(ENDED) Countdown Contest: 48 days till Christmas

[sunshinecindy]

And the winner is

Post 23 dparra

Congrats...and great recipe too

Open a TT with you full name and addy to claim your prize.

And for everyone else, we are going to make a Sunshine Rewards Holiday cookbook out of these recipes that you will be able to download online. So, if you have any additional recipes you would like to add, go ahead and add them. We will let this open for recipes until Sunday morning.

[faithhope]

Congrats dparra!

What a great idea on the cookbook...Thanks Cindy

[mia214jia]

And the winner is

Post 23 dparra

Congrats...and great recipe too

Open a TT with you full name and addy to claim your prize.

And for everyone else, we are going to make a Sunshine Rewards Holiday cookbook out of these recipes that you will be able to download online. So, if you have any additional recipes you would like to add, go ahead and add them. We will let this open for recipes until Sunday morning.

Oh! Im glad you are gonna do that. That was a fun contest and I liked getting all the great new ideas.

And Congrats Dparra!

[dparra]

how exciting! Thanks!! i can't wait for the cookbook!

[pattip03]

bumping up for more to see...
lets build up the cookbook....

[pattip03]

Here's my Holiday specialties!

PRETZEL SALAD

2 C. crushed pretzels
3/4C. butter or margarine
4 Tbsp. sugar
1 - 8 oz. cream cheese
1 - 8 oz. Cool whip
1 - 6 oz. strawberry jello
2 - 10 oz. frozen strawberries (in syrup)
1 C. sugar

Mix pretzels, butter and 4T. sugar in 9X13 pan.
Bake at 400 degrees for 6 minutes.
Cool thoroughly.

Blend cream cheese, cool whip and 1 cup sugar.
Pour on top of cooled crust.

Mix together jello, strawberries and 2 cups boiling water.
Chill to thicken.
Pour on top of cream cheese mixture.
Chill in refrigerator.

(You can make this with lite cream cheese, lite or sugar-free cool whip, and sugar free jello - it is just as good!)
This is also fun to let everyone guess what the crust is made of. No one ever guesses pretzels.....

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BROCCOLI SALAD

I red onion, chopped
1 1/2C. sharp cheddar cheese, grated
1/2pound bacon (I use a jar of real bacon pieces)
1 package broccoli ready pak
1 package broccoflower ready pak
(You can also use about 5-6 cups of cut up fresh broccoli- much cheaper than using the ready paks)

Dressing:
1 C. mayonnaise (can be lite)
1/2C. sugar
1/4C. cider vinegar
Whisk together and add just before serving.

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TEENY, TINY PASTA SALAD

1 cup #44 Rosa noodles (Acini di Pepe) cooked and drained
- this is a teeny, tiny pasta that almost resembles rice.
I get this at an Italian market.

Boil until thick:
1 3/4 C. pineapple juice
3 Tbsp. flour
2 eggs
1/2 tsp. salt
1 C. sugar
Pour this over noodles and chill well.

Add drained - 2 cans chunky pineapple
2 cans crushed pineapple
2 cans mandarin oranges

Stir in container of Cool Whip (10-12 oz.)

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HASH BROWN POTATO CASSEROLE
AKA: CHEESY POTATOES

1 (32oz.) package frozen hash brown potatoes
1/2 C. melted margarine
2 C. shredded cheddar cheese
1 C. onions, chopped
16 oz. sour cream
1 can cream of chicken soup
1 C. corn flakes
1/4 C. melted margarine

Partially defrost hash browns. Mix potatoes, 1/2 cup margarine, cheese, onions, sour cream and soup. Put into greased 9x13 dish.
Sprinkle corn flakes on top of potatoes; pour the 1/4 cup margarine over the corn flakes. Bake uncovered in 350 degree oven for 1 hour and 15 minutes.

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BLACK RUSSIAN CAKE

1 box Devils food cake mix
1 small package instant chocolate pudding
1 stick soft butter (or margarine)
1/2 C. salad oil
3/4 C. strong coffee
3/4 C. (combined total) of Kahlua and Creme de Cacao
4 eggs

Combine all ingredients and beat 4 minutes on high speed.
Pour into well greased and floured Bundt pan.
Bake in preheated 350 degree oven 45-55 minutes.
Remove cake from oven and cool 1/2 hour.
During cooling, when sides start to separate from the pan, punch lots of holes in cake with large meat or carving fork. Pour glaze over cake and let cool.

Glaze:
2 Tbsp. strong coffee
2 Tbsp. Creme de cacao
2 Tbsp. Kahlua
1 Cup sifted powdered sugar

Before serving, sprinkle with powdered sugar.



Enjoy