CLOSED $24 FREE CASH- Best Holiday Recipe Contest

’Tis the season for celebrations – cocktail hours, company parties and family gatherings. With all that schmoozing, you’ll need to quench your thirst. Here is 1 low-cal, tasty beverage – to get the party started…

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Pomegranate Cosmos
Make the base for these pomegranate cosmopolitans ahead and shake individual cocktails to order. You can prepare them through Step 1 and refrigerate for up to 1 day. Use bottled ginger juice (pressed gingerroot) to add the taste of fresh ginger without the work.

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Serves: 12
Preparation time: 10 minutes

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Ingredients
2 1/4 cups pomegranate juice
2 1/4 cups vodka
1 cup lime juice
3/4 cup Cointreau or Grand Marnier
1/4 cup ginger juice
2 tablespoons sugar, preferably superfine “bar sugar,” plus more for the rims
Strips of lime zest for garnish
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Preparation
1. Mix pomegranate juice, vodka, lime juice, Cointreau (or Grand Marnier), ginger juice and sugar in a large pitcher.
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2. For each drink, fill a cocktail shaker halfway with ice, add 1/2 cup cosmo mix, and shake until the shaker turns frosty and cold. Dip the rim of a martini (or highball) glass into water and then in sugar (to sugar the rim). Strain the drink into the martini glass (or over fresh ice in the highball glass). Garnish with a twist of lime zest, if desired.

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Enjoy!
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Nutrition Facts
Per serving:
188 calories
0 g fat (0 g sat, 0 g mono)
0 g cholesterol
17 g carbohydrates
0 g protein
0 g fiber
4 g sodium
107 g potassium

This recipe sounds so good I had to post it. I will be baking on Saturday, and will give these a try.

Butter Pecan Turtle Bars

CRUST
2 cups flour
1 cup brown sugar
1/2 cup softened butter
1 cup pecan halves

CARAMEL
2/3 cup butter
1/2 cup brown sugar
1 cup milk chocolate chips

Preheat oven to 350 degrees.

Crust: combine flour sugar and butter; mix well. Pat firmly in 9x13 pan; sprinkle pecans on top.

Caramel layer: In a heavy saucepan over medium heat cook butter and sugar, stir constantly; boil 1/2 - 1 minute. Pour evenly over crust.

Bake 18 - 22 minutes or until layer is bubbly.

Remove from oven and immediately sprinkle chocolate chips over top. Allow to melt 2 - 3 minutes; swirl for marble effect. Cool completely before cutting.

Makes 3 - 4 dozen.

CREAM CHEESE CANDY BAR PIE
Serves 4-6 Guests
Ingredients:
1 Envelope Unflavored Gelatin
1/4 Cup Cold Water
6 Snickers® Bars (cut into pieces)
1/4 Cup Peanut Butter (chunky)
2 Eggs
8 Ounces Cream Cheese (softened)
1 1/2 Cups Confectioner's Sugar (unsifted)
1 tsp Cocoa Powder
3 tsp Evaporated Milk
1 tsp Vanilla Extract
1/2 tsp Salt
1 Cup Heavy Cream (whipped)
Salted Peanuts (chopped)
Sweetened Whipped Cream
9" Premade Pastry Shell
Instructions:
1. Sprinkle the gelatin into the cold water in a small sauce pan. Allow to stand for 4 minutes. If needed, dissolve over low heat while stirring.
2. Use a double boiler to melt the Snickers® Bars over simmering water.
3. Add peanut butter to the melted candy bars. Blend with a wooden spoon until smooth. Set aside and allow to cool.
4. Separate the eggs into two small bowls.
5. Beat the two egg yolks and the cream cheese together in a large bowl until mixed thoroughly.
6. Add the confectioner's sugar gradually while beating.
7. Blend in the cocoa powder, evaporated milk, and vanilla.
8. Add the candy bar mixture and dissolved gelatin to the large bowl and mix thoroughly.
9. Chill in the refrigerator until partially thickened. Stir a few times while chilling.
10. Beat egg whites and salt vigorously.
11. Fold egg white mixture into the chilled mixture.
12. Whip the heavy cream and then fold it in to the chilled mixture.
13. Pour this into the pastry shell.
14. Chill in the refrigerator until firm.
15. To serve, top with chopped peanuts and whipped cream.

Sugar Cookies from scratch:

INGREDIENTS
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

DIRECTIONS
In a mixing bowl, cream butter, shortening and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Shape into 1-in. balls. Roll in sugar. Place on greased baking sheet; flatten with a glass. Bake at 350 degrees F for 10-12 minutes.

This is an adult drink recipie...I am not a big drinker at all but I absolutely love egg nog and Bailey's Irish Cream...so here ya go

Slippery Nog

3/4 oz. Irish Cream (Bailey's)
3/4 oz. Schnapps, butterscotch
Fill with Eggnog

YUMMY

Last few days to enter this contest!

This contest closes tomorrow!!!

Congatulations to Ladyrox! I hope this makes your Christmas just a little merrier!!

YAHOOOOO!!!! THANKS SO VERY MUCH! " THANKS NLN HAPPY HOLIDAYS ALL

Wtg Winner