I love to cook during the holidays, so here are MORE Christmas recipes!

These can be made up to 2 hours before serving.

16 oz cream cheese, softened
1 pkg Hidden Valley Ranch dressing mix
1 lb sliced ham
1 jar dill pickle spears, sliced length wise
Toothpicks

Mix cream cheese and ranch dressing mix. Grab a slice of ham and spread on a thin layer of cheese mixture. Place pickle in the middle, roll it up, and secure it with a toothpick. Continue until you are out of ingredients. Stack on plate, cover with plastic wrap and refrigerate 1-2 hours. Serve.

This is great for Christmas snack parties. The original recipe called for pastrami, salami, and ham, but it was too spicy for the kids, so my dear one and I substituted turkey for the pastrami. Oh, and if you are serving this for Aunt Pet-Pet and Uncle Booger, just substitute the whole mess with white bread, poke salet, bologna, Cheez Whiz, and some sliced bell peppers.

1 large round bread, 8 to 9 inches in diameter
1 large tomato, thinly sliced
1 cup shredded lettuce
1/2 cup olive salad (see below)
1/4 pound salami, thinly sliced
1/4 pound turkey, thinly sliced
1/4 pound ham, thinly sliced
1/4 pound mozzarella cheese, thinly sliced
1/4 pound provolone cheese, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons seasoned rice vinegar
Salt and pepper

Olive Salad

Mix all ingredients.

For Sandwich

Preheat oven to 350° and then slice bread in half horizontally and remove enough of center to make room for fillings. Next, drizzle insides of bread with olive oil and vinegar, and then season with salt and pepper. Next, layer vegetables, meats, and cheeses on bottom half of bread. Replace top half of bread and wrap sandwich tightly in aluminum foil. Bake until muffuletta is warmed throughout and cheese is melted, about 30 to 45 minutes. Cut in pieces to serve.

One of my best friends, Patty, (otherwise known as the Hot Dog Queen), gave me this recipe. These treats look and taste great and are so easy to make and they're really yummy served with mustard. I was so impressed when she gave me this recipe, all I had ever seen her make was: boiled hot dogs, nachos, fried hot dogs, canned ravioli, broiled hot dogs, and grilled cheese.

1 medium package of sausage
1 package of refrigerated biscuits

Preheat oven to 350 degrees F. Roll out half of the biscuits into one big sheet. Spread half of the sausage on top, and then roll up the sausage-biscuit combination like you'd roll up a jellyroll. When rolled, get a sharp serrated knife and very carefully slice off "cookie like" 1/4-inch slices and place them onto an ungreased cookie sheet. Repeat procedure for the other half of ingredients.

Bake these until the sausage is no longer pink and all juices run clear, about 10 or so minutes. Serve warm with mustard on the side.

This makes 10 to 12 biscuits

2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup butter, melted
1/2 teaspoon garlic powder

Preheat oven to 450 degrees F. Combine baking mix, milk and cheddar cheese in mixing bowl. Beat with wooden spoon until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes until golden brown. Mix butter and garlic powder and brush over warm biscuits before removing from cookie sheet.

This fancy-smancy salad recipe is from my sister Sherri's files. She first served this as a salad, but discovered that this mixture was a tasty with raw veggies as a dip. If you decide to use this recipe as a dip, leave the lettuce out of this recipe. This serves four.

8 ounces cream cheese, softened
1 teaspoon onion juice -- where in the heck can you find an onion juicer?
Salt and pepper to taste
2 tablespoons Bleu cheese
2 tablespoons chopped green pepper
3 tablespoons chopped tomato
Head of lettuce

Mix all ingredients except lettuce. Quarter lettuce and scoop out insides; spoon mixture in lettuce and chill. Put on your deodorant and then very pretentiously serve this to your prestigious guests, except that Uncle Booger doesn't count -- just give him some Vienna sausages and saltines and watch him close. He's already got your wire whisk and singing bird clock (as seen on TV!) under his shirt.

This is a good cool congealed salad to have with supper. If you don't like the lumpy consistency of cottage cheese, just put the cottage cheese in a blender.

3-ounce (4-serving size) orange Gelatin
1 (8-ounce) carton Cool Whip Light, thawed
12 ounce container cottage cheese
1 can Mandarin oranges, reserving liquid

Mix liquid from Mandarin oranges plus water to make one cup liquid and Gelatin in a small saucepan. On low heart, stir constantly until Gelatin is dissolved, then remove from heat. Cool pan in sink of ice water. Mix together remaining ingredients. Chill.

You cook this in your crock pot. I got this recipe from an online buddy, and she suggested to serve it over rice or noodles.

2 slices of bacon -- chopped
2 pounds sirloin tip or round steak -- cut in 1 inch cubes
1/4 cup flour
1 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic, minced
1 cube beef bouillon, crushed
1 cup Burgundy wine (or any red wine - I wonder if Night Train would work?)
2 tablespoons cornstarch
1 cup sliced fresh mushrooms or 1 jar sliced mushrooms, drained

In a large skillet, cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon, and Burgundy in crock pot. Cover and cook on low for 6 to 8 hours or until meat is tender.

Turn control on crock pot to high. Dissolve cornstarch in 2 tablespoons water. Stir in meat mixture. Add in mushrooms; cook on high for 15 minutes.

I got this recipe from an online mom that says, "This recipe has been in my family for years."

1 pound hamburger
1 large onion

30 minutes before your dear husband arrives home, put burger in a skillet on high and burn to a crisp. Fan smoke detectors. 5 minutes before your dear husband arrives, cut onion and deeply inhale the fumes until tears are flowing freely down your face. When husband arrives, sob uncontrollably and then offer to take him out to dinner.

This takes a while to make, but it is good. I have made it once, and yes, it was before I had kids when I did most of my reading NOT in the bathroom behind a locked door. My hubby classified this dish as "didn't suck".

2 tablespoons vegetable oil
3 whole chicken breasts, skinned, boned, and halved
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can low sodium chicken broth
1 (6-ounce) package wild rice mix
1 tablespoon grated orange rind
2 medium sized oranges, peeled, seeded, and white pith removed, and coarsely chopped
1 (10-ounce) package frozen chopped spinach, thawed, and drained well
1 cup coarsely chopped walnuts

Heat the oil in a deep 12-inch skillet over moderately high heat for 1 minute. (Now, before I go much further, I took the above description of chicken to be de-boned chicken. Boned = de-boned? You decide. I used de-boned.) Anyway, sprinkle the chicken with salt and pepper and brown in the oil for two minutes on each side. Drain on paper toweling. (That's fancy for just plain ol' paper towels, who really calls it that anyway? "Uh Herbert, please pass the Grey Poupon and the Paper Toweling." Uh, no.

Pour off the skillet drippings and add the broth, rice mix with the seasoning packet, and orange rind. Return the chicken to the skillet and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until most of the liquid is absorbed.

Transfer the chicken to a large platter and keep warm. Stir the oranges, spinach, and walnuts into the skillet, cover, and simmer until the remaining liquid is absorbed--about five minutes. Spoon the rice mixture around the chicken on the platter and serve.

Yield: 4 servings.

1 tablespoon oil
2 whole chicken breasts, split, skinned, and boned (again, I will assume de-boned)
1 can cream of broccoli soup
1/4 cup milk
2 teaspoons lemon juice
1/8 teaspoon pepper
4 thin lemon slices

In skillet with hot oil, cook chicken 10 minutes or until browned on both sides. Spoon off fat. Combine soup and milk; stir in lemon juice and pepper. Pour over chicken; top each chicken piece with lemon slice. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender, stirring occasionally.

1 9-inch pastry pie shell, cooked and cooled
1 cup shredded Swiss cheese
1/4 cup shredded sharp cheddar cheese
1 package Hidden Valley Ranch" (HVR) dressing mix (milk recipe)
3 eggs
1 1/4 cups heavy whipping cream, whipped to soft peaks
2 to 3 tablespoons cooked, crumbled bacon

Preheat oven to 400º. Sprinkle cheeses on pie shell. Whisk eggs until frothy, then add in bacon and whipping cream. Mix in other ingredients and pour over cheese. Cook at 400º for 10 minutes. Reduce heat to 350º and cook for 20-30 minutes until center is set. Cool.

2 Tbsp. butter
2 Tbsp. flour
2 Tbsp. asparagus juice
1 cup whipping cream or half and half
1/2 c. grated cheese (Colby or Cheddar)
1 small can mushrooms
2 cans asparagus
Butter cracker crumbs
Salt and pepper to taste

Mix butter in saucepan and gradually add flour, stirring constantly. Add asparagus juice making a paste. Add cream, stirring constantly until thick. Add salt, pepper and cheese. Stir until dissolved. Add mushrooms. Line bottom of casserole with one can of asparagus. Cover with sauce. Add second can of asparagus and cracker crumbs. Cook 20 minutes at 350 degrees.

My friend Nat from Washington gave me this recipe.

Ham bone with scraps
Garlic powder
Chopped onion
Cubed carrots
Finely chopped celery
1 pound bag of lentils

Simmer the ham bone covered with water salt pepper, garlic powder and chopped onion, cubed carrots, and bits of celery.

Remove bone and pick off meat returning it to the pot of water in mini bits. Add bag of lentils and vegetables, bring to boil and turn down and simmer until soft about an hour or so, the longer it sits the better it is.

1-pound bag frozen broccoli, or a couple of bunches fresh, chopped up
1 can cream of mushroom soup
8 ounces sour cream (1 cup)
2 tablespoons onion flakes, re-hydrated with 1 teaspoon warm water
1 cup (or more!) shredded cheddar cheese
1 egg, slightly beaten
salt, garlic, and pepper to taste
1 sleeve butter Crackers

Preheat oven to 350 degrees F. Cook broccoli until fork tender, drain well, and mash with fork. Mix together all ingredients except crackers and place in pan. Crush crackers and sprinkle on top.

Cover with foil and bake for 45 minutes to an hour, or until center is bubbling and "set". Remove foil and brown top, for about 5 minutes.

1/2 cup sliced onion
1/3 cup melted butter or 2 tablespoons Italian dressing
2 (17-ounce) cans kernel corn, drained
2 teaspoons sugar
1/2 cup diced green pepper
1/2 teaspoon basil
1 (17-ounce) can green beans, drained
Salt and pepper to taste

Sauté onion in butter for 1 minute. Add remaining ingredients and cook for 5 to 10 minutes, stirring constantly.

This is Traci's recipe.

1 32oz. Bag of Frozen Vegetables (I like to mix 2 different 16oz. bags) 1 cup of chopped onions
1 1/2 cup of shredded cheddar cheese
1/2 cup mayonnaise
1 to 2 tablespoons mustard (whatever variety you like)
Salt & pepper to taste

Topping: 1-2 packages of butter crackers (crushed) mixed with 1 stick of melted butter/margarine.

Cook frozen vegetables on stove until tender and then drain. Pour into casserole dish and mix with remaining ingredients. Add topping and put into oven at 350º for approximately 30 minutes or until bubbly and brown.