Jon and I had this for our Christmas dinner together last year.

Herb Rubbed Sirloin Tip Roast

INGREDIENTS:
1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast


DIRECTIONS:
1.In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano,
and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3.Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4.Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15
minutes before slicing.

I served it with this.
Mushroom Ragout:
1 pound mixed mushrooms, such as shiitake, cremini, or white button
2 to 4 tablespoons unsalted butter
1 medium shallot or 1/2 small onion, chopped
1/2 teaspoon kosher salt
Freshly ground black pepper
3 sprigs fresh thyme, leaves stripped
1/2 cup white wine
1/3 cup heavy cream

Quarter all the mushrooms and put in a bowl. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly in the pan, increase the heat to high. Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over. Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry. Continue to cook until nicely browned, about 5 minutes. Add the shallot and cook until softened, about 2 minutes. Season the mushrooms with the salt and pepper and add the thyme. Pull the pan off the heat and add the Madeira or the wine. Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and serve.

Gingerbread Biscotti


INGREDIENTS:
1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg

DIRECTIONS:
1.Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2.In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
3.Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
4.Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
5.When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

Cherry Snowballs

INGREDIENTS:
1 cup butter (no substitutes), softened
1/2 cup confectioners' sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon salt
36 maraschino cherries, well drained

COATING:
2 cups confectioners' sugar
1/4 cup milk
2 cups flaked coconut, finely chopped

DIRECTIONS:
1.In a mixing bowl, cream butter, sugar, water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut.

This is the deviled egg recipe I always use.

Classic Deviled Eggs

6 hard boiled Eggs (large)
3 tablespoons mayonnaise
1 tsp sugar
1 teaspoon mustard
1 teaspoon vinegar
salt & pepper to taste
paprika (optional)

To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.
Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
Promptly chill eggs so yolks stay bright yellow.
Remove shells from eggs, and halve lengthwise with a knife.
Carefully remove the yolks, and place in a medium bowl.
Mash yolks with a fork, and add remaining ingredients.
Very carefully spoon mixture back into the egg white halves. Garnish with a
light sprinkling of paprika (optional).
I boil one extra egg and mash the whole thing into my filling.