Peek Into Christmas 2020

PEEK INTO

Christmas

2020

A supplement of the Pontotoc Progress

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Contents

What is your is favorite Christmas song?

Engineuity: Antique pumper truck is Santa’s sled Handmade gifts are personalized and special How to safely hang outdoor holiday lights Holiday recipes Classic toys top the Santa list Create memories, build a gingerbread house Santa visits around the town Simple ways to prolong the life of your poinsettias Christmas events to help you enjoy this season

On The Cover Santa and Lottie, the Sheep-A-Doodle mascot at City Mercantile were looking for something that he could put in her stocking come Christmas Eve. Santa toured many stores in the town recently to see all the things you can conveniently pick up when you shop local.

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PEEK INTO

Christmas

2020

A supplement of the Pontotoc Progress

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Affordable Employee Benefits...........8 Aleigh’s Envy Boutique...................62 Algoma Country Store......................10 Antiques in Pontotoc.........................14 Bank of Pontotoc...............................21 Blacksmith’s BBQ............................53 Boyles Tire & Auto Care..................26 Christian Connections.......................53 Circle of Friends................................30 City Mercantile...................................3 CK Walls/Trend to Pretend...............53 Crossroads Rehabilitaion..................52 Endville Storage................................59 First Choice Bank...............Back Cover Flowers & Gifts by Redele...............68 Friendship Fitness...............................6 Friendship Medical Clinic..................8 Friendship Pharmacy...........................7 Friendship Travel Center....................7 H&R Jewelry.....................................62 Happy Day Cafe................................74 Hometown Pizza...............................68 Image Awards & Gifts.......................67 Image Screen Print...........................21 Johnson’s Wrecker............................58 Lulu’s Delta Steak House..................68 Market Basket...................................32 McCoy’s Meat Market......................62 Melinda Nowicki..............................25 Merle Norman...................................59 Michael Jolly - Shelter Insurance......53 Montgomery Drugs...........................25 Moore’s.............................................54 Mossy Oak Properties.......................31

Napa - Service Supply........................10 Nate’s Steakhouse.............................26 Needleart Fabrics & More................62 Park Medical Clinic..........................21 Patty Turk Properties........................11 Peeples.........................................63 Peoples Finance................................52 Physical Therapy...............................21 Pickens Pest Control.........................59 Pontotoc Animal Clinic....................52 Pontotoc Home Center......................58 Pontotoc Shell Express.....................27 Price Cutter.......................................24 Pure Bliss..........................................31 Regional Home Center......................14 Renasant Bank..................................10 Ricky Ferguson.................................15 Rogers Furniture...............................66 Shannon & Graham Eye Clinic.........68 Simply Rose Boutique......................59 Snow Cream Corner..........................24 Tanglefoot Market at Ecru..................6 The Rack...........................................67 The Red Door....................................75 The Tin Nickel..................................14 True Blue..........................................14 True Valuables...................................26 Van McWhirter..................................63 Wade................................................20 Washington Holcomb.......................15 Wood & Cloth...................................74 Wood Eye Clinic...............................30 Young’s Tire........................................2

Pontotoc Progress Staff General Manager Lisa Bryant Managing Editor David Helms Staff Reporter Regina Butler Sports Editor Jonathan Wise Graphic Designer Chelsea Williams Advertising Consultant Angie Quarles Office Manager Tonya Criddle Contributing Writer Galen Holley

Pontotoc Progress 13 Jefferson Street P.O. Box 210 Pontotoc, MS 38863 Phone: (662) 489-3511 Fax: (662) 489-1369 www.pontotoc-progress.com

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Enjoy the sights and sounds of

Christmas in Pontotoc!

It’s Christmas lights and the music and the pretty trees dressed in silver tinsel and bright ornaments.

It’s the moments we spend beside a crackling fire or outside while we see Mary and Joseph heading to Bethlehem again, reminding us of why there is a Christmas. It’s old and young alike lining the streets waiting to see Santa. It’s the time we share with our family. It’s the joy that the season brings.

No matter if you are two years old or 102 Christmas has it’s special meaning that carries you through the years and brightens even the darkest days like a snowflake lit on the street corner. We wish you a Merry Christmas and pray you will enjoy our Peek into it this year.

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The sounds of Christmas

Make Us Smile 12 | Peek Into Christmas 2020

When was the last time you listened to Christmas music?

Nothing puts people in a celebrating mood more than music. Songs have been a part of Christmas for as long as we have had the Holy day.

From the angels praise of “Glory to God in the highest and on earth peace good will toward men,” [Luke 2:14] to the songs of today, music is as much a part of the celebration of the season as shopping and eating.

Songs can take us to a long forgotten memory and bring a tear or make us laugh with their up beat tunes and lyrics.

The first musical composition ever to be associated with the Christmas holiday was likely “Angels Hymn,” a piece dating back all the way to AD 129. According to The New Daily, a Roman Bishop proclaimed that people should sing the song “in the Night of the Nativity of our Lord and Saviour.” The song is so old that historians aren’t sure what it sounded like, but The New Daily reports that its singing was

a solemn affair.

A couple of years ago Southern Living released the list of the top 10 Christmas Carols of all time. They were: Silent Night, God Rest Ye Merry Gentlemen, O Come All Ye Faithful, O Holy Night, What Child is This?, We Three Kings, The First Noel, Away in a Manger, O Little Town of Bethlehem and Joy to the World.

Readers Digest ranked the best Christmas Songs ever and here were their results in order: White Christmas, All I want for Christmas is You, O Holy Night, The Christmas Song [Chestnuts roasting on an open fire], Sleigh Ride, Have Yourself a Merry Little Christmas, Let it Snow, Let IT Snow, Let It Snow, Winter Wonderland, Santa Baby, It’s the Most wonderful Time of the Year.

From candle light service to tinsel laden stages folks from across the county will soon be singing the praises of the season and everybody has their favorite song they enjoy.

What is your favorite

Christmas song?

Skye Guy

Mary Did You Know?

Emma Walden

Jingle Bells

Katelyn Richardson

Away in a Manger Amber Loggins

Noel

Terri Gates

Oliver Dover

Hark The Herald Angels Sing Frances Cobb

Silent Night

Judy Rutledge

Karen Deale

David Helms

White Christmas Kay Hendrix

O Holy Night

Patricia Hellums

Little Drummer Boy Kaye Berry

Away in A Manger

Abigail Bland

Jingle Bells

Silent Night

Sharon Deale

Rudolph the Red Nosed Reindeer Willie Roberson

Silent Night

O Holy Night

Silent Night

Jingle Bells

O Holy Night

Angels We Have Heard on High

White Christmas

Galen Holley

Tim Horton

White Christmas Jennifer Horton

O Holy Night Regina Butler

I Heard the Bells on Christmas Day

Santa Claus is Coming to Town

Grandma Got Run Over by a Reindeer

Jessica Crane

Julia Turner

Silent Night

Mary Did You Know?

Tisha Howell

Angel Carter

Silent Night

Jazlyn White

Jingle Bells

O Holy Night

Jingle Bells

Amber Enlow

Silent Night

Tony Huddleston

Annette Yarbrough

The Little Drummer Boy

Bobbie Merritt

John Harmon

Paige Kohl

Mary Did You Know?

The Holly and the Ivy

Silent Night Terry Gates

Juan Denton

O Holy Night

Tommy Miller

Teresa Petty

Lesa Swords Sandra Fair

Charity Vandiver

O Holy Night

Kathy Williamson

Jingle Bells Kathy Stark

O Holy Night

Mary Ann Hester

O Holy Night

Chelsea Williams

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Engineuity

Antique pumper truck is Santa’s sled

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Story by GALEN HOLLEY

n antique fire engine, a jolly Santa, and a county of caring neighbors have made the Pontotoc Christmas Parade the highlight of the community’s year.

“It’s been basically the same thing yea these many years— good people, community spirit, and of course children,” said Fred Hood, who has played Ole St. Nick in the parade for 25 years.

A former administrator of North Mississippi Medical Center Pontotoc, Hood was part of a group that situated Santa his swanky ride, a 1947 LaFrance Pumper fire truck. The engine last saw action more than a quarter of a century ago at the Thaxton Fire Department, and one day Hood noticed it sitting alongside other automotive relics outside Larry Montgomery’s diesel shop.

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Members of the facility operations team at North Mississippi Medical Center Pontotoc maintain the antique pumper truck. They include, from left, David Andrews, Anthony Graham, Kenny Pennington, and Derek Bowen. They are pictured with Fred Hood, who has portrayed Santa Claus for 25 years, and director of facility operations Larry Jones.

“The Chamber board approved us using the truck, so I went out with Larry Jones, who’s over facility operations at the hospital, and talked to Larry Montgomery,” said Hood. “Mr. Montgomery was very receptive. He got the truck running and said we could keep it for as long as we needed.”

The old pumper’s new home became the hospital’s storage shed, behind Morrison and Sons’ service station on Oak Grove Dr. There Jones and crew gussied up the old girl, installing a platform for Santa to sit on, as well as stringing lights and making sure she was ship-shape for the parade.

The truck was an instant success.

“The first year was wonderful,” said Hood. “Hospital employees dressed in white Styrofoam snowflake costumes and walked beside the engine. My grandson Preston rode with me.

Everybody loved it and the chamber said ya’ll keep on doing it.”

Jones and his men have kept the truck running.

“We perform routine maintenance, like replacing points and plugs, and we get it out and drive it once in a while,” said Jones.

“I really enjoy working on it. It runs a little ragged, but it runs.”

Pontotoc Chamber / Main St. Association Director Ellen Russell has been around the parade all her life and said the hospital’s generosity has helped make the parade an area attraction. “The fire truck has added to the ambiance,” Russell said.

“Larry (Jones) and his guys start as early as October getting the truck ready for that yearly trip down Main St.,” said Russell.

“The parade has been a special event throughout my lifetime.

Through a child’s eyes, it’s just about the most fun you can have.

From an adult’s perspective, it’s one of our largest, single-night gatherings throughout the year. Pontotoc County has five annual Christmas parades, Sherman, Thaxton, Ecru, Algoma, and the Pontotoc parade. Not many counties have that. These wonderful parades and the Pontotoc parade in particular is a tradition that the whole community has embraced.”

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Dot Hardin was part of the very first Pontotoc Christmas Parade in 1952 and hasn’t missed one since. She and her late husband, Claude, were involved in the planning from right from the start.

“Claude was a Jaycee and I was a Jaycette, and that organization sponsored the first parades,” said Hardin. “J.W. Gray, who owned Gray Lumber Company, was an outstanding businessman in town, and he was one of the first ones who helped get the parade together.”

The Hardins’ daughter, Genie, was a member of the Brownies and marched with her little friends in the first parade, Dot said.

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Classic and antique cars were also staples of the early Pontotoc Christmas parades. Dot and Claude owned a 1904 REO that they proudly displayed. Pontotoc supported the event from the start, Hardin said.

“Churches and other organizations helped, and everyone made the prettiest crepe paper decorations, and it was a joy to be a part of such a wonderful community celebration,’ said Hardin.

Over the years Hood played Santa on a Christmas train sponsored by the Heart of Dixie Railroad Museum in Calera, Al., as well as at the Mall at Barnes Crossing. Portraying Papa Noel has enriched his life.

“Who wouldn’t want to be Santa Claus?” said Hood. His great-grandson, six-year-old Carter, now rides with him. Before climbing up on his fire truck each December, Hood arrives early to the route and walks among those who will be in the parade with him, taking pictures and asking what the little ones want for Christmas.

“When Santa Claus’s eyes meet that little child’s eyes, and he sees me and he knows I see him, it’s wonderful,” said Hood. “It feeds something inside me. It’s worth the pounds you sweat off in that suit. When it comes down to it, the experience does as much for me as for the children. It’s magic.”

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Handmade Gifts are

Personalized & Special 22 | Peek Into Christmas 2020

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re you handy with your crochet needle? Do you just loooove making jewelry? Then you have Christmas ideas right at your fingertips, so to speak. Crafting is a way to give of your time to make that special gift for another that says I care about you, and it is also a way to pass the time and alleviate anxiety.

Crafting requires focused attention and forces a person to be completely immersed in the moment.

For those who prefer to continue to avoid crowds until COVID-19 is in the world’s collective rearview mirror, producing handmade gifts also cuts down on trips to shopping malls and other retailers.

Handmade gifts provide an opportunity to offer personal and meaningful gifts that can make the holidays that much more special.

Those interested in making handmade gifts this holiday season can consider these ideas.

 JEWELRY. Most craft stores now have entire aisles dedicated to making jewelry. From earring posts and loops to necklace brackets and all the essentials in between, jewelry crafters can create something fitting for the special people on their lists.  CANDLES. Candles add light, warmth and aroma to help a home feel cozy. With some basic components, such as a wax source, wick, tint, and scent oils, it’s easy to make candles. Pour the wax into a favorite vessel, such as a mason jar or delicate teacup.  HANDMADE SOAPS. Those who dabble in candles may want to parlay those skills into soap making as well. There are many melt and pour kits that you can take advantage of without having to use lye for your lather. Soaps can be crafted relatively easy and packaged as part of the ultimate homemade spa package, such as adding a pumice stone, a back brush or an organic sponge.  OVEN MITTS OR SKILLET HANDLE COVERS. Gift that special home chef with custom oven mitts and a coordinating skillet holder for popular cast-iron cookery. An easy pattern, some durable fabric and some basic sewing skills are all that’s needed. In fact, you can use a pot holder for this. You can use an old potholder, or get a new one for the purpose of turning it into a skillet handle cover. Fold it over the skillet handle to see where you need to sew it.

To mark the area where you want to sew, place a few pins in the potholder to keep it in a folded position. Then, slide the potholder off the handle. You may even want to mark the line where you want to sew with a piece of chalk. Sew along the pinned edge or over the chalk marks removing the pins as you go.  HANDMADE BLANKET. Those who love to knit or crochet know the bounty that can be made with needle, hook and yarn. From homemade afghans to cozy slippers to scarf and hat sets, the options are endless. There are even some blankets you can make without crocheting. Simply purchase two squares of flannel from the material department.

Choose a print, such as kitty cats, dogs or whatever the person enjoys and a solid that goes with the print. Both have to be the same size. Cut strips on each edge that are one and a half inches wide by four inches deep. Tie the strips together and you have a blanket that is doubly warm. If you enjoy sewing, you can tie only three sides together sew a seam all the way around the inside of the knots, then put polyester fiber fill in it and finish knotting and sewing the top. You may want to run some seams diagonally across it in an X style then through each center to look like an eight sliced pie so that the material will stay in place.  FOOD. Those whose talents lean more toward culinary than crafty can pour their holiday love into delicious desserts or tasty tidbits. Why not bake up some cookies or some crusty bread? Muffins that can be enjoyed with a hot cup of coffee or even a casserole that can be frozen and used sometime in January when the days are cold and blustery.

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How to safely hang outdoor

Holiday Lights 28 | Peek Into Christmas 2020

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t begins to look a lot like Christmas when twinkling lights brighten up homes inside and out. Few things liven up the season more than holiday decorations, particularly clear and colored lights.

Prior to taking out the lights, ladder and thermos of coffee to get you through the job, it’s important to note that there are right and wrong ways to hang holiday lights.

Once lights have been safely strung, sit back and enjoy the splendor of a well-decorated house.

Tips for hanging outdoor holiday lights SKETCH OUT YOUR PLAN

Start by taking a few photos of your home from various vantage points. Print out the photos on regular paper so that you can draw your lighting arrangement and decoration placement right on the photos to see how things will look.

MEASURE THE AREA

Use a measuring tape to roughly measure the width and height of eaves or other areas of the home where you plan to hang light strands. Calculate how much overall footage you will need so you can purchase all of the lights in one shopping trip.

TEST THE LIGHTS FIRST

While you are on the ground, before you even begin, plug in the lights to be sure all strands are operational.

BEGIN WHERE THE LIGHTS WILL BE PLUGGED IN

Start where the lights will be plugged in and then work your way around the house.

ADD TO SHRUBS AND TREES

Lights also can adorn shrubs and trees. A good rule of thumb is 100 lights for every 11/2-feet of tree or shrub to cover. A 6-foot evergreen needs at least 400 lights for a basic level of lighting.

EXERCISE EXTREME CAUTION

Accidents can happen when stringing lights. While many professionals use harnesses, homeowners are not always so cautious. Utilize a spotter to hold the ladder and make sure things are safe. Never set foot on a wet or icy roof. Do not attempt to string lights in inclement weather.

KNOW THE WATTAGE

Each outlet can generally hold about 17 amps or 1,870 watts if the lights are not sharing a circuit with another outlet. Plan accordingly to ensure you have enough power to handle your lights.

USE PLASTIC CLIPS

Plastic light clips hang strands along eaves and gables. They’re specially designed for hanging lights over the gutters. Some slip under the edges of roof shingles.

Lights can be hung without staples or nails, which can damage exterior surfaces.

Plastic zip-ties or deck clips also can attach lights along a handrail.

USE ONLY OUTDOOR EXTENSION CORDS

Be sure the extension cords you use are designed specifically for outdoor use.

USE A TIMER

Timers can make sure the lights turn on and off even if homeowners forget.

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Make sure your pantry is stocked with these

Invaluable Ingredients

Many holiday traditions begin with family and friends gathered in the kitchen or around the dinner table. Food is an integral part of these celebrations and key components of each holiday are tied exclusively to food. Come the holiday season, many people gather to make delicious desserts for holiday dinners or even as gifts. The right ingredients are necessary to produce a bounty of baked goods. It’s also essential to ensure those ingredients are fresh, as age can compromise the taste of some spices, and leavening ingredients like yeast, baking soda and baking powder may lose their potency over time.

Flours

All-purpose flour is versatile and useful in many recipes. In addition, bread flour, cake flour and pastry flour have attributes that make them better suited for their respective jobs than all-purpose flour. Individuals who follow certain diets, including gluten-free diets, can find alternative flours that can be substituted in many different recipes.

Baking soda

This leavening agent is activated when it is combined with acid and heat. That is why it is often paired with citrus juice, buttermilk and sour cream.

Baking powder

This leavening agent is baking soda mixed with a powdered acid and cornstarch. If baking soda is the only leavening agent, it will not require the addition of another acidic ingredient. “Double-acting” means carbon dioxide bubbles will form during mixing and again during heating.

Yeast

Yeast takes more time to metabolize and cause doughs to rise than other leavening agents.

Sugar

Granulated sugar is the most common sugar found in recipes. Confectioner’s sugar (powdered sugar) is used in frosting and icings. Brown sugar is refined sugar with molasses added, and is used in certain recipes, like gingerbread.

Salt

Granulated table salt is used in everyday baking.

Unsalted butter

Unsalted butter will be the default for baked goods unless the recipe specifically mentions salted butter.

Eggs

Eggs help to bind ingredients together. Large eggs are most often cited in many baking recipes.

Milk

Dairy adds moisture and texture to batters.

Alternative milks, such as soy or almond milk, can sometimes be substituted, but the resulting texture may change.

Vegetable oil

Many recipes call for vegetable oil, which has a neutral flavor.

Shortening

Shortening is a solid vegetable fat used to make tender baked goods. Shortening also has a higher melting point, which helps cookies and other items retain their shape while cooking.

Flavorings

It is helpful to have various spices and extracts on hand. Cinnamon, ginger, nutmeg, cloves, and allspice are some common baking spices. Almond and vanilla extracts are quite versatile and add extra punch to recipes.

Additions

Mix-ins, such as chocolate chips, cocoa powder, oats, nuts, and dried fruits, often turn up in holiday recipes.

Certain ingredients are essential for baking and holiday cooks can take steps to ensure their pantries are stocked in time for the holidays.

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Party Starting

Appetizers

Easy Sausage Cheese Balls

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Easy Sausage Cheese Balls 1 pound sausage

4 cups shredded cheddar cheese 3 cups baking mix

Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a foil-lined cookie sheet.

Bake for 12 to 15 minutes. Serve hot.

Cheese Straws 1/2 cup butter, softened

4 cups shredded cheddar cheese 2 cups all-purpose flour 1 teaspoon salt

1/4 teaspoon ground red pepper Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.

In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart.

Bake in preheated oven for 10 to 15 minutes, or until crisp.

Old Fashioned Smoky Cheese Ball

2-8 ounces package cream cheese

2 cups finely shredded smoked cheddar, swiss, or gouda cheese

1/2 cup butter or margarine 2 tablespoons milk

2 teaspoons steak sauce

1 cup finely chopped nuts or pecan halves, toasted Fresh greens such as spinach for rolling in

Assorted crackers In a medium mixing bowl let cream cheese, shredded cheese, and butter stand at room temperature for 30 minutes. Add milk and steak sauce; beat until fluffy. Cover and chill for 4 to 24 hours. Shape mixture into a ball; roll in nuts and greens. Let stand for 15 minutes. Serve with crackers.

Now, if you want to prepare it while you have time off after Thanksgiving and have it for Christmas, it does freeze well. Here is what you do. Prepare as above, except do not roll in nuts. Wrap cheese ball in moisture- and vapor-proof plastic wrap. Freeze for up to 1 month. To serve, thaw the cheese ball in refrigerator overnight. Roll in nuts.

Let stand for 30 minutes at room temperature before serving. See the better homes and gardens website at bhg.com for more recipes and tips.

Holiday Baking Pointers

The holiday season is steeped in tradition.

Baking is one tradition that comes with the holiday territory. Many people may only bake in November and December, so it’s understandable if they’re a little rusty come the holiday season.

These baking tips can lead to successful yields of cookies, cakes and other holiday treats.  FOLLOW THE RECIPE CAREFULLY

When cooking, it is easy to add an extra dash of this or a pinch of that. But baking is a science and the ingredients are used in a ratio to produce a desired chemical reaction while cooking. To ensure success, do not substitute ingredients unless the recipe tells you how to do so, and measure each addition carefully.

 SPOON OUT YOUR MEASUREMENTS

It can be tempting to dig a measuring cup right into a bag of flour, but scooping packs the ingredients down - potentially causing you to use more than the recipe calls for. Instead, spoon the flour into your measuring cup gently and use a straight edge to level it out. Even better, use a scale and metric measurements to ensure exact amounts of wet and dry ingredients.

 READ UP ON TEMPERATURE

Certain ingredients, like butter and eggs, are temperature-dependent. Cold butter in biscuits helps them to rise up flaky and delicious. Eggs brought to room temperature enable the emulsification process to work more readily. The difference in temperature can mean a completely different chemical reaction, so follow the recipe accordingly.

 CALIBRATE THE OVEN Purchase an oven thermometer, set your oven to 350 F, the standard baking temperature, and see what the thermometer reads. If it is different, adjust cooking times accordingly or have the oven repaired. Cooking at the wrong temperature might mean the recipe doesn’t turn out right.

 USE UNSALTED BUTTER

Most recipes will call for unsalted butter so you aren’t adding unwanted sodium to the recipe, affecting dough consistency and flavor.

 POSITION PANS CENTRALLY

Pans should be on the center rack of the oven. If the oven isn’t wide enough to put multiple pans side by side, place them on different racks and slightly offset them to enable air circulation.

 USE PARCHMENT PAPER

This unsung hero of baking can keep cookies from spreading out on baking sheets, prevent cakes from sticking to pans and may even help batter and dough bake evenly.

 FLIP CAKES

Cool cakes upside down on a cooling rack. This will help flatten out the tops, which makes it easier to stack and level cakes for layered cakes.

These few tips can go a long way to helping holiday baking go more smoothly.

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Cranberry Relish 2 navel oranges

2 (12 ounce) packages cranberries

2 apples - peeled, cored and chopped 2 celery stalks, chopped 3 cups white sugar

Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery.

Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery.

Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

Corn Relish

2-16 oz. fresh frozen corn

2 pounds tomatoes - peeled, seeded, and coarsely chopped

1 1/2 cups chopped green bell peppers 3/4 cup chopped red bell pepper

Cranberry Relish

1/2 cucumber, chopped 1 cup chopped onion

Corn Relish

1 cup white sugar

2 cups apple cider vinegar 1 tablespoon salt

1 teaspoon celery seed

1 teaspoon mustard seed In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.

In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.

Transfer the finished relish to sterile jars. Refrigerate until serving.

Onion Relish

4 medium sweet onions chopped

Apple Pepper Relish 12 tart apples 6 red peppers

1/2 cup sugar

6 green peppers

1/3 cup cider vinegar

1 tsp. salt

1/3 cup water

1 cup mayonnaise

1 teaspoon celery seed

Put onions in bowl after chopping. In another bowl combine sugar, water and vinegar stirring until sugar is dissolved. Pour over onions and chill for 3 hours (or overnight). Drain liquid from onions then put mayonnaise and celery seed into them and stir.

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3 onions

3 cups brown sugar 16 ounces vinegar

Put apples, onions and pepper through food chopper.

Add other ingredients and let come to a boil. Boil 10 to 15 minutes, stirring occasionally. Put in hot jars and seal.

Warm, Delicious

Christmas Breads Chocolate Chip Cranberry Bread

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Pumpkin Bread with Gingerbread Topping 3/4 cup butter, cubed 2 1/4 cups sugar

1 1/2 cups canned pumpkin 3 large eggs

2 1/4 cups all-purpose flour

1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 3/4 teaspoon baking soda

1/2 teaspoon baking powder 1/2 teaspoon salt

1/2 cup chopped walnuts

1/2 cup finely chopped crystallized ginger TOPPING:

10 gingersnap cookies

1/3 cup packed brown sugar

2 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg

Pumpkin Bread with Gingerbread Topping

Spiced Yogurt Muffins

6 1/2 cups Dannon plain fat-free greek yogurt 4 cups water, room temperature

1 box (5 lbs) Gold Medal® Muffin Mix, Whole Grain Variety

3 tablespoons McCormick pumpkin pie spice

2 tablespoons McCormick chipotle cinnamon

Combine yogurt and water in mixing bowl. Whisk until blended. Set aside.

Add spices to dry muffin mix in a large bowl. Add yogurt and water mixture to the muffin mixture. Mix until just blended. Don’t over mix.

Using a scoop, portion into greased or lined muffin pans. Bake at 350 F for 24 minutes, or 17 to 20 minutes in a convection oven, until the tops are golden brown.

Yields 50 muffins, if you need fewer cut recipe in half.

6 tablespoons cold butter

1/4 cup finely chopped walnuts, optional Preheat oven to 350°. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Transfer to a large bowl; cool slightly. Add sugar, pumpkin and eggs; beat until well blended.

In another bowl, whisk flour, cinnamon, nutmeg, baking soda, baking powder and salt; gradually beat into pumpkin mixture. Fold in walnuts and ginger.

Transfer to five greased 5-3/4x3x2-in. loaf pans. Place cookies, brown sugar, flour, cinnamon and nutmeg in a food processor; pulse until cookies are finely ground. Add butter; pulse until crumbly. Sprinkle cookie mixture and, if desired, walnuts over batter.

Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

Test Kitchen Tips

To ensure even distribution of leavening and spices, it helps to whisk the dry ingredients very thoroughly.

For the most tender texture in quick breads, it’s best to use a gentle hand when mixing the batter.

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Muffin Tin Tamale Cakes

No Knead Casserole Bread

2 large eggs, room temperature, lightly beaten

1 1/2 teaspoons salt

2 packages (8-1/2 ounces each) cornbread/muffin mix 1 can (14-3/4 ounces) cream-style corn

1-1/2 cups shredded reduced-fat Mexican cheese blend, divided

2 tablespoons sugar

2 packages (1/4 ounce each) quick-rise yeast 1/2 teaspoon pepper

1-1/2 cups chopped cooked chicken breast

5 1/2 cups all-purpose flour

Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce.

Fill each of 24 foil-lined muffin cups with 2 tablespoons batter.

Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter.

Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer.

Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

2 tablespoons butter, cubed

3/4 cup red enchilada sauce

Chocolate Chip Cranberry Bread 2 cups all-purpose flour 3/4 cup sugar

2 teaspoons baking powder 1/2 teaspoon salt

1 large egg, room temperature 3/4 cup 2% milk

6 tablespoons butter, melted

1 cup fresh or frozen cranberries, halved

1 cup miniature semisweet chocolate chips STREUSEL:

1/3 cup packed brown sugar

2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 2 tablespoons cold butter

3/4 cup confectioners’ sugar

2 to 3 tablespoons whole milk Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment.

In a large bowl, combine the flour, sugar, baking powder and salt.

Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan.

In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes.

Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners’ sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing.

2 cups water

3/4 cup plus 2 tablespoons shredded cheddar cheese, divided

1/4 cup finely chopped onion In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour.

In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes.

Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350°.

Bake 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool.

Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

Banana and Coconut Loaf 3/4 cup unsweetened shredded coconut 7 tablespoons unsalted butter, softened 1/2 cup packed light brown sugar Grated peel of 1 unwaxed lime 2 extra-large eggs, beaten

3 medium bananas, very ripe (about 1 cup peeled) 3 tablespoons plain yogurt (not fat-free) 2 cups unbleached all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda A good pinch of sea salt

1 8 x 4 x 2 1/2-inch loaf pan, greased & lined with parchment paper Preheat the oven to 350 F. Put the coconut in an ovenproof dish and toast in the heated oven for about 3 minutes until a light gold color. Let cool until needed.

Put the butter into a large bowl, add the sugar and the grated lime peel. Beat well with a wooden spoon or electric mixer. Gradually beat in the eggs.

Using a fork, mash the bananas fairly roughly so they keep a bit of texture. Add to the bowl together with the coconut. Halve the lime and squeeze out the juice, then add 1 tablespoon of the juice to the bowl with the yogurt. Mix in gently.

Set a strainer over the bowl and sift the flour, baking powder, baking soda, and salt onto the mixture. Mix in well, then scrape the mixture into the prepared pan and smooth the surface.

Bake for about 1 hour until golden and a skewer inserted into the center of the loaf comes out clean. Carefully remove from the pan and let cool on a wire rack. Serve thickly sliced. Best eaten within 3 days. Can be frozen for up to 1 month.

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The main attractions at your

Christmas Dinner

Balsamic Cranberry Roasted Chicken

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The Perfect Christmas Ham

The Perfect Christmas Ham

Slow Cooker Beef Roast

12 oz of pineapple juice from the cans

1/2 teaspoon black pepper

1 bone in fully cooked ham

2 – 20 oz cans of Pineapple slices or chunks 8 oz to 10 oz jar of Maraschino cherries

1 teaspoon ground allspice 1/2 teaspoon salt

1/4 teaspoon ground cloves

1/4 cup of juice from cherries

1 beef rump roast (about 3 pounds)

1 cup brown sugar packed

1/2 cup beef broth

2 tbsp lemon juice

1 tsp ground cinnamon

2 tablespoons extra-virgin olive oil 2 cloves garlic, minced

1/2 tsp ground cloves

2 whole bay leaves, broken in half

Lay ham on heavy duty foil and combine pineapple juice, cherry juice, lemon juice, brown sugar, cinnamon and cloves. Whip together. Score ham with butcher knife making holes deep to the bone. Pour liquid in the ham and wrap tightly. Cook according to instructions basting about every half hour. When ham is cooked put on pineapple slices with a cherry in the middle, or you can put two chunks with a cherry on top securing with toothpicks. Baste again and put in oven for some 10 minutes more while the fruit crisps.

1/4 cup lime juice

toothpicks for pineapples and cherries

1/2 cup packed dark brown sugar

Vegetables such as potatoes, carrots, celery, green beans and onions.

In a small bowl, combine allspice, salt, pepper, and cloves. Rub spices onto all sides of roast. Heat oil in skillet over medium heat until hot. Sear beef on all sides, turning as it browns. Transfer to a slow cooker. Add broth, garlic, and bay leaves. Cover; cook on low 1 hour.

In a small bowl, combine brown sugar and lime juice, stirring well.

Pour over roast. Add vegetables of your choice. Continue cooking on low 4 to 6 hours, or until beef is fork-tender. Baste beef occasionally with sauce. Remove and slice roast. Spoon sauce over beef to serve.

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Creamy Ham ‘n’ Broccoli 3 cups cubed fully cooked ham

1 package (10 ounces) frozen chopped broccoli, thawed

1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted 1 jar (8 ounces) cheese sauce

1 can (8 ounces) sliced water chestnuts, drained 1 1/4 cups uncooked instant rice 1 cup milk

1 celery rib, chopped

1 medium onion, chopped

1/8 to 1/4 teaspoon pepper 1/2 teaspoon paprika

In a 3-quart slow cooker, combine all of the ingredients except the paprika. Cover and cook on high for 2 to 3 hours, or until the rice is tender. Let stand for 10 minutes before serving. Sprinkle with paprika. If you had ham on the side at Thanksgiving, this is a good way to use it for another meal that is no fuss in the crock pot. Or you can use left over Christmas ham for a New Year’s Eve warm dish.

Chicken-and-Biscuit Pot Pie 2 1/2 cups milk, plus more as needed

2 1/2 cups plus 2 tablespoons all-purpose flour, plus more as needed 2 teaspoons baking powder

1 teaspoon salt, plus more as needed 1/3 cup olive oil

2 tablespoons unsalted butter

1 1/2 pounds skinless, boneless chicken thighs 1 cup chopped onion

1 cup chopped carrots

1/2 cup chopped celery Pepper

1 cup fresh or frozen peas Preheat oven to 450°F. In a saucepan heat 2 1/2 cups milk over medium until just steaming.

In a large bowl stir together 2 1/2 cups flour, the baking powder, and 1 tsp. salt. Add oil and 1 cup warm milk. Stir until dough is just mixed. (Lumps are OK.) If it’s too dry and hasn’t come together, stir in additional milk 1 tablespoon at a time. If dough is too wet, add 1 tablespoon flour and stir once. Dough should drop like biscuit batter from a spoon. Set aside.

Meanwhile, in an extra-large oven-safe skillet melt butter over medium. Add chicken, onion, carrots, and celery; sprinkle with salt and black pepper. Cook 10 to 15 minutes or until chicken is cooked through but not browned, turning occasionally. Cut into bite-size pieces.

Return chicken to skillet. Sprinkle with remaining 2 Tbsp. flour. Reduce heat to medium-low. Cook just until flour turns golden. Slowly pour in remaining 1 1/2 cups milk. Simmer, stirring occasionally, until sauce coats the back of a spoon. Stir in the peas; season to taste.

Drop dough mixture onto filling 1 heaping tablespoon at a time.

(Space mounds of dough as evenly as you can, but don’t bother to spread them.) Bake 15 to 20 minutes or until mixture is bubbling and crust is golden. Serve immediately.

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Christmas Pork Tenderloin

5 garlic cloves, peeled 1 tablespoon freshly ground black pepper 1 tablespoon ground allspice 1 tablespoon kosher salt 1 tablespoon light brown sugar 3 tablespoons rosemary leaves, plus 6 sprigs 2 tablespoons extra-virgin olive oil, plus more for brushing 2 large pork tenderloins (about 3 pounds) 12 ounces thin-sliced bacon (about 12 slices) Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms. Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.

Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.

Arrange a rack in top third of oven; preheat to 425°F. Wrap each tenderloin in bacon, working in a spiral from top to bottom and letting each layer overlap slightly, until completely covered (about 5 bacon slices per tenderloin). Secure any exposed bacon slice ends with toothpicks.

Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over. Brush tops of tenderloins with oil. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare (about 20 minutes) or 145° for medium, (about 25 minutes). Transfer to a cutting board and let rest 10 minutes before slicing.

Serve with cranberry sauce alongside, if using.

Note: Pork can be rubbed 1 day ahead. Cover and chill.

Balsamic Cranberry Roasted Chicken

2 cloves garlic 1/4 cup balsamic vinegar 3 tablespoons extra-virgin olive oil 1 tablespoon soy sauce 1 1/2 cups cranberries, divided 8 pieces chicken (thighs, drumsticks or a mixture) Nonstick spray, as needed Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh thyme, plus extra sprigs for finishing 1 tablespoon chopped fresh rosemary, plus extra sprigs for finishing In the bowl of a food processor or blender, process the garlic, balsamic vinegar, olive oil, soy sauce and ½ cup of the cranberries until smooth.Place the chicken pieces in a large zip-top plastic bag and pour the marinade over the chicken. Close the bag and refrigerate for 30 minutes to 1 hour.

Preheat the oven to 375°F. Lightly grease a large black skillet or oven-safe skillet or casserole dish with nonstick spray.

Remove the chicken from the bag, reserving the marinade. Place the chicken pieces in the skillet or dish, skin side down, and season with salt, pepper, thyme and rosemary. Sprinkle the remaining 1 cup cranberries around the pan.

Roast the chicken until the skin begins to brown and the meat is nearly cooked through, 20 to 25 minutes. Flip the chicken and brush each piece generously with the reserved marinade. Discard the remaining marinade. Raise the oven temperature to 425°F and cook until the chicken skin is crispy, 5 to 8 more minutes. Serve immediately.

Lasagna With Broccoli and Three Cheeses 1 15-ounce container ricotta

1 pound frozen broccoli florets - thawed, patted dry, and chopped

2 1/4 cups grated mozzarella 1/2 cup grated Parmesan

Kosher salt and black pepper

1 16-ounce jar marinara sauce 1/2 cup heavy cream

8 no-boil lasagna noodles Heat oven to 400 F. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, 1/4 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a small bowl, combine the marinara sauce and cream.

Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with the remaining 2 noodles and sauce. Sprinkle with the remaining 1/4 cup of mozzarella and 1/4 cup of Parmesan.

Cover the lasagna tightly with an oiled piece of foil and bake until the noodles are tender, 35 to 40 minutes. Uncover and bake until golden brown, 10 to 15 minutes more.

Notes: Double the recipe and put in 10x16 pan to feed a crowd. Instead of broccoli you can brown ground beef or sausage and put it in your layers. Makes a hearty meal.

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Sensational

Side Dishes

Broccoli Salad

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Broccoli Salad

Brown Butter Carrots

1 large head broccoli, cut into florets 1 small red onion, chopped

12 slices cooked bacon, crumbled 1 cup raisins

1/4 cup sunflower seeds DRESSING:

1/2 cup mayonnaise 1/3 cup white sugar

3 tablespoons red wine vinegar Combine broccoli, onion, bacon, raisins, and sunflower seeds in a bowl. Whisk mayonnaise, sugar, and red wine vinegar together in a bowl until dressing is smooth; pour over broccoli mixture and stir to coat.

Slow Cooker Creamed Corn 1 1/4 (16 ounce) packages frozen corn kernels

1 (8 ounce) package cream cheese 1/2 cup butter 1/2 cup milk

1 tablespoon white sugar

salt and pepper to taste In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste. Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

Slow Cooker Creamed Corn

Brown Butter Carrots

2 lb. carrots, peeled and cut into 1”-thick slices, (or for a more earthy taste, don’t

peel, simply wash and scrub them good) 1/4 c. unsalted butter

1/3 c. light brown sugar

1 tsp. chopped fresh thyme leaves 1 tbsp. chopped parsley kosher salt

Melt butter in a medium skillet over medium heat until it begins to brown. It will smell nutty and begin to foam. Scrape the browned bits off of the bottom of the pan with a wooden spoon and immediately pour into the slow cooker.

Add carrots, salt, brown sugar and thyme.

Season with salt and toss to combine. Cook on high for 3 hours, or until tender.

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Cornbread Chicken Dressing 6 cups chicken broth, divided 4 cups crumbled cornbread 5 biscuits, crumbled

1/2 cup margarine, melted 1/2 cup chopped celery

1 small onion, finely chopped 3 eggs, beaten

1 teaspoon sage

1 teaspoon black pepper Preheat oven to 375 degrees F (190 degrees C).

In a large saucepan, bring the chicken broth to a boil.

In a large bowl combine the crumbled cornbread and biscuits.

Pour in 3 cups of boiling broth; cover and let stand.

Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.

To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.

Bake in preheated oven for 1 hour, or until set and well browned.

Editor’s note: Use left over cornbread that you have frozen or cook your cornbread a couple of days before you make the dressing. One large skillet of cornbread will be enough. If you don’t have biscuits on hand, lightly toast five slices of bread. And for the chicken broth, get a turkey wing and boil it for an extra rich flavor.

Giblet Gravy For Dressing

1 giblets from a turkey, this is the heart, liver, gizzard and neck ½ teaspoon salt

½ teaspoon ground black pepper 1 cube chicken bouillon 1 stalk celery, halved

1/4 yellow onion chopped 1 quart water

2 (14.5 ounce) cans chicken broth 4 hard-cooked eggs

2 tablespoons cornstarch 1/2 cup milk

In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.

You can chop the giblets or discard them after they are cooked.

Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth). Chop eggs and add to broth.

Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

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Fondant Potatoes

4 large russet potatoes 1 tbsp. vegetable oil 2 tbsp. butter, cut into cubes 1 garlic clove, thinly sliced 3 sprigs rosemary Kosher salt Freshly ground black pepper 1 cup low-sodium chicken broth 1 tsp. Chopped rosemary, for serving Preheat oven to 450° F. Peel potatoes and slice them into 2 inch thick slices. Season generously with salt and pepper.

In a large skillet over medium high heat, heat vegetable oil until hot. Add potatoes flat side down into oil and cook until golden, about 5 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes.

Top with rosemary and serve.

Go to delish.com for more recipes.

Cheesy Grits Casserole

2 1/4 cups whole milk 2 1/4 cups water 1 teaspoon salt 1 cup quick-cooking grits 1 (8 ounce) package processed cheese, cubed 1/2 pound sharp Cheddar cheese, cubed 1/4 cup butter 1/8 teaspoon garlic powder 2 eggs, beaten Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12inch baking dish.

Bring milk, water, and salt to a boil in a large saucepan; gradually sprinkle grits into the boiling liquid, stirring to combine. Cook until thickened, about 5 minutes.

Stir processed cheese, sharp Cheddar cheese, butter, and garlic powder into grits, stirring until cheese has melted. Let the mixture stand until cooled, about 15 minutes. Stir beaten eggs into grits; transfer to prepared baking dish.

Bake in the preheated oven until the top is lightly golden brown and the grits are set, about 45 minutes.

Slow Cooker Green Beans

1 (16 ounce) package frozen green beans 1/2 cup frozen bell pepper and onion mix 1/4 cup real bacon bits garlic salt to taste ground black pepper to taste 1 stick butter, cut into chunks Place green beans, pepper and onion mix, and bacon bits in a slow cooker. Season with garlic salt and pepper and top with butter chunks. Cook on high until heated through, 2 to 3 hours.

Slow Cooker Macaroni And Cheese 1 (16 ounce) package elbow macaroni 1/2 cup butter

salt and ground black pepper to taste 1 (16 ounce) package shredded Cheddar cheese, divided

1 (5 ounce) can evaporated milk 2 eggs, well beaten 2 cups whole milk

1 (10.75 ounce) can condensed Cheddar cheese soup

1 pinch paprika, or as desired

(Optional) Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.

Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.

Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.

Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.

Cook on low for 3 hours.

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Heavenly, Scrumptious

Christmas Desserts

Spice Cake

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Spice Cake

Easy Oreo Truffles

CAKE:

1 1/4 cups all-purpose flour, sifted 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt

1 teaspoon ground cinnamon 1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 large eggs

1/2 cup granulated sugar

1/4 cup dark brown sugar

1/4 cup canola or another flavorless oil 1/2 cup unsweetened applesauce 1/2 cup buttermilk

1/2 teaspoon vanilla extract CREAM CHEESE FROSTING (OPTIONAL): 4 oz. cream cheese, softened to room temperature 1/4 cup (1/2 stick) unsalted butter, softened to room temperature 1 1/2 cups powdered sugar, sifted 1/2 teaspoon pure vanilla extract pinch of salt

Preheat oven to 350°F/180°C. Grease an 8x8-inch pan.

In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

In a medium bowl whisk eggs, granulated sugar, and brown sugar until well combined for about a minute. Add oil and whisk until combined. Add applesauce, buttermilk, and vanilla extract and mix until well combined. Pour the mixture into the flour mixture and mix as little as possible, just until combined and smooth.

Pour the batter into prepared pan. Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.

Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes. Add 1 cup powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add 1/2 cup more powdered sugar. Frost cake with the frosting.

Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature. Go to prettysimplesweet.com for more recipes.

Easy Oreo Truffles

1 -16 ounce package OREO Chocolate Sandwich Cookies, divided

1 -8 ounce package PHILADELPHIA Cream Cheese, softened

2 -8 ounce packages BAKER’S Semi-Sweet Baking Chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet.

(Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

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Honey Bun Cake

1 box yellow cake mix

Icing:

2/3 cup vegetable oil

1 cup powdered sugar

1 container (8 oz) sour cream (1 cup)

1 teaspoon vanilla

4 eggs

1 cup packed brown sugar

1 tablespoon milk

2 teaspoons ground cinnamon Heat oven to 350°F . Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.

In large bowl, beat cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.

In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan.

Carefully spread remaining batter evenly over pecan mixture.

Bake 44 to 48 minutes or until deep golden brown.

Icing: In a small bowl, stir powdered sugar, milk and vanilla until thin enough to spread.

Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.

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Pecan Pie

3 lightly beaten eggs

1/2 cup white corn syrup

1/2 cup pure maple syrup 1 teaspoon salt

1 teaspoon vanilla

1 cup white sugar combined with 1 tablespoon flour 1/2 stick (4 tablespoons) butter 1 9-inch pie crust (unbaked)

2/3 cup pecans Preheat oven to 450°F. Mix eggs, corn syrup, maple syrup, salt, vanilla, the sugar-flour mix, and butter together and pour into the pie shell. Top with pecans. Bake for 10 minutes.

Lower oven temperature to 350°F and bake until knife blade comes out clean (50 to 60 minutes).

Gran’s Apple Cake 1 2/3 cups sugar

2 large eggs, room temperature

1/2 cup unsweetened applesauce 2 tablespoons canola oil

2 teaspoons vanilla extract 2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon 3/4 teaspoon salt

6 cups chopped peeled tart apples 1/2 cup chopped pecans FROSTING:

Orange-Apple Waldorf Salad

Orange-Apple Waldorf Salad

4 ounces reduced-fat cream cheese

1-20 ounce can crushed pineapple, undrained (juice pack)

1 teaspoon vanilla extract

1-3 ounce package orange-flavor gelatin

2 tablespoons butter, softened 1 cup confectioners’ sugar

Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray.

In a large bowl, beat sugar, eggs, applesauce, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Fold in apples and pecans.

Transfer to prepared pan. Bake 35-40 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

In a small bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar (mixture will be soft). Spread over cake. Refrigerate leftovers.

2 tablespoons sugar

1-8 ounce package cream cheese, softened and cut up 1 medium apple, cored and chopped 1/2 cup chopped walnuts

1/2-8 ounce carton frozen whipped dessert topping, thawed Orange sections and green grapes (optional)

In a medium saucepan, combine undrained pineapple and sugar; heat to boiling. Stir in gelatin until dissolved. Stir in cream cheese until melted and well combined. Remove from heat. Transfer to a large mixing bowl.

Chill about 1 hour or until mixture is slightly thickened. Stir in chopped apple and nuts. Fold in dessert topping. Transfer mixture to a 2-quart baking dish or 1-1/2-quart bowl or mold. Cover and chill at least 4 hours. To serve, cut into squares, serve in bowl, or unmold onto serving plate. If desired, garnish individual servings with orange sections and grapes. Makes 9 to 12 side-dish servings.

See bhg.com for more recipes.

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Classic Toys top the Santa list

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Educational Enjoyment Learning toys are popular during Covid

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Story by GALEN HOLLEY

E

ducational toys, especially puzzles, are big items on children’s Christmas lists this year, according to local retailers.

Ashley Weaver at Pure Bliss Gift Shop and Boutique in Pontotoc said that trends this year reflect the cultural circumstances.

“Covid has changed things with people’s toy choices, and we’re seeing that puzzles are popular because people are staying home more and it gives them something to do, as well as offering parents a chance to teach,” said Weaver, In addition to gifts for “tweens,” like Stephen Joseph luggage, as well as plush animals by Ty, Pure Bliss carries the popular Melissa and Doug toy line.

The toys are traditional wooden toys re-imagined.

They’re conceptualized by a Connecticut couple who draw inspiration from global issues like peace and

eco-friendly living. The toys have bright, vibrant colors and often portray real-life scenarios that kids see their parents involved in, like kitchens and grocery stores, as well as broader-concept, educational toys, like world map puzzles.

Toy trends this year reflect the growing realization, reemphasized by Covid, that play isn’t simply a diversion but an important part of psychological and social development, according to Weaver. Melissa and Doug toys are visually appealing as well as instructive.

“Their price points are really good, and they’re great educational tools,” Weaver said.

Derby fans will notice that a Melissa and Doug puzzle of the United States shows a horse on the state of Kentucky. The old Space Shuttle at Cape Canaveral represents Florida. The Golden Gate Bridge stretches across California. Each state shows something indicative of its history and culture.

Melissa Campbell at True Value Home Center in Pontotoc also sees play as an essential aspect of children’s development, and her selection reflects a traditional appreciation for classic toys with a note of educational, real-life insight.

“Parents might consider delaying buying their child a phone this year and letting them engage in imaginative play for a while longer,” said Campbell. “Many of our toys, including Melissa and Doug, provide opportunities to make learning more fun.”

Campbell’s display at True Value looks a bit like the Small World at Disneyworld, cute dolls everywhere.

“In addition to our larger, lifelike toddlers and newborns, we also carry a line of smaller, softer dolls which are easier to carry and love,” said Campbell. “All of our dolls are high-quality and intricately dressed but still playable and very affordable. All are priced under $100.”

Toys indicative of life across the South are also available at True Value, like barns and farm sets, along with John Deere items and old fashioned Radio Flyer wagons.

“The right toys will keep children active,” said Campbell. “It will fuel their imaginations and bring out their individual personalities. Put down your phone and play!”

Pure Bliss Gift Shop and Boutique is located at 243 W. Oxford St. in Pontotoc. Call (662) 489-4775 or visit their page on Facebook. True Value is located at 155 Hwy. 15. Call (662) 489-7440.

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Create memories, build a

Gingerbread House Helpful tips when making a Gingerbread House  START SIMPLE. If this is your first house, don’t go for a lot of roofs and doors, just do a simple house.  GO FOR FORM AND NOT FLAVOR. Few gingerbread houses ever get eaten, so focus on finding a dough that will bake up rock hard as opposed to one that tastes good.  GET THE RIGHT ICING TEXTURE. Royal icing is the preferred “glue” to adhere gingerbread pieces. Icing should be thick like peanut butter and not runny.

N

othing says Christmas like a quaint gingerbread house sitting around on the coffee table or as a delightful centerpiece on the kitchen counter.

Gingerbread cookies and houses are one of the many symbols of the holiday season, alongside Christmas trees and twinkling lights. In fact, few confections symbolize the holidays more so than gingerbread.

Many a child (or a child at heart) has spent hours carefully trying to create decorative gingerbread houses. Although gingerbread recipes span various cultures, gingerbread houses originated in 16th century Germany. The fairy tale “Hansel and Gretel” helped solidify the popularity of gingerbread, which became part of Christmas traditions.

Even though gingerbread houses can be fun to make, there’s no denying it can be exacting work - especially for those who strive for perfection. Prepackaged kits attempt to take some of the guesswork out of the equation, but those who are crafting from scratch can employ these tips as they build their gingerbread houses.

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 MIND THE DOUGH. Do not roll out the gingerbread dough too thin or it may become brittle after being cooked. Always cut out shapes before the gingerbread is baked. Let the baked pieces sit overnight to cool completely before using them to build.  PATIENCE IS KEY. Allow the icing to dry for at least a couple of hours after adhering each piece and before moving and handling the house.

Work in stages so that individual items can be decorated and allowed to dry. Then the walls can be put together, followed by the roof pieces.

Remember this is something you can do over several nights.  KIDS LIKELY WILL NEED HELP. Children may not have the patience or steadiness to handle complete gingerbread construction. They can decorate the separate pieces of the house while the components are laying flat, which is easier for kids. Adults can do the main assembly later on.  UTILIZE A TEMPLATE. Free-handing may not be easy. Cut out templates using cardboard or posterboard for various gingerbread pieces. There is a template on the other page for you to use for a simple house.

Once you have the ginger baked, and icing where it needs to be, let the children have fun with gumdrops, miniature candy canes and other bits of Christmas cheer. Use fake snow to make the scene complete.

One of the most important tips is to have fun. Don’t take gingerbread house making too seriously as a novice. Rather, enjoy the experience and the centuries-old tradition.

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Santa visits

Around the Town

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Ways to properly care for your poinsettias

CHOOSE A HEARTY PLANT

Experts with the University of Vermont Extension Department of Plant and Soil Science say that many people mistake the plant’s leaves for its flowers. The red, white or pink bracts are actually modified leaves. The flowers of the plant are the yellow clustered buds in the center called “cyathia.” Choose poinsettia plants that have buds which are, ideally, not yet open.

KEEP THE TEMPERATURE CONSISTENT

Simple ways to prolong the

Life of your Poinsettias

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oinsettias and their rich red, white or variegated color schemes are the ideal backdrop for Christmas celebrations. In fact, poinsettias are among the most popular decorative flowers during the holiday season.

Roughly 34 million poinsettia plants are sold in a given season. Indigenous to Central America, the plant was introduced to North America in the 1820s when Joel Roberts Poinsett, the first United States Minister to Mexico, brought the red-and-green plant back with him from a trip abroad.

While millions of poinsettias will be purchased for the holiday season, many mistakenly think their utility ends once New Year’s Day has come and gone. But with proper care poinsettia plants can continue to thrive and bring warmth and beauty to a home long after the holiday decorations have been tucked away.

Poinsettias prefer a room temperature between 60 and 68 F during the day and 10 degrees cooler at night. Humidity levels between 20 and 50 percent are ideal.

Group plants on water-filled trays full of pebbles to help increase humidity levels.

PLACE NEAR SUNLIGHT

The United Kingdom-based Perrywood floral company advises placing poinsettia plants near a bright windowsill but not in direct sunlight. Do not let a poinsettia touch cold window panes.

AVOID DRAFTS

The plants are sensitive to drafts and changes in temperature. So it’s best to keep poinsettias away from drafty doors, windows, radiators, or fireplaces.

DON’T DROWN THE ROOTS

Wait until the surface of the compost dries out before watering the plant anew.

Also, the decorative foil wrapper that covers pots can trap water and lead to root rot. Remove it or poke holes in the bottom to allow for drainage.

CUT BACK PLANTS

Come mid-March, cut back the plant by half to encourage new shoots, suggests the University of Illinois Extension. The plants also can be placed outside in the spring after the risk of frost has passed.

Bring poinsettias back in around mid-September to early October to force them to bloom again.

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Christmas Events

to help you enjoy this season

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4-H Santa Train

he 4-H Santa Train will gear up on Thursday, December 17, 5-7 p.m. For $5 your child can enjoy a movie, popcorn, talk to Santa and get a bag of goodies to take home as well as ride the train down Main Street.

Due to social distancing this event has been moved to the Off the Square Market near the Downtown Shopping Center.

Special events of the evening will include non-stop Christmas movies on the big screen, pop corn, a chance

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to chat with Santa as he sits in his sleigh and a bag of goodies to carry home and enjoy. The little draw string bag will have cookies and different coloring activities as well as a package of reindeer food for Christmas Eve as well as other things to keep the little ones busy for hours to come.

The highlight of the evening will be that magical ride down snowflake lane streets of the city in the train.

For more information call Jane Chamblee, 4-H agent, at the Pontotoc County Extension Office at 662-489-3910.

Algoma Live Nativity

f you want to come away and begin your December weekend by teaching your children the true meaning of this blessed season, then drive to the little town of Algoma on Highway 15 South. Algoma Baptist Church will once again be hosting the live Christmas Nativity this year Friday and Saturday, December 4 and 5, 6-9 p.m. even if it rains. Folks can even drive through any time during the day and see it as well. The folks won’t be out there, but the time of reflection on the real meaning of Christmas will be there.

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The five scenes portrayed are: * The angel appearing to Mary * Mary and Joseph on their way to Bethlehem * Mary, Joseph and the baby Jesus in the manger * The angel appearing to the shepherds * Three wise men on their way to find the new-born King There is no charge. Bring your group by bus, by van or by car. Algoma Baptist Church is located off Highway 15 South, one mile down Algoma Road.

Breakfast with Santa

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cru’s breakfast with Santa will be Saturday, December 12 at the Community House there in Ecru from 8-11 a.m. Cost is $5 for the breakfast and a canned good to get to ride on the train.

Christmas Calendar Christmas Parades

• The Sherman Christmas Parade was slated for December 5, however due to the mask mandate officials opted to cancel this year.

• Ecru Christmas Parade was slated for December 5, however due to the mask mandate officials opted to cancel this year.

• Pontotoc City Christmas Parade was slated for December 7, however due to the Governor’s mask mandate for Pontotoc County through Dec. 11, officials opted to cancel this year.

• All activities on these pages are subject to delay or cancellation because of the Covid 19 pandemic. Please check the pages of the Pontotoc Progress for any updates on your Christmas happenings.

Friday, December 4

• Thaxton Christmas parade - 6:30 p.m. Line-up time will begin by 5:30 p.m.and parade starts at 6:30 p.m. Please be making plans to enter a float, antique cars, tractors, ATV, walk as a group, or “whatever.” Let us make this a Christmas Parade that we can remember. There will be no activities at the park building.

• Algoma Drive-thru Nativity - 6-9 p.m. Discover the true meaning of Christmas through the six scenes of the nativity.

Saturday, December 5

• Sherman Christmas Parade - 2 p.m. Line-up time will begin 1:30 p.m. at Barclay.

• Algoma Drive-thru Nativity - 6-9 p.m. Discover the true meaning of Christmas through the six scenes of the nativity.

• Ecru Christmas parade - Cancelled due to pandemic.

Monday, December 7

• Pontotoc Christmas Parade - cancelled due to mask mandate because of the pandemic.

Saturday, December 12

• Breakfast with Santa in Ecru - 8-11 a.m. $5 for breakfast.

Canned good to ride the train

Thursday, December 17

• 4-H Train Ride at the Off the Square Market 5-7 p.m.

Watch Christmas movies! Eat popcorn! Talk to Santa! Ride the train down snowflake lined streets! $5 each child for these special activities.

All calendar activities are subject to delay or cancellation because of the Covid 19 pandemic. Please check the pages of the Pontotoc Progress for any updates on your Christmas happenings.

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Little Angels

are ready for adoption at the Salvation Army thrift Store

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t is time to open your hearts to those least of these our brothers and sisters who need a little Christmas cheer in the form of Salvation Army Christmas Angels.

They have been placed on the tree and are ready for adoption. After you choose your boy or girls please do your

shopping and carry it back to he thrift store on Reynolds street.

Rather than having everyone come at once, organizers will call the family to come get the goods when you deliver them.

The deadline to bring your gifts back to the Salvation Army is Thursday, December 17.

Salvation Army

has stepped up with the times at the Christmas kettles

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he bright red kettles with the bell ringing beside it is the key signal that the Christmas season is here. If you want to help out there is always a need for bell ringers.

If you are shopping for Christmas, getting food for dinner or making a trip to the bank there’s always a chance to donate.

However, if you find yourself without a dollar or two or some change in your purse or pocket, you can pay by phone this

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year.

There are smart chips and QR codes in the signs that connect with the Apple Pay or Google Pay app on your phone.

All you have to do is tap for Apple Pay or Google Pay. If don’t have either one of those, if you just use your camera and scan the QR code. So ring a child’s Christmas a little brighter this year with your gift to the Salvation Army. Any monies you donate in Pontotoc will stay here.

Santa Letters & Old Photos

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are due Friday, December 4

anta Claus is standing by getting ready to receive all those letters! We want to help him by getting them to the North Pole early and then publishing them in the Progress.

So get your pencils out and get those letters written while you are on Thanksgiving vacation! Or you can E-mail your

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ne of the most cherished Christmas memories folks in Pontotoc have is looking at all the old photos of your past. Countless people far and wide enjoy looking at pictures that depict a simpler time of life and enjoy reading the names of the people who were part of their past.

This year the old photos for the newspaper are due by Friday, December 4 so we may have time to get them processed for the Christmas Paper which will be Wednesday, December 23.

Photos may be emailed to the Progress at regina.butler@

letters so they will get here faster. The last day to have letters to the office is Friday, December 4. Please email them to pontotoc.community@journalinc.com and put Santa Letters in the subject line or they won’t be picked up as a letter. If you choose to mail them, send it to Santa Claus; P.O. Box 210; Pontotoc, MS 38863.

journalinc.com. Please identify each photo. If there is a circle of people you may identify them clockwise from top left. If there are rows of people, please start on the front row and identify them left to right. Please let us know what the occasion is, whether it is a school day or just outside playing in the sunshine, or an important occasion like a birthday.

Please let us know who submitted the photo so we may give you credit.

You may also bring photos by the Progress office at 13 Jefferson Street or mail them to c/o Regina Butler; P.O. Box 210; Pontotoc, MS 38863.

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