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Christmas Recipe Contest…and GIVEAWAY!
December 15, 2009 4:01 pm | by

Updated…we have our winner…thanks for the recipes!

While you keep commenting on your favorite holiday traditions on this post (contest is open until Wednesday!), we are going to keep the giveaway fun going…

We have Bumkins Super Bibs in Dr. Seuss’ The Grinch theme – way too cute! And even MORE Kicky Pants goodies. We are giving away 3 prizes with this one, so be sure to read the rules below! Here’s how to enter for today’s giveaways…

Leave a comment on this post with these two things…
1. Share you favorite Christmas/Holiday Recipe AND
2. Tweet/Facebook a link to this contest blog post (copy & paste this link: , include the link to your tweet/Facebook in your comment.

Your comment must include both a recipe (can you tell we are on the hunt for new fun recipes?) AND the link back to your tweet/Facebook…

Contest is open until Thursday, December 17 at 5pm central time.

About the Author

Jenn is the founder of Cotton Babies & creator of bumGenius, Flip, and Econobum, worldwide leading cloth diaper brands. She has four children (Andrew, Oscar, Elsie and Louis) and holds an MBA from Washington University. When she's not working full time, she enjoys teaching business leaders how to implement sustainable economic & social change.



  • Erin said...
    December 17, 2009 at 7:56 pm

    Whoops, forgot to Tweet – here’s the link!

  • Curiously Sour said...
    December 17, 2009 at 4:58 pm

    Mint Chocolate Fudge

    1 can of sweetened condensed milk (14 oz) divided
    2 cups semi-sweet chocolate chips
    1 cup white chocolate chips
    2 tsp vanilla extract
    1/2 tbsp mint extract
    1 or two drops green food coloring (optional)

    line an 8 inch square pan with wax paper or parchment paper

    In a heavy sauce pan or double boiler over low heat, melt the chocolate chips and 1 cup of the sweetened condensed milk and vanilla. Spread half the mixture into the lined square pan. Chill for 10 minutes or until firm. Save the remaining chocolate at room temperature.

    In another heavy sauce pan/double boiler over low heat, melt the white chocolate chips with the remaining sweetened condensed milk. Stir in the mint extract and food coloring. Spread the mixture onto the chilled chocolate layer. Chill again for 10 minutes or until firm.

    Spread the remaining chocolate mixture over the mint layer. Chill until firm.

  • Anonymous said...
    December 17, 2009 at 11:02 am

    Becky, that recipe, minus the walnuts, was posted already, just a few above yours

  • Becky said...
    December 16, 2009 at 9:09 pm

    These candies are delicious and make a great gift in a mason jar with a pretty ribbon!

    Jo’s Candies

    25 Saltine Crackers
    1/2 C butter
    1 C sugar
    12 oz chocolate chips
    1 C chopped walnuts

    1. Preheat oven to 400 degrees
    2. Line small cookie sheet (the kind with edges) with foil
    3. Lay the saltines in 6 1/2 by 4 1/2 on tray (they should go all the way to the edges of the cookie sheet)
    4. In a saucepan melt 1/2 C of butter, then add 1 C sugar, bring to boil
    5. Once it boils turn back the heat and stir continuously
    6. When it is light brown in color take off the heat and spread over crackers. Bake for 5 minutes
    7. Put the 12 oz of chocolate chips on top of the crackers and put back in the oven for 1 minute (the oven can be off)
    8. Spread evenly over all of the crackers and press chopped walnuts in firmly. Let cool.
    9. Put in the fridge overnight, cut apart the next day. Does not need to be even in size or shape.


  • Shannon (Coupon Mommy Of 2) said...
    December 16, 2009 at 8:27 pm


    I love it…

    1 Large Can of Green Beans
    i can of cream of chicken or cream of mushroom
    1 can of onions

    Place large can of green beans without water in pan. mix can of cream of chicken or mushroom and then place the crunchy onions on top.


    luvinmyfamily at verizon dot net

  • Brittney said...
    December 16, 2009 at 3:50 pm

    This is great because it’s easy and uses things you already have in the kitchen anyway!

    Yummy Toffee

    2 sticks butter
    2 C brown sugar
    1 sleave saltine crackers
    1 bag chocolate chips

    line cookie sheet with rim (jelly roll pan) with saltine crackers. in saucepan, combine butter and brown sugar in saucepan, stir until boiling and all sugar is melted. pout over saltines. bake in oven at 400 degrees until toffee is bubbly in center (5-10 min). Let cool for 10 min. Top with chocolate chips, return to oven for a couple minutes just to soften chocolate chips. Spread chocolate over toffee. Let cool for 30 minutes, and then leave in refrigerator over night. Break and enjoy!


  • Calley said...
    December 16, 2009 at 3:35 pm
  • Calley said...
    December 16, 2009 at 3:33 pm

    Wow…these recipes sound so good! I want to try them all! My favorite holiday recipe isn’t too original but it reminds me of several Christmas’ that we were blessed to have my Grandmother spend with us. She loved making Chex Mix from scratch and it’s still my favorite memory of her.

    There are many Chex Mix recipes out there but the one on the back of the box is the one she would make…but she would mix all of the ingredients in a brown paper bag and bake them to perfection! Here are my favorite ingredients.

    3 cups of Corn Chex
    3 cups of Rice Chex
    3 cups of Wheat Chex (My favorite!)
    1 cup of pretzels (I found holiday shapes this year)
    6 TBS butter
    2 TBS Worcestershire sauce (which I can never pronounce!)
    1 1/2 tsp seasoned salt
    1/4 tsp garlic powder

    Mix cereal and pretzels in the brown bag.
    Melt butter and mix with seasonings.
    Pour over cereal mix in bag and shake, shake, shake until it coats every piece!
    Bake at 250 degrees for 1 hour…stirring every 15 minutes. Allow to cool 15 minutes before serving…yeah right!

    Merry Christmas everyone!

  • EG said...
    December 16, 2009 at 2:47 pm

    Okay, I admit all my cooking skill comes from the internet.

    This is what I did for teacher gifts last year. YUM.


  • Annika said...
    December 16, 2009 at 2:26 pm


    DOUGH (make at least three hours ahead)

    2 ¾ Cups Water, heated to about 100º Fahrenheit
    ¼ Cup olive oil
    1 ½ Tablespoons active dry yeast
    1 ½ Tablespoons sea salt or kosher salt
    1 Tablespoon sugar

    Combine the above ingredients in the bowl of a standing mixer, if you have one, or in a large mixing bowl. Add 6 ½ Cups All-Purpose flour, measured by gently scooping flour into the measuring cup and leveling the top with a knife or the handle of a wooden spoon.

    Mix until it comes together into a wet dough. If you are using a standing mixer, this will take less than a minute. Cover the dough (plastic wrap or a wet towel over the bowl will suffice) and let sit for two to three hours at room temperature.

    Divide the dough into four parts. It will be rather wet, so you will need to dust it with flour before you can handle it. Once divided, shape each piece into a ball with your hands, folding it away from yourself and pinching at the bottom. Flatten the ball slightly and set it to rest in the refrigerator for about 30 minutes, wrapped in plastic or otherwise covered. Repeat with the other three.


    Take one 28-ounce can of whole peeled tomatoes and dump the whole thing into a bowl. Use your hands to crush each tomato, then pour everything into a high-sided sauté pan with some olive oil. Add ¼ cup sugar plus salt, pepper, and dried oregano to taste. Cook over medium heat until reduced by nearly half, stirring occasionally, about 15 minutes.

    Preheat oven to 450º. If you have a pizza stone, place it in the oven before heating.


    Take each disc of dough and roll it out on a floured board to about a 14” round. Spread with a small amount of sauce and cover with a single layer of shredded mozzarella. If you wish, add a thin layer of toppings. Keep it light! This is thin crust pizza and you don’t want to overwhelm it with the toppings.

    Using a pizza peel if you have one, transfer a pie to your pizza stone. Alternately, you may assemble the pie in a pizza pan and place that in the oven. Set the timer for five minutes. Check the pizza and turn it if necessary to cook evenly. Another two minutes should do it! Let it cool for five minutes and then enjoy!

    We eat this every Christmas Eve. Yum!

  • strongwomenstudy said...
    December 16, 2009 at 1:38 pm

    for years I have LOVED these cookies!


    1 cup butter or margarine
    2/3 cup sugar
    1 teaspoon vanilla
    2 cups all-purpose flour
    1/4 cup HERSHEY®’S Cocoa or HERSHEY®’S Dutch Processed Cocoa
    48 HERSHEY®’S KISSES® Mint Chocolates, unwrapped
    powdered sugar

    Heat oven to 350 degrees F. Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet.
    Bake 8 to 10 minutes or until set. cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in Powdered sugar. Roll in sugar again just before serving, if desired.

  • Brendacthom said...
    December 16, 2009 at 1:14 pm

    Peanut Butter Balls

    1 lb creamy peanut butter
    1/2 lb butter
    24oz (1.5 boxes) powder sugar
    24 oz semi-sweet chocolate chips (at least!)
    grated parifin wax

    Melt butter, mix with powder sugar until blended. Add peanut butter, mix. Roll into small balls (approx 1 inch) and place a toothpick in each. Place balls on wax paper, on a cookie sheet and freeze for at least 15 minutes.

    Melt chocolate chip and wax, mix until smmoth. Dip chilled peanut butter balls in chocolate. Place back in freezer to harden. Remove toothpicks and cover hole with a drizzel of chocolate.

  • Lil Mouse said...
    December 16, 2009 at 8:12 am

    Hot Chocolate Mix

    21.8 oz box Nestles Quik
    16 oz jar Coffee mate (use 3/4 of jar)
    8 qt Box Carnation powdered milk
    1 C Powdered Sugar

    Mix and store in airtight container. Use 1/2 C mix to 1 C of hot water. (We just leave a 1/4 measuring cup in the container, it will transfer easily to most mugs, and both adults and kids can handle it).

  • Erin said...
    December 16, 2009 at 12:59 am

    In keeping with the theme from the last contest, here is the recipe for our super easy fudge! We make it with Reese’s Peanut Butter chips, but it works with just about any chocolate-type chips:

    Grease a 9 x 9 pan.

    3/4 C butter, melted (1 and a half sticks)
    3 C sugar
    2/3 C evaporated milk
    1 bag of chips (peanut butter or chocolate)
    7 oz jar of marshmallow creme
    A splash of vanilla

    Microwave butter, sugar and evaporated milk on high for 2 minutes, stir. Microwave for 3 minutes, stir. Microwave for 2.5 minutes, stir. Microwave for 3 minutes, and stir in the chips until completely melted. (This works with most modern microwaves, but if you’re concerned that it didn’t get hot enough, you just want to microwave it until it gets to the soft ball stage.) Stir in the marshmallow fudge and vanilla. Pour in the pan and let harden.


  • The Beignet Mom 2 Be said...
    December 16, 2009 at 12:46 am

    We love making bannana’s foster French Toast …


    * 4 large eggs
    * 1 cup heavy cream
    * 1 teaspoon ground cinnamon
    * 8 tablespoons butter, divided
    * 8 large croissants, halved
    * 1/2 cup dark corn syrup
    * 1/2 cup firmly packed brown sugar
    * 1 cup maple syrup
    * 1 cup chopped pecans
    * 6 ripe bananas, halved crosswise and lengthwise
    * 1 teaspoon rum extract

    In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.

    In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

    and here’s the link to my facebook comment:

  • Anonymous said...
    December 15, 2009 at 11:26 pm


    Favorite Recipe: Peppermint Bark

    ashley dot speech at gmail dot com

  • Jess said...
    December 15, 2009 at 11:14 pm

    Every Christmas my Great-grandmother makes about 12 different types of cookies. This is my favorite Christmas recipe to make. And since I am from the Buckeye state is is always a BIG hit.


    1 lb box powdered sugar
    1/2 cup margarine
    2 cups peanut butter
    12 oz chocolate chips
    1 oz parafin

    *Cream margarine,
    *add powdered sugar, mix well.
    *Add peanut butter, mix well.
    *Form into small balls and let chill for 1 hour.
    *Melt chocolate chips in a double boiler
    * Add parafin.
    *Using toothpick, dip peanut butter balls half way into chocolate
    *Leave top exposed to resemble buckeye.
    *Place on waxed paper to cool.


  • Betsy said...
    December 15, 2009 at 11:12 pm

    Favorite Holiday Recipe: Christmas Morning Scones!

    Meyer Lemon Fresh Cranberry Scones
    Adapted from Gourmet

    One of my favorite things about scones is how well they work when you need to plan in advance. Simply roll them out and cut them before flash-freezing them separately on a tray, and sealing them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, only needing to add 3 to 5 extra minutes baking time. Scones are always best when they’re freshly baked.

    1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
    2 1/2 cups all-purpose flour
    1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
    1 tablespoon baking powder
    1/2 teaspoon salt
    3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
    1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
    1 large egg
    1 large egg yolk
    1 cup heavy cream

    Accompaniment: creme fraiche or whipped cream

    Preheat oven to 400°F. and line a large baking sheet with parchment paper.

    With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

    In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

    In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

    In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

    On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

  • Nicole Poest said...
    December 15, 2009 at 9:17 pm

    We make this breakfast casserole for Christmas morning every year with my family.

    2 tablespoons unsalted butter
    2 large shallots, chopped(1/4 cup)
    1 pound button mushrooms, quartered
    1 cup heavy cream
    2 1/2 cups dried herbed bread stuffing(cubes)
    1 cup shredded white cheddar cheese
    1 cup shredded sharp cheddar cheese
    1 pound mild pork or turkey sausage, cooked, drained and crumbled
    6 large eggs
    2 1/2 cups whole milk
    1 teaspoon dry mustard
    salt and freshly cracked black pepper, to taste

    *Melt the butter in a medium skillet over medium-high heat until it foams. Add the shallots and saute for 2 minutes or until they are translucent.
    *Add the mushrooms and cook for 5-7 minutes or until the mushrooms have released their liquid and are tender and dry.
    *Add the cream, turn the heat to high, and reduce the liquid by half. Remove the sauce from the heat.
    *Lightly mist a 2 Quart baking dish with vegtable oil spray.
    *Spread an even layer of cubed bread stuffing in the bottom of the pan.
    *Combine the two cheeses and spread 1 cup of the cheese mixture over the bread layer.
    *Add a layer of crumbled sausage and then a layer of creamed mushrooms.
    *Beat the eggs, milk, mustard, salt and pepper in a medium mixing bowl and pour over the layers.
    *Top with the remaining cheese.
    *Cover with plastic wrap and refrigerate OVERNIGHT
    *preheat oven to 300 degrees.
    *bake uncovered for 1 hour. If the custard hasn’t completely set, bake an additional 10-20 minutes.

    Serves 6-8

    facebook link

  • Jessica said...
    December 15, 2009 at 5:08 pm

    Facebook link

    Jessica’s Holiday Rolls

    1/2 Cup Shortening
    1 tsp salt
    2 packages Rapid Rise yeast
    Margarine or Butter
    7 1/2 – 8 C Bread Flour- I recommed White Lily Unbleached or Hudson Cream (These are regional brands – use whatever you know is good)
    3 Lg Eggs

    Early in the day or a day ahead:
    1.) In large bowl, mix shortening, 3/4 C sugar and 1/2 C butter or margarine.
    2.) Pour 1 C boiling water over mixture and stir until blended. If margarine and shortening are hard to melt, put bowl in microwave for 30 seconds.
    3.) In a small bowl or large cup, sprinkle yeast and 1 teaspoon of sugar over 1/2 C warm tap water. Stir to mix slightly.
    Allow to rest at least 5 minutes.
    4.) To mixture in large bowl add flour, eggs, yeast, salt and 1 C cold water. Stir vigorously to mix well. Dough will be sticky.
    5.) Cover bowl. Refrigerate 5 hours or overnight.

    At least 1 1/2 hours before serving:
    6.) Melt 8 Tablespoons butter or margarine, or have squeeze or spray margarine handy.
    7.) Remove dough from frig. Divide into 4 sections.
    8.) On a floured surface with floured rolling pin, roll 1 dough piece into an approximate 11-inch round, like a pizza crust.
    9.) Brush lightly with melted butter.
    10.)Use pizza cutter to cut into approximately 16 wedges.
    11.)Roll up each wedge, starting at largest end. Put rolls on greased cookie sheets, pointed side down.
    12.)Cover and let rise about an hour in a warm place. I usually turn my oven on 200 degrees and put the cookie sheets on the stove.
    13.)Preheat oven to 350 degrees. Bake rolls 13-15 minutes or until golden. Brush lightly with melted butter or spray.

    Makes 64 crescent rolls.

  • heyfreckles said...
    December 15, 2009 at 4:45 pm

    Our Christmas isn’t complete without great stuffing or dressing depends on your area! Here is our family recipe. As best as I can do since we never really measure anything out!

    2 yellow onions chopped
    3 stalks of celery chopped finely
    2 sticks of butter
    1 red bell pepper chopped into small bits
    1 teaspoon sage
    1 teaspoon poultry seasoning
    2 teaspoons salt
    1 teaspoon white pepper
    1 teaspoon black pepper
    4 tablespoons fresh parsley chopped finely
    2-4 cans of chicken stock or vegetable stock if you are vegetarian
    2 bags of PepperidgeFarm or desired brand stuffing crumbles

    In a large skillet saute’ on medium high heat 1/2 stick butter, all of onions until onions are caramelized. Add your chopped celery and cook until celery has softened, around 5-10 minutes on medium heat. Turn your heat to low and add your red bell pepper. Stir and let simmer for around five minutes. Add the rest of your butter and your spices and parsley. In a separate container, either a roasting dish, deep cake pan or crock pot pour your stuffing crumbs. Pour your buttered onion mixture over crumbs and stir. Over this mixture pour your chicken broth and stir. You can always add more broth so start with one can chicken broth and if you want your stuffing wetter, add another can. Then you want to bake at 350 for about 1.5 hours. You can use a crock pot too just set to low for around 4 hours or high for about 2 hours, make sure to stir your mixture. Stir no matter what every thirty minutes! Stirring will help to ensure all the flavors are coming together nicely!
    If you are making a turkey you can use a 1/2 cup of drippings instead of 1/2 stick of butter, this will add a turkey flavor!
    I hope you enjoy our “famous” stuffing/dressing!