HOLIDAY RECIPES

BANANA OATMEAL COOKIES

INGREDIENTS
1½ cups flour
½ tsp. baking soda
1 tsp. salt
¼ tsp. ground nutmeg
¾ tsp. ground cinnamon
¾ cup shortening
1 cup Splenda (or sugar)
1 egg
1 cup mashed bananas
1¾ cups quick-cooking oats
½ cup chopped nuts

DIRECTIONS
Preheat oven to 400ºF (200ºC)
Sift together the flour, baking soda, salt, nutmeg and cinnamon
Cream together shortening and sugar; beat until light and fluffy.
Add egg, banana, oatmeal and nuts. Mix well.
Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
Bake for 15 minutes (I only baked mine for 10) or until edges turn lightly brown.
Cool on wire rack and store in closed container.

 

Aw c'mon! Don't go posting anything that might be "healthy". Might ruin the spirit of the thread. Not to mention, it might actually be something I, as a Type II diabetic should eat! :tongue3: :laugh: :laugh:

Ed

 

Stuffing Surprise Casserole
(I've been making this for several years now and family and friends love it and ask for it every year. It can be lightened up using 99% fat free soup, fat free or light sour cream, and whole wheat stuffing from the bag or box)

INGREDIENTS

• 2 cups mashed cooked butternut or acorn squash
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 1/2 cup chopped onion
• 1 medium carrot, finely shredded
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups crushed herb-seasoned stuffing, divided
• 2 tablespoons butter or margarine, melted
  

DIRECTIONS

In a bowl, combine the squash, soup, sour cream, onion, carrot, salt and pepper. Sprinkle 1 cup of stuffing into a greased 1-1/2-qt. baking dish. Top with squash mixture and remaining stuffing; drizzle with butter. Bake, uncovered, at 350° for 35 minutes or until lightly browned. Yield: 6-8 servings.

 

Fudgy Buttermilk Brownies (Low-Fat!)

These brownies come out cake-like and can be dressed up in some way (use your imagination!) by decorating the top of the frosting for the holidays, or just enjoyed as is any time of the year. And they're low or non-fat!!!!


Fudgy Buttermilk Brownies

1 cup all-purpose flour
1 cup firmly packed light brown sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Whites of 2 large eggs, egg substitute equivalent to 1 egg, or 1 egg
(I used the egg substitute)
1/2 cup fat-free fruit-based fat replacement or unsweetened applesauce (I used unsweetened applesauce)
1/2 cup nonfat or low-fat buttermilk (I used nonfat)
2 teaspoons vanilla extract

Frosting

1 1/2 cups sifted confectioners' sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 to 3 tablespoons fat-free milk


Directions

Preheat oven to 350 degrees F. Spray a 9x9 inch square baking pan with vegetable oil spray; set aside.
For brownies, in a medium bowl, combine flour, brown sugar, cocoa powder, baking soda, and salt, stirring well. In a small bowl, lightly whisk egg whites. Whisk in remaining brownie ingredients. Whisk into flour mixture until well blended. Pour batter into baking pan.
Bake for 30 minutes. Let cool in pan on cooling rack.
For frosting, combine confectioners' sugar and cocoa powder in a small bowl, stirring well. Stir in vanilla extract, then gradually stir in milk until frosting is spreading consistency. Spread over cooled brownies.
Cut into 16 squares.

 

bumpity-bump:wavey: :thumbsup:

 

Carrot Raisin Oatmeal Cookies - Healthy and Tasty

4 oz prunes
3 Tbs water
3/4 cup honey
1 1/2 cup shredded carrots
2/3 cup raisins
2 1/2 cup whole wheat flour
2 cup oats
2 tsp baking soda
1 tsp cinnamon
Pecan halves

Puree prunes with the water in a food processor until smooth. Place in a mixing bowl. Stir in honey, carrots, and raisins. Add remaining ingredients except pecan halves. Mix well. Drop spoonfuls of dough on a greased cookie sheet. Flatten slightly. Press a pecan half in the center of each cookie. Bake at 275F degrees for 15 minutes or until set and just starting to brown. Remove to cooling racks. Makes three dozen.

I will place a scoop or two of Soy Ice Cream in either Sundae Cups or small glass cups then add at least two-three cookies, one on each side.

Sue's banana oatmeal cookies look delicious! I wonder how to substitute the shortening though, maybe I'll research that then make that for dessert instead. A family member says she's allergic to shortening.

 

Thyme-Scented Roasted Sweet Potatoes and Onions
Servings: 10 [1/2 cup servings]

Ingredients
2 Large, unpeeled sweet potatoes [about 1 1/4 pounds]
2 Tbsp. canola oil
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. paprika, pererably smoked
1/8 tsp ground red pepper [optional]
1 Medium sweet or yellow onion, cut into chunks

Directions
PREHEAT oven to 425 degrees. Coat 15x10-inch jelly roll pan with non-stick cooking spray.

CUT sweet potatoes into 1-inch chunks. Place in Large bowl. Add oil. Toss well. Add thyme, salt, paprika and, if desired, red pepper. Toss well. Add onion. Toss again.

SPREAD vegetables in single layer on prepared pan. Bake 20-25 minutes or until very tender, stirring after 10 minutes. Let stand 5 minutes before serving.

 

Caramel Apple Cake
Prep: 15 min.; Total: 35 min.
Servings: 16

Ingredients
1pkg. [2-layer size] yellow cake mix
1 pkg. [4-serving size] Jell-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 Kraft caramels, unwrapped
3 Tbsp. milk

Directions
PREHEAT oven to 350 degrees. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs, and oil in Large bowl with electric mixer on Low speed until blended. Beat on High speed 2 min; Gently stir in apples. Pour into prepared pan.

BAKE 50 min. to 1 hour or until toothpick inserted into center comes out clean. Cool 20 min; remove from pan. Cool completely on wire rack.

MICROWAVE caramels and milk in microwavable bowl on High 1 1/2 min, stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.

 

Cherry Cobbler

Cherry Cobbler

1 cup sifted flour
2 t baking powder
¼ t salt
1 cup sugar – divided
¼ cup butter
½ cup milk
1 cup cherries

Sift flour, baking powder and salt.
Cream butter and ½ cup sugar until fluffy. Add dry ingredients alternately with milk, beating until smooth.
Pour batter into well greased baking dish or casserole and put drained cherries on top. Sprinkle with ½ cup sugar. Pour 1 cup cherry juice over all.
Bake at 375 for 45 minutes.

This is really easy and fast to put together. I use a can of Oregon brand bing cherries instead of using fresh.

Kathy

 

Thanks, Kathy! Now this looks like something I could actually do!

love,

Sopranette

 

Cranberry Relish

1 bag (12 oz) of cranberries
1 or 2 oranges
1 or 2 apples
{using more than one apple or orange will make the relish less tart}
1/4 - 1/2 cup sugar, more or less to taste
~~~~~~
We use a meat grinder, although you could probably use a food processor.
Cut the apple and orange {complete - peel, seeds, and all; remove the apple stem} into sections, eighths works pretty good when using a meat grinder.
Place a drain pan under the grinder to catch the drips of excess juice. Put a portion of the cranberries, an apple slice or an orange slice into the grinder and grind it through, continuing to add ingredients until the job is done. Mix in the sugar. Add another apple or orange to cut the tartness. Refrigerate until ready to serve. Making it ahead of time will let the flavors blend, but we often make it Thanksgiving or Christmas morning, and it seems to work out fine.

~~
Personally, I just eat the canned jelly type, not with whole berries, either. But my wife, my mom, my daughter, and several others like it this way.

 

SNICKERDOODLES

I made these cookies today and they are SO delicious and SO easy to make!!! I'm making another batch 'cause these are almost gone. LOL

INGREDIENTS
1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.

Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

 

Cherry Coke Salad


Ingredients

2-3oz. boxes of Raspberry JELL-O
1-can dark sweet cherries
1-small can of pineapple tidbits
2-8oz pkgs of cream cheese
2-cups of COKE [Diet Coke may be substituted.]
1 1/2 cups of broken pecans

Directions

Drain juice from cherries and pineapple and set aside.

Cut cream cheese into small pieces.

Add juice from pineapple and cherries into a large pan.

Heat until JELL-O is dissolved and very hot.

Add cream cheese, and stir until all cream cheese is covered.

Pour in COKE [or DIET COKE] and stir well.

Stir in cherries, pineapple, and pecans.

Pour into 9x13 pan and refrigerate overnight.

 

***bump***

 

made this for church last night and it was really good.

cranberry coleslaw
1 package cole slaw mix
3T honey
1/2c mayonaise
2T vinegar (I used red wine vinegar)
1/2c dried cranberries, lightly chopped, maybe in half sized

mix the dressing ingredients, mix in the cole slaw mix and cranberries. refrigerate at least 1 hours.

 

><> Bumpity- bump <><

 

Bump!

Bump, 2009
:type:

 

DonnA asked me for this recipe a little while back. My mother-in-law finally got it out today so I could make them for tomorrow. These pies are always better the next day, or even the next, but they seldom last that long around our families. They are a family tradition three generations old, going on four (once our daughter gets serious about cooking).

(Whenever my wife gets out her cousin's ham recipe I will post it, too. I find it funny how people guard recipes. )

Buttermilk Pie

2 (9 inch) pie shells
2 c. sugar
1/2 lb. melted margarine (2 sticks)
4 eggs
2 Tbsp. plain flour (self-rising will work just fine)
1 c. buttermilk
2 tsp. vanilla

Heat oven to 325 degrees.

Beat sugar, flour, eggs, and margarine together for 2 minutes. Add buttermilk and vanilla; beat an additional 2 minutes.

Pour into 2 unbaked pie shells. Be very careful transferring them to the oven as they will be filled up to the brim.

Bake until custard is set, about 50 minutes or so. The filling will settle as it cools. Serve it alone or with some Cool-Whip (we prefer it alone and seldom on a plate... it doesn't make it that far).

 

sounds good and I think I'm going to try it. thank the mother in law for me!

 

Will do. Test the center with a fork for doneness. These pies don't get "solid", but they aren't great if they are runny.