I found this one last night in a Southern living Christmas book. Another one for the holidays Cranberry-Pecan Coffee Cake 1/2 cup butter 1 cup sugar 2 eggs 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 2 cups flour 1/2 teaspoon salt 1 cup sour cream 1 teaspoon almond extract 1 (16 ounce) can whole berry cranberry sauce 1 cup pecans, chopped GLAZE 1 cup powdered sugar 2 tablespoons water 2 teaspoons almond extract Prep Time: 20 mins Total Time: 1 1/4 hr 1 Cream butter and sugar. 2 Add eggs. 3 Add dry ingredients alternately with sour cream to creamed mixture. 4 Stir in almond extract. 5 Pour 1/2 batter into greased and floured bundt pan. 6 Add 1/2 cranberry sauce, spread evenly over batter 7 Pour remaining batter over cranberry sauce. 8 Top with remaining cranberry sauce. 9 Sprinkle with pecans. 10 Bake at 350úF in a preheated oven for 55 mins. 11 GLAZE: Stir ingredients together well. 12 Spread or drizzle Glaze on cake while cake is still warm.

Almond & Lemon-Crusted Fish with Spinach Coating fish with nuts and baking it is an easy, foolproof way to cook it elegantly. And it is especially nice with a mild white fish like cod or halibut. The spinach turns a little yellowy because it's cooked with the acidic lemon juice, but what you lose in green color is more than made up for in great flavor. 4 servings Ingredients Zest and juice of 1 lemon, divided 1/2 cup sliced almonds, coarsely chopped 1 tablespoon finely chopped fresh dill or 1 teaspoon dried 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided 1 teaspoon kosher salt, divided Freshly ground pepper to taste 1 1/4 pounds Pacific cod or halibut (see Note), cut into 4 portions 4 teaspoons Dijon mustard 2 cloves garlic, slivered 1 pound baby spinach Lemon wedges for garnish Preparation Preheat oven to 400F. Coat a rimmed baking sheet with cooking spray. Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness. Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.

Cock a Leekie Soup Prep Time: 10 Minutes Cook Time: 2 hrs. Servings: 12 Cock a Leekie Soup Ingredients: 4 pounds boneless, skinless chicken thighs, cut into bite-size pieces 10 cups water 1 onion, chopped 1/3 cup barley 2 peeled and cubed potatoes 1 (10.5 ounce) can condensed chicken broth 3 leeks, sliced 2 stalks celery, thickly sliced 1 sprig fresh thyme, chopped 1 tablespoon chopped fresh parsley 1 teaspoon salt 1/2 teaspoon ground black pepper Directions: 1. In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot. 2. Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 1 hr. more , or until all vegetables are tender. I have not made this in some years. I hope to make some to have during our rummage sale we are having again on Saturday. Sue

Simple Pork and Cabbage Skillet Allrecipes.com "This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes." Original Recipe Yield 2 servings Ingredients 2 tablespoons vegetable oil 2 pork chops 1/2 large head cabbage, quartered 2 onions, cut into 8 wedges 2 tart apples, cored and chopped 2 cups water 2 cloves garlic, crushed 2 teaspoons Worcestershire sauce 1 1/2 teaspoons salt 1/2 teaspoon black pepper 1/2 cup water 2 tablespoons flour Directions 1. Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side. 2. Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour. 3. Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.