Dec
01
GIVEAWAY: Share your favorite holiday sweets to win a suite stay
Edit: This contest is now closed. We will announce the winner on December 15, so stay tuned!
Oh the weather outside is frightful and the sweets are so delightful! It is undeniable, the holiday season screams sweet treats. Can you smell the gingerbread in the air?!
So…What is your sweet of choice? Homemade chocolate-covered pretzels? Gooey caramel popcorn? Frosted sugar cookies right out of the oven? Oh the fun!
You know what else is fun? Sharing! So tell us your favorite holiday treat recipes. We’re giving back to those who impart their tasty knowledge with a chance to win a two-night stay at any Homewood Suites of your choice!
So how does this work? It’s easy:
• Become a fan of Homewood Suites on Facebook and follow us on Twitter (@HomewoodSuites)
• Send us a tweet telling us your holiday treat recipe using hashtag #Sweets4ASuite. You can do this Ricky Bayless style or post a link to an existing recipe online. Also, you can post a comment below.
• Get creative and show off your favorite recipe! Include links to photos and videos, and we will post selected tweets and comments on our Facebook page.
Homewood Suites will be selecting a winning tweet or comment, which will be announced on December 15, 2010. The winner will receive a two-night stay at any of Homewood Suites’ nearly 300 hotels around the U.S., Canada and Mexico.
Be sure to follow the #Sweets4aSuite hashtag on Twitter for holiday travel tips and treat recipes.
We’re looking forward to reading about (and maybe trying out) your favorite tasty treats!
By entering this contest you agree to the following:
• No employee of Homewood Suites, Hilton Worldwide, SuiteTrip.com or participating agencies are eligible.
• By entering the giveaway, participant grants Homewood Suites permission to share photos, video links, etc. on social networks.
• Prize valid for travel through December 15, 2011. Dates pending availability and subject to blackout dates.
The winner will be contacted via Twitter direct message or email with instructions on how to redeem the prize.
Since we’re in the spirit of the holidays, we also want to share other promos we have going on at Homewood Suites. We have special senior rates available from November 1, 2010 thru January 31, 2011, as well as special discounts for AAA/CAA members!
Happy holidays!
CATEGORY: Giveaways
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Pecan Pie The best Pecan Pie starts with a deep dish pie crust; in mixing bowl beat 4 eggs, add 1 cup sugar, 1 cup dark corn syrup, 1/2 cup butter, 1/2 tsp salt, 1/2 tap vanilla extract. Mix well and add 1-2 cups pecans. Pour into crust and bake for 45-60 minutes at 375/f. You may have to cover crust edges with foil. Center should just be firm. A good variation is to add 1/2 cup coconut with the pecans. After baking, cool and serve with whipped cream.
The Hershey’s Kiss Cookies have been a staple in our holiday celebrations for years and I our holidays would not be the same without them. Of course, my waistline could do without them but my tastebuds could not. Here is the recipe for these delightful delicious cookies:
http://www.donogh.com/cooking/cookies/hershey.shtml
A fave holiday treat is white chocolate , cranberry pumpkin bread.
Yes, it is as easy as it sounds. Make your fave pumkin breadrecipe adding 1/2 jar of baby food sweet potatos, 3/4 cup white chocolate chips and 1/2 cup dried cranberries.
coook an exte 2 minutes.
Easy Peasy Pumpkin bread!!
Would love to win !!!!!!!!!! Love Starbucks and old fashion soft candy !!!!!!!!!!!!!
I NEED THIS!!
Thanks to everyone who has shared so far!
@Susan – Old-fashion candy sounds delightfully nostalgic! Do you have a recipe or a link to a recipe?
@Latrice – YOU CAN DO IT!! What’s your favorite sweet treat recipe?
love mint cookies…
1/2 cup butter, softened
1 egg
1/4 cup packed brown sugar
1/3 cup white sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons water
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
24 thin chocolate covered mint cookies
24 pecan halves
In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.
Yummy chocolate cornflake bon bons! Recipe: 15oz semi sweet or milk chocolate. 2 cups cornflakes. 2 tablespoons oil. 2oz ground nuts. Melt the chocolate. Fold in cornflakes, then nuts and oil. Put 1 tablesppon of mixture in cupcake holders. Chill! So easy and delicious!!
Christmas Brandy Alexanders
2 tablespoons brandy
2 tablespoons creme de cacao
2 tablespoons chocolate syrup
1 cup eggnog
Blend all ingredient pour into martini glass sprinkle nutmeg and garnish with candy cane
Irish Coffee recipe
1 1/2 oz Irish whiskey
1 tsp brown sugar
6 oz hot coffee
heavy cream
Combine whiskey, sugar and coffee in a mug and stir to dissolve. Float cold cream gently on top. Do not mix.
We love making Peanut Butter Blossom cookies.
Preheat oven to 350 degrees.
Mix together 1 c. peanut butter, 1 c. sugar, 1 tsp. vanilla extract, and one egg. Drop 1″ balls onto cookies sheet and bake for approx. 15 mins. After removing from oven place Hershey’s kiss in the center & cool.
Chocolate-Peppermint Striped Delight
1-1/2 cups Honey Maid Graham Crumbs 1/4 cup butter, melted 1/2 cup sugar, divided 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened 3 cups plus 2 Tbsp. cold milk, divided 1/4 cup finely crushed candy canes 3 cups thawed Cool Whip Whipped Topping, divided 2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding 1/4 cup coarsely crushed candy canes
MIX crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13×9-inch dish. Refrigerate until ready to use.
BEAT cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until well blended. Stir in finely crushed candy canes. Add 1-1/4 cups Cool Whip; mix well. Spread over crust.
BEAT pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining Cool Whip.
REFRIGERATE 4 hours. Top with coarsely crushed candy canes just before serving.
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Marshmallow chocolate truffle
-1 pkg. (250 g) Jet-Puffed Marshmallows 1 pkg. (8 squares) –Baker’s Semi-Sweet Chocolate, melted
-2/3 cup chopped pecans
DIP marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
PLACE marshmallows, in single layer, on sheets of waxed paper; sprinkle with nuts.
LET stand at room temperature 2 hours or until chocolate is firm.
Christmas Rice Krispie Squares
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR –
4 cups miniature marshmallows
6 cups Christmas colored Rice Krispies®
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Crustless Kahlua Cheesecake
2 cups cottage cheese
1 3/4 cups sugar
3 (8 ounce)pkgs cream cheese
5 eggs
1/4 cup cornstarch
1/4 cup all purpose flour
1 tsp vanilla
1 (16 ounce)carton sour cream
3/4 cup melted butter
4 tblsps unsweetened cocoa
1/3 cup Kahlua
Preheat oven to 350 degrees
Combine cottage cheese, sugar, cream cheese in large mixing bowl.
Beat at high speed with electri mixer until creamed.
In seperate bowl, beat eggs, cornstarch, flou, and vanilla.
Stir in sour cream and butter.
B;end cheese and egg mixture together.
Pour into a well greased 12 inch spring-form pan.
Mix cocoa with Kahlua; swirl into batter.
Bake 70 minutes. Turn off oven;cool in oven 1 hour without opening door.
Chill cake throughly before removing pan rim.