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
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