Peek Into Christmas 2021

PEEK INTO

Christmas

2021

A supplement of the Pontotoc Progress

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Contents

Carnes Farm

Adorning your tree with Pontotoc history What is your favorite moment of Christmas?

Beautiful Barbie still reigns at Christmas How to pet proof your Christmas tree Folded napkins give that extra touch to your Christmas dining Holiday recipes Salvation Army Angel Tree The birth of Jesus New Year’s Eve Party Ideas Santa visits around the town Christmas calendar

On The Cover

PEEK INTO

Christmas

2021

Santa enjoyed looking at all the neat gifts of yesteryear while he visited Antiques on Main recently and saw all the charming natural ornaments you an adorn your Christmas Tree with. He also made stops in Ecru and all across the city of Pontotoc to see all the lovely gifts you can give to your loved ones this year. So look at these pages first; make your list; check it twice and shop local!

A supplement of the Pontotoc Progress

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Affordable Employee Benefits..........83 Aleigh’s Envy Boutique...................66 Algoma Country Store......................77 Antiques in Pontotoc.........................18 Aunt Kimmie’s Front Porch Sitting...21 Bank of Pontotoc...............................28 Baps BBQ.........................................11 Blacksmith’s BBQ............................23 Boyles Tire & Auto Care..................63 Christian Connections.......................28 Circle of Friends................................67 City Mercantile.................................32 CK Walls/Trend to Pretend...............76 Crossroads Rehabilitaion....................8 Delta Daisy.......................................74 Ecru Garden Center..........................16 Endville Storage................................28 Fallen Oak........................................21 First Choice Bank...............Back Cover Flowers & Gifts by Redele...............11 Friendship Fitness.............................81 Friendship Medical Clinic.................83 Friendship Pharmacy........................82 Friendship Travel Center..................82 H&R Jewelry....................................63 Happy Day Cafe................................37 Image Awards & Gifts.......................77 Image Screen Print............................70 Jim’s Lily Pad...................................74 Johnson’s Wrecker............................74 Lifted Nutrition.................................18 Madges Country Store......................39 Market Basket...................................38 McCoy’s Meat Market......................66 Melinda Nowicki................................8 Merle Norman...................................18 Michael Jolly - Shelter Insurance......71 Montgomery Drugs............................6 Moore Brothers Auto Sales..............28 Moore’s.............................................29

Mossy Oak Properties.......................27 Nate’s Steakhouse.............................70 Needleart Fabrics & More................77 Oxford Pawn Shop...........................37 Park Medical Clinic..........................63 Patty Turk Properties...........................7 Peoples Finance................................11 Physical Therapy...............................23 Pickens Pest Control.........................21 Pontotoc Animal Clinic.....................16 Pontotoc Home Center......................33 Pontotoc Loans.................................39 Pontotoc Progress.............................62 Pontotoc Shell Express.....................17 Price Cutter.......................................33 Pure Bliss............................................2 Reeder Farm Supply, Inc..................23 Renasant Bank..................................11 Ricky Ferguson.................................19 Rogers Furniture.................................3 Seafood Junction..............................66 Snow Cream Corner..........................71 Southern Garage.................................6 Sydnei’s Grill....................................19 Tanglefoot Market at Ecru.................81 The Butcher Block............................70 The Carousel.....................................71 The Gift Shop....................................70 The Rack...........................................32 The Red Door....................................36 The Tin Nickel....................................8 Thompson Insurance Brokerage, Inc.63 True Blue..........................................27 True Valuables...................................67 Van McWhirter..................................39 Wade................................................10 Washington Holcomb.......................22 Wood & Cloth...................................76 Wood Eye Clinic...............................22 Young’s Tire......................................26

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

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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Still making glad the heart of childhood

in Pontotoc

It is the magic of Christmas morning. It is sleepy headed children running down the hall to see what is under the tree. It is a nativity scene reminding us of why we do have Christmas; while family gathers around the Bible to read of His holy birth. It is enjoying hot chocolate by the fire or waiting to see our loved one on a float, marching in the band or singing Silent Night. Francis Parchellus Church once wrote: “Yes, Virginia, there is a Santa Claus. He exists as certainly as love and generosity and devotion exist, and you know that they abound to give to your life its highest beauty and joy. The most real things in the world are those that neither children nor men can see.” So while you peruse these pages and see all the tangible things of this season, may the joy of the incarnation of Love Himself make the season have depth of meaning in your home. Enjoy your peek into this season of peace and comfort.

Merry Christmas from the Pontotoc Progress Staff!

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Carnes Farm owners Adam and Ali Carnes, along with daughters Neeley Ross (left) and Culley Ann, take a walk through the hundreds of Christmas trees which are ready to harvest for the upcoming Christmas holidays.

PHOTO BY DAVID HELMS

Carnes Farm BY

HANK WIESNER

Bring your family, get a breath of fresh air, take your time and pick out a Christmas tree

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F

or Carnes Farm, which is Pontotoc County’s only Christmas tree farm, the Christmas season began Saturday, Nov. 20, when folks were able to choose and cut their own Christmas tree.

The farm, owned and operated by Adam and Ali Carnes, is located at 164 Hurt Wood Road, Pontotoc, about 1 and a half miles south of the Highway 15-41 junction.

To get there, head south of Pontotoc on Highway 15, then west on Hurt Wood Road. Call the Carneses at 662- 419-1286 with any questions.

It opens Monday through Saturday 10 a.m-5 p.m., closed Wednesday, Sundays open 1-5 p.m.

It is open the whole week of Thanksgiving 10 a.m.-5 p.m. except Thanksgiving Day. The farm will be closed Thanksgiving Day. The parking lot is in a field next to the road.

“We will close upon selling out for the season or December 24, whichever one comes first. There may also be closures upon inclement weather days. Follow us on social media for those updates,” said Adam Carnes.

The farm offers “choose and cut” trees from 5-12 ft. tall, as well as a limited quantity of Fraser Fir trees ranging from 7-9ft. tall.

The farm is a retail-only operation; it sells to the general public but not to dealers.

The farm is in its third year of operation – it sold precut trees bought from elsewhere the first two years and quickly sold out.

It is selling its first harvest of trees that have reached maturity.

“The idea of the Christmas tree operation came from above, and has survived with a lot of help from above, as well as here on earth,” Adam said.

“God put this on my heart to do in 2018. I had graduated with a two-year landscape management degree from Northeast. My dad and I had mowed lawns for years as sort of a hobby. I wanted outdoor work, and some way to productively use the 200 acres of Ali’s family land.

“Meanwhile, I had joined the Fire Department, and all firefighters have side jobs. I was sitting in the station one day and the idea of a Christmas tree farm came to me. I began researching the idea.

“Ali and I prayed about it a lot, and the more we prayed the more demanding the prayers became. We prayed to God that ‘if it’s Your will, light the way and we’ll walk the path,” and the rest is history,” he said.

“I didn’t know anything about operating a Christmas tree farm, so we joined the Southern Christmas Tree Association. That’s primarily an organization of Christmas tree growers in Alabama, Louisiana, and Mississippi.

“Those folks really came through for us in a big way – three months later we had more information than we knew what to do with.

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“We also have to give huge props to Pontotoc County Agent James Shannon, who did a lot of research through the MSU Extension Service for us, even though the topic was new to him,” Carnes recalled.

“My family and I have always loved Christmas. Jesus was born to the Virgin Mary, and He’s the reason for the season.

“We want to make the farm a place where you can bring your family, get a breath of fresh air, take your time and pick out a tree.

“We’re trying to create a family friendly atmosphere where families can start a Christmas tradition that will carry on for years,” he said.

Operating the tree farm is sort of a fulltime part time job, he said. Both he and Ali have full time jobs. He’s a third generation firefighter – his grandfather and father helped found the Pontotoc Volunteer Fire Department – with the Olive Branch Fire Department, and Ali is a special education teacher at North Pontotoc Attendance Center.

The farm occupies only about four acres of the Carneses’ several hundred acre spread, but it’s a unique form of farming, he said. “We raise a crop, but you harvest it every three or four years, instead of having a crop each spring or fall.”

The farm offers a number of advantages, he said. It’s the chance to be outside, the satisfaction of keeping agricultural land productive, and the possibility of a small income stream as a seasonal moneymaker after he retires from the Fire Department in another 12 years or so.

Although retirement is a long term goal, for now, he and Ali are putting profits from the operation back into it in the form of equipment and land improvement. There are also plans to build a center on the farm that can be used for various events such as family gatherings.

Each winter, he plans out what he’ll do following spring. Then each spring, he preps the fields, checking soil Ph, laying out tree rows, breaking up compaction and hardpan, tilling rows, using lime and fertilizer.

As spring planting starts, it’s an “all hands on deck operation. “It’s me and dad and lots of family members. It’s work that needs to be done quickly. You don’t want it stretching over a week or two, ” he said.

This year, he has 800 trees planted in three separate fields totaling 1.5 acres, with each 12-24 inch high seedling planted 6.5 ft. apart on center, with rows 10 ft. apart.

He ties each plant to a nearby stake, which helps trees avoid double topping. He rotates his fields, harvesting trees 7-11 ft. tall from one field one year, another field the year after that, and replanting the field he’s taken the trees from.

He shears the trees 2-4 times a year de-

“I can’t count the number of customers who have told me throughout the year they can’t wait to come again to buy a tree. For many, going out to cut a Christmas tree is a family tradition, and now our farm is part of it,” - Adam Carnes

pending on the growing season, as they grow, to transform the wild new growth into a cone shape. He varies the shapes –“It’s all a matter of personal preference. Some people want a cone shape, some prefer a skinny tree, some want what’s called a fat-bottom girl: Fat on the bottom and coming to a skinny top.”

Currently the fields are planted in Ovensii Leyland Cypress, Leighton Green Leyland Cypress, and Blue Ice Arizona Cypress, which grow best in the Southern climate.

The trees grew more quickly than expected. “We chose these trees through trial and error. When I started, I though it would take four years to grow the trees to where we could harvest them. Instead, it’s only taken two and a half years to produce this first harvest,” he said.

He said bugs and other insects aren’t much of a problem.

He’s lost a tree to a four-legged pest, however. “A buck rubbed a tree down recently.

It was just one tree, so I let him use it all season to do his thing on it. Other growers report rabbits can eat the foliage off baby trees, and said armadillos scratch up the base of a tree, but that’s been no problem with us,” he said.

He sprays once annually for ant control, and doesn’t spray the trees with pesticide unless he sees a problem, such as brown recluse spiders wasp nests. “I don’t want to cut a tree and have anyone taking them home,” he said.

He does spray every 21 days with a mixture of liquid fertilizer and fungicide to prevent leaf blot or other problems, and for

weed control. He rotates the fungicide so the trees don’t build up resistance.

He hasn’t done any irrigation work on the tree farm, but did use a water truck his first year. “ I trust in the Good Lord to give’em water when they need it,” he said.

And what becomes of trees that are uncut? “Let’em grow. Maybe they’ll be bigger and better next year. We’ve already put the time and pesticide into the tree, so why cut it? Maybe next year, someone will be looking for a 14 foot tree,” he said.

The biggest hurdle he’s had to overcome to get where he is? “The initial steps of beginning and the all inclusive fear of failure: What if no one comes to buy a tree?”

That fear certainly hasn’t materialized so far, he said.

He said when Christmas tree customers come to the farm, they’re liable to be a curious and unpredictable bunch. Despite signage, posts, and cones, they’ll drive where you don’t want them to and do things you never imagined they would.

But selling Christmas trees is almost always a feel-good experience and it’s rewarding to be a part of that. Nobody is unhappy when they come to get a tree.

Unlike shopping for life insurance, Christmas trees are a purchase that people are excited about. He appreciates the loyalty he’s already seen from local residents.

“I can’t count the number of customers who have told me throughout the year they can’t wait to come again to buy a tree. For many, going out to cut a Christmas tree is a family tradition, and now our farm is part of it,” he said.

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Adorning your tree with

Pontotoc History W

BY

REGINA BUTLER

hat could be more beautiful for your Christmas tree than one that uniquely says Pontotoc? For the past ten or so years a new ornament has been introduced by the Chamber of Commerce and they have become an enduring tradition for many.

Each ornament reflects some historical aspect of Pontotoc and brings back reflections of fond memory from the community house to the joy of children seeing Mr. Simon’s Reindeer run across his yard.

This year there are two of the early ornaments still available for sale which includes the Community House and the Post Office at $5 each.

All other ornaments are $15. They include the 2019 Simon Reindeer, 2020 Santa on Parade and the 2021 ornament which features the Joy Theater. You may purchase these at the Chamber of Commerce. The Simon Reindeer and Joy Theater are still out on order, so if you want to be assured of yours, please prepay through Venmo or go by the Chamber and pre-pay.

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What is your favorite

Moment of Christmas?

C

hristmas memories last for a life time. If something tragic happens around these days, you will always remember it. If something fun happens around these days, it stays tucked back until the closing days of your life. Each person has his own moment of the season that they look forward to and enjoy. Everything from the tall cedar trees filled with Christmas lights to seeing the presents under the tree, young and old alike enjoy the season for all it holds. And some where along the way, our hearts and our feet return to our moorings as we rejoice at the first message of the Holy Season delivered by the angel long ago … “fear not for behold I bring you good tidings of great joy which shall be to all people”. And here are some of the things that folks in Pontotoc are looking forward to seeing this year.

Enjoying quiet time at home with my family. We have so much to be thankful for.

Carla Biffle Hooten Jesus’ birthday.

Marlee Worrell Getting presents.

Maddie Grace Worrell

Spending time with my family.

Evelyn Worrell

Having my family together.

Lori Parker

I’m going to have a new grand baby. It puts a whole new light on Christmas.

Morgan

When I see the manger and the star of Bethlehem and the wisemen, and knowing that we are celebrating Jesus is born.

Brenda Chamblee

Gathering to see my family.

Jim Smith

Getting together with family and having time off of work and being able to relax. I also enjoy looking at people’s decorations. I took my grandchildren out to see them just like we went when I was little.

Celessica Young

The look on my kids faces.

Molly Jones

Happiness, hope and love.

Jaren Swords

It’s Christmas Day! Thinking about the Lord and Praying to Him.

Michael Hattox

It’s Jesus birthday. It’s not just the family, that’s good, but it is His day and everything else falls into place.

Donna Bridgeman

Just being with family and seeing the lights on the tree.

Barbara Harrison

The food and seeing peoples face light up when they see what they got.

Macy Harrison

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Beautiful Barbie

still reigns at Christmas BY

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REGINA BUTLER

Hottest toys Santa will be packing in his sleigh this year Source: cnet.com

V Tech KidiZoom PrintCam

A kids’ camera that prints actual photos. Cameras that print physical photos are hot this year, and VTech makes a great version especially for kids. The KidiZoom PrintCam’s cool features – including over 110 photo templates and video games – will provide hours of fun. Bonus: The included paper roll prints up to 80 images, which come out to mere pennies per print.

Razor RipRider

Razor’s RipRider 360 Lightshow trike features 60 LED lights that are motion-activated, making for an exciting ride.

It’s not all looks, though; this sturdy trike has dual inclined caster wheels for 360 turns and spins, plus an MX-Style handlebar. It’s best for ages 5 and up.

M

ost every woman from age 62 on down remembers their first Barbie. First introduced into the United States toy market in early 1959 the 11 inch tall doll took the country by storm with her long eyelashes and her penchant for fashion.

She was every girls dream with her beautiful dresses and full trousseau.

Here are some interesting facts about the doll that has been so wildly popular.

Her full name is Barbara Millicent Roberts and her birthday is March 9, 1959. Her first two friends were Ken, introduced in 1961 and Midge 1963; and her little sister Skipper in 1964.

Since then she has been introduced as a nurse, baby sitter, nutcracker, big city dream doll, as Dorothy in the Wizard of Oz, I Love Lucy and as a Muslim doll because she has world wide appeal.

Each year there is a Barbie Holliday doll.

Her hair has come in black, brunette and blonde. She has boats, cars, dream houses, high heels, flat shoes, brushes, combs, mirrors, campers; you name it she has it for hours of play. So for the past 62 years this little 11 inch grinning piece of plastic with her smile has endeared the heart of childhood and her time still ticks on.

Bluey’s Caravan

Bluey the dog is the star of her eponymous hit TV series, and we have a feeling that Bluey’s Ultimate Caravan Adventures playset is going to do very well this holiday season.

The set includes figures of Bluey, dad Bandit and friend Jean Luc, as well as plenty of accessories for a fun-filled camper vacation.

Endgame Legos

And for the Lego lovers, Superhero fans can recreate the final battle of the Marvel Avengers: Endgame movie with this Lego set. As usual with Lego, the details are top-notch. The 527-piece set includes Iron Man’s lab, a meeting area, a prison cell, a van with a time-travel machine and more. You also get Thor, Captain America, Black Panther, Iron Man, Scarlet Witch and Chitauri warrior minifigures, plus a Thanos figure and an Ant-Man microfigure.

Baby Alive

Baby Alive is a perennial toy favorite, and this year’s Lulu Achoo is sure to be a popular gift. The interactive doll actually lifts her hands and exclaims, “Sniff, sniff ... Achoo!” when she’s “sick.” Her nose and forehead light up red and in fact, the doll has over 50 reactions. The included doctor’s station will help kids heal Lulu, and when she’s feeling better you’ll hear giggles.

Regina the Squishmallow Corgi

Squishmallows are all the rage right now, so you can’t go wrong gifting a smushy Squishmallow corgi.

The pillow pet combines two trends: Corgi dogs and Squashmallow toys.

The adorable 12-inch pup (named Regina!) is perfect for snuggling or putting on display. But be careful, you could be starting a Squishmallow collection.

This is just a sampling of the toys that are out there. Better see Santa now if you want it in the sleigh for your little ones this Christmas.

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How to pet proof your

Christmas Tree BY

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REGINA BUTLER

C

hristmas is in the air. You are ready to decorate that beautiful tree that you have cut or hauled out of the attic. You are looking forward to enjoying the season with your new pooch with visions of lying on the couch with the lights twinkling and watching the crackling fire either on tv or in a real fire place.

Now, if you have a new dog or cat in the family you may have a challenge when it comes to keeping your Christmas tree safe from paws, claws and teeth.

When you first put your tree up, whether it is an artificial or a real one, make sure it is stable and can stand the test of a climb from your cat or a little paw slap from your Great Dane. One way that I have kept my tree up is by putting a hook in the ceiling that just stays there. When Christmas comes around we tie the tree to the hook. You can use a high test fishing line, or nylon twine, it comes in green so it will blend in with your tree.

And while critters can’t see in full color like we can, they will enjoy the yellow and blue lights, but the winking and twinkling may attract their attention especially if the string happens to be sagging off the tree a bit and can be easily swatted. So make sure your lights are tucked into the tree properly and any extension cords out of their site to keep them from chewing on them. You can either duct tape excess wires to the wall or secure them in electric tubing.

Your prized Christmas ornaments should be hanging at the top of the tree, while shatterproof or wooden ones should be at the bottom so if kitty or pup gets in a playful chewing mood there won’t be glass everywhere.

If you have a real tree, a dogs propensity to drink any water that is available may kick in. Did you know the the simplest solution to keep your dog or cat out of this is to add a little silver to the base of your tree once you fill it up with water?

Silver as in tinfoil. Cats hate climbing on it and dogs hate stepping on it. You can cover the tinfoil up with that pretty tree skirt. Put some orange oil in a spray bottle or place orange peelings around the base of the tree because they don’t like the smell of citrus either.

The first year our Tuck lived at our house we had trouble with him wanting to get under the tree to do some businesses that didn’t smell too good.

After a couple or three times of cleaning up the floor I finally had to restart to gathering every basket I had in the house and placing a basket fence around the tree to keep him out. It worked. The next year he didn’t even try to get under it. This also works to keep those chewing dogs away from the rattle and crinkle of the Christmas presents that you have so carefully wrapped.

Whatever you do, use firm commands to keep the critters away from climbing or being around the tree. Use positive re -enforcement of good behavior when they are behaving and spend quiet time with them on the couch. They will soon learn this is your special space and they can enjoy it too.

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Folded Napkins

give that extra touch to your Christmas dining BY

N

REGINA BUTLER

apkins are an integral part of our life when it comes to our family meals. Hardly a gathering is without stack of paper napkins or pretty cloth ones. If you want to make your gathering, whether it be a buffet style or a sit down style, have that little extra touch, consider taking the time to fold your napkins.

They can be prettily folded whether you are using paper or cloth. If you use paper, purchase the heavier weighted napkins because they won’t tear as easily while you are folding. Now, there again it depends on your folding. If you are simply going to gather the napkins and put them in a pretty circle of poinsettia like is in the picture, you can get the red and green party napkins from Dollar Tree.

Napkins are a nice way to disperse party favors to your guests as well. Get small Christmas ornaments that come in packages, and use the little rope or hanger to wrap around the napkin.

Now if you don’ want to go to the trouble to fold the napkins, you can just wrap your silverware or plastic ware in them

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and put them in a pretty basket.

But for those of you who want to try your hand at folding here are some ideas for sit down or buffet style. If you are having a buffet, the single folded pocket style or the slanted pocket style napkins are best for the ones that you wish to put eating utensils into.

Any of the folds work for however you prefer to serve your guests. Look at these ideas and think outside the box. Use these as your inspiration to make them your own. For instance, if you want to fold your napkins into the bow and you have a buffet, you don’t have to put an expensive napkin ring around it, buy the shiny chenille stems and cut them in half and wrap them around your paper napkin where the ring should be. You can even fold the ends of the stem into a tiny bow.

So whether you are dressing your table with the fine china that grandmother gave you or foam plates that can be whisked away in a hurry so you can get on with the visiting give it that extra special touch with a folded napkin. It will be worth your time and effort.

Folded Napkin Ideas Bow

Pocket

Tree

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Party Starting

Appetizers

Cranberry Dip

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Cocktail Meatballs

Snowman Cheeseball

1 pound lean ground beef 1 egg

2 tablespoons water

1/2 cup bread crumbs

3 tablespoons minced onion

1 (8 ounce) can jellied cranberry sauce 3/4 cup chili sauce

1 tablespoon brown sugar

1 1/2 teaspoons lemon juice Preheat oven to 350 degrees F. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake in preheated oven for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice.

Add meatballs, and simmer on low for 1 hour before serving. These do very well in a slow cooker, you can simmer them before serving, as well as keep them hot for the duration of your party.

Sausage Cheese Balls 2 pounds pork sausage

1 1/2 cups buttermilk baking mix

16 ounces shredded Cheddar cheese 1/2 cup diced onion

1/2 cup chopped celery

1/2 teaspoon garlic powder

Preheat oven to 375 degrees F. Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. Mix well and form into 1 inch balls. Place on ungreased cookie sheet 1/2 inch apart. Bake for 15 minutes or until golden brown.

Cranberry Dip

1 (12 ounce) package fresh cranberries 1 cup white sugar 1 cup apricot jam

1 cup chopped pecans (optional)

1 (8 ounce) package cream cheese Preheat an oven to 350 degrees F .

Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.

Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.

Snowman Cheeseball

3 packages (8 ounces each) cream cheese, softened 4 cups shredded Cheddar cheese (16 ounces) 2 tablespoons basil pesto

1 tablespoon grated onion

1/4 teaspoon yellow mustard 2 drops red pepper sauce

1 container (4 ounces) whipped cream cheese, softened Serve with your favorite crackers

Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third mixture. Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape.

Shape each cheese mixture into ball. Wrap each ball, label and freeze. About 12 hours before serving, remove balls from freezer. Thaw in wrappers in refrigerator. Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. Store covered in refrigerator.

HINTS: You can make this cute little guy up to 1 month ahead! Guests may be a little reluctant to start sampling your delicious creation, so make extra to fill serving bowls to help get them started. Use your imagination to decorate this whimsical snowman! You can use fresh rosemary and dried cranberries (crown), chopped olive pieces or raisins (eyes and buttons), pimiento or red bell pepper (mouth), radicchio or carrot ribbon (scarf), and asparagus spears or celery sticks (arms). Read more at bettycrocker.com.

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Pizza Dip Skillet

Caramel Corn Snack Mix

1/2 cup ricotta cheese

1 teaspoon dried parsley flakes

1/2 teaspoon dried basil leaves 1 clove garlic, finely chopped 1/8 teaspoon salt

1 cup shredded mozzarella cheese (8 oz) 2 tablespoons Parmesan cheese

24 Totino’s™ Pizza Rolls™ Frozen Pizza Snacks Cheese

3 tablespoons canned Muir Glen™ organic pizza sauce (or any pizza sauce from a jar) 1/4 cup mini pepperoni

Fresh parsley, if desired Heat oven to 450 degrees; In small bowl, mix ricotta cheese, parsley flakes, basil leaves, garlic and salt. Set aside. In another small bowl, mix mozzarella and Parmesan cheeses. Set aside. In 9-inch ovenproof skillet, arrange pizza snacks along outside of skillet in 2 rows. Place ricotta cheese mixture in opening in middle of skillet. Top cheese mixture with pizza sauce and half of the pepperoni. Top with shredded cheese mixture and remaining pepperoni. Bake 14 minutes. Top with fresh parsley.

Serve immediately, dipping pizza snacks in warm pizza sauce center.

Chef John’s Party Cheese Puffs 1/2 cup water

Caramel Corn Snack Mix

1/4 cup butter 1 pinch salt

8 cups popped popcorn

1/2 cup flour

2 cups small pretzel twists

1 teaspoon fresh thyme leaves

4 cups crispy rice cereal squares 1 cup pecan halves

1 cup packed brown sugar 1/2 cup butter

1/2 cup light corn syrup

1 teaspoon vanilla extract 1/2 teaspoon baking soda

Preheat oven to 300 degrees F. In a large bowl, combine the popcorn, cereal, pretzels and pecans. In a saucepan over medium heat, combine the brown sugar, butter and corn syrup. Cook and stir until mixture comes to a boil. Reduce heat to medium low; cook without stirring for 5 minutes. Remove saucepan from heat and stir in vanilla and baking soda. Pour over popcorn mixture and toss until evenly coated. Bake at 300 degrees F (150 degrees F) for 30 minutes, stirring after 15 minutes. Transfer to large piece of parchment paper and cool completely.

Break into chunks once cool.

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2 large eggs

1 teaspoon ground black pepper

1/2 cup shredded sharp Cheddar cheese, divided Preheat oven to 425 degrees F (220 degrees C).

Line a baking sheet with a silicone baking mat. Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes. Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese. Bake in the preheated oven until golden and puffed, 15 to 20 minutes.

Warm, Delicious

Christmas Breads

Cranberry Orange Quick Bread Peek Into Christmas 2021

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Cranberry Orange Quick Bread

Pineapple Cherry Loaves

1/4 teaspoon baking soda

8 large eggs, room temperature

1 3/4 cups white sugar

3-3/4 cups all-purpose flour

1 cup mandarin orange segments, drained

1 teaspoon baking powder

2 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt

1/2 cup butter, melted 2 cups cranberries 2 eggs

3/4 cup milk

3/4 cup sour cream

1 teaspoon vanilla extract

1 teaspoon orange extract Preheat the oven to 350 degrees F. Grease two 8x4 inch loaf pans.

In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans. Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely. allrecipes.com

1-3/4 cups butter, softened 2 cups sugar

1 teaspoon vanilla extract 1 teaspoon salt

2 cans (8 ounces each) pineapple chunks, drained

1 jar (10 ounces) red maraschino cherries, drained and halved

1 jar (10 ounces) green maraschino cherries, drained and halved 2 cups chopped walnuts (optional)

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; add to creamed mixture until well blended.

Stir in pineapple, cherries and nuts. Pour into three greased and floured 8x4-in. loaf pans. Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. tasteofhome.com

Santa Bread

Flour, for rolling out dough

3 tubes French bread dough 4 tbsp. olive oil

Sweet Potato Cinnamon Bread

1 c. grated Parmesan

2 teaspoons baking soda

3 drops red food coloring

1/2 teaspoon baking powder

Preheat oven to 350° and line a large baking sheet with parchment paper. On a lightly floured surface, shape one of the logs of bread dough into a wide triangle (this will be Santa’s head and hat).

Shape the second log of dough into a long semicircle, then use scissors to cut strips, leaving about 1/2” to keep the strips all connected. Lay this piece on to bottom of the triangle, then twist the strips into spirals.

Use the third log of dough to make the nose, mustache and hat details. Lightly beat one of the eggs to make an egg wash and then brush the face with it. Place olives to make eyes and pepperoni to make the rosy cheeks. Brush the mustache and beard with the egg wash and sprinkle with parmesan.

In a small bowl, whisk together the other egg and the red food coloring. Brush all over the hat and nose. Sprinkle the base and the tip of the hat with more parmesan.

Bake until the bread is golden, about 30 minutes. Cool on wire rack for at least 10 minutes, then serve warm. delish.com

3-1/2 cups all-purpose flour 2-2/3 cups sugar 1 teaspoon salt

1-1/2 teaspoons ground cinnamon 1 teaspoon ground ginger

1/2 teaspoon ground cloves

4 large eggs, room temperature 2 cups mashed sweet potatoes 2/3 cup canola oil 2/3 cup 2% milk

1-1/2 cups raisins

1 cup chopped walnuts (optional) Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir just until moistened. Fold in raisins and walnuts. Transfer to 4 greased 5-3/4x3x2-in. loaf pans.

Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool. tasteofhome.com

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2 olive slices 2 pepperonis

2 eggs, divided

Glazed Cranberry Sweet Potato Bread 3-1/2 cups all-purpose flour 1-2/3 cups sugar

2 teaspoons baking soda

2 teaspoons pumpkin pie spice 1 teaspoon baking powder 3/4 teaspoon salt

4 large eggs, room temperature, lightly beaten,

2 cups mashed cooked sweet potatoes 1 can (14 ounces) whole-berry cranberry sauce

2/3 cup canola oil

3/4 cup chopped pecans glaze:

1 cup confectioners’ sugar

1/4 cup orange juice concentrate 1/8 teaspoon ground allspice

In a large bowl, combine the flour, sugar, baking soda, pie spice, baking powder and salt. In another large bowl, combine the eggs, sweet potatoes, cranberry sauce and oil. Stir into dry ingredients just until moistened. Fold in pecans. Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine the glaze ingredients until smooth; drizzle over cooled loaves. tasteofhome.com

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Cheesy Christmas Tree Pull Apart Bread

Cheesy Christmas Tree Pull Apart Bread 1 cup warm water

10 g (2 tsp) instant yeast 1 tbsp sugar 4 cups flour 1 tsp salt 1 egg

1 tbsp butter

For the filling

200 g Mozzarella cubed

(use any good melting cheese you like) For the topping 1 egg beaten

1 tbsp dried herbs (I used standard mixed herbs but

you can use any dried herb seasoning of your choice) flaky sea salt

For serving (optional) Pomegranate rubies

[or you can use fresh cranberries] Rosemary

Our Favorite Lemon Loaf 1/2 cup butter 1 cup sugar 2 eggs

1/2 cup milk

1 1⁄2 cups all-purpose flour 1 teaspoon baking powder 1⁄2 teaspoon salt

1 lemon (rind of) GLAZE

1 lemon (juice of) 1⁄4 cup sugar

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating until creamy. Blend in milk. In another bowl, mix together flour, baking powder, salt and lemon rind. Pour into batter. Stir to moisten. Scrape into greased 9 x 5 inch loaf pan. Bake in 350 degree farinheight oven for 55 to 60 minutes. Cool in pan for 5 minutes. Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over. Cool.

Glaze: Combine lemon juice and sugar in saucepan. Stir and heat till sugar is dissolved. Spoon evenly over top of hot loaf.

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To make the dough, whisk together the water, yeast and sugar. Allow to stand for 5 minutes until frothy. In the bowl of a stand mixer, combine the flour and salt and mix.

Pour the yeast mixture into the flour and mix until the dough starts to come together. Add the egg and butter then knead for 5 minutes until the dough is soft and smooth. The dough should come away from the sides of the bowl while kneading.

If the dough is too sticky, add 2-3 tablespoons flour, one tbsp at a time and allow to knead until the dough is smooth.

Transfer the dough to a greased bowl and cover with plastic wrap. Place in a warm spot and allow to rise for 60-90 minutes until doubled in size.

Once the dough has risen, break golf-ball sized pieces off and flatten in the palm of your hand. Add a cube of cheese then bring all the edges up, pinching them together then roll into balls.

Place the dough balls onto a parchment-lined baking sheet or large sheet pan in the shape of a Christmas tree.

Allow a little space in between the dough balls.

Cover the Christmas tree bread loosely with plastic wrap and allow to rise while the oven heats up.

Preheat the oven to 180°C/350°F. Brush the risen bread with beaten egg and sprinkle with dried herbs and salt.

Place in the oven and allow to bake for 20-25 minutes or until the bread is golden brown and cooked through.

Remove from the oven, allow to cool for 10 minutes then decorate with pomegranate rubies and rosemary (optional) before serving. simply-delicious-food.com

The main attractions at your

Christmas Dinner

Orange Turkey Peek Into Christmas 2021

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Cilantro Lime Chicken

1 1/2 lbs. skin-on deboned chicken thighs

lime wedges, for garnishing

4 tablespoons finely chopped cilantro stems and leaves 2 tablespoons lime juice

chopped cilantro, for garnishing

1 teaspoon red chili flakes or more

3 tablespoons olive oil

1/2 teaspoon salt or more to taste

Marinade

4 cloves garlic, minced

to taste

Preheat oven to 375°F (190°C).

Whisk all the Marinade ingredients together in a big bowl, mix well. Add the chicken into the Marinade, stir to coat well. Marinate for 15 minutes but best for 2 hours.

Heat up a skillet and pan-fry the chicken with the skin-side down until slightly browned. Turn over and pan-fry the other side of the chicken until slightly browned. Spoon the leftover Marinade on top of the chicken before baking. Bake the chicken for 20 minutes. Transfer the chicken and the Marinade residual to a serving platter (discard the oil), squirt some fresh lime juice, garnish with cilantro and serve immediately. christmas.365greetings.com

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Gingersnap Crusted Ham With Apricot Mustard Sauce 1 8 lb. ham

2 tablespoons apricot preserves 2 tablespoons Dijon mustard 1⁄2 cup brown sugar

1⁄2 cup gingersnap crumbs (about 9 cookies, finely crushed) SAUCE

1 1⁄2 cups apricot preserves 1⁄2 cup white wine vinegar

3 tablespoons Dijon mustard 1⁄2 teaspoon ground allspice

Preheat oven to 325°. To prepare ham, line a broiler pan with foil. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on prepared pan. Bake at 325° for 1 hour. Remove the ham from oven, and cool slightly. Increase oven temperature to 375°. Combine 2 tablespoons preserves and 2 tablespoons mustard, stirring with a whisk. Combine the sugar and crumbs. Brush preserves mixture over ham. Carefully press crumb mixture onto preserves mixture (some crumb mixture will fall onto pan). Bake at 375° for 45 minutes or until a thermometer registers 145°.

Place ham on a platter; let stand 15 minutes before slicing.

To prepare sauce, combine 1 1/2 cups preserves and remaining ingredients in a small saucepan. Bring to a boil; cook 5 minutes. Serve sauce with ham.

Mustard-Crusted Boneless Prime Rib Roast with Cream Sauce 1 (6-pound) boneless prime rib roast, trimmed, tied

4 tablespoons store-bought or homemade Montreal-style steak seasoning, divided

1 cup sour cream

1/4 cup prepared horseradish

1 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt

1/2 cup Dijon mustard, divided

1/4 cup (1/2 stick) melted unsalted butter Season roast all over with 2 Tbsp. steak seasoning. Transfer to a wire rack set inside a rimmed baking sheet and let sit at room temperature 1 hour. Preheat oven to 225°F. Roast the beef until an instant-read thermometer inserted into the center registers 120°F, 3 1/2–4 hours (start checking every 5–10 minutes after 3 1/2 hours). Tent with foil and let sit at least 30 minutes and up to 1 hour. Increase oven temperature to 500°F. Meanwhile, whisk sour cream, horseradish, pepper, salt, and 1/4 cup mustard in a small bowl; set aside.

Remove string from roast; discard. Stir butter and remaining 1/4 cup mustard in another small bowl. Using a pastry brush, thickly coat roast with mustard-butter sauce. Coat with remaining 2 Tbsp. steak seasoning. Roast beef until a brown crust forms, 5-10 minutes. Transfer to a cutting board and carve. Serve with sour cream sauce alongside. Note: Sour cream sauce can be made 1 day ahead. Transfer to an airtight container and chill. epicurious.com

Chicken and Potatoes 6 bone-in, skin-on chicken thighs 1 tablespoon Italian seasoning

Kosher salt and freshly ground black pepper, to taste 3 tablespoons unsalted butter, divided

3 cups baby spinach, roughly chopped

16 ounces baby Dutch potatoes, halved*

2 tablespoons chopped fresh parsley leaves Ingredients for the sauce 1/4 cup unsalted butter

4 cloves garlic, minced

2 tablespoons all-purpose flour

1 cup chicken broth, or more, as needed 1 teaspoon dried thyme

1/2 teaspoon dried basil 1/2 cup half and half*

1/2 cup freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

Season chicken with Italian seasoning, salt and pepper, to taste.

Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.

Sauce recipe To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in chicken broth, thyme and basil.

Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.

Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

Serve immediately, garnished with parsley, if desired.

NOTES: *Potatoes can be cut into thirds or fourths to ensure quicker cooking time. *Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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The Grinch Who Stole Christmas Beef Roast

Orange Turkey 1 turkey

6 clementines

Fresh Rosemary and Thyme sprig, If fresh isn’t available, 1 teaspoon each of the dried 1 stick butter 4 carrots

3 onions peeled 3 celery stalks

Fine chop carrots, onion and celery, add chopped fresh rosemary and thyme and mix into the butter throughly. Get your turkey, using a tablespoon, gently seperate the skin from the meat through the cavity up towards the breastbone of the bird. Once the skin is separated, take half of the flavored butter and push in between the skin and the meat. Massage so that the butter is evenly distributed.

The other half of the butter is to be smoothed over the outside of the turkey. Using a skewer, secure the cavity, so that the skin doesn’t slide. Cover in cling film and keep in the refrigerator until ready to be cooked. Before cooking, chop 2-4 clementines and place in the cavity. Roast turkey in oven on 350 degrees according to directions on package of bird. Baste every 45 minutes.

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The Grinch Who Stole Christmas Beef Roast 6 potatoes, peeled and cut into large chunks 5 carrots, peeled and cut into 2-inch slices 1 onion, quartered

2 -3 lbs boneless chuck roast

1⁄2 cup water or 1/2 cup beef broth 1 tablespoon chives, chopped

2 tablespoons parsley, chopped 1⁄8 teaspoon pepper

1 (1 ounce) package onion soup mix 2 tablespoons Worcestershire sauce

1 (10 3/4 ounce) can cream of mushroom soup Put potatoes, carrots and onion on bottom of crockpot. Place the roast on top, fat side up. Pour in water or beef broth. Sprinkle chives, parsley, pepper and Onion Soup mix over the meat. Pour Worcestershire sauce and mushroom soup over meat.

Cover and cook on low 8-10 hours. **Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.

Sensational

Side Dishes

Sesame Green Beans Peek Into Christmas 2021

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Sesame Green Beans 1 tablespoon olive oil

1 tablespoon sesame seeds

1 pound fresh green beans, cut into 2 inch pieces 1/4 cup chicken broth 1/4 teaspoon salt

freshly ground black pepper to taste Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green. Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

Chef John’s Sweet Potato Casserole

2 1/2 pounds sweet potatoes, peeled and cubed salt

2 tablespoons butter 2 large eggs

1/4 cup maple syrup 1/4 cup buttermilk

Chef John’s Sweet Potato Casserole

1/3 cup milk

1/2 teaspoon vanilla extract

Creamed Pearl Onions See recipe on pg. 56

1/2 teaspoon salt

1 pinch ground allspice

1 pinch cayenne pepper Pistachio crust:

1/2 cup chopped roasted, salted pistachios 1/2 cup light brown sugar 1/3 cup all-purpose flour 1/4 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter. Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt.

Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes. Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish. Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes. Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven’s broiler for 5 minutes to give topping a little more brown color.

Let rest to cool slightly before serving, about 10 minutes.

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Cranberry, Sausage and Apple Stuffing

1 pound sweet Italian sausage, casings removed

4 teaspoons poultry seasoning

[Or any pork sausage]

2 teaspoons dried rosemary, crushed

6 cups coarsely chopped leeks

12 cups white bread cubes, baked until slightly dry

2 cups chopped celery

salt and black pepper to taste

1/4 cup butter

3 tart apples - peeled, cored and chopped

1 cup dried cranberries

1 1/3 cups chicken stock

Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease. Into the same pan melt the butter.

Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock. Bake in a covered buttered casserole at 350 degrees F for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

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Danish Christmas Red Cabbage

Broccoli with Cashews

1 small head red cabbage, cored and shredded 2 cups white sugar

2 cups white vinegar 2 teaspoons salt 3 cups water

Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to a boil, then cover and simmer over medium heat for 1 hour. This can be served immediately, or chilled and reheated later in smaller portions.

Honey Glazed Carrots and Pears 3 Anjou pears, peeled and cut into chunks 3 pounds carrots, peeled and sliced 1 cup butter

2 tablespoons brown sugar 2 tablespoons honey

1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg

1 tablespoon chopped fresh parsley, or as needed Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pears; cover and steam until tender, 5 to 10 minutes. Transfer pears to a bowl. Add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears. Heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes. Pour glaze over pears and carrots; toss to coat. Remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley. allrecipes.com

Broccoli with Cashews

1 1/2 pounds fresh broccoli, cut into bite size pieces 1/3 cup butter

1 tablespoon brown sugar 3 tablespoons soy sauce

2 teaspoons white vinegar

1/4 teaspoon ground black pepper 2 cloves garlic, minced

1/3 cup chopped salted cashews Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

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Layered Potatoes with Cheese 3/4 teaspoon salt

1/2 teaspoon ground black pepper 1/2 teaspoon thyme

2 tablespoons butter, divided 1 thinly sliced sweet onion

1 1/2 pounds Yukon gold potatoes, peeled and thinly sliced 1 cup shredded cheese

[what ever kind of cheese your family likes] Combine salt, pepper, and thyme in a bowl. Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl. Melt remaining 1 tablespoon butter in the skillet; remove from heat. Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the cheese.

Repeat layers, ending with potatoes; sprinkle with remaining salt mixture. Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes.

Run a spatula around edges to loosen; let cool, 5 to 10 minutes. Invert potatoes carefully onto a serving dish.

Creamed Pearl Onions 3/4 cup water salt to taste

2 cups peeled pearl onions 1/4 cup butter

1 1/2 cups cold whole milk 1/4 cup flour

Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes.

Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions. Mix milk and flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more flour if mixture is too thin. allrecipes.com

Heavenly, Scrumptious

Christmas Desserts

Mother’s Sweet Potato Pie Peek Into Christmas 2021

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Festive Fruitcake Bars

Sweet Cookies or Teacakes

Festive Fruitcake Bars

2 tsp. Vanilla flavoring

1 1/4 cup Gold Medal™ all-purpose flour

1 cup sugar

1/2 cup butter or margarine, softened

1/2 cup Crisco® shortening

1/2 teaspoon baking soda

1 egg

1 stick butter

2 cups self-rising flour

Mix the first four ingredients until smooth. Then add flour a little at a time and mix. Take the mixture and put in small balls and hit with the bottom of Snuff glass to shape. Bake at 350 degrees for 12-15 minutes or until done. -Sis Noorwood

Buttermilk Cake

3/4 cup packed brown sugar

1 teaspoon grated orange peel

1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 egg

2 1/2 cups candied cherries

1 package (8 ounces) pitted dates, cut in half or you can substitute raisins

2 cups sugar

1 cup coarsely chopped pecans or filberts

1/2 teaspoon soda

ORANGE GLAZE

3 eggs

3 cups flour

1/2 cup lard (shortening)

1 teaspoon baking powder 1/2 to 1 teaspoon salt 1 teaspoon vanilla

1 1/2 cup buttermilk Mix sugar and shortening, add eggs. Mix baking powder and salt with flour. Add soda to buttermilk. Put all together in bowl and mix well. Grease and flour three 9 inch cake pans. Bake at 350 to 400 degrees for about 30 minutes or until done. This recipe makes delicious muffins. Use the icing of your choice.

-This recipe from Shirley Graham was copied in 1929 from her mother Ona Preston.

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1/3 cup granulated sugar

2 tablespoons orange juice Heat oven to 350°F. Grease and flour rectangular pan, 13x9x2 inches. In large bowl, mix 1 cup flour, the brown sugar, butter, orange peel, baking soda, cinnamon, salt and egg with spoon. In medium bowl, mix 1/4 cup flour, the cherries, dates and pecans; stir into brown sugar mixture. Spread in pan.

Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. In 1-quart saucepan, heat all Orange Glaze ingredients over medium heat, stirring occasionally, until mixture thickens slightly. Drizzle cooled bars with glaze. For bars, cut into 8 rows by 3 rows.

Martha Ann’s Cup Cakes 1 cup butter

2 cups sugar

3 cups sifted flour 1 cup sweet milk

2 level teaspoons baking powder 1/8 teaspoon salt

4 eggs, separated

1 teaspoon vanilla flavoring NOTE: This recipe was carried by Martha Ann Rogers Parker from North Carolina to Texas after the Civil War. It is adapted for modern cooking.

Start your oven at 250 degrees and turn up to 300 degrees before baking. Put a pan of water in the bottom of the oven for a moist cake.

Cream butter and sugar together, beat the yolks of the eggs and add to the mixture then beat the whites and add to the mixture. Be sure to beat well after each of these additions. Add the cup of sweet milk. Sift the baking powder, flour and salt together and add. Add the vanilla, beating after each addition. Put in a tube pan or flat pan and bake until fork or toothpick comes out clean. -Bobbie Graham Riedel

Old Fashioned Gingerbread 1/2 cup white sugar 1/2 cup butter 1 egg

1 cup molasses

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon 1 teaspoon ground ginger

1/2 teaspoon ground cloves 1/2 teaspoon salt 1 cup hot water

Preheat oven to 350 degrees F. Grease and flour a 9-inch square pan. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving. Read more at allrecipes.com

Aunt Teen’s Creamy Chocolate Fudge

Mother’s Sweet Potato Pie 2 eggs slightly beaten

2 cups sweet potatoes 3/4 to 1 cup sugar 1/2 teaspoon salt

1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves

1 2/3 cups evaporated milk

1 9 inch unbaked pastry shell NOTE: This was developed in Virginia about 1650. It has been updated for your use.

Mash the sweet potatoes. Mix other ingredients in order givien, mixing well after each. Pour into pastry shell and bake at 400 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for about 45 minutes or until knife inserted comes out clean. -Bobbie Graham Riedel

Aunt Teen’s Creamy Chocolate Fudge 1 (7 ounce) jar marshmallow creme 1 1/2 cups white sugar

2/3 cup evaporated milk 1/4 cup butter

1/4 teaspoon salt

2 cups milk chocolate chips

1 cup semisweet chocolate chips 1/2 cup chopped nuts (optional) 1 teaspoon vanilla extract

Line an 8x8 inch pan with aluminum foil. Set aside. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts (if you want them) and vanilla. Pour into prepared pan.

Chill in refrigerator for 2 hours, or until firm.

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The Perfect Christmas

Sugar Cookies V

ersatile sugar cookie dough is like edible modeling clay. It can be simply rolled into balls and baked, like Snickerdoodles and Chewy Sugar Cookies — but when you want to take it further and cut sugar cookie into shapes, like The Best Rolled Sugar Cookies, these tips will help your sugar cut-out sugar cookies turn out beautifully every time.

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How to Make Cut-Out Sugar Cookies

 ROLLING OUT SUGAR COOKIE DOUGH

It can be challenging to keep cut-out sugar cookie shapes from losing their definition somewhere between rolling out the dough, cutting out the shapes, and transferring them to a baking sheet. Use these tips to roll the dough evenly, keep the dough from sticking, and to transfer cookies without getting stretched out.

 ROLL AND CHILL

Set a 1½- to 2-cup portion of dough between two sheets of parchment paper. To keep the parchment from sliding, tape the bottom sheet to the counter, or lean in and use your body to pin both layers against the counter edge. Parchment keeps dough from sticking to your rolling pin and countertop without added flour. It also makes it easier to transport dough to the fridge for chilling.

Using a rolling pin and rolling away from your body, roll dough out to an oblong shape no bigger than your cookie sheet, lifting and replacing the top sheet of parchment as needed to remove creases.

As the dough approaches ideal thickness (a scant 1/4 inch works well for most cookies, but some recipes call for thicker cookies), flank it with two wooden slats of equal thickness (paint stirrers work well) on top of the top parchment sheet, and roll pin over dough until pin edges rest on both slats. The goal is evenly thick dough — without thin spots that cause uneven baking and fractures.

Slide parchment onto an unrimmed cookie sheet and chill the dough until very firm, at least 30 minutes, before cutting. Roll remaining dough in same manner and keep in the fridge until you are ready to cut it. Chilled dough cuts more precisely, clings less to cutters, and retains its shape better during baking.

spatula, peel excess dough away, leaving cut-outs on bottom parchment sheet.

Slide parchment with cutouts onto the cookie sheet. Since you’re not lifting individual shapes with a spatula, that means the cut-outs won’t squish, stretch out, or tear on their way to the cookie sheet.

Pat the excess dough scraps back into an oblong shape, then roll, chill, and cut again.

 TIPS ON BAKING CUT-OUT SUGAR COOKIES

Bake your cut-out sugar cookies following recipe instructions, but it’s always a good idea to keep an eye on the cookies in case your oven runs hotter or cooler. For best results, use an oven thermometer instead of relying on your oven’s built-in readout.

After baking, slide each batch onto cooling racks, parchment paper and all. When the cookies have cooled and firmed up for a few minutes, you can slide the cookies off the parchment to finish cooling directly on the rack. Parchment paper can be reused for several batches of cookies.

If you’re baking in batches, cool your baking sheet before loading it with fresh cookie dough. For efficient production-line baking, consider using several baking sheets so one can be in the oven, one can be loaded up with the next batch of cookies, and one can be cooling off before being loaded up again.

Shapeless cookies? Try this fix: If your rolled sugar cookies puff too much as they bake (your stars look more like blobs), try adding a little flour to the dough before rolling, chilling, cutting, and baking.

Excess moisture in the dough can over-activate the baking powder and cause excessive puffing.

 FROSTING AND ICING SUGAR COOKIES

 CUT AND PEEL

Transfer chilled dough to a work surface and peel off top parchment sheet. Now you’re ready to cut out shapes.

Cookie cutters come in a wide variety of shapes and sizes. If you’re new at cut-outs, stick with simple shapes until you get comfortable with them. Remember, the more elaborate the shape, the trickier it is to work with. Dip a cookie cutter in flour, set it on the dough, and press the cutter straight down with your palm, rocking your palm slightly to ensure you cut all the way through the dough. Lift the cutter straight up. Repeat, dipping the cutter in flour before each cut, working quickly so dough stays cold, and spacing cuts as you’d like cookies arranged on sheet, 1 to 2 inches apart.

Here’s the cool part: Instead of moving individual cut-outs with a

After you’ve cut out, baked, and completely cooled the cookies, the next step — and the most fun part — is to decorate them.

Decorating cookies can be as simple as dusting them with powdered sugar.

A simple glaze of confectioners’ sugar and either milk or fruit juice is another easy way to decorate cookies. By adjusting the ratio of liquid to sugar, you can make this glaze as thick or as thin as you’d like.

Buttercream frosting is soft and thick. It’s certainly tasty but it does not dry to a hard finish, so it’s not the best choice if you plan to stack the cookies.

Royal icing dries to a hard, crunchy finish so designs and colors stay put.

The Best Rolled Sugar Cookies 1 1/2 cups butter, softened 2 cups white sugar 4 eggs

1 teaspoon vanilla extract 5 cups all-purpose flour

2 teaspoons baking powder 1 teaspoon salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick.

Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Royal Icing 4 egg whites

4 cups sifted confectioners’ sugar 1 teaspoon lemon extract

Beat egg whites in a clean, large bowl with mixer at high speed until foamy. Gradually add sugar and lemon extract. Beat at high speed until thickened.

Have fun with it, color it with drops of food coloring to cover Christmas Trees, Santas and Reindeer. Read more at allrecipes.com.

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Salvation Army Angel Tree

makes a difference on Christmas morning

W

BY

PAIGE KOHL

hen those in the community have great needs they know that the Salvation Army is always here to help and Christmas is no exception.

The Salvation Army believes that every child deserves to experience the joy of Christmas morning, which is why the program has helped provide Christmas gifts for hundreds of children over the past 20 years here in Pontotoc through the Angel Tree program.

The staff at the Pontotoc Salvation Army tree have taken all the applications and have the angels ready for adoption from the tree. Your gifts to these families make a difference.

A young woman by the name of Jean said the Angel Tree was a true blessing to her. She is a single mother with a baby girl that has brought much light into her life.

Sadly, they lost their home in a fire, losing everything they own except for a white Bible and her daughters baby clothes that fit into a ziplock bag.

The mother came to the Salvation Army and put her daughter on the Angel tree and she was able to give her a little girl a great Christmas.

A gentleman that just wanted to be called Vint, said he and his wife went their separate ways and he became a single father for his two children. He was a bit reluctant to go get signed up on the tree but his friends suggested he at least try it out. He decided to hear what the folks at the organization had to say and signed up.

He can’t get over the joy in his kids face and is so grateful for the generosity of strangers. He recommends that anyone who really needs help to talk to your local Salvation Army.

The Angel tree is what makes Christmas for many families. So if you want to make a difference in a child’s life, please consider adopting an angel. 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 the Salvation Army 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.

All gifts have to be brought in by Friday, December 17.

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Christmas Kettles T

he Christmas Kettles are the main way that the Salvation Army raises their funds not just at Christmas but for the projects year around. The bright red kettles with the bell ringing beside it is the key signal that the Christmas season is here.

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 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.

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The

Birth of Jesus LUKE 2: 1-20 1And it came to pass in those days that a decree went out from Caesar Augustus that all the world should be registered. 2 This census first took place while Quirinius was governing Syria. 3 So all went to be registered, everyone to his own city.

4 Joseph also went up from Galilee, out of the city of Nazareth, into Judea, to the city of David, which is called Bethlehem, because he was of the house and lineage of David, 5 to be registered with Mary, his betrothed wife, who was with child. 6 So it was, that while they were there, the days were completed for her to be delivered. 7 And she brought forth her firstborn Son, and wrapped Him in swaddling cloths, and laid Him in a manger, because there was no room for them in the inn.

8 Now there were in the same country shepherds living out in the fields, keeping watch over their flock by night. 9 And behold, an angel of the Lord stood before them, and the glory of the Lord shone around them, and they were greatly afraid.

10 Then the angel said to them, “Do not be afraid, for behold, I bring you good tidings of great joy which will be to all people. 11 For there is born to you this day in the city of David a Savior, who is Christ the Lord.

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12 And this will be the sign to you: You will find a Babe wrapped in swaddling cloths, lying in a manger.”

13 And suddenly there was with the angel a multitude of the heavenly host praising God and saying: 14 “Glory to God in the highest, And on earth peace, goodwill toward men!”

15 So it was, when the angels had gone away from them into heaven, that the shepherds said to one another, “Let us now go to Bethlehem and see this thing that has come to pass, which the Lord has made known to us.”

16 And they came with haste and found Mary and Joseph, and the Babe lying in a manger. 17 Now when they had seen Him, they made widely known the saying which was told them concerning this Child.

18 And all those who heard it marveled at those things which were told them by the shepherds. 19 But Mary kept all these things and pondered them in her heart. 20 Then the shepherds returned, glorifying and praising God for all the things that they had heard and seen, as it was told them.

The Wisemen Come MATTHEW 1: 18-24

18 Now the birth of Jesus Christ was as follows: After His mother Mary was betrothed to Joseph, before they came together, she was found with child of the Holy Spirit. 19 Then Joseph her husband, being a just man, and not wanting to make her a public example, was minded to put her away secretly.

20 But while he thought about these things, behold, an angel of the Lord appeared to him in a dream, saying, “Joseph, son of David, do not be afraid to take to you Mary your wife, for that which is conceived in her is of the Holy Spirit. 21 And she will bring forth a Son, and you shall call His name Jesus, for He will save His people from their sins.”

22 So all this was done that it might be fulfilled which was spoken by the Lord through the prophet, saying: 23 “Behold, the virgin shall be with child, and bear a Son, and they shall call His name Immanuel,” which is translated, “God with us.”

24 Then Joseph, being aroused from sleep, did as the angel of the Lord commanded him and took to him his wife, 25 and did not know her till she had brought forth her firstborn Son. And he called His name Jesus.

MATTHEW 2:1-15

1 Now after Jesus was born in Bethlehem of Judea in the days of Herod the king, behold, wise men from the East came to Jerusalem, 2 saying, “Where is He who has been born King of the Jews? For we have seen His star in the East and have come to worship Him.” 3 When Herod the king heard this, he was troubled, and all Jerusalem with him. 4 And when he had gathered all the chief priests and scribes of the people together, he inquired of them where the Christ was to be born.

5 So they said to him, “In Bethlehem of Judea, for thus it is written by the prophet: 6 ‘But you, Bethlehem, in the land of Judah, Are not the least among the rulers of Judah; For out of you shall come a Ruler Who will shepherd My people Israel.’ ” 7 Then Herod, when he had secretly called the wise men, determined from them what time the star appeared. 8 And he sent them to Bethlehem and said, “Go and search carefully for the young Child, and when you have found Him, bring back word to me, that I may come and worship Him also.”

9 When they heard the king, they departed; and behold, the star which they had seen in the East went before them, till it came and stood over where the young Child was. 10 When they saw the star, they rejoiced with exceedingly great joy. 11 And when they had come into the house, they saw the young Child with Mary His mother, and fell down and worshiped Him. And when they had opened their treasures, they presented gifts to Him: gold, frankincense, and myrrh. 12 Then, being divinely warned in a dream that they should not return to Herod, they departed for their own country another way.

13 Now when they had departed, behold, an angel of the Lord appeared to Joseph in a dream, saying, “Arise, take the young Child and His mother, flee to Egypt, and stay there until I bring you word; for Herod will seek the young Child to destroy Him.” 14 When he arose, he took the young Child and His mother by night and departed for Egypt, 15 and was there until the death of Herod, that it might be fulfilled which was spoken by the Lord through the prophet, saying, “Out of Egypt I called My Son.” All readings are from the New King James Version

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New Year’s Eve Party Ideas

that will even make kids smile

N

BY

CHRISTINE GAUVREAU |THESPRUCE.COM

ew Year’s Eve can be a family affair when you plan a party that welcomes guests of all ages. Whether you celebrate the new year before bedtime or let the kids stay up until the ball drops, these New Year’s Eve party ideas make the celebration a blast for everyone who wants to join.

NEW YEAR’S EVE PARTY GAMES

New Year’s Eve is a great time to gather the family around the table to enjoy some board or card games. Set up a tournament of your family favorites that lasts until midnight. Tried-and-true classics include Trivial Pursuit, Uno, Monopoly, and Scrabble. In addition to board games, family-friendly New Year’s Eve party games are a fun way to celebrate the occasion. From guessing other guests’ resolutions to New Year’s karaoke, choose games that will entertain guests of all ages at your celebration.

NEW YEAR’S TREE TRIMMING

MOCK COUNTDOWN

If your Christmas tree is still standing, redecorate it for New Year’s Eve. Remove the Christmas ornaments and invite kids to a celebration that includes trimming the tree with New Year’s decorations such as silver tinsel, noisemakers, balloons, and streamers. Don’t forget the shiny top hat as the tree-topper! Or, before December 31 you can get small a plain twigged tree and paint it white and put it in an old Christmas Tree Stand and let them decorate that, even put small white lights on it. So when you do take down the Christmas Tree, you can leave this one up through January.

BALLOONS

New Year’s Eve is the perfect time to throw a slumber party.

Guests can gather in their jammies and ring in the New Year from their sleeping bags or a tent pitched on the living room floor. If the guests are up to it, combine traditional slumber party games and makeover activities with the camp-out idea to throw a New Year’s Eve glamping bash.

If the kids at your celebration are too young to stay up until midnight, you can have a mock countdown at a more suitable time. Simply change the clocks so that they will strike 12 when it is only 8 or 9 p.m. Hand out noisemakers, party hats, and confetti to toss when the countdown ends. This is a great way for kids to be a part of the celebration but still get to bed on time.

Maybe you can’t have a ball drop in your home, but you can have a bunch of balloons drop as you ring in the New Year. Use a balloon drop kit or make your own by filling netting or a plastic tablecloth with inflated balloons. Tape the balloon-filled net to the ceiling in the party room and release them when guests reach the end of their countdown.

MIDNIGHT SNACK BAGS

Staying up late can work up an appetite. Have kids make their snack bags to enjoy at midnight by filling brown paper lunch bags with treats such as New Year’s cookies or winter trail mix.

Before the celebration, task the kids with drawing countdown clocks on circles cut out of cardstock or sheets of foam and pasting them into the bags. They could also scrawl messages on the bags and decorate them with glitter, stickers, and ribbon.

NEW YEAR’S EVE SLUMBER PARTY

PHOTO BOOTH

With party hats on and noisemakers in hand, the kids at your party are practically begging for a photo-op. A photo booth is a fun addition to any party, but especially exciting on New Year’s Eve. Whether you make your booth, rent one, or hire a professional photographer, a photo booth gives a tangible memory of the event. For a DIY booth, choose a flat wall that has enough room in front of it to set up a camera tripod or for someone to stand far enough away to take a photo with their phone. Try these potential background ideas: • Hang sparkly tinsel garlands vertically to cover the wall.

• String white Christmas lights across the wall.

• Hang vertical strips of black, white, gold, and silver paper streamers.

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Santa visits

Around the Town

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Christmas Calendar

FRIDAY, DECEMBER 3

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.

Algoma Baptist Church Drive-thru Nativity - 6-9 p.m.

Discover the true meaning of Christmas through the six scenes of the nativity. 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.

Old Photos and Santa letters Due in the Progress before 5 p.m.

SATURDAY DECEMBER 4

Tanglefoot Tinseltown - 9 a.m. - 5 p.m.

Tanglefoot Tinseltown will debut at the First Choice Pavilion, 139 W. Reynolds Street, Pontotoc Vendor pop-up shops, music, food, ride the train with Santa. Come enjoy the first days of December getting in the Christmas mood.

Sherman Christmas Parade - 2 p.m.

Line-up time will begin 1:30 p.m. at Barclay.

Toccopola Christmas Parade - 5:30 p.m.

Line up starts at 5 p.m.

No events in the community center afterward.

Algoma Baptist Church Drive-thru Nativity - 6-9 p.m.

Discover the true meaning of Christmas through the six scenes of the nativity. 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.

Ecru Christmas parade - 7 p.m.

Line-up will start at 6:30

SUNDAY, DECEMBER 5

Tanglefoot Tinseltown - 12 noon - 5 p.m.

Tanglefoot Tinseltown will debut at the First Choice Pavilion, 139 W. Reynolds Street, Pontotoc Vendor pop-up shops, music, food, ride the train with Santa, and special carriage rides. Come enjoy the first days of December getting in the Christmas mood.

MONDAY, DECEMBER 6

Pontotoc Christmas Parade - 6:30 p.m.

Theme is your favorite Christmas Movie!

FRIDAY, DECEMBER 10

An Enchanted Bookshop Christmas Play By special arrangement with Poineer will debut at The Main Community Theater - 7 p.m.

SATURDAY, DECEMBER 11 12th Annual Rudolph Run - 8 a.m.

5K, 10K, Relaxing Reindeer

An Enchanted Bookshop Christmas Play By special arrangement with Poineer will debut at The Main Community Theater - 2 p.m. and 7 p.m.

SUNDAY, DECEMBER 12

An Enchanted Bookshop Christmas Play By special arrangement with Poineer will debut at The Main Community Theater 2 p.m.

THURSDAY, DECEMBER 16

Christmas Open House at the Town Square Post Office Museum - 1-3 p.m.

Drop by for a cookie and punch.

Tour the museum and discover our history in a different way.

FRIDAY, DECEMBER 17 Salvation Army Angel Tree Gifts due before 4 p.m.

SATURDAY, DECEMBER 18

Pick up your Christmas wreath for your veteran’s grave at the Habitat for Humanity warehouse from 9 a.m. - 12 noon.

FRIDAY, DECEMBER 24 Here comes Santa Claus!

SATURDAY, DECEMBER 25 Happy Birthday Jesus!

Details about all these activities will be in the Pontotoc Progress newspaper over the coming weeks. Don’t miss an issue!

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