Never have I gotten so much encouragement from a bunch of recipes. It isn’t so much that I’ve become better at holiday kitchen proficiency as it is that I’m just very excited that so many people are reading a blog and checking out a website that’s mostly just all about the Word. And then there are the recipes, too!…which are just icing on the cake…and the cake, itself…and the pie and the dip and the soup, too. I am pumped about cooking for the holidays around here. (When I say that, I kind of feel like that writer-lady on the holiday movie “Christmas in Connecticut”, because I don’t know how much cooking I’ll actually get done in the next couple of weeks, at the rate life is happening….And, if you haven’t watched that movie, you should!) Thank-you for participating and being the blessing to me that you consistently are.
At any rate, I’m sharing the winning recipes today and I plan to share a recipe at the close of each post until you have them all! They are all that good! Of course, the “winning” is all so very subjective. But the winning recipes are all timesavers (that criteria was a must) and all of them sound good enough that I want to try them after my very next trip to the grocery.
So, if you see your name on one of the three recipes below, email me (byhcontest@gmail) your home address and the names of the two products you choose from here: https://thecolleyhouse.org/store. Hurry to try and get in time for Christmas!
Winner #1…Wilburta Arrowood
Do-Ahead Six Week Raisin Bran Muffin Mix
Wilburta says, “My family loves these hot from the oven with butter. That and coffee
or hot chocolate is all we need.” 😉
I say “I love this because it feeds a crowd breakfast several times and because it has that long refrigerator life! Can’t wait to try it.”
3 cups sugar
1 quart buttermilk
6 cups raisin bran cereal
5 cups all-purpose flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts or pecans (optional)
In a large bowl, beat eggs and sugar until well combined. Stir in
buttermilk, cereal, flour, oil, baking soda, nuts and salt; mix well.
Refrigerate at least 6 hours before using to plump raisins. Fill as
many as desired of your greased or paper-lined muffin cups two-thirds
full. Bake at 400° for 15-20 minutes or until a toothpick inserted
near the center comes out clean. Batter may be stored, covered, in the
refrigerator for up to 6 weeks. Yield: 5-6 dozen.
Winner #2…Marsha York
Easy Chicken and Dumplings
This one got me at tortilla strips. And, it’s obviously from a woman who is not wasting any time on presentation! It made me laugh. I guess we should thank Danita Coker (whoever she is) here, too…and even Lecia Eubanks. (We did get an extra recipe -and-a-half here.) Winner Marsha York says “Not in a Crock-Pot..but super easy..and no one will know you didn’t roll out dough for the dumplings. I made this today and instead of canned chicken, I threw 3 frozen breast in the Crock-Pot this morning and they were ready by the afternoon. I used that broth instead of the canned.”
Winner #3…Allison Nix
Ally says “Outrageously tasty. Super easy. What’s not to love? Great for a large group, too, because it’s so rich that a small helping goes a long way.” I agree.
½ c butter
1½ c self-rising flour
1½ c sugar
¾ c milk
1 tsp vanilla
1½ c packed brown sugar
1½ c hot water
Melt 1 stick butter in 9×13 inch pan. Whisk together flour, sugar, milk, and vanilla, then pour over melted butter. Sprinkle brown sugar over top of batter. Carefully pour hot water over butter and batter. Do not stir. Bake at 350 for 30 minutes until golden brown. Let sit for about 10 minutes before serving. Serve with vanilla ice cream.