Holiday treat! [Forum Archive]

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Holiday treat!

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Posted by: david

Holiday treats

Health Factor in question

Pumpkin Bars

4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt

1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar

Directions

Preheat oven to 350 degrees F
In a medium bowl, mix the eggs, sugar, oil, and pumpkin
with an electric mixer until light and fluffy. Sift
together the flour, baking powder, baking soda, cinnamon and
salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch
jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool
before frosting.
To make the frosting, cream together the cream cheese
and butter. Stir in vanilla. Add confectioners' sugar a
little at a time, beating until mixture is smooth. Spread
evenly on top of the cooled bars. Cut into 24 squares.

Posted by: Jenny

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

Though.. sounds good.. you teaser..

Posted by: david

That's why I said "Health Factor questionable"

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

Posted by: david

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.

Posted by: david

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.

Posted by: seyone

the pumpkin bread with cream cheese filling sounds awesome.

Posted by: david

and fattening! Thank god the holidays are rare!

Posted by: seyone

yeah, but unfortunately you can make it year round.

Posted by: david

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

Posted by: seyone

you would think so right?

Posted by: david

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

Posted by: david

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

Posted by: david

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

Posted by: david

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.

Posted by: david

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.

Posted by: david

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.

Posted by: david

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.

Posted by: david

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.

Posted by: david

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.

Posted by: david

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.

Posted by: david

[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!

Posted by: david

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

Posted by: david

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

Posted by: david

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

Posted by: david

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.

Posted by: david

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.

Posted by: david

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)

Posted by: david

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.

Posted by: david

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

Posted by: david

Tropical Style Sweet Potatoes

4 c. cooked or canned sweet potatoes, mashed
1 (14 oz.) can crushed pineapple, drained
4 T. butter, melted
1 t. salt
1/4 c. brown sugar
1/8 t. cinnamon
1/2 c. coconut

Combine mashed sweet potatoes with 3/4 c. of the pineapple,
2 T. of the butter, salt, brown sugar and cinnamon; beat well.
Place in a 1 1/2 qt. casserole and heat. Combine remaining
butter and pineapple; add coconut. Mix well and sprinkle over
casserole. Bake at 375° about 40 min. Makes 6 servings.

Posted by: david

Sausage Stuffing For Thanksgiving Day

1 pound bulk breakfast sausage
3/4 cup finely chopped onion
1 1/2 cups finely chopped celery
1 cup (combined) margarine and drippings from sausage
8 cups bread cubes
5 teaspoons poultry seasoning
1/4 teaspoon ground black pepper

Cook sausage. Drain. Melt margarine. Add enough to sausage
drippings to make 1 cup. Sauté onions and celery in
margarine/dripping mixture until onion is tender. DO NOT
BROWN. Stir in about 1/3 bread cubes. Put in big bowl and
add remaining bread cubes, poultry seasoning, and pepper.
Watch your hands, it's hot. Mix well. Stuff turkey. You can
also omit the sausage, increase the bread cubes to 9 cups,
and add a teaspoon or two of salt. You can also add apples,
giblets, oysters, etc. This recipe is very adaptable. When
cooking extra in the oven, place the stuffing in a buttered
casserole dish, and place in a pan of hot water. Cover, and
baste with turkey drippings occasionally.
Serves 12

Posted by: david

Spiced Russian Tea Mix

1/4 cup and 2-tablespoons orange flavored -drink mix, sugar-free
1/4 cup lemonade flavored-drink mix -sugar-free
3/4 cup Iced tea mix, sugar free
1 teaspoon ground cloves
2 tablespoon ground cinnamon

Combine all ingredients, stirring until blended. Store mixture in an
airtight container. For each serving, place 1-teaspoon mix in a cup.
Add
1-cup hot
water, stirring well. Serve hot.

Posted by: david

7-Layer Mexican Dip

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
Garlic for taste
1 cup guacamole
1 cup Thick Salsa
1 cup shredded lettuce
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup chopped green onions
2 Tbsp. sliced pitted ripe olives

Mix cream cheese and seasoning mix until well blended. Spread onto bottom of 9-inch pie plate or quiche dish.
Layer remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled.
Serve with tortilla chips.

Special Extra: Sprinkle chopped fresh cilantro over the top.

Posted by: david

Baked Apple and Cheese Casserole

1 package (12-oz.) Stouffers's Escalloped Apples, defrosted according to
package directions
1/2 cup sugar
3 tablespoons flour
1 cup shredded cheddar cheese
1/4 cup butter or margarine, melted
1/2 cup crushed round butter-style crackers
3 tablespoons Apple Juice

-Preheat oven to 350°F. Grease a 1-quart baking dish.
-Mix sugar and flour in a small bowl; slowly stir in apple juice.
Mix melted butter and cracker crumbs in a separate small bowl.
-Place escalloped apples in prepared baking dish. Layer sugar
mixture; cheese and cracker crumb mixture over apples.
-Bake for 20 to 30 minutes, or until hot and top is browned

Posted by: david

Milanese Chicken Breasts Topped With Tomatoes And Arugula

2 whole chicken breasts, skinned, split, boned and excess fat trimmed
3 eggs
Coarse salt and freshly ground pepper to taste
2 cups bread unseasoned bread crumbs
2 teaspoons minced fresh rosemary leaves
3 ripe tomatoes, chopped
2 large bunches arugula, stems removed & torn into bite-sized pieces
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Olive oil for frying
Lemon wedges

Mix tomato and arugula together with extra virgin olive oil and salt and
pepper to taste. Set aside.

Gently pound chicken flat between pieces of wax paper or plastic wrap.
They should be about the same thickness as veal scalopini. Lightly beat
eggs in a shallow bowl; season with salt and pepper. Combine breadcrumbs
and rosemary in small bowl; spread them out on a plate.

Dip chicken in egg, then in breadcrumbs, coating both sides.

Pour enough oil into a skillet to come to a depth of 1/2 inch. When oil
is hot, fry breaded chicken until golden brown on both sides and just
cooked through, approximately 4 minutes. Place chicken on paper towels
to drain as you lift them out of frying pan.

Arrange on a serving platter; top with tomato-arugula mixture. Garnish
with lemon wedges.

Posted by: david

Olive Cheese Balls

1 8-ounce package cream cheese
8 ounces blue cheese, crumbled
1/4 cup butter or margarine, softened
2/3 cup chopped pitted ripe olives, well drained (one 4-1/2-ounce can)
2 tablespoons snipped fresh chives
1/3 cup coarsely chopped walnuts or almonds, toasted
Fresh parsley (optional)
Assorted crackers or apple slices

**Place cream cheese, blue cheese, and butter or margarine in a
large bowl; let stand until room temperature. Beat cheeses and butter
with electric mixer on low speed until smooth. Stir in olives and chives.
Cover and chill for at least 4 hours or up to 24 hours.

**Shape mixture into a ball; cover and chill until serving time. To serve,
roll in nuts. Let stand for 15 minutes. If desired, garnish with parsley.
Serve with assorted crackers or apple slices. Makes 3 cups (forty-eight
1-tablespoon servings). Make-ahead tip: Prepare cheeseball, except do
not roll in nuts; cover and chill up to 24 hours before rolling in nuts and serving

Posted by: david

Ginger-Cranberry Relish

2 cups Cranberries (whole, fresh)
1 cup Granulated sugar
1 cup Water
1 1/2 teaspoons Ginger (fresh, peeled and minced)

Place all of the ingredients in a saucepan. Bring to a boil. Reduce
the heat and cook, stirring frequently, until the cranberries break
down (40-60 minutes). Cool before serving. Makes about 2 cups

Posted by: david

Double Layer Pumpkin Cheesecake

Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened

1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
dash ground nutmeg
1/3 cup HONEY MAID Graham Cracker Crumbs
1/2 cup thawed COOL WHIP FREE Whipped Topping

Preparation
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.

POUR remaining plain batter into crust. Top with pumpkin batter.

BAKE at 325°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp. of the whipped topping.

Posted by: david

Baked Bananas With Vanilla Cream

6 green-tipped bananas
1 -12 oz. jar apricot preserves
3/4 c. orange juice
1/2 c. flaked coconut
1 pt. vanilla ice-cream, softened

Preheat oven to 375
degrees. Peel bananas; arrange in shallow baking dish. Heat preserves in
small saucepan until melted. Remove from heat; stir in orange juice. Pour
over bananas; sprinkle with coconut. Bake, uncovered, for 20 minutes or
until bananas are tender; top each with serving of ice-cream...Yield: 6
servings.

Posted by: david

New York Roast Beef

1 large roast, lean
1/4 c. canola oil
1 tsp. garlic powder
1 tsp. oregano
pepper to taste 5 garlic
cloves, sliced thin, put slits in roast insert garlic cloves . flour
PUT garlic in roast, season, with salt, pepper and oregano, dredge in
flour. Fry in hot grease, until brown on all sides. Use 3 cups water,
set oven to 350 degrees, for 2 hours.. When done , remove roast, thicken
juices with 2 tsp. cornstarch... add a little milk to enhance the flavor

Posted by: david

Christmas Eggnog French Toast

2 C eggnog
1 egg slightly beaten
1/2 tsp cinnamon
6 Croissants
3 TBS. butter

In a shallow bowl, mix the eggnog, and cinnamon. stirring well.
Slice the croissants lengthwise.
Melt one tablespoon of butter in a skillet or on a griddle.
Dip 1 croissant half in the batter and place in the griddle.
Repeat with the remaining halves.
Cook on each side for 1 to 1 1/2 minutes, or until golden brown.
Use remaining butter as needed. Remove to a serving platter.

Serve at once with warm maple syrup

Posted by: david

Cornbread Stuffed Turkey Breasts
Prep: 15 min, Cook: 2:20.
1/3 cup cornmeal
1/2 cup all purpose flour, plus extra for dusting
1/2 tsp. baking powder
1/4 tsp. salt necessary
1 Tbs. sugar
1/4 cup lowfat milk
1/4 cup water
1 egg, lightly beaten
2/3 cup frozen corn, thawed
1/4 cup unsalted butter
1 celery rib, finely chopped
4 scallions, trimmed and finely chopped
1 egg yolk, lightly beaten
1/4 tsp. dried thyme, crumbled
1/8 tsp. cayenne
1/2 cup chicken stock
2-1/2 lbs. turkey breast halves, with bone
wooden skewer or toothpick
6 slices bacon, cut in half
1/4 cup brown sugar
oven roasting bag(s)
1 cup cranberry sauce
1 tsp. cornstarch
1 Tbs. water
Preheat oven to 400°F. Sift together first 5 ingredients in a mixing bowl. Add next 4 ingredients. Mix thoroughly. Transfer mixture to a buttered loaf pan. Bake 20 minutes or until tester comes out clean when inserted in center. Set aside to cool. (This step can be done ahead of time.)

If using one turkey breast, crumble half the cornbread in a mixing bowl. Set aside the remaining cornbread for another use. If using more than one turkey breast, crumble all the cornbread. Preheat oven to 350°F. Melt butter in a heavy nonstick skillet over medium heat. Sauté celery and scallions 5-7 minutes, stirring frequently until celery is softened. Remove from heat and cool slightly. Stir in egg yolk, thyme and cayenne. Transfer to crumbled cornbread and mix thoroughly. Stir in chicken stock until just moistened.

Cut a deep horizontal pocket in the thick part of turkey breast fillet without cutting all the way through. Stuff cavity with cornbread mixture. Close cavity using skewers or toothpicks. Lightly dust turkey breast with flour, shaking off excess. Arrange bacon slices over turkey to cover completely. Secure with toothpicks. Sprinkle brown sugar over bacon. Place turkey breast in oven roasting bag. Tie bag securely and pierce according to package directions. Arrange in a large baking dish and roast 1-3/4 to 2 hours until golden and cooked through. Remove turkey from roasting bag and set aside.

Combine 1/4 cup turkey cooking juices with cranberry sauce in a heavy saucepan. Combine cornstarch and water in a small bowl and mix thoroughly. Stir into cranberry mixture. Cook over medium high heat 3-5 minutes, stirring constantly until mixture comes to a boil and begins to thicken. Slice turkey crosswise and serve with cranberry sauce.

Posted by: david

Pork Roast with Apple-Mustard Glaze

3 lbs. boneless pork sirloin roast
1/3 cup apple juice concentrate, thawed
2 Tbs. cider vinegar
1 Tbs. honey
1 Tbs. Dijon mustard
1 tsp. soy sauce
1/2 tsp. dried marjoram, crushed
1/4 tsp. paprika
3 Granny Smith apples, cored and sliced in wedges
water
1 Tbs. cornstarch
Preheat oven to 325°F. Place roast in a shallow roasting pan. Combine next 7 ingredients and pepper to taste in a bowl and stir well. Brush mixture over pork. Roast 45 minutes, basting occasionally with apple juice mixture. Add apple wedges to roasting pan and continue to roast another 30-45 minutes, or until a meat thermometer reads 160°F. Remove from oven and strain juices into a saucepan. Add water to make 1 cup. Stir together cornstarch and 1 Tbs. water in a small bowl. Add to saucepan and cook and stir over high heat until thickened and bubbly. Slice roast and serve with apples and sauce.

Posted by: david

1/3 cup dry sherry
1/3 cup orange juice
1/2 cup mixed dried fruit, chopped, or dried fruit bits
1-1/2 cups packaged cornbread stuffing mix
1/2 cup mushrooms, sliced
1/4 cup chopped pecans
1/4 tsp. fresh rosemary, crushed
1/4 tsp. fresh thyme, crushed
3 lbs. rib crown roast of lamb

Combine first 3 ingredients in a bowl and soak 15 minutes. Combine next 5 ingredients and salt to taste in a separate bowl. Pour in sherried fruit mixture. Preheat oven to 375°F. Place a small piece of foil under center of roast to hold stuffing. Place lamb on rack in a shallow roasting pan. Fill center with stuffing. Cover rib ends of roast and stuffing with foil. Roast 20-25 minutes per 1 lb., or until a meat thermometer registers 150°F for medium rare or 160°F for medium.

Posted by: david

My intentions are CLEAR! To have you enjoy a WHOOP ASS holiday and/or to make your mouth water NOW!

Posted by: david

1 lb. white dinner rolls
1 package non-instant butterscotch pudding mix
1 cup brown sugar
1 Tbs. ground cinnamon
3/4 cup walnuts or pecans, chopped
1/2 cup unsalted butter, melted
Place frozen rolls in a 9x13 inch baking pan that has been coated with nonstick cooking spray. Mix next 4 ingredients in a bowl. Drizzle rolls with melted butter and sprinkle pudding mixture over top. Cover with plastic wrap that has been coated with nonstick cooking spray. Let rise 1-1/2 to 2 hours, or until doubled in size. Preheat oven to 350°F. Bake 30 minutes. Invert onto a platter and spoon extra caramel sauce over buns.

Serves 18, I think!

Posted by: david

Squash with Maple-Ginger Butter

2 lbs. acorn squash, quartered, seeds and peel discarded
1-1/2 Tbs. pure maple syrup
1 Tbs. unsalted butter
1 Tbs. fresh ginger, grated
1 tsp. lime or lemon juice
Place squash in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Melt maple syrup and butter in a saucepan over low heat. Put ginger in a small sieve set over a bowl and press firmly to extract the juice. You should have about 1 tsp. juice. Stir ginger and lime juice into syrup mixture. Spoon over squash and serve immediately.

Posted by: david

Southern Sweet Potato Casserole

2 eggs
1/2 cup light molasses
1/2 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted and cooled
3 sweet potatoes, peeled and grated to make 2 cups
2 Tbs. candied ginger, finely chopped
1 orange, zest grated, juiced
3 Tbs. all purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. cloves
1/8 tsp. mace

aluminum foil

Preheat oven to 375°F. Combine first 4 ingredients in a bowl. Beat with an electric mixer. Add remaining ingredients and salt to taste. Mix thoroughly. Transfer mixture to a lightly buttered covered 2 quart casserole dish. Cover and bake 20 minutes. Remove cover and bake 10 minutes longer until top is crispy. Serve hot or at room temperature.

Posted by: Leslie

You NEED to stop this EVIL posting...some people are battling fat faces

Posted by: david

Quick Turkey and Spinach Tetrazzini

1/4 lb. spaghetti, broken into 3 inch to 4 inch lengths
1-1/2 cups cooked turkey breast, cut into bite-size pieces
9 ounces frozen creamed spinach, thawed
1 cup lowfat ricotta cheese
1/4 cup oil packed sun dried tomatoes* (optional), drained and chopped
1 large clove garlic, minced
2 Tbs. grated Parmesan cheese
Preheat oven to 500°F. Cook spaghetti in a large pan of boiling water 10 minutes, or until al dente. Drain, reserving 1/4 cup cooking liquid. Mix spaghetti with next 5 ingredients, reserved cooking liquid and half the Parmesan in a bowl. Season with salt and pepper to taste and mix thoroughly. Spread mixture in a shallow dish. Sprinkle with remaining Parmesan. Bake 10 minutes, or until heated through and top is golden.

Posted by: Leslie

What did I say?!!

Posted by: david

Quote:

Originally posted by Leslie2196
You NEED to stop this EVIL posting...some people are battling fat faces

Oh but darling,

It's the holidays! Hey, I should go get Anna Nicole's new cookbook!

Wait till' I gather my special "Christmas meals" Mmmmnnn..... delicious!

The "Easy Stick Buns" I almost put your name on that recipe because of your "LOVE" with Cinnabons!

Posted by: Leslie

Quote:

Originally posted by davidjasondean
Oh but darling,

The "Easy Stick Buns" I almost put your name on that recipe because of your "LOVE" with Cinnabons!

Youa re lucky, I thought you were gonna say because of my love for sumptin else!!

LMAO

I dunno why I am all pornal today

Posted by: david

Quote:

Originally posted by Leslie2196
You are lucky, I thought you were gonna say because of my love for sumptin else!!

LMAO

I dunno why I am all pornal today

Yeah, you almost got my ass kicked from the GF with your post of favorite web sites!

You better tell the BF to break you off some... no, I mean, A LOT when you get home tonight!

BTW, I hope your looking at the recipe's in the holiday treats, section! Many wonderful old fashion idea's from my sister, grandmother etc.....!

I dedicate it all to "you".

Posted by: david

Glazed Grilled Pork Tenderloin

4 pork tenderloin chops
1/2 tsp. coarsely ground black pepper
2/3 cup orange marmalade
1/4 cup fresh mint, chopped
1/4 cup lite soy sauce
4 cloves garlic, minced

Prepare grill or turn on broiler. Butterfly tenderloin by cutting a lengthwise slit 2/3 of the way into each tenderloin, without cutting all the way through. Place tenderloin between 2 sheets of plastic wrap. Flatten slightly with a mallet or other heavy flat object. Sprinkle with pepper. Combine remaining ingredients in a small nonreactive saucepan. Brush mixture over tenderloin. Set aside remaining marmalade mixture. Grill or broil tenderloin about 8 minutes per side, basting frequently with marmalade mixture. Heat remaining marmalade mixture over medium heat about 1 minute, stirring until warm. Serve tenderloin with marmalade mixture.

Posted by: Leslie

Quote:

Originally posted by davidjasondean
Yeah, you almost got my ass kicked from the GF with your post of favorite web sites!

You better tell the BF to break you off some... no, I mean, A LOT when you get home tonight!

BTW, I hope your looking at the recipe's in the holiday treats, section! Many wonderful old fashion idea's from my sister, grandmother etc.....!

I dedicate it all to "you".

Posted by: CLPgold

OMG I love anything w/ Pumpkin or Pork. So pornalistic I know. I love sausage too just never go near it... LMFAO

I can modify all of these. Gotta great recipe for Pumpkin/Ginger Puff Cookies that are HEALTHY. Will post later.

Oh yea, I love ginger stuff too, as long as it's sweetened.

Thanks again DJD. WOW!

Our Thanksgiving is over, but you always gotta eat right?

OK I just had to do a lot of editing. Can you say DRUNK!

Posted by: david

Quote:

Originally posted by CLPgold
OMG I love anything w/ Pumpkin or Pork. So pornalistic I know. I love sausage too just never go near it... LMFAO

I can modify all of these. Gotta great recipe for Pumpkin/Ginger Puff Cookies that are HEALTHY. Will post later.

Oh yea, I love ginger stuff too, as long as it's sweetened.

Thanks again DJD. WOW!

Our Thanksgiving is over, but you always gotta eat right?

OK I just had to do a lot of editing. Can you say DRUNK!

I know that your drunk and your posting tonight is quite entertaining! I KNOW you love PORK but I never knew you LOVED pumpkin. What an interesting combo!

Well, let me know how they turn out!

Posted by: david

Do this if your intending to freeze it for the moment

Crockpot Turkey Breast

2 - 3-1/2 lb frozen turkey breast (not thawed)
1/2 cup orange juice
1/2 cup water
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 cup sugar

Place frozen turkey breast in slow cooker.
Pour remaining ingredients on top. Cover and
cook on low for 7 - 8 hours.

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Holiday treat!

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