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" Jaclyn Smith, who has been designing a clothing line for Kmart for 25 years now, recently joined Good Housekeeping&amp;#039;s editor-in-chief Rosemary Ellis to give five readers fashion makeovers for an upcoming television special (airing early 2011 \u2014 check local listings for airdates). After the readers debuted their new looks, we chatted with Jaclyn about her most beloved holiday traditions. Tune in below to find out Jaclyn&amp;#039;s favorite rituals this time of year, and be sure to try one of the tasty recipes from her personal collection:      New Year&amp;#039;s Eve Carrot Pudding  1/2 pound butter 1/2 cup brown (dark) sugar 1 egg, beaten 1 tablespoon water 2 cups finely grated raw carrots 1-1/2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon  1. Butter a one-quart ring mold.  2. Cream butter and add sugar and beaten egg, one tablespoon water and 2 cups of carrots in a mixing bowl. Stir in flour a little at a time. Slowly add baking powder and baking soda and mix. Add seasonings.  3. Pour mixture into the ring mold. Refrigerate over night.  4. Next day bake in 350 degree F oven for 1 hour. You can keep warm in a turned-off oven by setting the ring mold in a pan of water.  5. This recipe can be doubled using a larger mold and increasing the baking time. To remove pudding from the mold, set in pan of warm water and then invert mold onto a dish large enough to hold pudding. Polka Dot Cookie Recipe  2 cups semi sweet chocolate chips 1/2 cup butter 1-1/2 cup unsifted all purpose flour 1/2 teaspoon baking soda 1/8 teaspoon salt 3 large eggs 1/2 cup sugar 2 teaspoon vanilla 2 cup vanilla milk chips  1. Preheat oven to 350 degrees F. 2. In a double boiler over low heat, melt semi-sweet chocolate chips and butter, stirring constantly. Set aside to cool. 3. In a small bowl, combine flour, baking soda, and salt. Set aside. 4. In a large bowl beat eggs, sugar, and vanilla until light. 5. Blend with melted chocolate, then add dry ingredients. 6. Stir in vanilla milk chips. 7. Chill 10-15 minutes, or until stiff. 8. Drop by spoonful onto ungreased cookie sheet. 9. Bake 8-10 minutes. Cookies will be soft in the center, but will harden as they cool. Mom&amp;#039;s Turkey Dressing  White corn bread cut into cubes (see below) 1 loaf sliced white bread \u2014 toasted in oven on low heat until crispy. Cut into croutons. 1-1/2 quart chicken stock 3 green onions \u2014 diced 3 celery stalks \u2014 diced 1 medium yellow onion \u2014 diced 1 tablespoon black pepper 3 large eggs \u2014 lightly beaten  1. In large bowl combine corn bread and croutons. Set aside. 2. Heat chicken stock until boil. Add green onions, celery, yellow onion and pepper and remove from stove. 3. Slowly add stock into dry mixture until dry mixture is coated. Add additional stock if mixture is too dry. Let cool. Add eggs and mix. 4. Put mixture in ungreased baking pan. Bake at 325-350 degrees F oven for 1 to 1-1/2 hours. 5. Mix/stir every 15-20 minutes to prevent outsides from browning. Corn Bread Recipe  1 cup white corn meal 1 cup all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon salt 1 cup buttermilk 1/3 cup vegetable oil 1 large egg, lightly beaten  1. Preheat oven to 400 degrees F. Grease 8&amp;quot; square baking pan. 2. Combine corn meal, flour, sugar, baking powder and salt in medium bowl. Combine buttermilk, oil and egg in small bowl and mix well. Add buttermilk mixture to flour mixture \u2014 stir just until blended. Pour into prepared pan. Bake for 20-25 minutes until a wooden pick inserted in center comes out clean. 3. Let cool and cut into cubes. "^^<http://www.w3.org/2001/XMLSchema#string>
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