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Cristina Cooks: Slow Cooked Ham and Eggs from "Taste of Home" Magazine

Recipe:

Charcoal Ice Cream and Vegetable Sprinkles

Dessert chef Maria Kallas is making a healthy dessert and explaining the benefits of charcoal.

Bloody Maria

A Bloody Mary with a twist from Sandra Lee.

Bowl of Hug Egg Custard

Top Chef runner-up Shirley Chung is preparing a delicious sweet and savory treat.

Posole

Chef Eduardo Garcia is making a quick and easy version of the Spanish dish that serves 6-8.

Braxton Family Crab Cake Recipe

1. In a large bowl, mix together all ingredients, except for the oil. 2. Shape into patties. 3. Heat the oil in a large skillet over medium heat. 4. When oil is hot, carefully place crab cakes in pan and fry until browned, about 4 to 5 minutes. 5. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. 6. Your warm patties are ready to be served.

Pastor Winans' Egg Pies Recipe

Directions:

Chicken in a Backpack with Dian Thomas

What’s The Secret To Cooking A Chicken In Your Backpack ?

Cristina Cooks: "Taste of Home" Veggie Jambalaya

Yield: 6 servings.

Science of Eggnog

Dan Kohler is making everybody's favorite holiday beverage and explaining the science behind it.