The holidays are almost here! Many of you will spend countless hours in the kitchen preparing for the upcoming holidays. Share your best recipes with the JigJak community to help make their holidays a success! Here are few to start with - Post your receipes below.

Cowboy Caviar
Ingredients:
1 can black beans, drained and rinsed
1 can black-eyed peas or pinto beans, drained and rinsed
1/2 c finely chopped orange or red bell peppers
1/4 c finely chopped jalapenos
1/2 c finely chopped red onions
1 T finely chopped garlic
2 T apple cider vinegar
2 T olive or vegetable oil
salt and pepper to taste

Directions:
Mix ingredients well and serve with colorful crackers or blue corn tortilla chips. Making it the night before allows for the beans to marinate in all the flavors and allows you to run to the dinner party with a prepared dish. Can add more or less depending on what you have on hand — chopped tomatoes, cilantro, avocado…whatever else you think will work, usually does!

Brunch Casserole
12 servings
Assemble this casserole the night before, refrigerate and then bake the next morning.
4 cups cubed day-old French bread
2 cups (8 oz.) shredded cheddar cheese
10 eggs lightly beaten
4 cups (1 quart) milk
1 teaspoon dry mustard
1/4 teaspoon onion powder
Dash of freshly ground pepper
8 to 10 slices cooked bacon crumbled
1/2 cup sliced mushrooms- fresh
1/2 cup chopped peeled tomato

Generously butter 9 x 13 baking dish. Arrange bread cubes in dish and sprinkle with cheese.
Beat together next 5 ingredients with pepper to taste and pour evenly over cheese and bread. Sprinkle with bacon, mushrooms and tomato. Cover and chill overnight.
Preheat oven to 325 degrees. Bake uncovered until set–about an hour–tent foil if top begins to overbrown.

Sweet Potato Casserole
2 eggs
1 large can Sweet Potatoes (Drained)
3/4 cup sugar
1/2 stick butter or margarine (melted)
1/2 cup milk
1 tsp vanilla
1 tsp cinnamon

Mix above ingredients and place in casserole baking dish.

Then prepare topping:
1 cup sugar
1/2 cup flour
1 cup coconut
1 cup pecans pieces
1/2 stick butter or margarine

Combine dry ingredients, then sprinkle on top of sweet potato mixture. Cut up margarine on top of coconut mixture. Bake at 350 degrees until bubblely and brown.

Brunch Casserole
Preheat oven to 350

1 ½ lb Sausage, cooked and crumbled
2 cups shredded cheddar cheese
8 – 10 eggs slightly beaten
2 cups milk
1 can mushroom soup
¼ cup chopped onions
½ cup chopped green pepper
small can sliced mushrooms (optional)
1 bag Seasoned croutons

Grease 9×13 pan.
Seasoned croutons to cover bottom of 9×13 pan.
Spread crumbled drained sausage over croutons in the bottom of pan.
Sprinkle ½ cup cheese over sausage.
Mix together eggs, milk, mushroom soup, onions, green pepper and mushrooms.
Pour over sausage and cheese in pan.
Top with remaining cheese.
Cover with foil and refrigerate overnight.
Uncover and Bake at 350 for 45-60 mins.
8 – 10 servings.

Spinach and Feta Stuffed Chicken
4 Boneless chicken breasts
1/2 cup of mayonnaise
4 oz. of crumbled feta cheese
10 oz. of frozen spinach
2 cloves of minced garlic
4 pieces of bacon

Defrost and drain spinach. Mix spinach, mayonnaise, feta cheese, and garlic in a small bowl. Butterfly or create a pouch in each chicken breast. Stuff each breast with spinach and feta mixture and wrap with a piece of bacon. Place all in shallow baking dish and bake at 350 degrees for one hour or until chicken is cooked all the way through.