(Closed) Holiday Baking Guide Giveaway

Time is almost up, we’re down to 6 days until Christmas! Exciting isn’t it? With Christmas comes holiday baked goods. I’m writing out my grocery list and hunting down new recipes to try for the weekend ahead.

Every year I pack a huge gift box full of goodies for my husband to take to the Police Department to share with his fellow officers. Last year the box included 5 different types of cookies, fudge, peanut brittle and oodles more. While I always pack in the favorites, I like to add new additions and use those guys as my food testers for new recipes. If they like them, I add it to my never ending recipe box for later use.

This weekend I’d like to include all of my blog friends in on a Holiday Baking Guide. All you have to do is post your favorite recipe or two of your own home baked goodies to share with others. Come back and add your post to Mr. Linky below so we can all get in on the yummy fun!

I’m going to kick things off with the crowd pleaser Peanut Butter Cookies! While I hate peanut butter myself, the men in my family can’t get enough of these. I actually detest peanut butter so much I wear a clothes pin on my nose while scooping it out of the jar. No, I won’t be sharing any pictures of that. LOL

Irresistible Peanut Butter Cookies

(modified Crisco recipe)

Ingredients:

• 1 cup Peter Pan creamy peanut butter
• 1/2 cup or 1/2 stick of Crisco vegetable shortening
• 1 1/4 cups packed dark brown sugar
• 3 TBS milk
• 1 1/2 TBS pure vanilla extract
• 1 large egg
• 2 cups All Purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon salt

Directions:

1. Preheat oven to 360 degrees F
2. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
3. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.It helps to wet the fork with water each time you press a cookie.
4. BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Special Note:

• I cannot be held responsible if you do NOT make a double batch! These cookies go like hot cakes and you will be hounded to make more. So save yourself trouble and double your batch to feed those hungry friends and family

Participation:

Just find a post on your blog or add a new one of your favorite holiday baking recipe, we’re looking for yummy desserts. (ie cookies, candies, cakes, etc). Add your blog link to Mr. Linky that goes directly to that recipe.

Giveaway!:

As an added bonus I’m giving away a 1 year subscription to my favorite cooking magazine, Taste of Home. The winner will get 6 issues (one every 2 months) for the next year sent directly to their home.

Entry:

Add your link with a recipe described in Participation to Mr. Linky below AND leave a comment letting me know what number your recipe is on the list.

BONUS ENTRY: If your recipe includes a picture of the finished recipe you will recieve one extra entry. Just leave an additional comment letting me know there is a photo included.

NOTE: you can enter up to 5 recipes, each valid for entry into the giveaway. That’s a chance for 10 entries total. (5 recipes, 5 photos)

Rules: Participation for the guide is open to everyone. The giveaway is only open to U.S. residents. Winner will be chosen by random.org and must leave a valid email address. If I can’t contact you, you can’t win. Sorry folks. Ends Thursday December 25, Midnight CST. A winner will be announced Dec. 26.