Like the song says, it’s the most wonderful time of the year, but it can also be far too busy. This column offers meal and gift-giving ideas to keep you from becoming too frenzied over the holidays.

The savory chicken dish has been my go-to for many a meal. It’s equally appropriate for a weekday supper or for a dinner party, and the recipe can be adapted for the crock pot or Dutch oven. A couple cups of chicken stock transform the ingredients into a wholesome stew.

Enlightened bread is just the right accompaniment whether you bake the chicken or simmer it. I first tasted this bread when I was at a weekend yoga retreat and have been making it ever since. It’s delicious either warm from the oven or toasted and spread with nut butter. A golden loaf along with a jar of homemade jam would make a very welcome present, don’t you agree?

Another gift idea are these ginger cookies that my daughter, Shannon, bakes for our family cookie swap. Big, chewy and spicy, the addition of diced crystallized ginger makes these the best I’ve ever tasted. Leaving the dough in balls to bake, rather than flattening them like some recipes call for, makes for a more toothsome treat. If you like your ginger cookies snappy, however, form smaller balls, then flatten them with the bottom of a glass dipped in sugar. Adjust the baking time by a few minutes.

No crystallized ginger on hand? Add in 1/4 tsp. black pepper with the other spices. This unusual addition will up the spiciness a nice little bit.

Maple-roasted Chicken with Sweet Potatoes
8 chicken thighs and drum sticks (bone-in, skin on)

2 large onion, quartered

2 large sweet potatoes, quartered

2 tablespoons olive oil

1 teaspoon sea salt

1 1/2 teaspoons thyme

1/4 teaspoon freshly ground black pepper

2 large apples, quartered

3 tablespoons maple syrup

Heat oven to 400 degrees. Arrange chicken, onions and sweet potatoes on foil-lined sheet pan or in a large baking dish. Drizzle oil over all and sprinkle with salt, pepper and thyme. Toss to coat. Roast for 45 minutes. Add apples and maple syrup and stir, ensuring that chicken pieces are turned over. Roast 30 minutes longer or until chicken is done and sweet potatoes are tender. Yield: 4 servings

Enlightened Bread
2 1/2 cups warm water (100-110 degrees)

1 tbsp. active dry yeast

2 1/2 tbsp. maple syrup or honey

1/4 cup canola oil

2-2 1/2 cups whole-wheat flour

1 1/2 cups white flour

1 tbsp. salt

1/3 cup millet seeds

1/3 cup sunflower seeds

1/4 cup sesame seeds

In a small bowl, soak the millet in water for 15 minutes. Drain and set aside. In another small bowl, combine sunflower and sesame seeds. Set aside.

Mix yeast with warm water. Add sweetener and mix well. Let stand for 3 minutes. Stir in oil. Combine salt with 2 cups flour and add to liquid a cup at a time, stirring after each addition. Let stand for 10 minutes.

Knead dough on a floured surface for 5 minutes. It will be fairly moist, but if it seems too wet, add a bit more flour. Knead in millet and other seeds for another 3-5 minutes.

Place the dough in a large, oiled bowl and cover with a clean towel. Set in a warm, draft-free place for 40-60 minutes or until doubled in size. Test the rise of the dough by lightly pressing it with your finger. It’s ready when it doesn’t spring back against your touch — not ready — or falls — has risen too long.

Place the dough on a floured surface and punch it down. Shape it into a ball, cover and allow it to rise again for 20-30 minutes. Use the touch test again.

Roll out the dough, divide into 2 loaves and place in two oiled bread pans. Let rise for another 20 minutes, until the dough has risen 1 inch above the rims of the pans.

Preheat oven to 375 degrees. Bake loaves for 45 minutes. Remove the baked loaves from pans and let cool on racks for 20 minutes. Yield: 2 loaves

Shannon’s Ginger Cookies
3/4 cup butter, softened

1/2 cup brown sugar

1 1/2 cups sugar, divided

1/3 cup dark molasses

1 egg

1/2 tsp. vanilla

2 cups flour

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 tsp. cinnamon

2 tsp. ground ginger

1/2 tsp. ground cloves

1/3 cup crystallized ginger, diced

In a large bowl, beat butter, brown sugar and 1/2 cup sugar with an electric mixer until light and fluffy (about 2-3 minutes). Add molasses, egg and vanilla, beating until mixed.

In a separate bowl, combine all other ingredients except remaining sugar. Add to butter mixture and stir to combine. Cover and chill the batter at least 30 minutes or until firm.

When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper. Place the remaining cup of sugar on a large plate. Roll the chilled dough into 1 1/2-inch balls then coat them with sugar. Place balls about 2 inches apart on baking sheets. Bake for 15 minutes. Cool on wire racks. Yield: 2.5-3 dozen cookies