This section of the blog will be dedicated to product reviews and giveaways. All reviews and giveaways will be posted here instead of on my main blog. Only the winners of the giveaways will be posted on the main blog.

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Friday, December 10, 2010

Nestle Family Holiday Giveaway

NESTLÉ Family wants to help you and your family with your holiday preparations by providing you with all the products to help with your holiday needs. The giveaway prize would include a copy of the newly released cookbook, Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family, from Christy Jordan, blogger at It will also include a mix of free coupons from CARNATION® Evaporated Milk, TOLL HOUSE® Morsels, TOLL HOUSE® Refrigerated Cookie Dough, JUICY JUICE® and STOUFFER’S® for those nights when you don’t feel like cooking.

I received the above prize and let me tell you I will be doing some major cooking/baking from this cookbook. I think my favorite recipe so far is the one with chocolate in it!

To enter: leave a comment with one of your favorite holiday recipes. Entries will be taken until Wednesday, December 15th at noon CT. At that time I will pick a winner and you will have 48 hours to get back to me with your mailing information or a new winner will be picked.

Additionally, there is a larger sweepstakes going on at, where you can enter to win a Luxury Included® Family Vacation to Beaches Resort. Also, enter each week for your chance to win weekly prizes.



Kimberly said...

One of my favorite things to make during the month of December are "Mini Cheesecakes" - they're absolutely adorable and delicious!


1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

JC said...

My favorite holiday recipe. Sweet Potato Casserole that I found from eatbetteramerica site, very easy and a blast during holidays.

Sweet Potatoes
1 can (40 oz) sweet potatoes in syrup, drained
1/3 cup granulated sugar
1/2 teaspoon salt
1/4 cup fat-free egg product
1/4 cup fat-free (skim) milk
1/2 teaspoon vanilla
1. Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
2. In large bowl, mash sweet potatoes. Stir in granulated sugar, salt, egg product, milk and vanilla; spoon into casserole.
3. In small bowl, mix all topping ingredients except pecans until well blended. Stir in pecans. Sprinkle over sweet potato mixture.
4. Bake uncovered 35 to 40 minutes or until thoroughly heated.
tcarolinep at gmail dot com

FrugalHomeschooler said...

This is a quick and easy recipe for peanut butter cookies. My family loves it. These don't last very long. It is correct, there is no flour!

1 cup sugar (or sugar substitute like Splenda)
1 cup peanut butter
1 egg

Mix together and drop in small spoonfuls onto cookie sheet. Bake at 350 for 8 to 10 minutes til done. Cool on wire rack.

Lori said...

My favorite? Easiest Fudge Ever. In a microwave safe bowl empty one bag of chocolate chips (12 oz?) Then add 1 can sweetened condensed milk. Microwave 1 minute at a time until the chips are melted. At that time you can stir in any add ins you want. Nuts, marshmallows, crushed candy canes....

Pour into a foil lined square pan and refrigerate until solid. Unmold and cut into pieces of desired size.

annemarie said...

My favorite recipe for the holidays is spritz cookies. Mix together 2 1/4 cups flour, 3/4 cup sugar, 1/2 teaspoon salt and 1/4 teaspoon baking powder. Cut in 1 cup butter - mix up well. Add 1 egg and 1 teaspoon vanilla. Put through cookie press onto ungreased cookie sheet. Decorate with colored sugars - bake 375 degrees for 10 - 12 minutes and enjoy!!

Frances said...

My favorite, and most requested recipe:

Cranberry Almond Bread

1 stick butter or margarine, at room temp.
1 ¼ cup sugar
3 eggs
1 Tbsp almond extract
¾ cup sour cream
2 ½ cups flour
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 (16 oz) can whole cranberry sauce

Preheat oven to 350o. Grease and flour a 12-cup bundt pan. (I spray with Pam and do not flour.) This recipe can also be made in 2 loaf pans, or makes 2 dozen muffins.

In a medium bowl, combine flour, baking powder, baking soda and salt. In a large bowl, with an electric mixer, cream butter and sugar, then add eggs, almond extract and sour cream. When all wet ingredients are blended, add in dry ingredients. When all is blended, add in cranberry sauce and mix together. (If using a hand mixer, blend in the cranberry sauce with a spoon, so as not to break up all the cranberries.) Batter will be thick. Pour into pan and smooth top.

Bake 50-60 minutes, or until cake is nicely browned on top and beginning to pull away from sides of pan. (You can check for doneness by inserting a toothpick….when it comes out clean, the bread is done.) Let cool 10 minutes before removing from pan. Allow to cool completely before slicing.

fperkins2000 @

Anonymous said...

One of my favorite holiday recipes is Louisiana Pecan Balls :) *Thanks* for the giveaway!

Terry said...

One of my favorite holiday recipes is microwave peanut brittle.

Combine 1/2 light corn syrup & 1 cup sugar. Microwave for 4 minutes.

Stir in 1 cup dry-roasted peanuts & microwave another 3-5 minutes until golden brown.

Stir in 1 teaspoon butter or margarine, 1/2 teaspoon salt & 1/2 teaspoon vanilla. Microwave another 1-2 minutes.

Stir in 1/2 teaspoon baking soda - mixyure will foam. Quickly pour onto oiled cookie sheet or silicone mat. When cool break into pieces.

suburban prep said...

I make an eggnog cheesecake bar and I also make a saltine toffee specific for this time of year as well as eggnog bread.
This is similar to what I make for the eggnog cheesecake bars but I use chocolate cookies crumbles for the crust and I put chocolate chips in the cheesecake portion.
Makes 18

* Vegetable oil cooking spray, for pan
* 12 graham crackers, finely ground (1 1/2 cups)
* 3/4 cup plus 3 tablespoons sugar
* 2 ounces (4 tablespoons) unsalted butter, melted
* 1 pound cream cheese, room temperature
* 2 large eggs
* 1 large egg yolk
* 3/4 cup eggnog
* 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
* 1 tablespoon plus 1 teaspoon brandy
* 1 teaspoon pure vanilla extract
* 1/2 teaspoon freshly grated nutmeg, plus more for dusting
* 1/4 teaspoon salt


1. Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
2. Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.
3. Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.

Read more at Elizabeth's Eggnog Cheesecake Bars - Martha Stewart Recipes

Anonymous said...

We love good old sausage balls!!! Simple, a pack of shreded cheese, a pound of sausage and some bisquick! So good!

Malia Liermann

susitravl said...

My kids love "Cherry Fluff"

* 1 (21 ounce) can cherry pie filling
* 1 (14 ounce) can sweetened condensed milk
* 1 (20 ounce) can crushed pineapple, drained
* 1 (8 ounce) container frozen whipped topping, thawed


1. In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

Sometimes we add coconut and mini marshmallows.

Lori Sifuentes said...

I like making cream cheese and oreo balls.

take oreo cookies and cream cheese. Mold into balls and dip into melted chocolate.


stacy said...

I only make candied yams on Thanksgiving and Christmas. They're a family favorite.
1 large can sweet potatoes
2 teaspoons butter
1/4 cup brown sugar
1 cup marshmallows

Drain 1/2 of the juice from the can of sweet potatoes. Place in a casserole dish. Dot with butter. Sprinkle brown sugar on top. Cover top with marshmallows. Cover loosely with foil and bake for 20-25 minutes at 325°F.

elle-tn said...

a jar of peanutbutter
a box of powdered sugar
a stick of butter

mix well, roll into balls

melt a package of semi-sweet chocolate chips and some parafin shavings.

dip the peanut butter balls in the chocolate and sit aside to set


Anonymous said...

one of my fav & easiest holiday recipe is Oreo Cream Cheese Truffles- esp since I got cream cheese for $0.19 each last week.

8 oz. Cream Cheese, softened
1 pkg. OREO Cookies, finely crushed, divided
8 sqares Semi-Sweet Chocolate, melted

blend cream cheese and 3 cups crushed Oreos until well blended.

shape into ~ 40 balls (they're supposed to be ~1" each and make more, but mine end up bigger & make less)

Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with rest of Oreo crumbs.

put in fridge until firm (at least 1 hr)

onecrypticmama AT yahoo DOT com


rachel rays 5 minute fudge- on her site

Vickie said...

I have been debating which recipe to leave with you all...I have many great traditional Southern recipes that we use every year...all made from scratch. Seems most are leaving dessert I will too. We go all out for the Holidays with days of cooking and baking...if you need/looking for anything in particular let me know...good chance I have it...ENJOY...and, Merry Christmas...

My/Our traditional Red Velvet Cake is one must for the Holiday...much loved and yummy.

Red Velvet Cake
2 cups sugar
2 sticks butter…at room temperature
2 eggs
1 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
8 ounce package cream cheese
1 stick butter, softened
1 1-pound box confectioners' sugar
1 cup chopped pecans
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
For Icing:
Blend cream cheese and butter together in a mixing bowl. Add sugar and blend. Fold in nuts. Spread between layers and on top and sides of cooled cake. If icing is to thick add a little bit of milk at a time to thin out.
Options: Some people make red velvet cake icing with the additions of 1 cup of softened marshmallow cream and 1 cup of coconut. We make the I am just throwing this out there for you if you want a variation.