Contest Closed We have A Winner! Lisa Burns (Backyard Getaway) Won a Cooking Class for Two at Apron's Cooking School in our Holiday Recipe Contest

[Amy Warren, LMHC / WQ Mag Columnist]

We're launching our second holiday recipe contest in the hopes that you'll share more of your favorite holiday recipes with us. . Recipes may be any course: appetizer, entrée, side dish, dessert – you name it. Recipes do not have to be original, but recipes do need to be taste-tested by the contestant to ensure good results for our members. Each week through the holiday season, one member’s recipe will be selected for the Recipe of the Week.

The randomly picked winner will receive an $80 gift certificate to Publix Apron's Cooking School, good for two people for either a hands-on or demonstration cooking class. No matter how good of a cook you are, you’re sure to learn something new at Aprons Cooking School. Perhaps best of all, you’ll eat a delicious multi-course meal.

Contest Rules:
1) You must be a WQ Mag Online Member to enter. Not a member? Join here
2) If the recipe is from a cookbook or magazine, the source must be credited.
3) Submit your recipe as a reply below this discussion. If you do not see the reply box, you are not signed in or you have not joined wqmag.com. Click here to sign in or join wqmag.com.
4) Photos of the recipe are welcome and encouraged, but not required.
6) The winner will then be chosen randomly from the finalists. (Entries which are brought to the WQ Mag office to be taste-tested may be given extra consideration…LOL).
7) The Holiday Recipe Contest starts on Friday, December 11th at 3:00 pm and ends on January 2, 2010 at 12:00 a.m.

Classes at Apron's are informative, fun and delicious. (Read my "Putting on My Apron at Apron's" blogs for more about Apron's). Here’s one example of Apron’s delectable recipes to get you started.

Ginger Spice Turkey with Cranberry Granola Dressing

Ginger Spice Turkey
Ingredients:
non-stick foil
2 tablespoons brown sugar, divided
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/4 teaspoon pepper
2 fresh turkey tenderloins
1 tablespoon canola oil
1 cup dried cranberries
2 cups orange juice
1 cup Marsala wine

Steps
1. Preheat oven to 400°F. Combine in small bowl, 1 tablespoon of the brown sugar, salt, ginger, curry powder, and pepper. Preheat large sauté pan on medium-high 2–3 minutes. Line baking sheet with foil. Sprinkle both sides of turkey with one-half of the spice mixture (wash hands).
2. Place oil in pan; swirl to coat. Add turkey (wash hands); cook about 2 minutes on each side or until browned. Transfer to baking sheet (save pan for later use); bake 20–25 minutes or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
3. Remove turkey from oven and let stand 10–15 minutes before slicing. Meanwhile, add (to same sauté pan) cranberries, orange juice, Marsala, remaining 1 tablespoon brown sugar, and remaining half of spice mixture to pan; cook on medium-high 10–15 minutes or until most of liquid is absorbed into cranberries. Slice turkey and serve with cranberry mixture.

CALORIES (per 1/4 recipe) 490kcal; FAT 4.5g; CHOL 110mg; SODIUM 220mg; CARB 53g; FIBER 2g; PROTEIN 42g; VIT A 2%; VIT C 70%; CALC 4%; IRON 15%

Cranberry Granola Dressing

Ingredients:
cooking spray
1/2 lb chicken (or turkey) Italian sausage (2 links)
4 eggs (or 1 cup egg substitute)
8–12 fresh sage leaves (rinsed)
8 oz trinity mix (fresh diced onions, bell peppers, celery)
3 cups cranberry granola
2 cups reduced-sodium chicken broth
1 teaspoon poultry seasoning


Steps
1. Preheat oven to 400°F. Coat 9- x 13-inch baking dish with cooking spray. Preheat large saucepan on medium-high 2–3 minutes. Remove casing from sausage by cutting off one end of casing and squeezing contents into pan. Slide casing through fingers to remove entire contents (wash hands). Cook 5–7 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
2. While sausage cooks, beat eggs lightly in small bowl. Chop sage leaves very, very finely (about the size of kosher salt grains; large pieces of sage could be bitter); then measure 1 tablespoon, firmly packed.
3. Turn heat off sausage. Stir remaining ingredients into sausage; transfer to baking dish. Bake 15–20 minutes or until golden and firmly set. Serve. (Makes 8 servings.)

CALORIES (per 1/8 recipe) 290kcal; FAT 10g; CHOL 135mg; SODIUM 280mg; CARB 35g; FIBER 4g; PROTEIN 15g; VIT A 4%; VIT C 10%; CALC 4%; IRON 15%

[Lisa Kelly]

Lisa Kelly

[Wendy Aronson Moore]

Chocolate Peppermint Snowball Cookies
source Gooseberries

1 18 oz pkg of chocolate sandwich cookies
1 8 oz pkg of cream cheese
3/4 cups peppermint candies
1 lb white chocolate confection candy coating

In a food processor, crush the cookies to a fine powder; add the cream cheese into the bowl and process until thoroughly combined. Transfer this to a bowl, cover and place in the refrigerator until dough is chilled.

Clean the processor bowl and dry thoroughly. Add the peppermint candies and process to a fine consistency with small bits of candy remaining.

Remove dough from refrigerator, form into 1/2 inch balls, place on a cookie sheet covered with parchment paper.

Melt white chocolate in a double boiler until smooth or divide the pkg in half and microwave on a low setting for 1 min, stir and add additional cooking time in 20 second increments until smooth - don't over cook.

Dip dough balls into the chocolate, cover completely and set onto a parchment lined cookie sheet to set the chocolate.

For best taste and texture, store in a covered container in the refrigerator.

Makes: alot - Enjoy!

[Punum]

HOLIDAY SALAD (Very easy to make and tastes great!)

Needed:
4 Tablespoons Frozen Cranberry Juice Concentrate
4 Tablespoons Rice Vinegar
1/1/2 Teaspoons Dijon Mustard
2 Tablespoons Corn Syrup
1 Tablespoon Butter
1 Bag Slivered Almonds
Blue Cheese to taste
1/2 Bag Dried Cranberries
1/2 Red Onion
1/2 Cup Olive Oil
2 Tablespoons Corn Syrup

Dressing:
Mix the Cranberry Juice Concentrate, Rice Vinegar, Dijon Mustard, Olive Oil and Pepper to taste.

Mix;
Corn Syrup with Butter and heat. Pour the mixture over the almonds, place on tin foil and heat at 350 degrees until the almonds are golden brown. They brown quickly!

Slice the onions, crumble the blue cheese and tear the lettuce. Add to your salad bowl then add the cooled almonds. When you are ready to eat add the dressing and toss.

[Backyard Getaway (Lisa)]

This is an easy recipe that was passed down from my Aunt, not sure were she found it. We serve it on New Years every year & it's the only thing our Nephew asks for for his birthday each year.

Buffalo chicken wing dip

preheat oven to 350 bake about 10-15min

1 1/2 boxes cream cheese softened
spread in bottom of a 9x13 pan

2 chicken breast boiled& diced
8oz Franks hot sauce
put chicken in bowl & mix wel with hot sauce, pour over cream cheese

8oz blue cheese salad dressing
pour entire bottle over the chicken mix

8oz grated swiss cheese sprinkled evenly over top of other ingredients

Bake 10-15min or until cheese melts & starts to bubble

Serve with 1 lb bag of Tostito Scoops. Yummy!

[Click Web Creations]

I love this recipe, I make them every chance I get.

Cow Plops

2 C sugar
4 Tblsp Cocoa
1/2 Stick margerine
1/2 C milk
1 tsp vanilla

mix above ingredients in pan on medium heat, bring to a boil & let boil 1 minute while continously stirring.
Remove from stove & add the following ingredients:

1/2 C peanut butter. (stir into mixture thoroughly)
3 C quick oats

stir & drop on cookie sheet, let cool & enjoy!

[marlene cooley]

Chocolate Chip Blondie.
1 14 oz can of condensed milk
1 cup of semi sweet chocolate chips
1 cup of walnuts
1 package of graham crackers. *THERE ARE 3 PACKAGES PER BOX. JUST USE 1


1.Preheat oven to 350 degrees & spray the 8x8 pan with cooking spray.
2.crush the graham crackers in a large ziplock bag or in a food processer.
3. mix all the ingredients together
4. bake for 35-40 min in baking pan.
Check it with a toothpick. if it comes out clean its done.
let it cool before cutting.
Enjoy!