JACKSON, Miss. — Cantina Laredo, Jackson’s destination for fresh-made Mexican food with modern flair, will celebrate the New Year with a very special three-course menu, available December 29th through January 1st. Guests are invited to choose from three featured entrees: Cascabel Ribeye, 16-ounce Certified Angus Beef bone-in ribeye aged 21 days then brushed with cascabel sauce; Pollo Asado, roasted half chicken with grilled street corn and black beans; or Fajitas de Camaron y Piña, bacon-wrapped shrimp filled with Monterey Jack cheese and jalapeño, with grilled pineapple. The New Year’s Celebración Menu: BEGIN Ensalada de Arándano Dried cranberries, green apples, candied pecans and blue cheese crumbles on field greens with cranberry vinaigrette Sopa de Calabaza Pumpkin soup topped with cranberry-apple pico and roasted pumpkin seeds ENTREE Cascabel Ribeye 16-ounce Certified Angus Beef ™ bone-in ribeye aged 21 days then brushed with Cascabel sauce Pollo Asado Roasted half chicken with grilled street corn and black beans Fajitas de Camaron y Piña Bacon-wrapped shrimp filled with Monterey Jack cheese and jalapeño, with grilled pineapple CONCLUDE Baya mezclado Fresh mixed berries with Don Julio Tequila cream Churros With chocolate raspberry sauce and Grand Marnier Cajeta $35 per person // Add a featured cocktail for $8. Featured Cocktails include: FLOR DE JALISCO Avión Silver Tequila, agave nectar, fresh lemon juice, orange marmalade and orange zest EL DIABLO Hornitos Reposado Tequila, Crème de Cassis, agave nectar, mole and Angostura Bitters and fresh lime juice, topped with Fever-Tree Ginger Beer AÑEJO FASHIONED Patrón Añejo Tequila, mole & Angostura Bitters, orange peel and Luxardo Cherries Cantina Laredo’s full menu will be available. The restaurant will close on New Year’s Eve at the regularly scheduled closing time of 9:00 p.m.

Christmas has crept up on me and most of the people I know. We have just a few days to finish making treats for friends and family. Most haven’t even started planning for the holiday dinner. To help us all, here are a few ideas to check off remaining food gift and holiday meal items on our list. Without fail, there’s always a last-minute invitation to a party or informal holiday gathering. Instead of taking spinach dip or a cheese ball, try this festive Christmas fudge wreath. You can be out the door with this crowd-pleaser in less than 30 minutes. To make it, add a 12-ounce bag of semisweet chocolate morsels and about 3/4 of a 12-ounce bag of butterscotch morsels and a 14-ounce can of sweetened condensed milk (save the can) to a heavy saucepan. Stir well over low heat until everything is melted together. Add a teaspoon of vanilla extract, stir, and remove from heat. Stir in two cups of chopped walnuts and 1/2 cup of dried chopped cranberries or dates (your choice). To make the wreath, cover the can with plastic wrap and place in the center of a platter that’s been lightly greased with butter. Spoon fudge mixture around the can, shape into an even ring, and decorate immediately with “holly” made from sliced candied red and green cherries (if desired.) Chill covered in the refrigerator for 20 minutes before serving. Looking for a delicious old-school salad or dessert that’ll take you back to your childhood? My friend’s mother makes this flavorful salad for every holiday. Infused with a delightful dose of Coke, it’s on my list to make for a Christmas gathering this week. Pour a six-ounce box of cherry-flavored Jell-O into a bowl and cover it with a cup of boiling water; stir until dissolved. For the piece de resistance, stir in 10 ounces of regular Coke. Refrigerate about 30 minutes, or until slightly firm, but not fully congealed. Check and stir every few minutes to make sure it doesn’t congeal all the way. Next, pour of can (14.5-16 ounces) of red pitted cherries and the juice into a food processor or blender and pulse lightly to chop cherries. Stir cherries and juice into the slightly-congealed Jell-O mixture, followed by an 8-ounce can of crushed pineapple and the juice. Add a cup of chopped pecans and stir everything together. For the final step, pour into a gelatin mold or large Pyrex bowl and refrigerate until set or overnight. Remove from mold by inverting onto a serving platter. My friend’s mother tops her molded ring with a mixture of cream cheese and sugar. If she’s serving it in individual bowls, she adds a dollop of the cream cheese/sugar mixture to each one. Finally, there’s always the dilemma of the leftovers from Christmas dinner. I made Turkey and Wild Rice Soup from Thanksgiving’s turkey bones and leftover meat and was happy with the results. The thick soup is a great alternative to turkey sandwiches. On December 26, let the soup simmer and fill your home with the wonderful aroma of the Christmas turkey being recycled into a delicious meal. Until then - Merry Christmas, everyone! After-Christmas Turkey and Wild Rice Soup 4 tablespoons butter 2 carrots, finely diced 1 onion, finely diced 2 celery stalks, finely diced 2 teaspoons minced garlic 4 tablespoons flour 4-5 cups turkey or chicken stock (can use store-bought; for homemade, see note below) 1 tablespoon chopped fresh thyme leaves 1 teaspoon chopped fresh rosemary 1/2 teaspoon Worcestershire sauce 1 cup uncooked wild rice (I used a package of wild rice, minus the seasoning packet) 3 cups shredded cooked turkey (can use shredded chicken) 1/2 cup half and half or heavy cream (optional) Salt and pepper Melt butter in a large Dutch oven or stock pot. Add carrots, onion, and celery to the pot, season with salt and pepper, and cook until softened, about 5 minutes. Add garlic and cook another 5 minutes. Add flour and cook about 3-5 minutes. Add four cups of turkey or chicken stock, thyme, rosemary, Worcestershire sauce, and rice. Bring to a simmer and then cover and simmer for 30 minutes. Add turkey or chicken and simmer, uncovered, another 15-20 minutes, until the rice is cooked. Stir in the half and half or heavy cream for a creamier soup. Taste and add salt and pepper as needed. Note: To make homemade stock: Place turkey carcass (slice off large pieces of meat and reserve for soup, but it’s okay if some meat is attached) and boil in a large stockpot with four quarts of water or enough to cover the carcass. Add two teaspoons of salt, tablespoon of black peppercorns, and two bay leaves. Bring to a boil, cover, and reduce to low, stirring occasionally, for about two hours. Remove carcass from pan and let cool, then pick off any meat on the carcass and from the stock. Drain stock with a mesh strainer to remove peppercorns and bay leaves. Use stock and meat in the soup.

LAUREL, Miss. – Sanderson Farms has been named Food Company of the Year by Food Dive, a leading source of industry news and analysis. The 2017 Dive Awards recognize top disruptors and innovators transforming the food industry and shaping the future. Sanderson Farms received the honor for its bold decision to stand firm in the face of industry pressures and to push back by launching a consumer education campaign focused on transparency. This ongoing initiative takes a candid look at the industry, tackling topics ranging from antibiotic use to how products are marketed and labeled at the grocery store. “At Sanderson Farms, we have made it our responsibility to shine a light on misleading marketing tactics and labeling,” said Joe F. Sanderson, Jr., CEO and chairman of the board of Sanderson Farms. “By transparently addressing the issues, such as antibiotic use, we’ve been able to explain Sanderson Farms’ stance on these topics while earning the trust of our valued customers.” Consumers have responded positively to Sanderson Farms’ transparent approach – the company has seen an increase in social media followers, video views, and post shares. The company is also seeing positive results in the form of increased sales numbers and stock prices. Sanderson Farms’ net sales for fiscal 2017 were $3.342 billion, compared with $2.816 billion for fiscal 2016. Stock prices have significantly increased from $96.32 in January 2017 to $145.76 in mid-December 2017. Sanderson Farms plans to continue its truth-telling mission with the goal of giving consumers a more nuanced look at all aspects of poultry production – especially by furthering its efforts to familiarize the public to the family farmers who grow chickens for the company. “With the expansion of our consumer education campaign and increased production at our newest processing plant in St. Pauls, North Carolina, Sanderson Farms is positioned for significant growth in the new year,” said Mike Cockrell, CFO and treasurer of Sanderson Farms. “We expect to produce roughly 4.5% more pounds of chicken in 2018.” About Sanderson Farms Sanderson Farms, Inc., founded in 1947, is engaged in the production, processing, marketing and distribution of fresh and frozen chicken and other prepared food items. Employing more than 14,000 employees in operations spanning five states and 14 different cities, Sanderson Farms is the third largest poultry producer in the United States. As a company, Sanderson Farms is committed to adopting a fresh approach in everything that we do. Not only where products are concerned, but companywide as well. Though the company has grown in size, it still adheres to the same hometown values of honesty, integrity and innovation that were established when the Sanderson family founded the company back in 1947.

It seems so odd that most consumers drink champagne only at this time of the year when getting lit is less about the tree and more about celebrating the end of a year. No matter how much marketers try, champagne cannot shed its association with weddings, promotions, ship christenings, promotions, awards, success, and, yes, New Year's Eve. So, give in and indulge. Whether you want to celebrate the holidays with a real champagne – our choice – or a knock-off, such as prosecco, is a matter between you and your pocketbook. Champagne is made only in Champagne; everything else is sparkling wine -- and the differences between the two are often more than just the name. Despite its image of being expensive, market competition has driven down champagne prices. It is not uncommon to find the real thing under $50. Perhaps the most inexpensive sparkling wine is prosecco, the Italian bubbly that has soared in sales. But the only thing it has in common with champagne are the bubbles. Prosecco, most of which is sweet, is made from the glera grapes unique to Italy while champagne comes from three grapes: chardonnay, pinot noir and pinot meunier. American sparkling wine producers have adopted the French varieties. We have the Brits to thank for champagne. It started with a botched 17th century attempt to make still wine. French Benedictine monks bottled their wine when the weather cooled in the fall but before fermentation was finished. The bottles exploded when the fermentation resumed in the spring. This stumped the apologetic monks who tried to invent a better stopper. About ready to give up making wine, the monks were saved by the British – who loved what was called "the devil's wine" and who invented a stronger bottle. That's just about enough information to get you through a cocktail conversation. Now, let's enjoy some real champagne over the holidays: Piper-Heidsieck Brut Champagne ($45). You get a lot of bang for your buck with this non-vintage, full-bodied champagne. Modestly priced as champagne goes, this classic example offers a nice yeasty nose with apple and pear flavors and a long pleasing finish. The blend is 60 percent pinot noir, 25 percent pinot meunier, and 15 percent chardonnay. Palmer and Co. Rosé Reserve Champagne ($70). The red wine used to color this delightful rosé comes from a 30-year-old solera. Medium bodied from a blend of 49 percent pinot noir, 42 percent chardonnay, and 9 percent pinot meunier, it has pleasant berry fruit with a hint of spice and lively bubbles. Champagne Taittinger Brut Millesime 2012 ($97). The 2012 vintage was challenged by Mother Nature with frost, hail and coulure, but what good emerged in evident in this luxurious blend of chardonnay and pinot noir. Fresh citrus notes abound in the nose and mouth with an intriguing hint of licorice. An astounding luxury wine if you want to spoil yourself. Champagne Taittinger Brut La Francaise ($62). Using all three grape varieties grown in Champagne, this fine-tuned gem has apple flavors, white peach aromas and elegance. Elegant. Henriot Brut Souverain ($45). We have such fond memories of this champagne house, now more than 200 years old, and were pleased to see its entry level champagne still offering a lot for the money. Elegant with brioche and almond aromas and sensuous flavors with citrus notes. Henriot's Blanc de Blancs ($60) with its intense nose and long finish is also an extraordinary experience to celebrate anything good in life. Moet & Chandon Imperial Brut ($40). The house wine for this venerable producer, the Imperial Brut stands the test of time. It is a complex blend of pinot noir, pinot meunier and chardonnay. If you want to give a welcoming message to your guests as they arrive, this is your ticket. Moet & Chandon Imperial Rosé ($50). With a dash of color, this elegant rosé champagne, blended with all three grape varieties, offers generous berry aromas, peach and apricot flavors with persistent, fine bubbles and a lingering finish. Bruno Paillard Extra Brut Premiere Cuvee ($50). This champagne house is rather unique – it wasn't founded until 1981 and produces even less wine than Krug. But the champagne is nonetheless impressive and comparatively well priced. "Extra brut" is drier than "brut" and often confused with extra dry – which is actually a bit sweet. Confused? Just enjoy the wine. Full-bodied and balanced, it has generous citrus and mineral notes with flavors ranging from pineapple to raspberries. Champagne Collett Brut Art Deco ($42). Made by the oldest cooperative in Champagne, this brut is a blend of about 20 crus and demonstrates the elegance one seeks from champagne. Fresh with apple and tropical fruit notes. SPARKLING WINES Gran Moraine Brut Rosé ($50). From the Willamette Valley, this vibrant blend of chardonnay and pinot noir has an elegant pale pink color, bright acidity, apple/cherry flavors and a persistent finish. Cote Mas Cremant de Limoux NV Brut St. Hilaire ($15-18). We’ve become big fans of the value priced sparkling wines from Languedoc produced by Domaines Paul Mas over the past several years. The Cote Mas Brut made from a blend of mostly chardonnay and chenin blanc with a bit of pinot noir and mauzac is a terrific sparkler presenting beautiful pear and lemon fruit elements with balancing acidity and lovely brioche notes. Great balance and very quaffable. Le Grand Courtage Blanc de Blanc Brut ($20). Meaning "the great courtship," Le Grand Courtage is a brand created by Tawnya Falkner to symbolize a blending of American and French culture. It is made in Burgundy, so the grape varieties are different than those of Champagne. The blanc de blanc comes from chardonnay, chenin blanc, colombard and ugni blanc. Given the price, it's a lot better than many other sparkling wines in this category. Lots of apple and citrus flavors. It also comes in mini bottles (187 ml). Mumm Napa Brut Prestige ($22). Value priced, this Napa sparkling wine – a blend of chardonnay, pinot noir, pinot meunier and pinot gris -- is simple and refreshing with a yeasty, stone-fruit nose and citrus and apple flavors. J Vineyards Russian River Valley Cuvee 20 ($38). A classic blend of chardonnay, pinot noir and pinot meunier, this luxurious Sonoma County sparkling wine has almond and apple aromas followed by lemon curd and apple, cranberry flavors. This is a very classy and elegant sparkling wine.

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

You’ve probably heard by now that Prince Harry and Meghan Markle’s engagement has officially been announced. Even though they're royalty, Prince Harry decided to keep the event low key by proposing to Meghan over a simple dinner of roasted chicken. Whether you’re happy for the new couple or sad to see the single prince officially off the market, you can recreate the magical moment of the royal engagement in your own kitchen. To celebrate the happy couple, Executive Chef Matthew Kajdan of The Westin Jackson shares his famous Whole Roasted Chicken recipe to help others propose like a royal, or just pretend they were there for the engagement. Whole Roasted Chicken 1 (3.5 pound) chicken 1 large carrot, medium diced 2 large vidalia onion, medium diced 2 stalk celery, medium diced 1 large vidalia onion, sliced 1 pound heirloom carrots, washed 2 pounds fingerling potato 1 pounds unsalted butter, softened 1 tablespoon kosher salt 1 teaspoon black pepper 2-3 sprigs of savory herbs 1 lemon, juiced Preheat the oven to 425 degrees F. Melt one tablespoon of the butter in a skillet. Add the diced carrots, onion, and celery and cook over moderate heat until softened. Stir in the herbs. Wash the chicken rapidly inside and out with hot water and pat thoroughly dry. Pull the neck skin up over the breast and secure it to the back with a toothpick. Salt and pepper the cavity and spoon in the cooked vegetables. Massage the chicken all over with half pound of butter, then truss it. Alternatively, tie the ends of the drumsticks together and tuck the wings under the body. Choose a roasting pan that is about 1 inch larger than the chicken. Salt the chicken all over and set it breast up on a rack in the pan. Roast the chicken in the oven for about 1 hour and 15 minutes, as follows: At 15 minutes, brush the chicken with the remaining half pound of butter. Scatter the sliced onion, carrots and potatoes all around. Reduce the oven temperature to 350 degrees F. At 45 minutes, brush the lemon juice over the chicken. If necessary, add half a cup of water to the vegetables to prevent burning. At 60 minutes, baste with the pan juices. Test for doneness: The drumsticks should move easily in their sockets; their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7 to 8 minutes, until instant-read thermometer registers 165 degrees F.

Looking for something a little different for your holiday menu this year? Consider adding Orange Wild Rice with Raisins and Apples to your lineup. Apples, raisins, and orange juice add some sweetness to the savory rice, and the almonds give it a bit of added texture. Leaving out the parsley will allow more of the fruity notes to come through. Orange Wild Rice with Raisins and Apples 2 cups cooked wild rice/brown rice medley 1 cup raisins 1/4 cup slivered almonds, toasted 4 Tablespoons chopped fresh Italian parsley 2 Tablespoons grated orange zest 1 Granny Smith apple, diced 2 Tablespoons extra virgin olive oil 2 Tablespoons orange juice Salt and pepper to taste ​Preheat the oven to 350 degrees F. In large bowl, combine the cooked rice with the rest of the ingredients. Stir gently until all the ingredients are well mixed. Pour the rice mixture into a deep baking dish. Cover the dish with aluminum foil. Place the covered dish into the oven. Cook for 20 minutes or until the rice mixture is hot. Serve and enjoy! (Makes about 4 servings) Adapted from a recipe by Stella Lindsey, Bolivar County Rice is a heart-healthy food, rich in 15 vitamins and minerals. Wild, brown, red and black rice are also 100 percent whole grain. Rice is a good choice if you need to serve guests with food allergies. It is gluten-free and is less allergenic than other grains. Learn more about the health benefits of rice here. You can even find Mississippi-grown rice and rice products to serve. Check out our previous blog post for information on where to buy these items. You may also consider giving them as gifts. Learn more about Mississippi rice production here.

JACKSON, Miss. —Excitement is growing in Metro Jackson over The District at Eastover’s announcement of three new businesses opening in the development this month. Fine & Dandy, an upscale burger and cocktails concept is now open; Orangetheory Fitness will open December 19th; and Freshii is scheduled to open later this month. “Each of these additions contribute to the community and lifestyle aspect of the development, reinforcing our vision for The District as a place to live, shop, dine, work and play,” said Breck Hines, co-developer of The District at Eastover. “It’s been great to see the energy grow in The District with each opening.” These businesses join an impressive lineup of others including BankPlus, Beckham Jewelry, Cantina Laredo, Origin Bank, and Results Physiotherapy. Other cornerstone developments in The District at Eastover are the One Eastover Center office building, the Residence Inn by Marriott, The BankPlus Building, and The District Lofts. “Now, within one dense, walkable area we have three open restaurants and one of the nation’s most popular fitness concepts within steps of each other, with additional retail as well as the state’s first food hall to follow,” said co-developer, Ted Duckworth. “Our idea for a mixed-use, lifestyle destination in Jackson continues to come to fruition with each new business.” Fine & Dandy Fine & Dandy is now open in its prime location in the heart of The District, with outdoor patio seating adjacent to The District’s common green space, The District Green. The restaurant is an innovative rendition of the All-American burger joint and is the first concept by Jackson-based Miller Hospitality. Fine & Dandy serves whimsical – and often humorous – menus by James Beard-nominated executive chef and culinary director, Jesse Houston. Alongside Houston’s thoughtful menus, Fine & Dandy offers a refined sense of hospitality executed by Hospitality Director Marisa Marino and a curated beverage program by Jonathan Webb. "We fell in love with the District, way before we even knew what the restaurant was going to be,” said Fine & Dandy owner, Ray-Scott Miller. “And now, we believe our restaurant and the development work together to enhance quality of life in the area. With the creativity and flavor of the food coming out of Jesse Houston’s kitchen, the detailed hospitality delivered by Marisa Marino and the quality of the bar program executed by Jonathan Webb, the District at Eastover really does enhance the hard work from these talented people. My favorite seat in the house is at the bar, looking out at the District Green through our opened bar windows to the blue fountains at night." Freshii Freshii, one of the fastest growing health and wellness brands, is on a mission to change the way the world eats by making nutritious food convenient and affordable to all. Continuing this mission, Freshii will soon be fueling guests in the District at Eastover. “I am really excited to make healthy food easily accessible to the Jackson area in partnership with The District,” said John Newcomb, owner of Freshii’s Jackson location. “Around every corner in Jackson you can find burgers, pizzas and fried food. Freshii wants to be that bright red apple you reach for instead of a candy bar or bag of chips. Mississippi gets a bad rap nationally when it comes to eating healthy and Freshii is here to help offer a better alternative for those interested in a healthier lifestyle.” Freshii is famous for offering an innovative menu of nutritious meal options made with high-quality ingredients like kale and quinoa. With its diverse and completely customizable menu of breakfast, soups, salads, wraps, bowls, burritos, frozen yogurt, juices and smoothies, Freshii caters to every dietary and taste preference. Guests can energize with favorites like the Pangoa Bowl, a crave-able mix of brown rice, avocado, aged cheddar, cherry tomatoes, black beans, corn, cilantro and topped with a fiery BBQ sauce; or the Oaxaca Bowl where a meal is donated to a child in need with each purchase. Orangetheory Fitness Orangetheory® Fitness, the scientifically-backed and fast-growing fitness franchise, announced their location in The District at Eastover will open December 19th. With four studios open in the state and several in development, the brand will continue to target the Mississippi area for expansion. Owned and operated by EPOC Fitness Venture II LLC, the new studio will celebrate its grand opening with a VIP party on Saturday, December 16th, at 10 a.m., and will officially open to the public on Tuesday, December 19th, with classes starting at 5 a.m. “We are passionate about health and wellness and are excited to bring Orangetheory Fitness to our community,” said Dock Daniel, Orangetheory Fitness Jackson franchisee. “We can’t wait for Jackson residents to become part of the Orangetheory family and start seeing results from the unique and high-energy workouts.” For more information on Orangetheory Fitness at The District at Eastover and available fitness options and membership packages, please call 601-714-8060. ABOUT THE DISTRICT AT EASTOVER The District at Eastover represents the best of mixed-use urban revitalization in the heart of Mississippi’s capital city. Conveniently located between Jackson’s historic Eastover and Fondren neighborhoods and adjacent to the I-55 corridor and the University of Mississippi Medical Center, The District offers a transformative destination characterized by boutique shopping, acclaimed restaurants, thoughtfully planned office space and luxury residential living opportunities. Learn more about The District at www.thedistrictateastover.com.

Walk through the baking aisle of any supermarket and you’ll be immersed in the flurry of shoppers filling their carts with Karo syrup, vanilla extract ,and bags of sugar. Lively conversations about the merits of almond flour versus all-purpose or pricier chopped pecans instead of whole ones flow freely. One thing I’ve noticed is that nobody seems to be baking Christmas cakes. They’re stocking up for cookie and candy baking. A magazine article about a mother's Depression-era tradition of baking seven Christmas cakes when buying presents wasn’t possible touched my heart. Even better, I baked one that encapsulates the reason for the season. As I worked on my cake, I thought about the decline in Christmas cakes. In a way, I blame it on fruitcakes. It’s a polarizing subject. Either you love or hate these dense cakes filled with chopped candied cherries, nuts, and my least favorite ingredient, dates. And we’ve all heard the joke about the one fruitcake that’s being re-gifted around the world, but never eaten. Even if you’re in the group that enjoys fruitcake – and I’m not – it’s something you may not admit due to fruitcake’s reputation. Looking for variations to a traditional fruitcake, I found a recipe I've used when filling friends' and co-workers' Christmas bags. Christmas Cherry Loaf is the perfect substitute for that "other" cake. Best of all, ingredients can be dumped in a mixer in no particular order and ready for the oven in less than 15 minutes. To make the light, flavorful loaf, pour the following ingredients into a mixing bowl: 2-1/2 cups all-purpose flour, cup of buttermilk, 1/4 cup juice from 10-ounce jar of maraschino cherries (reserve the cherries), 1/2 cup each white and brown sugar, 1/4 cup softened butter, two eggs, three teaspoons baking powder, 1/2 teaspoon each of salt and baking soda, and a cup of chopped walnuts. Beat well, scrape sides of bowl, and beat again. Add chopped cherries and mix well. Bake in a greased and floured bread pan in a 350 degree oven for 60-70 minutes. Store for 3-4 hours before slicing. Wrapped in red Saran wrap and tied with a ribbon, Christmas Cherry Loaf is the perfect gift for those who value a home-baked gift. Using low-fat milk and sugar substitutes doesn’t radically alter the taste for health-conscious friends or family on your list. Finally, the moral of the story about the seven Christmas cakes. The writer loved hearing her great-grandmother’s story of how her mother refused to let her children experience a Christmas without any presents. She began stocking up on baking ingredients in January, squirreling away a little flour and cinnamon here, a few pecans there. By the time Christmas Eve arrived, she was ready for an all-night baking session. The children could barely sleep as the aroma of delicious red velvet, chocolate, raisin, spice, apple, and other flavorful cakes wafted through the house. On Christmas morning, they ran to the kitchen to see seven frosted cakes lined up on the table. Each day during the week between Christmas and New Year’s, the children got to enjoy a different cake. The story of the seven Christmas cakes taught me a valuable lesson. Sometimes, the gifts made with love mean the most. Making the cake the children enjoyed on Christmas Day (with the addition of modern-day red and green gelatin stripes) reminded me of the real reason for the season. Happy Birthday, Jesus! Cake For cake: 2 baked 9-inch round white cake layers 1 package (4-ounce) red gelatin, strawberry flavor 1 package (4-ounce) green gelatin, lime flavor 2 cups boiling water, divided For buttercream frosting: 4 cups powdered sugar, sifted 1 cup unsalted butter, softened 1/4 cup heavy whipping cream 2 teaspoons vanilla extract For topping: Red and green candy canes, crushed (candy canes are thought to symbolize the shepherd's hooks present on the night of Jesus' birth) To make the cake: Grease and flour cake pans and bake layers according to package directions. Cool on rack; do not remove from pans. Punch small holes in cake layers, using the tip of a knife, 1/2 inches apart. Stir a cup of boiling water into dry gelatin, stirring well until dissolved. Pour red gelatin over one flavor; green over the other. You can reduce amount of gelatin to 3/4 cup if you desire less filling. Refrigerate for at least three hours. Place bottom of one cake pan in warm water for a few minutes, then un-mold onto cake plate. Spread with a layer of frosting, then add second cake layer. Ice the top and sides of cake. Crush red and green candy canes in food processor or place in Ziploc bag and beat with a hammer or mallet. Sprinkle over top of cake to decorate. To make frosting: In a large bowl, mix all ingredients on low speed until thoroughly combined. Increase speed to medium and beat for 3-4 minutes until frosting is fluffy. Note: I doubled the recipe to create a four-layer cake with alternating red and green layers. Frosting recipe doubles easily.

JACKSON, Miss. – Fine & Dandy is now open in Jackson, serving diners modern renditions of casual American diner food, classic and playful cocktails, and a hospitality program modeled after in-home gatherings. The menu by executive chef and James Beard semi-finalist Jesse Houston is a whimsical approach to traditional American burgers – where tater tots are revered and the meat-to-bun ratio is of the utmost importance. The first concept by Jackson-based Miller Hospitality offers a modern design with vintage elements. Set to a soundtrack of Frank Sinatra and Latin rap, guests will find a modern industrial space filled with hints of nostalgia – an approach owner Ray-Scott Miller calls “Grandma Chic.” Among the white subway tiles, custom toile wallpaper with illustrations of iconic Jackson establishments, and brown leather chairs, guests will enjoy their food from vintage china that is a likely reminder of the plates enjoyed at Sunday dinners at grandma’s house. The space features antique credenzas, oil portraits, witty needlepoint, and bowls of strawberry hard candies, set in a modern, stand-alone building in the emerging District at Eastover. Fine & Dandy’s signature is a perfectly-made burger. Made from house ground brisket, short rib, and chuck, Houston seasons the burgers simply with salt and pepper, and serves them on the Fine & Dandy “Brotato Bun,” an original creation from pastry chef Amy Henderson that fuses the soft potato bun with the chewiness of brioche. Guests can also enjoy Houston’s “B&B Dill Pickles” that offer a slight sweetness paired with dill spices. In addition to Houston’s selection of burgers, other signature items include: the Cap’n Catfish Sandwich, which is Simmons Catfish Delacata Filet crusted in Captain Crunch and served with country captain sauce and pickled raisins and onions; the Caesar-San, an Asian-style play on a traditional Caesar made with romaine, pecorino, ramen egg, sesame croutons, katsobushi, and ginger togarashi dressing; and Sweet Potato & Turnip Green Gumbo made with Delta Blues Rice, okra seed oil, and Country Pleasin’ andouille croutons. The Tater Tots We Didn’t’ Make celebrate just how darn good frozen tots are, but are topped with Houston’s own stuff – truffled crème fraiche “ranch”, salmon caviar, pickled shallots, cucumber, dill, and basil. Located in The District at Eastover at 100 District Boulevard, Fine & Dandy is open Monday through Thursday from 11 a.m. to 10 p.m., Friday through Saturday from 11 a.m. to 11 p.m., and Sundays from 11 a.m. to 9 p.m. For reservations, please call 601-202-5050 or visit resy.com. Fun Fact: paying homage to our older and wiser generation, Fine & Dandy is extending complementary food to everyone’s favorite modern grandmother, Betty White. For more information on Fine & Dandy: Visit www.eatdandy.com Like and follow on social media - @eatdandy Follow executive chef Jesse Houston - @chefjessehouston ABOUT FINE & DANDY Located in the heart of Jackson, Mississippi, Fine & Dandy is a classy place to enjoy a damn fine burger (and other Southern fare) and perfectly-made cocktail. Executive chef Jesse Houston’s menus are lighthearted, but his approach to food and a hospitable experience is serious. Houston pays homage to traditional burger joint favorites, adding his own spin. Fine & Dandy is located at 100 District Boulevard, Jackson, Mississippi 39211. For more information, visit www.EatDandy.com.

More than 25 years ago, we met Georges Duboeuf, the French winemaker who put Beaujolais on the international wine map. He was parading his region’s unique nouveau – released shortly after harvest and well before any other French wine – as a harbinger of what wine was to come from that year's crop. Everyone loves to party, as they say, and the release of this fresh, easy-to-drink gamay gave people a cause to celebrate year after year. But it always seemed to be just that – a frivolous reason to party. Getting consumers to think of the wine as something more serious has been a challenge. While Beaujolais nouveau is a hot seller, it also is a mental roadblock to consumers who never move beyond it to the excellent beaujolais crus that offer so much more. That was Duboeuf’s challenge when we met him the in the 1980s, and it is still his challenge today at age 84. As he was promoting his wine in Japan this year, his son Franck was in New York City preaching the beaujolais gospel. At least Georges has help. (Pictured below: Franck Duboeuf, left, and his father, Georges). Our pitch isn't any different than that of the Duboeufs: Beaujolais is worth discovering. It is refreshing, easy to drink, inexpensive, and versatile. It may not be a wine to pair with venison, but you won’t find a better wine to go with hamburgers, pizza, pasta, fowl, and even salmon. But to appreciate the region, you need to move beyond the nouveau and discover the crus named after one of 10 villages. In a phone conversation from his New York hotel room, Franck admits the challenge is still introducing gamay Beaujolais to the consumer. That isn’t his only challenge. In the last several years, hail has destroyed much of the crop across the region. This vintage alone he has lost two-thirds of the grapes to hail and frost. “Mother Nature is taking her revenge,” Duboeuf says. “More and more we have very violent weather patterns.” Global warming has even pushed up the harvest date to August. “When I was younger, it was common to start picking in mid-September or early-October,” he says. He says they can take advantage of the long summer days, but they have to change the picking order and carefully monitor grape maturity. “It’s a challenge we have to turn into an opportunity,” he says. Just for kicks, we once aged several Beaujolais crus for several years and were astounded by the results. The gamays may have lost their youthful freshness, but what emerged was a mature, silky and viscous fruit bomb. Duboeuf says he has tasted his family wines from 20 years ago and they are “fantastic.” With new generations of wine consumers entering the market, Beaujolais is regaining its mojo. Younger generations like to experiment and they don't want to wait a decade for a wine to mature. Beaujolais is perfect for them – and, for that matter, anyone looking for an inexpensive and easy wine to drink now. Here are some special cru beaujolais from Duboeuf's extensive portfolio to try: Domaine de Javerniere Morgon 2015 ($20). Our favorite from Morgon, this stunning, rich wine has beautiful dark color, sweet black cherry and kirsch aromas with dark berry flavors, a long finish and surprising, soft tannins to give it more body. Georges Duboeuf Flower Label Morgon 2015 ($20). Duboeuf's "Flower Label wines" come from vines that are as old as 50 years. Very seductive yet powerful, it has wild berry and red cherry flavors, long finish and dash of cranberries and plums with an earthy texture. Domaine des Rosiers Moulin-a-Vent 2015 ($24). Powerful and robust, this full-bodied wine has intensive floral aromas, firm tannins and notes of blackberries, cassis and spice. This one can easily age. Chateau de Saint-Amour Saint-Amour 2015 ($22). Intense dark fruit aromas with precise and narrowly defined flavors, full body and rich texture. Excellent balance and acidity with silky tannins make it one of our favorites. Clos des Quatre Vents Fleurie 2015 ($22). We were swept up by the racy and bright-fruit character of this Fleurie, a region we always thought produced lighter wines. This one is bold, however, with black cherry and plum notes and a hint of mineral. Domaine du Riaz Cote-de-Brouilly 2015 ($20). A wine that can be aged, this Cote-de-Brouilly has good tannins and an intriguing blueberry note that separates it from other cru beaujolais. Luscious fruit with hints of leather and mineral. WINE PICKS Domaine les Chenevieres Macon-Villages 2015 ($22). We look forward to tasting chardonnays from this underrated region of Burgundy. Always rightly priced, these wines are more about the grape than the barrel. Oak often masks the beautiful and clean flavors of chardonnay. This one has pineapple and citrus notes and balanced acidity. Georges Duboeuf Pouilly-Fuisse 2015 ($35). Also from the Maconnais and also made with chardonnay, this wine leans toward the stone fruit flavors. Like the Macon-Villages, it is fermented entirely in stainless steel to preserve the fruit character. Tasca d'Almerita Buonora Etna Bianco DOC 2016 ($20). We loved the unique flavors of the carricante grape. It is the first wine from this Sicily estate to carry the Etna DOC. Balanced acidity, smooth texture, fragrant aromas and lush stone fruit flavors with a dash of mineral. Noble Vines Collection 337 Cabernet Sauvignon 2015 ($15). From Lodi, this good value wine has herbal aromas, medium body and ripe black fruit flavors with a dash of black pepper. Achaval Ferrer Cabernet Franc Mendoza 2015 ($25). Wow, this wine packs a punch. Extracted, rich and dense with dark berry fruit flavors, fine tannins, and floral aromas with a hint of chocolate. Juicy.

If you're still looking for ideas for your next holiday meal or party, here are a few ideas for your main dish, side dish, and everything in between! Bourbon Glazed Baked Ham Truffle Potato Gratin Eggnog Scones Gingerbread Hot Chocolate Cinnamon Logs

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

Give the gift of Tony Chachere’s Famous Creole Cuisine® and serve something a little different and delicious this holiday season! This is a great recipe for a main course. The oranges and lemon add a slight zest, and the caramelized sugar adds a delicious glaze. Sweet and spicy Creole flavors make this entrée a holiday favorite. Tony Chachere's Glazed Duck 1 whole duck 3 Tbsp. Tony Chachere’s Original Creole Seasoning 1/4 cup margarine 1 cup vermouth 2 tablespoons sugar 2 cups vinegar 1 cup chicken broth 3 whole oranges 1 whole lemon 2 teaspoons corn starch Season duck with Tony Chachere’s Original Creole Seasoning. In a Dutch oven, brown in melted margarine. Roast at 400 degrees F for 20 minutes; reduce heat to 350 degrees F and continue roasting for 1 hour. Baste frequently with Vermouth. Melt sugar in a small saucepan; add vinegar and caramelize. Place Dutch oven on stove top. Remove duck from pot and set aside; drain fat; add chicken broth to the pan drippings. Add the juice of the oranges, a little orange zest and the juice of one lemon. Blend in corn starch and the caramelized sugar. Cook for 10 minutes. Return duck to pot and spoon sauce over duck slowly. Heat a little longer while continuing to baste with sauce until duck is glazed. Transfer duck to serving platter and garnish with orange slices and curly parsley. Serves 4.

‘Tis the season to gather ‘round the table with friends, family, and loved ones, and The Fresh Market is helping guests prepare delicious, memorable meals with ease! The specialty grocery store released an inspiring 2017 holiday guide that showcases meal solutions, easy entertaining ideas, cooking and baking resources—all with exceptional, carefully-curated ingredients. Those looking for even more time-saving options can benefit from easy holiday meal ordering, perfect for gatherings big and small! The Fresh Market’s Holiday Highlights: The Main Event Build the holiday meal around a show-stopping main course! A yuletide favorite, standing rib roast makes for a great centerpiece. The Fresh Market carries USDA prime and premium choice beef, which accounts for the highest-quality beef in the country. Standing rib roast is tender, juicy, and available for pre-order. Create a truly memorable meal with seasoned or unseasoned French cut rack of lamb. Free-range, antibiotic, and hormone-free, and fed a 100 percent vegetable diet, The Fresh Market rack of lamb makes for a culinary masterpiece. Spiral-sliced honey ham is another seasonal favorite—doubled-glazed with honey and brown sugar and smoked over hickory hardwood for sweet and savory flavor. Order ahead to ensure these popular dishes make it on the table this holiday season! An extraordinary entrée, easy-to-cook, premium choice or USDA prime beef tenderloin is a delicious way to impress a hungry crowd without spending hours in the kitchen. Experienced butchers at The Fresh Market are ready to trim and tie the whole tenderloin, or slice it into filet mignon steaks according to guests’ preferences. Savory Seafood Lighten up the holiday menu with a flavorful catch! Impress guests with wild-caught lobster tails, fresh from the cold waters of the North Atlantic. Premium shellfish, including all-natural wild American shrimp, tender dry sea scallops, Chesapeake Bay middleneck clams and shucked Chesapeake oysters also make delicious additions to the holiday table. Time-Saving Sides To help guests save time, The Fresh Market offers ready-to-eat side items with quality ingredients like crisp veggies, ripe fruits, and savory spices. Dishes that will make everyone go back for seconds include corn soufflé, Yukon gold mashed potatoes, mashed sweet potatoes, and cranberry walnut relish. Pre-Prepped Produce Pre-sliced vegetables offer a speedy shortcut in the kitchen! Fresh favorites are available on-the-go to use in delicious recipes from The Fresh Market, including radicchio and beet noodle salad, brown sugar Brussels sprouts, and butternut squash soup—all available online at thefreshmarket.com/shortcuts. Cheese, Please When it comes to crafting a praise-worthy cheese board, The Fresh Market offers an extensive selection of American artisanal and European cheeses, as well as delicious accompaniments. In-house cheese specialists are always available to suggest varieties based on taste, budget, and seasonality. For cheese platter tips, tricks, and recommendations, pick up a cheese guide in store or visit thefreshmarket.com/cheeseguide. Sweet Endings The Fresh Market bakery makes it easy to indulge in traditional holiday desserts, from classic cakes to scrumptious pies—including red velvet cake rolls, yule logs, and apple crisp pies—all crafted with classic, quality ingredients for a merry medley of flavors. For the ultimate shortcut, guests can enjoy The Fresh Market holiday meal ordering program, available online or in store through December 21st at 2 p.m. EST. Choose from a Traditional, Essential or Deluxe Holiday Dinner along with a variety of savory sides, including smoky green beans in bacon sauce; lasagna; sweet potato soufflé; and salmon and trout roe. All complete meals, à la carte sides, and show-stopping meats can be placed at thefreshmarket.com/holiday. Pick up is available in-store between December 22nd and 24th. Find The Fresh Market’s complete holiday guide at thefreshmarket.com/holiday.

The Hilton Jackson Hotel is in the holiday spirit with a Candy Village displayed in the hotel lobby. Crafted from more than 44 pounds of buttercream icing and featuring nearly all edible ingredients, the Candy Village at Hilton Jackson Hotel welcomes the holiday season. A sugarplum vision of the hotel director of sales, Cindy Brinson, and crafted in the sales office by her and members of her team, the Village was originally designed to serve as the competition entry in an internal holiday decor contest within the hotel management corporate headquarters. Poised in the hotel lobby (and filling the air with the delicious smells of the confections), the Village is generating buzz from hotel guests and area residents. The design includes replicas of the Hilton Jackson Hotel and the Jackson Governor’s Mansion. The church features dried butter beans and tie-dyed fruit roll-ups with a Wrigley’s gum roof and sugar cone steeple. Amidst the holiday parties and guests on-property, the Candy Village is standing out among ‘standard’ Christmas decorations. The Hilton Jackson Hotel invites locals to enjoy the spirit of the season while checking out the Candy Village with a seasonal Milk Brandy Punch from Drago’s in-hand. Be sure to stop by and see it this year before it's gone!

The holidays are filled with temptations and opportunities to over-indulge, and if you’re managing your health and weight, the season can feel anything but merry. Depriving yourself of your favorite holiday treats isn’t only unpleasant, it’s also unnecessary. Many experts recommend that instead, you focus on building a healthier lifestyle through a well-balanced, long-term eating plan. For example, Atkins offers a balanced approach with foods containing fiber-rich and nutrient-dense carbohydrates, as well as good fats and proteins, while focusing on reduced levels of refined carbohydrates and added sugars. When preparing your holiday menu, look for recipes that contain adequate protein, healthy fats and high-fiber carbohydrates, and you’ll be able to enjoy the flavors of the season without guilt. Learn more about the benefits of a balanced, low-carb approach to eating at Atkins.com. Garlic Rosemary Pork Loin Recipe courtesy of “Atkins: Eat Right, Not Less 1 pound boneless porkloin Olive oil cooking spray 1 tablespoon Dijon mustard 3 garlic cloves, minced 2 tablespoons fresh rosemary, thinly sliced Heat oven to 350 degrees F. In small skillet over medium heat, cook pork loin, fatty-side down, 4-5 minutes to brown top and render some fat. Coat 7-by-11-inch baking dish with cooking spray. Place pork loin in dish. In small bowl, combine mustard, garlic, and rosemary; stir well. Spoon mixture over pork. Transfer to oven and bake 45 minutes to an hour, until loin is cooked through but still slightly pink in center. When pork is cooked, let rest 5 minutes before slicing. Slice and serve immediately. Sweet Potato Pumpkin Puree Recipe courtesy of Atkins.com 3 large egg whites 5 tablespoons sugar substitute 1/2 cup pecans 1-1/2 pounds sweet potatoes, peeled 1/4 cup unsalted butter stick 1/2 cup heavy cream 1/2 teaspoon salt 1/2 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 15 ounces pumpkin (no salt, drained, cooked, boiled) Heat oven to 250 degrees F. Lightly butter baking sheet. In medium mixing bowl, beat egg whites with electric mixer at high speed until foamy. Gradually add 3 tablespoons sugar substitute and continue mixing until soft peaks form. Spoon onto prepared baking sheet and spread with spatula to 1/4-inch thickness. Bake 35 minutes. Turn oven off; let meringue stand in oven 45 minutes. Crush meringue and place in bowl. Add pecans and toss gently to combine. Set aside. While meringue is resting, place sweet potatoes in medium saucepan. Cover with water to 2 inches above potatoes and bring to boil. Cook until tender, about 20 minutes, and drain. Return saucepan to medium-high heat. Add potatoes, butter, cream, remaining sugar substitute, salt, cinnamon, pumpkin pie spice and pumpkin puree. Stir to combine. Mash with potato masher until smooth. Heat through, about 1 minute. Transfer potato mixture to serving dish and cover with meringue topping. Salted Caramel Cheesecake Bites Recipe courtesy of “Atkins: Eat Right, Not Less” 1/2 cup heavy cream 1/3 cup plain protein powder 2 tablespoons stevia 6 ounces cream cheese, room temperature 1/3 cup chopped almonds or macadamia nuts 1 tablespoon sugar-free caramel syrup 1 teaspoon vanilla extract 1/8 teaspoon xanthan gum (optional) 1/4 teaspoon sea salt or sea salt flakes In large mixing bowl, combine heavy cream with protein powder and stevia. Whisk until smooth. Add cream cheese, almonds or macadamia nuts, caramel syrup and vanilla extract; blend until smooth. If cream cheese clumps slightly, mix with rubber spatula, breaking up bits of cream cheese against side of bowl. Sprinkle mixture with xanthan gum, if desired, and mix about 30 seconds. Mixture will thicken slightly. Cover tray that will fit into freezer with sheet of wax paper. Using soup spoon, scoop mixture onto tray, making 18 mounds. Alternatively, use two silicone candy molds or empty ice cube tray coated with olive oil spray and press cheesecake mixture into 18 molds. Sprinkle with sea salt. Freeze at least one hour before serving. Note: Can be stored in freezer up to 1 month. Tip: Switch up flavors by using sugar-free hazelnut syrup in place of caramel and hazelnuts or walnuts instead of almonds.

JACKSON, Miss. — Cantina Laredo, Jackson’s destination for fresh-made Mexican food with modern flair, will celebrate the holidays with a special feature for December: hot tamales. Both traditional Christmas Eve fare in Mexico and a long-time culinary tradition in Mississippi, tamales are now available to-go from Cantina Laredo for $16.95 per dozen. A perfect addition to any holiday gathering, Cantina Laredo offers tamales in chicken or beef, and recommends customers allow six hours notice for to-go, tamale orders. Tamales are a regular item on the Cantina Laredo Tapas Menu: Two spiced seasoned pulled beef tamales topped with roasted red bell pepper, tomatillo sauce, micro cilantro, queso fresco, and roasted chorizo corn. Cantina Laredo Jackson chose to feature tamales this holiday season because they are an ideal dish for large gatherings and hold cultural significance in both Mexico and Mississippi. Tamale Facts The corn masa-and-meat bundles — individually wrapped in corn husks and then steamed — are part of the traditional Mexican celebration of las posadas, which commemorates Mary and Joseph's search for shelter before the birth of Jesus. One theory is tamales have been traditional Christmas Eve fare for centuries in Mexico because they're portable, easy to store and inexpensive to make for large gatherings. In early years, the preparation of the labor-intensive food became a social event, called a tamalada, as women from ranches across Mexico and what's now the American Southwest gathered to prepare the Christmas Eve feast. Tamales date back to the 13th century and the Aztec empire. Hot tamales are a culinary tradition in Mississippi that originated in the state’s Delta Region. It is believed tamales were introduced in the region in the early twentieth century when Mexican migrant workers arrived to work the harvest. Tamales are a long-time staple on Mississippi tables and this food tradition is observed during Greenville’s Annual Hot Tamale Festival. Cantina Laredo’s full menu is available to-go or for event catering throughout the year. Located in The District at Eastover (200 District Boulevard), Cantina Laredo is open Monday through Thursday from 11 a.m. to 10 p.m., Friday through Saturday from 11 a.m. to 11 p.m., and Sundays from 11 a.m. to 9 p.m. For reservations or catering orders, please call 601.982.7061.

Tickets are now on sale for the 2018 Santé South Wine Festival, set to take place on April 8, 2018, at Renaissance at Colony Park. Since 2006, Santé South has grown into the largest wine and culinary extravaganza in the state of Mississippi. A signature for the capital city of Jackson, it has generated more than $650,000 in proceeds for Alzheimer’s Mississippi. It is truly Mississippi’s top luxury wine and food experience! Epicureans and connoisseurs in the greater Southeast revel in the fresh and flavorful cuisine. Only small production and boutique wineries are invited to Santé South. Boutique vintners from across the globe travel to Mississippi to present their annual new release wines. Santé South affords a rare opportunity for the wine enthusiast to speak directly with the winemaker and features more than 120 exceptional wines and fine food samplings from more than 20 top Mississippi restaurants. World-class wine offerings reveal the highest quality available from all corners of the winemaking-world stemming from a passion for wine and the desire to share it with others. For the 13th consecutive year, Alzheimer’s Mississippi is the recipient of the proceeds from this event. Along with the event is the Run Now Wine Later 5K race. The Fleet Feet Sports 5K is the only race in the area where finishers can enjoy a wine and cheese after social to celebrate finishing the race and kick off a full weekend of festivities including the 13th Annual Santé South Festival, the Ridgeland Fine Arts Festival, and the One Behind the Other Tandem Bike Rally. Join the fun on April 6th at 6:30 p.m. for the Fourth Annual Run Now Wine Later 5K that is expected to bring 400–500 runners out to Renaissance at Colony Park. You can purchase your tickets online here. Please visit SanteSouth.com or call 601-987-0020 for more information.

Surveying Christmas decorations and food last week, it occurred to me that almost any holiday treat that used to require baking in a home kitchen is now being mass-produced and sold at a supermarket or bakery. Most locally-owned bakeries offer delicious baked goods, but what about those last-minute occasions when ordering a dozen iced cookies isn’t feasible? Finding a store-bought Christmas cookie that looks festive and is actually edible is almost impossible. Pepperidge Farm's Ginger Man is the exception, but that's about it. Last weekend’s Christmas cookie swap with friends provided a wealth of ideas and recipes that’ll jump start your holiday baking and gift-giving, no supermarket needed. Since I’d offered to bring a container of hot punch, time to make elaborate cookies was limited. Christmas Snowballs are a quick treat to make and serve to guests or to give to friends and co-workers in a festive tin. Rolled in powdered sugar, these buttery, melt-in-your-mouth cookies are like Lay’s potato chips. You can’t eat just one. To make them, cream together a cup of softened butter and half cup of powdered sugar in a stand mixer at medium speed. Turn to low and add 1/4 teaspoon of salt, 1-1/2 teaspoons vanilla extract, 2-1/4 cups all-purpose flour, and a cup of chopped pecans. Roll into one-inch balls and place on parchment paper-covered baking sheet. Bake for 11 minutes in 350 degree F oven. Remove the tray from the oven and allow cookies to cool slightly; make sure they’re still warm. Pour a cup of powdered sugar in large Ziploc bag and slowly add 3-4 cookies at a time. Roll cookies gently in the bottom of the bag to cover completely. Place on cooling racks and once completely cooled, roll in powdered sugar bag again. My friends' contributions to the cookie swap were equally delicious. Just a few of the offerings were festive decorated sugar cookies in a variety of flavors; chocolate crinkles; shortbread rounds; meringue drops; old-fashioned tea cakes; almond spritz; stained glass, and jam thumbprints. Colorful Christmas cookies made of shortbread, chopped cherries, and pecans were a favorite addition at the cookie swap. It’s hard to play favorites among homemade cookies, especially creative cutouts of Santa, snowmen, and candy canes decorated with sugary icing. However, a friend’s transformation of traditional gingerbread cookies, which I’ve always found a bit too spicy and crispy, took top honors in my unofficial cookie swap contest. Even more interesting, my friend eschewed the traditional gingerbread man shape. Instead, she cut the dough into the shape of festive trees. After sampling more than a few, I concluded the sugary lemon frosting counteracted the gingerbread’s spiciness in the most delightful way. It’s a genius combination that will make a believer out of any gingerbread skeptic. Kick off your Christmas cookie baking with this delectable treat. Trust me, Lemony Gingerbread Trees are not your mother’s gingerbread – and especially not the supermarket’s – Christmas cookies. Lemony Gingerbread Trees For the cookies: 2-1/2 cups all-purpose flour, plus more for rolling 1 teaspoon baking soda 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon cinnamon 1 teaspoon coarse salt 2 sticks unsalted butter, room temperature 3/4 cup granulated sugar 1 large egg 1/4 cup unsulfured molasses For the icing: 2 tablespoons fresh lemon juice 1-1/3 cups confectioners' sugar Sanding or coarse sugar (optional) In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl of an electric mixer, beat butter and granulated sugar on medium-high until creamy, about 3 minutes. Add egg and beat to combine. Add molasses and beat to combine. With mixer on low, gradually add flour mixture and beat until combined. Wrap dough in plastic and refrigerate until firm, at least one hour. Preheat oven to 350 degrees F. On a lightly floured work surface, roll out dough to a 1/4-inch thickness. With a sharp knife or cookie cutter, cut dough into small 2-inch-wide triangles. Arrange triangles, one inch apart, on two parchment-lined baking sheets. Bake until cookies are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks. 3. To make the icing: In a small bowl, combine lemon juice and confectioners' sugar and whisk until smooth. Drizzle icing over cooled cookies and sprinkle with sanding sugar, if desired. Makes 60 cookies.

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

Last week, we offered some suggestions on what to buy for the wine enthusiasts in your family. Alas, most of the gift ideas were relatively expensive and no doubt many of you said, “He ain't worth it.” Okay, so here’s your chance to buy something equally magnanimous, but with far less money. Maybe he's worth it this time. Thanks to the growing popularity of wine and higher quality imports, there are many wines on the market that don’t cost an arm and a leg. But you shouldn’t be grabbing any wine from the bargain basket or any wine that has no special appeal or uniqueness. Who wants another bottle of Two-Buck Chuck? Instead, what about introducing your lucky friends to wines they have never tried -- godello, gruner veltliner, albarino, charbono – or a wine from an uncommon region – Romania, Croatia, Portugal? Here are some relatively inexpensive wines that would put some thought into this year’s gift. If you can't find them in your local store, internet services such as wine.com will ship single bottles. Mezzacorona Vigneti Cliffhanger Vineyards Red Blend 2015 ($14). This is a fantastic value from the Trentino region of Italy. A blend of 70 percent teroldego and 30 percent lagrein grapes grown on the steep slopes of the Dolomite Mountains, it is a full-throttle, yummy alternative to the same old red blend. Rich and ripe with cherry and blueberry flavors, a dash of spice and vanilla. It's a killer for this price. Aia Vecchia Sor Ugo Bolgheri Superiore DOC 2014 ($35). We love this approachable wine year after year. A blend of cabernet sauvignon (50 percent), merlot, cabernet franc and petit verdot, it is a soft and lively wine with juicy black cherries, licorice and cassis notes. Tommasi Ripasso Valpolicella 2013 ($33). This blend from the Veneto is comprised of corvina veronese, rondinella and corvinone grapes. Made in the traditional process of refermenting the wine passed over the grape skins left over from the vinification of Tommasi's Amarone, it is a medium-bodied wine with cedar, almond and violet aromas, and tasty red berry flavors. Poggio a Tufo Rompicollo 2013 ($18). If you want to introduce your friend to super-tuscan wines, it doesn’t come any better than this. The indigenous sangiovese grapes are blended with 40 percent cabernet sauvignon to provide a ripe red berry flavor. Chateau Paul Mas Coteaux du Languedoc Clos des Mures 2015 ($20). This is one of the great buys from the Languedoc region of southern France. And, it’s the reason we urge people to look here for wines that overdeliver. This blend of syrah (83 percent), grenache, and mourvedre is a prime example of what can come from a talented winemaker. Jean-Claude Mas has crafted a dense, delicious, and full-bodied wine when others are often satisfied with something much simpler. Expect cassis, violet, and spicy aromas, and dark berry, minerally flavors. Soft mouthfeel makes it drinkable now. M. Chapoutier Les Vignes de Bila-Haut Blanc Cotes du Roussillon Villages 2016 ($15). This genius from the Rhone Valley has a smashing hit with this wine from the Roussillon region of southern France. Chapoutier bought the property in 1999. It's a scrappy estate close to the Spanish border where the ground seems unsuitable to vineyards. Leave it to Chapoutier to find the spirit to farm this terrain and make a great wine. The white is very unique – a blend of grenache blanc, grenache gris, vermentino and macabeo – with melon, honeysuckle, fresh grapefruit and citrus notes cloaked in crisp acidity. Mascota Vineyards Unanime Gran Vino Tinto 2013 ($25). This is a ridiculously good wine for the price. From Argentina, it is a blend of 60 percent cabernet sauvignon, 25 percent malbec and 15 percent cabernet franc. Dense with blackberry and plum fruit flavors, a dash of licorice and chocolate. It would be a great wine with which to start a cellar. Vietti Dolcetto d'Alba Tre Vigne 2015 ($20). The dolcetto d'Alba grapes that go into this warm and approachable Italian wine aim to please any palate. It has a broad array of blueberry and raspberry notes. Alpha Estate Xinomavro Hedgehog Single Vineyard Amyndeon 2014 ($26). From the Amyndeon area of Macedonia in Greece, this 100 percent xinomavro wine offers an intriguing nose and flavors of anise, black pepper, and herbal notes as well as cherry fruit. A delicious red wine that would pair well with bold beef and pork dishes. Caroso Montepulciano d’Abruzzo DOP Riserva 2010 ($32). This is one of the best Montepulciano d’Abruzzos we have experienced. Deep rich, very ripe berry fruit on a bigger scale than most of its genre. Still tasting fresh and lively despite 7 years of age, this is an exciting wine that is worth trying. Cline Ancient Vines Mourvedre 2015 ($15). We've been enjoying this mourvedre for more than a decade and it never ceases to please. Using grapes from Cline's oldest and most historic vineyard, the producer crafts a unique, delicious wine from low-yielding, 100-year-old vines. Black cherry and plum flavors are accented by mint and chocolate. Soft tannins make it approachable now. Highly recommended. Alois Lageder Lagrein Alto Adige DOC 2014 ($25). Lagrein is an Italian grape variety found in the Alto Adige region that can be traced back to 1300. We loved its generous flavors of ripe plums and spices with a warm mouthfeel and a savory finish. Trinity Hill Gimblett Gravels "The Gimblett" 2014 ($30). This is an intriguing and fun wine from New Zealand. Known more for its sauvignon blancs and pinot noirs, New Zealand grows other grape varieties that you don't often see. This is a blend of cabernet franc, cabernet sauvignon, merlot and malbec grown in Hawkes Bay. Floral aromas, ripe blackberry flavor with a dash of rosemary.

If the Hallmark Channel, with its proliferation of non-stop holiday movies is any indication, the 2017 Christmas season is underway. It’s hard not to be inspired by Hollywood’s interpretation of the perfect Christmas. Happy people sipping hot chocolate in front of crackling fires. Glimmering Christmas trees and dining tables set with fine china and crystal. Endless trays of perfectly-shaped and iced sugar cookies spread throughout cozy kitchens. Living up to these scenes of holiday perfection seems impossible, but here’s the good news: there are ways to create your own version of a Hallmark Christmas, especially when it comes to the food. A reader’s recent request for my grandmother’s butterscotch yule log began my descent into Christmas baking. It’s a delicious treat that can be stored in the refrigerator and enjoyed by the slice whenever a craving for something sweet can’t be denied. Wrapped in red plastic wrap, it’s also the perfect last-minute gift for those on your list who appreciate a homemade gift from the kitchen. To make it, melt a cup of butterscotch morsels in a double boiler or in the microwave, stirring every 30 seconds until melted. Remove from the heat and stir in 1/3 cup of sweetened condensed milk and 1/2 teaspoon of vanilla. Add a 1/3 cup of chopped pecans, mix well, and chill until the mixture is firm enough to handle. Form into a 12-inch roll on a sheet of waxed paper, then roll tightly in the paper to create an even shape. If you’d like, you can roll in more pecans for good measure. Wrap tightly in wax paper and chill before cutting into slices. Digging into my grandmother’s recipe files triggered sweet memories of her holiday baking traditions. I loved walking into her kitchen and seeing the red tablecloth on the table topped by tins of Christmas candy, cookies and other delicacies. When the red cloth and tins arrived, that meant Christmas was not far behind. All of the combined splendor of the Hallmark Christmas movies don’t compare to her festive table filled with treats that, in my childlike mind, were created with me in mind. While looking for the butterscotch log recipe, I uncovered an old booklet of Christmas recipes compiled by MSU’s Extension Service several decades ago. Recipes for some of her annual treats were included, including those for orange balls, fruitcake cookies, peanut brittle, and stained glass candy. Thumbing through the pages was a nostalgic trip to a bygone era in which worry about calories and fat grams was nonexistent. I was surprised to find one recipe that read like one from our health-conscious era. The extension service was really ahead of its time. Their fruity, spicy cookies are the perfect antidote for those who, either by choice or health reasons, have to limit sugar. Sugarless, But Still Delicious Christmas Cookies won't make the cut on a Hallmark movie set. But, they’ve earned a place in my own set of Christmas tins. Sugarless, But Still Delicious, Christmas Cookies 1-3/4 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon grated orange rind 1/2 teaspoon salt 1/2 teaspoon cinnamon 3/4 cup orange juice 1/2 cup, minus 1 tablespoon vegetable oil 1 egg 1/2 cup chopped walnuts, lightly toasted 1/2 cup raisins or chopped dried cranberries Preheat oven to 375 degrees. Combine dry ingredients. Add remaining ingredients, mix well. Drop by teaspoon on ungreased baking sheet to make 32-34 cookies. Bake 15-20 minutes until lightly browned on top. Remove from oven and then remove from pan to cool. Note: If you prefer a touch of spice, add 1/4 teaspoon of ground cloves to dry ingredients. Revised from MSU Extension Service’s “Celebrate Holiday Ideas.”

Join the Starkville Chick-Fil-A from 10 a.m. to 1 p.m. this Saturday, December 2nd, for Christmas with the Cows! Enjoy ornament-making stations for the kids, letters to Santa, and visits with Santa Cow and his elf! It’s the perfect chance for you to spend time with your family, meet your neighbors, and have a great time. Be sure to reserve your spot here!

Freddy's Frozen Custard & Steakburgers' steady expansion in the Southeastern United States is stoked with the opening of three new franchised locations and the announcement of a new franchise development agreement. Located at 8115 Camp Creek Road in Olive Branch, the new Mississippi restaurant is the company's first location to open in the state. The same franchise group is also underway with construction in Little Rock and Fort Smith, Arkansas, for new restaurants slated to open in December and January, respectively. One of Freddy's largest franchisees, this experienced group also operates locations from San Diego to Tennessee. Freddy's has also signed a new franchise agreement with Kevin Morrow for additional locations in Cabot, Searcy and Batesville, Arkansas, for development over the next several years. "Freddy's is a perfect fit for these communities. I live in the area and know my neighbors will appreciate the hospitality found at Freddy's," commented Morrow. "The food is really good too. Whether you swing through the drive-thru on your way to a ballgame or bring your family in to unwind after a busy day, you'll enjoy your double steakburger and the frozen custard will leave you with a smile on your face." The fast-casual restaurant was founded by brothers Bill and Randy Simon, and their friend and business partner Scott Redler in 2002. Today, Freddy's has grown to 280 locations coast-to-coast. "Our accelerated development in the Southeast, from both existing and new franchisees, is a true testament to the strength of our brand and our unwavering commitment to our network of partners," said Randy Simon, President & CEO. "With our restaurants in the region performing consistently well, we're continuing to eye expansion opportunities and look forward to growing our footprint throughout the area." Franchise opportunities remain in areas across the U.S. Specifically in the Southeast; available territory includes Russellville, Arkadelphia and El Dorado in Arkansas. The I-20 corridor that stretches across Mississippi and Louisiana also presents an opportunity for prospective franchisees. New franchisees agree to develop at least four locations within their negotiated territory. For more information about development opportunities, contact Markus Scholler, Vice President of Franchise Development, or visit www.freddysusa.com/franchising.