Imperfect Women

Holiday Treats Recipe Contest

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christmas foodIt’s the most wonderful time of the year!  We’re celebrating the season with our friends at Imperfect Women by inviting you to share a favorite recipe for a holiday treat with us.  Recipes for appetizers, main course dishes, sides, cookies, desserts, drinks, are all welcome.  Share something traditional and treasured or fast and stress-free.  We love all kinds of goodies!  Simply add your recipe to the comments below this post.

In return, we will enter participants’ names or screen names once in a drawing for a $25 Target gift card. The last recipe accepted will be at Midnight on December 15th.  We will announce the winner on December 16th in the comment section of this thread, so dig out that recipe, and stay tuned!

Comments

  1. Christmas Pretzel Hugs

    1 bag of Hershey Hugs
    1 bag of circle pretzels(small circles)
    1 bag of red and green M&M’s

    Line cookie sheet with wax paper. Lay out circle pretzels, fill each with 1 Hershey Hug. Put in 220 degree oven for about 5 minutes. Remove from oven press 1 M&M in center and cool well before removing from cookie sheet.

    Reply

  2. Christmas Wreaths
    1 Bag of Marshmallows
    1 stick of butter
    3 to 4 cups of Original Total Cereal
    green Food coloring
    red hot candy
    in skillet melt the butter and marshmallows then add a few drops of Green Food coloring and mix then add cereal shape into little wreaths and add a couple of red hots look and taste so Good

    Reply

  3. Just wanted to leave this recipe as I was looking for recipe ideas-Happy Holidays All…..

    Christmas Spice Cookies
    1 (18.25 ounce) package spice cake mix
    1 (15 ounce) can solid pack pumpkin
    1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
    2.In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
    3.Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

    Reply

  5. This is my recipe for: Banana Bread
    (This makes a quick and very moist banana bread which is great to bring to brunches)

    2 overripe frozen then thawed bananas smashed (we throw our overripe bananas in the freezer, so I almost always have some on hand)
    2 not-necessarily overripe bananas diced
    1/2 stick butter and generous scoop of homemade applesauce (or if you don’t have applesauce in freezer–I always seem to have a ton of it b/c my mom makes it–then just up the butter to about 3/4 stick)
    3/4 cup sugar
    1 egg
    1 teaspoon vanilla
    1 teaspoon baking soda
    Pinch of salt
    1 1/2 cups of all-purpose flour
    chocolate chips

    Mix it all up and don’t be worried about it being lumpy so long as the flour is not in clumps.

    Bake in buttered ceramic pan at 350. Remove from oven when toothpick comes out clean–note however, that you may have to insert toothpick multiple places as the chocolate and banana dices will be gooey even when completely baked.

    Reply

  6. Even though we can only enter your name once in this contest, we would love for you to post as many recipes as you would like. We all love getting new ideas on how to celebrate the holidays. 🙂

    Reply

  8. Ho Ho Cake (or Ho Ho Ho cake-ha ha)

    1 chocolate cake mix
    1 1/4 cup milk
    5 Tbsp. flour
    1 cup sugar
    1/2 cup shortening
    2 sticks butter
    4 Tbsp. cocoa
    6 Tbsp. milk
    1 lb.box powdered sugar
    1 tsp. vanilla

    Prepare chocolate cake as directed on box in a jelly roll pan and let cool. Over medium heat, cook milk and flour until thick. Let cool. Cream sugar, shortening, and 1 stick butter. Mix for 4 to 5 minutes. Add milk/flour to creamed mixture. Add vanilla and mix until creamy. Spread over cake. Melt 1 stick butter in pan and add cocoa and milk. Bring to boil. Remove from heat and add powdered sugar. Drizzle over cake.

    MMMMM 🙂

    Reply

  9. Carmel Coconut Cashew Sticks

    1 1/2 cups flaked cocnut
    1 can cashews, chopped med to fine, (I just chopped on cutting board with large knife) into small pieces
    1 14 oz about (50) carmels
    2 tbls real butter
    2 tbls water
    1 teaspoon rum flavoring
    24 (7 inch long pretzel sticks)

    Heat oven to 350. Spread coconut in even layer on jelly roll pan. Bake 8-10 minutes until toasted. Stir a couple of times while baking. Cool on pan.

    Add nuts to the cooled coconut and stir all together.
    Place carmels, butter and water in small pan and melt over low heat, striring until melted. Add rum flavoring .

    Working quickly, place carmel mixture on pretzel rods, and use knife to spread about 3/4 of the rod. Roll into coconut, nut mixture.
    Lay on wax paper in cool place until set.

    I place 3 rods in a clear cell bag and tie with a pretty ribbon and place in a basket on my counter. When someone stops for coffee, I just let them help themselves as they leave.

    Enjoy!!

    Reply

  11. No bake cookies are a favorite here. My mom made them every year, and now I can’t help making them too. You may have the recipe already – easy and quick, but for a tip – it really needs whole milk. They are runny with 2%
    No Bake cookies
    2 cups sugar
    1/2 cup milk
    1/2 stick butter
    3 cups oatmeal (quick or old fashioned)
    4 Tbsp. cocoa
    3 Tbsp. Peanut butter

    Melt butter in pan. Add milk, sugar, cocoa. Low-mid temp until mixture boils. Boil 1 minute exactly. Take off heat. Add PB and oats, mix quickly and drop on wax paper. Done.

    Reply

  12. Oh my … Carmel Coconut Cashew Sticks sounds absolutely spectacular.

    I knew that I shouldn’t go looking for Christmas recipe ideas just before dinner. Now I’m absolutely starving, but for chocolate and carmel and coconut and cashews …

    I don’t have a recipe to offer, sorry, but I will be sure to keep an eye on these wonderful offerings from others.

    Happy Holidays … got to go have a snack!

    Maddy

    Reply

  13. Molasses Christmas Cookies

    2 c. molasses
    4 c. sugar
    9 tsp. vinegar
    1 c. water
    2 c. chopped nuts
    3 tsp. cinnamon
    3 tsp. cloves
    4 eggs
    1 tsp. salt
    3 tsp. soda
    2 c. light syrup
    8 c. flour

    This is a very sticky dough. You will have to add several more sups of flour. When you can handle the dough, roll out like a cutout cookie. Cut with round or triangle shaped cutter. Bake at 350 degrees for 10 to 12 minutes. This makes a large batch of cookies.

    Reply

  14. I know I can’t enter the contest but I am going to post a recipe anyway. 🙂
    .
    I might have mentioned this last year about this time of year – a favorite in our family is Popcorn Balls and we make them the easy way. My sons who are now in their mid to late twenties and their friends ask for them every Christmas and my Dad gets in trouble with my Mom every year for eating way too many of them. We make them like you would make Rice Krispie Bars.
    .
    Pop the popcorn ahead of time. I usually pop a brown paper grocery bag full for two batches. Shake the bag so all the seeds go to the bottom. If you use an air pop corn popper you usually have no seeds and a better type of popcorn for these treats.
    .
    Melt 1 stick of butter or margarine in a large kettle. Stir in 1 bag of marshmallows on low heat until completely melted. Add red or green food coloring to this mix and stir in well. ( I usually make one batch of red and one batch of green – it makes for a festive table).
    .
    Pour in the popcorn – about half of the bag and stir. Grease your hands with butter and make balls out of the mixture and drop on wax paper or foil and allow to cool. Once your stir in the popcorn you will need to make the balls quickly before the mixture hardens.
    .
    Enjoy! I know your kids will.

    Reply

  15. Foolproof chocolate fudge

    18 oz. semi-sweet chocolate chips
    1 (14 oz.) Eagle Brand sweet condensed milk
    Dash of salt
    1 cup chopped nuts
    1 1/2 tsp. vanilla

    In a heavy saucepan over low heat, melt chocolate chips, sweet milk, and salt. Take off heat when melted; add nuts and vanilla. Spread in a wax paper lined 9 x 9 inch pan. Chill 2 hours. Turn out of pan; cut in squares. Makes about 2 pounds.

    Reply

  16. Cranberry Almond Bark
    1LB. Good Quality White or Milk Chocolate 500 g
    1 Cup Dried Cranberries 250 ml
    1 Cup TOASTED Whole Almonds 250 ml

    Melt Chocolate in a Double Boiler. Let cool to room temperature.
    Stir in Cranberries & cooled Almonds.
    Pour onto foil-lined 10 X 15″ edged cookie sheet.
    Refrigerate at least an hour, break into pieces.

    Reply

  18. Red and Green Christmas Cookies

    1 c. butter
    2 c. sugar
    2 eggs
    1/4 c. milk
    1 tsp. vanilla
    1/2 tsp. salt
    1/2 tsp soda
    1 tsp cream of tarter
    4 1/2 c. flour
    1 c. nuts
    1 c. chopped dates
    1 c. drained crushed pineapple
    1 c. green maraschino cherries
    1 c. red maraschino cherries

    Mix all ingredients. Roll into logs. Chill. Slice and bake at 350 degrees for 10 mintues. This makes a very light cookie.

    Reply

  19. We love these!
    Peanut butter bon bons

    2 cups peanut butter
    2 cups crushed graham crackers
    2 cups powdered sugar
    1 cup softened butter
    1 bag chocolate chips

    Mix first four ingredients. Roll into 1 inch balls and chill. Dp in melted chocolate.

    Reply

  20. Pizzelles

    6 eggs
    3 1/2 cups flour
    1 1/2 cups sugar
    2 Tbsp. anise (1 bottle)
    1 cup melted margarine
    4 tsp. baking powder

    Mix ggs, sugar, and vanilla; add cooled margarine. Mmix other ingredients and add to mixture. Cook in heated pizzelle iron. Makes approximately 60 cookies.

    Reply

  21. Thumb prints

    1/2 cup shortening
    1/4 cupe brown sugar
    1 egg yolk
    1/2 tsp. vanilla
    1 cup flour
    1/4 tsp. salt
    1 egg white
    1/2 cup finely chopped nuts

    Mix all ingredients except for egg white. Beat egg white. Roll into balls. Roll balls in egg white and roll into finely chopped nuts. Press finger into center. Bake at 375 degrees for 10 to 12 mintues. Let cool and fill with your choice of fillings.

    Reply

  22. So many delicious sounding treats but I will submit a recipe for the easiest pot roast EVER.

    1 roast
    1 can of condensed cream of mushroom soup
    1 can of water or milk
    1 package of onion soup mix
    If you need more sauce just add one more of everything except the roast.

    Brown the roast on all sides then put it in a roasting pan with all the other ingredients. Cook in the oven for a couple hours at 375. You can also add whatever vegetables you like-mushrooms, potatoes, carrots. Just throw it all in the roaster with the meat for the last hour or so.

    Reply

  23. Yummy.

    I started baking today as the shopping for presents is just about finished. I started with chocolate chip and walnut cookies and the little pretzle pecan turtles that Nancy shared with us last year. I am definitely trying thumbprints and I will use your recipe JAM!

    Reply

  24. Bacon Wrapped Dates

    These are our absoulte favorite appetizer. Everyone who tries them loves them…even if they don’t think they will(including kids.

    You need 1 package of bacon, 2 bags of pitted whole dates and a block of Manchego cheese(found in the deli, specialty cheese section)

    Stuff each date with as much of the cheese as you can(it varies with each date).
    Cut the bacon into thirds. Wrap a third of a peice of bacon around each date after stuffing. Bake at 350 until bacon is done(about 30 minutes). It is best to do this on a slotted roasting pan so the grease drains.

    They are the perfect combination of salty, sweet and savory.

    Reply

  25. Microwave peanut brittle

    1 c. raw peanuts
    1 c. white sugar
    1/2 c. light corn syrup
    Pinch of salt
    1 tsp. butter
    1 tsp. vanilla
    1 tsp. soda

    Combine peanuts, sugar, corn syrup, and salt. Microwave in microwave bowl, on HIGH for 7 to 8 minutes. Stir well after first 4 minutes. After 8 minutes, add butter nd vailla; blend well. Microwave 1 to 2 minutes longer. This will be very hot. Add soda and stir gently until light and foamy. Pour mixture into lightly greased cookie sheet. Let cool for 30 mintues to 1 hour. Break into small pieces. Store in an airtight container.

    Reply

  27. Peanut Butter Cornflake Cookies
    1 cup of White Sugar
    1 Cup of white corn suryp
    1 1/2 cup of creamy peanut butter
    6 cups of cornflakes
    Mix The sugar and corn suryp together in a pan. Bring to a fast boil over medium heat remove from heat. Stir in the peanut butter until smooth add the cornflakes mix well. pour into a 13 x 9 buttered pan. press into pan. let cool cut and enjoy

    Reply

  28. 4 medium tart cooking apples, sliced (4 cups)
    3/4 cup packed brown sugar
    1/2 cup Gold Medal® all-purpose flour
    1/2 cup quick-cooking or old-fashioned oats
    1/3 cup butter or margarine, softened
    3/4 teaspoon ground cinnamon
    3/4 teaspoon ground nutmeg
    Cream or Ice cream, if desired
    Total Time: 45 Min
    1.Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
    2.Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
    3.Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

    Reply

  30. Long time lurker, first time poster. I just had to contribute an old family friend’s recipe for caramel. It does take a little time and energy to make, but is well worth it.
    1 cup butter ( real butter works better than margarine)
    1 pound (2 1/4 cups) brown sugar
    dash of salt
    1 cup light corn syrup
    1 15 oz can sweetened condensed milk
    1 tsp vanilla

    Melt butter in heavy 3 qt saucepan. Add sugar and salt; stir thoroughly. Stir in corn syrup and mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until a candy thermometer reads 245° (firm ball stage). Pour into buttered 9x9x2 inch pan. Cool and cut into squares.
    Enjoy!

    Reply

  31. Carmel-filled Chocolate Cookies

    1 cup butter, softened
    1 cup sugar
    1 cup packed brown sugar
    2 eggs
    1teaspoon vanilla
    2 1/2 cups flour
    3/4 cup baking cocoa
    1 teaspoon baking soda
    1/2 cups pecans
    1 pkg (13 ounces) Rolo candies
    6 squares white choc melted

    Cream butter and suagrs. Add eggs one at time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking soda, then add slowly,beating until just combined. Stir in the pecans.
    Shape a tablespoonfulof dough around each candy foarming a ball. In a small bowl, combine 2 tablespoons of sugar and 1 cup chopped pecans, small bits. Dip each cookie about half way, place nut side up 2 in. apart on greased baking sheets.
    Bake 375 for 7-10 minutes or until top cracks. Cool on pan for at least 3 mintes before removing to racks to cool. Drizzel with melted white choc.

    Reply

  33. Hard tack candy is our family favorite
    2 cups sugar
    2/3 cups water
    1 cup white karo
    1 bottle favorite flavoring
    Food coloring

    Boil to 300 to 325 degrees. Remove from heat. Add coloring and flavoring. Pour in cookie sheet and cool.

    Reply

  34. Thanks to all that participated in this contest. Lots of great recipes and not enough time to try them all! We will have the drawing within the next day and make the announcement on who won in this thread. Good luck to all of you.
    .
    Please feel free to keep posting recipes here. We don’t need to stop with the deliciousness just because the contest ended. 🙂

    Reply

  35. Congratulations to Teresa E. She is the winner of the Holiday Treats Recipe Contest.

    Thanks to all who entered their yummy recipes.

    Tis the season to be merry and munch.

    Reply

  39. All I have to say is that peggyp stole my familys favorite recipe! Lol. We love pretzel hugs too but you could use kisses with Carmel and snyders snap pretzels – they are waffle style.

    Reply

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