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IT'S THE HOLIDAY TIME AT THE NEELYS,
(Gina) THAT'S WHY WE'RE GOING TO OUR CHILDHOOD NEIGHBORHOOD
AND PREPARING A SPECIAL MEAL
FOR THE SENIORS IN THE COMMUNITY.
WHOO, YEAH!
WE'RE DOING A GRILLED HOLIDAY HONEY HAM...
I MEAN, THAT IS ABSOLUTELY GORGEOUS, Y'ALL.
HOLIDAY WREATH ROLLS...
YOU CAN HANG IT OR EAT IT.
IT'S UP TO YOU, BUT I'M EATING MY WREATH.
ROASTED ASPARAGUS TOPPED WITH FETA CHEESE...
THEY'RE GONNA GET A GREAT KICK OUT OF THIS.
AND, OF COURSE, SOMETHING SWEET--
GINGERBREAD COOKIES.
OH, SISTER, GIVE ME SOME!
WE'RE GINA AND PAT NEELY.
MEMPHIS BARBEQUE IS OUR FAMILY BUSINESS,
AND WHEN WE MET, HONEY,
IT WAS LOVE AT FIRST BITE.
THERE IS NOTHING LIKE PAYING IT FORWARD.
YOU CAN'T PUT A PRICE TAG ON IT. YOU CAN'T EVEN--
YOU CAN'T EVEN REALLY EXPRESS IT.
IT JUST IS WHAT IT IS.
IT IS THE MOST BEAUTIFUL THING THAT YOU CAN DO.
AND THIS HOLIDAY, WE'RE PAYING IT FORWARD
BY MAKING A SPECIAL MEAL FOR SENIORS
AT OUR CHILDHOOD COMMUNITY CENTER.
THE COMMUNITY CENTER
WAS TWO STREETS FROM WHERE I USED TO LIVE,
AND IT WAS JUST LIKE A BIG, BIG COMMUNITY OF LOVE.
SO LET'S GET STARTED WITH THIS GRILLED HOLIDAY HONEY HAM.
Y'ALL, WE HAVE A 12-POUND HAM HERE,
BUT BEFORE WE GRILL THIS BABY,
WHICH I'M GONNA DO LATER, WE GOTTA MAKE A DELICIOUS RUB.
SO THE SPICE FAIRY, LET'S DO OUR THING.
SO WE'RE GONNA START WITH 1 TEASPOON OF GROUND MUSTARD...
WHILE YOU'RE DOING THAT, HONEY,
I'M DROPPING 2 TABLESPOONS OF BROWN SUGAR.
1 TEASPOON OF GROUND CINNAMON--
GIVE IT A LITTLE HOLIDAY SMELL HERE.
I GOT 1 TABLESPOON OF SALT
AND 1 TABLESPOON OF GROUND BLACK PEPPER,
AND THEN WE'VE GOT 2 TEASPOONS OF CUMIN, HONEY.
ALL RIGHTY.
THAT CUMIN ALWAYS GIVES YOU A LITTLE... (grunts)
IT IS A LITTLE STRONG, BUT I LIKE IT.
UH-HUH.
AND THEN USE YOUR TEASPOON AND DIP INTO OUR GINGER.
WE GOT 2 TEASPOONS OF GINGER AS WELL.
MM-HMM.
THERE YOU GO.
AND, Y'ALL, WE'RE JUST GONNA WHISK THIS ALL TOGETHER,
BUT I'M DOING IT WRONG,
YES.
THAT SMELLS WONDERFUL. I'M GONNA GRAB A BOWL,
BECAUSE WE WANT TO RESERVE ABOUT A TABLESPOON
FOR OUR GLAZE LATER,
'CAUSE THIS BABY'S GOING OUT ON THE GRILL.
IT'S ALREADY BEEN PRECOOKED, SO ALL WE NEED TO DO
IS TAKE HER OUT ON THE GRILL AFTER WE SEASON IT,
BUT WE'RE DOING THIS FIRST, Y'ALL,
BECAUSE WE WANT TO PUT IT IN THE FRIDGE,
AND TYPICALLY, YOU LIKE TO DO THIS THE NIGHT BEFORE.
SO SPRINKLE IT RIGHT OVER THE HAM,
RUB IT IN, AND MAKE SURE YOU GET THE UNDERSIDE.
THEN JUST COVER IT IN SOME PLASTIC WRAP.
OKAY, WE GOT THIS ALL NICE AND WRAPPED.
NOW IT'S GOING IN THE REFRIGERATOR.
WE'RE GONNA LET THIS SIT IN HERE AS LONG AS WE CAN, Y'ALL,
AND THEN I'M GONNA STICK THIS BABY OUT ON THE GRILL.
(Gina) NOW IT'S TIME
FOR THESE MOST BEAUTIFUL HOLIDAY WREATH ROLLS.
THIS IS SUCH A PRETTY DISH.
FIRST, WE'RE GONNA GO AHEAD AND BUTTER OUR BUNDT PAN
WITH 4 TABLESPOONS OF BUTTER.
HONEY, WHILE YOU GOT THAT, Y'ALL,
I GOT TWO CLOVES OF GARLIC
THAT I'M JUST GONNA MINCE UP.
AND WE'RE MAKING A DELICIOUS
CHEESE AND HERB MIXTURE
THAT GINA'S GONNA PUT HER BISCUIT ROLLS IN.
BUT IT'S GONNA LOOK LIKE A HOLIDAY WREATH.
(chuckles)
WHEN SHE FIRST TOLD ME, SHE SAYS,
OKAY.
I SAID, "THE KIND THAT GO ON THE DOOR?"
AND WE'RE GONNA TAKE 7 1/2-OUNCE CANS
OF REFRIGERATED BISCUITS
AND MAKE LITTLE BALLS WITH THIS,
AND YOU'RE GONNA BE SO SURPRISED HOW THIS TURNS OUT.
(popping)
(chuckles)
SO I'VE GOT 1 TABLESPOON OF PARSLEY
I'M JUST GONNA ROUGH-CHOP UP.
THIS SO REMINDS ME OF THE HOLIDAYS--
HANGING OUT IN THE KITCHEN, COOKING, TALKING,
OH, YEAH, IT DOES.
BECAUSE IN OUR HOUSEHOLD, I MEAN,
THE HOLIDAY SEASON WAS JUST LIKE THE COOKING SEASON.
ALL NIGHT?
YEAH.
THAT'S WHEN WE GOT OUR BIGGEST LESSONS
FROM THE GRANDPARENTS AND THE AUNTS AND UNCLES
WAS DURING THE HOLIDAY TIMES WHEN WE ALL GOT TOGETHER.
IT'S LIKE MY MOTHER ALWAYS SAID, YOU KNOW,
IF YOU TEACH A KID ENOUGH,
EVENTUALLY, THEY'LL GET IT.
I'M GONNA CHOP A TEASPOON OF THYME
AND A TEASPOON OF ROSEMARY.
WE'RE ACTUALLY GOING BACK TO THE NEIGHBORHOOD
THAT WE GREW UP IN, BUT I CAN IMAGINE
WHAT SELLER STREET MUST HAVE BEEN LIKE,
BECAUSE WE GOT NANA ACROSS THE STREET.
AND SO I JUST ENVISION
GINA RUNNING BACK AND FORTH ACROSS THAT STREET
FROM HER HOME TO NANA'S HOUSE
AND EATING WITH THEM LITTLE JAWS.
I SAW SOME OF THEM LITTLE PICTURES.
(chuckles)
ONCE I HAVE THE THYME AND THE ROSEMARY CHOPPED,
I'M JUST PUTTING IT IN A BOWL ALONG WITH THE GARLIC.
THEN I'M JUST MIXING IN
1 CUP OF GRATED PECORINO CHEESE.
OKAY.
ALL RIGHT, SO I'M COMING IN.
WE'RE GONNA DUNK THAT RIGHT INTO THE BUTTER
OKAY.
AND YOU JUST MOVE IT AROUND A LITTLE BIT, COVER THE BALL,
AND YOU JUST STICK IT RIGHT IN THE BOTTOM.
WHEN YOU SEE THE PRESENTATION OF IT,
YOU THINK, OH, MY GOD, THEY HAVE REALLY BEEN WORKING,
BUT YOU'RE LIKE,
"GIRL, I HAD TO OPEN UP ME TWO CANS OF BISCUITS."
SO WE GOT THAT ALL DONE. LOOK HOW QUICK AND EASY IT WAS.
YOU NEED TO BE HERE TO SMELL THIS,
MMM.
AND THIS CHEESE AND THIS BUTTER,
I MEAN, OUR HOUSE IS LIT UP! (chuckles)
WE GOT THIS. OUR OVEN IS PREHEATED AT 350 DEGREES.
WE'RE GONNA TAKE THIS BABY,
AND THEN YOU CAN HANG IT OR EAT IT.
IT'S UP TO YOU, BUT I'M EATING MY WREATH.
LET'S GO.
COMING UP, THE HAM GOES ON THE GRILL.
I LOVE MEMPHIS, Y'ALL,
'CAUSE I CAN GRILL ALL TIMES OF THE YEAR,
EVEN DURING THE HOLIDAY TIME.
AND WE GET TO ROASTING THE ASPARAGUS
AND MAKING OUR GINGERBREAD COOKIE DOUGH.
AND LATER, IT'S BACK TO THE OLD NEIGHBORHOOD
FOR SOME HOLIDAY CHEER.
WE'RE SO GLAD YOU GUYS COULD COME BY AND SHARE WITH US TODAY.
ALL RIGHT, Y'ALL, I'M OUT HERE. I GOT MY BABY.
SHE'S ABOUT 12 TO 14 POUNDS,
AND IF YOU NOTICE WHAT'S HAPPENING WITH THE SEASONING,
IT'S JUST KIND OF MELTED AROUND THIS BEAUTY.
WELL, YOU KNOW, DURING THE HOLIDAY SEASON,
YOU NEVER KNOW WHAT'S GONNA HAPPEN IN THE MEMPHIS WEATHER,
SO IF WE CAN CATCH A PRETTY DAY,
THEN I'M FIRING THAT GRILL UP.
I GOT MY GRILL, Y'ALL,
AND I PREHEATED THIS BABY EARLIER AT 300,
AND I KNOW YOU'RE SAYING, "PAT, YOU SAID A SMOKED HAM."
THIS HAM WAS ALREADY PRE-SMOKED,
SO I CAN JUST GO STRAIGHT TO THE GRILL.
AND I LIKE TO GRILL, BECAUSE I'M GONNA GET
A MORE CONSISTENT TEMPERATURE, Y'ALL.
AND IF YOU NOTICE, I KEPT THIS HAM IN A PAN, Y'ALL,
AND I WANT ALL OF THE JUICES
TO ABSORB IN THIS HAM AND SIT.
I WANT THIS HAM TO ACTUALLY SIT IN THESE JUICES,
AND THAT'S GONNA MAKE IT SO MUCH MORE TENDER.
EVEN THOUGH I GOT A GRILL AND I DON'T HAVE CHARCOAL,
I'M STILL COOKING WITH AN INDIRECT HEAT.
I JUST TURNED ON THE BURNERS ON MY LEFT-HAND SIDE,
BUT I'M GONNA COOK ON THE RIGHT-HAND SIDE.
AND IF YOU NOTICE,
I SET THE HAM WITH THE SLICED SIDE DOWN,
AND IT'S GOT THAT LITTLE FAT ON TOP.
WHAT'S GONNA HAPPEN IS AS IT COOKS,
THAT FAT IS GONNA PENETRATE THAT HAM,
GO THROUGH THE HAM, AND CREATE GREAT FLAVOR.
NOW WE WANT TO COOK AT A LOW TEMPERATURE
FOR TWO HOURS, BECAUSE WE DON'T WANT TO DRY IT OUT.
IT'S ALMOST LIKE A PORK SHOULDER--
LOW AND SLOW, BABY.
(chuckles)
YOU KNOW WHAT? THIS HOLIDAY, I'M GONNA CHANGE IT UP A LITTLE BIT.
I'M GONNA MAKE SOME ROASTED ASPARAGUS
IN A MUSTARD VINAIGRETTE AND TOPPED WITH FETA.
WE'RE GONNA START WITH FOUR BUNCHES OF ASPARAGUS.
I'M JUST GONNA PULL THE WOOD ENDS OFF.
AND YOU CAN JUST BREAK 'EM,
AND THAT'S HOW YOU KNOW WHERE THE WOODSY ENDS ARE, OKAY.
ALL RIGHT, Y'ALL, WHILE GINA'S DOING THAT,
I GOT TO MAKE A NICE DRESSING TO GO WITH GINA'S ASPARAGUS--
1/2 A CUP OF OLIVE OIL,
AND I GOT 4 TABLESPOONS
OF CHAMPAGNE VINEGAR,
2 TABLESPOONS OF DIJON MUSTARD...
A LITTLE SALT,
SOME PEPPER.
NOW THE KEY HERE IS YOU WANT TO MAKE SURE YOU LAY THEM ALL FLAT,
AND THEN YOU WANT TO TAKE A LITTLE OLIVE OIL,
ADD IN A LITTLE SALT AND PEPPER,
AND THIS IS A GREAT DRESSING, Y'ALL.
NOT ONLY CAN YOU USE IT ON THIS ROASTED ASPARAGUS,
BUT YOU CAN ALSO RESERVE SOME,
AND IT WORKS OUT GREAT ON A GOOD SALAD.
THE ASPARAGUS WE'RE MAKING IS VERY, VERY QUICK.
IT'S DIFFERENT. YOU WOULDN'T EXPECT TO SEE IT.
AND I THINK WHERE WE'RE TAKING THIS, FOR SURE,
THEY'RE GONNA GET A GREAT KICK OUT OF THIS.
AND THEN YOU JUST WANT TO TOSS IT ALL TOGETHER
AND MAKE SURE EACH ASPARAGUS IS COVERED IN OIL
AND SALT AND PEPPER.
MOVE 'EM AROUND, AND ONCE YOU DO THAT,
YOU GOTTA SPREAD 'EM BACK OUT AND GIVE THEM A LITTLE ROOM.
THESE ARE GONNA GO IN THE OVEN AT 425 DEGREES
FOR 10 TO 12 MINUTES.
ALL RIGHT, I'M JUST GONNA GRAB THESE AND STICK 'EM IN.
(Gina) TOP OVEN.
OKAY.
GINGERBREAD COOKIES.
HOW CAN YOU HAVE A HOLIDAY WITHOUT GINGERBREAD COOKIES?
OKAY, Y'ALL, AS USUAL,
I'M CREAMING THE SUGAR AND THE BUTTER.
SO WE GOT TWO STICKS OF UNSALTED ROOM TEMPERATURE BUTTER,
AND I'M GONNA GO AHEAD
AND START WITH 2 1/2 CUPS OF ALL-PURPOSE FLOUR.
OOH,
OH, YEAH.
OKAY.
(chuckles)
RIGHT.
AND I'M JUST GONNA CREAM THIS TOGETHER, Y'ALL.
WE'RE GONNA ADD IN 1 TABLESPOON OF GINGER...
AND 1 TABLESPOON OF GROUND CINNAMON,
'CAUSE YOU GOTTA HAVE THAT WITH THE GINGERBREAD COOKIES.
♪♪
I LOVE THE SMELL.
2 TEASPOONS OF ALLSPICE,
(chuckles)
Y'ALL, AND WE'RE DOING THIS A LITTLE EARLY.
WE'RE ALREADY MAKING OUR DOUGH.
WE'RE GONNA STICK IT BACK INTO THE FRIDGE,
SO LATER ON, WE'LL GET READY TO BAKE IT.
SO I'M GONNA ADD IN 1/4 A TEASPOON OF CLOVES.
DOESN'T IT?
I'LL TELL YOU WHAT, THE INGREDIENTS
GINA IS USING, Y'ALL, JUST SMELLS THE HOLIDAY SEASON.
1/2 A TEASPOON OF SUGAR
AND 1/2 A TEASPOON OF BAKING SODA,
AND THAT CONCLUDES THE DRY INGREDIENTS.
(chuckles)
AND YOU'RE JUST GONNA WHISK IT ALL TOGETHER.
SO WE GOT OUR DRY INGREDIENTS ALL INCORPORATED.
HONEY, YOU GOT SOME DRY FOR ME?
(chuckles)
OH, THERE'S NOTHING LIKE GINGERBREAD.
TOO BAD WE'RE NOT BUILDING A WHOLE HOUSE.
COME ON, BABY, AND JUST GIVE ME A LITTLE BIT AT A TIME.
I REMEMBER WHEN SHELBI, A FEW YEARS AGO,
I HAD TO DO A GINGERBREAD FOR SCHOOL,
AND IT WAS THOSE KIND THAT YOU,
UM, COULD BUY, AND YOU PUT TOGETHER
WITH SOME, UH, SUGAR AND EVERYTHING THE NIGHT BEFORE.
I WOKE UP THE NEXT MORNING,
AND IT LOOKED LIKE A TORNADO HAD HIT THAT GINGERBREAD HOUSE.
SHELBI'S CRYING. SO I GOT HER AUNTIE TANYA OVER
THE NEXT DAY, AND THEY PUT IT TOGETHER.
ME AND THE GINGERBREAD-- WE DON'T GET ALONG TOO WELL.
UH, I'VE GIVEN UP ON BUILDING THE GINGERBREAD HOUSE.
I DON'T MIND BAKING GINGERBREAD COOKIES.
THERE IT IS, OH, YEAH.
THERE WE GO, OKAY.
NOW THIS IS THICKENING UP REAL NICELY, Y'ALL,
AND YOU'RE PROBABLY LOOKING AT IT SAYING,
"THAT'S WAY TOO THICK," BUT ONCE I SMOOTH IT OUT,
WE'RE GONNA DIVIDE IT IN FOURTHS,
SPREAD IT OUT, AND STICK IT BACK INTO THE FRIDGE.
WE'VE GOT IT.
SO I'M JUST SMOOTHING THIS OUT.
DIVIDE IT RIGHT IN THE BOWL IN QUARTERS HERE.
THEN PLACE EACH QUARTER ONTO A PIECE OF PLASTIC WRAP.
FLATTEN IT, AND THEN WRAP IT UP.
SO WE'RE JUST GONNA PUT THESE IN THE FRIDGE
AND LET 'EM CHILL FOR TWO HOURS.
LOOK A-THERE.
OUR HOLIDAY HAM GETS A GLAZE...
OOH, OOH, THAT'S DELICIOUS.
AND WE GET STARTED ON THE GINGERBREAD COOKIES.
AND NOW THE COOKIE BEGINS.
AND LATER, WE'RE CELEBRATING THE HOLIDAY
NEELY STYLE IN OUR OLD NEIGHBORHOOD.
HAPPY HOLIDAYS TO ALL OF YOU.
WHOO, YEAH!
ALL RIGHT, Y'ALL, WE GOT THE GRILL UP.
LOOK A-THERE. SHE LOOKS GORGEOUS, Y'ALL.
ALL RIGHT, WE GOTTA MAKE THE GLAZE,
AND IF YOU NOTICE WITH THIS HAM, THE JUICES
ARE ALREADY STARTING TO FORM IN THE PAN.
THAT'S EXACTLY WHAT WE WANT.
SO WE'RE JUST GONNA TAKE A STICK OF BUTTER AND MELT IT.
WE'RE USING AN INDIRECT HEAT, Y'ALL,
BECAUSE I CAN USE THE HOT SIDE OF THE GRILL
TO MAKE MY GLAZE.
SO WHAT I WANT TO DO IS I'M GONNA SIT THAT BUTTER IN THERE.
THEN I'M GONNA CLOSE IT UP SO THE BUTTER CAN MELT,
AND START ON THE REST OF MY INGREDIENTS FOR THIS GLAZE.
SO WE GOT SOME APPLE CIDER VINEGAR, Y'ALL.
WE DEFINITELY GOTTA HAVE HONEY
WHEN WE'RE MAKING A GREAT GLAZE FOR OUR HAM.
AND WE GOT A LITTLE THYME.
AND SO I'M GONNA CHOP UP ABOUT 3 TABLESPOONS OF THYME.
THERE'S NOTHING LIKE A SWEET HONEY-GLAZED HAM THAT YOU
CAN BASTE THE LAST 30 MINUTES OR SO OUT ON THE GRILL.
IT JUST ADDS A TREMENDOUS AMOUNT OF FLAVOR.
ALL RIGHT, SO I GOT MY THYME ALL READY, Y'ALL.
LET'S LIFT IT AND SEE HOW OUR BUTTER'S DOING.
BEAUTIFUL.
AND THEN WE WANT TO TAKE A TABLESPOON
OF THE RESERVED SPICES THAT GINA MADE EARLIER, Y'ALL,
SO THAT THEY CAN KIND OF MIX IN.
WE'RE JUST GONNA MOVE IT HERE.
I'M GONNA ADD THE THYME.
AND POUR THAT RIGHT IN ON TOP, AND JUST WORK IT AROUND.
IT SMELLS WONDERFUL.
THEN WE'RE GONNA TAKE ABOUT 3/4 OF A CUP OF HONEY.
POUR THAT RIGHT ON.
NOW I GOT HONEY OUT HERE, AND I GOT HONEY IN THERE.
(chuckles)
AND THEN WE GOT 1/4 CUP OF APPLE CIDER VINEGAR.
APPLE CIDER VINEGAR IS A GREAT FLAVOR, Y'ALL, BUT IT'S STRONG.
YOU HAVE TO BE CAREFUL WITH HOW MUCH YOU USE.
WE STIR THIS AROUND,
AND WHAT WE WANT IS ALL THESE INGREDIENTS TO INCORPORATE,
SO I'M GONNA MOVE IT BACK TO THE STOVE
AND JUST KIND OF WORK IT AROUND.
I LOVE MEMPHIS, Y'ALL, 'CAUSE I CAN GRILL
ALL TIMES OF THE YEAR, EVEN DURING THE HOLIDAY TIME.
ALL RIGHT, Y'ALL, AS YOU CAN SEE,
EVERYTHING HAS MIXED TOGETHER NICELY.
AND I ALWAYS LIKE TO GIVE IT A LITTLE OLD TASTE.
OOH, OOH,
OOH, OOH, YOU COULD PUT THAT ON A HAM.
Y'ALL KNOW ME. I'LL PUT IT ON SOME RIBS.
ALL RIGHT, THAT'S DELICIOUS.
SO WE'RE JUST GONNA TAKE AND JUST GO ACROSS OUR HAM.
NOW THAT LOOKS GREAT.
NOW WHAT WE WANT TO DO IS JUST SET OUR GLAZE HERE,
AND WE'RE GONNA CLOSE IT, AND PROBABLY
EVERY EIGHT TO TEN MINUTES, I'M GONNA COME BACK,
GIVE IT ANOTHER LITTLE MOP.
ABOUT 20 MINUTES,
WE'LL BE READY TO PULL THIS BABY OFF AND LET HER REST.
OKAY, SO WE GOT OUR COOKIE DOUGH OUT
THAT WE HAD IN THE FRIDGE FOR TWO HOURS
FOR OUR HOLIDAY GINGERBREAD COOKIES.
AND YOU KNOW WHAT I AM, Y'ALL? I'M THE GINGERBREAD HELPER.
AND YOU'RE NOT EVEN MAKING A HOUSE.
AND NO, I'M NOT MAKING A HOUSE, Y'ALL.
BUT I'M MAKING A PIGGY.
MAKE YOU SOME FRIENDS.
SO FIRST, WE'RE GONNA PULL THIS PARCHMENT PAPER OFF
AND FLOUR IT UP JUST A LITTLE BIT.
ALL RIGHT.
'CAUSE I WANT MY GINGERBREAD COOKIES READY TO ROLL.
YOU GONNA FLOUR MINE?
(chuckles)
THERE YOU GO, HONEY.
OKAY, SPREAD IT ALL AROUND THERE.
GOT IT? OKAY.
GET OUR DOUGH OUT.
YEP.
THANK YOU.
AND THERE'S MY SHEET.
(chuckles)
(chuckles)
SO NOW YOU JUST WANT TO TAKE YOUR ROLLER
AND ROLL IT OUT.
♪♪
YOU TAKE MINE.
NICE.
NO, NO, JUST LEAVE YOUR PAPER THERE.
I KNEW THERE WAS A REASON SHE WANTED ME IN HERE, Y'ALL.
OKAY.
HOW DID I DO?
YEAH.
YOU DID GOOD.
ALL RIGHT.
I'M GONNA LET YOU HANDLE THIS.
CAN I GO BACK TO MY SIDE?
(chuckles)
(chuckles)
IT DOES.
MM-HMM.
ALL RIGHTY, YEP.
LET'S GET OUR COOKIE SHEET.
AND NOW THE COOKIE BEGINS.
AND, OF COURSE, I'M MAKING PIGGY.
AND I GOT THE GINGERBREAD, Y'ALL.
(Gina) I THOUGHT THE GINGERBREAD COOKIES WERE GREAT,
AND THEN FOR ME, OF COURSE, TO HAVE A PIG CUTTER
AND PAT TO HAVE THE GINGERBREAD MAN, THAT'S A GREAT IDEA.
GREAT GIFTS TO EVEN TAKE TO YOUR NEIGHBOR'S HOME
AND JUST SAY HAPPY HOLIDAYS, AND IT HAS A LITTLE LOVE ON IT.
IT'S CUTE.
IT SURE DOES.
OKAY.
350 DEGREES, 10 TO 12 MINUTES.
WHEN THOSE BABIES COME OUT,
WE'RE GONNA DRESS 'EM WITH A DELICIOUS ICING.
HELLO.
(chuckles)
THAT'S GORGEOUS.
I MEAN, THAT IS ABSOLUTELY GORGEOUS, Y'ALL.
COME ON, CUTIE PIE.
WE'RE GOING INSIDE TO SEE MS. GINA.
(Pat) COMING UP, WE'RE DRESSING THE GINGERBREAD COOKIES.
HEY, YOU PUT YOUR INITIALS IN YOURS.
I GOTTA DO ONE WITH MY NAME.
(Gina) AND WE'RE SHARING THE LOVE.
WE MAKE A HOLIDAY VISIT TO OUR OLD NEIGHBORHOOD.
AS YOU GUYS SEE, I TURNED OUT OKAY.
SO I WANT TO THANK YOU GUYS.
OKAY, SO NOW THE FUN PART.
WE'RE DECORATING OUR GINGERBREAD COOKIES
WITH SOME HOMEMADE ROYAL ICING.
PAT'S GOT THE GINGERBREAD MEN,
AND, OF COURSE, I'VE GOT THE PIGGIES.
AND YOU NOTICE ALL MINE GOT SMILES ON THEIR FACE,
'CAUSE THEY'RE HAPPY.
HEY, YOU PUT YOUR INITIALS IN YOURS.
I GOTTA DO ONE WITH MY NAME.
(Pat) I HAD FUN WITH GINA
DECORATING THE GINGERBREAD COOKIES.
OF COURSE, SHE'S JUST SO MUCH BETTER AT IT THAN I AM.
I MEAN, SHE EVEN HAS HER OWN PIG COOKIE CUTTER.
I MEAN, YOU KNOW, WHO CAN TOP THAT?
AND IF THE GINGERBREAD LEG FALLS OFF,
NO BIG DEAL.
IT'S ALL ABOUT MAKING 'EM WITH GINA.
SO WHAT IF HIS-- IF HIS LEG FALLS OFF,
THAT WAS ONE THAT JUST, UH, HAD KNEE SURGERY OR SOMETHING.
WHAT THE HELL. (chuckles)
OKAY.
I'M DONE.
LOOK GOOD.
(voices overlapping)
ONCE YOU GET THE HANG OF IT.
(Gina) BEING HERE AT ORANGE MOUND COMMUNITY CENTER
REALLY BRINGS ME BACK TO MY CHILDHOOD.
(Gina) COME ON IN. COME ON, YEAH!
AND I'M JUST HAPPY THAT WE'RE ABLE
TO SHARE OUR FOOD AND OUR SPIRIT HERE
AT THIS SPECIAL TIME OF THE YEAR.
(Pat) I ALWAYS THOUGHT THE OLD SAYING,
"IT'S BETTER TO GIVE THAN TO RECEIVE,"
WAS JUST SOMETHING THAT YOUR GRANDPARENTS TOLD YOU
OR YOUR PARENTS TOLD YOU AND TRIED TO INSTILL IN YOU.
AND IT WASN'T UNTIL I GOT OLDER
THAT I TRULY LOOKED FORWARD TO GIVING BACK,
EVEN IF IT'S JUST PREPARING A NICE MEAL FOR THE HOLIDAYS.
I DON'T THINK YOU GUYS REALIZE
HOW MUCH ORANGE MOUND WAS A VERY BIG VILLAGE TO ME,
AND I'M ONE OF THOSE BELIEVERS
THAT IT TAKES A VILLAGE TO RAISE A CHILD,
(laughter)
AND THAT'S BECAUSE I WAS A PRODUCT OF THIS ENVIRONMENT.
AND THANK YOU GUYS.
THANK YOU, THANK YOU, THANK YOU.
(Gina) THE HIGHLIGHT OF TODAY, I PROBABLY WOULD SAY,
JUST FINALLY DOING IT,
SEEING IT HAPPEN, BRINGING IT TO LIFE.
(voices overlapping)
WE'RE SO GLAD YOU GUYS COULD COME BY AND SHARE WITH US TODAY.
ALL RIGHT.
THAT LITTLE ONE OVER THERE WITH ME, TOO, AS WELL.
OH, SISTER, GIVE ME SOME!
AND THEY WERE SO HAPPY. THEY WERE SO HAPPY.
(Pat) I KNOW YOU GUYS ARE ENJOYING THE FOOD, BUT TRUST ME.
YEAH.
UH, COMING BACK HERE AND SERVING YOU GUYS
I KNOW.
SO, UH, HAPPY HOLIDAYS TO ALL OF YOU.
WHOO, YEAH!
Closed Captions provided by Scripps Networks, LLC.