Twas The Night Before Christmas, and all of Santa’s Helpers in my house are thirsty!  We need to get out the club soda and the Fizzies mix before they all give in to visions of Sugar Plums and go off to take their Long Winter’s Nap.

2 pints pomegranate juice
1 1/2 C sugar
12 fresh sage leaves, crushed
2 lemon peel strips
1 C lemon juice
1 (750 ml) bottle club soda, chilled

Place the juice into a large saucepan and place the pan over medium heat.
Stir in the sugar, sage and lemon peel.
Bring the mixture to a brisk boil.
Reduce the heat to low and simmer for 10 minutes.
Remove the pan from the stove and stir in the lemon juice.
Pour the mixture into a glass pitcher and chill 4 hours.
Before serving remove the lemon peel and strain out the sage.
Fill 6 oz. glasses with a little ice, half full of the juice mixture and top with the club soda and stir.

Serving Size:  12

These refreshing Fizzies can be made and kept in the refrigerator for up to 1 week before using.  Replace the club soda with a dry sparkling wine if you prefer for grown-up time. 

We only make these little treats over the Holidays.  That way they remain a special “Christmas Only” treat.  But, you may like them so much you’ll extend this treat year round! 

1 1/4 C butter, softened
2 1/4 C powdered sugar
1 t baking powder
1/2 t salt
1 tsp peppermint extract
1 t vanilla extract
1 egg
2 1/2 C flour
1/2 C round peppermint candies, finely crushed
48 red maraschino cherries with stems, drained well

Place the butter in a large mixing bowl and beat on medium speed with an electric mixer for 30 seconds.
Slowly beat in 1 1/2 C of the powdered sugar.
Continue beating while adding the baking powder and salt.
Pour in the peppermint extract and vanilla and beat just long enough to incorporate.
Add the egg and continue beating until well combined.
Add the flour slowly and beat until the mixture become to thick to use the mixer.
Continue adding the flour and mix with a wooden spoon until all the flour is mixed in well.
Fold in the crushed candy.
Set the oven temperature to 350 degrees and allow the oven to heat.
Pour the remaining powdered sugar into a shallow pan.
Roll the dough into 1 inch balls and roll the balls in the powered sugar.
Press the balls into the bottom and up the sides of a mini muffin tin cup.
Place a cherry, stem up, into each of the dough cups.
Bake 8 minutes or until brown.
Cool 5 minutes in the pan then remove and place on a wire rack to finish cooling.

Serving Size:  48

When storing the leftovers place them in a single layer in an airtight container.  These will stay fresh for 24 hours at room temperature and 3 days in the refrigerator.  To add a little color to your Cherry Glitz use both red and green maraschino cherries.

If you are planning to present something other than pumpkin pie for dessert this year over the Holidays, this pie is sure to impress your family and friends.  It’s not only absolutely beautiful, but it tastes like a dream come true!  The time it takes to prepare is well worth it when you see the stunned looks of rapture around the dinner table. 

2 (1 oz) squares unsweetened chocolate
2 T butter
1 C + 6 T sugar, divided
2/3 C evaporated milk
1 t + 1/2 t vanilla extract, divided
1 qt. peppermint ice cream, softened
1 (9 in) deep dish pie shell, baked
3 egg whites
1/4 t cream of tarter
1/2 t vanilla extract
3 T peppermint stick candy, crushed

Place a heavy saucepan over medium heat. 
Add the chocolate and butter to the saucepan and heat until both are completely melted and smooth, stirring occasionally. 
Add 1 C of sugar and the evaporated milk to the pan.
Continuing cooking, stirring constantly, for 8 minutes or until the sugar has completely dissolved.
Remove the pan from the stove and stir in 1 t of vanilla.
Allow the mixture to cool to room temperature.
Spread half of the ice cream into the baked pie shell.
Place the shell and ice cream into the freezer until the ice cream has become firm.
Remove and spread half of the chocolate mixture over the firm ice cream.
Return to the freezer until set.
Repeat the layers one more time.
After the second layer of chocolate mixture return to the freezer and leave at least 4 hours or overnight.
Place the egg whites, 6 T sugar and cream of tarter into a heavy saucepan and place the pan over low heat.
With an electric mixer on low speed beat the ingredients while cooking for 12 minutes or until the mixture reaches 160 degrees on a candy thermometer.
Remove from the heat and pour in the vanilla.
Beat with the mixer until soft peaks form. 
Fold the crushed candy into the meringue.
Spread the meringue over the top of the pie and return to the freezer until ready to serve.

Serving Size:  8

I can’t help playing around at Christmas time trying to design every cookie I make into a Christmas Cookie!  This Christmas Wreath cookie satisfies both the itch to create, and the yearning for chocolate.

3/4 C butter, room temperature
1/2 C + 2 T sugar, divided
1/2 C brown sugar, firmly packed
1/2 t baking soda
1 1/2 t cinnamon, divided
1/2 t ginger
1/8 t salt
1 egg
1 t vanilla
2 1/4 C flour
Red and green miniature semisweet chocolate pieces

Place the butter in a large mixing bowl.
Beat the butter with an electric mixer on low speed for 30 seconds. 
Pour in 1/2 C sugar, the brown sugar, baking soda, 1/2 t cinnamon, ginger and salt.
Beat with mixer on medium speed until well combined.
Add the egg and vanilla and continue to beat until completely incorporated into the mixture.
On low speed beat in the flour in it is completely moistened.
Divide the dough in half, cover and chill 1 hour or until the dough can be easily handled.
Place the oven temperature on 350 degrees and allow the oven to heat while finishing the cookies.
Combine the remaining sugar and cinnamon together in a small bowl.
Lightly flour a flat surface and roll out half of the dough with a lightly floured rolling pin to 1/4 in thickness.
Cut the cookies with a scalloped cookie cutter.
Cut a 1 in circle in the center of each cookie.
Place the cut cookie dough on an ungreased cookie sheet.
Sprinkle the cookie dough with the cinnamon sugar mixture.
Press the red and green candies into the cough.
Continue in the same manner with the second half of the dough.
Bake the cookies 10 minutes or until lightly born and firm.
Cool on the cookie sheet 2 minutes then move to a wire rack to complete cooling.

Serving Size:  36 cookies

These little treats make great munchies during your Christmas day.  Make a double batch to be sure to have enough to go around. 

Many families have a favorite Fruit Salad that they serve over the Holidays.  This is one of those special salads that has evolved over the years into a truly splendid, and beautiful, tradition in our family. 

1 (20 oz.) can pineapple chunks, reserve juice
1/3 C sugar
1 T cornstarch
1 T lemon juice
1/8 t salt
2 eggs
1 ripe banana, sliced
1 C seedless green grapes, halved
1 (11 oz) can mandarin oranges, drained
1 (10 oz.) jar red maraschino cherries, drained
1 C miniature marshmallows

Place the reserved pineapple juice into a small saucepan.
Whisk in the sugar, cornstarch, lemon juice and salt until smooth.
Place the pan over medium heat and bring to a steady boil.
Stirring continuously, cook the mixture 3 minutes or until the sugar has completely dissolved.
Remove the pan from the heat.
Place the eggs in a separate bowl and beat slightly with a fork.
Pour 2 T of the hot dressing mixture and stir quickly to combine.
Pour the egg mixture into the remaining dressing mixture.
Place the pan back on the stove over low heat and bring to a gentle boil.
Stirring continuously cook the mixture for 2 minutes.
Remove from the heat, pour into a bowl and allow the dressing to cool to room temperature.
In a salad bowl fold together the pineapple chunks, bananas, grapes, oranges, cherries and marshmallows. 
Drizzle the cooled dressing into the fruit and toss to combine.

Serving Size:  8

This refreshing fruit medley is easy to make and a hit at many Christmas dinners.  Serve it over torn lettuce and sprinkle a few chopped pecans over the top for an added treat.

Your family will think they’ve fallen into a Dickens novel when you serve this steamed pudding at your Christmas Dinner.  Yes, it takes some steps to make, but if you truly enjoy creating nostagia during the Holidays, you can hardly get more traditional or nostalgic than this Christmas Pudding.

1 3/4 C flour
1 1/2 t baking powder
1 t ground ginger
1/2 t ground nutmeg
1/2 t cinnamon
1/4 C butter, softened
1 C sugar
2 eggs
2 egg whites
1 (6 oz) pkg. milk chocolate, melted
1 1/4 C milk
2 C kumquats, seeded and halved
1 C brown sugar, packed firm
1 C cranberry juice
1 Cinnamon stick
1 Bay leaf
2 C cranberries
1/2 C dried cherries
1/2 C pecans, toasted
Whipped Topping

Spray a 2 1/2 qt. bowl with a non stick cooking spray and dust with flour.
Place the flour into a large mixing bowl.
Add the baking powder, ginger, nutmeg and cinnamon and stir to combine.
Place the butter in a separate bowl.
Use an electric mixer and beat the butter on medium speed for 30 seconds.
Pour the sugar into the bowl and continue beating until completely combined.
Add the eggs and the egg whites one at a time beating on low speed after each addition.
Use a rubber spatula and fold the melted chocolate into the mixture.
Alternating back and forth add a little of the flour mixture beat on low to incorporate then add a little milk and beat on low to incorporate. 
Keep alternating and beating the mixture until all the milk and flour have been added and the mixture is mixed together well.
Spread the mixture evenly into the bowl.
Grease a piece of aluminum foil and cover the bowl with the aluminum foil pressed against the inside edge of the bowl.
Place a rack into a Dutch oven.
Set the bowl on the rack and fill the Dutch oven and fill with water to 1 inch up the side of the bowl.
Cover and bring the water to a brisk boil.
Reduce the heat so the water is just simmering and steam the pudding for 1 1/2 hours.
Check the water level every 30 minutes and add boiling water as necessary.
When a toothpick inserted in the center of the pudding comes out clean the pudding is done.
Remove the bowl from the pan and take off the aluminum foil.
Allow the pudding to cool for 10 minutes.
Invert on serving platter and cool 30 minutes before serving.
Place the kumquats in a medium sauce pan.
Add the brown sugar, cranberry juice, cinnamon stick and bay leaf.
Place the pan over medium heat and bring the mixture to a brisk boil.
Reduce the heat to low and simmer uncovered for 3 minutes or until the kumquats just begin to soften.
Adjust the heat to medium and add the cranberries and dried cherries.
When the mixture begins to boil reduce the heat to low and simmer 8 minutes or until the sauce thickens. 
Remove the cinnamon stick and bay leaf and discard.
Fold the pecans into the sauce and remove from the stove.
Pour the sauce over the top of the pudding while still warm.
Serve the pudding immediately.

Serving Size:  12

By placing the bowl of pudding into the Dutch oven you prevent the bottom of the pudding from burning while it steams.  The water in the Dutch oven should always remain at 1 inch up the side of the bowl to insure the pudding cook evenly. Using a 2 1/2 qt bowl allows 2 inches between the bowl and pan and makes removing the bowl when the pudding is done much easier and much safer.
 

If you’re a young couple, or you are celebrating a more intimate Christmas this year, you may enjoy a specially prepared Cornish Hen meal made just for two.  Sometimes, a small meal can be made especially nice by chosing a main dish that you wouldn’t normally serve at a larger gathering. 

2 T onion, chopped fine
1/3 C long grain rice, uncooked
4 T butter, divided
1/2 C cream of celery soup
3/4 C water
1 T lemon juice
1 t chives, dried
1 t parsley flakes
1 chicken bouillon cube
2 (1 1/4 lb) Cornish hens
1/2 t salt
1/4 t pepper
1/2 t tarragon, dried

Place 2 T butter in a large skillet over medium heat and allow the butter to melt completely.
Stir in the onion along with the rice.
Cook for 3 minutes, stirring occasionally, until the rice has begun to brown.
Pour the soup into the skillet and stir to combine.
Add the water, lemon juice, chives, parsley and bouillon cube being sure to stir well to combine the ingredients.
Allow the mixture to heat to a steady boil.
Reduce the heat to low, cover the skillet and allow to cook 25 minutes or until all the liquid is absorbed and the rice is tender.
Remove the skillet from the heat and allow the mixture to cool enough to handle.
Clean the hens with cold water and pat dry with paper towel.
Sprinkle the salt and pepper into both hen cavities.
Stuff the two hen cavities with the rice mixture.
Place the oven temperature at 375 degrees and allow the oven to heat.
Place a rack in a large baking pan.
Lay the hens’ breast up on the rack.
Melt the remaining butter in a microwave safe bowl on high for 1 to 2 minutes.
Add the tarragon to the melted butter and stir to combine.
Brush the hens with the butter mixture.
Cover loosely with foil and bake 45 minutes being sure to baste with the butter mixture about every 10 minutes. 

Serving Size:  2

If your family looks forward to a beautifully glazed baked ham for your Holiday dinner, this is a nice recipe to try.  Some people don’t enjoy a real sticky, sweet glaze on their baked ham, and this recipe has just the right touch of sweetness, but still let’s the real ham flavor shine through.  It’s also a very pretty dish, especially if you garnish with some pineapple slices when serving. 

5 to 7 lb. bone in ham
1 (6 oz) can pineapple juice
1 (10 oz) jar pineapple preserves
Optional: pineapple slices for garnish

Set the oven temperature to 325 degrees and allow the oven to heat up.
Score the surface of the ham by making criss cross cuts about 1/2 in deep into the outside of the ham.
Place a baking rack in a shallow baking pan and place the ham on the rack.
Pour the pineapple juice over the ham being sure to completely cover the top and sides of the ham.
Cover the ham tightly with aluminum foil and place in the oven for 1 1/2 hours.
Uncover the ham and brush the pineapple preserves all over the outside of the ham.
Return to the oven, uncovered, and continue baking 30 minutes or until a meat thermometer inserted in the ham reaches 140 degrees.
Remove from the oven and place on a serving platter. 
Allow the ham to rest 30 minutes before carving.

Serving Size:  12

Instead of using sticky gooey glazes try this with the preserves.  Any type will work including apricot or orange marmalade.  Just be sure to use the same type of juice as the preserves. 

If your family had their fill of turkey like mine did, you can make a dramatic departure this Holiday Season with a gorgeous rib roast.  There is something so different, yet sort of nostalgic, about this gloriously fancy recipe.  This is a dinner that calls for your very best china, silver, and, if you’re so inclined, dinner jacket and gown.  Truly a feast for the Season!

1 (6 lb) beef rib roast
1 T anise seed, crushed
3 garlic cloves, minced
3 T olive oil
2 T Dijon mustard
1/2 t salt
1/4 t pepper
3 C dried apricots
12 red boiling onions, halved
1/3 C orange juice
3 fresh pears, wedged

Set the oven temperature to 325 degrees and allow the oven to heat up.
Trim all the fat from the rib roast and discard.
Place the anise seed and garlic in a mixing bowl.
Pour in the oil and the mustard.
Sprinkle in the salt and pepper and whisk together to combine well.
Remove 3 T of the oil mixture and place in a separate bowl for later use.
Place the roast on a rack in a shallow baking pan.
Brush the roast with the remaining oil being sure to completely cover.
Place the roast in the oven and bake for 1 1/2 hours.
Place the dried apricots and the onions into a mixing bowl. 
Pour in the orange juice and the reserved oil.
Toss to coat the fruit and onions well.
Place a piece of aluminum foil that is large enough to hold the fruit mixture.
Fold the foil over the mixture being sure to leave room for steam.
Place the foil wrap in the oven next to the roast for 30 minutes.
Place the pears in a oven proof bowl or pan.
Place them in the oven with the meat and fruit mixture for 30 minutes.
Transfer the roast to a serving platter and garnish the platter with the pears.
Add the apricots and onions to the platter, cover and allow standing for 15 minutes before serving. 

Serving Size:  12

Beef rib roasts like this one make a beautiful centerpiece on your Christmas table. With the added fruits and onion this special rib roast will make your guests joyful with anticipation while they wait to see what is creating such a mouth-watering aroma.

Everybody wakes up really hungry in our house when we’ve been up late decorating for the Holidays, or doing last minute Christmas shopping, or just entertaining our guests by playing games late into the evening.  A hot, bubbly, cheesy dish is a welcome sight in the morning for those tired eyes.  I fry up a few eggs, plop them on top of each plateful of hash browns, and watch ‘em gobble their breakfast down.  Now, that’s a happy family! 

1 2-pound bag frozen hash browns thawed
3/4 stick butter, softened (not melted)
1 can of cream of chicken or cream of broccoli soup
2 cups sour cream
1 medium onion, peeled and chopped
1 1/4 cup shredded cheddar cheese or cheddar, Monterey Jack blend
1 1/4 teaspoon salt
3/4 teaspoon pepper
1 cup crushed corn cereal
3 tablespoon butter, cut in pieces.

Preheat oven to 350 degrees. Blend hash browns, butter, soup, sour cream, onion, cheese, and salt and pepper together. Place in a lightly greased casserole or baking dish. Top with corn cereal crumbs and butter. Bake for 1 hour or until bubbling and slightly browned on top. Variation: Add cubed cooked ham for a full entrée, or bacon bits for a smoky flavor. I also sometimes fry up eggs and top each individual plate of hash brown casserole with one fried egg as I dish up the plates.