Saturday, December 6, 2008

Budget Crisis Christmas Giveaway #6!!

How does THIS look for a giveaway:-)























Click here for reviews! Leave me a favorite recipe and I'll draw a winner for all four cookbooks next Saturday:-)

Happy Reading!

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14 comments:

Donna J. Shepherd said...

The books look wonderful. Here's a recipe from my blog - http://www.recipesbydonna.blogspot.com

1 lb. powdered sugar (1 small box)
1/2 c. cocoa
1/4 c. milk
1 stick butter (I use Parkay.)

1 tbsp. vanilla (real, no fake!)
1/2 c. chopped nuts (pecans or walnuts)

In microwaveable bowl (glass is good), blend sugar and cocoa. I make a well in the middle and add milk and butter. Cook 2-3 minutes in microwave. Stir til moist.

Now quick! Add vanilla and nuts and mix and a pinch of salt if you want. Pour into a greased dish (8 in. pan or even a pie pan) and refrigerate 1 hour - or as long as you can stand it.

I'd say to keep it in the fridge because it's a soft fudge, but who has leftovers?

Chelsea Ling said...

my fave recipe: sure to please a crowd


buffalo chicken dip

1 chicken breasts
2 packages cream cheese
buffalo sauce
minced garlic from a jar
one large tub sour cream
seasoning salt


cook chicken, shred. combine all ingredients in a crock pot, serve with crackers when warm.

ForstRose said...

I have a recipe that I tweak a bit but it makes a great pasta dish and can be meatless or sometimes I'll add chicken to it. Its a mediterranean style dish with asparagus, artichoke hearts, the pasta of course, olive oil, spices, sun dried tomatoes, shredded parmesan or similar cheese (not grated Kraft or other kind off the shelf but fresh in the refrigerator section) and what I really like is that it makes several servings even if I cut the recipe in half and is wonderful served hot or as a cold salad when leftover so although it heats up the kitchen in the summer leftovers can be microwaved or eaten without warming up at all.

I also have a favorite fudge recipe for the holidays that generally turns out nice and "creamyish" and isn't too tough to get right.

Melissa
forest_rose[at]yahoo[dot]com

shelburns said...

My favorite recipe is one I use alot when I need a quick dessert. 1 can cherry pie filling, 1 can crushed pineapple, 1 butter cake mix, 1 stick of butter. Pour pie filling and pineapples into bottom of 9X13 pan. Cover with cake mix. Cut butter into pats and cover cake mix. Bake at 350 for 1 hour. Can substitute other pie fillings if wanted.

Abi said...

Oh, my daughter and I have our hands real high on this one. We love making Christmas goodies. These books look ever so wonderful. Yes, please include me in the drawing. Thanks Abi

ABreading4fun [at] gmail [dot] com

Anonymous said...

This is indeed the best mocha punch ever...actually it has the consistancy of a frosty at Wendy's .....
1 1/2 quart water
1/2 cup instant chocolate drink mix
1/2 cup sugar
1/4 cup instant chocolate granules
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream

In a large saucepan bring water to boil. Remove from heat and add the drink mix, sugar an coffee. Stir until dissolved. Cover and refrigerated for 4 hours or overnight. About 30 minutes before serving, pour into punch bowl. Add ice cream by scoopfuls and stir until partially melted.
fmartin816@comcast.net

patty said...

BANANA BREAD

1/2 cups sugar
1 1/2 cups sugar
2 eggs
1 cup mashed Bananas
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
3 1/2 tablespoons milk plus 1/2 teaspoon vinegar mixed together
Mix all ingredients in order.

Bake in greased and floured loaf pan @ 350 degrees for 45 minutes to 1 hour, then enjoy

wolfie53 at sbcglobal.net

Callista said...

Grr. This is the second time I typed the recipe. Messed up the first time.

Chip Dip

1/2 block of cream cheese, melted till softened
1/2 container of cottage cheese
Chopped veggies (we use tomatoes, green pepper and green onion)
Grated Cheese (we use Cheddar)
Taco seasoning mix

Mix cream cheese and cottage cheese and spread on bottom of glass dish. Sprinkle some taco seasoning mix on. Add chopped veggies and another sprinkle of seasoning. Top with grated cheese.

Best eaten cold from refrigerator. Serve with tortilla chips.

To make it serve more people, just double everything.

Mmmm. callista83 AT cogeco DOT ca

Carolynn W. said...

This is a favorite recipe I make every Christmas and sometimes during the year, cause they're so good.
It's a lightened version of the classic Pfeffernuesse recipe, which calls for lots of butter. 27 calories per serving.

CLASSIC PFEFFERNUESSE:
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/8 teaspoon black pepper
1/4 cup granulated sugar
3 tablespoons butter, softened
1 egg white
3 tablespoons molasses
1/4 teaspoon grated lemon peel (optional)
1/3 cup confectioners' sugar

In a small bowl, combine flour, baking soda, cinnamon, cardamom, allspice, and pepper. Mix Well.

In a large mixing bowl, using an electric mixer, beat together granulated sugar and butter until light and fluffy. Beat in egg white, molasses, and lemon peel. At low speed, beat in flour mixture until a dough forms. Cover and chill for 1 hour.

Preheat oven to 350 F. Spray 2 baking sheets with vegetable cooking spray. Roll dough into 2 inch balls. Place balls, 2 inches apart, on prepared baking sheets.

Bake cookies, in batches, until bottoms are lightly browned, about 10 minutes. Cool slightly.

Place confectioners' sugar in a large plastic bag. Add still warm cookies to bag in batches; shake to coat.
Enjoy!

Thanks for the chance to win these great cookbooks...I would love to try out some new recipes!
carolynnwald[at]hotmail[dot]com

bigguysmama said...

Since it's holiday time, I'll share the cookies we never get tired of: Chocolate-Mint Cookies

1C sugar
1/2C margarine
1tsp vanilla
1 egg
2 squares(1oz ea) unsweetened chocolate, melted and cooled
1C flour
1/2tsp salt
1/4C margarine
2T corn syrup
1pkg (6oz) semisweet chocolate chips
Peppermint Frosting: mix until smooth & spreading consistency
2 1/2C powdered sugar
1/4C margarine
3T milk
1/2tsp peppermint extract

Heat oven to 375 degrees. Mix sugar, 1/2C margarine, vanilla, egg and unsweetened chocolate. Stir in flour and salt. Drop by rounded tsp about 2" apart on ungreased cookie sheet. Flatten each cookie with greased bottom of glass dipped in sugar. Bake until set about 8 min. Cool slightly: remove from cookie sheet. Cool cookies completely.

Spread Peppermint Frosting over each cookie to within 1/4" of edge. Heat 1/4C margarine, corn syrup, and chocolate chips over low heat, stirring constantly, until margarine and chocolate are melted. Drizzle mixture over each cookie.

I have to thank Betty Crocker for this delicious minty cookie!

The books you have up for grabs look delicious! Thanks for the offer. Please enter me.

Blessings,
Mimi B

mnjesusfreak at gmail dot com

Holly said...

Wow. These look awesome. I blogged the giveaway too. I have a ton of recipes on my cooking blog, but this is my favorite sugar cookie recipe for cut-out cookies.

Vanilla Cookies
½ c. butter (softened, no substitutions)
1 c. sugar
½ t. vanilla
1 egg, beaten
2 ¼ c. flour
½ t. salt
¼ t. nutmeg
2 t. baking powder
2 T. milk

Cream butter and sugar. Add egg and vanilla. Sift dry ingredients together and add to creamed mixture, alternating with milk. Chill 1 hour. Roll and cut and bake. 350 for 7-8 minutes. Decorate.

There are pictures here: http://2kidsandtiredcooks.blogspot.com/2008/01/vanilla-cookies.html

RAnn said...

Christmas means Divinity at my house.

3 Cups White sugar
1/2 cup water
1/2 cup DARK corn syrup

Mix in a heavy saucepan and boil, stirring frequently until it reaches the soft ball stage (sorry, never had luck with thermometer, we want it cooked to a certain point, don't care how hot it is)

In the meantime beat together two egg whites and 1/2 teaspoon salt until egg whites are stiff.

When syrup reaches the soft ball stage (meaning that a few drops placed in a bowl of ice water can be gathered up into a ball, but the ball is very mushy) slowly beat 1/2 of the syrup into the egg whites, beating constantly so the syrup is fully incorporated, and doesn't harden on the side of the bowl. Put the rest of the syrup back on the stove and continue to cook. You might want to beat the egg white mixture a bit more. When the syrup reaches the hard ball stage (syrup placed in ice water becomes hard, like hard candy)beat the rest of it into the egg white mixture. Continue beating until the mixture is thick and loses its gloss. Spoon by tablespoons full onto waxed paper or foil.

RAnn said...

my email is ruthjoec at aol dot com

ChristyJan said...

Wow! What a wonderful giveaway!

Here is a recipe for PEACH TEA BREAD

2-1/2 c. all purpose flour
1 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 c. finely chopped fresh peaches or drained, thawed, frozen peach slices
1 tbsp. lemon juice
1/3 c. oil
1/3 c. milk
2 tsp. vanilla extract
2 lg. Eggs
1/3 c. chopped walnuts




Instructions
Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In large bowl, combine flour, sugar, baking powder, salt and nutmeg.

In medium size bowl, combine peaches and lemon juice. In 2 cup glass measuring cup, combine oil, milk, eggs and vanilla.


Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do Not overbeat. Fold in peaches and walnuts. Spoon into greased pan.


Bake bread for 55 to 60 minutes or until top is golden brown and center springs back when lightly pressed with finger tip. Cool in pan on wire rack for 10 minutes. Remove bread from pan and cool to room temperature before slicing.


hawkes(at)citlink.net