Happy 6th Day of Beadmas!

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!



63 responses to “Happy 6th Day of Beadmas!

  1. I certainly don’t know how to cook it, but I love when my mother prepares her bread pudding recipe for Christmas. Milk, eggs, sugar, bread, a drop of rum, her magic hands … et voilà, one of my favorite desserts 😂

    Liked by 1 person

    • My husband favorite ❤️
      1 stick butter (114 gr)

      1 cup all purpose flour (120 gr)
      3 cups beef stock (700 ml)
      3 tablespoons onion, minced

      1 tablespoon fresh parsley, minced
      8 oz shredded and chopped cooked beef (250 gr)

      For the breading
      1/2 cup flour
      2 eggs, beaten
      2 cups bread crumbs

      Make a roux with the butter and the flour (slowly melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste). Slowly stir in the stock, making sure the roux absorbs the liquid and there are no lumps. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded, chopped beef. Bring it back up to heat while stirring.Taste, add pepper and salt and a pinch of nutmeg. Taste again and adjust if necessary.

      Pour the meat gravy into a shallow container, cover and refrigerate for several hours, or until the gravy has solidified.

      The mixture should be so thick that you can cut squares out of it. Take a heaping tablespoon of the cold, thick gravy and quickly roll it into a small ball. I weigh mine out at approx. 20 grams each, or .7 ounces. They can be a bit bigger, up to 23 grams, as long as they’re all about the same.

      Roll lightly through the flour, and put them back in the fridge while you prepare the next round of covering. Beat the eggs well. If you use panko, you may want to pulse them once or twice in the kitchen processor, or just squeeze it between your fingers, as some pieces tend to be fairly large.

      Take the floured balls out of the fridge and rub them between your palms once more, if they need rounding a bit more, then carefully dip them in the egg on the tines of a fork. Make sure that the egg covers the whole surface of the bitterbal. (If it doesn’t, the filling will spill out into the fryer and you will be left with a hollow shell, and a messy fryer!). Tap the fork on the rim of the plate to remove any extra egg, and then roll the ball through the bread crumbs. Set each ball aside on a plate.

      *Optional: after breading them once, I personally prefer to pop them in the freezer for about half an hour, and then I egg and breadcrumb them again. This creates a slightly larger bitterbal, but with a thicker crust. 

      If your kitchen is exceptionally warm, you could refrigerate them in batches of ten. But when all are done, refrigerate or freeze the snacks while the oil in your fryer heats up to 375F. If you are not planning on serving all 50 bitterballen, you can freeze them individually and then store them in a closed container in the freezer for later. There is no need to thaw them before frying.

      Fry five to six balls at a time, until golden brown. Serve on a plate with a nice grainy or spicy mustard.

      Liked by 1 person

  2. Here in Brazil we call it “Rabanada”, I don’t know how it calls in English. It’s a tradition to make rabanada for breakfast on Christmas day.
    * slices of bread
    * milk
    * 2 eggs
    * butter
    * sugar and cinnamon.
    First, you put the milk and eggs in a bowl and mix them. So you take a frying pan, grease it with butter, pass the slices of bread in the beaten milk with eggs and put it to toast in the frying pan. Make ready a bowl with enough sugar and cinnamon mixed to pass the slices of bread. After lightly toasting the bread, remove it from the pan and put it in the sugar and cinnamon mixture. Go through this whole process for each slice of bread, always remembering to add a little more butter when toasting the slices. That’s it!

    Liked by 1 person

  3. For a Christmas dessert I love trifle, with or without the sherry depending who’ll be eating it. Layers of sponge, fruit, jelly, custard & cream decorated with flaked almonds & grated chocolate. Beats Christmas pudding by far in my opinion. Never heard of rum balls though xx

    Liked by 1 person

  4. traditionally, in my family, we prepare some kind of chicken dish for the holiday. Dishes and recipes are very different: salads, whole baked chicken or chicken pieces with vegetables… Everyone likes chicken pieces with vegetables: chicken pieces, potatoes, tomatoes (you can have more), sweet pepper, garlic, you can add cabbage and / or eggplant.. Add mayonnaise and spices to this vegetable mixture, add salt and bake in a baking bag. All this is stewed in its own juice and turns out very tasty. And for some reason, vegetables are eaten first )))) Bon Appetit!!!

    Liked by 1 person

  5. Pancakes
    Ingredients milk 210 g (ml) egg 1 pc. flour 200 g baking powder 5 g (1 tsp) vegetable oil 25 g (2 tablespoons) sugar 30 g (2 tablespoons) 1/2 teaspoon salt
    In the container in which we will make the pancake dough, beat the egg, add sugar and salt. If you want to add vanilla sugar, add it now.
    Mix with a mixer or just a whisk until smooth.
    Add milk, mix.
    Pour in vegetable oil and mix well again.
    Sift flour and baking powder into a separate container. If you want to add cinnamon or other dry spices to the dough, add them now, it is better to sift them too. We mix everything very thoroughly, I recommend doing this with a whisk, so the result will be better. It is important that the baking powder mixes evenly with the flour, otherwise it may turn out that in some part of the dough it is not there at all, and then it will not rise, but somewhere on the contrary there will be a lot of baking powder and you can taste the soda. So do not be lazy to mix everything well.
    Add flour, mix.
    We will bake in a dry frying pan without oil, it is thanks to this that the pancakes turn out to be so evenly ruddy and smooth

    Liked by 1 person

  6. 250 g de farine
    100 g de beurre ramolli
    125 g de sucre
    50 g d’amandes en poudre
    1 oeuf
    1 cuillère à café de levure
    zeste de citron (orange ou mandarine)
    1 jaune d’oeuf (mélangé à un peu d’eau)

    Mélanger dans une grande jatte la farine, la levure, le sucre et la poudre d’amandes.
    Ajouter le beurre et les oeufs; puis travailler d’abord avec une fourchette puis avec les mains.
    Assaisonner au choix avec : 4 épices, cannelle/orange, citron…
    Moi, je coupe la boule en 3, et je fais 3 assaisonnements différents !
    Préchauffer le four à 200°C (thermostat 6-7).
    Etaler la pâte avec un rouleau et découper des formes à l’emporte-pièce (sapins, lunes, étoiles……).
    Les disposer sur une plaque garnie de papier sulfurisé.
    Etaler un peu de jaune d’oeuf avec de la cannelle sur les biscuits, pour qu’ils soient bien dorés.
    Enfourner 7 à 10 min (à surveiller).

    Liked by 1 person

  7. Christmas punch
    Cranberry Juice. Make sure you use a juice that is labeled 100% cranberry juice, versus cranberry juice cocktail. The juice should be marked 100% cranberry but still contain has a blend of other juices for some natural sweetness (confusing I know!). This is the one I used.
    Do not use completely unsweetened, 100% pure cranberry juice or your punch will be too tart. If you purchase the wrong kind by mistake or your punch tastes tarter than you would like for any reason, all is not lost! Sweeten the punch to your liking by stirring in ¼ to ½ cup simple syrup.
    Sparkling Wine. Use a very dry sparkling wine. It doesn’t matter what the wine’s country of origin is, as long as it is labeled “brut,” which is the driest, dryer even than wine labeled “extra dry” (Tip: think “brutally dry”). Champagne, cava, and Prosecco are all fair game.
    Apple Cider + Ginger Ale. Adds balance and dynamic flavor.
    Dark Rum or Brandy. Rich, spicy, and fun. I preferred this as a Christmas rum punch, but if you’d like something a little sweeter, brandy is a good option.
    Oranges. For a hint of citrus and beautiful color.
    Cranberries. Fresh cranberries are important here. I love the look of fresh cranberries floating on top too.
    And, lots of ice!

    Liked by 1 person

  8. I’m not the best cook but at Christmas I always think of cinnamon so I love this recipe for Cinnamon buns .
    100g/3½oz unsalted butter
    200ml/7fl oz milk
    1 tsp salt
    250g/9oz plain or wholemeal plain flour, plus extra for dusting
    250g/9oz strong white flour
    1½ tsp fast-action yeast
    1 tsp ground cardamom (optional)
    4 tbsp caster sugar
    2 free-range eggs
    olive oil, for greasing
    For the filling and topping
    75g/2½oz unsalted butter, softened
    100g/3½oz caster sugar
    2 tbsp cinnamon
    1 free-range egg, beaten

    Liked by 1 person

  9. One thing we make for all celebratory occasions is dumplings! My favourite is to make the dough from scratch with regular white flour and warm water – let it rest for about 1-2 hours, before chopping into small pieces and rolling flat like a pancake to create the wrapping.
    For the filling – scramble 6 eggs, add a large bunch of chives, small bowl of raw prawns and one Bunche of vermicelli, all chopped to small pieces, with a dash of sesame oil for flavouring, and also salt to season.
    Then it’s a journey of wrapping up all the filling and pan frying the dumplings 🥟 🙂
    Thank you for hosting beadmas!

    Liked by 1 person

  10. Thank you Paula!
    Great ! Indeed I like chocolate Rum Balls !
    For about 48 pieces :
    3 ¼ cups crushed vanilla wafers
    ¾ cup confectioners’ sugar
    ¼ cup unsweetened cocoa powder
    1 ½ cups chopped walnuts
    3 tablespoons light corn syrup
    ½ cup rum
    Step 1 : In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa, and nuts. Blend in corn syrup and rum.
    Step 2 : Shape into 2.5cm balls, and roll in additional confectioners’ sugar (or put them with the sugar in a ziploc bag and shake, it’s faster). Store in an airtight container for several days to develop the flavor (minimum 2 to 3 days).
    Remove from fridge 30 minutes before serving. You can roll again in confectioners’ sugar before serving if you want.

    And I also really like the prune far (Far aux pruneaux) my grandmother used to make, but I just can’t seem to do it as well as she! Maybe I haven’t found the right recipe yet!

    Liked by 1 person

  11. I love this gingerbread and it gets better after a couple of days!

    Ground Cloves ¼ tsp
    Ground Cinnamon 1 tsp
    Ground Ginger 1 tsp
    Finely Grated Fresh Ginger 2tsp
    Black Treacle Or Molasses 200g
    Golden Syrup 200g
    Dark Muscavado Sugar 125g
    Unsalted Butter 150g
    Full-fat Milk 250ml
    Large Organic Eggs, Beaten 2
    Bicarbonate Of Soda, Dissolved In 30ml Water 1 tsp
    Plain Flour 300g

    Melt all the sticky stuff , butter and sugar over heat. Cool. Beat in eggs milk water stir in dried and bake 180 for 25mins. I decorate with icing sugar!

    Liked by 1 person

  12. recipe for making delicious “brulè wine”: 1/2 L of red wine, 30gr sugar, 1 cinnamon stick, 2 cloves, 2 slices of fresh orange, 1 slice of lemon, 1 star anise, 1 teaspoon of ginger, a pinch the nutmeg and black pepper. cook everything over very low heat for 20 minutes, strain the liquid and serve, decorate with dried or fresh fruit.

    Liked by 1 person

  13. We call it pretzel salad…since there’s salad in the name, it must be good for you right?! 🙃 It’s a layered dessert with a pretzel crust, cream cheese middle and topped with jello and strawberries…so good! 🥨🍓

    Liked by 1 person

  14. Hello! Today I want to share with you the recipe of peasant potato cake! Poor but tasty dish. It is prepared by boiling the potatoes in water and then as soon as cooked it peels and beats them in purees. Then mix with tomato puree, oil, salt and cheese in a pan for a few minutes. Finally, pour the mixture into a plate and give it the shape of a cake.
    It’s really simple but very tasty!
    I don’t have precise doses, let’s say potatoes is the predominant part. Cheese, oil and salt to taste.

    Liked by 1 person

  15. There are many ways to make matcha bubble tea, but I love using honey, almond milk, tapioca pearls and ofc matcha powder for mine. It’s easy to make: put some tsp matcha in your amount of almond milk. Mix some of the honey in it too. Boil some tapioca pearls and add it to the rest and voila! I don’t put amounts for the recipe here, because everyone prefers it differently. The one loves more matcha in it the other loves it sweeter and so on haha

    Liked by 1 person

  16. Ok some OHMazing recipes shared here
    So here is a simple recipe that my two boys love: spiced cider
    I cup cinnamon imperials
    6 cups apple cider

    Use the coffee pot
    Put the cinnamon imperials in the filter and the cider in the reservoir and perk

    It is so yummy and a nice mulled cider cheap easy and fun for the kids ♥️🍺

    Liked by 1 person

  17. As a Asian, I love Omurice, It’s easy cook and very delicious.
    First we need:
    1 chicken thigh
    1 small onion
    1Tbsp butter
    1 tsp oil
    2 cups cooked rice
    1/4 tsp salt
    3 Tbsp ketchup
    1/4 cup frozen green peas
    egg crepe
    2 eggs
    1 tsp oil

    How to cook:
    1. Cut chicken thigh into 1″ pieces. Cut onion finely.
    2. Melt butter and add oil in a frying pan at medium heat. Add chicken and cook for 1-2 minutes. Add onion and cook until onion becomes translucent.
    3. Add cooked rice and cook mixing for 2 minutes. Season rice with salt and pepper. Make room in the frying pan and add ketchup. Cook only ketchup for 30 seconds to cook it down. Mix rice and ketchup and fry together for 1-2 minutes. Then add frozen peas and cook some more.
    4. Place half of the ketchup rice into a rice bowl or similar kind of bowl, pack lightly, and unmold on a plate. Make another one.
    5. Beat eggs and a pinch of salt together. Heat frying pan with 1/2 tsp oil. Pour 1/2 of egg mixture onto hot frying pan and make a crepe-like thin round egg sheet. Cover molded rice with egg sheet to form an oval shape. Repeat one more time.

    Only 5 mins, and you can enjoy a nice meal.

    Liked by 1 person

  18. Today I made my favourite pasta with salmon and trifles.

    1 piece of salmon filet
    1 onion
    3 cloves garlic
    250 ml. cream
    1 black trifle (around 30 gr.)
    160 gr. pasta at your liking
    Black pepper
    Olive oil

    Preheat the oven at 200°C, season the salmon with salt and pepper and bake for about 15 minutes. When ready, cut in small pieces.

    Cook the pasta.

    In the meantime in a pan, sauté the onion and the garlic with some salt. Add the cream and let simmer. Add minced trifle, let simmer. Add oregano, basil, pepper, the salmon and mix well.

    When the pasta is ready, add it to the pan with the sauce. Blend well.

    Serve with parmesan 🤤

    Liked by 1 person

  19. I propose the recipe for making a sauce in ragù sauce.
    For 4 people:
    Minced beef 1/2 kg
    1 carrot, onion, oil q. Enough, salt, a little celery.
    Tomato pulp
    A little white wine

    Fry a little oil, onion, carrots and a little celery in a pan. (carrot cut into thin sticks)
    Then insert the minced beef, brown and add a little wine. Leave to fade.
    After blending, add the tomato sauce and season with salt.
    Once the tomato has thickened a little, the sauce is ready

    I use it to season fettuccine …. pasta made with flour, eggs and a little salt. Its shape is less than half a centimeter long and wide

    Liked by 1 person

  20. I am known for my Rum BUTTER Balls, little tender shortbread cookie balls that melt in your mouth. This is my mother in law’s recipe and I carry it on for the family! They are so good!
    I made a video here:

    Rum Butter Balls
    1-3/4 cup cake & pastry flour
    3/4 cup chopped pecans
    3/4 cup chocolate chips
    3/4 cup butter
    1/4 teaspoon salt
    1/2 cup icing sugar (plus extra for rolling)
    3 teaspoons rum
    Cream butter. Add salt, sugar, and rum
    Add flour, pecans and chocolate chips
    Be gentle and combine!
    Roll into walnut size balls
    Bake on ungreased pan (spread slightly)
    20 minutes at 325 degrees Fahrenheit
    Should not brown!
    Cool a few minutes then roll in extra icing sugar while warm. Put on waxed paper. These are soooo good!!! Enjoy!

    Liked by 1 person

  21. Non-alcoholic mulled wine with grape juice with orange, lemon and cranberries. Ingredients

    1 l red grape juice;
    1 orange;
    small piece of ginger;
    1 cinnamon stick;
    1 star of star anise;
    6 clove buds;
    2 lemon circles;
    a handful of fresh or frozen cranberries;
    1 tablespoon of honey or ½ – ¾ tablespoon of sugar.

    Pour the grape juice into a small saucepan. Cut the orange and peeled ginger into small circles and put them in the same place. Add the cinnamon, star anise, cloves, lemon, cranberries and sugar. If you use honey, put it in a ready-made mulled wine or in glasses with already spilled drink.

    Put on a slow fire and bring almost to a boil. Remove from the stove and leave under the lid for 30 minutes. You can also wrap the pan with something warm.

    Strain the finished mulled wine through a sieve and serve hot.

    Liked by 1 person

  22. Struffoli…in Naples are a Christmas tradizione
    FARINA TIPO 00 450 gr • 750 kcal
    UOVA 3 intere • 380 kcal
    BURRO 90 gr • 380 kcal
    ZUCCHERO BIANCO 3 cucchiai • 750 kcal
    RUM BIANCO 30 ml • 220 kcal
    SALE MARINO q.b. • 286 kcal
    MIELE DI ACACIA 300 ml • 304 kcal
    FRUTTA CANDITA una manciata a dadini • 250 kcal
    OLIO DI SEMI D’ARACHIDE 1 litro • 690 kcal
    Su un piano di legno setacciate la farina con il pizzico di sale, aggiungere le uova, i tre cucchiai di zucchero semolato e il burro, ammorbidito, tagliato a dadini. Aggiungere anche il rum (o il limoncello) e la buccia grattugiata di un limone
    Lavorate l’impasto prima aiutandovi con una forchetta e poi con le mani, lavoratelo a lungo in modo da ottenere una pasta morbida, liscia ed elastica. Avvolgetela nella pellicola trasparente e mettetela a riposare in frigo per un’ora circa.
    Trascorso il tempo di riposo in frigorifero prendete l’impasto, tagliatene una piccola parte, lavoratela con le mani creandone un cilindro spesso come potete vedere in foto e tagliate ogni cilindro con un coltello, creando dei rettangolini della lunghezza di circa un centimetro.
    Mettete a scaldare il litro di olio di semi di arachide in una capace padella a bordi alti. Quando l’olio avrà raggiunto la temperatura di 180° friggete gli struffoli napoletani poco alla volta per evitare che la temperatura dell’olio si abbassi. Dopo averli fritti ponete gli struffoli su un piatto piano ampio su cui avrete posizionato dei fogli di carta assorbente.
    In una padella capiente (dovrà contenere tutti gli struffoli) mettete a scaldare il miele.
    Quando si sarà sciolto aggiungete – rigorosamente a fuoco spento – i canditi e gli struffoli, mischiate bene il tutto con delicatezza e aggiungete anche un po’ delle codette.
    Quando tutto sarà ben condito dal miele mettete gli struffoli su un piatto di portate e create una montagnola. Guarnite infine con altre palline colorate.

    Liked by 1 person

  23. Brigadeiro

    To make the brigadeiro, you will need condensed milk, powdered chocolate, butter and granulated chocolate. If you prefer to make the pot brigadeiro, just leave less time on the fire. Check step by step:
    1 can or 395 grams of condensed milk
    3 tablespoons of powdered chocolate
    1 packet of granulated chocolate
    1 tablespoon butter

    Preparation mode
    1. In a deep pan, mix condensed milk, powdered chocolate and butter.
    2. Shake to dissolve the chocolate powder.
    3. Place over low heat and stir constantly for 10 to 12 minutes.
    4. Allow to cool.
    5. Grease your hands with butter and make small balls. around 2 centimeters in diameter.
    6. Wrap the balls with the granulated chocolate.

    Liked by 1 person

  24. Every year we make sweet potato casserole as a side w/ our dinner- delish!
    6 cups cooked sw pot
    1 stick of butter
    1 cup of sugar
    1 egg
    1 tsp vanilla
    Mash ingredients, spread in 9 x 13 pan

    For topping mix 1/4 cup flour, 1/3 stick butter, 1 cup brown sugar & 1 cup walnuts or pecans. Sprinkle on top. Bake 1 hr. At 350.

    Liked by 1 person

  25. My recipe is for a small apetizer before the big dinner.
    York ham
    Cheese ( the soft ones that comes in triangles)
    Cut ham in small cubes
    Cut the cucumber in very small cubes
    Shake the cheese with a fork till the consistency is creamy.
    Its served in a small glass (like the ones for shots but taller).
    Place a thick layer the ham a bottom, then a layer of cheese and on top place the cucumber. It is served with a mini spoon.
    Its a fresh and light way to start a long festive day.

    Liked by 1 person

  26. I love to have this roast on Christmas (I call it roast beast like in the Grinch cartoon haha). It’s so simple but a real crowd pleaser.
    – your favorite beef roast (Chuck, round, etc)
    -1 packet dry Italian dressing mix
    -1 packet dry ranch dressing mix
    -1 packet dry brown gravy mix
    – 1-2 cup warm water
    Mix the packets into the water. Add roast and mixture to a slow cooker and cook on low for 8 hours. When it’s done I cut it against the grain with an electric knife to get nice thin slices. Be sure to serve on the side, the sauce it cooked in. Yuuum!

    Liked by 1 person

  27. Homemade cranberry bread

    Unfortunatuly, I don’t know how to cook it without bread machine, so first of all you need one bread machine 🙂 Then you will need
    1 cup water
    1/4 cup liquid milk
    1 1/2 tablespoons olive oil
    2 tablespoons honey
    3 cups bread flour
    1 1/2 tablespoons dry milk
    1 tablespoon cinnamon
    1 3/4 teaspoons yeast
    3/4 cup dried cranberries
    Add all the ingredients in the bread machine pail, liquid first. Close the lid, choose your preferred bread machine setting and press the start button! 🙂 The result is so delicious, that I always say it’s only 1 portion, mine 🙂

    Liked by 1 person

  28. Lots of really nice recipes here- I’m noting them down! This is an easy family favourite that looks more impressive than the amount of effort taken to make it.
    Prawn fried rice
    This is the amount for three cups of rice
    450g king prawns
    Wash the rice and put aside
    In a pan big enough for the rice, in a small amount of oil, fry 6 cardamoms, 4 cloves, 4 pieces of cinnamon, couple of bay leaves
    When they are smelling fragrant add a flat teaspoon of turmeric and fry a few more seconds (this seems to burn quickly so don’t do it long)
    Dump the rice into this and stir fry it for a few mins
    Put the rice into the rice cooker and add your water to the usual mark. I tend to add a bit less water than I do with boiled rice as you don’t want it mushy at all.
    Add salt- about a level dessertspoon to start, mix it in and taste the water- that’s about how salty it’ll be so add more if you want
    Cook the rice
    Dry toast and put to the side
    -2 tablespoons of paprika
    -1 teaspoon of haldi
    -1/2 tsp pepper
    Fry in a little oil 4 tablespoons of ginger/ garlic paste then add in your spices
    Add 1 dessertspoon salt
    Add 1 cup of tomato passata and reduce it down a little
    Add in you prawns and cook for 5-10 mins if already cooked and 20 minutes if uncooked ( I cook it too much)
    Check salt then mix the prawns through the rice. Don’t mix too much so some of the prawns will stay a bit saucy.
    Can garnish with fresh coriander

    Liked by 1 person

  29. My family always meet at my parents home for Christmas and my mother us the one who cooks all the good stuff 😆🤤.
    What I can do to help is a salad:
    *Fetta cheese cubes
    *Bacon cubes
    Bacon must be fried on a pan and when its almost done put the raisins together to keep warm
    Mix all and serve with salt, olive oil and apple vinegar. So yummy!


    Liked by 1 person

  30. My family always meet at my parents home for Christmas and my mother is the one who cooks all the good stuff 😆🤤.
    What I can do to help is a salad:
    *Fetta cheese cubes
    *Bacon cubes
    Bacon must be fried on a pan and when its almost done put the raisins together to keep warm
    Mix all and serve with salt, olive oil and apple vinegar. So yummy!


    Liked by 1 person

  31. Two-ingredient cake with Nutella
    The recipe is special in that it only needs two ingredients. Chocolate cream Nutella and eggs. It is easy to produce and the result is fascinating. It was one of the best brownies I’ve ever tasted.
    Beat the Nutella at room temperature for 8 minutes with the eggs.
    Pour the resulting mass into a small baking sheet lined with parchment paper.
    Place in an oven preheated to 180 degrees.
    Bake until a wooden stick is inserted in the middle, the dough will remain dry and unwrapped when pulled out.
    Cut only when well cooled.

    Liked by 1 person

  32. Each year, I dedicate 1 day, sometimes 2, to baking Christmas cookies. It’s an activity done best with friends and family. I already have my favourites, but from time to time, I like to introduce new cookies to the menu. This year, I will try linzer cookies. They are an Austrian flakey and buttery cookie. I will be using a recipe I found on ‘Platings and Pairings’, but because I like them better with raspberries, I will replace the strawberry jam with (you guessed it), raspberry jam.

    Linzer Raspberry Cookies

    * 3 cups flour
    * 3/4 cup sugar
    * 1 1/2 cups butter softened
    * 2 tablespoons water
    * 1/4 teaspoon salt
    * 1 teaspoon vanilla extract
    * 3/4 cup good-quality raspberry jam for dusting
    * Confectioner’s sugar for dusting

    * Preheat the oven to 350 degrees.
    * In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter, sugar and vanilla until just combined.
    * Add the flour, water and salt and mix on low speed until the dough comes together in a mass.
    * Dump the dough out onto your work surface and shape into a flat disk. Cover with plastic wrap and place in the fridge for 30 minutes.
    * Roll the dough out to a uniform 1/4 inch thickness and, using a cookie cutter, cut rounds (or hearts). Using a smaller cookie cutter, make holes in the middle of half of your rounds.
    * Place cookies on an ungreased cookie sheet and chill for an additional 15 minutes prior to baking.
    * Bake the cookies for 20 – 25 minutes, until the edges begin to brown.
    * Allow the cookies to cool to room temperature.
    * Dust the cut out cookies with confectioners’ sugar anid spread raspberry jam on each solid cookie.
    * Sandwich your cookies together.

    Liked by 1 person

  33. We love berry pies for tea) In addition to baked poultry and salads for Christmas, I try to bake a pie. I really like this recipe, because it is convenient to use frozen berries:
    2 eggs
    150 g sugar
    100 g sour cream
    100 g butter
    1 cup flour
    1 tsp baking powder
    300 g frozen berries.

    Beat eggs with a mixer with sugar for 3-4 minutes until fluffy. Add softened butter and sour cream, stir. Combine flour with baking powder and mix with a spoon with the whole mass. Put frozen berries in the dough and mix quickly. Transfer to form. Bake in a preheated oven (180) for 25 minutes.

    Liked by 1 person

  34. 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.
    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. Stir 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 stir it dry. Serve warm or cool, with whipped cream or ice cream sprinkled with icing sugar.

    Liked by 1 person

  35. I have to admit, I am not a very good cook. My husband does almost all of the cooking (unless you count Mac and cheese and frozen chicken fingers for the kids). However, since I just watched The Grinch with my kids, this recipe I found online for Boozy Grinch Punch is very fitting.

    In a large pitcher combine green Kool-Aid and water. In a large punch bowl, combine ice, kool-aid, soda, pineapple juice, vodka, and ginger ale.
    Use a lime wedge to rim glasses and dip in sanding sugar to coat. Pour punch into glasses to serve.


    Liked by 1 person

  36. Ranch Crack Dip
    1 package (8 oz) cream cheese, softened
    1 cup sour cream
    1 package (1 oz) ranch salad dressing & seasoning mix
    2 cups shredded Cheddar cheese (8 oz)
    1/2 cup coarsely chopped cooked bacon (6 slices) SAVE $
    Sliced green onions, if desired

    1 In large bowl, mix cream cheese, sour cream and dressing mix until well blended. Stir in shredded Cheddar cheese.
    2 Stir in bacon. If desired, top with extra shredded cheese and sliced green onions to serve.

    Liked by 1 person

  37. 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. 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. Stir 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 stir it dry. Serve warm or cool, with whipped cream or ice cream sprinkled with icing sugar.

    Liked by 1 person

  38. I will try to tell you about a Danich dessert we are having on Christmas Eve ( the 24 of December)
    First you are making a normal a rise porridge you take a l. milk and 200 gr. of rise.
    When you have your rise porridge cold, you have to loose the porridge with little milk, then take some sucker and some vanilla in the porridge, taste it and if you like it, put some ( mandler it’s on Danich sorry ) in it and then you have too come some wip cream, taste it again and if you love it that’s it finish.
    Then eat.
    That was what I have to you.

    Liked by 1 person

  39. Here’s a quick recipe of delicious green smoothie! I love drinking smoothies for breakfast!
    1 cup of pumpkin puree
    1 banana
    1 apple
    Small piece of ginger
    1 cup of kefir or any other milk substitute product
    2 cups of spinach
    A few dates for more sweetness 😉
    Enjoy 😁💕 @pandora.sawa

    Liked by 1 person

  40. Great recipes here! How about some easy peppermint fudge cuz we don’t always have a lot of time. Peppermint Fudge:
    3 cups semisweet chocolate chips (I use Enjoy Life brand)
    1 can sweetened condensed milk
    Candy canes for crushing
    Cooking spray (optional)

    Line an 8 x 8 dish with foil and spray with cooking spray
    Combine sweetened condensed milk with semi sweet chocolate chips in a pan and melt over low heat
    Pour into the 8 x 8 dish, smooth with a spatula, Crush candy canes on top, as much as you desire, refrigerate for two hours, cut and enjoy!
    Happy Holidays to all!

    Liked by 1 person

  41. Brownie

    Nonstick vegetable oil spray
    1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
    1 1/4 cups sugar
    3/4 cup Scharffen Berger natural unsweetened cocoa powder
    1/2 teaspoon kosher salt
    1 teaspoon vanilla extract
    2 large eggs
    1/3 cup all-purpose flour
    Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside.
    Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
    Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
    Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.

    Liked by 1 person

  42. I Christmas time or every celebration I love to take the apron and stay during hours cooking for my loving family. When I was young I always look at my mom cooking and learned a lot from her. Today I want to share a dessert recipe. Its reallly easy and everybody love it: they are apple roses.
    -puff pastry
    Apples must be cut in slices in half moon shape.
    The pastry shoud be a long rectangle.
    Then mix water with sugar and cinnamon and use it as glue all over one side of the pastry. Then place the apple slices and roll up the pastry with the apple inside. It must look like a flower.
    I place them in a muffin tray and put inside the oven. When its ready serve with a generous spoon of cream and a vsnilla ice ball 🥰

    Liked by 1 person

  43. In Portugal the traditional is different , at christmas Eve the King is cod cooked with all. My father does a sauce, lightly revoked with garlic, olive oil, vinegar, water were the cod was cooked cod and pieces of cod.
    Its very good. We also have filhoses/ sonsees, cream Milk, sweet rice , King Cake, etc…..

    Liked by 1 person

  44. I love green smoothies for breakfast! Here’s a recipe for you to try this holidays!!!
    1 cup of spinach
    1 cup of pumpkin puree
    1 banana
    1 apple
    1 cup of kefir or any other milk substitute product , piece of ginger
    1 tbsp of chia seeds, few dates for some extra sweetness 😉
    I hope you will enjoy it 💕😁🎅🎄

    Liked by 1 person

  45. My sister’s chocolate chip cookies (best cookies I have ever tasted!!):
    1 cup Cisco
    3/4 cup sugar
    3/4 cup brown sugar
    1 tsp vanilla extract
    2 eggs
    1 tsp salt
    1 tsp baking soda
    2 &1/4 all purpose baking flour
    1 bag chocolate chip
    Bake at 375 deg F for 9 minutes or until slightly golden brown



    Liked by 1 person

  46. I love Mexican Swizzle Sticks!🤤

    Cookie Dough:
    1 cup butter softened
    1 3/4 cup powdered sugar
    1 egg
    1 tsp vanilla
    2 1/4 cup flour
    6 T unsweetened cocoa powder
    1 tsp cinnamon

    Chocolate Glaze:
    3/4 cup powdered sugar
    3 T unsweetened cocoa powder
    3-4 tsp milksprinkles or colored shot

    Preheat oven to 375 degrees.

    Cookie dough:
    Mix butter, sugar, egg and vanilla thoroughly. Blend in flour, cocoa and cinnamon.

    With star plate in cookie press form long lines of dough on ungreased cookie sheet. Bake 5-7 minutes until set. Cut into 4 inch lengths and cool.

    Chocolate Glaze: Blend powdered sugar, cocoa powder and milk to make glaze.

    Drizzle glaze on top of cookies and sprinkle with colored shot or sprinkles. Let set until firm.

    Number of Servings: 60

    Liked by 1 person

  47. Date Nut Balls!
    2 sticks butter
    1 c. sugar
    8 oz. chopped dates
    1 c. freshly chopped pecans
    2 c. Rice Krispies
    Coconut flakes
    Melt butter in large pan over low heat. Add sugar and dates and bring to simmer, stirring frequently. Simmer for 8 minutes. Remove from heat. Add pecans and Rice Krispies and mix well. Allow mixture to cool till it can be handled. Roll into 1-inch balls and cool completely. Roll in coconut.

    Liked by 1 person

  48. No bake Chocolate Coconut Snowballs


    3 cups (240g) old-fashioned rolled oats
    3 cups (240g) sweetened shredded coconut, divided
    1/2 cup (1 stick; 115g) unsalted butter
    1 cup (200g) granulated sugar
    1/2 cup milk (any milk works; I use skim milk)
    6 Tablespoons (31g) unsweetened natural or dutch-process cocoa powder
    1/8 teaspoon salt
    1 teaspoon pure vanilla extract

    Place the oats and 1 cup of shredded coconut in a large bowl. Set aside. (Reserve the remaining coconut for step 3.)
    Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking. Remove from heat, stir in the vanilla extract, then pour over the oats/coconut. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2-3 days.
    Meanwhile, pulse the remaining coconut in a food processor to break it down. It’s easier to coat the balls when the coconut shreds are broken up/smaller.
    Line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.

    Liked by 1 person

  49. My biscotti recipe:

    Biscotti Della Salute

    6 eggs
    4.5 cups flour
    8 oz sugar (I cut this to 6oz because I don’t like them sweet-totally up to you)
    8oz oil (sometimes I do half oil and half melted margarine, to come out more crumbly)
    Grated peel of one lemon
    3 tsp baking powder
    1 cup of almonds, chopped (I measure whole then chop)
    You can add liqueur if you like, usually Anice
    I add a couple of tsp of vanilla instead.
    You can also add chocolate or dried fruit.

    Form thin logs and bake at 350°F for about 15 mins until very lightly browned on bottom (just coloured)
    Then remove and cut diagonally and rebake about 15 mins on each side until golden brown so they will be crunchy.


    Liked by 1 person

  50. How about the best and easiest Peanut Butter Cookies ever? Quick and fun for the kids –
    Set oven to 350 degrees –
    1 cup sugar (regular white granulated)
    1 cup smooth Peanut Butter
    1 egg
    Combine the 3 ingredients, mix until smooth. Line cookie sheet with parchment, and drop dough by spoonfuls. Flatten with fork tines, criss crossing. Then bake only 8-10 minutes, you don’t want to overbake, Enjoy!

    Liked by 1 person

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