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. Marsha Johnson
    December 13,2018

    I would love for a chance to win this great prize. I am working on 2 recipe books at this time.

    Corky’s Five Can Soup

    1 can Hot Chili
    1 can Campbells Vegetable Soup
    1 can Mexicorn drain half the water off.
    1 can Rotel Tomato
    1 can Tomato Soup
    1 1/2 lbs ground chuck browned and drained
    1 Tsp Hot chili powder
    Mix all ingredients together bringing to a boil. Heat on Medium for 10 minutes then simmer for 15-30 minutes.
    Top with tortilla chips and grated cheese.
    My family says it taste better the next day and make a bunch please…lol

  2. Appetizer
    2 package of crescent dough
    flatten onto cookie sheet
    Bake at 350 15 mins ( poke with fork)
    Cheese topping
    2 packs cream cheese
    1 pack of dry ranch dressing
    1/4 tsp dillweed
    1/4 tsp garlic salt, 1/4 cup mayo mix together
    spread on crescent roll
    chop veggies carrots, broccoli, scallions, tomato’s
    press w/ spatula onto cream cheese topping
    cut in squares
    this is my favorite to take to parties

  3. Almond cookies
    2 cups almond flour
    1 tsp baking soda
    1/2 tsp cinnamon
    1/2 tsp salt
    2 eggs
    1 tsp vanilla extract
    1/8 tsp almond extract
    1 cup dates
    line baking sheet with parchment paper, in food processor, combine 1 cup almond flour and dates. Process until crumbs then add in remaining ingredients and process. scoop onto baking sheet and gently press down each cookie bake at 350 bake 8-10 mins

  4. Berries and Croissant Bake

    3 Large Croissants Cut Into Small Pieces
    6 Oz Fresh Blueberries
    6 Oz Fresh Raspberries
    4 Oz Blackberries
    8 Oz Cream Cheese Softened
    2 Eggs
    2/3 C Sugar
    3/4 C Heavy Cream
    1 Tsp Vanilla

    Grease 9×9 pan with butter. Toss croissant and berries together and add to pan. Beat cream cheese for 30 seconds and gradually add Sugar, Egg, Cream and Vanilla. Continue to mix until well blended. Pour mixture over croissant and berries. Let rest for 30 minutes or refrigerate over night. Bake until golden brown and center is set, approximately 30-35 minutes in preheated oven at 350 degrees. Serve warm with powdered sugar sprinkled on top.

  5. Sausage Balls

    2 cups Bisquick
    1 lb hot sausage such as jimmy deans
    2 cups shredded sharp cheddar cheese

    Mix all together by hand in large bowl

    Preheat oven to 400 degrees

    Shape sausage mixture into balls about the size of a walnut
    Place on cookie sheet about 1.5” apart
    Bake approx 15 min or until golden brown

    Serve warm.

  6. Chocolate Eclair Cake

    2 pkgs instant French vanilla pudding (3 ounce size)
    3 cups milk
    1 tub of Cool Whip (8 ounces)
    16 ounce package of graham crackers
    1/4 cup milk
    1/3 cup unsweetened cocoa powder
    1 cup sugar
    2 tablespoons butter
    1 teaspoon vanilla

    Mix pudding and 3 cups milk in large bowl.
    Fold in whipped topping and mix for 2 minutes with electric mixer.
    In medium saucepan, add 1/4 cup milk, cocoa powder, and sugar. Boil for 1 minute. Remove from heat, and add butter and vanilla and mix well. Cool.
    In 9×13 baking dish, layer graham crackers, then 1/2 pudding mix, then graham crackers, then remaining pudding, then final layer of graham crackers.
    Pour sauce from saucepan over top and refrigerate until set (overnight is best).

  7. The first recipe on your post, for Scandinavian Almond Bars, is a favorite of mine! I have made that same recipe for about 30 years! Another favorite:

    Mini Chip Snowball Cookies
    1 1/2 c butter, softened
    3/4 c powdered sugar
    1 Tbsp. vanilla extract
    1/2 tsp. salt
    3 c all-purpose flour
    2 c (1- 12 oz. pkg) Nestle semi-sweet chocolate mini morsels
    1/2 c finely chopped nuts
    powdered sugar

    Preheat oven to 375 F
    Beat butter, sugar, vanilla and salt in large mixer bowl til creamy. Gradually beat in flour. Stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4 inch balls. Place on ungreased baking sheets.
    Bake 10-12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks and cool completely. Store in airtight containers.
    Makes about 5 dozen cookies.

  8. Easy Dairy Free Fudge

    2 Tablespoons dairy free margarine
    2/3 cup canned coconut milk
    1 2/3 cup sugar
    1/2 teaspoon salt
    2 cups miniature marshmallows
    1 1/2 cups dark chocolate chips
    1 teaspoon vanilla extract

    Melt margarine, coconut milk, sugar and salt in a saucepan over medium heat. Bring to a boil.
    Cook for 5 minutes stirring constantly. Remove from heat.

    Stir in marshmallows, vanilla and chocolate chips. Stir for 1-2 minutes or until everything is melted.
    Pour into a well greased 8X8 pan. Cool. Cut into squares. Keep refrigerated.

  9. Yummy Sausage rolls
    2 slices white toast bread, crusts removed, chopped
    1/3 cup water
    500g sausage mince
    1 small brown onion, grated
    I grated carrot
    1 tbs tomato sauce
    1 tbs Worcestershire sauce
    1 tbs HP sauce or barbecue sauce
    ¼ cup finely chopped parsley (optional)
    2 sheets frozen ready-rolled butter puff pastry sheets, partially thawed
    1 egg, whisked
    2 tbs sesame seeds(optional)


    1. Preheat oven to 200°c. Line a large baking tray with baking paper. Put bread into a bowl and cover with water. Stand for 2-3 minutes.

    2. Using your hands, squeeze as much liquid from bread as possible and place bread into a bowl. Add mince, onion, sauces grated carrot and parsley. Stir until well combined.

    3. Place a sheet of pastry onto a flat surface. Cut in half. Form 1/4 of meat mixture into a long sausage shape along 1 edge of pastry. Roll pastry, enclosing filling. Cut into 5 small sausage rolls. Transfer to prepared tray. Repeat with remaining mince mixture and pastry.

    4. Brush sausage rolls with egg wash and sprinkle with sesame seeds. Bake for 25 minutes or until sausage rolls are golden and cooked through. Serve.


    Freeze raw or cooked rolls for another day. Raw rolls need an extra five mins when cooking, or defrost cooked ones for a quick snack.

  10. Chocolate Peanut Butter Balls
    1 cup crunchy peanut butter
    1/4 cup margarine
    1 cup powdered sugar
    2 cup rice krispies
    1 1/2 cup chocolate chips
    1 tbsp shortening

    Mix first 3 ingredients together. Sir in rice krispies.
    Roll into balls and chill.
    Melt chocolate chips and shortening together. Dip chilled balls. Place on waxed paper to set. Enjoy

  11. This is my favorite cake of all time! I always asked my Grandmother to make this for my birthday. Of course she made hers from scratch but I need to take the easy way.
    Easy Pineapple Upside-Down Cake

    • Prep 15 min
    • Total 1 hr. 50 min
    • Servings 12
    This classic favorite has made a comeback, and it’s easier than ever to make when using a cake mix.
    1/4 cup butter or margarine
    1 cup packed brown sugar
    1 can (20 oz.) pineapple slices in juice, drained, juice reserved
    1 jar (6 oz.) maraschino cherries without stems, drained
    1 box Betty Crocker™ SuperMoist™ yellow cake mix
    Vegetable oil and eggs called for on cake mix box

    • Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
    • Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
    • Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

  12. Slow Cooker Southwest Chicken Chili
    2 lbs chicken breast
    3 large can stewed tomatoes
    1 large can corn
    2 large can black beans
    2 cups salsa
    1 pkge Ranch dressing
    1 pkge Taco seasoning
    salt and pepper to taste

    Combine all ingredients in large slow cooker. Cook for 6-8 hrs on low. Remove chicken and shred then return to pot. Stir and serve. optional toppings cheese, sour cream and tortilla chips.

  13. I used several recipes to create this one. It is a great muffin for the holiday season. Who doesn’t like sweet potatoes! Recipe for Sweet Potato Muffins
    From the kitchen of Sheilah Adkins

    Preheat oven to 375°
    Makes 2 dozen muffins

    2 medium sweet potatoes (cooked & mashed
    12 oz. unsweetened natural applesauce
    3 eggs
    1 cup milk
    3 cups old fashioned oats
    1 Tbsp. baking powder
    1 Tbsp. cinnamon

    Mix above ingredients. Let set while you
    prepare muffin pans with spray or oil.

    Add in these 3 ingredients::
    1 cup chopped walnuts
    1 cup chopped or shredded carrots
    1 cup craisins or raisins

    Fill muffin cups to a little over ¾ full.
    Bake for 20 minutes, check with toothpick. Bake up to 5 minutes more or until toothpick comes out clean. Remove from pan to cool.

  14. This has been a favourite for my family for many years. A class mate passed it on to us.
    Best Toffee Ever
    1 cup butter
    1 can condensed milk
    2 cups brown sugar
    4 Tbsp corn syrup
    1 tsp vanilla
    Boil the first 4 ingredients until hard ball stage, about 8 minutes. Add vanilla, boil another 1 to 2 minutes. Pour into greased 9×13 inch pan. Cool. Very yummy!

  15. Million Dollar Pie

    1 can condensed milk
    1 can crushed pineapple, 20 oz drained
    1/4 cup lemon juice
    12 oz cool whip
    1 cup chopped pecans
    2 Graham cracker crusts

    Mix all ingredients, pour into shells and chill until set. About 4 to 6 hours.

    I was stationed in Sicily and my fellow sailor and next door neighbor, Natasha, would awlays make this and bring me one. I was lucky to be stationed with her again in Jacksonville but haven’t seen her since 1994. I hope she is well wherever she is and sharing this wonderful pie and friendship with others.

  16. Grandma’s Mac & Cheese

    1 lb macaroni noodles, cooked
    4 cups shredded medium cheddar cheese
    2 tsp onion salt, divided
    2 tsp garlic powder, divided
    Salt and pepper to taste
    1 can evaporated milk
    4 or 5 slices of bread, torn into pieces

    Preheat oven to 375°. In a 13×9 casserole pan add half the cooked noodles. Sprinkle with half the onion, garlic and salt and pepper. Add 2 cups of cheese. Layer the rest of the noodles and seasonings and cheese. Top with the torn up bread. Then pour the evaporated milk evenly over the bread soaking each piece. Bake for 30-35 min until bread is toasted and cheese is melted.

  17. Fantasy Fudge
    3 cups sugar
    3/4 cup butter or margarine
    1 small can (5 oz.) evaporated milk (about 2/3 cup) (not sweetened condensed milk)
    3 pkg. (4 oz. each) Semi-Sweet Chocolate, chopped
    1 jar (7 oz.) Marshmallow Creme
    1 cup chopped walnuts
    1 tsp. vanilla

    Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
    Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
    Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.

  18. Danish-Wedding-Cookies
    24 servings

    1 1/4 cup all-purpose flour
    1/4 tsp cinnamon
    1/2 cup butter, softened
    3/4 cup pecans, chopped
    1/2 cup powdered sugar, sifted
    1/2 tsp vanilla extract
    1 1/2 cup powdered sugar for dusting

    Preheat your oven to 400ºF and grease a cookie sheet.

    In a large bowl combine the flour and cinnamon. Set aside.

    In another large bowl add the butter, pecans, powdered sugar, and vanilla extract, and beat until blended. Batter will be very stiff.

    Using your hands, roll 1-inch balls and place on the cookie sheet. Bake until light brown, about 10-12 minutes. Cool slightly then roll cookies in the powdered sugar. Cool completely. Roll in powdered sugar again.

  19. I am in need of a new recipe system, & have been searching for years for the best organizational, creative, appealing way to go. This checks off all my boxes. My favorite recipe is: Chicken Chili Cheese Casserole

    1 can of cream of chicken soup
    1 can of cream of mushroom soup
    1 cup of mozzarella cheese – grated
    1 cup of cheddar cheese – grated
    4 large chicken breasts or 8 boneless, skinless thighs – cooked & cubed
    3 handfuls of tortilla chips
    1 4 oz Ortega chilies

    Take one large casserole dish, spray with non-cooking spay. Layer: 1/2 of tortilla chips, 1/2 of cooked, cubed chicken, 1/2 of mozzarella cheese, 1/2 of cheddar cheese & 1/2 chili’s. Cover with 1/2 chicken & mushroom soup. REPEAT. Cover & bake at 350 for 45 minutes.

  20. I would love to share my super easy creamed corn recipe. It tastes like fresh cut corn off the cob!

    Ingredients :
    1 20oz tube frozen golden creamed corn
    1 20oz tube frozen white creamed corn
    (I use McKenzie’s by Byrds Eye)
    2 sticks real butter

    While frozen, remove the wrappers from the corn tubes and place the corn in a covered container in the refrigerator to thaw, undisturbed. Once thawed, or when you see the water separated from the corn, drain off the water and set aside.

    Put the 2 sticks of butter in the crock pot and turn it on high. Once the butter starts to melt, add the corn and stir until the corn is crumbly. Cook on high about 30 minutes, or until bubbly, stirring occasionally to keep it from sticking to pot. Reduce heat to medium, and simmer until thick and creamy. Stir occasionally. (At least an hour)
    The longer it simmers, the thicker and creamier it gets!
    Season to taste.

  21. Oh this is fun! Okay I’ll share a little secret for you. I’ve never ever had to buy Sirop for my pancakes and waffles because it can be made with just 3 simple ingredients!

    And tastes delicious. Especially while hot.
    1 cup white sugar
    1 cup brown sugar
    1 cup water

    So easy and delicious!

  22. Cranberry Salsa
    14.5 oz can chopped mexican-seasoned tormatoes
    14 oz can whole berry cranberry sauce
    1 cup cilantro, roughly chopped
    1 cup white onion, chopped
    1 cup bell pepper, chopped
    4 limes, zested and juiced
    sea salt & pepper to taste

    Add all ingredients into a food processor. Pulse 3-4 times, scrape down sides of bowl, then pulse additional 3-4 times. Chill before serving. Great with tortilla or pita chips.

  23. Creamy Hot Chocolate
    1 cup almond milk
    8 tbsp cacao powder
    1/4 cup xylitol, blended into a powder
    pinch pink himalayan salt
    1/4 cup cacao butter
    3 cups almond milk

    1) mix first 5 ingredients until cacao butter is melted and xylitol is dissolved.
    2) add remaining almond milk
    3) bring to boil, serve.

    *if too rich, extra milk can be added.
    **refridgerated left overs can be used as chocolate milk, more milk and a good shake is all that is needed.

  24. Paleo Carrot Cake with Coconut “Cream Cheese” Frosting
    4 eggs room temperature
    1/2 cup pure maple syrup
    1/3 cup coconut oil melted
    1/4 cup almond milk
    1 Tbsp raw apple cider vinegar
    2 tsp pure vanilla extract
    1 1/4 cups blanched almond flour
    1/4 cup coconut flour
    1/3 cup tapioca flour
    1 tsp baking soda
    1/4 tsp salt
    1 1/2 Tbsp ground cinnamon
    1/2 tsp ground ginger
    Pinch nutmeg
    2-1/2 cups shredded carrots
    1 batch “cream cheese” frosting**
    finely chopped pecans or walnuts
    Preheat your oven to 350 degrees and line two 8″ round cake pans with circles of parchment paper*.
    In a medium bowl, combine the dry ingredients – almond, coconut, and tapioca flours, baking soda, salt and spices, set aside.
    In KitchenAid mixer, beat together the eggs, maple syrup, almond milk, cider vinegar, coconut oil and vanilla on low/med speed. Add the dry mixture to the wet and beat on low speed until fully combined and a thick batter forms. Fold in the shredded carrots. Divide the batter between the two cake pans.
    Bake both layers in the preheated oven for 22- 25 mins or until toothpick comes out clean.* Cool in the cake pans for 30 minutes, then carefully remove from cake pans. Cool completely to room temp before frosting.
    Frost the cake with the coconut cream cheese frosting**, garnish with finely chopped pecans or walnuts, serve, and enjoy!
    Recipe Notes
    *You can make it a single layer in a 9-10 inch pan, increase baking time to 30 minutes.
    **Refridgerate overnight

  25. Cauliflower-Bacon Mash
    1 large head cauliflower
    4 tbsp butter
    2 tbsp XCT or Brain Octane
    1/2 tbsp ACV
    Sea Salt to taste
    1/2 lb bacon, lightly cooked at med-low, diced

    Steam the cauliflower until tender, drain, and blend 3/4 of the cauliflower with all other ingredients except the bacon. Stir in the bacon. Pulse until chunky. For amazing flavour, add 1-2 tbsp bacon grease.

  26. Baileys Egg Nog

    Serves: 12
    Preparation time: 30 minutes (plus chill time)

    • 240ml Baileys Original Irish Cream
    • 6 eggs
    • 112g caster sugar
    • 120ml milk
    • 720ml double cream
    • Nutmeg powder to garnish

    Beat the eggs in a large bowl until they are thick and creamy. You can either use an electric blender, starting at a slow speed and then increasing, or a fork.

    Gradually blend in the Baileys, milk and sugar with a wooden spoon.

    In the medium bowl, whip the double cream until it forms soft peaks – use either the electric blender again (with clean blades) or a rotary whisk.

    Use a metal spoon to stir the double cream into the egg mixture.
    Chill until ready to serve.
    Stir again just before serving and add a light dusting of nutmeg to each glass.

  27. Baked Caramel Pears


    6 firm ripe pears
    60g butter (melted)
    2 tablespoons plain flour
    1 teaspoon vanilla essence
    ½ cup brown sugar
    ½ teaspoon ground cinnamon

    Peel and halve pears and scoop out core and pips with small teaspoon. Score them at 5mm intervals and arrange cut side down in a buttered baking dish. Combine remaining ingredients and spread over each pear. Bake in preheated hot oven 225 degrees C (425 F) for 10 minutes. Then reduce heat to moderate 180 degrees C (350 F) and bake a further 15 to 20 minutes until pears are tender.

  28. Rolo pretzel delights
    Small pretzels
    Pecan halves
    Rolo chewy caramels in milk chocolate, unwrapped

    Heat oven to 250.
    Place one pretzel for each pretzel treat desired, on prepared baking sheet. Top each pretzel with one rolo.
    Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; top with either pecan half or additional pretzel. Cool completely.

  29. Lemon Pudding
    1 c sugar
    Juice and rind (zested) of 1 lemon
    1 c milk
    1 heaping Tbsp flour
    2 eggs
    Combine sugar, lemon, milk, flour, and egg yolks. Beat egg whites until stiff. Fold into lemon mixture. Fill 5-6 custard cups and place in a pan of water (9×13 works). Bake at 350 for 45 mins.

    This recipe goes waaaaayyyy back… I remember making it when I was in 2nd grade for my Brownie Troop recipe swap!

  30. A recipe I remember making with my mom when I was little, and that I now make with my kids is English Toffee –

    1 cup real butter (don’t use margarine!)
    1 1/3 cups sugar
    1 Tbsp light corn syrup
    3 Tbsp water
    1/2 package milk chocolate chips (use a good kind, like Guittard)
    3/4 cup chopped nuts (plus more for topping)

    Add 1st 4 ingredients to heavy aluminum pan. Cook; stirring often until syrup reaches hard crack stage, or until candy begins to brown quickly. Remove from heat immediately. Add nuts and pour onto a greased cookie sheet. Sprinkle chocolate chips on top; allow chips to melt, then spread the chocolate over candy. Top with additional chopped nuts. Allow to cool thoroughly and break into bite size pieces.

  31. Corn Casserole (Thanksgiving and Christmas dinner family tradition)

    1 can whole kernel corn (drain)
    1 can creamed corn
    1 box Jiffy Corn meal
    2 eggs, beaten
    1 cup sour cream
    1 stick of butter, melted
    1/2 c sugar
    Combine in bowl. Spread in greased baking dish.
    Bake @ 350° for 45 min until set in the center and edges are lightly browned.

  32. When I had to go gluten free 9 years ago, cookies were a real struggle. I’ve been working for years to find cookie recipes that the whole family likes. When I wanted to make gingerbread cookies with my twin grandsons I searched for a long time and found the perfect recipe. I get so many comments on how good they are from anyone I give them to. This recipe has been my favorite for 3 years now. It’s Melissa D’Arabian’s (Food Network Star) recipe and I’ll post the link since it’s not my original recipe. https://www.foodnetwork.com/recipes/melissa-darabian/gluten-free-gingerbread-men-3415168. My grandsons are 6 and just asked me the other day when we were going to bake our gingerbread cookies. Looking forward to making them the Saturday before Christmas.

  33. Best Meatloaf!
    11/2 Lbs. Ground Turkey 93% Lean
    1/2 Cup Dry Italian Style Bread Crumbs
    1 Egg
    1 Packet Onion Soup Mix
    1/2 Cup Tomato Sauce
    3 TBS. Reduced Sugar Ketchup or Tomato Sauce
    Preheat 350. Combine all ingredients in Bowl and stir together.
    Pour into Lightly greased Loaf Pan. Drizzle with Ketchup or Tomato Sauce
    Cook 350 for 40-45 Minutes or until juices run clear!
    This is a Great WW meal at 6 Freestyle Points. Makes 4 Servings.
    Recipe courtesy of another WW member!

  34. I love the recipes that are here, especially a week before when we are looking for new ones to try. This is a delicious Shortbread recipe.

    Scottish shortbread

    One pound soft butter
    One cup sugar
    One tsp vanilla
    4 1/2 cup flour

    Stir butter, sugar and vanilla.

    Add two cups flour, mix, and add more flour. You may need more than 4 1/2 cups
    flour. Keep kneading the shortbread adding more flour until it cracks.

    Press in three round pans, cut pieces and put fork marks in and put in oven.

    300 degrees for 30 to 45 minutes until it is light brown. Enjoy!!!

    Thanks for the lovely contest. I like your recipe pages. Merry Christmas, Happy New Year and happy baking!

  35. Cran-Raspberry Jello Salad
    2 sm. pkgs. strawberry Jello
    1 1/2 c. boiling water
    1 14 oz. can whole cranberry sauce
    1 20 oz. can crushed pineapple (undrained)
    1 pt. sour cream
    2 sm. pkgs. raspberry Jello
    1 1/2 c. boiling water
    1 1/2 c. frozen raspberries
    1 c. chopped pecans

    Mix strawberry Jello with 1 1/2 c. boiling water until dissolved.

    Stir in 1c. whole cranberry sauce, can of crushed pineapple, and 1/2 cup chopped pecans.

    Pour into mold, refrigerate until set.

    Spread with a thin layer of sour cream after set.

    Mix raspberry Jello with 1 1/2 c. boiling water until dissolved.

    Stir in frozen raspberries and remaining 1/2 c. pecans.

    Slowly pour (or spoon) raspberry Jello mixture on top of sour cream layer. Refrigerate until set.

    Remove from Jello mold and enjoy.

    Optional – you may use a little baking spray to spray mold for easy removal.

    If you don’t have a Jello mold, a large glass bowl or a clear rectangular baking dish will work.

  36. Piggy Dip

    4 1/2 Cups Sour Cream
    3 Cups Real Mayo
    2/3 Cup Fine Chopped Onion
    1 1/2 tsp Cayenne Pepper
    1/2 tsp Garlic Salt
    1/2 tsp Black Pepper
    2 Packets Knorr Vegetable Dry Soup Mix
    1 1/2 Cups Shredded Cheddar Cheese

    Mix all ingredients & chill – Best if chilled over night.
    Enjoy with chips, crackers or even veggies.

    This does make a large amount for all those little piggies!!

  37. Great idea for a comment section!
    Spritz have always been my favorite holiday cookie, since I was a kid. They have a German origin (Spritzgeback) and are a parent/child Christmas baking tradition there like they are in my home. I recently learned that, like these cookies, my dad’s paternal line is from Germany. So now I know that the tradition was handed down from that branch of our family!
    1 1/2 cups butter, softened
    1 cup granulated sugar
    1 teaspoon baking powder
    1 egg
    1 teaspoon vanilla
    1/2 teaspoon almond extract (optional)
    4 cups all-purpose flour
    Beat wet ingredients and add dry mixture gradually until dough is smooth. Force un-chilled dough through a cookie press and decorate with colored sugar and cinnamon candies. Bake for 8-10 min at 400 degrees. Enjoy!

    (It makes a great gift!)

    150ml Baileys
    50ml milk
    30g butter
    350g caster sugar
    300g good quality white cooking chocolate, broken into squares

    Line a square 20cm cake tin or baking dish with baking paper.
    Measure out 125ml of Baileys and pour into the saucepan.
    Add the milk, butter and caster sugar and put the pan over a low heat. Stir occasionally, until the sugar has dissolved and the butter melted(this takes about 10 min).
    Turn up the heat to medium and stir while the mixture gently simmers. You want the bubbles to be calmly breaking the surface for 10 min. Remove pan from the heat and stir in chocolate and the last 25 ml baileys. Keep stirring until chocolate has melted and you have a smooth consistency. If the chocolate is slow to melt, put the pan over a low heat and stir until smooth. Transfer to the tin and chill for at least two hours. Cut into small squares.

  39. This would be perfect because I have a few recipes handed down from dear ones and they are beginning to fade away. I’m sad to lose these treasures!

    Since we have a vegetarian in our family, we love a good —

    Spinach Lasagna

    Here is what is needed for one 9″ X 13″ pan:

    1 box of no-boil lasagna noodles
    1 to 2 jars of sauce (use a good Roasted Red Pepper sauce if possible!)
    4 cups shredded part-skim mozzarella
    15 ounces low fat ricotta
    1/2 cup Parmesan
    2 eggs
    1 box frozen shredded spinach
    1 jar artichoke hearts (diced)
    1 jar roasted red peppers (diced)

    I pretty much follow the instructions on the lasagna package. Defrost the spinach and squeeze it very dry. Combine with beaten eggs and ricotta, salt and pepper. Put around a cup of sauce and spread it around in the pan, then a layer of noodles, layer of ricotta, layer of sauce. Then repeat and add mozzarella and Parmesan cheese. Cover with foil and bake.

  40. Buffalo Wings Dip

    1- 13 oz can of chicken breast
    1- 4 oz cream cheese
    1- 4 oz blue cheese dressing
    1- 4 oz Frank’s hot sauce
    1 celery stalk finely chopped
    3/4 cup cheddar cheese

    Mix all together and bake at 350° for 30 minutes. Serve with tortilla chips.

  41. Now I’m entering for a friend – in honor of her remission!! ♥ I’d love for Tricia to use this to memory keep all her Cookie Recipes – you should see her holiday baking line up!

    If you need a quick and easy but oh so yummy appetizer…

    Bean and Feta Dip
    2 cans white shoepeg corn, drained
    2 cans black beans, rinsed and drained
    2 packages of crumbled feta cheese
    1 bunch green onions, chopped

    1/2 cup extra light olive oil
    1/2 cup cider vinegar
    1/2 cup sugar
    garlic, salt and pepper to taste.

    Mix first 4 ingredients in a bowl. Combine last 4 and pour over mixture. Refrigerate until ready to serve. Frito Scoops are perfect with this!

    This makes a LOT!! I normally half it for us…

  42. One of my favorite memories of Christmas was my Mom would always make Honey Balls. They were delicious.
    Honey Balls Recipe
    6 eggs
    1 cup sugar
    3 cups all purpose flour
    1/4 tsp salt
    1 tsp vanilla extract
    3 cups of Crisco for cooking the honey balls
    for topping:
    1 cup of honey
    1/2 cup sugar

    Beat eggs lightly; add sugar, salt and vanilla, blend thoroughly. Blend in flour.
    Turn onto floured board, knead until a smooth ball obtained, adding more flour if necessary to make it firm but not hard. Set aside for 30 minutes (covered so that it doesn’t dry out).
    Roll dough into long rope shape approximately 1/2″ round.
    Cut into 1/2″ pieces (to resemble small marbles). Fry in the hot Crisco, until light brown. Drain on paper towels.
    In saucepan (large enough to fit all the balls) mix 1 cup honey with 1/2 cup sugar and simmer till clear (all the sugar is dissolved). Turn heat down low, add the balls and stir them till completely coated with honey. Remove from pan and pile into a cone shape, sprinkling with colored sprinkles as you build up. It will harden as it cools.

  43. I made my mom’s peanut clusters last night, holiday staple!!

    Mom’s Peanut Clusters
    3/4 lb white almond bark
    12 oz chocolate chips
    12 oz salted peanuts

    Melt almond bark in double boiler. Add chips & stir until melted. Add peanuts & drop into wax paper by teaspoonfuls. Refrigerate until firm. Store in a tightly covered container in refrigerator.

  44. I still remember as a kid Christmas at midnight in Perú.
    We would wake up to the smell of Home made “chocolate caliente”(hot chocolate).
    The smell of cinnamon in the air, abuelita and mama had been working their magic in the kitchen.
    We knew It was time to unveil baby Jesus and celebrate his arrival.

    This would make a lovely gift for my mom, where she can write down both her and abuelitas recipes, to be shared for generations to come.

    “Chocolate Caliente”
    3cups of water
    4 cloves
    2 cinnamon sticks
    4 oz. chocolate cup chopped (or chocolate bitter)
    1 can of evaporated milk
    Sugar to taste
    2 teaspoons vanilla
    ½ teaspoon grated nutmeg

    1. Bring the water to a boil with cloves and cinnamon. Lower the heat and cook for 10 minutes. Discard the spices.
    2. Add the chopped chocolate, stirring well until melted.
    3. Add the evaporated milk, sugar to taste, vanilla, nutmeg.
    4. Serve immediately with a whipped cream rosette, if you wish, or with some marshmallows and a little cinnamon powder or grated chocolate.
    5. Note: if you want a thicker chocolate, add a teaspoon of cornstarch diluted in a tablespoon of water and stir well over low heat until you feel it is slightly thick. If you want it lighter, add more milk or water.
    1 cup of whipped cream or a few marshmallows (optional)
    Accompanied with Panettone

  45. Here is a recipe I’ve been making for years! I make big batches and give it away. People get excited when they see me bring it in to work. It is so easy to make. WARNING: It’s addicting….
    North Pole Mix
    1 Box Golden Graham Cereal
    1 Box Cinnamon Toast Crunch Cereal
    1 bag of Pretzel Twists
    10 oz. Pecan Halves
    2 bags of Christmas M&Ms
    1 1/2 pounds of White Chocolate Bark

    This recipe is enough to use up the entire boxes of cereal and pretzels. I mixed this up in 3 separate batches using 6 squares of the White Chocolate Bark at a time.
    Using a BIG bowl, pour in a little bit of each of the above until the bowl is full.
    Melt 6 squares of the the White Chocolate Bark in a glass bowl in the Microwave at 30 second intervals stirring after each interval. Chocolate usually melts in about 1 min 15 seconds. Pour melted White Chocolate over the cereal mix a little at a time and stir after each addition to coat the mix. Pour out onto wax paper and let cool until White Chocolate is hardened – Only takes a few minutes. Break apart and put in bags or tins!

  46. Country Oatmeal Cookies in a Jar
    Preheat oven to 350 degrees F. In a medium
    bowl, cream together 3/4 cup of softened
    butter, with 2 eggs and 1 teaspoon of vanilla.
    Add contents of jar (see below), and mix by hand
    until combined. Drop dough by heaping spoonfuls
    onto an unprepared cookie sheet lined with parchment.
    Bake for 12 to 15 minutes in the preheated oven.

    Makes about 2 dozen cookies

    1 1⁄2cups all-purpose flour
    1 1⁄2teaspoons baking powder
    1⁄2teaspoon salt
    1cup semi-sweet chocolate chips or 1
    cup raisins
    3⁄4cup brown sugar, packed
    3⁄4cup white sugar
    1cup rolled oats

  47. My grandmother loved the holidays and always made her very special recipes for us and I looked forward to them each year. I miss having her fix them for us but, I now get to carry on her traditions and I am happy to share a few with all of you♡
    Coconut pineapple pie
    1 3/4 cup sugar, 2 tablespoons flour, 4 eggs, 3/4 stick butter melted, 1 cup or small can crush pineapple and use the juice, 1 cup coconut. Make sugar flour eggs and butter together add pineapple and juice and coconut. Bake at 350 for about 45 minutes. Use an unbaked pie shell.

  48. I found this recipe on Pinterest actually, and we all really love it. It’s a recipe I would choose to put in a book to pass down to my daughters. It’s so super moist and delicious!

    This is an easy, no-mixer, one-bowl, whisk-together batter. The loaf is soft, springy, and moist without being heavy or dry, nor is it oily. Plus, you probably have all the ingredients on hand to make it and you can pronounce every ingredient used. The cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor. I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons of lemon extract necessary for full-bodied lemon flavor, but add to taste. Don’t use lemon oil and lemon extract interchangeably.
    YIELD: one 9×5-inch loaf
    PREP TIME: 10 minutes
    COOK TIME: about 50 minutes
    TOTAL TIME: about 90 minutes, for cooling
    3 large eggs
    1 cup granulated sugar
    1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
    1/2 cup canola or vegetable oil
    2 tablespoons lemon zest
    1 to 2 tablespoons lemon extract, to taste (not teaspoons; and not lemon oil and not lemon juice – see step 4 in directions)
    1 1/2 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt, or to taste
    Lemon Glaze
    1 cup confectioners’ sugar
    3 tablespoons lemon juice, or as necessary for consistency
    1. Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
    2. Loaf – To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
    3. Drizzle in the oil while whisking to combine.
    4. Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste. Don’t use lemon oil and lemon extract interchangeably because they’re not; oil is much more potent and intense. Don’t use lemon juice in place of lemon extract because it’s not strong enough and the acidity can alter the overall results.
    5. Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.
    6. Turn the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
    7. Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.
    8. Lemon Glaze – To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
    9. Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out.

  49. Ingredients
    1 tablespoon butter
    1 small onion, diced
    3 cloves garlic, finely chopped
    2 bags (20 oz each) refrigerated shredded hash brown potatoes
    3 cups shredded Cheddar cheese (12 oz)
    2 cups sour cream
    1 can (10 1/2 oz) condensed cream of mushroom soup
    1/4 cup water
    1/2 teaspoon pepper
    1/4 teaspoon salt

    1. Spray 5-quart slow cooker with cooking spray.
    2. In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
    3. In large bowl, stir onion mixture and remaining ingredients until well combined.
    4. Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.

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