Hello Hesperia and merry Christmas. I am excited to share some wonderful recipes from the Twisted Scissors beauty shop and the girls who work there. Dee Allan has been my hair stylist for over 22 years. She has been so good to me and all the girls are like family. In 2007, they were voted number one, favorite salon, in the High Desert by Daily Press readers. Thank you again, girls!

Also, I would like to wish my mother-in-law a very happy 95th birthday on December 3. Hope you enjoyed all those cards from everyone.

I want to wish my husband Gary a happy anniversary. It's on December 18 and all I want is a card -- a Mastercard! My list is ready!

May you all have a wonderful Christmas and happy new year!

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Stylist Dee Allan has worked with salon owner Treena Negrete for 14 years. Dee has two daughters and one granddaughter.

Dee's Date Loaf Candy
2 cups nuts
3/4 cup canned milk
2 1/2 cups sugar
2 tablespoons butter
2 cups dates, cut up

Cook sugar and milk, to soft ball stage. Add dates. Cook to medium ball stage. Remove from fire and add nuts and butter. Stir as long as possible. Pour onto wax paper. Roll from side to side. Let cool and then refrigerate until ready to slice.

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"Life is a chronicle of friendships. Friends create the world a new easy day. Without their loving care, courage would not suffice to keep hearts strong for life." - Helen Keller

Treena Negrete opened up Twisted Scissors four years ago. She also works on the floor as a stylist. Treena has two daughters.

Treena's Crab Meat Appetizers
1 1/2 jars Kraft Old English cheese spread
1 1/2 teaspoons mayonnaise
1/2 teaspoon garlic salt
2 cubes butter
1 can crab meat
1 package English muffins (extra crispy)

Mix together first four ingredients. Drain and squeeze; pat dry. Mix in crab. Spread on muffins. Put in broiler and lightly brown. Cut in halves or quarters; serve.

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Stylist Valerie Viero has one daughter.

Valerie's Pine Nut Greek Salad
1 head romaine lettuce
1 tomato, diced
1 cucumber, diced
1 package feta cheese
1 small can sliced olives
3 green onions, chopped
1 handful of pine nuts
Greek salad dressing

Wash and tear lettuce. Add tomato, cucumber. Crumble cheese and add to lettuce. Add olives, onion and pine nuts; toss lightly. Top with salad dressing.

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"Recall it as often as you wish; a happy memory never wears out." - Libbie Fudim

Stylist, Janice Welch has two boys and one girl.

Janice's Best Ever Macaroni and Cheese
1 package large elbow macaroni
1 package mild cheddar cheese
1 package jack cheese
1 cup cottage cheese
4 ounces butter
4 ounces sour cream
Salt and pepper to taste

Boil noodles for 9 minutes with one tablespoon of olive oil; drain. Mix together noodles, cottage cheese, sour cream, butter and 1 cup cheese. In baking dish, layer mixed noodles, then grated cheese; repeat. Bake in a 425-degree oven for 30 minutes.

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Manicurist Jan Jackson has worked with Treena for 10 years. She has two sets of twins - three boys and one girl.

Jan's Turkey Tetrazzini
3 cups turkey, shredded
1/2 pound linguini
3/4 pound mushrooms, sliced
2 cups chicken broth
1 cup heavy cream or whipping cream
2 tablespoons flour
1/2 teaspoon nutmeg
Salt and pepper
3/4 cup, plus 1/4 cup, grated Parmesan cheese

Cook linguini according to package; set aside. Sauté mushrooms in one tablespoon of butter. Mix with cooked linguini and 3/4 cup Parmesan cheese.

Make a sauce of chicken broth, 2 tablespoons butter and flour. Remove from heat. Add one cup of heavy cream and nutmeg.

Mix everything together in a large bowl; season to taste with salt and fresh ground pepper. Put into baking dish. Top with remaining Parmesan cheese. Bake, in a 350 degree oven for 30 minutes or until it bubbles.

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Stylist Kathy Kidd worked at Twisted Scissors for two years. She has one daughter.

Kathy's Bourbon Smoked Prime Rib with Honey Bourbon Au Jus
Apple wood (any mild flavored wood)
Prime rib (any size)
Bourbon rub (Cabela's bourbon rub is good)
Flour
Ground pepper
Whole garlic

Au Jus
1/2 cup honey
Pan drippings
2 cups Bourbon (or non-alcohol substitute)

Twenty-four hours prior to cooking, soak apple wood in bourbon. Set aside two cups of bourbon for au jus. When buying prime rib, ask the butcher to cut and tie the ribs back on, for you. Heat the smoker to 225 to 250 degrees.

Poke prime rib, with a knife all over, to make slits that you will stuff with garlic slices. Lightly flour meat all over then rub with ground pepper and bourbon rub.

Place foil pan under grill to catch drippings or place meat directly into pan, depending on what your smoker will allow.

The average smoking times are: 20 minutes per pound for rare, 25 minutes for medium and 30 minutes for well-done. These are just estimate times, figure these to start and crank the heat to 300 degrees if you're running behind.

Put the thermometer in the middle of the meat, away from the bone. Take the meat off at 125 degrees for rare, 135 for medium and 145 for well done. Cover with foil and let meat rest for at least 30 minutes. It will go up another 5 to 10 degrees while resting.

Au Jus
Heat pan drippings in saucepan. Add two cups bourbon and honey. Add additional more to taste if desired.

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"The most vivid memories of Christmas past are usually not of gifts given or received, but of the spirit of love, the special warmth of Christmas worship, the cherished little habits of the home." - Lois Rand

Manicurist Erika Boswell has worked with Treena for 10 years. She has a daughter and a son.

Erika's Grandma's Wine Cake
1 package yellow cake mix
1 package (3 and 3/4 ounce) vanilla instant pudding mix
4 eggs
3/4 cup oil
3/4 cup cream sherry (or non-alcohol substitute)
1 teaspoon nutmeg
Nuts, if desired

Combine ingredients together. Mix with electric mixer, on medium speed, for about five minutes. Pour batter into greased bundt pan. Bake in a 350-degree oven for 45 minutes. Cool for five minutes then transfer to rack. Sprinkle cake with powdered sugar.