Giveaway: $25.00 Amazon Gift Card

by Sharon on December 12, 2011

To Thank You all for following Cheapskate Cafe, we are having a Christmas Giveaway. We will be giving away a $25.00 Amazon Gift Card to one lucky reader.

To enter this giveaway, just answer the following question in the Comments section of this post:

What is your favorite Christmas Cookie or Treat? Must be the exact recipe, example 1 teaspoon of salt not a little salt. Give accurate directions and measurements.

Extra Entries:

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Post the Recipe for your favorite Christmas Cookie or Treat.

THE RULES

  • Comments must be left on the blog, along with this post.
  • Please DO NOT post your entry on Facebook. Post on Facebook will not count as an entry.
  • No entries after midnight (Eastern Time) Sunday, December  18, 2011 (firm).
  • The winner will be randomly selected and announced Monday Morning, December 19, 2011.
  • The winner will also be contacted by email.
Cortney December 12, 2011 at 10:21 AM

Mint Chocolate Fudge! http://allrecipes.com/recipe/layered-mint-chocolate-fudge/

I already LIke you on facebook 🙂

Diane grubbs December 12, 2011 at 10:27 AM

Favorite treat fudge

Kimberly Wright December 12, 2011 at 10:27 AM

My favorite holiday treat is Pumpkin pie with cool whip on top.
halochanel at gmail dot com

Cheryl Barnett Saves December 12, 2011 at 10:28 AM

What we like to make here is Christmas trash. A recipe I had found on cooks.com fun easy and the grandkids love to shake it.

1 stick butter
12 oz. semi-sweet chocolate chips
1 c. creamy peanut butter
12 oz. box Crispix cereal
1 lb. powdered sugar
1 white kitchen trash bag

In 2 quart saucepan melt butter, chocolate chips and peanut butter. Pour Crispix into large bowl. Slowly pour chocolate mixture over Crispix. Gently fold mixture over until all Crispix are covered.

Take a medium white kitchen trash bag and put 1/2 pound powdered sugar into the bottom. Pour the bowl of chocolate covered cereal on top of the sugar. Cover with the rest of the sugar. Tie top of bag and gently shake the bag. The Crispix are not individuals and each one tastes like a peanut butter cup. After cooling, place in an airtight container. Will keep for several weeks.

Kimberly Wright December 12, 2011 at 10:28 AM

Facebook fan (Kimberly Fine Wright)
halochanel at gmail dot com

Laurie T. December 12, 2011 at 10:29 AM

we make this thing called crunch bar. It’s saltine crackers topped with a butter and brown sugar mixture, then topped with melted chocolate chips and sometimes nuts. I frequently have to make several batches!

Melissa Mosey December 12, 2011 at 10:29 AM

My favorite Christmas treat is apple pie a la mode! Mmmmm!

Melissa Mosey December 12, 2011 at 10:30 AM

I like cheapskate cafe on fb!

April Sieb December 12, 2011 at 10:30 AM

Snickerdoodles!!!!

erika livingston December 12, 2011 at 10:34 AM

I love paradise bakery chocolate chip cookies 🙂

Lauren U December 12, 2011 at 10:38 AM

I like you on Facebook! ;D

Lauren U December 12, 2011 at 10:39 AM

My favorite treat would be the Russian Teacakes my Grandma always used to make! With the Pepermint Candy Cane cookies coming in a close second ;).

Jessica Gallahan December 12, 2011 at 10:42 AM

White Fudge Covered Oreos!!!!nom nom nom

Jessica Gallahan December 12, 2011 at 10:43 AM

I like cheapskate cafe on fb!

June December 12, 2011 at 10:44 AM

I just love some homemade fudge, with or without the nut’s! YUMMY

Lisa Kemp December 12, 2011 at 10:51 AM

Easy Pretzel Turtles

Waffle-shaped pretzels
Rolos candies
Pecan halves

Preheat oven to 250. Place pretzels on cookie sheet in single layer leaving room to remove pretzels when finished. Place one unwrapped Rolos candy in the center of each pretzel. Bake at 250 for 3 minutes. Immediatley press one pecan half on top of each Rolo. Cool and remove from cookie sheet.

Lisa Kemp December 12, 2011 at 10:52 AM

I like you on Facebook.

Lisa Acosta December 12, 2011 at 11:00 AM

No-bake Cookies (easy to make and oh so yummy)
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. And, if you have enouch patience, Let cool until hardened. Enjoy.

DEANNE MAR December 12, 2011 at 11:07 AM

SUGAR COOKIES

Christine December 12, 2011 at 11:09 AM

peaunt butter blossoms

Danielle Papsis December 12, 2011 at 11:12 AM

I like you on facebook

Ashley H. December 12, 2011 at 11:44 AM

I like these gingerbread cookies:

Makes 2 dozen or 24 (1 cookie) servings.
Prep Time: 20 minutes
Refrigerate Time: 4 hours
Cook Time: 8 to 10 minutes per batch
3 cups flour
2 teaspoons McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon McCormick® Pure Vanilla Extract
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

2. Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

Ashley H. December 12, 2011 at 11:45 AM

I like you on facebook.

lanie klauda December 12, 2011 at 11:46 AM

Love this recipe I found on marthastewart.com this and pumpkin bread, my favorites!
Ingredients
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

lanie klauda December 12, 2011 at 11:46 AM

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Jen J. December 12, 2011 at 11:52 AM

Eagle Brand Fudge! No thermometer needed.

http://www.eaglebrand.com/recipes/details/default.aspx?recipeID=4139

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Fat Free Sweetened Condensed Milk
Dash salt (1/16th teaspoon)
1 1/2 teaspoons vanilla extract

LINE 8- or 9-inch pan with wax paper.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

Lori December 12, 2011 at 12:34 PM

I have loved these since I was a kid.My mom made them every year at Christmas.As I got older I make them a few times a year, 🙂 they are wonderful with a cup of hot tea or coffee.

Christmas Crescents
1C Butter (soft)
1C Chopped Pecans
3/4 C Sugar
2 1/2 C Self Rising Flour
1 1/2 tsp vanilla
1 to 2 cups powered sugar
Pre- heat 350
Mix butter & sugar, add pecans & vanilla. Add flour.mix till crumbly. use a teaspoon to scoop out dough, roll in hands and shape into crescents. Bake for 12-15 min , cool 1 min, roll in powder sugar, place on cooling rack let cool completely , roll in powder sugar again. Store in air tight container,Enjoy!

Karen December 12, 2011 at 1:06 PM

Pumpkin Roll. I know it sounds Thanksgiving like but we always make it for Christmas
3 eggs, 2/3 cups pumpkin, 1 cup sugar, 1 tsp baking soda, 1/2 tsp cinnamon, 3/4 cup flour, 1 tsp pumpkin spice
Filling: 2 T butter, 8 oz cream cheese, 3/4 tsp vanilla, 1 cup powdered sugar,

mix all roll ingredients together, put wax paper on cookie sheet and spread some butter on it to the edges of the pan. Spread batter on sheet, batter will be thin. Bake 15 minutes at 350 degrees. Sprinkle dish towel with sugar. When dough is baked, turn onto the towel, remove wax paper carefully. Roll up in the towel to cool.

For filling mix all ingredients together until creamy. Unroll the cake carefully and spread with filling. Roll back up without towel. Put in foil and keep in refrigerator.

Janine Draheim December 12, 2011 at 2:20 PM

Easy Turtles
(1st pan) over low heat melt carmels and 1-2 tablespoons Sweetened Condensed milk. I buy a large block of carmel at a local Candy shoppe but you can use brachs or a store brand. Stir Continously so not to burn.
Spread Waxed Paper.
Arrange nut of your choice on waxed paper to resemble a turtle shape.
Spoon or pour melted carmel over nuts – allow to cool while:
(2nd pan) Melt milk chocolate candy bark.
Spoon or pour chocolate over carmel and nuts. Allow chocolate to Completely cool. Then turn over and add chocolate on bottom. Allow chocolate to Completely cool. Finished! Enjoy!!

Angela Allen December 12, 2011 at 5:00 PM

Peanut Butter Blossoms! 🙂
Ingredients:
1 cup shortening
1 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1/4 cup milk
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup white sugar for decoration
2 (9 ounce) bags milk chocolate candy kisses, unwrapped
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
3. Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.

I already like you on Facebook!

Samantha December 12, 2011 at 5:59 PM

My favorite is our 3 ingredient Peanut Butter cookies….
1 cup peanut butter
1 cup white sugar
1 egg
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Combine the peanut butter, white sugar and egg. Mix until smooth.
Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.
Easy as 1,2,3 & Oh, so yummy!!

Terri December 13, 2011 at 8:58 AM

No Bake Cookies
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
Directions

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Melissa December 13, 2011 at 1:27 PM
Joy Lin December 14, 2011 at 3:27 PM

My favorite Christmas yummy is The Puddin Poke Cake. Here is the recipe.

Ingredients:
1 Box Chocolate Cake Mix
Ingredients needed to make cake (usually eggs, oil and water)
2 (4 oz.)packages of Instant Oreo pudding
4 cups milk (2% or higher)
Crushed Oreo Cookies (optional)

Directions
Make cake mix according to directions and bake in a well-greased 9×13 pan (I use the nonstick spray that has flour in it).
Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken slightly so it isn’t overly runny but not fully thickened into pudding.
When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.
Pour pudding mixture over warm cake.
Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.
Once it is set, top with crushed Oreo cookies

http://www.thecountrycook.net/2011/07/puddin-poke-cake.html

Beth December 14, 2011 at 5:16 PM

I love raisin filled cookies!
Ingredients

1 cup packed brown sugar
1 cup sugar
1 cup butter or margarine, softened
3 eggs
2 tablespoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 tablespoons buttermilk
FILLING:
1 tablespoon cornstarch
3 tablespoons all-purpose flour
1 cup packed brown sugar
2 cups boiling water
1 1/2 cups seedless raisins

Directions

In a mixing bowl, cream sugars and butter. Add eggs, beating well after each addition, and vanilla. Combine dry ingredients; add alternately with buttermilk to creamed mixture. Mix well. Chill. For filling, combine cornstarch, flour and brown sugar in a saucepan. Add water, stirring constantly. Add raisins; stir and cook until mixture comes to a boil and is thickened, about 3 minutes. Cool. On a floured surface, roll dough and cut into 3-in. circles. Spoon 2 teaspoons filling on a circle and top with another circle. Pinch edges together and cut slit in top. Repeat with remaining dough and filling. Place on ungreased baking sheets. Bake at 350 degrees F for 10-13 minutes or until lightly browned.

Laura December 15, 2011 at 9:49 AM

We love no bake cookies because they are quick and easy. This is the recipe I use: http://southernfood.about.com/od/nobakecookies/r/bl90710a.htm

Crystie Welte December 15, 2011 at 3:15 PM
Jenn December 16, 2011 at 3:47 AM

Love some reindeer poop: here ya go:

ingredients
9 cups chex® cereal — (any variety)
6 oz (1 cup) semisweet chocolate chips
1/2 cup peanut butter
1/4 cup margarine or butter
do not use spread or tub products
1 teaspoon vanilla
1 1/2 cups powdered sugar

directions

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butler and margarine in 1-quart microwavable bowl uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Enjoy!

Melissa Williams December 17, 2011 at 10:24 PM

One of my favorite recipes is for church windows.

1 stick butter
1 pkg. chocolate chips (12 oz.)
1 pkg. colored marshmallows (10 1/2 oz.)
Gum drops, cut up (optional)
Coconut (optional)
Chopped nuts for rolling finished roll (optional)

Make a long narrow shape of aluminum foil on a cookie sheet turning up the sides to help form a roll shape to the candy.
Melt butter and chocolate chips over low heat. Let cool about 5 minutes. IMPORTANT: MARSHMALLOWS WILL MELT IF CHOCOLATE IS TOO HOT. When chocolate is cooled slightly, gently add marshmallows and pour quickly onto foil shape. Let set to cool. Form into roll shape as it cools. If you wish to roll in chopped nuts, spread nut meats on wax paper and gently roll the chocolate covered roll onto it, carefully cover sides with nuts. Refrigerate to set.

These candy rolls, when sliced, look like church windows.

Jeff December 17, 2011 at 10:47 PM

Chex® Muddy Buddies®

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Step 1 Into large bowl, measure cereal; set aside.

Step 2 In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Step 3 Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Tammy Dalton December 17, 2011 at 11:04 PM

I have a low-cal lifestyle now and after losing 100lbs. I am very careful what cookies I eat, I like these and no one needs to know they are low in calories!! They are called: HEALTHIERDOODLES Preheat oven at 375 degrees
3/4 cup Truvia Sugar sugar substitute
1/4 cup Egg Beaters
1/2 teaspoon vanilla
1/2 cup Smart Balance Buttery Sticks, softened
1 3/4 cups flour (I used whole wheat flour but you don’t have to)
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 Tablespoons Truvia
2 teaspoons cinnamon
In a large bowl, cream 3/4 cup of Truvia and butter with a wooden spoon. Beat in the Egg Beaters and vanilla. In a small bowl sift together flour,salt,baking soda and cream of tarter. Stir into butter mixture until well mixed.
In a separate bowl combine the 2 tablespoons of Truvia with the 2 teaspoons of cinnamon.
Shape dough into 1-inch balls. Roll each into the Truvia/cinnamon mixture. Place them 2 inches apart on a non-stick baking sheet. Bake 8-10 minutes (until light brown) Cool on wire racks.
Makes approx. 3 dozen cookies
50 calories for each cookie
3grams of fat
10 Carbs
49mg sodium
ENJOY in good health!! :0)

Tammy Dalton December 17, 2011 at 11:08 PM

I liked the Cheapskate Cafe on Facebook.
Have a very Merry Christmas!! :0)

Judy Larson December 17, 2011 at 11:42 PM

One of my fav recipes was shared with my girlfriends at our holiday get together just today!

Party rye Bread appetizers

topping:
1 cup Mayo
1 small can diced green chilis
1 small can chopped olives
1 cup shredded cheddar cheese
1 cup sliced green onion

Mix well and store in fridge.

Before service, top slices of party rye bread with a spoon of topping and spread. Broil until cheese is melted and bubbly. Serve immediately. SO GOOD!

Karen Alaniz December 18, 2011 at 12:16 AM

My girls love these cute little cookies- they are so easy to make and so fun!
Ingredients

Chocolate Mice!
* 4 (1 ounce) squares semisweet chocolate
* 1/3 cup sour cream
* 1 cup chocolate cookie crumbs
*
* 1/3 cup chocolate cookie crumbs
* 1/3 cup confectioners’ sugar
* 24 silver dragees decorating candy (Those hard little silver balls)
* 1/4 cup sliced almonds
* 12 (2 inch) pieces long red vine licorice

Directions

1. Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
2. Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
3. Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
4. Refrigerate for at least two hours, until firm.

Karen Alaniz December 18, 2011 at 12:19 AM

COokies- with corn flakes and little red hots! Yummie!

Makes 1.5 dozen.

Ingredients

* 1/2 cup butter
* 30 large marshmallows
* 1 1/2 teaspoons green food coloring
* 1 teaspoon vanilla extract
* 4 cups cornflakes cereal
* 2 tablespoons cinnamon red hot candies

Directions

1. Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
2. Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

anash December 18, 2011 at 1:44 AM

you will never catch me turning down chocolate fudge cookies! my absolute fav! Thanks for the chance to win!! What a lovely giveaway

anashct1 [at] yahoo [dot] com

Sarah in MO December 18, 2011 at 11:26 PM

These are some of my favorite cookies to make for Christmas: http://www.tasteofhome.com/recipes/Dipped-Gingersnaps

Thanks for the giveaway!

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