Tag Archives: holiday recipes

Monday Celebration

Posted on by
20

It’s Monday and the winners have been selected for the Tis The Season Giveaway. I decided if there were at least 300 entries I would consider it a success and I would have it as an annual event. There weren’t quite 300 but… I will make it an annual event anyway :-) Thank you to those of you who participated in the giveaway and to those who encouraged and helped to promote it too. I am always grateful.

 

As of giveaway closing time  (6  pm MST)  There were 254 entries. Each  entry was assigned a number. Then the numbers were put into the random number generator three different times.

then I took those three names and tossed them in a bowl and drew for the prizes.

 

 

All three winners are bloggers this time! Please join me in congratulating Diane , Angie and Ricki Jill!

The winner  of Prize Bundle One :Holiday Tea is # 65- Diane from Tablescapes by Diane

The Winner of Prize Bundle Two: Pamper Me is # 169- Angie from Luv Saving Money

and the Winner of Prize Bundle Three:Noel- is # 218- Ricki Jill from Art @ Home

Congratulations to all of the winners! I will send you each email with details. You will have 72 hours to respond. If I don’t hear from you I will have to select another winner.( although I doubt that will happen)

Watch for my next giveaway  in January! Are you having a giveaway on your blog? Please let me know!

Now lets have a little bit more seasons eatings recipes. I’ve posted some favorites from my recipe section. Enjoy!

Candy Cane Bark

 

 

 

 

 

 

 

 

 

 

Gingerbread Loaf

 

Katies Brownies

 

 

 

 

 

Seasons Eatings Peppermint Sundae

Posted on by
19

Continuing my seasons eatings recipes this week I’m sharing a fun way to use candy canes!

 

 

 

 

 

What You Need

2 Pints vanilla ice cream (softened)

1/2 Cup candy canes (crushed)

1 Cup heavy cream

1/4 Cup light corn syrup*

12 oz. Semisweet chocolate ( finely chopped)

Large Bowl

Cling wrap or lid for bowl

Saucepan

Lets Make It! Put the ice cream in a large bowl. Reserve 2 tablespoons of candy cane and then sprinkle the rest all over the ice cream. Blend ice cream and candy together using a large spoon, mix ice cream and candy until candy is well incorporated. Cover bowl with plastic wrap and place in the freezer for about 30 minutes.

In a saucepan over medium high heat combine cream and corn syrup and bring to a boil , stir often to blend evenly. Remove from heat and whisk in the chocolate. Stir until chocolate has melted and sauce is smooth.

3. Divide ice cream among 6 dessert dishes. Top with hot fudge sauce. Sprinkle each portion with reserved crushed candy and serve immediately.

* Katies Tid Bits how to make a Substitute for Corn Syrup

What you need:

2 cups sugar

3/4 cup water

1/4 tsp. cream of tarter

dash of salt

Combine all ingredients in a large saucepan. Stir and bring to a boil. Reduce heat to simmer and cover for 3-5 minutes ( to get sugar crystals off the sides of the pan) Uncover and cook until it reaches soft ball stage. Stir often.

Only five days left to enter the Tis The Season Giveaway!!!!!!

 

Seasons Eatings Thumbprint Cookies

Posted on by
18

Continuing my seasons eatings recipes this week I’m sharing a long time favorite, thumbprint cookies. They remind me of my childhood. I used to make these with my Mother at the holidays.  Do you still make cookies you used to make as a child?

  

 

 

 

  What You Need

1 1/4 cups all-purpose flour

8 Tbsp unsalted butter (softened)

1/2 Cup light brown sugar

1 Large egg

1 teaspoon vanilla extract

1/4 teaspoon salt

3/4 cup walnuts ( finely chopped)

1 Tbsp sugar

1/4 Cup of seedless jam ( I used apricot and raspberry)

Parchment paper

Nonstick Cooking spray

Two small bowls

Electric Mixer

2 Mixing bowls

Melon baller (optional)

Wire cooling racks

2 Baking sheets

Before You Start: Separate the yolk and the egg into two small bowls, mix the egg white slightly with a fork, preheat oven to 350º and prepare your baking sheets by lining them with parchment paper and lightly spraying with nonstick cooking spray.

Lets Make It! In a mixing bowl beat butter and sugar with an electric mixer on medium speed, until light and fluffy (3-5 minutes) add egg yolk and vanilla and continue mixing, reduce speed to low and beat in flour and salt. Continue mixing on low until dough comes together in a big ball. In a second bowl, mix walnuts and sugar. Using a melon baller or your hands, create 1-inch balls of dough. Dip each dough ball into the egg white, let excess drip off and then roll the dough ball in walnut mixture and evenly coat. Place onto baking sheets. Using your finger ( or the back of spoon), make a deep indentation in center of each ball ( do not push through) then place pans in the refrigerator to cool for about 30 minutes. Fill the center of each cookie with some of jam (do not overfill or jam will leak out while baking). Bake, rotating pans halfway through, about 10 minutes  (until cookies are golden brown)  Let cool for 5 minutes on baking sheets then transfer cookies to wire racks to cool completely. Makes about 24

Have you entered the Tis The Season Giveaway?

Have you added your blog to my new blog list page?

Seasons Eatings, Orange Snowballs

Posted on by
13

For those of you who are wondering where meatless Monday is, I have postponed Meatless Monday until January. I will be posting yummy holiday foods and treats instead ( most are desserts,so meatless anyway). Today lets make Orange Coconut Snowballs.note:this recipe does require refrigeration prior to baking.

 

 

What You Need

2 1/4 Cups flour

1 1/4 Cups coconut flakes

2 Sticks butter (softened)

2 1/2 Cups powdered sugar( sifted)

1 1/2 tsp Vanilla

3/4 tsp Coconut extract

1 1/2 Tbsp orange zest (orange part only)

1/2 tsp salt

2 Baking sheets

Electric Mixer

Mixing Bowl

Parchment paper

Melon Baller

Before You Start:  Preheat oven to 350. Toast coconut (place on baking sheet and spread out evenly, cook for about 10 minutes, until golden, watch it closely it will burn)

Lets Make It! In a mixing bowl beat butter on medium high with an electric mixer until smooth, add vanilla and coconut extract and continue mixing. Slowly add 1 1/4 cups of powdered sugar and blend well. Add flour, orange zest, and salt and continue mixing. Remove mixer and stir in coconut with a spoon. Cover and chill at least 2 hours.  Let dough rest on the counter for a few minutes to allow softening slightly.  Line 2 large baking sheets with parchment paper. Using a melon baller, or a tablespoon, get one level scoop (tablespoon) of dough for each cookie. Roll dough into balls with your hands an place on prepared baking sheets, spacing about 1 inch apart. Bake for about 15-20 minutes. Cool on sheets for 5 minutes and roll hot cookies in remaining powdered sugar. Cool and roll in powdered sugar again. Store in airtight container.

Makes about 24

Have you entered the Tis The Season Giveaway?

 

And They Are Off

Posted on by
9

It’s Black Friday and they are off! Off to start their holiday shopping, racing, eyes half opened, lists gripped tightly in there fists. The bargain hunters, the energizer bunnies of shopping. Not me!! I stay at home where it’s cozy, and I shop online. Tea in hand and still in my pajamas and slippers I visit small shops, independent artists and others to find my Christmas and holiday  gifts.

 

Did you shop on line of head for the Black Friday deals?

Reminding you about the Shop Small event here at Katherines Corner “Black Friday” discount code good for the entire weekend for my online shops Keepsakes By Katherine and Be Well Gifts  enter BKFR11 at checkout and receive your discount on your order. Also FREE shipping at my online Avon website for any order just use code CYBER2011. Go shopping right here at Katherines Corner too CLICK HERE To Buy It Now CLICK HERE to visit shops and don’t forget to stop by Gifts By Katherine too.

Tis The Season Giveaway announced tomorrow!