A Southern Life

Happy New Year and Blue Moon!

Another year has passed and here we are moving in to yet another new one. I’ll have to say, as with so many others, this year has been a tough one here. However, I have learned, that nothing stays the same. In life, we have good times and bad and should cherish both. The good should be cherished for what we have and can share and the bad should be cherished for what we can learn.

I hope all of you have a WONDERFUL new year and I pray for God’s blessings for our country!

Every new years in the South we have to eat black-eyed peas for prosperity. As a child, I really didn’t like black-eyed peas, but my parents insisted that I eat at least on on New Year’s Day. I like black-eyed peas now. This is the recipe I use:

I have left-over ham to use in this recipe. A ham bone or ham hock could be used as well.

1 lb. dried black-eyed peas, rinsed, sorted and soaked overnight in water
1 tablespoon, bacon grease, ham drippings or vegetable oil
1 cup chopped ham
1 cup chopped yellow onion
5 cloves minced garlic
1/4 teaspoon cayenne
1 teaspoon salt
2 bay leaves

Brown the ham in the bacon grease, drippings or oil in a saucepan over medium heat. Add the onions and cook until soft. Add the garlic, cayenne, salt and bay leaves. Bring the mixture to a gentle boil then reduce the heat and simmer, uncovered, until the black-eyed peas are tender, about 1 1/2 hours.

Serve with greens and cornbread.

See some other great recipes at Designs by Gollum for

With Designs by Gollum

From A Southern Life:

Today’s Lagniappe: Banana Nut Bread
You may remember a couple of weeks ago, I posted a recipe from the Domino Sugar site. Well, Domino contacted me and asked me to try another one of their recipes and post about it here for you. They were even kind enough to send me a $20 gift card to purchase the ingredients. Well, here is the recipe I used and it is YUMMY! I will definitely enjoy this with a cup of hot coffee.

What fun it is to set a beautiful table! What fun it is to see so many beautiful tables. Thank you so much to Susan at Between Naps on the Porch for hosting Tablescape Thursday. Throughout the year we get to be creative and share our ideas and see wonderful ideas from others.

Here is a place setting for our New Years Day brunch:

Rosemary and Thyme

Rosemary for remembrance – to remember the good times and the bad throughout the past year. Cherishing the good and learning from the bad. The wreath around the plate is for continuity. While we are alive we should remember to LIVE!

Now a look back at some of my favorite tablescapes from A Southern Life through the year.

The garden in the spring

On the porch

Moonlight and Magnolias

New Orleans Brunch

Snack by the Pool

Lunch at the Cottage

Lakeside Picnic

Autumn on the Porch

Halloween Table

Are You Ready For Some Football?

Seaside

Thanksgiving

Christmas by the Fire

Thank you to everyone who has joined my here at A Southern Life this year. I really appreciate everyone of you – your visits, your comments, your wonderful input. Some of you, I have gotten to know and made some wonderful friendships. Some just visit and I never know – and that is okay. THANK YOU!!!

Wishing all of you a very, very HAPPY NEW YEAR!

Today’s Lagniappe:  New Year’s Brunch Casserole
Easy to make ahead so all you have to do on New Year’s morning is put it in the oven.

6 eggs
1/4 cup sour cream
4 oz. softened cream cheese
1 cup shredded cheddar (or more to taste)
1/2 package (or more) your choice of Jimmy Dean’s Breakfast Scrambles (I’m using ham)

Cook the breakfast scrambles in a skillet until warmed through. Set aside to cool.

Beat the eggs to break the yolks and then add the sour cream, cream cheese and cheddar cheese. Whip together with a wire whip.

After the breakfast scramble has cooled, add it to the egg mixture.

Pour the mixture in a 9 X 13 inch greased pan.

Place the mixture in the refrigerator overnight.

In the morning, set the egg casserole out while you preheat the oven to 325. Cook the casserole for 30 to 45 minutes until cooked through.

While we were away, we enjoyed some beautiful things. If you missed yesterday’s post about the goats, be sure to check that out!

Before the blizzard, we went out and saw some of the Christmas lights. Of course, we played Christmas music as we drove around looking at the lights. It just wouldn’t be the same without them.

There was even a Southern Belle light!

And, another shot of the pretty red cardinals at the bird feeder.

So, now we are back home and expecting a little bit of snow tonight. We have made the obligatory trip to the grocery store to stock up (we are expecting less than an inch – and may not even get any at all). Next task is to take down the Christmas decorations. I may leave them up until after New Year’s Eve and then take them down New Year’s Day. When do you take down your Christmas decorations?

Today’s Lagniappe:  Crockpot Praline Chicken
Festive and easy.

* 6 boneless skinless chicken breast halves
* 2 tablespoons creole seasoning
* 1/4 cup butter, melted
* 1/2 cup maple syrup
* 2 tablespoons brown sugar
* 1 cup pecans

1. Sprinkle seasoning on both sides of chicken and brown in butter over medium-high heat on top of stove.
2. Place browned chicken in slow cooker.
3. Mix together syrup, brown sugar, and pecans and pour over chicken.
4. Cook on Low for 6 to 8 hours.
5. Serve with wild or brown rice.

A little outdoor pic for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry and today’s lagniappe is a great idea for Crockpot Wedneday with Dining with Debbie.

My husband and I and our little dog and cat have been traveling the last few days. We spent a couple of days with my mother and her wonderful husband in Oklahoma. The day after we arrived, a blizzard blew in! It made for a beautiful white Christmas, but unfortunately, many people were sliding off roadways and involved in accidents. According to the radio, this was the first blizzard in Oklahoma in 25 years. It started with icy sleet and then was followed by snow.

We stayed in and had a wonderful time and sent up many prayers for those who were not home safe and sound.

The day after Christmas, we headed to my Grandpa’s house. Grandpa will be 94 in January and his beautiful wife, Betty turned 84 the day before Christmas. Grandpa’s home is in a beautiful area and he has a lovely pond where the geese land and put on a show.

He made two bird feeders that hold 50 lbs. of seed each. The cardinals around the bird feeders and were beautiful!

The area behind the pond had gotten a little overgrown so one of Grandpa’s friends suggested that they get some goats to help clear the area out. Well . . . they did! They now have around 40 to 50 goats. It is hard to count them because they won’t stand still.

Here is where the metamorphosis comes in, Susan. While we were there, the goats were delivering babies. Not just one or two but more like 8 or 9 (from different mothers). One of the sweet little babies was rejected by his mother. I’ll spare you the picture of the poor little thing laying in the hay outside the barn where she left him without cleaning him up. He was just laying there shivering and wet.

We picked him up, wrapped him in towels and took him to the house (by the way, I did remember how to drive a 4-wheeler). When we got him to the house, we cleaned him up and then Betty bottle fed him. Before long, he was able to stand up on his own and even take a few steps. Here are a few (3 or more) pics of the sweet little baby:

Betty getting ready to bottle feed the little boy goat.

He is now doing well and should make it, but now Betty has to take over for the mother. She has done this before and still continues to feed a couple of the babies she had to take over.

So, that was my adventure with the goats! It was a lot of fun. My husband insisted that I could not bring a goat home!

Hope everyone had a wonderful Christmas!

Today’s Lagniappe: Salad with Warm Goat Cheese
You knew I had to get a goat product in here 🙂 This one is from Ina Garten.

• 1 (11-ounce) log plain or herbed Montrachet (goat cheese)
• 2 extra-large egg whites, beaten with 1 tablespoon water
• Fresh white bread crumbs

For the dressing:

nocoupons

• 2 tablespoons good cider vinegar
• 2 tablespoons good Champagne vinegar
• Pinch sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 extra-large egg yolk
• 1 cup good olive oil
• Enough mixed salad greens for 6 servings
• Olive oil and unsalted butter, for frying

Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.

For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.

Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.

Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

Hey everyone! I’ve been kind of out of pocket for a couple of days and just got back home about 30 minutes ago. I have some great pictures to share with you. I tried my hand at goat farming while I was away. Yes, you read that right. I’m working on a couple of posts now! Please check back later tonight (Monday) to see what is going on!

Christi

Join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and enjoy your Sunday.

I’m not going back very far this week, because this past week has been so special. The celebration of the birth of the Son of God and the gift of salvation! This is from This past week on December 21:

Oh, Christmas Tree
Oh, Christmas Tree
How lovely are thy branches

For unto us a child is born,
unto us a son is given:
and the government shall be upon his shoulder:
and his name shall be called
Wonderful,
Counsellor,
The mighty God,
The everlasting Father,
The Prince of Peace.

Merry Christmas to all! Check out today’s lagniappe for never fail divinity.

Deck the Halls with Thoughts from Over the Rainbow

Home for the Holidays

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

Today’s Lagniappe: Never Fail Divinity
I had a little trouble with my divinity this past weekend. My wonderful friend from high school Tamara Gouge Ketter sent me her recipe for Never Fail Divinity. Tamara says, “This recipe was contributed to THE NINETIES COOKBOOK by the Garvin County, Oklahoma Extension homemakers by May Lacy. I made this for my dad who was a divinity aficionado and he loved it.” Thanks so much Tamara – no more trying to beat egg whites in the Southern humidity!

A few scenes from around the holidays this year:

Some Christmas candy with PINK divinity for for Pink Saturday at How Sweet the Sound!

From Chester’s Dickens Village by Department 56

I love all the little vignettes.

We had a very merry and white Christmas around here. I hope yours was wonderful as well.

Today’s Lagniappe:  Nothing Better than a Turkey Sandwich
Around Mama’s house, Chester is famous for saying, “There’s nothing better than a turkey sandwich!”

2 pieces of your choice of bread (white, wheat, etc.)
generous slice of turkey (Chester prefers white meat)
generous slice of sweet onion
4 or 5 thin slices of jalapeno pepper
slice of pepper jack cheese
real mayonnaise

Spread slices of bread generously with mayonnaise, top with turkey and other ingredients and then top with seconds slice of bread. Cut in half, diagonally and serve with your preference of leftovers or chips. Mama likes cranberry sauce with hers.

Christmas day, what a blessing! It is snowing heavily where I am and I am so thankful to be safely inside. Please remember to pray for those who may still be on the road.

Luke 2: 1 – 20

¹And it came to pass in those days, that there went out a decree from Caesar Augustus that all the world should be taxed.

²(And this taxing was first made when Cyrenius was governor of Syria.)

³And all went to be taxed, every one into his own city.

⁴And Joseph also went up from Galilee, out of the city of Nazareth, into Judaea, unto the city of David, which is called Bethlehem; (because he was of the house and lineage of David:)

⁵To be taxed with Mary his espoused wife, being great with child.

⁶And so it was, that, while they were there, the days were accomplished that she should be delivered.

⁷And she brought forth her firstborn son, and wrapped him in swaddling clothes, and laid him in a manger; because there was no room for them in the inn.

⁸And there were in the same country shepherds abiding in the field, keeping watch over their flock by night.

⁹And, lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them: and they were sore afraid.

¹⁰And the angel said unto them, Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people.

¹¹For unto you is born this day in the city of David a Saviour, which is Christ the Lord.

¹²And this shall be a sign unto you; Ye shall find the babe wrapped in swaddling clothes, lying in a manger.

¹³And suddenly there was with the angel a multitude of the heavenly host praising God, and saying,

¹⁴Glory to God in the highest, and on earth peace, good will toward men.

¹⁵And it came to pass, as the angels were gone away from them into heaven, the shepherds said one to another, Let us now go even unto Bethlehem, and see this thing which is come to pass, which the Lord hath made known unto us.

¹⁶And they came with haste, and found Mary, and Joseph, and the babe lying in a manger.

¹⁷And when they had seen it, they made known abroad the saying which was told them concerning this child.

¹⁸And all they that heard it wondered at those things which were told them by the shepherds.

¹⁹But Mary kept all these things, and pondered them in her heart.

²⁰And the shepherds returned, glorifying and praising God for all the things that they had heard and seen, as it was told unto them.

Here are some pictures from the Christmas Eve table for Tablescape Thursday (since these pics didn’t make it earlier)

And, the scene outside on Christmas eve:

Wishing you peace and goodwill in your heart and home and a very Merry Christmas!

Today’s Lagniappe: Eggnog French Toast
Something yummy for Christmas morning and for Foodie Friday with Gollum!

Christmas eve at Mama’s house is special. We’ve set the table and will have a lot of fun laughing and sharing the special season of Christmas and honor the birth of our Saviour, Jesus Christ!

I’ve got some technical issues on Mama’s computer (which being her techie daughter, I get to address tomorrow) so I’m posting some past pics that she took from a dinner they hosted as well as some from my home.  Once I get some of these technical taken care of, I’ll post more!

Merry Christmas!

What mansion would that be? The Palace on the Prairie, the Marland Mansion in Ponca City Oklahoma. My mother and her husband, Chester hosted a party for all the church staff in the Kay Baptist Association at the Marland Mansion this week. Chester is the Director of Missions for the association. They have had this event at other places before but the past few years have been at this beautiful landmark.

According to the Marland Mansion website:

The dream of oil baron E.W. Marland was to live in a palace. This magnificent mansion reflects the elegance of the affluent days of the oilman, who lived lavishly and entertained in the same style.

The Marland Mansion

This National Historic Landmark took three years to construct, 1925 to 1928. The mansion is 78 feet wide and 184 feet long, and contains 43,561 square feet distributed over four levels. There are 55 rooms, including 10 bedrooms, 12 bathrooms, 7 fireplaces, and 3 kitchens. It takes 861 light bulbs to light the mansion.

Come with me to the bottom of the Grand Staircase

Grand Staircase

There were just over 50 guest. The guests were entertained by a very talented pianist (I’ll tell you more about him before Christmas). They dined on delicious Mexican food and sang along to the Christmas Carols.

Mama took these pictures the morning of the dinner.

Isnt' it beautiful?

Lovely

The globes on tables held green and red pillar candles and were wreathed with holly. There are also songsheets on the tables for the carol-along. The napkins (which she didn’t send me a close up of) were decorated with poinsettias.

Reports tell me that a fun time was had by all. You can read more about the Marland Mansion and see more pictures on their website.

Okay, now back to my humble abode 🙂

We are having potato soup and cornbread tonight and it will be serve yourself in the kitchen!

Looks like the decorating fairy has visited my kitchen cabinets:

Here is another peek at my Swarovski Santa and sleigh:

Another look at the fireplace:

P. S. Come join us at my new Facebook page for A Southern Life. Either follow the link on the left of search for “A Southern Life” on Facebook!

Today’s Lagniappe:  Chocolate Coffee
This sounds like a yummy recipe for after a fun time in the snow (which it looks like we will have this Christmas eve!). From santaclaus.com

4 heaping teaspoons of cocoa mix
1 scant teaspoon of instant coffee mix
cinnamon

Makes one serving.

I love going out in the cold December nights to drive around and look at Christmas lights. Here are a few pics I snapped this past week:

When we got home from checking out the lights it was such a clear and beautiful night that I decided to get a picture of the stars. After I downloaded the picture, I used the auto-tone option on photoshop and it turned out like this:

I thought that was so spectacular. You can just see the tops of the trees  in the bottom of the picture. They are somewhat illuminated by a street light.

Merry Christmas eve, eve, eve!

A little outdoor red for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry.

Today’s Lagniappe: The Best Party Mix – Ever!
My mom used to make this party mix when we were growing up. It is spicy and delicious. I think I could actually live on it (for a while anyway). You’ll never find this version in a bag at the grocery store!

1 box rice chex
1 box wheat chex
1 box corn chex
1 large bag pretzel sticks
1 box cherrios
1 lb. pecans
1 lb. cashews

1 stick of butter, melted
1 cup cooking oil
3 tablespoons tobasco
2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon celery salt
1 tablespoon onion powder

This makes a whole lot, so you will need large pans for this.

Pour all of the chex cereals, pretzels, cherrios and nuts in a very large mixing bowl (may take more than one) Mix them up and pour them into shallow pans Mix, melted butter, oil, tobasco and all the spices together. Pour the butter mixture evenly over the cereal mixture and stir to coat.

Cook 1-1/2 hours at 250 stirring every 15 to 20 minutes.

Oh, Christmas Tree
Oh, Christmas Tree
How lovely are thy branches

For unto us a child is born,
unto us a son is given:
and the government shall be upon his shoulder:
and his name shall be called
Wonderful,
Counsellor,
The mighty God,
The everlasting Father,
The Prince of Peace.

Merry Christmas to all! Check out today’s lagniappe for never fail divinity.

Deck the Halls with Thoughts from Over the Rainbow

Home for the Holidays

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

Today’s Lagniappe:  Never Fail Divinity
I had a little trouble with my divinity this past weekend. My wonderful friend from high school Tamara Gouge Ketter sent me her recipe for Never Fail Divinity. Tamara says, “This recipe was contributed to THE NINETIES COOKBOOK by the Garvin County, Oklahoma Extension homemakers by May Lacy.  I made this for my dad who was a divinity aficionado and he loved it.” Thanks so much Tamara – no more trying to beat egg whites in the Southern humidity!

I’ve been really busy this weekend.

I’ve turned this:

Christmas Cooking Ingredients

Into this:

Christmas Goodies

Christmas cookies and candies

Now, we can enjoy time with our family with the goodies and their wonderful loving company. What could be better than that?

Metamorphosis Monday with Between Naps on the Porch

I’ll be posting Christmas things all week. Hope you’ll come back! Merry Christmas!!!

Today’s Lagniappe:  Broccoli Gratin
After all those sweets, I really feel the need for some veggies!

• 1/4 cup butter, plus more for the baking dish
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 1/2 teaspoons salt, plus more as needed
• Pinch nutmeg
• Black pepper
• 2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups)
• 1 cup grated sharp Cheddar (about 4 ounces)
• 1/2 cup fresh bread crumbs

Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.

Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.

Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.

Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.

Join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and enjoy your Sunday

From Christmas Day, December 25, 2008:

Luke 2:11

For unto you is born this day in the city of David a Savior, which is Christ the Lord.

I am grateful for the Christ child who came to bring life and light to the world. I pray for those who do not know Him.

I am thankful for so many things. I am very thankful to have a roof over my head and a warm home. I pray for those who do not.

I am thankful for food to eat. I have been baking cookies and goodies for when the family visits. I pray for those who are hungry.

I am thankful for clothes and shoes to wear. I pray for those without.

I am especially thankful for friends and family who love me and who I love in return. I pray for those who are lonely.
What are you thankful for?
Merry Christmas!

A Christmas memory for Pink Saturday at How Sweet the Sound!

The house I grew up in as a young child was near our local college. Every year around Christmas, the college put up a display with a large string of lights in the shape of a Christmas tree and on top of one of the buildings a large lit up star. The star looked something like this.

I could see that star outside my bedroom window. I would look at it for hours. My little sister, Linda and I pretended that it was the real Christmas star and would act out the nativity. At some point in this re-enactment I would always end up being the donkey that carried Mary to Bethlehem as my sister sat on my back riding towards the star. We loved our Christmas game and it depended so much on that star.

I love remembering that time when nothing was beyond your imagination.

Today’s Lagniappe: Christmas Star Treats
From ricekrispies.com a treet to make with the kids in the shape of – Stars!

• 3 tablespoons  butter or margarine
• 1 package  (10 oz., about 40) regular marshmallows
• – OR –
• 4 cups  miniature marshmallows
• 6 cups  Rice Krispies®
• Canned frosting or decorating gel
• Assorted candies

1.In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into stars. Decorate with frosting and/or candies. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Mama's snowman cookie jar and salt and pepper shakers

Let’s have some fun in the kitchen for Foodie Friday at Designs by Gollum and a first for me with Show and Tell Friday with My Romantic Home.

Some of the best recipes I have found come on the label of the package for one of the ingredients. I love the chocolate chip cookie recipe on the back of the Nestle chocolate chip bag. Here are a few recipes for Christmas munching from some great Southern ingredient websites.

From White Lily Flour:

Snowflake Cookies

Ingredients:
•    3/4 cup shredded coconut
•    1 cup granulated sugar, plus 2 tbsps., divided
•    1 cup butter, softened
•    1 large egg
•    1 teaspoon vanilla extract
•    3 cups White Lily® All Purpose Flour
•    1 teaspoon baking powder
•    Crisco® Original No-Stick Cooking Spray
•
FROSTING
•    9 cups powdered sugar, sifted
•    1/4 cup dried egg whites
•    2/3 cup water
•    Paste style food colors

Instructions:

1.    COMBINE coconut and 2 tablespoons granulated sugar in small food processor. Pulse until coconut is finely chopped; set aside.
2.    BEAT butter and 1 cup sugar in large bowl with electric mixer until light and fluffy. Add egg and vanilla; beat well.
3.    ADD flour and baking powder; beat on low speed to combine. Add coconut; mix to combine. Refrigerate at least 1 hour.
4.    SPRAY baking sheet with no-stick cooking spray.
5.    CUT dough with snowflake shaped cookie cutters. Place cookies 1 inch apart on prepared baking sheet..
6.    BAKE 12 to 14 minutes or until golden brown. Remove to rack to cool completely. Frost and decorate as desired.
FROSTING
1.    STIR together powdered sugar and dried egg whites in large bowl. Stir in just enough water to make a spreadable consistency. Divide into several small bowls. Add coloring.
2.    BRUSH frosting on each cookie with pastry brush to coat top. Spoon remaining frosting in small decorating bag. Pipe on cookies to create designs.

From Duke’s Mayonnaise

Baked Artichoke Parmesan Dip

Ingredients

* 2 (10oz.) cans quartered artichoke hearts, well drained
* 6 ounces Parmesan cheese, grated
* ½ cup Duke’s Light Mayonnaise
* 2 tsp. Sauer’s Garlic Powder

Preparation

* Preheat oven to 350°F. Combine all ingredients and pour into a small baking dish or pie pan. Bake for 30 minutes or until top is bubbly and browned. Serve with crackers or French bread.

From Tobasco

Cheese Crisps

* 1 (10-ounce) package pie crust mix
* 1/2 cup finely shredded sharp Cheddar cheese
* 1/2 cup grated Parmesan cheese
* 1 teaspoon Original TABASCO® brand Pepper Sauce
* Water
* Poppy seeds

Preheat oven to 375°F. Place pie crust mix in a medium bowl; stir in cheeses. Add TABASCO® Sauce to water called for in package directions and stir into pie crust mix with a fork until dough forms.

Shape dough into a disc and place between 2 sheets of waxed paper. Roll into a square about 1/8 inch thick with a rolling pin. Cut pastry into 2-inch wide strips and cut strips into triangles with a floured pastry wheel, pizza cutter, or knife. Place on ungreased cookie sheets and sprinkle with poppy seeds. Bake 5 to 8 minutes or until browned.

Makes 2 to 3 dozen.

I’m ready to do some final Christmas baking this weekend. Can’t wait for the fun!

Today’s Lagniappe: Butterscotch Pecan Cookie Mix in a Jar
A yummy gift to give from Domino Sugar

1 1/4 cups – all-purpose flour
1/2 teaspoon – baking soda
1/2 teaspoon – salt
3/4 cup – firmly packed Domino® Light Brown Sugar
1 cup – butterscotch chips
3/4 cup – chopped pecans

Combine flour, baking soda and salt in a small bowl. Spoon into 1 quart, widemouthed canning jar. Layer remaining ingredients in order given, making sure to pack down each layer firmly. Clean inside of jar with a dry paper towel after each layer. Decorate lid by cutting fabric into a 7-inch wide square or circle. Secure with a rubber band and tie with a decorative ribbon and accents.

Attach these instructions to the jar:
In a large mixing bowl, cream together 2/3 cup softened butter or margarine, 1 egg and 1/2 teaspoon vanilla until combined.

Slowly add contents of jar and mix well. Drop by rounded teaspoonfuls onto greased cookie sheet.

Bake at 375°F for 9-11 minutes or until lightly browned.

Makes about 3 dozen cookies.