I need baked gifts for co-workers. Savory treats for family on Christmas Eve. Sides to bring to Thanksgiving and Christmas dinners. Something to bring to my work Thanksgiving potluck. And then there are holiday parties-- and I never like to show up empty handed!
This amounts to one thing: recipes! I need recipes. Lots & Lots of recipes. Sweets. Sides. Main Dishes.
And that's where you come in!
GIVE ME YOUR RECIPES!
And of course, I will be most grateful. And to show my gratitude, I will reward you! Because once the recipes start rolling in (If they start rolling in. Please, people--roll them in! It will be more fun that way!), we will all need some extra kitchen tools & gadgets so we can bake and cook our little hearts out.
So the winner (chosen randomly) will receive...
A $25 gift card to Williams-Sonoma!
Did you know Williams-Sonoma gift cards can also be used at Pottery Barn & West End?!
And as if the gift card were not enough-- the winning recipe will be cooked and featured on my friend Elizabeth's cooking blog, Elizabeth's Edible Experience! She has a great blog and a ton of readers. You will get major props & probably become an instant cooking superstar!!!
Here's what you do:
Think of your favorite recipe & leave me a comment with either the link to the recipe (from your blog, a recipe site, etc.) or type the recipe right there in my comments. One recipe per person!
Note: If you're reading this from Facebook, make sure you click here to go over to my real site & leave me the comment there. I won't be able to keep track of comments left on Facebook & Networked Blogs. If the url does not start with "melaniespring.blogspot.com," you are in the wrong place!
If you really want this gift card and your shot at recipe fame, you can earn additional entries by Blogging, Tweeting, or Facebooking about my contest. Leave me a comment for each extra thing you do! That's three additional entries if you do them all!!
Deadline for entries is Wednesday, November 17. I will announce the winner on Friday, November 19. That way we will have a few days to plan for Thanksgiving!!
This is going to be fun!! Happy Recipe submitting!!! Email me if you have any questions: heygirl658 @ gmail dot com.
This is a recipe I got from the internet a while ago, but I am not sure where.
ReplyDeleteThis cake comes out really rich and moist and the best part is that it really doesn’t need any icing. I have put a little powdered sugar, fresh whipped cream, raspberry sauce or dark chocolate sauce with it. But it is good on its own as well. This is my go to chocolate cake.
Enjoy!!
Christina
Chocolate Pound Cake
1 1/2 cups butter softened
3 cups white sugar
5 eggs
2 teaspoons of vanilla
2 teaspoons of instant coffee dissolved in 1/4 cup of hot water
1 cup buttermilk
2 cup flour
3/4 cup cocoa powder (I use the unsweetened kind)
1/2 teaspoon baking powder
1 teaspoon salt
•Pre-heat oven to 325 degrees
•Grease and flour (or baking spray)10 inch Bundt pan
•Mix dry ingredients together and set aside
•Cream butter and sugar till light and fluffy
•Beat eggs into the wet mixture one at a time
•Add vanilla, buttermilk and coffee mixing between each
•Beat in the dry mixture
•Pour batter into the pan, tapping to remove bubbles
•Bake 60-70 minutes
•When cake is done remove from oven, let cool and turn out of pan
Good twist on an old classic:
ReplyDeleteMashed Garlic Potatoes and Rosemary
6 Baking Potatoes (Peeled & Quartered)
4 Garlic Cloves
2 Cups Water
1 teaspoon salt
2/3 cup milk
2 tablespoon butter
1/4 cup Parmesan cheese
1 tablespoon Rosemary
Pepper to taste
Paprika
Preheat Oven to 350. In a medium saucepan over high heat place potatoes, garlic, 1/2 teaspoon of salt and bring to a boil. Reduce heat to low and cook, covered, until tender, about 15 minutes. Drain well. Add milk and butter and beat with mixer until smooth. Add cheese and Rosemary and beat until fluffy. Season with remaining salt and pepper to taste.
Turn potatoes into casserole dish lightly coated with cooking spray or oil. Sprinkle with paprika. Cover and Bake until heated through about 20 minutes. Serves 4-6.
These are Christmas treats I make every year, and they are always a HUGE hit. They're very easy, too! They're a spin on a classic favorite - rice crispie treats - with some holiday spirit!
ReplyDeleteChristmas Wreaths
3 1/2 cup cornflakes
30-35 large marshmallows
1/2 cup butter
1/2 teaspoon green food coloring
candied red hots
Melt the butter in a dutch oven. Add the marshmallows until melted, then stir in green food coloring. Stir in cornflakes until all are coated. Drop by spoonfuls onto wax paper, and add 2-3 candied red hots to each spoonful while it's still hot (so they will stick). Let cool and enjoy!
I wish I had a picture to show how pretty these things turn out! They look like miniature Christmas wreaths, and are quite tasty too!
Emily C.
Yummy Pumpkin Bread
ReplyDeleteCan't take credit for this recipe, it was submitted to AllRecipes.com by Cheryl Riccioli. However, I made it last year and it's very good.
I found these smaller aluminum disposable holiday baking loaf pans at Walmart that came with lids. When your bread comes out of the oven and cools off you can snap on the lid and tie a ribbon around it. It was so cute, I couldn't help but give myself the first one. JK.
Using those mini loaf pans, I think this recipe made 4-6 loaves.
Ingredients
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Taken from:
http://allrecipes.com/Recipe/Pumpkin-Bread-IV/Detail.aspx
I'm no cook but we do have the Roscher tradition of mac and cheese at every holiday feast. This isn't your typical mac and cheese!
ReplyDelete1 box of noodles (I like spaghetti but any kind will do)
1 can of low fat condensed milk
1 stick of butter
salt
pepper
2 eggs
cheese
Cook the noodles per directions on box.
In a bowl, mix together the eggs, milk, and some salt and pepper.
Put cooked noodles in a pan. Poor mixture over the top. Cover with cheese and put pats of butter on top.
Cover with aluminum foil and bake in oven at 350 degrees for 45 minutes. Uncover and broil until top is slightly browned.
Easy breezy and delicious.
This is one of my favorite cookies. I would make it every Christmas with my Mom.
ReplyDeleteChocolate Italian Cookies
3 cups flour
2 eggs
1 cup sugar juice from 1 orange
3teaspoons baking powder cut up dates & nuts
pinch of salt (1 cup all together
1 teaspoon allspice or more if you
1/2 cup cocoa like)
1 cup crisco
1 teaspoon vanilla
1/4 cup milk
Cream Crisco and sugar, add eggs, vanilla, and cocoa, and beat. Mix milk in orange juice and add to batter. Add all dry ingredients and mix. Last add nuts and dates. Roll with hands into balls and bake at 325 - 350 degrees. Ice after they cool.
Icing: powdered sugar, a little milk, and vanilla.
I'm sorry the measurements and time are not exact. This is a very old recipe. Just use your best judgement.
I am sending out a challege to all Clicquer (sp)Moms!!!
Every year for Thanksgiving & Christmas I make a cheese ball along with the side items I bring to dinner. (I am not ranked high enough in either family to bring a main course.) My two favorite cheese ball recipes are below. These recipes are easy any require few tools if you buy preshredded cheese.
ReplyDeleteClassic Cheese Ball
Ingredients:
8 oz cream cheese, room temp
8 oz shredded sharp cheddar cheese or smoked gouda
¼ cup onion, grated (or uses food processor)
2 tsp Worcestershire sauce
2 tsp finely minced garlic
Finely chopped pecans or walnut
Directions:
In a bowl, combine cream cheese, cheddar (gouda) cheese, onion, Worcestershire sauce, and garlic. Stir until evenly combined. Shape into a ball, wrap in plastic wrap, and refrigerate over night. Roll cheese ball in chopped nuts until well coated. Take out of refrigerator at least 1hr before serving. Serve cheese ball with crackers.
Another variation I like is herb cheese ball
Herb Cheese Ball
Ingredients
8 oz cream cheese, room temp
8 oz shredded sharp cheddar cheese or smoked gouda
3 tbsp fresh chives, minced
3 tbsp fresh basil, minced
2 tbsp fresh parsley, minced
1 tbsp garlic, minced
1/2 teaspoon cracked black pepper
Directions:
In a bowl, combine cream cheese, cheddar (gouda) cheese, chives, basil, parsley, and garlic. Stir until evenly combined. Shape into a ball, wrap in plastic wrap, and refrigerate over night. Roll cheese ball in pepper until well coated. Take out of refrigerator at least 1hr before serving. Serve cheese ball with crackers.
For Jennings' Family Thanksgiving I will be bringing Baked Sweet Potatoes and Onions. (I can't bring it for the Big Man's family thanksgiving. There would be a riot if we didn't make the traditional sweet potatoes.) You have seen this recipe on my blog.
ReplyDeleteBaked Sweet Potatoes and Onions
Ingredients
3 sprays cooking spray
2 large sweet potatoes peeled, cubed
1 large red onions, 1in chunks
1/4 tsp chili powder
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
3 Tbsp apple cider vinegar
Directions
Preheat oven to 400ºF. Coat a nonstick baking sheet with cooking spray. Place potatoes and onion on prepared baking sheet and coat with cooking spray; toss to mix and coat. Roast until tender, about 45 to 55 minutes. Remove from oven and let cool slightly; spoon into a serving bowl. In a small bowl, mix chili powder, salt, pepper, and vinegar; spoon over vegetables and toss to coat
I have a really good pie recipe too. But I it's at home and I don't want to wing it. I'll try to remember to type it up for you tonight.
This isn't a recipe I've used for holidays, but I've made it a few times and its easy, flavorful, and healthy.
ReplyDeleteRoasted Harvest Vegetables
Prep: 20 min. Bake: 30 min.
Ingredients
8 small red potatoes, quartered
2 small onions, quartered
1 medium zucchini, halved and sliced
1 medium yellow summer squash, halved and sliced
1/2 pound fresh baby carrots
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/4 cup olive oil
1 tablespoon garlic powder
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper for spice (optional) - I actually don't add this
Directions
Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans.
Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally.
Because I am from MS, I give you a casserole recipe. We like casserole in MS... especially if they have butter and sour cream in them. :)
ReplyDeleteShoe Peg Corn & Green Bean Casserole
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
1 can French style green beans, drained
1 can Shoe Peg Corn, drained
1 can cream of mushroom soup
1/2 c - 1 c of shredded cheddar cheese
8 oz sour cream
1 stack pack Ritz crackers
1/2 stick butter
Crush the Ritz and brown in the butter. Cook the onion, bell pepper, & celery. Mix all ingredients except the butter and Ritz crackers. I usually add black pepper, cayenne pepper, worchestershire sauce, paprika, and garlic powder... and anything else I think may need to throw in. Top the casserole with the Ritz. Bake at 350 for 45 minutes.
I think this recipe originally came from Bell's Best Cook Book.
This recipe is great if you are serving a big group; it can also be reduced.
ReplyDeleteCrawfish Pasta
Cook 2 pounds of the pasta of your choice.
In a saucepan add:
2 sticks of butter
1 head of garlic, minced
1 bunch green onion, chopped
1/2 container of fresh mushrooms, chopped
Dash of Tony Chachere's seasoning
1 cap of liquid crab boil
2 pounds of pasta, cooked
Pour this mixture over pasta; set aside.
In saucepan add:
2 sticks of butter
1 bunch of green onions, chopped
2 toes of garlic, minced
1/2 container of fresh mushrooms, chopped
1 cap of liquid crab boil
Saute until tender.
Add 2 cans of each: cream of mushroom soup, cream of celery, cream of shrimp
Blend well and cook over low flame for 20 minutes.
Add 3 pounds (I use 2) of crawfish tails; saute 15 minutes more.
Add half and half if sauce if too thick.
Pour over cooked pasta.
Serves 30 people.
Roasted Beets and orange-walnut pesto
ReplyDelete(adapted from a recipe in Poor Girl Gourmet) a great cookbook I was introduced to last summer
BEETS
about 4 - 2 inch beets, peeled, trimmed and cut into 1/4 inch slices
juice of 1 orange (about 1/4 cup)
kosher salt, pepper
in large bowl, toss beets with OJ, add S&P to taste, transfer to baking dish, cover, and roast in 375degree oven for 30 minutes (or until beets are soft) remove cover/foil and continue to roast for 5-10 minutes until beets begin to brown
(stir beets midway through this last step to re-coat in OJ)
PESTO
zest of 1 Orange
1/2 cup coarsely chopped toasted walnuts
1/4 coarsely chopped parsely
1 T EVOO
combine all ingredients to make pesto
to serve top beets with pesto
Chocolate-Peanut Butter Pie
ReplyDelete(adapted from foodnetwork favorites)
CRUST
1/4 cup dry-roasted salted peanuts
1/2 cup sugar
pinch ground cloves
1/4 cup unsalted butter, melted
6 ou bittersweet chocolate
1/4 cup heavy cream
FILLING
1.5 cups milk
2 large eggs
1 cup confectioners' sugar
2 T cornstarch
Pinch fine salt
4 ou cream cheese cut into pieces
1/2 cup creamy Peanut Butter
1 t vanilla extract
TOPPING
2 ou bittersweet chocolate
1.25 cups heavy cream, chilled
1 T confectioners' sugar
Make crust: preheat oven to 350
pulse peanuts, sugar, cloves in food processor until mixture resembles course sand. pulse in butter and press mixture evenly into bottom of 10 in springform pan or pie pan (i always use a pie pan and it might only be 9 in) bake for 15 min or until set, set aside
melt chocolate w/cream in microwave, stirring frequently, when smooth, spread over the crust and freeze the crust while making the filling
FILLING: Whisk milk, eggs, confectioners' sugar, cornstarch, salt in med. sauce pan. Cook over med heat, whisk constantly until boiling continue to cook until the consistency of mayo (2 minutes)
Transfer to bowl, whisk in cream cheese, peanut butter, vanilla and spread evenly over the chocolate in the crust. Refrigerate overnight or until completely cold.
TOPPING: melt chocolate in microwave, whip the cream with confectioners' sugar until stiff peaks form. stir a large spoonful of the cream into the chocolate and then fold all the chocolate into the cream, spread topping over pie and refrigerate for at least 30 minutes before serving.
Best Peanut Butter Pie I've ever had!
I know I was slow, but you got a side, and a pie, AND I just posted the contest on my facebook page. I also have a good just regular dinner recipe for you, I'll send that along some other time.
ReplyDeletePeanut Butter Fudge Brownies. This was my attempt to have black and gold food at the SuperBowl :)
ReplyDeleteIngredients:
1 cup butter (2 sticks), melted
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2/3 cup Hershey's cocoa
1/4 cup milk
1 1/4 cup chopped pecans (divide)
1/2 cup (1 stick)
1 2/3 cups (10 oz package) Reese's Peanut Butter Chips
1 can (14 oz) sweetened condensed milk (NOT evaporated milk)
1/4 cup dark or semi-sweet chocolate chips
1. Heat oven to 350 degrees. Grease 13*9*2 inch baking pan
2. Beat melted butter, sugar, eggs, and vanilla in large bowl with electric mixer on medium until well blended.
3. Add flour, cocoa, and milk. Beat until blended.
4. Stir in 1 cup chopped nuts
5. Spread in pan
6. Bake 25-30 minutes or just until edges pull away from sides.
Cool completely.
7. Melt 1/2 cup butter and peanut butter chips in saucepan over low heat stirring constantly.
8. Add sweetened condensed milk, stirring until smooth
9. Pour over cooled brownies.
10. Microwave chocolate chips on medium for 45 seconds until chips are melted when stirred.
11. Drizzle brownies with melted chocolate and sprinkle remaining 1/4 cups of nuts.
12, Refrigerate 1 hour or until firm. Cut and refrigerate any leftovers.
Katherine said....
ReplyDeleteMy friend from LSU told me about this recipe when I mentioned the contest and the foods that you like!
Apricot Salsa
This fresh and different salsa combines sweet apricots with juicy plum tomatoes, shallots, rosemary, and ginger. Serve it with griled fish or chicken, or as an appetizer with chips and breadsticks.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Ingredients:
•10-oz. can apricot nectar
•4 apricots, chopped
•2 Tbsp. chopped shallots
•6 plum tomatoes, chopped
•2 tsp. lemon juice
•1 tsp. finely chopped fresh rosemary
•1/4 tsp. ground ginger
Preparation:
Combine nectar, apricots, and shallots in medium saucepan. Heat to boiling, then reduce heat, cover and simmer for 4-5 minutes until almost all liquid is absorbed. Stir in remaining ingredients. Transfer to serving dish, cover tightly, and chill until cold. Store up to 3 days in fridge.
Its quick and easy to make and it is a different sort of salsa that I think is great for the holidays!!!! Plus, we all know what your favorite thing to eat in the entire world is....SALSAAAA!!!!!!!! ay ay ay ay!
The best chocolate cookie recipe I have ever used and it makes huge cookies!
ReplyDelete1 1/2 cups unsalted butter (3 sticks)
2 eggs
1 tablespoon vanilla extract
1 1/4 cup white granulated sugar
1 1/4 cup brown sugar ( i use a combo of light and brown, but not sure how much that matters)
4 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
24 oz chocolate chips (2 normal sized bags)
On medium, beat butter, sugars, eggs, and vanilla extract until creamy
Mix or stir in flour, salt, and baking soda. Batter gets tough, so I definitely use a mixer even though recipe says to stir.
Mix in chocolate chips
Pre-heat oven to 375. Scoop large tablespoon sized balls of dough on to cookie sheet ( I use an ice cream scoop :) ) Bake for 12-15 minutes. I take them out when they just start browning on top.
I dont' cook much, but this is one of my favs. And I always get asked for the recipe. People just seem to love it for some reason.
ReplyDeleteMarinated Cheese
1/2 cup olive oil
1/2 cup white wine vinegar
3 tbsp. chopped fresh parsley
3 tbsp. minced green onions
1 tsp sugar
3/4 tsp dried basil
1/2 tsp salt
1/2 tsp freshly ground pepper
3 cloves garlic, minced
1 (2oz) jar diced pimento (drained)
1 (8oz) block sharp cheddar cheese
1 8oz pkg. chilled cream cheese
Combine first 10 ingredients cover tightly and shake. Set marinade mixture aside in refrigerator.
Cut block of cheddar cheese and cream cheese. Arrange cheese slices in a shallow baking dish. Pour marinade over cheese slices. Cover and marinate in refrigerator at least 8 hours.
transfer chese slices to a serving platter in the same fashion. Spoon marinade over cheese slices. Garnish if desired. Serve with crackers. (I like wheat thins).
Fresh Broccoli Salad
ReplyDeleteThis is a broccoli salad that always receives great reviews. It’s a good dish for tailgating and pot lucks because it can be prepared ahead of time and assembled on arrival.
Ingredients: Combine in salad bowl.
• 2 bunches fresh broccoli, florets only (5 to 6 cups florets)
(I actually do include some of the stems finely chopped. I cut the broccoli into the very small florets.)
• 1 medium red onion, finely chopped
• 1/2 cup raisins (Walnuts make a good substitution. Original recipe called for Currants but they are too hard to find.)
• 10 to 12 slices bacon, fried and crumbled (I use the prepackaged Hormel Real Crumbled Bacon.)
Dressing: Combine ingredients in jar and shake well.
• 1 cup mayonnaise
• ¼ cup vinegar
• ¼ cup sugar
Preparation:
Separate florets from broccoli stalks. Save the remainder of the broccoli for another use or freeze for later (We give the remnants to our Bunny, he loves the treat!). Combine salad ingredients; top with dressing mixture. Chill and serve.
For a healthier salad:
Eliminate the bacon and onion and add in apples.
Use Splenda instead of sugar. (Have not tried using low fat mayo!! But the Splenda works well.)
Enjoy!!!
Hi Melanie!
ReplyDeleteLinda sent me this link (I'm her side kick...lol) I am also new to blogging and I LOVE to cook!!! I get many rave reviews about this recipe and thought I would share it with you.
Happy Hoidays,
Kelly Yeager
Feta Cheese Ball
¼ pound feta 2 ounces
3 cloves garlic mashed 1 ½
5 green onions chopped fine 3
2-8 oz packages cream cheese 1-8oz
4 tsp. Dried dill 2 tsp
2 tsp oregano 1 tsp
4 tbsp olive oil 2 tbsp
Cracked black pepper
Makes 2 cheese balls. Serve with garlic bagel chips. (my preference) Can be frozen.
p.s. the far right hand numbers are to half it...didn't realize I copied that, too.
ReplyDelete