaporated milk
    1 ½ cups marshmallow crème
    ¼ cup creamy peanut butter
    1 tsp vanilla extract
    1 cup toffee chips
    1 ½ cups chopped salted peanuts
    1 package (14 oz) caramels
    ¼ cup whipping cream

    1 cup (6 oz) milk chocolate chips
    ¼ cup butterscotch chips
    ¼ cup creamy peanut butter

    ●LINE A 9 X 13 PAN WITH FOIL; BUTTER THE FOIL AND SET ASIDE. Combine The first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
    ●For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk; bring to a gentle boil, Reduce heat to medium low; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow crème, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
    ●Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.
    ●In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer.
    ●Refrigerate for at least 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting.
    ●Remove from pan and cut into 1 inch squares. Yield: about 8 dozen. (I wrap them in waxed paper like candy)

  28. Pretzel Turtles

    1 (11 oz) bag Rolo candies (50 Rolo’s)
    50 mini pretzels
    50 pecan halves


    Preheat oven to 300 degrees. Line an 18 by 13-inch baking sheet with parchment paper. Lay pretzels in a single layer on baking sheet then place one Rolo candy in the center of each pretzel. Warm in preheated oven just until chocolate and caramel have softened, about 4 minutes. Remove from oven then press 1 pecan into each Rolo candy. Transfer baking sheet to refrigerator and chill until chocolate has set. Store in an airtight container at room temperature (preferably in a single layer – the chocolate softens up just a little at room temperature).

  29. I made a batch of peanut butter temptations and gave each neighbor 2 with a dated ornament:
    1/2 c. Softened butter
    1/2 c. Creamy peanut butter
    1/2 c. White sugar & 1/2 c. Brown sugar
    1 egg
    1 tsp. Vanilla
    1 & 1/4 c. Flour
    3/4 tsp. Baking Soda
    1/2 tsp. Salt
    Mix and form into 1” balls (3 dozen). Place in ungreased mini tins. Bake 375 degrees for 10 minutes. Remove and press in a mini Peanut Butter Cup. Let cool. Enjoy 😊

  30. My Greatgrandma’s Carrot Cake recipe – sort of the consistency of a fruit cake but WAY better!
    I am 72 years old and this recipe has been made by GGma, Grandma, and my Mom – all of whom have passed on. I make it every year and it brings so many wonderful memories and something I look forward to every Christmas. I make 4 mini loaves in each recipe and it goes on the goody plates we give to friends and family each year. My hubby loves to bake so he has taken over the baking job during the holidays – he make the BEST peanut butter “in the world”!!!

    2 Cups grated raw carrots
    1 1/3 Cups sugar
    1 1/3 Cups water
    1 tsp. Cinnamon
    1 tsp. Nutmeg
    3/4 tsp. ground Cloves
    2 tsp. Butter
    1 Cup Raisins
    Mix all together and bring to a boil. Cook five minutes and cool.
    Preheat oven to 350
    ADD: 2 Cups flour – 1/4 tsp. Salt – 2 tsp. soda – 1 Cup chopped pecans
    Mix together and pour into buttered loaf pan or pans. If dough is thin, add 1/4 to 1/2 cups more flour. It can vary with low barometric pressure or high altitude.
    This recipe comes from West Virginia, worked well in Oklahoma, and still works wonderfully in Colorado Springs at the base of Pikes Peak.

    Merry Christmas everyone, Lew

  31. Australian Christmas’s are always hot as we celebrate this holiday season through our lovely summers. My memories of Christmas lunches were cold meats, salads, fresh seafood and there was always two large punch bowls. One for the children and one for the adults. Big glass bowls with cups hanging around the edges that you would pick up and dunk in a lovely cold tropical drink. Punch bowls are easy to make here is the recipe below.

    1 825g can of tinned tropical fruit
    1 punnet of fresh strawberries
    1 litre of tropical fruit juice
    2 1-litre bottles of soda water or lemonade
    Ice cubes

    Add fruit to the punch bowl, slowly pour in juice then soda water or lemonade. Stir gently with a spoon to mix through. Add ice cubes and serve immediately.

    For the adults just spike it with some vodka!

    It was always a favourite on our Christmas table.

  32. When I am short on time I make these festive treats:
    Chocolate Pretzels

    Preheat oven to 350 degrees.
    Place pretzels on baking sheets. Unwrap Hershey candy kisses and place one in the center of each pretzel.
    Place in preheated oven 1 to 2 minutes, until kisses melt. Remove from oven and place one M&M candy in the center of each pretzel.
    Variation–can use Rolo candy instead.

  33. Ranch Pretzels
    3/4 cup of oil (I use olive)
    1pkg Ranch dressing mix ( original or Buttermilk)
    1 16 oz bag broken pretzels ( I use Dieffenbachs)
    Mix oil and Ranch dressing mix together in a large bowl. Add pretzels and stir gently until they are well coated.
    Put on a cookie sheet and bake for 5 minutes at 325 degrees
    Cool and store in an airtight container.

  34. Swedish Star Cookies

    This is a cookie that immigrated from Sweden and has been in our family for at least 4 generations. It’s always a favorite at holiday celebrations!

    1 cup unsalted butter, room temp
    1/2 cup sugar
    2 egg yolks (save the whites)
    1/2 tsp. almond extract
    2 cups flour
    white or colored sugar for sprinkling

    Lightly grease cookie sheet with butter. Combine butter, sugar, and egg yolks. Add vanilla, then flour. Chill batter. Roll with rolling pin and cut with star-shaped cookie cutters. Brush with egg white and sprinkle with sugar. Bake 350 until edges begin to turn light brown. Or, don’t chill and use with a cookie shooter.

  35. Homemade Cranberry Sauce:
    1 bag fresh cranberries
    1 cup sugar
    1 cup orange juice
    1 cup water
    Combine and stir all ingredients together in a medium sauce pan and bring to a boil over medium heat, stirring often though out cooking. Cranberries will start popping. Continue cooking on low heat until sauce has thickened and liquid has been reduced by about 1/3. Sauce will thicken a little more once cooled. (Toward the end of cooking, taste testing might be needed for desired texture.)

  36. 37173918-1201-4EC8-89CD-8855B8FF32A1.PNG

    This recipe is a favorite among friends, originally found and made by my childhood friend, I have since moved away and asked her for the recipe to share with new friends where I currently live.

  37. Super competition!
    Santa’s Sipper
    1 orange peel twist
    1 large ice cube
    2 ounces bourbon
    Half ounce sweet vermouth
    Quarter ounce maraschino liqueur
    Quarter ounce amaro liqueur

    Rub the orange twist on rim of a coupe glass; place the twist & ice cube in the glass. Fill a cocktail shaker with ice, add the bourbon, vermouth & liqueurs. Cover with lid, shake vigorously until thoroughly chilled, about 10 seconds. Strain into the prepared glass. Serve immediately. Enjoy.

  38. Walnut balls

    1/2 lb butter (unsalted)
    5 tablespoons 10 x sugar
    mix well
    2 cups flour
    mix well
    Add 1 cup of ground walnuts

    Roll or scoop into 1″ balls bake a 250 degrees for 1 hour
    Roll into 10X sugar while still hot!

  39. Easy artichoke dip

    Spread 1 block of cream cheese in a pie dish. Melt 3 tablespoons of butter. Chop 1 can of artichokes. Combine butter and artichokes and then spread over cream cheese. Top with 1/4 cup parmesan cheese. When ready to serve, microwave until warm 1-2 minutes. Enjoy with crackers.

  40. My Mom baked a lot every holiday season. She made a Cherry Bread every year. It’s very pretty! Pink with dots of red cherries in it. It has always been a favorite in our family and especially of my oldest daughters. I make her a couple loaves every year as her own special gift!

    Cherry Bread
    1/2 c shortening
    1 c sugar
    2 c flour
    1 tsp baking powder
    1 sm jar maraschino cherries (slightly chopped)
    1/2 c cherry juice
    1/2 tsp salt
    2 eggs
    1/2 c chopped nuts

    Cream together shortening, sugar and eggs. Add chopped cherries and the cherry juice (use the juice from the jar of cherries adding enough water to make it 1/2 cup) and mix.
    In a separate bowl mix together flour, baking powder and salt. Add to “wet” ingredients. Add nuts and mix. Pour into two greased/floured bread pans and bake at 350° for about 45 minutes or until a toothpick comes out clean. Remove from pans and place on a cooling rack.

    I use two small bread pans (7 3/8″ x 3 5/8″ x 2 1/4″). These are a bit smaller than the “normal” size, but my favorite for this recipe.

  41. Gloria Shirr
    December 13, 2018

    Swedish Ice Box Cake

    My sister-in-law gave me this recipe almost 50 years ago (1969). It is my favorite dessert! It isn’t cooked and uses raw eggs; but I have used it my entire life without a problem. I hope you enjoy it.

    1/2 cup butter
    2 1/3 cups powdered sugar (up to 3 cups; depending on how sweet you like it)
    4 eggs (beaten)
    2 – 9 oz. boxes vanilla wafers (rolled into crumbs)
    2 – large cans crushed pineapple (I think they are 12 – 16 oz; but not sure) (drained)
    1/2 cup chopped pecans
    12 oz. Cool Whip (Or you can use 1 pint of whipping cream if you prefer)

    Cream butter and powdered sugar thoroughly (dry mix). Add beaten eggs and beat well. Line pan with 1/2 vanilla wafer crumbs. Pour butter mixture over crumbs. Drain pineapple and spread over butter mixture. Sprinkle nuts and then add whipped cream. Add the remainder vanilla wafer crumbs. Refrigerate for several hours or overnight. Incredibly delicious for breakfast, snack or dessert.

    • I forgot to mention that this is for size 13 x 9 cake pan. I found they no longer have 9 oz. vanilla wafers. They are a lot bigger now. LOL! I bought the items yesterday to make it. My husband doesn’t eat sweets; so I have to eat it all when I make it. I am making 1/2 the recipe. Enjoy.

  42. Thanks for a chance to win. I would love to own this recipe bundle. It is awesome! I use to make these awesome cookies; but then I stopped after my children moved. Enjoy! They are quick and easy.

    Unbaked Cookies

    2 cups sugar
    5 tablespoons cocoa
    1/2 stick margarine
    1/2 cup milk

    Add later: See below.
    1/2 cup peanut butter
    2 cups rolled oats

    Mix and boil first 4 ingredients for 1 1/2 minutes. Stir in peanut butter and the rolled oats. Mix well. Drop by spoonful on waxed paper and let cool. Makes about 25 cookies.

  43. Sugar Scrub:
    2 cups sugar
    1 cup coconut oil

    Heat coconut oil to be soft but not melted. Add sugar and mix. Package in a mason jar and use as a sugar scrub for smooth skin.

  44. Kissy Cookies

    1 Can Eagle Brand sweetened condensed milk
    3/4 Cup creamy peanut butter
    1 teaspoon vanilla
    2 Cups Bisquick
    bag of Hershey Kisses
    small bowl of sugar (can tint red or green)

    Mix Eagle Brank milk, peanut butter and vanilla together
    Stir in Bisquick
    Roll into balls (about an inch in size) then roll in sugar, place on cookie sheet, bake at 350 degrees for about 8-10 minutes
    Place an unwrapped kiss into hot cookies, let cool

    My grown children and grandchildren love these!

  45. Thank you for the chance to win this awesome prize. I have wanted to do this receipe book in these beautiful colors as my kitchen is red, black and white. This receipe is one of my favorites and so easy and fast to whip up in a hurry.

    Christmas Crinkle Cookies
    1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
    1/4 cup all purpose flour
    3/4 teaspoon green gel food color
    1/2 teaspoon red gel food color
    1/4 cup plus 1/3 cup powered sugar

    Heat oven to 350 degrees F. Divide dough in half. Crumble half of dough in each of 2 small bowls. In one bowl, stir or knead dough, 2 tablespoons of the flour and the green food color until well mixed. stir or knead remaining 2 tablespoons flour and the red food color into the remaining half of dough until well mixed. Shape into 44 (1-inch) balls. In small bowl, place 1/4 cup of the powdered sugar. Roll each ball in powdered sugar (discard any remaining powdered sugar). Place balls 2 inches apart on ungreased cookie sheets. Bake 8 to 11 minutes or until tips are cracked and edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. In small bowl, place 1/3 cup powdered sugar; dip top of each cookie into powdered sugar. Cool completely, about 30 minutes. store in covered container at room temperature.

  46. Banana Bread
    1 cup sugar
    1/4 cup shorten
    1 egg
    3 bananas (rotten)
    1sp baking soda
    1tsp salt
    11/2 cup flour
    cook at 300 for about hr and 10 mins
    this was my nana’s recipe we make it all the time

  47. Chicken Dip
    1 package of boneless chicken
    cooked & shredded ( 5-6 breast)
    Mix together
    8 ounces of cream cheese
    8 ounces of shredded cheddar cheese
    1 cup ranch dressing
    1 cup hot sauce
    mix chicken with cream cheese mixture
    put in baking pan
    bake 30 mins or until hot
    sever with chips

  48. Pumpkin squares
    1 cup oil
    2 cups sugar
    1 can of pumpkin
    4 eggs
    2 cups of flour
    2 tsp baking powder
    1/2 tsp salt
    1 tsp baking soda
    2 tsp cinnamon
    Mix all together put into greased and floured jelly pan.
    Bake at 350 for about 40mins
    Cream Cheese Frosting
    3 oz cream cheese soften
    1 3/4 cups conf sugar
    3/4 stick of butter soften
    1 tbl with 1 tsp of vanila
    frost squares

  49. White Chocolate and Craisin Cookies
    1 package yellow cake mix
    1/2 cup unsalted butter softened
    2 cups white chocolate chips
    1 8oz bag of craisins
    1 teaspoon vanilla extract
    2 eggs

    Preheat oven to 350 degrees.
    Pour cake mix into large bowl and stir in butter, eggs, and vanilla until well blended.
    Stir in chocolate chips and craisins. Drop rounded spoonfuls onto cookie sheets.
    Bake for 11 to 15 minutes in the preheated oven , until edges are golden.

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