Monty Webb's favorite holiday recipe: 

Wagon Wheels
  • 1 cup oil
  • 8 squares semi-sweet chocolate
  • 4 cups sugar
  • 8 eggs
  • 4 tsp. vanilla
  • 4 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 cups chopped walnuts
Mix oil, melted chocolate and sugar.  Blend in eggs one at a time.  Add vanilla and dry ingredients.  Chill overnight.  Make into tablespoon size balls and roll in powder sugar.  Bake at 350 for 10 minutes and cool on rake.
Madeline Carter's favorite holiday recipe:
French Vanilla Holiday Cupcakes
1 and 2/3 cup (210g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, melted and slightly cooled
2 large egg whites
1/4 cup (60g) vanilla Greek yogurt
3/4 cup (180ml) vanilla almond milk
2 teaspoons pure vanilla extract
seeds scraped from 1/2 split vanilla bean

Top with sprinkles and a sugar cookie, if desired!
Lara's favorite recipe:
Russian Tea

1 lb. jar Tang
1 pkg. lemonade (Kool-Aid)
3/4 cup instant tea
2 cups sugar
1 tsp. ground cloves
2 tsp. ground cinnamon

Add 1-2 scoops to hot water in a mug and enjoy!


Lindsey's Favorite Holiday Recipe:

1/2 cup butter

1/2 cup firmly-packed brown sugar

1 teaspoon cinnamon

6 to 8 thick slices of bread (Texas Toast is best)

5 eggs, well beaten

1 & 1/2 cups milk

Melt butter into 9x13'' pan. Stir in brown sugar and cinnamon. Place single layer of bread slices on sugar mixture. Beat eggs and milk together; pour over bread slices. Chill, covered, overnight. Bake, uncovered at 350 degrees for 45 minutes. Serve with syrup, whipped cream, strawberries and powdered sugar on top. Yum!


Brittney's favorite recipe:

Grandma's Homemade Spaghetti Recipe

1 Pound of ground extra lean hamburger (or your preference of lean/fat hamburger) 

1 large sweet yellow onion 

1 28. oz can of crushed tomatoes 

2 or 3 29 oz. cans of Tomato sauce 

A heaping table spoon of fresh chopped garlic (or less depending on taste) 

Teaspoon of pepper and salt 

Palm-full of dried crushed parsley flakes 

Half a tablespoon of Italian seasoning 

Half a teaspoon of Chili pepper flakes (optional)

Quarter teaspoon of paprika (optional)

2 large bay leaves 

1 pound of Thick Spaghetti noodles (or your favorite noodle) 


  1. Chop and Sauté onion 
  2. Add and brown hamburger 
  3. Drain fat/grease from hamburger 
  4. Add tomato sauce and crushed tomatoes 
  5. Add hamburger back into pot with sauce
  6. Add garlic, pepper, salt, parsley, bay leaves and stir
  7. Put lid on, bring to a boil 
  8. Then turn down to simmer and simmer, stirring occasionally, for 2-4 hours until thick or until desired consistency is met. (If you like thinner sauce only do 1-2 hours on simmer) 
  9. Boil noodles according to package 
  10. Remove bay leaves from sauce 
  11. Put serving of noodles on a plate and top with a few ladles of sauce
  12. *Top with parmesan cheese 
  13. *Serve with side salad and or garlic bread 


Taylor's favorite recipe:

Chewy Oreo Brownies

(From the Today Show in 2016)

1/2 cup (1 stick) unsalted butter, melted

3/4 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs, room temperature

1 tablespoon oil

2 teaspoons pure vanilla extract

3/4 cup all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup semi-sweet chocolate chips

7 crushed oreos plus more for garnish


Preheat oven to 350°F.

In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix well with a whisk.

Add in eggs one at a time, mixing after each addition to incorporate.

Mix in oil and vanilla extract.

In intervals, slowly add in flour, cocoa powder, baking soda and salt until batter is well mixed, smooth and all ingredients are well incorporated.

Stir in chocolate chips and crushed Oreos.

Add brownie batter to baking non-stick sprayed 8x8-inch baking pan and top with additional crushed Oreos for garnish.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out just barely clean. Don't over-bake.

Remove brownies and cool on cooling rack. Cut and serve.