HOLIDAY RECIPES

Discussion in 'Women's Public Fellowship Forum' started by Songbird, Nov 7, 2005.

  1. Songbird

    Songbird
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    Hello!

    I know we have other recipe threads, but can we dedicate one to holiday recipes only? Most of mine will be from Weight Watchers but they aren't "diet" recipes. They are recipes made w/healthier ingredients.

    I'll start w/an easy one.

    Pumpkin Spice Muffins/Cake

    1 box of spice cake mix
    1 15 oz can of pumpkin (not pumpkin pie mix)

    Mix and bake according to box directions. Can be made as a cake or in muffin tins. Can be eaten plain, w/coolwhip or a cream cheese frosting.

    I have some others that I'll share if this thread takes off!

    Take care.

    Linda

    (edited to change title)

    [ November 07, 2005, 11:18 AM: Message edited by: I Am Blessed 16 ]
     
  2. I Am Blessed 24

    I Am Blessed 24
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    (This is a favorite of ours for Thanksgiving and Christmas both.)

    PUMPKIN COOKIES

    1/2 cup oleo (may use butter)
    1½ cups sugar (Do NOT use Splenda)
    1 egg
    1 cup pumpkin
    1 tsp. vanilla
    2½ cups flour
    1 tsp. baking powder
    1 tsp. baking soda
    ½ tsp. salt
    1 tsp. nutmeg
    1 tsp. cinnamon
    ½ cup diced almonds
    1 cup chocolate chips (optional)

    Cream oleo and sugar together until light and fluffy.

    Beat in egg, pumpkin and vanilla.

    Sift flour, baking powder, baking soda, salt, nutmeg and cinnamon together and mix.

    Add to the creamed mixture and mix well.

    Add almonds and chocolate chips, mix thoroughly.

    Drop by tsps. onto well-greased cookie sheets.

    Bake @ 350º for 15 minutes or until lightly browned.

    Remove from cookie sheets while warm and cool on racks.

    YIELD: 6 dozen cookies
     
    #2 I Am Blessed 24, Nov 7, 2005
    Last edited by a moderator: Nov 18, 2006
  3. Gayla

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    I was thinking about half an hour ago about starting this thread . . .


    Creamy Fudge
    (Makes about 2 ½ pounds)
    1 (24 oz) package chocolate or vanilla flavored candy coating
    1 (14 oz) can sweetened condensed milk
    2 Tablespoons half-and-half or milk
    2 teaspoons vanilla extract
    1/8 teaspoon salt
    1 Cup chopped nuts
    In heavy saucepan, over medium heat, melt candy coating with sweetened condensed milk, half-and-half, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into aluminum foil-lined 9-inch square or 13x9iinch baking pan. Chill 4 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store tightly covered in refrigerator or at room temperature.


    I've been using this recipe for about 4 years, and it always works just fine.
     
  4. I Am Blessed 24

    I Am Blessed 24
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    PEANUT BUTTER BALLS

    1-18oz jar peanut butter
    1-#2 box powdered sugar
    2 stick oleo
    1½ cups rice crispies
    1-16oz bag chocolate chips
    1 stick paraffin

    Mix first four ingredients by hand and roll into 1-inch balls. Lay on wax paper and insert toothpicks.

    Melt paraffin, then add chocolate chips.

    Dip balls into chocolate mixture and set on wax paper to dry.

    YIELD: 130-150
     
  5. I Am Blessed 24

    I Am Blessed 24
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    ROLLED SUGAR COOKIES

    1 cup oleo
    2 cups sugar
    3 eggs-beaten
    1 tsp. vanilla
    1 tsp. cream of tartar
    1 tsp. baking soda

    Cream together by hand or with mixer.

    Add enough flour OVER 3 cups so dough handles easily.

    Chill dough for an hour or overnight.

    Roll out small portions of dough at a time and cut with Christmas cookie-cutters.

    Decorate with colored sugars, decorations, etc.

    Bake @ 375º on greased cookie sheet for 10-12 minutes.

    (I only bake mine for 8/9 minutes)

    YIELD: 7-9 dozen
     
  6. donnA

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    Sweet Potato Casserole

    Peeled, boiled and mashed sweet ptatoes, about 6 cups.
    Stir in
    1 tsp. cinnamon (or punkin pie spice)
    3 tbs. butter
    1 beaten egg
    1/2 c. brown sugar
    Pour into a buttered casserole

    In a seperate bowl mix together
    1 stick softened butter
    1 tsp. cinnamon (or punkin pie spice)
    3/4 c. flour
    1 c. oats
    1/2 chopped pecans
    1 c. brown sugar

    Cover the top of the sweet potatoes with this flour sugar mixture.
    Bake 350 degrees till the top is solid and crusted.
     
  7. donnA

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    Try something different, take your regular punkin pie recipe and instead of punkin use either mashed sweet potatoes or cooked mashed butternut squash. Really good.
     
  8. Songbird

    Songbird
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    I really like this recipe. It's more of a custard I guess w/o the crust. My brother who is a diabetic really liked it last Thanksgiving. I was glad I had something to offer him and have myself.


    Crustless Pumpkin Pie
    Servings-8

    Ingredients-
    15 oz canned pumpkin
    12 oz fat-free evaporated milk
    3/4 cup regular egg substitute
    1 tsp vanilla extract
    3 tsp pumpkin pie spice
    1/2 cup pourable Splenda (you may like as much as 2/3 c.)

    Instructions-
    Whisk all ingts together and pour into sprayed 9 inch pie plate. Bake 15 min at 400, reduce heat to 325 and bake for add'l 30-45 min.

    It's really good w/cool whip free on top.
     
  9. donnA

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    I've made that crustless punkin pie before, we like it. Also whats really good, is I put nuts in the food processor and cruched them real good and made a crust for the pie just like making a graham cracker crust. It was good too.
    Got anymore dessert recipes with splenda that are good for holidays?
    I was thinking on, the sweet potatoes, I amke mine seperate, I bake a sweet potato, and make the flour nut mixture with splenda, and split the potato and cover it and bake it till it makes a crust. It was real good, didn't miss a thing.
     
  10. Songbird

    Songbird
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    donna,

    I use splenda in a lot of my baking or when sugar is called for--ex. red slaw and chilled vegetable salad. Hmmm. I may have to post those two. The veg. salad is very colorful--lots of red and green.

    I looked at your sweet potato casserole above and I think I can lighten that up, too. Looks really good!

    Thanks for sharing!
     
  11. Gayla

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    Here's a different peanut butter ball recipe.


    Peanut Butter Bon Bons (Buckeyes)
    (makes about 14 dozen)
    1 ½ Cups creamy peanut butter
    3/4 Cup margarine or butter, softened
    1 Tablespoon vanilla extract
    ½ Teaspoon salt
    1 (14 oz) can sweetened condensed milk
    2 Pounds confectioners’ sugar
    1 (24 oz) package chocolate flavored candy coating
    In large mixer bowl, beat peanut butter, margarine, vanilla and salt until fluffy; gradually beat in sweetened condensed milk and then powdered sugar until smooth. Shape into 1-inch balls. Place on baking sheets. Chill until firm. With fork or wooden pick, dip each into melted candy coating, not coating completely; let excess candy coating drip off. Place on waxed paper-lined baking sheets; let stand or chill until firm. Store covered at room temperature or in refrigerator.
    These candies freeze well.
     
  12. donnA

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    The sweet potatoes are great with splenda, I just don't do it because everyone else wants them the way I always made them before. But you know I may just do it this year anyway, they may never knwo the difference.
     
  13. Gwen M. Trivett

    Gwen M. Trivett
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    My family does not care for pumpkin pie, but we love pumpkin bread! This has become a family favorite:

    Pumpkin Bread
    1 1/2 cups sugar
    2 eggs
    1/2 c. oil
    1/2 tsp. cinnamon
    1/2 tsp. nutmeg
    1 16 oz. can pumpkin
    1/3 cup water
    1 2/3 cups self-rising flour
    1/2 cup pecans
    1/2 cup raisins

    Mix in order given. Pour into greased and floured bread pan and bake at 350 for 1 hour. Verrrry moist and delicious! I have substituted splenda with good results, but it's better with sugar... [​IMG]
     
  14. I Am Blessed 24

    I Am Blessed 24
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    MOLASSES SUGAR COOKIES

    ¾ cups Crisco
    ¼ cup dark molasses
    1 tsp. baking soda
    1 tsp. ground cloves
    1 tsp. cinnamon
    ½ tsp. ginger
    ½ tsp. salt
    1 cup sugar
    1 egg
    2 cups flour

    Melt Crisco and let cool (or use oil), then add sugar, molasses and egg and beat well.

    Sift together and add baking soda, flour, cloves, ginger, cimmamon and salt.

    Mix well and chill.

    Form 1-inch balls and roll in granulated sugar.

    Place 2 inches apart on greased cookie sheet.

    Bake @ 375º 8-10 minutes.

    Let cool on cookie sheet for a couple of minutes before removing to cooling rack.

    YIELD: 3-4 dozen

    [ November 21, 2005, 08:45 PM: Message edited by: I Am Blessed 16 ]
     
  15. I Am Blessed 24

    I Am Blessed 24
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    MICROWAVE PEANUT BRITTLE
    (Takes 10 minutes to make a pound.)

    1 cup sugar
    ½ cup light corn syrup
    1/8 tsp. salt
    3/4 cups roasted, salted peanuts
    1 TBLS. butter or oleo
    1 tsp. vanilla
    1 tsp. baking soda

    Combine sugar, syrup and salt in 2-qt microwavable bowl. Microwave at HIGH 5 minutes.

    Stir in peanuts. Microwave 2 to 5 minutes stirring after 2 and 4 minutes, until syrup and peanuts are lightly browned.

    Stir in butter, vanilla and soda until light and foamy.

    Spread to ¼ inch thickness on large, well-buttered cookie sheet.

    TIP:
    For very-thin peanut brittle (the way I like it) cool mixture on cookie sheet 3 to 5 minutes. Lift from sheet and pull or stretch mixture to desired thinness.

    Mmm, mmm, good! [​IMG]
     
  16. Gayla

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    Mamie's Million-Dollar Fudge

    4 1/2 cups granulated sugar
    1/8 teaspoon salt
    2 Tablespoons butter
    1 (12-ounce) can evaporated milk
    1 (12-ounce package) or 2 cups semi-sweet chocolate chips
    12 (1-ounce) squares sweet baking chocolate
    1 (7-ounce) jar or 2 cups marshmallow creme
    2 cups chopped nuts

    1. Combine sugar, salt, butter and evaporated milk in a heavy saucepan and bring to a boil for 6 minutes, stirring occasionally.

    2. In a bowl, pour the boiling syrup over semi-sweet chips and sweet baking chocolate. Beat until smooth and well blended. Stir in marshmallow creme and chopped nuts.

    3. Pour into a buttered 13 x 9-inch pan. Cool. Cut into 2-inch squares.

    Makes 24 pieces.


    Saw a show on TV yesterday with recipes from First Ladies. It said that this was one of two things Mamie Eisenhower could make, the other was mayonnaise.

    I haven't tried this recipe, have any of y'all used it?
     
  17. I Am Blessed 24

    I Am Blessed 24
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    (I have, Gayla and it is easy to make and delicious. That's the only kind of fudge I can make!)

    BROWN RICE AND CRANBERRY STUFFING
    A marriage of fennel and cranberry-flecked whole-grain rice is a welcome alternative to traditional bread stuffing. Make the day before and reheat in the oven or microwave when ready to serve.

    Yields: 11 Cups
    Cook Time: 1½ Hours
    Total Time: 2 hours

    Ingredients
    2 tablespoons Private Selection Extra Virgin olive oil
    3 medium carrots, cut into ½-inch dice
    2 medium fennel bulbs, cored and cut into ¼-inch dice
    2 celery stalks, cut into ¼-inch dice
    1 medium onion, chopped
    3 cups long-grain brown rice
    1 can (14 ½ ounces) chicken broth
    3/4 cup dried cranberries
    1 3/4 teaspoons salt
    ½ teaspoon dried thyme
    ¼ teaspoon coarsely ground black pepper

    Directions

    1. Preheat oven to 325 degrees F. In 12-inch skillet, heat oil over medium heat until hot. Add carrots, fennel, celery, and onion, and cook 20 minutes or until vegetables are tender and lightly browned, stirring frequently.

    2. Stir in rice, chicken broth, cranberries, salt, thyme, pepper, and 4 ¼ cups water. Cover and heat to boiling. Pour rice mixture into 13-by 9-inch glass baking dish; cover with foil and bake 1 hour 15 minutes or until liquid evaporates and rice is tender.

    (Does this sound good to anyone and WHAT is fennel? :confused: )
     
  18. Gwen

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    This recipe was passed down from my grandmother and is a must-have at Christmas:

    Frosted Pecans

    1 1/2 cups sugar
    1/2 cup sour cream
    1 1/2 tsp. vanilla
    1 lb. pecans

    Bring sugar and sour cream to a boil. Stir constantly--it scorches easily! Boil exactly 5 minutes. Remove from heat and stir in vanilla. Fold in pecans and spread mixture on waxed paper to cool.

    Sue:
    Fennel is an herb that looks sort of like celery. You can eat the bulb part, or the seeds.
     
  19. Gayla

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    Just found this recipe. Sounds good to me!!


    Chocolate Snappers
    Estimated Times:
    Preparation - 15 min | Cooking - 12 min | Yields - 24

    Sweet and chocolatey, everyone will love 'em!

    Ingredients:

    1 3/4 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1/4 teaspoon salt
    3/4 cup (1 1/2 sticks) butter
    1 1/2 cups granulated sugar, divided
    1 large egg
    1/4 cup light corn syrup
    2 packets (1 oz. each) NESTLÉ TOLL HOUSE Choco Bake Unsweetened Chocolate Flavor

    Directions:
    PREHEAT oven to 375º F.

    COMBINE flour, baking soda, cinnamon, and salt in small bowl. Beat butter, 1 cup sugar and egg in large mixer bowl; beat until creamy. Add corn syrup and Choco Bake; beat well. Gradually beat in flour mixture. Shape dough into 1-inch balls. Roll in remaining sugar to coat. Place on ungreased baking sheets.

    BAKE for 12 to 15 minutes or until sides are set and centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


    NOTES:

    This page is from Very Best Baking's web site. For more great recipes, visit VeryBestBaking.com.
     
  20. Debby in Philly

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