What are the 12 scams of Christmas?

Julie Wheeler, with the Better Business Bureau of Western Virginia, offers advice on keeping the holidays merry when it comes to your last minute Christmas shopping.

Julie Wheeler (122017)

Morning Line guest: how political results may impact economic decisions

Megan Lucas of the Lynchburg Regional Business Alliance and guest speaker Dr. Stephen J. Farnsworth, Professor of Political Science and International Affairs, University of Mary Washington talk about the 3rd annual Economic Summit on Dec 14.

Dr. Farnsworth discusses The New Virginia Economy and How Political Results Could Impact Economic Decisions. Here is the full Morning Line conversation:

lynchburg regional bus alliance (120617)



Cincinnati Chili

F & L Market has Fresh Ground Beef $21.00 for a 10lb roll. This is a great recipe for Cincinnati Chili. I was suspicious at first, but this is delicious!


  • 1 tablespoon olive oil
  • 2 onions, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 2 cups chicken broth
  • 2 (8 ounce) cans tomato sauce
  • 2 tablespoons cider vinegar
  • 2 tablespoons tomato paste
  • 2 teaspoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • Salt and freshly ground black pepper
  • 2 pounds 85/15 ground beef
  • Cooked spaghetti, for serving
  • Shredded cheese, dark red kidney beans, finely chopped onions, and oyster crackers for serving


  1. In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Cook onions until softened, about 5 minutes.
  2. Stir in garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds. Add broth, tomato sauce, vinegar, tomato paste, brown sugar, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper.
  3. Stir in beef and bring to boil. Reduce heat and simmer until thickened, about 15 to 20 minutes.
  4. Serve over cooked spaghetti with desired toppings such as cheese, beans, onions, and crackers.

Roasted Lemon Chicken Legs & Thighs

F & L Market has chicken thighs and drumsticks for .89 a pound. This is a fantastic way to roast those up for a healthy, flavorful meal!


  • 12 chicken legs (drumsticks)
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • Salt and pepper
  • 3 clove garlic, minced
  • 2 tbsp lemon juice
  • 4 slices of lemon for garnishing
  • 1 tsp fresh parsley, chopped


  1. In a bowl, season drumsticks (chicken legs) with dried oregano, dried thyme, smoked paprika, salt, pepper, dried oregano, dried thyme, smoked paprika, salt, pepper, and garlic. Place in a container and add the olive oil and lemon juice. Toss everything very well. Marinate overnight.
  2. Preheat oven to 425F. Place the chicken pieces in a large casserole dish (9×13). Roast for 30 minutes or so until it begins to brown. Flip pieces and bake a remaining 10 minutes or until chicken is cooked. Garnish with lots of fresh parsley and slices of lemon.

Chicken & Waffle Casserole

F & L Market has Boneless Chicken Breast for $1.69 a pound. This is a fun brunch casserole that has all the flavor of chicken and waffles for a crowd!


  • 10 toaster waffles
  • 6 eggs
  • 3/4 c. milk
  • 1/4 c. maple syrup, plus more for drizzling
  • 2 tbsp. melted butter
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. chopped chicken (If you want even more authentic taste, bread and bake or fry your tenders before adding.)


  1. Preheat oven to 350°. Divide waffles between two large baking sheets and bake until crispy, 7 to 10 minutes. Remove from heat and let cool slightly before cutting into big chunks.
  2. In a large bowl, whisk together eggs, milk, maple syrup, and butter. Season with salt and pepper.
  3. In a large casserole dish, combine waffles and breaded chicken, then pour the egg mixture on top. Grind pepper on top. Bake until the waffles are crispy, about 45 minutes.
  4. Serve warm with more maple syrup.

Country Ham Corn Chowder

F & L Market has Daniel Boone Country Ham for $2.49 a pound. This a great recipe to use leftover ham. My boys LOVE this recipe!
  • 1 1.5 lb bag potatoes diced
  • 1 small onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 8 oz ham diced
  • 1 15.25 oz can corn (I like to use shoe peg corn or a silver queen, undrained)
  • 1 32 oz container chicken broth
  • 2 cups milk
  • 1-2 cups instant mashed potato flakes
  • Salt and pepper to taste
  1. Dice potatoes, onion, carrots, and celery.
  2. Place diced veggies into crock pot (slow cooker) along with minced garlic, diced ham, dried thyme, can of corn, and chicken broth.
  3. Cover and cook on low for 8-10 hours.
  4. Then pour in two cups of milk.
  5. Depending on how thick you like your chowder, add 1-2 cups of instant mashed potato flakes. Start with one cup, stir, cover with a lid, and let sit for 5 minutes. If it’s not thick enough for you, slowly add in a little more. No more than two cups because it will thicken the longer it cooks.
  6. Allow the chowder to cook for an additional 20 minutes on low. Give it a taste and season with salt and pepper, to taste.

Cheeseburger Egg Rolls

What a great dish for Monday Night Football! F & L Market has Fresh Ground Beef for $1.99 a pound. I like to serve this with a variety of dipping sauces – ketchup, mustard, and Thousand Island dressing. It’s a guilty pleasure, for sure!
Egg Roll ingredients:
  • 1 lb ground beef
  • ½ medium yellow onion, minced
  • 1 tbsp vegetable oil for cooking
  • Salt and fresh cracked black pepper
  • 5 slices American cheese
  • ½ cup diced pickles
  • 13-14 egg roll wrappers
  • 1 egg white
  • Oil for frying

Sauce ingredients:

  • ¼ cup mayo
  • 1 tbsp tomato paste
  • 1 garlic clove, pressed
  • 1 tsp paprika
  • Salt and fresh cracked black pepper
  1. Preheat a medium cooking pan over medium heat. Add a tablespoon of oil and minced onion. Saute until onion is translucent.
  2. Add ground beef to the pan and break it up as much as possible. Season with some salt and pepper, cover and cook until meat starts to brown. Stir well and make sure to keep breaking up all the meat clumps as it cooks. Drain off all the juices and place cooked meat into a mixing bowl.
  3. Break up cheese and add it to the bowl. Mix until all the cheese is melted and evenly incorporated. Stir in pickles.
  4. Heat oil to about 350 degrees as you roll the egg rolls.
  5. Gently whisk egg white and set it close to you.
  6. To roll the egg rolls: place egg roll wrapper on a diamond. Spread about 2 tablespoons of cheeseburger filling in a line, leaving about an inch on each side. Gently and carefully, fold the corner that’s closest to you over the cheeseburger mixture, and tuck under the filling. Fold both side corners toward center of wrapper (it will start to look like an open envelope). Dip your fingers in egg white and run it along the edges of the wrapper to seal better. Carefully roll up the egg roll.
  7. Fry egg rolls in batches until golden brown, turning once the bottom side turns golden.
  8. Whisk all ingredients for the sauce until completely incorporated. Serve with egg rolls.

Grilled Cranberry and Brie Turkey Sandwiches

This is great way to use leftover turkey and F & L Market’s market bacon which is $3.99 a pound this week!
  • 1 tablespoon butter, room temperature
  • 2 slices bread
  • 2 ounces brie, sliced thinly
  • 4 ounces roast turkey, sliced or shredded
  • 1 tablespoon cranberry sauce
  • 2 slices crispy cooked bacon
  • 1/4 avocado, sliced


  1. Butter one side of each slice of bread. Spread half of the cheese onto the un-buttered side of one slice of bread followed by the turkey, cranberry sauce, bacon, avocado, the remaining cheese, and finally top with the remaining slice of bread with the buttered side up.
  2. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

Boom Boom Shrooms

F&L Market has market bacon for $3.99 a pound. Use it in these addictive appetizer mushrooms!
  • 16 oz baby portabella mushrooms, washed and dried
  • 4 oz cream cheese, softened
  • 3/4 cup finely shredded sharp cheddar cheese, divided
  • 2 pieces cooked bacon, crumbled
  • 1/3 cup finely chopped pecans
  • 1/4 cup finely chopped green onions
  • 1/4 cup panko bread crumbs
  • 1 tsp butter, melted
  • 1/2 tsp minced garlic
  • 1/2 tsp black pepper
  1. Preheat oven to 425 degrees. Spray a baking sheet lightly with non stick spray.
  2. Remove stems from the mushrooms. (Reserve the stems.) Place the mushroom caps rounded side down onto the baking sheet. Lightly brush each mushroom cap with melted butter. Set aside.
  3. Finely chop the mushroom stems. Place them in a skillet with the chopped pecans and heat over medium. Stir and cook until the mushrooms cook down and excess moisture is gone. (Do not add any oil or liquid to the pan.) Stir frequently to prevent burning.
  4. In a large bowl, combine the mushroom and pecan mixture with the cream cheese, 1/2 cup of the cheddar cheese, and the rest of the ingredients. Combine well.
  5. Stuff each mushroom cap with the stuffing mixture. Top each stuffed mushroom with the remaining cheddar cheese.
  6. Bake for 10 to 15 minutes. Serve hot.

Grilled Glazed Spiral Ham

F & L Market has spiral sliced hams on sale for $1.99 a pound. This is a delicious way to glaze and grill it!
Glaze ingredients:
  • 1/2 cup apricot jam or preserves
  • 1/2 cup honey
  • 1/2 cup white wine
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 tsp balsamic vinegar
  • 1 tsp Yoshida’s cooking sauce (or soy sauce if desired)
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 tsp Ancho chile powder (substitute chipotle or cayenne as desired)
  • 1/4 tsp garlic powder
  • 1/8 tsp cinnamon
  • 1/8 tsp sage
  • 1/16 tsp ground cloves
  1. Combine all ingredients, except the ham, and mix well in medium-size bowl.
  2. Add the glaze mixture between each slic.
  3. Place the ham flat side down in a disposable aluminum pan.
  4. Set up the grill for indirect or two-zone grilling with coals and smoke wood on one side and nothing on the other.
  5. Target temperature inside the grill is 325.
  6. Place aluminum pan over the side with no coals.
  7. Cooking time is 12-13 minutes per pound to an internal temperature of 140-150 degrees.
  8. Brush on another coat of glaze every 20 minutes throughout the cooking process.
  9. Pull the ham from the grill when it hits 140 degrees and let rest for 10 minutes so the juices redistribute throughout the meat.