Christmas 2000 Recipe Contest!
Welcome To The First
Christmas Recipe Contest
This Silver Bracelet set is just so pretty. I bought it at the Robinson's May Department Store which is a really nice store. The first bracelet is delicate linked hearts, the second bracelet is just adorable with blue stones in it, and the third bracelet is like a chain link. I simply fell in love with set and picked up the same set for myself =)
1. The Contest is only open to members of the Freebies4ya-N-Chat E-group to submit recipes, to vote on the recipes & to win the prize. Also everyone who submits a recipe in this contest must have been a member of the group before 11-24-00. This way we know that no one joins just to try and win to keep it fair to the rest of the members. All members may vote though.
2. Two Entries Per Person are allowed.
3. All Recipes will be posted here at the site as they are submitted for everyone to see & make if they wish too =)
4. The Contest will run two weeks (Until Dec. 8th) at which time I will open a voting booth for all of the group to vote on the winner.
5. All entries must be sent to me privately. Also you must provide the e-mail address you are joined under at the Freebies4Ya-N-Chat E-Group & your first name/ or member name so that I may put it besides your entry.
6. If you leave the group before the contest is over, your entry will be removed from the contest.
7. The winner has one week from the time they win to provide me with an address to mail their prize, or the person who has the second highest in votes will win.
Christmas Contest Recipes:
Entry #1 ~ Holiday Nuggets
Sift: 2c. flour, 1/2 t. salt - set aside
Cream: 3/4 c. shortening, 1/4 c. butter, 1/2 c. powdered sugar
Blend In: 1 T. vanilla, 1 t. almond extract, 1/2 c. nuts Add to dry ingredients and mix until smooth. Shape into balls, flaten slightly with bottom of a glass. Bake @ 325 for 25 min. Roll in powdered sugar while hot.
Entry #2 ~ Sauce of the Ocean with Linquine
Since I can remember this has been our family recipe every Christmas
Eve. You will need a large dutch oven pan to start with.
3/4 cup of olive oil
1 lg. onion
1 lg. bulb of garlic
1 lg. bunch of fresh flat italian parsley
4 fresh leaves of italian basil
dash of oregano
dash of salt and black pepper
2 bay leaves
1 cup of white wine (cheapest you can find)
4 lg. cans of crushed tomato's
1 small can of tomato paste
1 small bottle of clam juice
3 pd. of extra lg. shrimp
2 pd. of scallops
1 pd of cod fish
2 dz. cherry neck clams
2 dz. of mussels
4 lobster tails
12 lobster claws
Try to buy fish ingredients fresh from the seafood store
Put olive oil in pot. Make flame low. Take skin off of onion and garlic and mince. Place in pot. Wash and chop parsley about 6 sprigs w/leaves. When ingredients turns golden. Open each can of crushed tomato and throw in pot and add half a can of water w/each can. Put tomato paste in pot. Add basil, bay leaf and salt and pepper. Bring to a boil. Add white wine and clam juice to pot. Lower and simmer heat with a lid halfway on the pot. About 3 hrs, if sauce gets thick add a little water and keep checking and stirring with wooden spoon.Skin and devine shrimp. If using lg. scallops cut in half. Cut codfish in chunks. Fill large bowl with cold water and rinse clams and keep draining water till it looks like there is no more sand. Pull beards off the mussels and keep rinsing under cold water. Discard any open mussels or clams. Have fish store person crack tails and claws but do not open rinse real well.Put all seafood in sauce. Simmer 1 more hour. Start water for linguine and cook aldente, if box says 10 minutes you do 8 minutes. Do not forget crusty italian bread to dip into plate. Enjoy!
Entry #3 ~ Mystery Meatloaf
2 lbs. chopped meat
1 egg [beaten]
1 tsp. garlic powder
1 small onion chopped
1 small green pepper chopped
3 strips of bacon
1/2 cup grated cheese [swiss,mozzarella,your choice]
salt and pepper to taste
1/2 cup of ketchup
Saute bacon until crisp, drain and crumble. In the same pan you cooked bacon in, saute onion and green pepper until soft.Meanwhile mix chopped meat with egg, garlic powder, salt and pepper. Put into baking dish and flatten out. Add bacon, onion and pepper and grated cheese to the middle of meat mixture. Bring up sides and seal all the way around. Spread ketchup on top and bake at 375 degrees for 45-60 minutes. Remove and cool a few minutes before serving.
Entry #4 ~ Stuffed French Toast
Large loaf of uncut white or wheat bread
3 Eggs beaten with a dash of salt
1/4 tsp. Vanilla
small can of peaches or pears [any canned fruit will do] chopped small
1/4 Cup Milk
Butter For Frying
Optional - confectioners sugar or cinammon sugar for dusting french toast after cooking.
Cut bread into 2 inch thick slices. Then cut a slit in the side of the bread to make a pocket, dont cut all the way through. Stuff fruit inside of bread pockets and close with a toothpick to keep fruit in. Mix together eggs, milk and vanilla. Dip bread pockets into egg mixture and soak thoroughly on each side. Put them on a flat dish and refrigerate about 1/2 hour. Melt butter in frying pan and fry bread until golden brown. Dust with confectioners sugar or cinammon sugar [optional]
Entry #5 ~ Pecan Tassies
Cream: 1 - 3oz. pkg. cream cheese, 1/2 c. margarine, 1 c. flour. Press small ball of dough into 1" (mini) muffin pan (to make pastry cups).
Filling: (Chop 3/4 c. of pecans, set aside) Beat 1 egg. Add dash of salt, 3/4 c. brown sugar, 1 T. melted marg., 1 t. vanilla, half of the chopped pecans. Put small amount of the remaining pecans in the bottoms of the pastry cups (saving some for the tops). Fill cups up 3/4 full with filling. Top with more pecans.
Bake: At 325 for 25 min (or until tops are brown). These look and taste just like mini Pecan Pies.
Entry #6 ~ Cream Cheese Mints
1 8oz block cream cheese
1/4 C butter, softened
1 2lb box powdered sugar
1/2 tsp peppermint extract
6 drops red food coloring
extra powdered sugar
Cook cream cheese and butter in a saucepan over low heat, stirring constantly, until smooth. Gradually stir in box of powdered sugar, stir in extract. Remove from heat. If desired, divide mixture into 2 portions, stir 2 drops of red food colorng into one and 4 drops into the other. Shape into 1" balls, dip a 2" round cookie press or glass bottom into extra powdered sugar and press each ball until flattened somewhat. Let stand until firm. Freeze if you like.
Entry #7 ~ Chocolate Dipped Walnut Cookies
1 C flour
1/2 C powdered sugar
1 tsp cinnamon
1 stick of butter (cut into small pieces)
1 C ground walnuts
1 egg yolk, beaten
Chocolate for Dipping
6oz semi-sweet chocolate chips
1/4 heavy cream
Preheat oven to 325 degrees. Sift flour, powdered sugar, and cinnamon together in large bowl, cut in butter until mixture resembles coarse crumbs. Stir in walnuts and egg yolk. Turn dough out onto floured surface. Knead until smooth. Roll out to 1/8" thick, cut into 2" rounds. Place on greased cookie sheet and bake 10-15 minutes or until lightly browned. Cool on wire rack. Chocolate Dip--- Melt chocolate chips in either a double boiler or microwave, add heavy cream andf stir until smooth, add more cream if needed. Dip half of each cookie into chocolate and lay on waxed paper, refrigerate until chocolate sets.
Entry #8 ~ Chicken Enchiladas
4 chicken breasts
1 can condensed cream of mushroom soup
1 small can of jalapeno's (or 2 small cans of green chili's to make it milder)
1 jar of sliced mushrooms
1 small onion (chopped)
1 small can sliced olives
1small can diced olives
1 medium container of sour cream
grated cheddar cheese (appx 4 cups)
1/2 stick of butter/margarine
1 cup of milk
Bake chicken breasts at 350 for 1 hour then let cool. After cooling, shred chicken and set aside. Saute butter, mushrooms and chopped onion. After onions and mushrooms are softened add cream of mushroom soup (DO NOT ADD MILK OR WATER), jalapeno's diced olives and 1/2 of the container of sour cream, stir well and bring to simmer. Take 1 cup of this mixture in a bowl and add your milk to this. Then set aside for later use. Add chicken to mixture on stove and approximately 1 to 1 1/2 cups of grated cheese. When cheese is melted into mixture take off the burner, and spoon into tortillas. Place tortillas into baking dish. Take the set aside mixture and pour over the top of enchiladas, spread the rest of your cheese on top and the spread the sliced olives over that. Bake for 30 minutes at 30. Serve with the rest of your sour cream. (I have gotten many praises over this recipe over the years and have had to pass it out to several people.. lol)
Entry #9 ~ Peanut butter candies (almost like Reeces)
1/3 pound graham cracker crumbs (I use a little more than that)
1 cup peanut butter
1 pound (4 cups) powdered sugar
1 stick butter - melted
1 stick margarine - melted
Press mixture into a buttered 9x13 pan.
1 12 oz package of chocolate ships and spread on top of mixture.
Cool to room temperature and cut, then refrigerate for chocolate to harden. (you have to play around with this. If the chocolate isn't set up completely it will be messy. If it's too hard it will crack)
Entry #10 ~ FAT
1 cup chopped pecan
1 1/2 cup flour
1 1/4 cup melted butter
Mix and press into 9x13 pan. bake 350 for 30-35 minutes. cool to roomtemperature
16 oz cream cheese
2 cups powdered sugar
2 cups cool whip
Mix thoroughly and pour over first layer .Cool until firm
1 small package instant chocolate pudding
1 small package instant vanilla pudding
Hershey's Chocolate bar
Prepare pudding by directions. Pour over second layer. Cool until firm top with Cool Whip and Hershey Bar shaving over the top.
Entry #11 ~ Holiday Kiss Cookies
1 3/4 C. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1/2 C. shortening
1/2 C. peanut butter
1/2 C. brown sugar
1/2 C. white sugar
1 unbeaten egg
2 T milk
1 tsp. vanilla
Sift together flour,soda,and salt.Cream together shortening and peanut butter.gradually add both sugars to the creamed mixture.Mix well. Add egg,milk,and vanilla. Blend in dry ingredients, mix well.Shape mixture by rounded teaspoons into balls. Place balls on ungreased cookie sheets. Bake @ 375 for 8 minutes. Remove from oven, place a candy kiss on top of each cookie pressing down lightly so that each candysits atop of the cookie and doesnt fall off.Return to oven and bake 2-5 minutes longer... (dont over cook or the hershey kiss will melt)
Entry #12 ~ Cherry Cheesecake
1 Cup Graham Cracker Crumbs
3 Tablespoons Margarine - Melted
3/4 Cup Sugar
1 Teaspoon Vanilla
3 Tablespoons Sugar
24 Ounces Cream Cheese - Softened
3 Large Eggs
21 Ounces Cherry Pie Filling (1 can)
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. (YOU CAN CHANGE THE TOPPING IF YOU LIKE AND USE BLUEBERRIES, PINEAPPLES
Entry #13 ~ Christmas Time Ambrosia
2cups or more sugar
1 small can pineapple w/juice,chunks , 1 c.chopped pecans
3c.freshly grated coconut (can use other kind)
Peel oranges,with sharp knife.Cut down between each section and scoop out orange section.Mix all ingredients together.Let marinate a full day.You may top this with whipped cream..Serves 8-12 people!
Entry #14 ~ Chicken Pie
1 can of cream of chicken soup
1 1/2 c. chicken broth
1 chicken,stewed,taken off bone
Mix soup and broth from stewed chicken together in a 9x12 inch pan.Put chicken that has been cut into small pieces over this mixture.Prepare batter as follows and SPOON over chicken.
1c. self rising flour
1c. sweet milk
1 stick melted margarine
salt and pepper
Bake at 350 degrees(preheated) until golden brown.Around 20 mins..