Here is an interesting post from Cookbook Contest Central that I though I would pass on.
The author says a chili cook-off is the perfect alternative to a formal Thanksgiving dinner or ideal for game day. To check out my ideas for hosting your own chili cook-off and the PlumpJack chefs’ tips for making the best chili, read more.
A chili cook-off would also be a great time to get everyone to contribute to a family cookbook.
Do you have a wild rice recipe your fiends and family beg you to make? Submit your recipe in our monthly contest and you could win a Fall River Wild Rice Gift Set. Your recipe could even be featured on our recipes page!
E-mail your recipe to: recipecontest@frwr.com
Can you create cakes that not only taste great but look amazing as well? Well, here is a Unique Festive Cake Contest for you!
First Prize: Get Au$50 CASH deposited into your Paypal account along with $50 worth of exclusive and cool kids clothes from Fat Mummas.
Second Prize: $30 worth of exclusive and cool kids clothes from Fat Mummas.
This month’s contest ends at midnight December 31st, 2008.
(NAPSI)-When it comes to choosing a holiday wine, often, the trick is to select a wine that is both versatile and balanced; a wine that is neither overpowering in flavor nor too delicate. It needs to enhance a wide array of subtle flavors but not get lost in the fare. Fortunately, California’s Sonoma County has a number of delicious, well-balanced wines that demonstrate how the region’s diversity provides a variety of wines for holiday entertaining. Here are four to consider:
• Sonoma Vineyards Sauvignon Blanc is great for brunch with friends. According to Food & Wine magazine, it is one of the “great value wines” from Sonoma County. The tropical fruit and ruby grapefruit flavors pair wonderfully with breakfast fare and do not add heaviness to the meal.
• For a rich, mineral-flavored wine with vibrant acidity, you may want to try Rodney Strong Vineyards Chardonnay Reserve Russian River Valley. The grapes grown in Russian River Valley are known for award-winning chardonnays and tend to create wines with depth and complexity. Rated over 90 points by both Wine Spectator and Wine Enthusiast magazines, it complements a variety of fowl dishes and rich cheeses.
• When the weather is cooling, staying indoors and cooking hearty dishes can be a great way to spend time with friends and enjoy a bold cabernet sauvignon from Sonoma County’s Alexander Valley. Cabernet warms up any occasion, even if you’re bold enough to venture outside to grill a steak. Find a bottle of Rodney Strong Alexander Valley Cabernet and you’ll find a wine with aromas of blackberry and cocoa leading to a rich, textured feel.
• Finally, pinot noir is getting a lot of attention these days and there are few places that grow better pinot than Russian River Valley. You can look for Davis Bynum Pinot Noir for a food-friendly wine, full of bright fruit aromas and flavors. Pinot noir is one of the most versatile wines for food and this well-priced pinot can complement hearty pasta or even a holiday dinner.
This season, remember to take time out for all the smaller occasions, whether it’s brunch with friends or celebrating the fact that you left your work at the office for once–break out your favorite Sonoma County wine and pour yourself a glass. Every day should be this good. Cheers!
Many people are discovering the delightful versatility of Sonoma County wines this holiday season.
This posting is sponsored by the Family Cookbook Project which helps families and small groups create personalized cookbooks that are easy and affordable.
Help us win recognition for www.FamilyCookbookProject.com and nominate our site simply by entering your email address below. You will then receive a single email. Click on the link and your nomination is counted!
Thanks for helping to make Family Cookbook Project a growing success. Don’t forget to tell all of your friends to help out as well!
(NAPSI)-Hosting a holiday soiree doesn’t require a gift for flair as much as it calls for attention to detail.
For instance, party-planning experts suggest choosing the finger foods and snacks you serve carefully, being certain they complement any beverages you offer. Cheeses are always a classic choice, but consider foods with a seasonal flair as well, such as rum and nut cake and caramel popcorn.
When it comes to beverages, do some prep work ahead of time, such as slicing up a supply of fruit garnishes. Also, be sure to offer guests a variety of nonalcoholic choices, in addition to any cocktails. Remember to encourage only moderate alcohol consumption.
If you’re looking for some festive cocktails to match the mood and ambience, consider these unique drinks. They capture the holiday spirit and can be simple to mix:
BACARDI® LIMÓN™
Jingle Bell Hopper
2 parts BACARDI® LIMÓN™
½ part sweetened lime juice
½ part melon liqueur
Pour ingredients over crushed ice in a rocks glass. Garnish with cherry.
BACARDI® Party Punch
1 750 ml bottle BACARDI®
Gold Rum
1 L cranberry juice
2 L ginger ale, chilled
8 oz. orange juice
1 oz. lime juice
1½ oz. lemon juice
Extra citrus fruit for garnish
Ice
In large container, combine rum and fruit juices. Chill. Just before serving, pour into large punch bowl. Add ice and gently stir in chilled ginger ale. Garnish by floating orange, lemon and lime slices on top.
Makes 16 cups.
Other stress-reducing tips include cooking well ahead of time and serving on eco-friendly, disposable ware to minimize cleanup.
For more recipes, visit www.bacardi.com.
Jingle Bell Hoppers can be a festive way to raise holiday spirits.
This posting is sponsored by the CookbookFundraiser.com which helps schools, churches, community groups and other groups create community cookbooks that are easy to make and earn money for your organization. Holiday parties are a great time to talk up an cookbook project.
Deane Brengle writes in Fundraising for Small Groups Newsletter the benefits of creating a cookbook as a fundraiser.
He says: Cookbooks have been popular fundraisers for years. They started out with church and women’s groups and have now spread like wildfire. It’s because they can be produced by almost any size group, club, team, or nonprofit organization. Much of the increased popularity can be attributed to the use of the internet by cookbook publishing companies and the ease of producing a cookbook online.
Despite the spread of cookbook fundraisers, they remain a good source of fundraising income.
* A custom cookbook is unique to your group.
* They aren’t overly difficult to produce.
* With the right marketing they sell well.
* They have a long shelf life and can be sold year round.
* They are a popular gift item around the holidays.
He also writes: I’ve spent some time and researched all the publishers offering cookbook fundraising programs and I’m recommending Cookbookfundraiser.com for all your group’s cookbook fundraising needs.
They offer an easy to use online format for entering all your recipes and step by step instructions for creating your cookbook. They even offer a free sample cookbook so you can see what a finish product will look like and an online calculator to help you figure your cookbooks cost.
(NAPSI)-Southern cooking is not just fried chicken and grits. From hearty meals to mouth-watering desserts, the cooking style spans from quick, healthful dishes such as fresh tomato biscuits to decadent entrées, salads and even beverages.
Now a new cookbook features 1,250 easy recipes, along with cooking tips and 50 menus for everyday and special occasions.
Called “Southern Living Cookbook: America’s Best Home Cooking,” it pulls the best recipes and cooking ideas from Southern Living magazine and presents them in an easy-to-use binder, complete with a bonus CD-ROM of “how-to” cooking videos and more.
With over 500 tantalizing photographs of special themed recipes such as Seaside Suppers, Brunch For A Bunch, Ragin’ Cajuns Dinner, and Old Southern Breakfast, it’s a cookbook you can use year-round. Here’s a look at one of its top recipes:
TUSCAN PORK CHOPS
¼ cup all-purpose flour
1 teaspoon salt
¾ teaspoon seasoned pepper
4 (1-inch-thick) boneless pork chops
1 tablespoon olive oil
3 to 4 garlic cloves, minced
⅓ cup balsamic vinegar
⅓ cup chicken broth
3 plum tomatoes, seeded, diced
2 tablespoons capers
Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.
Cook pork chops in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown. Remove chops from skillet.
Add garlic to skillet and sauté one minute. Add vinegar and broth, stirring to loosen particles from the bottom of skillet; stir in tomatoes and capers.
Return pork chops to skillet; bring sauce to boil. Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done.
Serve pork chops with tomato mixture. Yields 4 servings.
For more information, visit www.oxmoorhouse.com.
Tuscan Pork Chops puts a flavorful twist on a Southern classic.
This posting is sponsored by the CookbookFundraiser.com which helps schools, churches, community groups and other groups create community cookbooks that are easy to make and earn money for your organization.
We often get people who are creating their personal cookbooks as a fundraiser or who would like to be able to sell extra copies to make money. Family Cookbook Project can now make this task much easier for you.
In January, we will be introducing a new Cookbook Marketing Kit that will give you everything you need to sell your cookbook in bookstores like Amazon.com, Barnes & Noble, Borders Books and many more. It includes:
* An ISBN number and barcode
* Listing your cookbook in BooksInPrint database
* Making your cookbook available for sale on Amazon.com
* Writing a press release to promote your cookbook to the media.
We are also working on a new Cookbook Showcase to highlight your cookbook online and gives visitors the opportunity to order cookbooks directly from you.
While this will not be available on FamilyCookbookProject.com until January, we are offering it to editors who are printing their cookbooks for the holidays. Send an email to bill@familycookbookproject.com for more information.
We are also working a number of other improvements for FamilyCookbookProject.com, including expanded audio help to explain how to use each of the editor’s tools. These will be introduced in the coming months to make Family Cookbook Project the easiest way to create a personal cookbook on the Internet.
Does your family have a great burger recipe hiding in your family cookbook? Enter the Rachael Ray’s Burger Bash Contest before November 25, 2008 and prove how good the recipe is.
Entrants must submit an original easy to make burger recipe. Each recipe must be created by entrant, and may not have previously been published nor won a prize or award. Recipes must have no more than a total of ten ingredients, including any garnish, salt and pepper. All ingredients must be listed, together with exact measurements, on the electronic form. Complete preparation instructions must be given, including specific types and sizes of any cooking equipment used, cooking times, and tests for doneness. Recipe must be capable of being completely prepared and ready to serve in no more than one hour. Entrants must be available to participate at the 2009 Food Network South Beach Wine and Food Festival in Miami, Florida on February 19, 2009.
There will be two rounds of judging. All entries will be judged by Every Day with Rachael Ray editorial staff, who will determine six finalists. All preliminary judging will be based on the following criteria: originality – 50%, perceived ease of preparation – 30% and creative use of ingredients – 20%. The six finalist’s recipes will be prepared in our test kitchen and then judged by our editorial staff. Final judging of the six finalists to determine a single winner will be done through a cook-off, based on the following criteria: taste – 50%, ease of preparation- 20%, appearance – 15% and originality and creativity – 15%. In the event of a tie, tiebreaker will be based on the highest score for “taste.”
The Grand Prize consists of a trip for two to the 2009 Food Network South Beach Wine and Food Festival-Burger Bash in Miami, Florida in February 2009. Total retail value: $2,500.