Holidays are a wonderful time to share family recipes and traditions and Winn Dixie is asking you to submit a recipe for a chance to be featured in the Holiday Recipes to Impress eCookbook which will be featured on the Winn Dixie Facebook page. You can choose an appetizer, entree or dessert from your favorite family recipes to submit and after the holidays, top recipes will be selected and included in the completed e-cookbook and shared for fans to download!
Also you can check out the Winn-Dixie Holiday Website for all kinds of Holiday info like “Holiday How-Tos” and “Entertaining Ideas”. There is even a Hourly Countdown to Christmas ticker (only 367 hours til Christmas at this moment — YIKES)
Since Winn Dixie is asking you to share your favorite recipes, I am going to share 2 of my favorite recipes that I make every Christmas:
Strawberry Supreme
- Dissolve 1 package strawberry Jell-o in 1 cup boiling water.
- Add 1 package quick thaw strawberries and stir until strawberries seperate and gelatin thickens.
- Pour into mold and chill for 2 to 3 hours until set but not firm.
- Dissolve 1 package strawberry Jell-o in 1 cup boiling water.
- Add 1 1/2 cup vanilla ice cream by spoonfuls and stir until ice cream melts.
- Spoon into your mold on top of the other Jell-o.
- Chill until firm
Sweet Potato Casserole
4 cups mashed sweet potatoes
2 large eggs
3/4 cup sugar
1 tsp vanilla
1/2 cup soft butterBeat until smooth, put in lightly greased 3-quart baking dish
Topping:
1 cup brown sugar
1/3 cup soft butter
1/3 cup flour
1 cup chopped pecansStir together and sprinkle on top
Bake at 350 degrees for 30 min
Lastly, make sure you join Winn-Dixie for a Twitter party on December 18 from 9 pm to 10 pm EST where several prizes, including a $500 Winn Dixie gift card, will be awarded. You can RSVP HERE. Make sure you are following @WinnDixie and @NicheMommy and using the hashtag #WDLocalHoliday.
Disclosure: This post was written in partnership with Niche Mommy Network & Conference and Winn-Dixie and I received compensation for posting.
