30Seconds Holiday Recipes Contest! And the Winners Are... by Donna John
6 years ago
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When many of us think of the holidays, we think of food! And most of us have those go-to dishes that are always hits on our menus. We loved seeing all your recipes! And the winners are...
- First Place - Tiffani C.'s Pear Cranberry Jam – Tiffani won a $50 Amazon gift card plus 30 seconds time collected that can be used in our rewards store!
- Second Place - Judy Thow's Orange Ginger Carrots – Judy won a $25 Amazon gift card plus 30 seconds time collected that can be used in our rewards store.
- Third Place - Casey McLendon's Peanut Butter & Choclate Oatmeal No-bake Cookies – Casey won two 30Seconds shatterproof wine glasses plus 30 seconds time collected that can be used in our rewards store.
Congratulations to all our winners!
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Aunt J's Orange Ginger Carrots
Peal and cut one pound of carrots. Cook until tender.
1 Tablespoon Sugar
1 Teaspoon Cornstarch
1/4 Teaspoon Salt
1/4 Teaspoon ground Ginger (McCormicks)
Add to this mixture:
1/4 Cup Orange juice
2 Tablespoons Butter
Cook until slightly thickened and add to your cooked carrots. Garnish with a little parsley.
Coconut Drop Refrigerator Candy
2 Tablespoons butter melted in a sauce pan. (remove from heat)
3 Tablespoons water
1 Teaspoon Vanilla
Add to melted butter mixture 1/2 cup at a time and mix well
2 Cups sifted powered sugar
1/2 Cup Non Fat Dry Instant Milk
3 cups Coconut, mix well
Place teaspoon full of coconut mixture on a cookie sheet covered with wax paper .
Melt a 6 ounce package of Chocolate Chips in a double boiler.
Put a swirl of chocolate on top of each piece and chill in refrigerator.
Makes about 25 candies
1 cup Creamy Peanut Butter
1 (8 oz.) package cream cheese, softened
1/2 cup sugar
1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided
1 prepared chocolate or graham cracker pie crust
1 (11.75 oz.) jar Smucker's® Hot Fudge Topping
Beat together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
As you can tell, I omit the toppings with the chocolate as we have a chocolate allergy in the home but you can do it either way and it's delicious!
1 3/4 cups all purpose flour
1 tablespoon pumpkin spice (I used Penzey's pumpkin spice)
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin (pure pumpkin puree, I used the 365 Whole Foods brand)
1/2 granulated sugar (costco organic sugar)
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
In a medium bowl, whisk the flour, pumpkin spice, baking soda and salt until well combined. Set aside.
In large bowl, whisk together the canned pumpkin, sugar and brown sugar.
Beat in eggs, then vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full. This makes about 18 muffins.
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
So good at room temperature or even slightly chilled! Store in an airtight container in the fridge.
Pear Cranberry Jam
4 pears (I used the comice pears from Stew Leonard's)
1 bag of cranberries
1/2 cup of sugar
1/2 lemon, juiced and zested
Mix the chopped pears, cranberries, sugar a in a large, non-reactive pot, I used my Le Crueset type pot. Stir to combine until the sugar has dissolved.
When it seems the fruit has released some juice put the pot over high heat and boil. When boiled, reduce the heat a little until low bubbles.
Cook the jam stirring once in awhile, until it has reduced a great deal and begins to look thick and sticky.
When the jam seems to be almost done, add the lemon zest and juice.
When you've arrived at a texture you like, remove the jam from the heat and funnel into prepared jars. Wipe rims, apply lids and rings and process jars in a boiling water bath for 10 minutes.
This was enough to fill 2 regular ball jars and a smaller one.
2 cups sugar
1/2 cup milk
1 stick (8 tablespoons) unsalted butter
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats do not use the quick they won't turn out right!
1 cup smooth peanut butter
1 T pure vanilla extract
Large pinch of salt
We lay out wax paper on our counter you could put it on pans!
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, pb, vanilla and salt. Stir quickly! Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit about 30 mins to harden and cool! Make sure to do this in a room temp or cooler room If it's warmer they don't set up as well! Who else makes these? We literally have people call and ask if we've made any yet lol :)
Last year We Decided To Take The Recipe of Our Peanut Butter Balls And Step It Up A Notch. The Kids And Grandkids Are Always Asking me To make These Each Year But I Wanted To Do Something More Festive & It Turned Out Wonderful! It may sound tedious but really its quite simple! :) Enjoy Ladies! The kids can even help do this!
PB Ball Dough:
2 Cups Creamy Peanut Butter
1/4 C. Butter at room temperature
1/4 tsp. Salt
1/2 tsp. Pure Vanilla Extract
2-2 1/2 C. of Powdered sugar (you want it a little stiff to roll out wreath leaves)
12 oz White Chocolate (Melting wafers or chips)
5 oz. Milk Chocolate (or dark) Melting Wafers or chips
1 tsp shortening (to make the chocolate shiny )
Green and red food coloring
To Start Line 2 baking sheets with parchment or waxed paper.
Place into a large bowl the Peanut Butter, Butter, Salt, Vanilla Extract, and add The Powdered Sugar about 1/2 cup at a time until you get a stiff dough. (I find mixing it with my hands (with plastic gloves on, works best)
Chill dough in Refridgerator or freezer until firm enough to roll out.
Pat the dough down flat or roll with a powdered sugar coated rolling pin to about 1/2 inch thick.
Cut Holly leaves out of them and place onto baking sheets. (I didnt have any leaf cutters so I cut them by hand using a butter knife) place back in fridge if needed)
Place white cholcolate wafers into a microwave proof bowl along with 1/2 tsp of the shortening and melt
according to package directions. then add green food coloring to your color preference.
Dip leaves into green chocolate letting the access drip back into the bowl and place the coated leaf back onto the sheet pan. Place into fridge to cool.
Roll out several tiny balls and melt a little bit of white chocolate and color red for the holly berries.
I rolled approximately 30 leaves to make my wreath.
The remainder of the dough I made regular balls and melted the other 1/2 tsp shortening with my Milk Chocolate wafers and coated tthem for the center of my wreath.
after cooling in fridge I arranged the leaves onto a plate and placed the tiny red ""berries" around them and then added the extra regular milk chocolate balls into the center.
We Love Cheesecake! Each year we try to make at least one, and Instead of just plain we added some Heath Candy Bar Bits to it! So Good! Use your Imagination! If you prefer a diff. candy like pb cups chopped or malted milk balls chopped!
1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened to room temp
1 cup sugar
1 tsp. vanilla
1/2 to 3/4 C. Heath or Toffee Bits (Or you can chop up Heath Candy Bars which will add some chocolate too! :)
Heat oven to 325°
Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. (I used my heart shaped one (see pic)
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended.
Add eggs, 1 at a time, mixing on low speed after each just until blended. Fold in Heath Bar Bits or chopped Heath Candy bar, Pour over crust.
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.