Holiday gatherings aren’t just about the decorations or the gifts — they’re about the dishes that bring everyone to the table. From cherished family recipes passed down for generations, to creative twists on classic sides and festive drinks, sharing what we cook is part of what makes the season feel special. Here’s a look at a few favorites to inspire your own holiday menu.

Sweet Potato Casserole with Pecan Praline Topping

By Chef Hardette Harris

INGREDIENTS
5 medium to large sweet potatoes
1 cup brown sugar
1/2 cup white sugar
1 t flour, all purpose
4 T butter salted (softened)
2 eggs, large
1 t vanilla extract
1 T cinnamon
1 t nutmeg
Pinch cloves. ground
Pinch allspice
1/4 cup heavy whipping cream
1 ½ cup praline pecan topping

INSTRUCTIONS:
1. Boil or bake sweet potatoes until fully cooked
2. Mash sweet potatoes until all the lumps are gone.
3. Add brown sugar, flour, sugar, butter, eggs, vanilla extract, cinnamon, nutmeg, cloves and allspice. Combine
4. Add whipping cream and beat until smooth. Pour into the baking dish and add 1 ½ c praline topping.
5. Bake at 350 degrees for 30 minutes.

Note:
Feel free to omit spices to taste.

Southern Buttermilk Pecan Pralines

By Teri Wells

INGREDIENTS
2 cups granulated sugar
1 t baking soda
1 cup buttermilk
1 stick of margarine or butter
3 T white karo syrup
3 cups pecan halves

INSTRUCTIONS
1. In a 4-quart saucepan or larger, combine sugar, baking soda, buttermilk, butter and Karo syrup.
2. Heat, while stirring, over medium heat until the mixture turns a shade of brown. The mixture will rise up to the top of your pan and change many colors before ready.
3. Cook until a small drop of mixture forms a soft ball when dropped in water in measuring cup. You might have to do this several times before you get the soft ball.
4. Remove from heat.
5. Stir in pecans.
6. Keep stirring until mixture starts to thicken.
7. Drop pralines by teaspoon onto wax paper.
8. Let cool, then put into a sealed container to keep fresh.

GRANDMOTHER’S

Old-Fashioned Egg Nog

By Marilyn Joiner

INGREDIENTS
12 egg yolks
12 egg whites, whipped
1 pound confectioners’ sugar
1/2 gallon bourbon
1 cup brandy
2 quarts whipping cream or half cream and half & half (You may freeze the half and half and place it in the punch bowl to keep the mixture cool.)
Grated nutmeg

INSTRUCTIONS
Several hours prior to the party (at least one hour) beat egg yolks, beat in sugar and stir in 1 cup brandy (can use 2 cups). Let stand one hour in refrigerator. (I used to do this at room temperature but don’t take a chance now.) After mixture has stood and “cooked,” gradually stir in the bourbon. Refrigerate until 30 minutes before the party. When ready to mix eggnog, place refrigerated mixture into punch bowl. Add cream and/or half & half. Beat egg whites until stiff. Gently fold into punch. Sprinkle with nutmeg.

Spiked Champagne Punch

By Marilyn Joiner

INGREDIENTS
1 cup triple sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 quart chilled ginger ale
2 chilled (750 ml) bottles dry Champagne

INSTRUCTIONS

1. Combine the triple sec, brandy, Chambord and pineapple juice in large container and chill overnight. Just before guests arrive, place the mixture in a large crystal punch bowl and add ginger ale, Champagne and 12 to 16 ice cubes.

Note: Curls of lemon zest make it appear more festive. You may choose to make ice cubes in an old-fashioned ice tray and place a curl in each cube.

NON-ALCOHOLIC

Baptist Punch

By Marilyn Joiner

INGREDIENTS

64 oz. white grape juice
64 oz. apple juice
2 two-liter bottles ginger ale

INSTRUCTIONS

On the night prior to serving, fill an ice ring mold with apple juice and place in freezer. Reserve any remaining apple juice for punch. When ready to serve, place white grape juice remaining apple juice and ginger ale in the punch bowl. Place ice ring to keep punch chilled. Note: You may place apple slices or fresh strawberries in the ice ring when you make it. This seems to keep the ring colder longer.

Granny’s Baked Beans

By Hugh Johnson

INGREDIENTS
1 28 oz. can of drained baked beans
1 regular can (15 oz.) of drained baked beans
1 large white onion finely chopped
1 small bottle of Heinz ketchup (20 oz.)
1/4 cup of molasses
1/4 cup of apple cider vinegar
1/2 cup of sweet pickle relish (sweet gherkin is the best)
1 cup of brown sugar
1/2 teaspoon of salt
1/2 teaspoon of pepper

INSTRUCTIONS
Top with hickory or apple smoked bacon cut in squares.
Bake covered at 375 for an hour then uncovered for 45 minutes.

Customer Debbie Younus picks up her Banana Pudding Cake.

Sweet Inspirations

Elevate your holiday table with the desserts Bella Fresca is famous for.

It’s easy to impress your guests with something from their celebrated dessert menu for holiday pickup. Choose one of their show-stoppers, like Dubai Chocolate Cheesecake, German Kase Sahne, or Black Forest.

Their Banana Pudding Cake post went viral and is now the best-selling dessert. Call 865-6307. Cakes range from $55 to $120.