Christmas Frittata

• 4 oz. ham, diced, 1" cubes
  
• 2 oz. cheese, shredded
  
• 2 oz. mixed vegetables, cooked
  
• 2 oz. red and green peppers, diced, sautéed
  
• 8 eggs
  
• 2 tsp. chopped herbs (sage, thyme, basil)
  
• to taste - salt
  
• to taste - black pepper
  
• 4 tbl. Butter, whole sweet
  
• 1 ea. Onion, 1/2" dice
  
• 2 ea. Garlic cloves, crushed

Christmas Doodles

• 4 oz. butter, softened
  
• 4 oz. shortening
  
• 1 1/2 cup sugar
  
• 2 eggs (jumbo)
  
• 2 1/4 cup self-rising flour
  
• 2 Tbsp. sugar
  
• 2 tsp. cinnamon
  
• Green and red decorating sugar

Mix remaining sugar with the cinnamon. Roll logs into mixture, then form into candy cane shapes. Now, on a piece of waxed paper take the green and red decorating sugar and line each color next to each other. So, it goes red, green, red, green, etc. Then, take the dough in the shape of the candy cane and carefully roll through the sugar mixture until coated. Finally, bake on a cookie sheet eight to 10 minutes, until firm.

Prepared by: Chef Robert

Christmas Wassail

• 4 cups unsweetened apple juice
  
• 3 cups unsweetened pineapple juice
  
• 2 cups cranberry cocktail
  
• 1/4 teaspoon Nutmeg
  
• 1 cinnamon stick
  
• 3 whole cloves
  
• lemon slices

Combine all ingredients in large saucepan. Simmer 10 minutes and serve.

Prepared by: Connie Scarbrough

Absolute Best Potato Casserole

• 1/4 cup butter
  
• 6 tablespoons all-purpose flour
  
• 1/2 teaspoon garlic powder
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 2 1/2 cups milk
  
• 3/4 cup shredded Cheddar cheese
  
• 3/4 cup shredded Swiss cheese
  
• 6 large russet potatoes, sliced into 1/4 inch slices
  
• 1 small onion, finely chopped
  
• 1 pound cooked ham, chopped
  
• 1 (16 ounce) package frozen cauliflower
  
• 1/4 cup crushed cornflakes cereal

To prepare the cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in flour, garlic powder, salt, and pepper. Mix in milk, and stir constantly until thickened. Mix in Cheddar cheese and Swiss cheese, and continue to stir until smooth. Reduce heat to low.
Layer potatoes in the bottom of the prepared baking dish. Layer onion and ham over potatoes. Top with cauliflower. Cover with the cheese sauce.

Bake covered 1 hour in the preheated oven. Remove cover, sprinkle with crushed cornflakes, and continue baking 10 minutes, until vegetables are tender and surface is bubbly and lightly browned. Allow to cool about 10 minutes before serving.

Broccoli Salad

• 1 head fresh broccoli, cut into bite size pieces
  
• 1/2 cup raisins
  
• 1/4 cup red onion, chopped
  
• 2 tablespoons white sugar
  
• 3 tablespoons white wine vinegar
  
• 1 cup mayonnaise
  
• 1 cup sunflower seeds
  
• 10 slices bacon

In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.

Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

Aunt Dot's Brunswick Stew

• 2 cups water
  
• 2 potatoes, diced
  
• 1 onion, chopped
  
• 1 (15 ounce) can peas, drained
  
• 1 (15.25 ounce) can whole kernel corn, with liquid
  
• 2 (14.5 ounce) cans peeled and diced tomatoes with juice
  
• 1 pound ground turkey
  
• 4 slices bacon, diced
  
• 3 teaspoons salt, or to taste
  
• 3 teaspoons ground black pepper, or to taste
  
• 3 teaspoons garlic salt, or to taste
  
• 1 tablespoon sugar

Pour the potatoes and the water used to boil them into a large pot. Stir in onion, peas, corn, tomatoes, ground turkey, and bacon. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally.

Stir in the salt, pepper, garlic salt, and sugar. If stew appears too watery, stir together flour and some of the stew liquid in a small cup, and then stir mixture into the stew. Continue cooking for 1 hour.

1 tablespoon all-purpose flour (optional)

Cranberry Tea

• 3 teaspoons instant tea powder
  
• 1/2 teaspoon ground allspice
  
• 1/2 teaspoon ground cinnamon
  
• 1/2 teaspoon ground nutmeg
  
• 6 cups boiling water
  
• 1 (3 ounce) package cherry flavored gelatin
  
• 1 cup orange juice
  
• 1/4 cup lemon juice
  
• 1 quart cranberry juice
  
• 1/2 cup white sugar

Holiday Pie

• 1 - #2 can cherries (not pie filling)
  
• 1 - #2 can crushed pineapple in juice
  
• 1 cup sugar
  
• 1/4 cup flour
  
• 1 - 3oz. box orange jello
  
• red food coloring
  
• 5 bananas
  
• 1 cup pecans
  
• 1/2 cup coconut
  
• 2 - 8" or 9" baked pie crust
  
• whipped cream (optional)

Remove from heat and stir in box of orange jello. Add enough red food coloring to give it a pretty cherry red color and stir until smooth. Let cool in refrigerator. Stir in sliced bananas, pecans and coconut.

Pour into pie shells. Serve with whipped cream if desired.

Prepared by: Jonna Way - Jamberry Farm

Holiday Wreath Cookies

• 1 bag marshmallows
  
• 1/2 cup butter
  
• 1/2 tsp vanilla
  
• 1/2 tsp green food coloring
  
• 4 cups cornflakes
  
• red hot candies

Stir in corn flakes and mix well. Drop spoonful of mixture on wax paper. While warm, decorate with 3 red hots to look like a wreath.