Monday, December 6, 2010

Christmas Recipe Contest



I've often struggled with cooking. I'm terrible at it.
My husband and Kids are great cooks but I'm not.
I'm one of those who has to follow a recipe to make anything.
So I'm calling out to all those great cooks out there for help.
Post your favorite Christmas Recipe and be entered to win
your choice of a copy of Devilish Delights or Night Prey in e-format.
If you'd rather have a hard copy, I have Arian's Angel or Eyes of Stone
in print available.
Every recipe you post and share gains you another entry and another
chance to win.
I'll start this off with one of my Mom's favorite's.
SNOWBALL CAKE
3 packages of plain gelatin
6 tbsps cold water
1 1/4 cups of boiling water
1 cup sugar
1 can of crushed pineapple
1 can of strawberry pie filling
3 containers of cool whip
1 large angel food cake
1 package of coconut

Soften gelatin with 6 tbsps of cold water then add 1 & 1/4 cups of boiling water and mix.
Add 1 cup of sugar and stir until dissolved. Mix in pineapple with its liquid, add strawberry
pie filling and 2 containers of cool whip and mix together well. Break up the angel food
cake into small pieces then stir into the mixture.
Line a large bowl with plastic wrap with plenty hanging over the sides. Pour the mixture
into the bowl and cover with extra plastic wrap. Refrigerate overnight.
Uncover the top of the bowl and flip onto a serving platter. Gently remove plastic wrap
from the cake. Spread the last container of cool whip and coat with the coconut to give
it the snowball appearance.

Enjoy. I look forward to learning some great new recipes.
Thanks
Tara Nina

14 comments:

Debra Glass said...

Snow on the Mountain

Servings: 8

"This is a festive dish of rice layered with chow mein noodles, chicken gravy, tomatoes, celery, green pepper, green onion, pineapple, cheese, almonds, coconut and pimentos."

Ingredients:

2 cups uncooked long-grain rice
2 (10.75 ounce) cans condensed cream
of chicken soup
3 cups chicken broth
2 (5 ounce) cans chow mein noodles
3 tomatoes, sliced
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1 (20 ounce) can pineapple chunks,
drained
1 cup shredded Cheddar cheese
1/2 cup slivered almonds
1/2 cup shredded coconut
1/2 (4 ounce) jar diced pimento peppers, drained

Directions:

1. In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2. In a medium saucepan over medium heat, combine chicken soup and broth. Stir and simmer for 8 to 10 minutes, or until heated through.

3. On 8 plates layer cooked rice, chow mein noodles, chicken soup mixture, tomatoes, celery, green pepper, green onion, pineapple, cheese and more chicken soup mixture. Top with almonds, coconut and pimentos.

I buy a cooked rotisserie chicken and pull meat to add to mine.

This is a great recipe for a get together.

V. J. Devereaux said...

Here's a quick and easy dessert for even the worst of cooks!! (And it tastes incredible) I love it for potlucks, too.

Apple or Cherry Crisp

Ingredients:

1 box white cake mix
1 stick butter
2 cans apple or cherry pie filling

*you can add raisins and cinnamon to the apple pie filling to give it a little more kick, or nuts like pecans or walnuts on top*

Directions:

Fill cake pan with pie filling of choice (and or raisins, don't add nuts to filling, makes them mushy)leaving room for cake mix on top
Spread cake mix on top to cover filling. (add nuts if you like, but not required)
Dot with butter
Bake in oven at 325 degrees until top is golden brown, approximately 25 minutes

Serve alone or topped with ice cream

Cathy M said...

Great recipes. Your recipe sounds easy and yummy VJ, I can't wait to try it.

My favorite sweet at Christmas are pecan bars. It's a basic recipe and comes out great every time.

PECAN PIE BARS


1/4 c white sugar
1/2 c. butter
1 tsp. vanilla
1 egg
1 1/2 c. flour
1/4 cup packed brown sugar
1/4 - 1/3 c. corn syrup
1 tsp. vanilla
2 eggs
1 c. broken pecans

1. Mix white sugar, butter, vanilla and egg.

2. Stir in flour. Mix well.

3. Press dough in the bottom and 1/2 inch up sides of ungreased 9x13 pan.

4. Bake at 350 degrees for 10-15 minutes or until edges are browned.

5. Combine brown sugar, corn syrup, vanilla and eggs. Beat well.

6. Stir in pecans

7. Pour over crust

8. Bake at 350 degrees for 25-30 minutes or until set. Loosen edges from side of pan while warm. Cool completely. Cut in bars. Cover and refrigerate bars. They turn into puddle cookies if you don't.


caity_mack at yahoo dot com

Rachael said...

Cider Roasted Chicken

I make this every year for my family's christmas and it gets rave reviews everytime. Plus it's ridiculoulsy easy.

Ingrediants:
1 6lb roasting chicken
1/4 cup stick butter
2 1/2 cups apple cider
6 small unpeeled red potatos (quartered)
6 small onions (peeled and quartered)
1 medium green pepper (sliced)
2 tomatos (quartered)
6 strips of bacon

Preheat the oven to 375 degrees. With the chicken in a roasting pan, dot with the butter and bake for 15 minutes, uncovered.
After the 15 minutes, reduce the heat to 325, pour the cider on the chicken, add the potatos, peppers, and onions and place the strips of bacon in a cross hatch over the breast of the chicken. Bake for 2.5 more hours, basting often. after the 2.5 hours, add the tomatos and bake for another 30 minutes or until a meat thermomator stuck in the thicket part of the thigh reads 180 degrees. Let the chicken sit for 10 minutes before serving.

Cathy M said...

I like your recipe, Rachael, will write that one down too.

Tara Nina said...

Ladies these are looking great.
The contest will run until the end of this week.
Will announce the winner on Sunday.

Caridad Pineiro said...

We do a combo Italian/Cuban Christmas Eve dinner. You can check out the recipe for a Citrus-marinated Cuban Roast Pork here:
http://www.caridad.com/2010/11/09/tuesday-tip-citrus-marinated-roast-pork/

J Hali said...

Tara, did you realize that cook and bake are both 4 letter words! lol, Here's something I did last week, and boy, they were good. I don't call them anything--so make up a name if you ever try it :)

-Any brand refrigerated peanut butter cookie dough.
-Slice and place on baking sheet
-Break Terry's dark chocolate, orange flavored ball into *small pieces and poke them into the dough
-Bake per recipe.
(*keep chocolate pieces small, or they run onto sheet, and burn-I even messed that up first batch!)

They were really gooey, and yummy.

Maggie said...

Holiday Meringues

Serves ????

This is one family favourite that I usually serve only during Passover, but I have changed a couple of things to make it merry for this season to share with my friends who have different holidays than I.

3 egg whites, room temperature
1/4 tsp cream of tartar
3/4 cup sugar
1 tsp vanilla (real, not imitation)
1 tsp water
3 tbsp unsweetened cocoa (I prefer Dutch, but Hershey's will do)
1 cup mint semi-sweet choc chips

Preheat oven to 300. Whip egg whites until stiff peaks form, but not dry; mix together water and vanilla, then mix in alternately with sugar. Fold in cocoa, then chips, gently.

Drop by teaspoonfuls onto greased cookies sheets, and bake for approximately 25-30 minutes. Remove promptly from baking sheet, onto waxed paper, and let cool. Store in DRY, tightly lidded container.

Once served, stand back. The stampede for these can get you injured!

Maggie said...

I forgot--add the cream of tartar to the egg whites before whipping!

Kathy Kulig said...

Here's a yummy Pumpkin Cheesecake recipe. I didn't think I'd like it bec. I just love plain cheesecake, but this one is awesome. Photo is on my blog: http://www.kathykulig.blogspot.com (Nov. 28th post)
Ingredients:
38 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)Note: I ran them through my blender to crush.
1/4 cup finely chopped Pecans
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs

How to make it:

HEAT oven to 325°F

MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.

BAKE 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Tara Nina said...

Thank you to everyone who entered the contest.
We've got some great recipes.

I put everyone's name in a hat and picked.
The winner of an e-copy of one of my latest
releases is Cathy M. Since I don't know how to
get in touch with you, I'm hoping you'll check back here
to see who won.

Thanks,
Tara Nina

Cathy M said...

Hi Tara,

Thank you for the contest win. I will get an email right out to you.

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