Christmas Time is Here

"It's beginning to look a lot like Christmas, everywhere I go."

Christmas, most everyone's favorite time of year. Christmas for my family and me is time to celebrate the Nativity of Jesus Christ who was born in Bethlehem in a stable surrounded by animals, as there was no room at the inn for Mary and Joseph. Shepherds from the fields surrounding Bethlehem were told of the birth by an angel and were the first to see the child.  See Matthew 1:18-25, Luke 1:26 and Luke 2:1-20.

A Christmas Cross

A gentle, humble couple

Had traveled long and far

To a little town called Bethlehem

And a stable beneath a star

There among the cattle

God sent His Son to earth

With only an angel chorus

To celebrate His birth

Yet shepherds heard their message

And knelt there in the straw

Amazed and filled with wonder

At the Baby whom they saw

Then wise men came to worship

With precious gifts to bring

Knowing that before them

Was their Savior and their King.

Christ came to us from heaven

And did not count the cost

Yet behind His humble manger

Stood a waiting rugged cross.

Written by: R. Fogle

People also celebrate Christmas with that jolly old character named Santa Claus, Saint Nick, or Kris Kringle. Santa, who lives in the North Pole with Mrs. Claus, numerous elves and you can't forget the reindeer. On Christmas Eve, Santa jumps in his beautiful sleigh with his reindeer guiding the way led by the famous "Rudolph the Red Nosed Reindeer" and brings gifts to good little boys and girls. He lands on the rooftop, slides down the chimney and leaves gifts under the Christmas tree. He is quite a jolly old fellow, has a full white beard, a large round tummy and he's bedecked out in a red velvet fur trimmed suit with a big shiny black belt. Ho Ho Ho

Decorating the Tree and Your Home

Some of us like to decorate our homes the same way every year. Many people like traditional ways of decorating and are comfortable with that. Using the same decorations every year is great, but try changing them up on occasion and use them in different ways. Check out fresh new ideas by going to department stores, craft stores or better yet, go on Christmas home tours in your area and you might find ideas you never thought about.

I am one of those people who like to decorate differently each year. Although, the past couple of years I have focused on lime green, fuchsia and purple tones. I use a white flocked real Christmas tree in the library and usually decorate that tree with our ornaments we've collected or made through the years. In the living room, we have a 4 foot tall, fun lush lime green"faux" tree with mini green lights. This tree stands on a round table just for this occasion and I decorate with purple ornaments and drape lime green, fuchsia and purple organdy all around the base of the tree in beautiful layering effects. On the mantle I use fresh evergreen boughs with purple and fuchsia lights draped throughout the boughs and I add frosted beaded fruits & birds tucked in the boughs.

Decorating your home using a white theme and adding sparks of color or brushed silver or bronze can be dazzling and sophisticated. Christmas trees at our home number more than one. We love having a tree in each room (from large flocked real trees to smaller trees in bedrooms, bathrooms and hallways). When our daughter lived at home she had a tree to decorate any way she wanted in her bedroom. Today, Brittany is a fan of using many Christmas trees in her home too. I cherish the ornaments we've collected throughout the years, including ones my parents started giving Britt when she was a baby. We used to take Brittany, my parents, Jerry's parents and a few friends up to Julian, CA and rent a large home during Thanksgiving. We would have many activities planned, but we always took time to make special ornaments to celebrate our time together.

The entrance way is a perfect place for a Christmas tree, it will shout "Merry Christmas" to everyone who enters the front door. Also decorating the kitchen with very small trees grouped in threes on the counter tops, refrigerator or hutch looks wonderful. Don't forget the dining room where you could place a slender tree in the corner.

For those packages that go under the tree, I also like to pick a theme, such as; all white shiny paper with huge gorgeous French ribbons tied in lime green, white, purple, pink or any number of appealing colors. I always add a elegant ornament to each package too. If you don't want to spend a fortune check out craft stores, discount stores, the $ store or stores such as Pier One or Cost World Market.

Collecting is another way to add to your holiday splendor. I happen to love snowmen and place them in groupings around our house and trees. I also have a small collection of Nativities. To start a collection choose something you enjoy and every year purchase a least 1 or 2 to add to your collection. Purchasing them after Christmas during the deep discount sales is a great way to save money and get more bang for your buck!

During the Christmas season we see many festive wreaths gracing the front doors of beautifully adorned homes. A Christmas wreath on the front door is a warm and joyous way of saying "welcome to our home." Displaying a wreath on the inside of the front door to wish our guests a Merry Christmas as they leave is a nice touch as well. Wreaths are a simple, elegant way to decorate any room in the house. Hang wreaths on your guest bathroom door or bedroom doors too. Fresh wreaths add wonderful fragrance and yuletide charm in any room. Many companies will ship fresh wreaths directly to you or you can try making your own, adding pine cones and holly and a big beautiful bow.

If you are looking for a fun project for the kids try making a gumdrop wreath. Use jumbo red, white and green candies. You will need one plastic foam wreath (medium sized), masking tape, wire, felt, toothpicks, gumdrops and a fun-festive holiday ribbon. Cut out the felt in the shape of the wreath and glue to back the form. To reinforce the wreath wrap the masking tape around the top of the wreath where it will be hung. Wrap wire around the wreath over the tape, bending the wire into a hanging loop at the back of wreath. Break toothpicks in half or cut them with scissors. Insert the broken ends into the gumdrops. Cover the top and sides of the wreath with gumdrops, poking the sharp ends of the toothpicks into the foam. When all of the tops and sides are covered with gumdrops, tie a bow at the top of the wreath, hiding the hanger and let the ribbon ends hang down. Note: I would suggest purchasing lots of gumdrops because half of them will end up being eaten by the kids.

However you choose to decorate and enjoy your holidays, I would like to wish you a very Merry Christmas and may the Lord bring happiness, blessings and peace to your home. And may all your Christmases be white.

Please enjoy the recipes listed below and add some excitement to your holiday table by trying to incorporate a new dish into your holiday dinner. I have given you three different options for Christmas meals. Remember, make your holiday dining table or buffet beautiful too, incorporating candles, evergreens, Christmas ornaments or some of your collectibles.

For appetizers to nibble on during the day, I'm just serving a platter full of large shrimp chilled with a horseradish cocktail sauce, country pate with crackers and some crudites with hummus and chunky blue cheese dip.

This year for Christmas dinner, Jerry and I are having Spanish Paella which we both happen to love. I'm serving it with; tossed green salad with orange vinaigrette, crusty bread with olive oil for dipping, some assorted olives and cheeses. Wine will be Pinot Noir.

Spanish Paella (this could serve about 12)

1/4 cup olive oil

2 tsp. smokey paprika

1 large onion, chopped

5 cloves garlic, minced

1 lb. chicken pieces (bone in) I like using just chicken breasts

1/2 lb. boneless pork loin, cut into 1/2-inch cubes

1 large green pepper, chopped

1/2 cup dry sherry

1 lb. whole clams in shell

4 cups chicken stock (good quality)

2 cups fish stock (good quality)

1 cups uncooked aborio or short grained rice

1 ruby red tomato, chopped (optional, but we like it and it adds a splash of color for garnish)

2 big pinches saffron

4 squid tubes, sliced into rings

12 large shrimp or prawns, do not peel (clean and devein)

2 cups frozen peas

salt and freshly ground black pepper, to taste

12 thick lemon wedges

1/2 cup Italian parsley, chopped

It's best to use a paella pan 15-26 inches. If you don't have one you can use a large cast iron pan. I plan on making mine on the outdoor gas grill, but of course you can prepare on the stove top.

In a large bowl, mix paprika, 2 Tbl. olive oil and 1/2 tsp. salt and some ground pepper. Add chicken and pork and toss, cover and refrigerate for at least 4 hours or overnight.

Heat remaining olive oil over medium heat and add onion and garlic. Saute until softened. Add chicken and cook until browned; remove chicken and set aside loosely covered. Add pork and cook until browned, then remove and set aside. Add green pepper and cook about 2 minutes, add sherry. Add 2 cups of chicken stock and fish stock and rice. Stir and cook about 10 minutes. Add saffron, and remainder of stock. Add chicken and pork back to pan. Season with salt and pepper and stir all ingredients together. Reduce heat to low. Allow to cook without stirring until rice is soft about 30 minutes. Nestle the clams and remaining seafood and peas into the rice and cover and cook about 10 minutes. The rice on the bottom of the pan will brown; this is an important part of making paella. Make sure your heat source is evenly distributed.

Taste to make sure rice is fully cooked, adding a little extra stock if needed. Remove from heat, and cover with foil and allow to rest for 10 minutes. Remove foil and place lemon wedges around edge as garnish. Sprinkle on fresh parsley and chopped tomatoes. Place the paella in the middle of serving table and allow guests to serve themselves, squeezing on lemon to their taste.

Tossed Green Salad

1 head bibb lettuce, torn

2 cups arugula

1/2 red onion, sliced thinly

1 bunch red radishes, sliced

1 can artichokes, drained and sliced

1 small container grape tomatoes

1 cup pecans, lightly toasted

1 orange, peeled, sectioned and sliced in half

1/2 cup Maytag blue cheese, crumbled

Dressing

2 tsp. orange zest

1/4 cup fresh orange juice

1 Tbl. fresh orange marmalade

2 Tbl. fresh lemon juice

1 tsp. Dijon mustard

salt and freshly ground black pepper

6 Tbl. olive or vegetable oil

Add all ingredients into container with lid and shake well. Taste, adjust seasonings and pour over salad and serve.

Option number two; Chicken Tamales - are a Christmas tradition in Mexico and Southern California.

1 package dried corn husks

1 1/3 cups shortening

4 cups masa harina

2 tsp. salt

2 2/3 cup chicken stock (good quality) warmed

2 Tbl. oil

1 large onion, chopped

3 cups cooked, shredded chicken (see note)

1 cup golden raisins (optional, but I like the sweet/savory blend)

1 cup diced green chilies

Note: I like to cook my chicken in a pot on simmer with sliced onions, canned tomatoes with the juice, salt, pepper, garlic, chili powder, cumin, and oregano. Simmer until cooked through, cool and shred.

Soak the corn husks in warm water until pliable. Remove any silks and wash thoroughly. Cover husks with warm water and soak 2 hours. Keep damp until used.

Whip shortening until fluffy. Blend in mesa, salt and warm chicken stock until dough holds together well. Cover with damp cloth and keep cool until ready to use. Heat oil in large saute pan and add onion and cook until softened. Stir in cooked shredded chicken, raisins, green chilies and chili powder, season with salt and pepper.

Take a pliable corn husk and lay on work surface, spread 3 Tbl. mesa on husk, spoon 2 heaping Tbl. of chicken filling into the center of mesa. Fold right side over center of filling, then fold left side over. Fold up bottom end over dough encased filling then fold down the tip of the husk. I then tie mine with a strip of soaked husk. Once you have all the tamales folded you are ready to steam. Place a steamer basked in large pot. Pour in a couple of inches of water. Arrange tamales in basket folded side down, arranged loosely so steam can circulate freely. Cover pot and place over medium heat. Steam for about 1 hour. To see if they are done, remove one tamale from the top and open up. If the masa dough is firm and does not stick to the shuck it's done. You should end up with about 25 to 30 tamales.

Mexican Rice with Peas

1 medium onion, chopped

3 cloves garlic, minced

2 cups long grain white rice

16 oz. chicken stock (good quality)

1 cup ruby red tomatoes, seeded and diced (you can use canned too)

1 tsp. chili powder

1 tsp. oregano

2 green chilies, roasted, seeded and chopped
1/4 cup fresh cilantro, chopped

salt and freshly ground black pepper

1 cup frozen peas

In a large sauce pan, add 2 Tbl. cooking oil, add onions and cook for about 2 minutes. Add garlic and rice and cook for about 2 minutes. Pour in chicken stock, tomatoes, chili powder, oregano, chilies, salt and pepper. Stir to combine and place lid on pan and bring to a simmer. Cook for approximately 30 minutes or until rice is tender. Just before serving, stir in peas to warm and squeeze in the lime juice, fluff with a fork and place on serving platter sprinkling with cilantro.

Creamy Black Beans

1/2 medium onion, finely chopped

4 garlic cloves, minced

1 jalapeno, seeded and chopped finely

1/2 tsp. ground cumin

2 (15 oz) cans black beans, rinsed and drained

2/3 cup chicken stock (good quality)

Fresh lime juice

1/4 cup fresh cilantro, chopped

1/4 cup Queso fresco

In a saute pan, add a little olive oil heat and add onions, garlic, jalapeno and cumin and cook for about 2 minutes. Add beans and stock and cook for 10 minutes, stirring. Coarsely mash the beans with potato masher. Continue boiling until thick, stirring for about 10 minutes. Season with salt, pepper, and lime juice. Remove to serving bowl, and sprinkle with cilantro and queso fresco.

Pickled Onions - We love pickled onions with our tamales

3 large white onions, peeled and thinly sliced

1/2 tsp. whole black peppercorns

1/2 tsp. whole allspice

1/2 Tbl. dried oregano

2 sprigs fresh thyme

1 cup white vinegar

1/4 cup fresh orange juice

1/4 cup fresh lime juice

In a pot of boiling water add onions for a few seconds to blanche, then remove into a strainer and rinse immediately in cold water. Drain and place onions in glass bowl. Add all remaining ingredients, cover and refrigerate for 4 hours or better yet, overnight.

Avocado Mousse

2 envelopes unflavored gelatin

1 1/2 cups chicken stock (good quality)

1 Tbl. fresh lime juice

1/3 cup scallions, finely chopped including green part

1 ruby red roma tomato, seeded, peeled and chopped

1 serrano chile, seeded and chopped

1 Tbl. fresh cilantro, finely chopped

2 large Haas avocados, (2 cups) peeled, seeded

salt and freshly ground black pepper, to taste

1 1/2 cups heavy whipping cream, whipped

1 lb. small cooked shrimp

In a small saucepan, add chicken stock and sprinkle gelatin on, heat on low until dissolved. Remove from heat and add lime juice, scallions, tomato, chile and cilantro. Place in frig until cool, but not set.  Mash the avocados until they are a smooth puree. Add the avocados, salt and pepper to the gelatin mixture, stirring to combine, then fold in the whipped whipping cream.  Pour mixture into a lightly greased 6 cup mold ring. Chill until set. Unmold and garnish with shrimp.

Option number three; Festive Christmas Chicken - this is a great dish, not the same old same old and wonderful to use for buffets or caterings

8 boneless skinless chicken breasts

1 1/2 cups baby spinach, chopped

1 1/2 cups feta cheese, crumbled

1 1/2 cups sun-dried tomatoes in oil, chopped

4 Tbl. fresh basil, sliced

1 1/2 cups crimini mushrooms, sliced

1 red bell pepper, seeded and chopped

1 bunch scallions, chopped including green part

8 cloves garlic, minced

Olive oil

salt and freshly ground black pepper

1/2 cup fresh Italian parsley, coarsely chopped (garnish)

1/2 cup feta cheese, crumbled (garnish)

Preheat oven to 350 degrees. With a sharp knife, slice each chicken breast partway in half. Do not cut all the way through. Open chicken breast up, place on plastic wrap and another piece on top and flatten with a mallet to about 1/2-inch thick. Season both sides with salt and pepper.

In a large saute pan, add a little olive oil (2 Tbl.). Add scallions, bell pepper and garlic and cook until softened. Add mushrooms and saute until mushroom are lightly browned. Stir in spinach and cook for 2 minutes. Remove from heat and let cool slightly. Divide the mixture and place some on each pounded chicken breast, top with some feta cheese, sun-dried tomatoes and sprinkling of fresh basil. Roll the chicken breasts up and secure with toothpicks or kitchen twine. In the large saute pan, add a little olive oil and lightly brown each breast, do not overcrowd pan. Remove from pan and place chicken breasts in a large baking dish cook for about 20 to 25 minutes. Remove from pan onto cutting board, let stand about 5 minutes then with a very sharp knife, slice on the diagonal into serving pieces. Place on platter fanning out each breasts and sprinkle with fresh parsley and sprinkling of extra feta cheese.

Acorn Squash with Figs and Honey (this is so good)

4 acorn squash, halved and seeded

1 1/4 cup dried figs, chopped

2/3 cup honey

2 Tbl. rum (not extract)

2/3 cup almonds (lightly toasted) and chopped

1 tsp. ground cinnamon

1/4 tsp. freshly grated nutmeg

6 Tbl. butter

salt

Place squash cut sides down in baking pan. Add enough boiling water to a depth of 1/4-inch. cover with foil and bake in 350 degree oven for 30 minutes. The squash will still be a little firm. Remove foil and carefully pour off water. In a saucepan, melt butter and stir in honey, figs, almonds, cinnamon and nutmeg. Remove from heat and stir in rum, place back on heat and cook for about 1 minute, taste and season with a little salt. Turn squash halves cut side up and fill each with some of the fig mixture. Bake uncovered 25 minutes until squash is tender and filling is bubbly.

Broccoli or Haricot Verts with Lemon Sauce

3 lbs. fresh broccoli or haricot verts

1 cup chicken stock (good quality)

1 Tbl. butter

4 tsp. cornstarch

1/4 cup cold water

2 egg yolks, lightly beaten

3 Tbl. fresh lemon juice

2 Tbl. lemon zest

Place broccoli or haricot verts in saucepan with 1-inch of water. Bring to a boil and cook until crisp-tender. Keep vegetables warm while making sauce. In another saucepan, heat chicken stock and butter until butter is melted. Combine cornstarch and water until smooth; stir into stock mixture. Bring to a boil and cook for about 3 minutes until thickened and bubbly. Remove from heat and stir a little of the hot mixture into the egg yolks to temper. Then return all of the egg mixture to the sauce and whisk constantly. Bring to a gentle boil and cook for about 2 more minutes. Remove from heat and whisk in lemon juice and zest, taste and season with salt and pepper. Place broccoli or haricot verts on platter and pour over sauce.

Mushroom and Potato Gratin - Sinfully delicious!

2 leeks, washed well and sliced

3 garlic cloves, minced

2 lbs. wild mushrooms, sliced

1/4 cup dry white wine

salt and freshly ground black pepper

2 lbs. Yukon gold potatoes, peeled and cut into 1/4-inch thickness

1/2 cup whole milk

3/4 cup heavy whipping cream

1 cup Gruyere, grated

1 cup Parmesan cheese, grated

2 Tbl. chives, chopped

2 tsp. white truffle oil

1/4 cup Italian parsley, chopped

Preheat oven to 350 degrees. Butter a 13x9 baking dish. Melt 2 Tbl. butter in large saute pan and add leeks and garlic, sauteing until tender. Add half of the mushrooms and cook until softened. Add remaining mushrooms and cook about 10 minutes. Add wine, cook and stir until liquid has evaporated about 5 minutes. Remove from heat and season with salt and pepper.  Cover bottom of baking dish with potato slices, slightly overlapping them. Sprinkle with a little salt and pepper and chives. Sprinkle with a mixture of both cheeses and half of the mushrooms. Repeat layering ending with potatoes. Stir together milk and cream and pour over top. Cover with foil and bake for about 1 hour. Remove foil and sprinkle with extra cheese. Place back in oven and bake until golden about 15 minutes. Remove to wire rack, drizzle with truffle oil and sprinkle with parsley.

Delicious Desserts

White Chocolate Mousse Trifle with Fresh Raspberries

7 oz. white chocolate, finely chopped (good quality is important)

1/3 cup pear brandy
1/4 cup water

1/2 vanilla bean, split lengthwise

8 oz. mascarpone cheese

1 cup heavy whipping cream

2 pound cakes (make your own or purchase them)

2 cups heavy whipping cream

1 tsp. pure vanilla extract

3 Tbl. powdered sugar

3 containers fresh raspberries

White chocolate curls (to pile on top of trifle)

Mousse

Combine 7 oz. white chocolate, pear brandy and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth. Scrape seeds from vanilla bean. Transfer white chocolate mixture to large mixing bowl and gradually add mascarpone, whisking until very smooth. Cool mascarpone until barely lukewarm.  Using an electric mixer beat 1 cup of whipping cream until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill mousse until set, about 4 hours.

Cut pound cake lengthwise in three sections, remove ends and sides of cake and slice pieces into about 2-inch wide lengths (short side).  In a 12-inch trifle dish, arrange slices of pound cake in a single layer on bottom of dish and up sides. Add some raspberries on bottom, add some mousse, layer on more pound cake, raspberries, mousse, finishing with the top layer of mousse. Beat 2 cups of heavy whipping cream and add powdered sugar until stiff peaks form. In a large pastry bag, add whipped cream with a large star tip. Pipe rosettes all over top of trifle mounding in center. If you don't have a pastry bag, just pile on the whipped cream. Garnish the entire top with lots of white chocolate curls piling higher in the middle.

Orange Chocolate Cheesecake - This recipes comes from my daughter Britt in CA who got it from a friend, who got it from a pastry chef friend at a restaurant in Newport Beach, CA

Crust

8 oz. shortbread cookies, crushed finely

1/4 cup butter, melted

Filling

1 3/4 cups 60% Bittersweet chocolate chips

16 oz. cream cheese, room temp.

1 3/4 cup sugar

1/3 cup orange juice concentrate

3 eggs

Topping

1 1/2 cups sour cream

6 Tbl. sugar

2 Tbl. orange juice concentrate

Crust; Preheat oven to 325 degrees. Combine cookies and butter and mix well. Press into bottom of a 9-inch springform pan and slightly up sides. Bake for 10 minutes, remove to cooling rack. With some heavy duty foil wrap double pieces around cheesecake pan; set aside. Bring to boil some water.

Filling; Melt 1 1/2 cups chocolate chips in microwave for 20 seconds, stir and continue every 20 seconds until melted (reserve 1/4 cup of melted chocolate) Cool. Beat cream cheese and 1 3/4 cups sugar until smooth. Add melted chocolate, 1/3 cup orange juice concentrate and eggs one at a time. Pour into crust, place springform pan with foil into a large baking pan and add the boiling water to about 1-inch up side. Be careful not to get any water into cheesecake pan. Turn heat up to 350 and bake cheesecake for 1 hour. Carefully remove from oven and cool 10 minutes.

Topping; Mix sour cream, 6 Tbl. sugar and 2 Tbl. orange juice concentrate together. Spread this mixture over cheesecake and bake another 5 minutes. Carefully remove cheesecake pan from baking pan and cool on wire rack for about 1/2 hour. Remove foil from pan and cover with plastic wrap place in frig overnight. To serve: Remove springform and slice into pieces. If desired you can drizzle chocolate sauce over individual pieces.

Pecan Pie - always a hit

1 (9-inch) pie shell

3 eggs

1 cup brown sugar, firmly packed

3/4 cup light corn syrup

6 Tbl. butter, melted

2 tsp. pure vanilla extract

pinch of salt

1 1/2 cups pecans chopped and lightly toasted

1 cup pecans halves

2 (1 oz) squares unsweetened chocolate (optional)

Note: If you decide to add the chocolate to make a chocolate pecan pie, melt the chocolate with the butter

Whisk eggs in a bowl and then whisk in brown sugar, corn syrup, butter and vanilla. Stir in chopped pecans and pour filling into shell. Arrange pecan halves around outer edge of filling. Bake in 350 degree oven for 50 to 55 minutes. Remove and place on cooling rack. Serve with vanilla bean ice cream or freshly whipped cream which you add 2 Tbl. of powdered sugar and a little pure maple syrup

Breakfast on Christmas Morning - Serve with fresh squeezed orange juice or spicy tomato juice

Scrambled eggs - this will serve about 12

28 eggs (yes, seriously you will need all these eggs)

1 lb. pork sausage

1/2 cup whipping cream

salt and freshly ground black pepper

Tabasco, to taste

1 onion, chopped

1/4 cup Italian parsley, chopped

1/2 cup sharp Cheddar cheese, shredded

1/4 cup fresh chives, chopped

In a saute pan, add some butter to melt, add onions and cook until softened. Add pork sausage crumbling up and cook until browned. Whisk eggs in a bowl with milk and cream, season with salt, pepper and Tabasco. If needed add more butter, and stir in eggs and cook over medium low, stirring occasionally until thickened, but still soft and fluffy. At this point stir in cheese and chives stirring to incorporate cheese. Remove from pan and place on large serving platter; sprinkle with parsley. Add brown sugar bacon on side.

Brown Sugar Bacon

24 slices of thick smoked bacon

2 cups light brown sugar, packed

Spread brown sugar onto a flat platter and dredge bacon in brown sugar pressing into bacon. On a baking sheet, lined with foil add a cooling rack and place bacon on in a single layer. You will need 2 baking sheets for this process. Bake at 450 degrees for about 20 minutes or until crisp. Remove to serving platter.

Spicy Buttermilk Biscuits

4 cups all purpose flour

2 Tbl. baking powder

1 tsp. salt

Tabasco, few dashes

2/3 cup butter, chilled and cut into pieces

1 1/2 to 1 3/4 cups buttermilk, if you need more, add it

2 medium jalapenos, seeded and minced

In a bowl, combine flour, baking powder and butter with a pastry blender until crumbly. Stir in Tabasco and jalapeno. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead about 3 times. Roll dough into 1/2-inch thickness and cut with 2 to 2 1/2 inch round cutter. Place on lightly sprayed baking sheet (use Pam cooking spray) Bake in 425 degree oven for 16 to 18 minutes or until nice and golden. Serve with soft butter and I love these with red pepper jelly. YUMMM

Serve your Christmas breakfast with some fresh fruit or fruit compote, maybe some hashbrowns and to make it very special serve Mimosas. To make mimosas use champagne flutes, add 2 oz. fresh orange juice, some crushed ice (optional) and fill with champagne. I also like to add 1 Tbl. of Grand Marnier. You can substitute cranberry juice for the orange juice and make a Poinsettia.

Merry Christmas and Bon Appetit -"indulge in all this naughty goodness, the gym will always be there waiting for you!"

"So whether you eat or drink, or whatever you do, do it all for the glory of God"

1 Cor. 10:31