Here at Definet Contact we’re all about celebrating family values and traditions. As a small gift to you we wanted to share some of our top holiday recipes to help make your seasons a little brighter! Happy Holidays!

Roy: “No holiday would be complete without the perfect party cocktail. Our friend Tim Brinkmann of Brinkmann’s wine and spirits strongly recommends Apple Cider Punch for your gatherings and I would strongly agree! However, if wine is more your fancy, you cannot go wrong with an Oregon pinot noir.”

Apple Cider Punch

*6 Cups Apple Cider

*2 cups orange juice, cranberry-raspberry juice, or orange-mango juice

*½ cup lemon juice

* 1 750-ml bottle sparkling white grape juice or sparkling wine.

Combine apple cider, juice of choice and lemon juice into large pitcher or punch bowl and slowly add sparkling juice/wine. Serve immediately.


Angie: “In my family, we’re all about desserts. No Christmas would be complete without my mom’s homemade sugar cookies and homemade frosting!”

Sonya’s Homemade Sugar Cookies and Sweet Buttercream Frosting

Frosting½ cup Crisco   shortening1 lb confectioners’   sugar *sifted5 tbs water¼ tsp salt

½ tsp vanilla extract

¼ tsp butter flavored   extract


 Cookies1 cup butter (we prefer Parkay)1 cup white sugar2 eggs½ tsp of vanilla   extract

3 ¼ cups of all-purpose   flour

½ tsp baking powder

½ tsp baking soda & ½ tsp salt

In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.

  1. Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.
  2. Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.
  3. Using an electric mixer, beat shortening, confectioners’ sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.

Bri: “Some of my favorite holiday memories were spent baking Russian Tea Cakes with my aunt. This recipe is sure to start a tradition in your family!”

* 1 cup butter, at room temperature
* 2 teaspoons vanilla extract
* 1/2 cup sifted confectioners¹ sugar, plus more for rolling cookies
* 2 cups flour
* 1/4 teaspoon salt
* 1 cup finely chopped pecans or walnuts
Preheat the oven to 325 degrees F. Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour,
measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well. Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar
before serving. Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

Lucas: “Nothing says comfort and joy more than the ultimate comfort food: potato soup.”

Homemade Potato Soup

4 Large Russett Potatoes

2 Stalks of Celery

20 oz half and half

8 oz whole milk

1 can of Cream of Mushroom Soup

1 can of Cream of Chicken Soup

1 can of Cheddar Cheese Soup

32 oz of Chicken Broth

1/3 cup of sugar

1 tbsp of onion powder

1/2 tsp of garlic powder

1 small pinch of cinnamon

1 small pinch of cayenne pepper

Ritz Crackers, Grated Cheddar Cheese, Bacon pieces, Sour Cream


Preheat oven to 370 degrees. Wash the potatoes with cold water using a medium bristle brush. On a baking sheet, roll potatoes in a little olive oil & rub thoroughly with kosher salt. Place the potatoes in the oven for 1hr 15 minutes.  While the potatoes bake, chop celery into very fine pieces & combine with the rest of the ingredients over low heat in a large pot. Cover pot, stirring every 15 minutes with a wire whisk. When potatoes are done, gently peel the skin away from the potatoes and chop into bite-sized pieces. Add potatoes, no skins, to the soup pot. Leave heat on low and stir occassionally. Cook time after adding the potatoes is about 1 hour. Enjoy with grated sharp cheddar, bacon pieces, and sour cream. Serve with Ritz Crackers, salt side down.

 Zola: “Cheddar isn’t always better! In my family, we prefer Velveeta! No Thanksgiving or Christmas is complete without homemade Velveeta Macaroni & Cheese!”

Velveeta Macaroni and Cheese Recipe.


2 cups (8 oz.) elbow macaroni, uncooked

3/4 lb. (12 oz.) Velveeta cheese product, cut up

1/3 cup milk

1/8 tsp. pepper

Directions: Cook macaroni as directed on package; drain well. Return to pan. Add remaining ingredients; mix well. Cook on low heat until prepared cheese product is melted, stirring frequently.