It’s the holidays—time for some fun and great food \r\n\r\nClassic Mashed Potatoes\r\n\r\nPrep: 15 minutes\r\nCook: 20 minutes\r\n\r\nIngredients: \r\n4 pounds potatoes such as russet, round white, or yellow, peeled and quartered \r\n1/3 cup margarine or butter \r\n1/4 cup dairy sour cream or plain yogurt \r\n1 teaspoon salt \r\n1/4 teaspoon ground white pepper \r\n Milk\r\n\r\nDirections \r\nPlace potatoes in a Dutch oven or a large saucepan with enough lightly salted water to cover. Bring to boiling. Reduce heat, cover, and simmer for 20 to 25 minutes or until potatoes are tender when pierced with a fork. Drain. Mash with a potato masher, or beat with an electric mixer on low speed. Add margarine or butter, sour cream or yogurt, salt, and white pepper. Gradually beat in enough milk (about 1/2 cup) until potatoes are light and fluffy. Serve immediately. Makes 10 to 12 servings. \r\nMake-Ahead Tip: Spoon mashed potatoes into a buttered 3-quart casserole. Cover and refrigerate up to 2 days. To reheat, cover and bake in a 350 degree F oven for 1 hour. Uncover, dot with 1/4 cup margarine or butter, and bake 15 minutes more or until heated through. Before serving, sprinkle with 1 tablespoon snipped fresh parsley.\r\n\r\nSource: Better Homes and Gardens

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Nothing is particularly hard if you divide it into small jobs

Vanilla Half-moons\r\n(approximately 80 pieces)\r\n\r\n8 oz. flour\r\n3 oz. sugar\r\n6 oz. butter\r\n2 egg yolks\r\n4 oz. ground almonds\r\nSeeds of 1.5 vanilla bean\r\n8 oz. powdered sugar\r\n \r\nCut vanilla bean in half and scrape out the seeds. Mix flour, sugar, butter, egg yolks, almonds and vanilla (1/2 vanilla bean). Make 2 strands out of the dough and let stand in refrigerator for at least 1 hour. Slice each strand into 40 pieces.\r\nUsing your hands, roll each piece into an approximately 2 inches long strand, pull ends to form a half-moon or a "C". Lay onto a parchment lined baking sheet. \r\nBake at 350 F for 10-15 minutes. Mix powdered sugar and rest of vanilla seeds (1 vanilla bean). Carefully, roll hot half-moons into sugar and vanilla mixture. (approximately 40 calories per piece).\r\nTIP:\r\nYou can use 2 oz. ground almonds and 2 oz. ground hazelnuts for a slightly different but delicious taste.

My favorite are Honey Bunnies You will need only 20 minites to make them.\r\n\r\nYou wiil take:\r\n\r\n1 1/2 c unbleached flour\r\n2 pkgs active dry yeast\r\n1 tsp salt\r\n2/3 c evaporated skim milk\r\n1/2 c water\r\n1/2 c honey\r\n1/2 c margarine -- melted\r\n2 eggs\r\n1/2 c unbleached flour -- * see note\r\n1/2 c honey\r\n1/4 c margarine -- melted\r\n1/2 c raisins\r\n\r\nTo prepare batter, combine 1 1/2 cups flour, undissolved yeast, and salt in\r\n a mixing bowl; set aside. In a skillet, heat evaporated skim milk, water,\r\n 1/2 cup honey and 1/2 cup margarine until very warm 120-130 degrees.\r\n Gradually add to dry ingredients; beat 2 minutes at medium speed. Add eggs\r\n and 1/2 cup flour. Beat 2 minutes at high speed. Place in a mixing bowl\r\n coated with cooking spray. Cover tightly with plastic wrap> Refrigerate 2\r\n to 24 hours.\r\n \r\n On lightly floured surface, divide dough into 15 pieces. Roll each into a\r\n 20-inch rope. Divide each rope into: 1 12-inch (body), 1 5-inch (head), and\r\n 3 1-inch (ears and tail) strips. Coil pieces to make body and head; attach\r\n ears and tail to head and body. Place bunnies on baking sheet coated with\r\n cooking spray. Cover; let rise in warm, draft-free place until doubled in\r\n size, 20 to 25 minutes. Bake at 375 for 12 to 15 minutes or until golden\r\n brown. Remove to wire racks. Meanwhile to prepare glaze, combine remaining\r\n honey and margarine in a saucepan until margarine has melted. Brush bunnies\r\n with glaze while warm. Then, decorate with raisins for eyes.

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Coffee should be black as hell, strong as death, and sweet as love (Turkish Proverb)

Some of these recipes can be used not only for Christmas