Birthday Blog Candy!

It's my birthday!...almost...

Next Thursday is my birthday, and in celebration I thought I'd give away a little "blog candy." I LOVE the fall/winter holiday season. It is truly my most favorite time of the year! I know that once my birthday comes that all the holiday craziness is right around the corner.

Here's what you could win:

  • Love & Happiness Rub-Ons (4 sheets: basic black, whisper white, chocolate chip, old olive)
  • Unmounted (die cut) "Bitty Basics" stamp set (current hostess set)
  • 5 hand stamped Birthday-themed cards

So how do you win this great package of Stampin' Up! stuff?? All you have to do is write a comment on this post and include your favorite holiday recipe (Thanksgiving, Christmas, etc.). I know everyone has a favorite recipe! Next Thursday, October 16th (my birthday), I'll randomly choose a winner who will receive all this great stuff!

Now remember, my birthday is next Thursday, so don't hesitate to drop a nice hand-stamped birthday card in the mail ;-)

Happy Stamping! Remember to leave a post and have a chance to win some blog candy!


Cindy Ziliak said...

My Favorite Holiday Recipe is Spinach Dip! One of the reasons I love this recipe is that it gets my kids to eat SPINACH! They love the dip, but wouldn't touch Spinach any other way. It is a very simple, quick recipe that looks great on a buffet table. ENJOY!

Spinach Dip

1 pkg. chopped frozen spinach
1 can slivered water chestnuts
3 green onions, chopped
1 pkg. Knorr Vegetable soup mix
1 c. sour cream
1 c. mayonnaise

Thaw spinach and press as much of the water out as you can. Mix remaining ingredients with the spinach and serve in a round pumpernickel loaf or King's Hawaiin Bread Loaf (also round). Pull as much of the bread out of the loaf as you can without tearing through the sides. Fill with Dip and serve with pieces of the bread that you took out of the center.


Camilla said...

My favorite recipe is Mississippi Sin dip. I usually substitute the ham with bacon, but either way it is good! I also always add more cheddar cheese because everything is better with a bit more cheese!

2 cups (8 oz) shredded cheddar cheese
1 package (8 oz) cream cheese, softened
1 1/2 cups sour cream
1/2 cup chopped cooked ham
1/3 cup chopped green chiles
1/3 cup chopped green onions
1/8 teaspoon Worcestershire sauce
1 (1-lb) round loaf French bread

In mixing bowl, combine shredded cheese, cream cheese, sour cream, chopped ham, chile peppers, green onions, and Worcestershire sauce; stir until well blended. Set dip aside.
Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf; cut into 1-inch cubes and set aside. Fill hollowed bread loaf with the dip; cover with reserved top slice of bread loaf. Wrap reserved loaf with foil. Bake dip at 350° degrees for 1 hour.

Serve with reserved bread cubes, crackers, or potato chips (fritos work well).

Makes about 4 cups of dip.

Meghan said...

On the cold winter nights, nothing makes me happier than a big bowl of hot steamy chili!! :) Here is my mom's recipe!


can of kidney beans
can of red beans
can of Campbell's tomato soup
can of crushed tomatoes
chili seasoning packet
1/2 lb of ground hamburger
onion (as much as you desire)

*Cook the 1/2lb of hamburger (drain if you want).

*Put cooked hamburger as well as the rest of the ingredients in the crock pot. Put on low if you want to cook while you are at work, or put on high for 4 hours.

*After cooking, make yourself a bowl. Top with cheddar cheese, sour cream, and crushed up crackers. Or whatever you so desire! It will make your soul smile! :D

Anonymous said...

When the holidays roll around, I crave pumpkin-themed goodies! :)

Here's one of my favorites:

Pumpkin Roll with Cream Cheese Filling

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Preheat oven to 375. Grease jelly-roll pan (15x10 inches) and line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake. Roll cake back up! Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving (optional).

zoe said...

Strawberry Pretzel Salad

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons white sugar

1 (8 ounce) package cream
cheese, softened
1 cup white sugar
1 container frozen
whipped topping, thawed

2 (3 ounce) packages
strawberry flavored gelatin
2 cups boiling water
2 (10 ounce) packages frozen

1. Preheat oven to 400 degrees

2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish

3. Bake 8 to 10 minutes, until set. Set aside to cool.

4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.

5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.