For many years, Valerie and her husband, Win Propheter, would set up their Christmas tree near their oldest daughter, Rhonda’s, birthday which comes in early December. This changed about a decade later and now goes up the day before Thanksgiving, with nothing more than lights added to the tree. That evening the Propheter’s nine grandchildren gather around the table for a meal of pizza.

“And then we open the ornament box and they have at it,” says the grandmother. “Most of the ornaments have been made by the grandchildren, were purchased by my children at Santa’s Secret Store at school or are the brass ornaments we purchased with our kids’ names on them.”

After they have completed decorating the tree, the children decorate the house. Frankie Post aka. Holly Polly, a motion activated singing lamp post, is set up first. His “fa la la la la’s” were mistakenly interpreted as “holly polly” by the kids a few years ago, thus the nickname. The kids love him. The adults, not so much.

Mrs. Propheter explains that family is very important to her and tells about how her own family was not close when she was a girl. She promised God she would keep her own family together.

This scrumptious Peppermint Bark Cheesecake (foreground) makes a festive holiday dessert. The Propheter Family enjoys two varieties of Breakfast Strata (rear) on Christmas morning.

Because the exterior of the home has been decorated before Thanksgiving, all that needs to be done on Thanksgiving night is to put the plug into the receptacle and they have transitioned to the next holiday before the leftovers are even put away.

“From Thanksgiving to Christmas we are always in Christmas mode,” adds the Propheter’s youngest daughter, Sheri Cordner, who lives across the street from her parents’ home.

The grandchildren come to the house one evening prior to Christmas to decorate sugar cookies.

“Santa showed up one year watching them decorate cookies and they all went screaming,” says their grandmother. “The next year one granddaughter asked if Santa was going to look in the window.”

Mrs. Propheter looks forward to spending a day each December with Rhonda’s step-daughter. At this time they make and decorate cookies.

The tradition of having Christmas Eve breakfast together at Friendly’s Restaurant has held for 21 years. All of the children and grandchildren meet the grandparents in the eating establishment’s back dining room. This is when each grandchild receives his or her first gift from Grandma and Papa. Aunt Rhonda presents the kids with pajamas, cocoa, cookies and small snacks while the adults play Christmas trivia.

In early evening, they all gather once again at the Propheter’s home. Some of the family members watch A Christmas Story, which is always on the TV on Christmas Eve along with National Lampoon’s “Christmas Vacation.” The younger children check on Santa’s location by watching the Christmas tracker. Papa serves the fudge and popcorn balls he has made during the week, along with Santa’s Magic Cocoa, a name the younger generation gave his cocoa a few years ago, because it is much better than the instant cocoa from an envelope.

“His Fudge is definitely a Christmas tradition,” says his oldest daughter.

Cookies and milk are always left for Santa Claus on Christmas Eve. Most of the family members stay overnight. The children aren’t allowed to come downstairs until all of the adults are up and ready the next morning. Picture taking of the children descending the staircase is another tradition.

“Usually my father is downstairs first, because he is so excited,” Rhonda says. “I don’t know if anyone is more excited. He usually drops the toilet seat or coughs to wake up the house, because he is so excited to see the kids open the gifts.”

The family finds the 17 stockings hung on the mantle the night before, have been filled of candy, trinkets and a scratch-off lottery ticket.

“When my grandparents lived here, we always went to their house,” Rhonda comments. “When they moved, my parents started doing it at their house.”

The woman’s mother tells about how she and her husband would take them and their brother, Steven, to see Christmas lights when they were kids. Christmas specials were watched while lying on blankets on the living room floor throughout the month of December.

“I’m 46 years old and those are memories that I cherish,” Rhonda says.

Her parents faced challenges some years and Sheri was often involved. One December day, when she stayed home from school due to illness, the UPS man delivered a box from L.L. Bean that was clearly marked “ice skates.” Another year, her parents drove to Buffalo to purchase a much-desired waterbed, being careful to set-up the delivery date leaving strict instructions that no calls were to be made to their house as they already knew when to expect it. It was apparent that the person responsible for confirming deliveries did not see the message. Because it was another sick day for Sheri, she took the call.

While she was on the phone telling a friend her exciting news, the friend received a call with the same information. Both girls’, whose mothers were friends, were getting waterbeds for Christmas.

Mrs. Propheter surprised all three of her children a few years ago with a quilt she had made from fabric she had had printed with pictures, including hers and her children’s wedding pictures and all of the family’s baby pictures.

“I’m not a sewer, but God put on my heart to make a quilt for each one of my children.”

“The love my children and spouses have for us, to have spent their Christmases here with us, is priceless. To have the chance to see all these children full of Christmas excitement coming down those stairs on Christmas morning is better than any Hallmark movie you have ever seen,” says the older woman. “God has so richly blessed me, and all the little extras were just tying love with a bow. I pray my family will always be close, love each other, except the differences, and realize it’s all part of being a family”

The family not only gathers during the Christmas season, but each Sunday for a meal, which is usually at the grandparents’ Jamestown home.

“Always an invitation. Never an obligation,” states Mrs. Propheter. “Occasionally we do a “crazy dinner” where everyone brings a dish and no one knows what the others are bringing. Sometimes we take the family to the bowling alley for pizza and to bowl.”

The Propheters are not offended if their children want to spend a holiday with the opposite side of their family, “because we have them every Sunday. I started the dinners to give our kids a few hours away from meal-planning,”

The grandchildren go to their grandparents home every Friday night to eat pizza and play games. The cousins are more like brothers and sisters. One of the grandsons enjoys making TV broadcasts dubbed “The Propheter Family News,” which he has done since he was 14 years old. He makes sure the others stand for the pledge at the beginning of the broadcast.

Valerie Propheter retired recently from 20 years service as a secretary at The Resource Center. Her husband is a machinist at Jamestown Cummins Engine Plant. Rhonda Shilling is a server at The Dinner Bell Restaurant in Frewsburg. Sheri Cordner is co-director and three-year old teacher at Fluvanna Community Church Preshool. Steven Propheter is a physics teacher at Jamestown High School, where he also coaches Junior Varsity football.

Breakfast Strata

16 slices bread, cubed

1 lb cheddar cheese, shredded

10 eggs

4 c milk

2 tsp salt

2 1/2 tsp Dry Mustard

Optional Toppings:

Diced ham

Bacon

Mushrooms

Peppers

Onion

Cooked Sausage

Layer bread and cheese in a 9-inch by 13-inch pan. Combine eggs, milk, salt and dry mustard and pour over bread and cheese. Cover and refrigerate overnight. Top with your favorite toppings. Bake at 325∂ for 1 hour 15 minutes.

This recipe overflows so either cut down, a little or place 9-inch by 13-inch pan on a jelly roll pan in the oven.

Snickerdoodles

1 c shortening, part butter or margarine

1 1/2 c sugar

2 eggs

2 3/4 c flour

2 tsp cream of tartar

1 tsp soda

1/4 tsp salt

2 T sugar

2 tsp cinnamon

Heat oven to 400∂. Thoroughly combine shortening, 1 1/2 cups sugar and eggs. In separate bowl, combine flour, cream of tartar, soda, and salt. Stir dry ingredients into shortening mixture. Combine 2 T sugar and cinnamon. Shape dough in 1-inch balls. Roll in cinnamon mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes. Makes 6 dozen.

Warm Cranberry Wassail

1-64 oz bottle cranberry juice

21/2 c apple juice

1/4 c sugar, optional

3 3-inch cinnamon sticks

1tsp whole allspice

Ç tsp ground nutmeg

Orange slices, garnish

Whole cloves, garnish

Combine all ingredients, except garnishes, in a large saucepan. Heat to boiling and then reduce heat and simmer 10 minutes. Strain punch to remove spices. Place in a heat proof punch bowl. Garnish with orange slices studded with cloves. Makes 14, 6 oz servings.

Sugar Cookies

3/4 c shortening, part butter or margarine

1 c sugar

2 eggs

1 tsp vanilla

2 1/2 c flour

1 tsp baking powder

1 tsp salt

Thoroughly combine, shortening, sugar, eggs and vanilla. In a separate bowl, Stir flour, baking powder, and salt together. Combine with wet ingredients. Chill at least 1 hour. Heat oven to 400∂. Roll dough on a lightly surface to 1/8-inch thickness. Cut with 3-inch cookie cutter. Bake on ungreased baking sheet for 6 to 8 minutes or until cookies are a delicate golden color. Makes about 4 dozen cookies.

Magic Cookie Bar

1 1/2 c corn flakes crumbs

3 T sugar

1/2 c margarine or butter, melted

1 c semi-sweet chocolate morsels

1 1/3 c (3 1/2-oz can) flaked coconut

1 c walnuts, coarsely chopped

1 can sweetened condensed milk

Measure crumbs, sugar and margarine into 13-inch by 9-inch baking pan. Mix thoroughly with back of tablespoon. Press mixture evenly and firmly in bottom of pan to form crust. Scatter chocolate morsels over crust. Spread coconut evenly over chocolate morsels. Sprinkle walnuts over coconut. Pour sweetened condensed milk evenly over walnuts. Bake in 350∂ oven about 25 minutes or until lightly browned around edges. Cool. Cut into bars. Yield: 54 bars.

Cocoa Fudge

3 c sugar

2/3 c cocoa

1/8 tsp salt

1-1/2 c milk

1/4 c butter

1 tsp vanilla extract

Line 8-inch or 9-inch square pan with foil, extending foil over edges of pan. Butter foil. Mix sugar, cocoa and salt in heavy 4-quart saucepan. Stir in milk. Cook over medium heat, stirring constantly until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234∂F on candy thermometer or until small amount of mixture dropped into very cold water, forms a softball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110∂F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 35 pieces or 1-3/4 pounds. For best results do not double this recipe.

Santa’s Magic Hot Cocoa

1/2 c sugar

1/4 c cocoa

Dash of salt

1/3 c hot water

4 c milk

Whipped cream to garnish

Candy cane

Mix sugar, cocoa and salt in saucepan. Stir in water. Cook and stir over medium heat until mixture boils and stir 2 minutes. Stir in milk and heat. DO NOT BOIL.

Remove from heat. Garnish with whipped cream and add candy cane to stir.

Candy Cane Mint Cookies

1 bag candy cane kisses

1/2 c butter or margarine, softened

1 c sugar

1 egg

1 1/2 tsp vanilla

2 c flour

1/4 tsp soda

1/4 tsp salt

2 T milk

1/3 c red or green sugar crystals, granulated sugar or powdered sugar

Heat oven to 350∂F. Remove wrappers from candies. Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, soda and salt. Add alternately with milk to butter mixture, beating until well blended. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet. Bake 8-10 minutes or until edges are lightly browned and cookie is set. Remove from oven and cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

Peppermint Bark Cheesecake

18 chocolate sandwich cookies, finely crushed (about 1-1/2 cups)

3 T butter, melted

30 starlight mints, divided

4-8 oz pkgs cream cheese, softened

1 c sugar

4 eggs

1-4 oz pkg white chocolate

1/4 tsp peppermint extract

1-4 oz pkg semi-sweet chocolate, divided

8 oz whipped topping for garnish

Heat oven to 325∂. Mix cookie crumbs and butter until blended. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Meanwhile, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each, just until blended. Add white chocolate, crushed mint and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust. Bake 55 minutes to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints. Chop remaining semi-semi-sweet chocolate. Spread cheesecake with 1 cup whipped topping just before serving. Drop remaining topping in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.

Christmas Crack

28 to 35 saltine crackers (about one sleeve, enough to line tray)

1 c packed dark brown sugar

1 c unsalted butter

1/4 tsp kosher salt

1 tsp vanilla extract

2 c semi-sweet chocolate chips

Preheat the oven to 400 degrees. Line a 10-inch by 15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy duty foil, making sure that the foil completely covers the bottom of the pan. If using regular foil, spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom. Make the caramel sauce: Place brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in vanilla extract. (This is not actually true caramel, so you don’t need to be as precise or worry about the temperature of the caramel. Make sure it comes to a boil and wait for it to darken slightly before continuing.) Pour hot brown sugar mixture over crackers. Spread to evenly coat crackers. Bake for 5 minutes. The caramel will be hot and bubbly. Melt chocolate by placing chocolate in a microwave-safe bowl. Microwave in 30-second intervals at full power, stirring between each time, until chocolate has melted. Pour chocolate over baked crackers. When crackers are done baking remove from oven and allow to cool for 1 minute, until the caramel is no longer bubbling. Pour melted chocolate over crackers. Use a spatula to spread the chocolate evenly over top. Let crackers cool to room temperature and then move to the refrigerator and cool overnight. The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear foil. (If any bits of foil tear and get stuck in the caramel, break those bits away and discard.) Cut the candy into snack-sized pieces using a chef’s knife (Y ou can use your hands, too, but I find it easier with a knife). Store in an airtight container in the refrigerator for about a week.