From the Holiday Kitchen: The Winning Recipe and More!
Happy Monday, everyone! Let’s go to our Holiday Kitchen today and celebrate the winner of the Holiday Recipe Contest plus more recipe-fun!
On November 1, I began celebrating a season of joy early (Since 2020 demanded more focus on joy) and hosted a recipe contest for the first time!
I want to thank EVERYONE who sent in their recipes…Leigh Ann and I had a really tough decision on the desserts…so many good ones!
However, no one entered the hot chocolate division (surprising)…so I am going to concoct something this week…but the recipes were vast and yummy.
AND THE WINNER IS….
Michelle Holmes with her Sherry Cake! Simple and delicious…and as you can see, it would also make a great gift to share.
This is a rich, tasty pound cake…would go lovely with a light whipped cream and fruit on the side.
Sherry Cake. (Michele Holmes)
1 16.25-oz. yellow cake mix
1 small package vanilla instant pudding
3/4 c. dry sherry (not port or cooking sherry)
1/2 c. vegetable oil
1 t. nutmeg
Mix all ingredients together, then beat for 5 minutes. Pour into greased Bundt pan and bake at 350 F for 45-50 minutes. Cool slightly, then invert onto serving plate. Can be dusted with powdered sugar if desired. Serve warm or at room temperature. Enjoy!
Side Note, Funny story: In order to make the cake, I asked Mr. B to stop by the liquor store and pick up some dry sherry. He was only half listening and went into the store to ask the sales associate for DRIED CHERRIES.
They both looked at each other confused, but ultimately figured it all out!
Congratulations, Michelle…your prize box will be on the way soon!
An honorable mention (and prize) goes out to Jan Taylor for her Spiced Hot Fruit Bake! Congratulations to Jan and thanks for entering! Watch for hot cocoa later this week!
I CAN DO THAT!
When Leigh Ann and I were out and about recently gathering content for the blog, we stopped by a local cafe and we both tried this Heirloom Tomato and Burrata dish,
It was so good and as I ate more and deciphered the spices, I thought….I CAN DO THS! So, I did and it was also delish!
I am calling my version ………………..THE ITALIAN ROASTED TOMATO SPECIAL!
First, I cut in half two pints of mixed sweet select bite-sized tomatoes (in produce at HEB, if you are near one).
Then sprinkle with a teaspoon of garlic salt, and mixed Italian seasonings. Cover with your favorite Olive Oil…I used a basil infused olive oil.
Roast at 450 for 15 minutes.
I put the roasted tomatoes back in a bowl and stirred in one can of sliced black olives.
For the foundation, I used slices of the imported petite toasts found in our deli. Next I placed around the toasts, three marinated mozzarella balls.
I would have gone for Burrata, but my neighborhood store did not have any. Then I added a few squares of Asiago Rosemary and Olive Oil cheese.
Finally, cover with roasted tomatoes and olive…serve with wine…it is delicious!
YAY, IT IS CYBER MONDAY!!
The sale have been incredible since Friday and continue on today. Almost all brands in my links below are hosting special sales.
Chico’s and Talbots have 50% off everything through the end of today. (Links are below)
Ideas for those who love to cook!
Thank you so much for joining in our Season of Joy posts…and for shopping with my links to show your support….now, Bon Appetit and
REMEMBER HUGE SALE AT BLACK WITH A SAVINGS CODE FOR READERS OF THIS BLOG, READ HERE
LuLuLemon (Perfect gifts for young adults)
NEED TO REORDER?? SPECIAL PRICES NOW!
For everyone who agrees with me that Apple Cider Vinegar is great for the metabolism and other health benefits, then order your GOLI today. Just go to my page at GOLI HERE.
MY COMPLEXION LOVES CHAMONIX…KEEPING ME YOUTHFUL! Currently, running a SPECIAL NOW!
By Pamela Lutrell
Hi Pam, I didn’t send in a recipe because I didn’t create it, but the very best hot chocolate is all about using 1) 2 cups whole milk, 2) 4 ounces of at least 70% dark chocolate, 3) a touch of brown sugar and 4) a pinch of sea salt. Heat the milk, shave in the chocolate, stir until melted, add sugar and salt, stir again. Top with fresh whipped cream and voilà, transported to France.
Sorry that was supposed to be 1 cup milk/4oz chocolate or 2 cups milk/8 oz chocolate!
Thanks Carlene…I will give this a try later this week!
Congratulations to Michelle for being the winner. It sounds absolutely delish!
In event any of your readers are interested; I have a similar recipe that can either be made in a 10″ tube pan or two 7¼” x 3½” loaf panS. Just change the yellow cake mix to ‘lemon’ and the sherry to 1 cup of ‘water’. Bake same temp and perhaps add 5 minutes to baking time. Cool and drizzle with glaze — Blend in small bowl ½ cup icing sugar + 1 tbsp. lemon juice . Drizzle over top(s). -Brenda-
*Footnote: It freezes well.
Oh my gosh … I won!!! Thank you, thank you, thank you!!!
Congrats to Michelle! That’s a cute story about Mr. B. 😂 Thanks for the tomato recipe. That one is right up my alley.
Congratulations to Michelle! That’s a beautiful Bundt pan! Also, the tomato dish does sound delicious! I’ll have to try that! I had a hot chocolate recipe too, but it is not original to me so I didn’t submit it. I make mine with Dutch process cocoa and a dash of cayenne pepper. I love spicy things!!