It’s that time of year again. Tis’ the season to go home to family members asking what your major is, how long you have until graduation, and the ultimate favorite… are you dating anyone yet? The good news is, these family recipes I’ve gathered will taste so great that your family will be asking for your cooking secrets instead.

Sparkling Holiday Punch – Rebekah Drennon 

• 32-ounce bottle cranberry juice cocktail, chilled
• 1 quart orange juice, chilled
• 1/2 cup lemon juice, chilled
• 1 cup sugar
• 1 bottle dry white wine, chilled (optional)
• 2 bottles champagne, chilled (optional)
• Orange slices

Combine juices and sugar until dissolved.

Add wine and pour over ice.

Stir in champagne before serving.

Add orange slices for garnish.

Festive Cranberry Salad – Linda Gordon

• 2 packages lemon-flavored gelatin
• 1 cup sugar
• 1 cup boiling water
• 4 cups fresh cranberries, ground
• 1 orange
• 2 large apples
• 1/2 cup chopped pecans
• Lettuce leaves
• Mayo or salad dressing

Dissolve gelatin and sugar in boiling water.

Add next 4 ingredients – stir well.

Pour into bundt pan – chill until set.

Un-mold on lettuce leaves.

Fill center with mayo or dressing.

Garnish with orange slices.

Christmas Roast – Bill Gordon

• 1 shoulder roast
• 1/2 cup beef broth
• 1/2 cup water
• 1/4 cup red wine vinegar
• 2 tbsp. Worcestershire sauce
• 1 tsp. salt
• 2 sliced onions
• 5 small red potatoes halved
• 1/2 cup baby carrots

Brown roast on all sides.

Combine next 6 ingredients.

Add onions and carrots – simmer 2 hours.

Add potatoes – cook 45 min.

Homemade Sugar Cookies – Misty Jones

• 2 & 3/4 cup all purpose flour
• 4 tsp. baking soda
• 1 cup softened butter
• 1 & 1/2 cup sugar
• 1 egg
• 1 tsp. vanilla extract

Pre-heat oven to 375 degrees.

In a small bowl, stir together flour and baking soda, set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients.

Roll rounded spoonfulls into balls.

Place on un-greased cookie sheet. Cook 8-10 minutes.

Chocolate Mousse – Rachel Drennon

• 6 ounces semi-sweet chocolate morsels
• 1 tbsp. sugar
• 3 eggs, separated
• 2 tsp. vanilla extract
• 1/4 tsp. cream of tartar
• 1/4 cup sugar

Combine morsels and 1 tbsp. sugar in top of double boiler until chocolate melts. Let cool.

Combine egg yolks and vanilla. Stir into chocolate mixture.

Beat egg whites and cream of tartar until foamy; gradually add 1/4 cup sugar beating until stiff peaks form.

Fold egg white mixture into chocolate mixture. Stir well.

Cover mousse. Chill for one hour.

Christmas Fruit Squares – Linda Gordon

• 1/2 cup softened butter
• 1 & 1/2 cups brown sugar
• 2 eggs
• 1 cup self rising flour, divided
• 2 cups chopped pecans
• 1/2 pound chopped red candied cherries
• 1/2 pound chopped candied pineapple
• 1/2 cup flaked coconut

Cream butter and gradually add sugar while beating with electric mixer. Add eggs one at a time. Add 3/4 cup flour. Stir well.

Combine remaining ingredients. Dredge into 1/4 cup flour.

Stir fruit mixture into batter. Spoon into greased and floured square pan. Bake at 300 degrees for 1 hour 10 min.

Cool on wire rack and chill before cutting.