Prime Rib with Horseradish Sauce

Peanut Butter and jelly? Apple Pie and ice cream? Prime rib and horseradish? All classic and wonderful combinations. Today and tomorrow we'll think about things we would like to cook for New Years. While our family traditionally has pork, black-eye peas, slaw, collard greens, cornbread (we're Southern after all), I got to thinking what might be a great alternative to that pork. No offense to pork, I eat a lot of it but just to mix it up a bit, this prime rib and horseradish would be a killer alternative.

Ingredients for Prime Rib:
· 1 bone-in beef rib roast (4-6 pounds)
· 1 tablespoon olive oil
· 1-2 teaspoons coarse ground pepper

Ingredients for Horseradish Sauce:
· 1 cup sour cream
· 3-4 tablespoons prepared horseradish
· 1 teaspoon coarse ground pepper
· 1 teaspoon Worcestershire sauce

Directions:
1. Brush roast with oil and rub with pepper.
2. Place roast, fat side up, on a rack in a shallow roasting pan. Bake uncovered at 450 degrees for 15 minutes.
3. Reduce heat to 325 degrees. Bake for 2 hours and 30-45 minutes or until meat reaches desired doneness. For medium rare, a meat thermometer should read 145 degrees; medium 160 degrees; well-done 170 degrees. Baste with pan drippings every 30 minutes.
4. Let stand for 10-15 minutes before slicing.
5. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.

"Crack"- er Toffee

Ingredients:
· 4 ounces saltine crackers (about 36 crackers)
· 1 cup butter
· 1 cup dark brown sugar
· 2 cups semisweet chocolate chips
· 3/4 cup chopped pecans

Directions:
1. Preheat oven to 400 degrees.
2. Line cookie sheet (with sides) with foil and spray the foil with cooking spray. Lay the saltine crackers in single layer.
3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
4. Bake at 400 degrees for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top.
5. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts.
6. Cool completely and break into pieces.

Cranberry Meatballs

Ingredients:
· 1 can (14 ounces) jellied cranberry sauce
· 1 bottle (12 ounces) chili sauce
· 3/4 cup packed brown sugar
· 1/2 teaspoon chili powder
· 1/4 teaspoon cayenne pepper
· 1 package (32 ounces) frozen fully cooked meatballs, thawed

Directions:
In a large saucepan over medium heat, combine the first five ingredients; stir until sugar is dissolved.
Add meatballs; cook for 20-25 minutes or until heated through, stirring occasionally.

Overnight French Toast

Ingredients:
· ½ cup butter, melted
· 1 cup brown sugar
· 1 teaspoon cinnamon
· 12 slices French bread, sliced thin
· 3 eggs
· ½ teaspoon salt
· 1 ½ cups milk
· Garnish: syrup and powdered sugar

Directions:
1. Mix butter, brown sugar and cinnamon together and pour in the bottom of a greased 9x13 inch pan.
2. Add two thicknesses of bread over mixture.
3. Beat eggs, salt and milk together. Pour over the bread.
4. Cover with foil and refrigerate overnight.
5. Bake 350 degrees for 35-40 minutes, covered with foil. Bake uncovered for the last 10 minutes.
6. Invert on serving platter immediately.
7. If desired, serve with syrup and garnish with powdered sugar.

Cheesy Ham and Grits Casserole

Ingredients:
· 3 cups milk
· ¾ teaspoon salt
· ¾ cup grits
· ¼ cup butter (1/2 stick)
· 8 large eggs
· 2 cups shredded cheddar cheese
· 2 cups diced ham

Directions:
1. Preheat oven to 350 degrees. Generously grease 9x13-inch baking dish with butter or cooking spray.
2. In a medium saucepan, combine milk and salt and bring to a boil.
3. Pour in grits and stirring constantly, bring to a boil. Turn heat to medium and continue stirring until grits begin to thicken. Add butter and stir to melt.
4. In a large bowl, whisk the eggs together. Add cheese, ham and grits. Pour into prepared pan and bake for 45 minutes or until golden brown.

5. This can be cooked the night before, cooled and put in the refrigerator overnight, covered tightly. When ready to serve, bring the casserole to room temperature and then bake for 20 minutes on 350 degrees (still covered in foil).