A Christmas Feast

From SGN Scoops December 2012 - Compiled by Lorraine Walker

Christmas time for many is a time of being with family and friends, socializing, singing and enjoying treats we may have only once a year. We have gathered a sampling of favorite recipes from our SGN Scoops friends, fans and family. Special thanks to all who contributed their recipes and pictures, and to all of our readers who will enjoy making and eating these culinary concoctions. Have a Merry Christmas…and happy feasting!

Appetizers

Sandi Duncan-Clark – Features Editor, writer, SGN Scoops http://www.sgnscoops.com/
My favorite Christmas Recipe is one that we enjoy from the first of November through the New Year Holidays. This delight is good as an appetizer with dip, and as a snack with eggnog and Hot Apple Cider. And it’s great just to munch! I always make two batches in the beginning, since I know they will disappear quickly. Merry Christmas Everyone. May your Holiday be the best ever.
SANDI’S ZESTY CHEESE STRAWS
1/2 cup (1 stick) butter or margarine, at room temperature
2 cups shredded sharp cheddar cheese, at room temperature
1 1/2 cups cups all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper (more or less, according to your taste preference).
Preheat oven to 300 degrees F.
In a food processor, add the butter, cheese, flour, salt and cayenne.
Process until a smooth dough is formed. Scoop it into your cookie press, fitted with a flat ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet.
(Alternatively, refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4 inch rectangle. Cut into smaller rectangles, about 2 by 3- inches, with a pizza wheel or sharp knife.) Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.

Main Dishes

Joan Walker – proof reader, SGN Scoops http://www.sgnscoops.com/
JOAN’S WARM–YOU-UP CHRISTMAS CHILI
1 1/2 pound ground beef
2 cans beans
2 cups salsa
1 can tomato sauce
2 tbsp chili powder
1 chopped onion
1 cup frozen corn
1 cup shredded cheese
Brown meat and drain. Add meat and remaining ingredients in slow cooker, except cheese. Heat on LOW 5-6 hrs, or HIGH 3-4 hours, add shredded cheese before serving.
Add fresh green peppers for a festive look!

Channing Eleton – artist, musician http://channingeleton.com/
My family started a tradition several years ago. After a month of turkey and dressing, sometimes you just want to do something different. One year, I suggested that we do a Mexican dinner for Christmas. Everyone loved it and we’ve been doing it ever since.
The most popular dish of these Christmas get-togethers has been Christina’s Chili Mexico. It’s easy

and quick to make and after one taste, you’ll see why the Eleton family loves it. Christina’s dish had become popular at Christmas-time; she was getting recipe requests and questions about what she called it. Up until that point, she didn’t have a name for it. I kept encouraging her to give it a name. Neither she or I had any original ideas that we liked, so I turned to my little girl for wisdom. I asked, “Chanler, what would you call Mommy’s dish that we love?”
Without hesitation, Chanler replies in her cute little five-year-old voice, “Chili Mexico”.
We smiled…it stuck…and that’s what we’ve called it ever since.
ELETON’S CHILI MEXICO
2 – 8 oz. packets cream cheese
1 1/2 cups salsa
2 cups chili
2 cups shredded cheese
In a baking dish, spread out cream cheese first. Next, comes the layer of salsa, spread evenly. The third layer will be 1 cup of the shredded cheese. Now, pour in all of chili and spread evenly. Lastly, top it with remaining cup of shredded cheese – spread evenly of course. Bake at 350 F for 30 minutes. Enjoy with your choice of nacho chips!

Tammy Herring –songwriter http://www.facebook.com/TammieHerring
You can prep this the day before – don’t cook, cover with foil and refrigerate. Then cook regular time the next day. This makes it even better, I think.

TAMMY’S CHRISTMAS LASAGNA
2 lb lean ground beef
1 lg onion (finely chopped) (optional)
2 (32 oz.) Prego or Ragu Spaghetti sauce (traditional)
1 – 2 (32 oz) jars water
1 pkg dry spaghetti mix
¼ cup sugar
1 box cream cheese
¾ cup milk
1 box lasagna noodles
1 lb. shredded cheddar cheese
1 lb. shredded mozzarella cheese
Saute’ ground beef. Drain meat in colander, then rinse with water. Place meat back in pot and add onions (optional), spaghetti sauce, 32 oz water, dry spaghetti mix and sugar. Bring to a boil; reduce heat and simmer 1 hour. Add rest of water and cook another hour.
In a separate bowl, mix cream cheese and milk. Microwave until blended 2-3 min., stopping to whisk every minute. Spray 9 X 13 baking dish with non-stick baking spray. Spoon in a few spoonfuls of sauce just to lightly cover the bottom of dish.
Layer UNCOOKED noodles on bottom, covering pan. Cover with ½ of cooked spaghetti sauce, then drizzle a layer of ½ cream cheese mixture. Take fork and zig-zag mixture (marble in). Add layer of 8 oz cheddar cheese and 8 oz mozzarella cheese.
REPEAT layers one more time. (I usually use a little more cheese) Cover with aluminum foil and bake at 350 degrees – 45 minutes. (This keeps cheese from turning to brown.) Remove foil and continue baking another 15 minutes or until golden brown.
Side Dishes

Sonja Barber – artist, New Grace Trio http://www.newgracetrio.com/
As long as I can remember everybody loves mother’s dressing. She has cooked it for their church Thanksgiving Dinner for over 45 years every year. You will return for a second helping!
SONJA’S CORNBREAD DRESSING
1 hen boiled
1 bunch of celery
1 large onion
1/2 stick butter
1 can cream of chicken soup
6 eggs boiled and peeled
3 raw eggs
2 tsp. poultry seasoning
1/2 tsp. black pepper
1 cup canned milk
4 Corn Kits Yellow Cornbread packages. Follow directions on package. Bake.
6 slices white unbleached bread, take off the edges
Wash hen and remove parts inside hen. In a large pot add hen and water to cover the hen. The water should be well over the hen. Boil until tender, 2 hrs. or so Remove hen from pot to cool then remove bones from hen.
Using the broth in pot add poultry seasoning and stir, let set. Clean celery and onion chop into bite pieces add to 1/2 stick butter cover and cook over low heat until tender. In broth add 1 can chicken soup, white bread pieces, raw eggs mixed well, peel and chopped boiled eggs, can milk, celery and onions. Mix well then crumble cornbread into broth until thick stirring very well, add salt and pepper to taste. No liquid should be remaining on top. After you have de boned the hen place pieces of hen in a large baking pan pour the dressing over the hen. Bake at 325 until done light brown. The center will be set when a toothpick comes out clean. This uncooked mixture keeps and can be made the day before keep refrigerated. This recipe will feed 30. You can use this basic dressing recipe when cooking a turkey, or duck. Taste good with a ham also.

Michael Helwig – artist, Blackwood Brothers 

http://www.blackwoodbrothers.com/
Here is a favorite recipe of mine for the holidays:
MICHAEL’S LATKES (6 servings)
1 medium onion, grated
3 large yukon gold potatoes, grated
Kosher salt
6 finely chopped chives
3 T. plain matzo meal or breadcrumbs
2 large eggs, slightly beaten
Fresh pepper to taste
Oil for frying
Applesauce or sour cream
Combine first seven ingredients in bowl and gently mix. Pour enough oil in skillet to reach 1/4″ depth; heat over medium-high heat. Form mixture into balls using about 1/4 cup for each. Place each ball into the hot oil, using a spatula to flatten into 3-4″ round cakes. Fry, turning once, until golden brown and crisp (about 8 minutes). Transfer cakes to a paper towel lined plate to drain. Serve hot with applesauce or sour cream.

Stephanie Gober – artist, The Gobers http://www.thegobers.com/
Well I am a vegetarian so I always get really excited about the side dishes. My Mama is a phenomenal cook. Her green beans are the best. But, if I had to choose a favorite holiday-only side dish it would have to be sweet potato soufflé, a skinny version of course, so I can eat more!

STEPHANIE’S TRADITIONAL SWEET POTATO CASSEROLE
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup packed Splenda brown sugar
1/4 cup light butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
Cooking spray
Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; Bake at 375° for 25 minutes or until brown.

Randy Abel – executive producer, America’s Home Spun Gospel radio show
http://www.homespungospel.net/
RANDY’S BAKED MACARONI AND CHEESE
1/2lb shredded cheddar cheese
1/2lb shredded colby cheese
1/4 cup grated parmesan cheese
2 cups
6 eggs
2 Tbsp butter
2 cups elbow macaroni
In large sauce pan, full with 2 quarts water. Add a splash of vegetable, canola, or olive oil. Bring to a boil. Add macaroni noodles, stirring occasionally to prevent noodles from sticking together. While noodles are boiling, in a large mixing bowl, combine cheeses, eggs, and milk and stir thoroughly.
Preheat oven to 400 degrees.
When noodles are done cooking, drain and rinse with HOT water and drain off excess water. Add noodles to cheese mixture and mix well. Pour entire mixture into greased 9×12 glass baking dish. Place in oven and bake 30 – 45 minutes, until sides and to are turning golden. Remove from oven and let cool for a few minutes before serving.
Feeds a small army!
TIP for leftovers: Cut remaining mac & cheese into portion-size squares, wrap in wax paper, and freeze. To reheat a serving, remove wax paper while frozen, place in a microwave safe bowl and microwave for 1minute, 30 seconds. Stir it up to loosen and microwave for another 60 seconds. Let cool for 2 minutes and enjoy!

Anthony Facello – artist, Beyond The Ashes http://www.beyondtheashesonline.com/
ANTHONY’S YUMMY CRANBERRY SALAD
1 cup ground cranberries
1 cup sugar
1 4oz package raspberry jello
1 cup hot water
1 cup chopped celery
1/2 cup chopped walnuts
1 cup crushed pineapple, drained
Combine cranberries and sugar. Dissolve jello in hot water and add pineapple syrup. Chill until partially set. Add cranberry mixture, pineapple, nuts and celery. Pour into a bowl or mold and chill until firm.

Becky Miles – artist, The Shadrix Trio http://www.theshadrixtrio.com/
BECKY’S JALAPENO CRANBERRY RELISH
24 oz fresh cranberries
½ cup fresh lime juice (about 3 limes, plus zest)
½ cup water
2 tablespoons shallots, finely chopped
1 teaspoon salt
1 bunch cilantro, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon chopped garlic
2 ½ cups sugar
Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.
Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened.
Mix in the cilantro. Cool before serving.

Desserts and Goodies

Rebekah Capps – artist, The Stanleys http://www.the-stanleys.com/
BEKAH’S LUMPS OF COAL
One 16 oz package of Oreo Cookies
5 cups large marshmallows
4 tablespoons butter
Butter an 8X8 inch baking pan. Line the baking pan with parchment paper letting the paper extend up two sides of the pan and overhang slightly on both ends. Butter paper; set pan aside.
In the bowl of a food processor fitted with the metal blade, pulse Oreos until ground.
In a large, microwave safe bowl, melt butter and marshmallows in the microwave until puffed, about 1½ – 2 minutes. Stir in ground Oreo Cookies until combined. Transfer to prepared baking pan. Using a piece of wax paper, press mixture evenly into prepared pan.
Let set up for at least 10 minutes. Cut into bars and serve.

David Staton – artist, SGN Scoops writer http://www.davidstaton.com/
Sights, sounds, smells and tastes can take you to a different time and place. No matter what time of year or the temperature outside, if I taste my wife’s peanut butter fudge, it’s Christmas! She’s pretty as a picture and she cooks like my mom! Man, I did good!
DAVID’S PEANUT BUTTER FUDGE
3 cups sugar
1 stick butter
1 cup evaporated milk
Dash of salt
Stir & bring to a boil. Keep boiling for 8 minutes.
Take off heat and add:
1 cup of peanut butter
3 heaping tablespoons of marshmallow cream
1 1/2 Teaspoons Vanilla
Beat up and pour into buttered dish. Let sit at room temperature until solid.
Charlie Sexton – writer, SGN Scoops http://www.sgnscoops.com/
Here’s a very simple and easy recipe that I have started using every year.
Little Jan Buckner-Goff always makes this for her annual Christmas Party, and she was gracious enough to share it with me! Dr. Jerry loves to have a slice of MDP with a large glass of milk. We’ve solved many of the world’s problems, while enjoying this wonderful, cool dessert!
CHARLIE’S MILLION DOLLAR PIE
1 can condensed milk
1/4 cup lemon juice
1 20 oz can crushed pineapple (drained)
1 13 oz container of Cool Whip Topping
1 cup pecans (chopped)
1 graham cracker crust
Directions:
Mix condensed milk and lemon juice. Fold in pineapple, whipped topping and the pecans. Pour mixture into the crust, and refrigerate. Wait four hours, then cut and serve.

Clayton Inman – artist, Triumphant Quartet http://www.triumphantquartet.com/
One of my favorites at Christmas is no-bake cookies. The sad part is that they taste great all year but if I ate them all year then there would be a clothing problem. The truth is, these cookies just have a taste of Christmas!
CLAYTON’S CHRISTMAS DELIGHTS
2 cups sugar
4 tablespoons cocoa
1 stick butter
½ cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed Paper
In a heavy saucepan, bring to a boil sugar, cocoa, butter and milk.
Let boil for one minute, then add peanut butter, vanilla and oatmeal.
On a sheet of waxed paper, drop mixture by the teaspoonful.
Let stand until cool and hard.

Karen Harding – artist, soloist http://www.karenharding.com/home.html
KAREN’S PEANUT BUTTER FUDGE
2 cups of sugar
3/4 cup milk
6 Tbsp. creamy peanut butter
1 Tsp. vanilla
1/8 Tsp. salt
Boil sugar and milk to soft stage (238 degrees). Add all other ingredients. Beat by hand until it starts to set. Pour into a buttered pan and cut in squares! Delicious!!

Lorraine Walker – Editor, writer, SGN Scoops http://www.sgnscoops.com/
Writer/Editor, SGM Radio http://www.sgmradio.com/
CHOCOLATE YULE LOG
Cake Ingredients:
3 eggs
1 cup white sugar
1/3 cup water
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
¼ tsp. salt
A few teaspoons of icing sugar
Icing Ingredients:
4 cups icing sugar
½ cup cocoa
½ cup soft butter (not melted)
¼ cup milk
Other:
Foil for lining your cookie sheet
Sugared jelly candy (or fruit roll-ups) in red and green
Cut foil 2 inches longer than cookie sheet. Fit on sheet and turn up ends and sides to make a collar around the pan. Pre-heat oven to 375F.
Beat eggs until thick. Add white sugar and beat again. Add water and vanilla and beat slowly. Put flour, baking powder and salt in a separate bowl and mix lightly with a fork. Add this to the egg mixture. Beat slowly until the batter is fairly smooth. Pour onto foil and spread evenly into the corners. Bake 12 minutes. While baking, spread a tea towel onto your counter and sprinkle with a few teaspoons of icing sugar the full size of the cookie pan. As soon as you remove cake from oven, lay cake upside down onto the towel and peel off the foil. Trim off any brown edges from the cake. While cake is still hot, roll up – with towel – and cool.
Make icing. Unroll cool cake and ice with half the icing spread onto the cake. Roll cake up. Cut off about a ½ inch of the roll from each end to use as ‘stumps’. Place stumps on opposite sides of the roll, on either end. Spread remaining icing on the log and stumps. Use a fork to make icing look like bark.
Make holly leaves and holly berries from the candy. For the holly leaves: If using the jellied candy, make sure it is sugar-coated (this is softer than a jujube). Spread some white sugar onto your pie sheet and use a rolling pin to roll the candy flat. Use additional sugar on surface to prevent it from sticking to the rolling pin. Once the green candy is flat, use a cookie cutter or a knife to cut into the shape of holly leaves. Use red candy, cut into smaller pieces and, using extra sugar to prevent stickiness, roll into red holly berries. Press 3 leaves lightly onto the top of the log near a stump and add the berries. You make also use fruit roll ups to make the holly leaves if this is easier for you. Holly berries could also be ‘made’ out of M&M s or other small round candy.

Frances Fulton – artist, New Grace Trio http://www.newgracetrio.com/
This is one of the favorites at our family gathering. If you are a chocolate lover, this takes care of those chocolate craving taste buds! Merry Christmas everyone!
NEW GRACE CHOCOLATE MELTING CAKE
8 ounces of semisweet chocolate
1 cup (2 sticks) of butter
7 eggs, divided use
6 tablespoons of sugar
1/2 cup of flour
Preheat your oven to 375 degrees. Melt the chocolate and butter and cool for 10 minutes. In a separate bowl, mix four eggs with sugar. Whisk. Then add flour and whisk. Add the remaining three eggs and add the egg mixture to the chocolate mixture. Pour this entire mixture into individual ramekins. Bake until just done, about 15-20 minutes (interior will be melting). Serve with vanilla ice cream.

Brenda Messaros – artist, Hearts Of Faith http://www.heartsoffaith.biz/
My husband’s family is Hungarian, so every year, his parents and some of his cousins gather at our house and we make cookies. Here’s one of my favorites that we make. These take a lot of time to do, but they are worth the effort! Merry Christmas!
BRENDA’S HUNGARIAN WEDDING COOKIES
5 cups flour
1 cup sugar
1 lb. butter sticks, softened
4 egg yolks (reserve egg whites for later use)
1 pound finely ground walnuts
Misc. jelly flavors
Powdered sugar
Mix flour, sugar, butter and egg yolks in large bowl with hands until well mixed.
Take a small amount of dough and roll out very thin on floured counter.
Using a small juice glass, cut circles out of dough that are about 2″ wide.
Do this until you have one cookie sheet full of round cookies. Then cut out an equal number of circles, but with these, also use a thimble to cut out a circle in the center of each cookie. Brush the tops with egg whites and dip in the ground nuts.
Please on baking sheet. Bake each sheet at 350 until light brown (about 10 minutes)…
remove from cookie sheet onto cooling rack and let cool completely. Repeat this until
all the dough is used. Makes about 60 or 70 2-layer cookies. On each bottom layer,
place a small amount of jelly, then top with the cookie with the hole so that the jelly comes through. Sprinkle with powdered sugar and serve.

Sheri Thrower – artist, speaker,  http://www.sherithrower.com/
SHERI’S PUMPKIN ROLL
3 eggs
1 c. sugar
2/3 c. mashed pumpkin (Can use butternut squash that has been cooked in a microwave for 10 minutes.)
1 t. lemon juice
3/4 all purpose flour (plain, not self rising)
2 tsp. Cinnamon
1 tsp. Baking powder
1/2 tsp. salt
1 tsp. Ginger
1 tsp. Nutmeg
1 1/4 cup confectioner’s sugar
1 8 oz. Pkg. softened cream cheese
1/2 tsp. vanilla
Beat eggs 5 minutes at high speed. Gradually add sugar, beat well. Stir in pumpkin or squash and lemon juice. Combine flour, cinnamon, baking powder, salt, ginger and nutmeg. Add to pumpkin; blend well. Spoon batter on greased and floured 15x10x1 pan or use cookie sheet. (Can use parchment paper, and you don’t have to grease or flour.) Spread evenly to corners. Bake @375 degrees for 15 minutes.
Turn cake on to towel. Sprinkle with 1/4 cup of confectioner’s sugar. Begin at small end and roll into towel and cool for several hours. Cream the cream cheese, butter, 1 cup confectioner’s sugar, and vanilla. Beat until smooth and creamy. Unroll cake and spread with filling. Roll again and chill on edge.

Rhonda Spurrell – artist, songwriter http://www.rhondaspurrell.com/fr_home.cfm
RHONDA’S CHOCOLATE CRINKLE GINGER COOKIES
¾ cup all-purpose flour
¼ cup Dutch-process cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ cup (1 stick) unsalted butter at room temperature
7 ½ oz. Semi-sweet chocolate
1 cup granulated sugar
¼ cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup finely chopped crystallized ginger
Confectioners’ sugar for rolling
Whisk together the flour, cocoa powder, baking powder, salt, ginger, and cinnamon in a medium bowl.
Combine the butter and 3 ounces of the chocolate in a medium, heatproof bowl. Set the bowl over a saucepan filled with about 11/2 inches of simmering water (being sure not to let the bottom of the bowl touch the water) and stir occasionally until the chocolate and butter have melted and the mixture is smooth.
Remove the bowl from the saucepan and set aside to cool slightly, about 10 minutes. (You can also melt the mixture in the microwave, heating it at about 20-second intervals and stirring periodically until it is melted and smooth.)
Stir the granulated and brown sugars into the melted chocolate mixture, using a wooden spoon or heatproof spatula. Drop in the eggs, one at a time, mixing briskly until smooth. Stir in the vanilla extract and gradually incorporate the flour mixture. Fold in the remaining 41/2 ounces of chocolate and the crystallized ginger. Cover the dough with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.
Position a rack in the middle of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.
Shape the chilled dough into walnut-size balls, roll in confectioners’ sugar, and arrange them about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough becomes too soft, return it to the refrigerator until chilled and fairly firm.) Bake for 10 to 12 minutes, or until the cookies have spread and the tops are cracked.
Cool the cookies on the baking sheets set on wire racks for about 2 minutes before removing them to the racks to cool completely. Store the cookies in an airtight container or in a zip-top bag for up to 4 days.
Makes 40 cookies.

Mercy Rain – artist http://www.mercyrain.com/
PECAN PIE
1 c. Karo Syrup
3 eggs
1 c. sugar
2 tbsp. butter, melted
1 tsp. vanilla extract
2 c. pecans
1 unbaked deep dish pie crust
Pre-heat oven to 350 degrees. Stir in the first 5 ingredients thoroughly using a spoon. Mix in pecans. Poor into crust. Bake at center rack of oven for 55-60 minutes. Cool for 2 hours.

Stephen Widener – artist, assistant pastor, writer for SGM Radio http://www.sgmradio.com/
Here is the recipe for one of my favorites! Note: you can also crush the Oreos into the filling and pour onto pie filling. Then cover with Cool Whip. Then it becomes what I call Dirt Cake, which I love. Brenda Earp makes the best Dirt Cake I ever had. She attends our church.
PUDDING PIE/DIRT CAKE
2 cups of cold milk
2 pkgs. Jello instant pudding
1 Oreo pie filling crust
1 package of Double Stuff Oreos
1 bowl Cool Whip French Vanilla topping
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk or blender for 2 minutes or until well blended (mixture will be thick).
Spoon mixture onto piecrust. Then place Oreos into filling and then place thawed Cool Whip on top of Cookies and filling. Refrigerate for 3 hrs. Should make 10 servings.

Brittany Maxwell Wuthrich – intern at Lifeway Christian Resources https://www.facebook.com/Brittanydmaxwell/
OATMEAL CHOCOLATE CHIP COOKIES
1 stick of butter
1 cup of quick cook oats
1 box of yellow cake mix
1 cup of semi-sweet chocolate chips
2 eggs
Mix ingredients in a mixing bowl. Preheat oven to 350 F. Scoop spoonful size of mixture onto a cookie sheet. Cook for 10 minutes. Enjoy 🙂

Jean Grady – television personality, Gospel Music Today http://gospelmusictoday.com/
Twenty-five years ago, I couldn’t afford Christmas gifts for the 26 employees that worked for me. I decided I would make 26 loaves of banana bread and give to each one of them. That was the best I could do. The next year, I was able to purchase a gift for each of them and they all complained because they were waiting for the banana bread. After that, it became a tradition to make the banana bread for the employees and later for each of my choir members. Last year, I went to North Carolina to stay with our grandkids for a week while my daughter was recuperating from surgery. When I got there, she had all the ingredients to make banana bread. I made 21 loaves and put them in her freezer. Today, I make the loaves for the people who lovingly take care of my 100 year old mother, for my Gloryland Gospel Choir members and for the guys who pick up our trash every week and they look forward to their gift every year!. Here is the recipe:
BANANA BREAD
1/2 c. shortening
1 tsp. soda
1 c. sugar
3 large crushed bananas (very ripe)
2 eggs (unbeaten)
1/2 cup pecans or walnuts
2 c. flour
Blend sugar and shortening. Add eggs and mix well. Add soda to bananas and crush. Add flour and bananas all at once. Mix well and then add nuts. Spoon into loaf pan and bake 1 hour at 325 degrees.
Note: I double and triple the recipe when making large amounts.

Miles Pike – artist, songwriter http://www.milespikemusic.com/
This is what Martha and I will be contributing to the family feast this Thanksgiving and maybe even again for Christmas. It’s a simple recipe that I made a few adjustments on. If there is a whipped topping that you think would compliment it, go for it! But, it does stand alone as a great dessert. Makes 1 – 9 or 10-inch cake. Martha and I found that this recipe was okay warm, better right out of the fridge, but our favorite was just refrigerated. Also, you might want to cook a double batch so you can eat one and freeze one. A warning though: you do not want to get any on your fingers. Someone will get bitten.
Disclaimer: May throw into a diabetic coma or cause tongue to slap brains loose.
PIKE’S CHRISTMAS CHEESECAKE
Crust:
1 1/2 cup vanilla wafer/graham cracker crumbs
1/2 cup butter, softened
2 tablespoons white sugar
1 tablespoon cocoa powder
Cheesecake:
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
4 teaspoons instant coffee granules dissolved in 1/4 cup hot water
3 teaspoons vanilla extract
Preheat oven to 350 degrees F. Butter one 9 or 10 inch spring form pan.
Combine the wafer/cracker crumbs, softened butter, 2 tablespoons white sugar, and the cocoa. Mix well and press mixture into the buttered spring form pan. Cook crust for five minutes and then take out and set aside to cool while you finish mixing the cheesecake.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Yields 16 servings. (Yeah, right!)

Ann Miller – West Hattiesburg, Mississippi
Here is a recipe for date-nut balls that we make for the holidays. They are absolutely heavenly and easy to make. We started our holidays early by making a batch last week!
DATE-NUT BALLS
2 sticks butter
1 c. sugar
8 oz. chopped dates
1 c. freshly chopped pecans
2 c. Rice Krispies
Powdered sugar
Melt butter in large pan over low heat. Add sugar and nuts and bring to simmer, stirring frequently. Simmer for 8 minutes. Remove from heat. Add pecans and Rice Krispies and mix well. Allow mixture to cool till it can be handled. Roll into 1-inch balls and cool completely. Then roll in powdered sugar.

Dawn Kirby – Fredericton, New Brunswick
These are melt-in-your-mouth delicious and can be frozen. They even taste good frozen!
DAWN’S WHIPPED SCOTCHCAKES
1 cup butter
1/2 cup icing sugar
dash salt
1 1/2 cups flour
Blend butter, sugar, add salt and flour. Beat with electric beaters for 10 full minutes. Will be light and fluffy. Drop by tsp onto ungreased cookie sheet. Bake 20 minutes at 350 degrees or until edges are lightly brown. Makes about three-dozen cookies. Once cooled you can frost them with your favorite frosting and decorate with sprinkles or Christmas candy decorations.

Melinda Stice – Seymour, Tennessee (wife of Jeff Stice, artist)
Super easy and unbelievably good!
MELINDA’S CAKE MIX PEPPERMINT COOKIES
1 box yellow cake mix
4 oz. cream cheese
1/4 cup oil
1 egg
1 package Andes peppermint crunch chips 10oz.
Mix all ingredients and put spoonfuls on cookie sheet. Bake at 375, Just till barely golden.

Ann Downing – artist http://www.anndowning.com/
ANN’S MAJIC COOKIE BARS
1/2 cup margarine
1-14 oz. can of Eagle Brand Condensed Milk
1 1/2 cup graham cracker crumbs
1 6 oz. package M&M’s or butterscotch chips
1 cup chopped walnuts
Melt margarine and stir into graham cracker crumbs. Press into 9×13 in. pan. Pour condensed milk over this. Top with remaining ingredients and press down firmly. Bake 25-30 minutes at 350 until lightly browned. Cool before cutting.

Sarah Herring – artist, songwriter http://www.facebook.com/profile.php?id=1613388358&fref=ts
SARAH’S SWISS CHOCOLATE CAKE
1 box Duncan Hines Swiss Chocolate cake mix
¾ cup oil
1 ½ cup milk
1 pkg vanilla instant pudding
3 eggs
Combine cake mix, oil, milk, pudding and eggs in bowl; mix with fork. Divide and pour batter into 3 9-inch greased and floured cake pans; bake at 350 degrees until done. (Do not over bake).
FROSTING
1 (8 oz.) box cream cheese (Room temperature)
2 ½ cup confectioners sugar
1 (16 oz.) Cool Whip
3 Hershey Candy Bars (regular size)
Combine cream cheese and confectioners sugar; mix together in mixer.
Gradually add Cool Whip. In separate bowl, grate Hershey Bars (If you put them in freezer or refrigerator to harden, it makes them easier to grate.) Gradually add 2/3 Hershey bar (grated) into frosting. Use remaining grated Hershey bar on top of cake for decoration.

Dedra Henry – artist, The Shadrix Trio http://www.theshadrixtrio.com/index.html/
DEDRA’S PEANUT BUTTER CUPS
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Sandi Miller – Hamilton, Ontario
SANDI’S CRANBERRY UPSIDE-DOWN CAKE
8 tbsp unsalted butter, at room temperature (divided)
1 cup granulated sugar (divided)
½ tsp ground cinnamon
¼ tsp ground allspice
1 ¾ cups fresh cranberries
1 large egg
1 tsp vanilla extract
1 ¼ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup milk
Preheat oven to 350F with a rack in the center. Rub the bottom and sides of an 8” round cake pan with 2tbsp of butter. In a small bowl, whisk together ½ cup sugar with the cinnamon and allspice. Sprinkle the mixture evenly over the bottom of the pan; arrange the cranberries in a single layer on top.
With electric mixer, cream remaining 6 tbsp butter and ½ cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with milk until well combined. Spoon batter over the cranberries in the pan and smooth the top. Place the pan on a baking sheet; bake the cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around the edge of the cake; invert onto a rimmed platter.

Kym Hinson – artist, The Hinsons http://www.thehinsons.org/
I like mine topped with whipped cream!
KIM’S JAPANESE FRUIT PIE
1 cup sugar
1 stick butter or margarine (melted)
a pinch of salt
2 eggs (beaten)
1 tbsp vinegar
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup raisins
1- 9Inch pie shell
Mix sugar, butter, salt, eggs and vinegar: add coconut, walnuts and raisins.
Pour into pie shell. Bake @ 325 degrees for 35 minutes. Yields approx. 6 servings.

Kelly Nelon Clark – artist, The Nelons http://www.thenelons.com/home.cfm
OREO DIRT CAKE
1 bag Oreos, crushed
8 oz. cream cheese
1/4 c. butter
1 c. powdered sugar
3 c. milk
2 sm. pkg. instant vanilla pudding
1/2 tsp. vanilla
12 oz. Cool Whip, thawed
Cream together cream cheese, butter and powdered sugar. In separate bowl mix together milk, pudding, vanilla, and Cool Whip. Add cream cheese mixture. Layer with Oreos. Chill.

Phil Foster – writer, SGM Radio http://www.sgmradio.com/
My brother made this cake a few years back. I don’t like peel in Christmas cake, so he made it with gumdrops. Mmm mmm good !
FOSTER’S GUMDROP CAKE
1/2 lb. butter
1 8 oz. pkg. cream cheese
11/2 cups white sugar
4 eggs
21/4 cups flour
11/2 tsp. vanilla
2 tsp. baking powder
2 cups gum drops
Put 1/4 cup of the flour over the gum drops coating well. Beat the butter and the sugar, add eggs one at a time and beat well after each addition. Beat in the cream cheese and the vanilla. Add flour, baking powder and gumdrops. Mix well. Put in a well greased tube pan and bake at 325 F 70 to 80 minutes. Note: I use the sugared gum drops not the baking ones. The cream cheese in the recipe makes the cake very moist.

Jim Copenhaver – artist, GloryWay Quartet http://glorywayquartet.weebly.com/index.html
GRANNY RUSSELL’S PEANUT BUTTER FUDGE
1 cup of peanut butter
3 cups of sugar
1 cup of milk
pinch of salt
Mix sugar and milk together in a large pan, heat on medium, turn heat up to rolling boil,
boil 5 minutes until soft ball stage, take off fire, add peanut butter, stir well, put in buttered pan, set, slice and enjoy!

Ty Johnson – musical director, Renaissance Revival http://www.reverbnation.com/renaissancerevival
TY’S GINGERBREAD CHEESECAKE
3 lbs cream cheese, softened
2 cups sugar
12 eggs
1 tsp vanilla extract
3 cups crushed gingerbread cookies
1 cup brown sugar
1/4 lb butter
4 oz white baker’s chocolate
1/2 cup + 1 tbsp eggnog
Preheat oven to 200 degrees. The key is low and slow…dont rush the cooking.
Make Crust: Melt butter, mix in brown sugar and 1 1/2 cups of crushed cookies. Press mixture into a springform pan. Set aside.
Make Batter: Using softened cream cheese mix thoroughly with brown sugar. Add eggs, 1/2 cup eggnog, and vanilla. Mix all together. Gently pour over crust, and bake for
5-6 hours at 200 degrees. After removing from the oven let this rest for at least 1-hour before removing from the pan.
Topping: Melt white chocolate, and slowly add remaining eggnog, mixing constantly. When smooth, evenly pour over cake. Top with remaining 1 1/2 cup of cookies.

Sandi Miller – Hamilton, Ontario
SANDI’S SKOR BARS
1 box unsalted crackers
1 cup butter
1 cup brown sugar
400 g Jersey Milk or Hershey chocolate bars (approx. 4 bars)
Line a four-sided cookie sheet; one that has edges all the way around, not just straight, with foil. Lay unsalted crackers across the entire tray until it is fully covered.
Melt 1 cup of butter with 1 cup of brown sugar together in the microwave until syrup like. Pour the syrup over the crackers, coating well.
Bake in a pre-heated oven 375 for 10 minutes.
While this is baking, melt 400 grams of Jersey Milk or Hershey chocolate bars in a double boiler. When 10 minutes is done, remove the tray from the oven.
Spread the chocolate over the crackers, carefully, coating well.
Freeze for at least an hour, more if you can. Tear off the foil and break into pieces.
Store pieces in an airtight container in fridge.
Note: when I put the tray in my freezer, I make sure to set it on a tea towel so it isn’t touching anything else in the freezer as it could melt a plastic bag, etc.
Special thanks to Kathy Woodward who submitted a recipe we’d already received. Obviously, Oreo Balls are really good!
Kathy Woodward – artist, songwriter – OREO BALLS http://www.kathywoodwardministries.com/
This is something that I love, and have to hide from the rest of the family until company gets here or there wouldn’t be any left. Have a wonderful Holiday Season.

MERRY CHRISTMAS FROM SGN SCOOPS, SGM RADIO AND COASTAL MEDIA GROUP!

For some great Christmas reading, flip open the new SGN Scoops…see it here http://www.sgnscoops.com/