Ingredients:

• 1 cup of warm water
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 teaspoon honey
• 2 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil

**For decorating, you can use any veggies or herbs that you like!

For Christmas Tree Bread:

• 1 bunch of fresh sage
• 1 bunch of fresh rosemary
• a few sprigs of fresh thyme
• 1/4 cup fresh cranberries, halved
• pinch of salt and pepper

For Flowers Bread:

• 3 to 4 green onions
• a few chive sprigs
• 1 shallot, peeled and thinly sliced
• 1/4 cup sliced black olives

Instructions:

1. In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
2. Add 1 cup of the flour and a 1/4 cup of olive oil to the bowl with the yeast. Stir until the flour has moistened. Let sit for another 5 minutes.
3. Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured surface and knead 10 to 15 times until smooth.
4. Transfer the dough to a large oiled bowl, cover with a towel and let rise for 1 hour.
5. Preheat the oven to 450 degrees Fahrenheit.
6. Use two tablespoons of the remaining olive oil to oil a 9×13-inch (or larger) rimmed baking sheet
7. Transfer the dough to the baking sheet then press it down into the pan (into no larger than a 9×13 inch shape). Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of olive oil. Let the dough rise for 20 minutes until it puffs slightly.
8. To make the Christmas tree bread – use sage, rosemary, and thyme to form a Christmas tree design. Then add the cranberries to look like ornaments. Sprinkle the salt and pepper across the top.
9. To make the flower bread – place the green onions to look like stems, then place the shallot slices against the green onions to look like flowers. Spread out a few chives to look like small stems. Add the sliced black olives around the bread to fill in the empty spaces.
10. Bake the bread for 15 to 20 minutes, until golden brown.
11. Cool baked focaccia bread on a wire rack before cutting.

• 1/3 cup milk
• 1 egg
• 1 1/2 tablespoon taco seasoning, divided
• 1 (14 3/4 ounce) can cream-style corn
• 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
• 1 (4 ounce) can chopped green chiles, drained
• 1 (10 ounce) can red enchilada sauce
• 2 cups shredded cooked chicken breast
• 3/4 cup shredded white cheese
• Optional- cilantro and crumbled Cotija cheese for topping

Instructions:

1. Preheat oven to 400°.
2. Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist.
3. Pour mixture into a round pie plate (mine was glass) coated with cooking spray. Bake for 20-30 minutes.
4. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning.
5. When corn is done – it will be just barely set and golden brown – pierce the entire surface liberally with a fork (it might stick a little bit to the fork).
6. Pour enchilada sauce over top.
7. Top with chicken; sprinkle with cheese.
8. Bake at 400° for 15 minutes or until cheese melts.
9. Remove from oven; let stand 5 minutes.
10. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.