Thread: Holiday treat!

Dave.. read the headline!! it says HEALTHY RECIPES!!

Though.. sounds good.. you teaser..

That's why I said "Health Factor questionable"

Awww.... it's the holidays, though!

PUMPKIN BREAD WITH CREAM CHEESE FILLING

3 1/2 C. flour
2 T. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3 C. sugar
1 C. vegetable oil
4 eggs
2/3 C. water
2 C. pumpkin

Filling
8 oz. cream cheese, softened
1 egg
1/2 C. sugar
1/2 C. chopped pecans

Mix filling ingredients in order listed and set aside.

Sift dry ingredients together. Mix pumpkin, water, oil and eggs together.
Pour into dry mixture and mix well. Pour 1/2 of batter into 2 greased
9 x 5-inch loaf pans. Next pour a layer of filling in each pan (using all
of the filling). Finish topping with remaining bread batter. Bake at 350ºF
for 1 hour and 15 minutes, or until a wooden pick inserted in the middle
of the loaf comes out clean.

Cool before removing from pans.

Best Ever Cornbread

1 egg
1 1/3 cups milk
1/4 cup vegetable oil
2 cups self-rising corn meal mix
1 (8 ounce) can cream-style corn
1 cup sour cream

Heat oven to 425
Grease a 9 inch iron skillet.
In a large bowl, beat the egg.
Add milk, oil, sour cream, cream corn, and cornmeal mix;
stir until cornmeal is just dampened. Pour batter into greased skillet.
Bake for 25 to 30 minutes, or until knife inserted in center
comes out clean.

the pumpkin bread with cream cheese filling sounds awesome.

and fattening! Thank god the holidays are rare!

yeah, but unfortunately you can make it year round.

that is so true! But, people like you and I would most likely make it due to holiday spirit, right???

you would think so right?

I get sick of sweets real fast..........thank god! And I'd rather have protein than desserts and ol' day!

I guess you could say I'm fortunate that way!

Maple Mashed Sweet Potatoes

1/2 cup maple-flavored syrup
1 Tbsp. butter or margarine
1 can (40 oz.) sweet potatoes, drained
1/3 cup PLANTERS Pecan Pieces

Preparation
PLACE syrup and butter in medium saucepan. Bring just to boil on medium heat. Reduce heat to low; simmer 2 minutes.
ADD sweet potatoes; stir to coat. Cook 10 minutes, stirring occasionally. Remove from heat. Beat with electric mixer on medium speed until smooth.
PLACE sweet potato mixture in serving dish; sprinkle with pecans

Hawaiian Fudge

2 cups white sugar
1/2 cup crushed pineapple (drained)
1/2 cup cream
1 tablespoon butter
1 cup pecans
few drops of green color (optional)
Cook sugar, pineapple, cream, and butter to soft ball stage. Add Pecans
and coloring if used. Beat till thick. Pour in 8 inch buttered pan.

Gingerbread Coffee

3 Cups Coffeemate Powdered Creamer
1 Cup Packed Dark Brown Sugar
1 Tsp Ginger-Ground
1 Tsp Cinnamon-Ground
1 Tsp Allspice-Ground
1 Tsp Nutmeg-Ground
1 Tsp Cloves-Ground
3/4 Cup Instant Coffee

Place all of the ingredients into a food processor and turn on until a fine
powder. Use a couple of heaping teaspoons or more according to taste.
To make the flavored coffee creamer just leave out the coffee portion. You
can also use decaffeinated coffee.

Parmesan-Olive Pasta

1 can (6 oz.) pitted ripe olives, drained
1/4 cup olive oil
4 tsp. lemon juice
2 cloves garlic, peeled
1/2 cup Shredded Parmesan Cheese
1/2 cup finely chopped fresh basil leaves
1 pkg. (9 oz.) Fettuccine, cooked, drained


Place olives, oil, juice and garlic in food processor
container; cover. Process until coarsely pureed. Stir in
cheese and basil.

Toss with hot pasta.

Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
1/3 cup butter
1/4 cup granulated sugar
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can Pumpkin
2/3 cup Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (16 ounce) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract


*-Preheat oven to 350 degrees F.
*-Combine graham cracker crumbs, butter and granulated
sugar in medium bowl. Press onto bottom and 1 inch up
side of ungreased 9-inch springform pan.
*-Bake for 6 to 8 minutes (do not allow to brown).
*-Cool on wire rack for 10 minutes.
*-Beat cream cheese, granulated sugar and brown sugar
in large mixer bowl until fluffy. Beat in eggs, pumpkin
and evaporated milk. Add cornstarch, cinnamon and
nutmeg; beat well. Pour into crust.
*-Bake for 55 to 60 minutes or until edge is set but center
still moves slightly.
*-Combine sour cream, granulated sugar and vanilla extract
in small bowl; mix well. Spread over surface of warm
cheesecake. Bake for 5 minutes. Cool on wire rack.
Refrigerate for several hours or overnight.
Remove side of springform pan.

BBQ CHICKEN PIZZA

1 12-inch pizza shell or pre-baked crust
1 Cup Barbecue sauce
2 cooked Chicken breasts, diced
10 ounces Mozzarella cheese, shredded
1/2 cup red onion, chopped
1/2 cup green pepper, chopped


Preheat oven to 450 degrees. Spread the BBQ sauce evenly
over the entire crust. Sprinkle chicken breast, onion and
pepper over crust. Top with cheese and bake for 10 to 12
minutes, or until cheese is melted.

MORE HOMEMADE PIZZA TOPPING IDEAS:


~Refried beans, salsa, ripe olives and grated Cheddar
or Monterey Jack cheese.

~Pizza sauce, pepperoni slices, thin strips of green
bell pepper, shredded mozzarella.

~Pizza sauce, red, green and yellow bell pepper strips,
chopped onion and fresh mozzarella or provolone cheese.

~Pizza sauce, pineapple tidbits, Canadian bacon, chopped
green bell pepper and shredded mozzarella.

The holidays are fast approaching. Kick your pumpkin pie up a notch this year with walnuts. They'll know you made this one from scratch.

Walnut Crunch Pumpkin Pie

A candied layer of walnuts is broiled on top of this creamy pumpkin pie for an elegant version of the traditional holiday dessert.

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 1/4 cups coarsely chopped walnuts
3/4 cup packed brown sugar
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk
3/4 cup sugar
2 large eggs, lightly beaten
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
3 Tbs butter, melted



Preheat oven to 425° F.
Combine walnuts and brown sugar in small bowl. Place 3/4 cup of nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour batter over nuts.
Bake for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
Combine butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.

[B] Hee Hee! [B/]


PORK CHOP CASSEROLE

2 (1-oz) packages dry onion soup mix
3 cups water
2 cups instant rice
1 (4.5-oz) can mushrooms, drained
salt and pepper to taste
6 (3/4-inch thick) pork chops
1 Santa Clause ornament

Preheat oven to 350 degrees F

In a medium-size bowl, mix dry onion soup mix and water until
dissolved. Pour mixture into a 10x15-inch baking dish. Add rice and
mushrooms and mix to distribute well. Salt and pepper to taste. Add
pork chops in a single layer on mixture. Push pork chops down into
mixture and make sure they are covered with it.

Cover baking dish tightly with aluminum foil and bake in the preheated
oven for 1 hour.

Place Ornament somewhere on someone's plate!

Spiced Tea

2 cups water
10 whole cloves
1 stick of cinnamon, crushed
peel of 1 lemon & one orange

Bring the above to a boil. Let stand 2 hours.
Bring to boil again & add:

3 tsp. lose tea or 3 tea bags.
Steep for 10 min. Strain & add:
3/4 cup sugar
1 cup orange juice
1 cup pineapple juice
1/2 cup lemon juice

PUMPKIN PIE SQUARES

1 can Pumpkin (12 oz)
1 can Evaporated Milk (12 oz)
3 Eggs (beaten)
2 tsp. Pumpkin Pie Spice
1 cup Sugar
1 tsp. Salt
1 pkg. Yellow Cake Mix
1/2 cup Butter (slices)
1 cup Pecans (chopped)

In mixing bowl combine first 6 ingredients ingredients.
Pour into a 11" x 13" baking dish.
Sprinkle dry Cake Mix over top.
Place Butter slices on top of cake mix. Sprinkle with chopped Pecans.
Bake at 350 degrees for 30 to 40 minutes. Cool and slice into squares.
Serve topped with a dollop of Whipped Cream

Sugar Free Pumpkin Bread
Ingredients

1/4 cup margarine, softened
10 3/4 teaspoons Equal® Measure or 36 packets Equal® sweetener or 1 1/2 cups Equal® Spoonful
1 egg
2 egg whites
1/2 to 3/4 teaspoon orange extract
1 cup canned pumpkin
1 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup raisins, chopped
1/3 cup chopped pecans
3 Tablespoons apricot spreadable fruit
Pecan halves or chopped pecans, optional

Directions

Beat margarine and Equal® Measure until blended in mixer bowl; beat in egg, egg whites, orange extract, and pumpkin. Mix in combined flour, baking powder, baking soda, salt and spices; mix in chopped raisins and chopped pecans.
Spoon batter evenly in greased loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches. Bake bread in preheated 350 degree F oven until browned and toothpick inserted in center comes out clean, 50 to 60 minutes. Cool bread in pan 5 minutes; remove from pan and cool on wire rack. Heat spreadable fruit until melted in small saucepan; brush on bread and garnish with pecans.

Makes 1 loaf (about 16 slices).

Serving size:
Yield:
Exchanges:
Nutrition: 1 slice
16
1 Bread, 1 Fat
125 Calories, 2 g Protein, 18 g Carbo, 5 g Fat

Sweet Potato Biscuits

1 cup mashed, cooked sweet potato
1/4 cup sugar
1 beaten egg
1 tablespoon butter, melted
1 cup milk
3 cups self-rising flour
1 teaspoon baking powder
1/2 cup shortening

In a medium bowl, mix together sweet potato, sugar, egg, and butter
until smooth. Stir in milk and set aside.

Sift together flour and baking powder into a large mixing bowl.
Cut in shortening until mixture resembles coarse crumbs. Make a well in
the center of dry mixture. Add sweet potato mixture and stir until
just combined.

Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes.

Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch
biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on a
large baking sheet.

Bake at 400 degree F for 15 to 20 minutes or until lightly browned.
Makes 16 to 18 biscuits.

Honey BBQ Shredded Pork

1 pork shoulder or picnic roast (remove visible fat) or 3 to 4 pounds turkey legs
1-¼ cups ketchup
½ cup water
½ cup honey
1 cup chopped celery
1 cup chopped onion
2 Tbs lemon juice
3 Tbs white vinegar
3 Tbs Worcestershire sauce
2 Tbs dry mustard
1 tsp salt
½ tsp ground black pepper
8-10 crusty rolls or flour tortillas

In 9x13-inch pan, combine all ingredients.
Cover with foil and roast at 300 degrees F oven for 3 to 3-½ hours.
Shred meat using two forks, removing all bones and skin. Stir with sauce.
Serve in crusty rolls or warmed flour tortillas.

Sweet Potato Casserole

5 large sweet potatoes, peeled & cut crosswise (approx. 3/4 inch slices)
1/2 cup dark brown sugar
dash of salt
dash of pepper
4-6 TBS. butter
1/2 cup chopped walnuts
place 1/2 of the potatoes in a baking dish and sprinkle with about 1/2 of the sugar, salt and pepper
dot with half of the butter - repeat -sprinkle with walnuts....
cover and bake about 35 min.
remove cover and bake for an additional 30-40 min.
(for sweeter potatoes add more sugar and butter)

Mexican Hamburger and Rice

1 pound ground round
1 onion, chopped
1 10-oz. can diced tomatoes
1 cup rice
1 cup water
1 package taco seasoning
1 and 1/2 cups lettuce, chopped
1 tomato, chopped
1 cup black olives, sliced
1 avocado, diced
2 cups Monterey Jack cheese, shredded
1 cup sour cream
Tortilla chips
Cook hamburger and onion together in a skillet until meat is well done.
Drain off fat. Add canned tomatoes, rice, water and taco seasoning. Cook
over medium heat until rice absorbs the water. Remove from heat and add
lettuce, tomato, black olives, avocado, cheese and sour cream to the top
of the hamburger and rice. Serve with tortilla chips.

Cream Cheese Mints


1 3-oz pkg. cream cheese (room temperature)
1/4 - 1/2 tsp. flavoring (peppermint, butter, almond, wintergreen, etc)
food coloring or colored sugared (optional)
2 1/2 - 3 cups powdered sugar


Mix cheese in bowl until soft. Add coloring and flavoring and gradually
add the sugar. Mix and knead until it is the consistency of pie dough or
putty. Roll into balls the size of a marble. Dip in granulated sugar and
press firmly into a candy mold. Unmold at once onto waxed paper.
Once firm transfer onto a cake rack and let dry for a few hours. They
will keep a long time if you store them in an air-tight container.
Makes about 6 dozen mints.

If you don't add the coloring, you can roll the mints in colored sugar
if you choose. If you don't have candy presses, roll the mints and then
flatten with a fork for a pretty design