Holiday recipe contest

Holiday Recipe Contest

It wouldn’t be the holiday season without a spread of those delicious family dishes you only make for special occasions. Email your most-prized recipe to insidestitch@verabradley.com and we will randomly select five winners to receive an Apron Gift Set, Tray and Cheers to You, in the colors of your choice.

Please submit your entries by Tuesday, November 8, to enter.
*This giveaway is now closed. Thank you for sharing your recipes!

22 Comments

  • My favorite cookie is a twist on traditional oatmeal. We make Oatmeal Scotchies almost every year and for the past few years, they have gotten even easier. I simply buy the Betty Crocker bagged Oatmeal Cookie Mix and prepare as directed. Then I add about 3/4 Cup of Butterscotch Morsels to the mix and bake as directed. We have a cookie exchange every year and I have often picked that cookie to share!
    Hope to see other recipe ideas here so I can get some new suggestions!
    Happy Holidays!!!
    Brenda

  • Jo Ann Van Hoven says:

    I love to make this fun, quick and festive pineapple presentation! It’s perfect for the holidays because healthy and easy to make!

    Take 1 full size pineapple, cut into 1/4, including the top plant head. Slice through the pineapple, close to the skin leaving the pineapple lay on the shell. You may need to cut the thick cordy part out to get a flat surface. Cut the pineapples into small squares. Lay all 1/4 onto holiday dish or foil covered cookie sheet for the fancy look. Next, spread homemade rasberry preserves across the cut pineapples, top with shredded coconut flakes and finally pock toothpicks into each square for eating. This is a wonderful holiday presentation.
    Enjoy!
    Jo Ann Van Hoven

  • vicki przeracki says:

    I make a sausage roll every holiday for my family. Brown Bob Evens breakfast sausage, drain, add 1/4 cup of mattz. cheese add 1/4 cup swiss cheese, oregano, parsely flakes, some grated cheese. beat 2 eggs in seperate bowl. pour half in sausage mix and keep half. on cookie sheet unroll cresent dough, spoon sausage mix in middle of roll. bring up both sides pinch in middle then pinch sides closed. take a BBQ brush and brush remaining egg ontop of roll. bake at 350 for 1/2 hour and cut and serve. Very easy and Delish!!
    Vicki Przeracki

  • MJ Riner says:

    If you like the thin mint cookies, then you will love these. You need to get a double boiler and melt a bag of Dark Chocolate Mint candy melt wafers. When all of your chocolate is melted, take some Ritz crackers and coat them entirely with the chocolate and place on waxed paper to dry. (I use a toothpick to pull them back out of the chocolate). Everyone absolutely raves over these!

  • Dani says:

    Our family favorite is stuffed mushrooms !! Take regular or spicy breakfast sausage and cook it like you would hamburger meat, drain, & rinse. Take 1 block of cream cheese and stir the 2 together. Stuff this mixture into mushroom caps. Top with shredded cheddar cheese and bake for 30 min. on 350 !! These are a crowd pleaser, so be sure to make plenty !!

    • Lisa k buchanan says:

      Ours is crab stuffed mushrooms
      3-4 pkgs of baby bella mushrooms
      2 cans of bumble bee pink crab meat (well-drained)
      thinly sliced scallions
      celery salt, just a pinch
      season salt, garlic salt, another pinch or two
      1/4 cup of season bread crumbs
      (My brother likes a little roasted red pepper finely chopped)
      parmasan cheese and bread crumbs for rolling.
      1cup of real butter melted
      clean and dry mushrooms de-stem place upside down in 13×9 cake pan, mix all ingredients together (except butter and bread crumbs for rolling), scoop a teaspoon full and roll into a ball. Roll ball in parm-bread crumbs mixture, place in mushroom cap. Make sure that all caps are balanced well, they can be fitted tight together because they will shrink a little. Before placing in oven (@350) spoon butter ontop of each mushroom. Bake for about 30 minutes take out and eat. YUM!

  • abbie wells says:

    So this is my favorite and its soooooo easy, but I love this because caramel is one thing that just starts off all the Holidays!! 8oz of cream cheese (best if thawed), 1/4 cup sugar, 3/4 cup brown sugar, 1tsp vanilla. Blend it all together in a food processor or mix it all as it melts in a crock pot!! Serve warm over your favorite thing to eat with caramel. Its a favorite by all!!

  • darlene says:

    Our family has many Holiday favorites, but one of the favorites has to be my mother’s recipe for Biscochitos. This is a traditional Christmas cookie found in New Mexico. Some of my non – New Mexican friends say it’s similar to a snickerdoodle but better. They are delicious and I hope my children and grandchildren will continue the tradition long after I’m gone. Here’s the recipe. 1 Cup sugar, 1-1/3 Cup Crisco or lard, 2 Tbls Anise Seed (crushed), 2 eggs (beaten) 4 Cups flour, 1-1/2 tsp Baking Powder, 1 tsp salt, 1/4 Cup Brandy – OJ or water, 1 tsp Cinnamon and 1/4 Cup sugar mixed together. CREAM TOGETHER Sugar, Shortening, and Anise until light and fluffy (about 8 min); ADD eggs and mix until blended; SIFT together flour, salt and baking powder. ADD liquid and knead well. ROLL dough 1/2 inch thick; cut into desired shapes; dip tops into cinnamon/sugar mixture; place on ungreased cookie sheet; bake for 12 minutes in 350 degree oven. FYI – I USE MY KITCHEN AID STAND MIXER WHICH MAKES IT SUPER EASY TO MAKE THESE COOKIES.

  • Hope to win Vera Bradley Holiday contest.

  • Cindy T says:

    My favorite, and one that is raved about at Thanksgiving dinner, is a twist on the traditional green bean casserole.

    1 8-oz can sliced water chestnuts, drained
    1 small onion, chopped
    1 4-1/2 oz jar sliced mushrooms, drained
    6 T. butter, divided
    1/4 c. all-purpose flour
    1 c. milk
    1/2 c. chicken broth
    1 t. soy sauce
    1/8 t. hot pepper sauce
    dash salt
    1 16-oz pkg frozen French-style green beans, thawed
    1/2 c shredded cheddar cheese
    1 c crushed french-fried onions

    In small skillet, sauté the water chestnuts, onion and mushrooms in 2 T butter for 4-5 minutes or until crisp-tender; set aside.
    In large skillet, melt the remaining butter; stir in flour until smooth. Stir in the milk, broth, soy sauce, pepper sauce and salt. Bring to boil; cook and stir for 2 mins or until thickened. Remove from heat; stir in green beans and cheese.
    Spoon half the mixture into greased 1-1/2 qt baking dish. Layer with water chestnuts mixture and remaining bean mixture. Bake, uncovered, at 350 degrees for 45 minutes. Top with french-fried onions; bake 5 mins longer. Makes 8 servings.

  • Elizabeth says:

    These little candies are simple and delicious

    First you take the checkerboard shaped pretzels on a parchment lined cookie sheet and place a Rolo in the center. Place them in the oven at 300 degrees for just a few minutes until the Rolo starts to soften. Take them out of the oven and put a pecan in the middle of each Rolo and press down. Let cool and enjoy!!

  • Kim says:

    I love the new recipe holder and apron set! Here’s my favorite Holiday Recipe which is a perfect accent to Turkey, Ham or a Pork Tenderloin. It is a recipe that has been in the family for over a seventy years!

    Baked Pineapple
    1 large and 1 small can of crushed pineapple (2 1/2 cups) drained : reserve juice
    1 cup sugar
    3 T flour
    3 T melted butter
    3 eggs
    1/8 tsp salt
    Beat eggs well, mix sugar, flour and salt together add to eggs, beat for 1 minute and add pineapple juice and butter. Beat for 2 more minutes.

    Pour mixture into a pot and simmer for 10 minutes to make the mixture into a cream sauce. Place pineapple into a buttered casserole dish and pour the cream sauce over.

    Bake for 30 minutes at 325,

    Yummy!

  • Rhianna says:

    This is my favorite recipe ever! Its really yummy, and great if you love peppermints and fudge like I do.
    1 2/3 cups granulated sugar
    2/3 cup NESTLE CARNATION Evaporated Milk
    2 tablespoons butter or margarine
    1/4 teaspoon salt
    2 cups miniature marshmallows
    1 1/2 cups NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
    1/2 teaspoon vanilla extract
    1/4 teaspoon peppermint extract
    1/4 cup crushed, hard peppermint candy

    1. Line 8-inch-square baking pan with foil.
    2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
    3. Stir in marshmallows, morsels, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with candy, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

  • Megan R says:

    This fudge tastes almost like a peanut butter meltaway. Melt a bag of Milk Chocolate candy melts with a bag of White Chocolate candy melts in a double boiler.
    When melted, add 1 18 oz jar of peanut butter and stir. Spread into a parchment lined cookie sheet and let harden. Cut into small pieces. This fudge freezes well.

  • robinm21 says:

    Golden Corn Casserole… so yummy and looks beautiful
    INGREDIENTS:
    • ½ cup Margarine or Butter
    • 1 can (15 oz) Cream-Style Corn
    • 1 can (15 oz) Whole Kernel Corn (you can also mix it up by using white corn, mixed, or other flavors)
    • 1 (8 oz) Sour Cream
    • 1 cup grated Cheese of choice
    • 1 pkg (8 oz) Corn Muffin mix
    • Vegetable cooking spray
    ________________________________________
    DIRECTIONS:
    1. Preheat oven to 350 .
    2. Spray oblong baking dish, approximately 8×11 inches, with non-stick cooking spray.
    3.In large sauce pan, melt margarine; add whole kernel corn, cream-style corn, sour cream, grated cheese and corn muffin mix.
    4. Over low heat, stir until well blended.
    5. Pour mixture into prepared baking dish.
    6. Bake for 40 minutes until golden.

  • Heather says:

    I’m seeing a lot of great recipes in the comments, but I’m hoping that I understood correctly when I sent my recipe vial e-mail! This is such a lovely prize – I don’t want to miss my chance! Do I need to put my recipe in the comments as well as in e-mail form? Thank you so much!

    • Kim says:

      I am not sure………….. my recipe is posted so I think that means you are in the drawing to win. I hope so………… love the apron and tray! Kim

  • holly says:

    I only sent the recipe in via email.

  • Rachelle Taylor says:

    Almond Crescents
    Mix:1 cup soft butter,1/3 cup sugar, 2/3 cup ground blanched almonds.
    Sift and work in 1 2/3 cup flour and 1/4 tsp salt.
    Chill dough and roll till pencil thick, cut 2 1/2 lengths and form into crescents on ungreased sheet. Bake till set, not brown. Cool in pan till warm and dip in powered sugar and cinnamin. 325F 14 to 16 minutes 60 cookies.

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