I’m wishing the very merriest of Christmases to you and yours from me and mine! May your holidays be merry, may you be surrounded by those you love, and may all your foods be tasty and stress-free.

This is my favorite time of year! Even though the kids are older now, we still look forward to the holiday traditions. Advent calendars, Christmas read-alouds, decorating cookies with friends, and holiday movie nights are all part of that.

I won’t be posting any new recipes until January, so today I’m sharing some of our long-time favorites that I’m planning to make over the next couple of weeks.

Have you tried German Pancakes? Served with my Grandma’s Orange Sauce, they’re unforgettable. They are the world’s easiest to make giant popovers. These pancakes are baked in the oven, where they rise tall and then gently fall, instead of being cooked on a griddle like traditional pancakes.

We’re big breakfast people when we have the opportunity to eat a little later in the day, so Christmas break is a fun chance to make some of our favorite breakfasts again. These tangy Cranberry Pancakes, as well as some classic Buttermilk Pancakes, are both on the meal plan list over our break. And the odds are good that there will be a batch of Ham and Cheese Waffles at some point too.

Frito Pie Huevos Rancheros is what happens when a craving for Huevos Rancheros meets a need for Fritos. This breakfast begins with a layer of chips, then you add black beans, chile sauce, roasted potatoes, melting cheese, and bacon before topping the whole pile with an egg and more chile sauce.

Christmas morning there will be both a Tater Tot Breakfast Casserole (I wasn’t kidding when I said this is my new favorite breakfast casserole.) along with a Cranberry Christmas Cake waiting on the counter.

Filled with tender chunks of pork, potatoes, and roasted green chile, Green Chile Stew is what I dream of when the weather starts cooling off each fall.

There is also a biscuit topped chicken pot pie in our near future and I’m very much looking forward to it. Those buttery, flaky drop biscuits are the perfect mat

Cornmeal Mush

This might make me a grandma, but I am obsessed with cornmeal mush! There is just something so comforting and simple about it. It is creamy, fulfilling and and warms me up from the inside out.

I’m writing this post 5 days before Christmas so I’m in a Christmas frame of mind. I think I might even make this for Christmas breakfast this year! So whether you’re a kid from 1 to 92, this breakfast recipe is for you! It might make you feel like you are 92, but you’ll also melt for it’s warm and simple goodness. And some things are worth melting for! Thanks, Olaf, for that one!

Don’t just limit yourself to breakfast either! This recipe makes a great lunch or quick and simple dinner!

What is Cornmeal Mush?

Picture the porridge from Goldilocks and the three bears, and that is cornmeal mush! At least that’s what I always picture. Cornmeal mush is a Southern meal that combines cornmeal with water or milk. It simmers together on the stove until it is creamy and delicious. If you are familiar with Cream of Wheat, it is similar to that in consistency, but it uses corn instead of wheat. 

Ingredients for Cornmeal Mush

You only need 3 ingredients for this home cooked comfort, and it’s great for breakfast, lunch or dinner. Here is all you need:

• Milk – you can use any type of milk (whole, 2%, 1%, fat free) or you can even use water if you prefer, but milk is my favorite
• Cornmeal – 
• Salt – adds flavor
• Toppings – feel free to make this dish your own with the toppings, see suggestions below.

The measurements for each ingredients can be found in the recipe card below. The recipe can also be saved or printed there.

How to Make Cornmeal Mush

It’s a very simple process that begins bringing some of the milk to a boil. Be careful to not let it burn. In a separate bowl, you combine more milk with the cornmeal and salt until it is smooth. Then you pour the milk and cornmeal mixture into the boiling milk whisking constantly. Turn the heat down to the low and stir everything together until the mush thickens.

Toppings for Cornmeal Mush

Serve the cornmeal mush with a drizzle of cream, honey, or maple syrup. You could add berries or chopped nuts or bananas. You can really add whatever toppings you love.

Is Cornmeal Mush the Same as Grits?

Grits is a type of cornmeal mush but the grind on the cornmeal is a little more coarse. Grits are often served savory with cheese and salt and pepper. Although grits can be served sweet on occasion. 

Is Cornmeal Mush Gluten Free?

Cornmeal on its own is gluten free so as long as everything add to it or on top of it is gluten free, then you are good to go! This recipe is gluten free.

Storing, Reheating and Freezing Cornmeal

Cornmeal mush will keep in the refrigerator for quite some time. I’ve stretched it for more than a week and it has still be perfect! Store it in an airtigh

Light, buttery, almond flavored shortbread thumbprint cookies have been the most requested cookie I make for almost as long as I can remember. My friend Augusta gave me this recipe years ago and it became a forever favorite at first bite.

Thumbprint Cookies with Jam

There’s something so endearing and adorable about jam thumbprint cookies. Fruity jam adds the perfect amount of sweetness to the flaky shortbread cookie. The easy glaze on top of these thumbprint cookies adds a beautiful touch.

These cookies are great as a snack, tucked into lunches, or when served as dessert. I especially enjoy them with cafe con leche, chai, or a London Fog on a chilly afternoon.

Shortbread Thumbprint Cookies

With just the right amount of sweetness, filled with jam, and then lightly drizzled with icing, these cookies are a hit with everyone who tries them. Don’t be fooled by their unassuming appearance. They’ll surprise you by just melting in your mouth.

Almond extract is what gives these cookies just a hint of almond flavor. It adds a nice layer of nuttiness that complements the buttery flavor of the shortbread cookie and the fruitiness of the jam.

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Craisin Frosted Flake Chocolate Chip Cookies

These Craisin Frosted Flake Chocolate Chip Cookies are not your normal cookies, but man, they hit every texture, taste and smell craving you could have. 

I know, I know, Craisin Frosted Flake Chocolate Chip Cookies is quite the mouthful to say. They’re quite the mouthful to eat as well. I should think up a new name, but kitchen sink cookies have already been taken, anyone got any ideas?

Chocolate Chip Cookies in a New Way

As you know, our family has a fun tradition of taking a base ingredient like this cookie dough and then having a bake-off where each family member uses a surprise ingredient and anything else in the pantry to create a new recipe. Making chocolate chip cookie dough without chocolate chips is the perfect base ingredient. 

Craisin Frosted Flake Chocolate Chip Cookies

These cookies are just to die for. A sweet dough that is the perfect base to bits of crunchy frosted flakes (trust me, you’ll absolutely looooove the texture from the crunch of these flakes!), juicy nuggets of dried craisins and finally melty morsels of chocolate sprinkled throughout. 

And listen, not just chocolate, you must use mini chocolate chips to balance the sizes of everything else or the chocolate overpowers too much of the cookie. 

Secret Ingredients For a Bake-Off

Everyone sits patiently as one person pulls names from a hat and each baker picks one of the random ingredients, frosted flakes, cookies and cream twix bars, marshmallows and so on. 

I was given Frosted Flakes Cereal and thought, well this isn’t going to go so well, haha. But the more I looked at the cereal the more I realized that it would actually be delicious with craisins and chocolate. This was going to delicious. 

Cookie Recipe Win! 

There’s something about these frosted flake cookies that I just cannot walk away from. Ugh, and the worst part is that not only do I not have any on hand right now, but I cannot force you all to try them. I mean really, I’d give anything to convince you. 

The soft and buttery cookies just completely envelopes those sweet and crunchy pieces of cereal, totally breaking up the monotony of the cookie. The texture is a welcomed crunch. Mmmmmm, and you quickly move on to that juicy sweetness of the dried cranberries and the melty chocolate chips. It’s the best of every single world. My goodness, they are a win! 

How Long Will Homemade Cookies Keep?

Properly stored, fresh cookies will keep for 2-3 weeks at room temperature.

Can You Freeze Frosted Flake Cookies?

Place cookies on a parchment lined cookie sheet and freeze.

When they are frozen, transfer to a heavy duty freezer bag and store in the freezer for a month or more.

Why Do Cookies Spread Out?

Cookies spread because the fat in the dough melts in the oven.

If there isn’t enough flour to hold the fat, cookies will spread and be flat.

So, try adding a little more flour.

Cookie Recipes

• Nutella Caramel Cookies
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Orange Cranberry Bliss Bars