Today Beadsaholic brings the details of the 6th Beadmas Giveaway!
Happy 6th Day of Beadmas!
With the holidays each year comes the most delicious dishes! We all seem to pack on a pound or two this time of the year, but that’s okay, come January we will all be on a diet! #Beadmascooking
Today’s giveaway is right here on Beadsaholic and It’s a gift that just keeps on giving! Each year during Beadmas here on Beadsaholic we exchange recipes to enter to win a prize. This year we will continue the tradition and today’s the day! So, get out those favorite recipes and share in a comment below for a chance to win $65 in OHM Bucks!
This giveaway will run for 24 hours and the winner will be chosen randomly. The prize will be $65 in OHM Bucks and Free shipping. You will need a My OHM Account on the OHM Beads Website in order to receive your prize, if you don’t have an account, please visit here and create a My OHM account.
Be sure to Subscribe to emails here on Beadsaholic to stay up to date.
OHM Beads has released so many different beads over the years that create the perfect Foodies dream bracelet. Though a few of these beads are retired many are still available on the OHM Beads Website and at Featured OHM Retailers.
Be sure to comment below with your favorite recipes!! If you happen to have a good recipe for Rum Balls, please share, too!
Hope you all are enjoying Beadmas and having a wonderful Holiday Season!
XO,
Paula
beadsaholic.com 
Chicken Adobe – classic dish in Philippines
1 Cup White Vinegar
1/4 cup Soy Sauce
1 whole garlic bulb- smashed & peeled
2 tsp Kosher Salt
1tsp coarsest ground pepper
1 Bay leaf
2 pounds bones in chicken thighs or drumsticks
1tbsp Canola Oil
1 Cup water
1) In shallow dish combine the first 6 ingredients. Add chicken; refrigerate, covered 20-30 mins (ensure you have some reserved of the first ingredients to use as sauce later). Drain reserving marinade post marination time – pat chicken dry
2) in a large skillet , heat oil over medium heat; brown chicken; stir in water & reserved marinade; bring to a boil; reduce heat- let simmer (uncovered) until the chicken is no longer pink; sauce is slightly reduced – 20-25 mins. Discard the bay leaf.
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My family really loves meat and potato casserole. This is a simple dish, but even suitable for a celebration. Fry minced meat with onion, salt and spices. Peel the potatoes and cut them into thin slices. Grease a baking dish and lay the potatoes and meat in layers. Place grated cheese between layers. You can add your favorite sauces. Sprinkle with grated cheese on top of the casserole and place in the oven at 200 ° C for about 50 minutes. It’s very tasty!
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Here is my recipe for Traditional Christmas Bulgarian pumpkin pie, we call it “Tikvenik”. We eat such a pie all the autumn, but is a tradition to make it for Christmas. It is very special to me,because I remember it from my grandmother.
Tikvenik is a Bulgarian style pumpkin pastry made out of phyllo dough. It is the sweet version of their well-known banitsi made out of feta cheese. Although this recipe calls for canned pumpkin, most Bulgarians would use fresh grated pumpkin and even more impressive the older generations make their own phyllo dough.
According to the Orthodox Church, it is tradition that an odd number of Lenten or vegetarian dishes be served on Christmas Eve.
INGREDIENTS:
16 oz can pumpkin puree
1 cup melted butter, divided
1 cup white sugar
1/2 cup brown sugar
1 cup chopped walnuts
1/2 teaspoon pumpkin pie spice or just cinnamon
1 package phyllo dough
4 tablespoons powdered sugar (for dusting)
DIRECTIONS:
In large bowl, mix together pumpkin, sugar, 1 stick butter, walnuts and spice. Take one sheet of phyllo dough and coat well with remaining melted butter. After folding sheet in half, place two spoons full of pumpkin mixture in center. Roll sheet as you would a spring roll, but do not tuck in sides. Continue same process with remain sheets. Make sure when working with phyllo dough that you do so quickly or cover with damp cloth to keep moist. Place on greased cookie sheet. Bake for 20 minutes at 400F until golden. We dust it with the powder sugar after it’s cool down a little! So yummy 😋
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French apple pie
2 eggs
1/2 cup sugar
3/4 cup flour
3/4 teaspoon baking powder
pinch of salt
3 tablespoons rum, or cognac, brandy, vodka.
120 g butter
~ 1 kg of apples, peeled skin, cut into large slices
Preheat oven to 175C. Line the baking tin (23cm) with baking paper.
In a bowl, beat the eggs with the sugar (do not beat for long, just until mixed), add the flour with baking powder and salt. Pour in the rum. Blender until smooth. At the end, add the melted butter and stir again. Then add the apples and mix gently so that all the slices cover the dough.
Turn the mass into a prepared baking tin. Bake for about 45-50 minutes, or until you insert a wooden stick and pull it dry. Serve warm or cool, with whipped cream or ice cream sprinkled with icing sugar.
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