Sure, we might not have professional chefs preparing our holiday dishes, but that doesn’t mean we don’t have a few favorites of our own. The following is a few recipes straight from our family’s tables. Enjoy!

The following recipes are submitted Assistant Editor Michael Breedlove, courtesy of his mom, Carolyn (a wonderful cook!)

Holiday Cranberry Salad
1 (11 oz.) Mandarin oranges, drained
1 (8 oz.) Pineapple Tidbits, drain and reserve juice
1 (3 oz.) Raspberry Jello (if you can’t find raspberry use cherry)
1 cup boiling water
1 (16 oz.) whole cranberry sauce
1/2 cup chopped pecans

Add enough water to reserved pineapple juice to make 1/2 cup of liquid. Dissolve jello in boiling water and then stir in pineapple liquid. Chill until slightly jelled. Then stir in oranges, pineapple, cranberry sauce and nuts. Return to refrigerator to completely jell. Serve in a pretty glass bowl or put into a jello mold.

Broccoli Salad
1 large bunch of broccoli-chopped into pieces
1/2 cup chopped red onion
1/2 cup raisins
1/4 cup crumbled/cooked bacon or bacon bits
1/4 cup sunflower seeds
1 cup shredded cheddar cheese
1 cup mayonnaise
1/2 cup sugar
1/4 cup apple cider vinegar

Mix mayonnaise, sugar and vinegar together for the dressing. Combine the broccoli, onion, raisins, bacon, sunflower seeds, and cheese. Toss with the dressing. Refrigerate for several hours before serving. (* Note for a pretty Christmas salad, you can use half chopped cauliflower and cranberry raisins).

Tomato Pudding (or Stewed Tomatoes)
2 large cans diced tomatoes (do not drain)
1/2 cup firmly packed brown sugar
1/2 stick butter
1/2 cup chopped onions
3 pieces of toast, broken into small pieces
1/4 tsp salt and 1/4 tsp pepper

Microwave butter and onions together for 2 minutes in large bowl. Add tomatoes, sugar and toast and salt and pepper. Mix together and pour into flat, buttered casserole dish. Sprinkle top with additional 2 tablespoons of sugar and dot with butter. Bake in 375 degree oven for 30-35 minutes.

Poppy Seed Chicken Casserole          
4 large boneless chicken breast, cooked and cut up into pieces
1 (10.25 oz.) can cream of chicken soup
1 (8 oz.) carton sour cream
1 Tbsp. poppy seeds
1 sleeve Ritz crackers, crushed
1 cup grated cheddar cheese
6 Tbsp. melted butter      
                 
Combine all ingredients and pour into 9x9 inch baking dish. Top with additional crushed crackers and butter. Bake for 35-40 minutes in a preheated 350 degree oven. Serves 4-5. (*note: This recipe is easy to double).