December 2011 Recipe Sweeps


Upload your favorite holiday recipes to enter our weekly drawings during the month of December!* Each week we will randomly choose a holiday inspired recipe for a $20 Amazon gift certificate.

To enter:Upload a holiday recipe between 12/1/2011 and 12/21/2011. Tag your recipe as Christmas or Hannukah.

Here are some ideas: cheese balls, relishes, sauces, turkey, roast, traditional holiday recipes, warm beverages, peppermint recipes, gingerbread recipes, cookie recipes, and ways to incorporate veggies during this indulgent season.

Plus, you can sign up for the SIP and earn a revenue share for any recipes you upload. Help grow our database of real food recipes and earn money while you’re at it. After all, they are your recipes and you’re cooking anyway. πŸ™‚ Read the SIP FAQ for more information.

*Sweepstakes open to anyone over 18 years of age. Winner of each drawing will have 48 hours to respond to the notification email. If they do not, the prize will be forfeited. Drawings will be held on 12/8 for recipes uploaded from 12/1-12/7, 12/15 for recipes uploaded from 12/8-12/12 and on 12/22 for recipes uploaded 12/15-12/21. Must be a U.S. Resident to enroll in the SIP.

Week 1 Winner!

A random recipe was chosen this week for the first sweeps. And the winner is…

Β  Rustic Leftover Turkey Tart

Recipe by Ceejay on Dec 7th, 2011 in ,

“The flavor of turkey pairs beautifully with pears, blue cheese, and dried fruit in this recipe I’ve adapted from a Cooks Illustrated recipe. Use your favorite pie crust or one of the crust recipes from this website (I usually use the Yoghurt Dough from Nourishing Traditions). Feel free to swap the turkey out for cooked chicken. If you want to eat it warm, you can make everything ahead of time but keep the filling separate from the crust. Then just pour it in and bake it. You can also refrigerate the whole thing and serve it later at room temperature.”

Week 2 Winner!

Real Food Gingerbread House

Recipe by on Dec 12th, 2011 in ,

“Making this gingerbread house has been a family tradition for us for many years. Now that our little ones have grown up, I make it with the grandchildren. I have adapted a recipe that was originally published in the Relief Society Magazine in 1967. Our tradition is to make it in early December, and then on New Year’s Day, the children are allowed to divide it up and eat it! (They never seemed to mind the dust.) πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *