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Sorry it took so long to get back with a Christmas recipe, but I have been out doing my part to thin down the white-tailed deer and feral hog population. Turkeys are also on my hit list.
Here is a recipe that should satisfy the holiday sweet tooth of young and old. It is from my "Revenge of Old Boots and Bacon Grease" cookbook:

No matter how rough a year our family suffered through, my brothers and I could always expect at least one gift under our Christmas tree.
Among the homemade presents, and maybe a new skinning knife or game vest, would be one of those giant peppermint sticks for each of us.
About an inch in diameter and nearly a foot long, the candy canes would provide a sweet treat for several weeks as we broke off a little piece at a time.
To this day, just the smell of peppermint brings back memories of Christmas mornings, holiday meals and long hunts in the woods and fields around our home with broken peppermint pieces providing a quick energy boost.
The following recipe has become a favorite holiday treat that also uses the sweet taste of peppermint and fills your kitchen with that wonderful scent.
Any type of peppermint candies will work in this dessert, but I prefer to use crushed peppermint sticks.
Peppermint Chiffon Pie
1/2 cup crushed peppermint sticks
3/4 cup sugar, divided
1 envelope unflavored gelatin
1 1/4 cup milk
3 eggs, separated
1/4 teaspoon salt
1 cup whipped cream
1 graham cracker pie crust
Mix crushed peppermint, 1/2 cup sugar, gelatin, milk, egg yolks and salt until well combined in a sauce pot. Cook over medium heat, stirring often, until gelatin dissolves and candy melts. Remove from heat and cool to room temperature. In a separate bowl, beat egg whites. Gradually add remaining 1/4 cup sugar and beat until meringue is stiff. Fold meringue into cooled peppermint mixture. Fold in whipped cream and spoon mixture into piecrust. Chill in refrigerator for about three hours. Top with additional whipped cream when ready to serve.

Merry Christmas and Happy New Year to all!