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It is Christmas in the heart that puts Christmas in the air.
~W.T. Ellis

Eight Gifts
 
~Shared by Mary H., Montreal, Canada

Below are eight gifts that don't cost a cent to give.

1) THE GIFT OF LISTENING...
But you must REALLY listen. No interrupting, no daydreaming, no planning your response. Just listening.

2) THE GIFT OF AFFECTION...
Be generous with appropriate hugs, kisses, pats on the back and handholds. Let these small actions demonstrate the love you have for family and friends.

3) THE GIFT OF LAUGHTER...
Funny pictures.  Share articles, funny stories and funny greetings.  Your gift will say, "I love to laugh with you."

4) THE GIFT OF A WRITTEN NOTE...
It can be a simple "Thanks for the help" note or a full sonnet. A brief, handwritten note may be remembered for a lifetime, and may even change a life.

5) THE GIFT OF A COMPLIMENT...
A simple and sincere, "You look great in red," "You did a super job" or "That was a wonderful meal" can make someone's day.

6) THE GIFT OF A FAVOR...
Every day, go out of your way to do something kind. Helping elderly cross the road can be nice.

7) THE GIFT OF SOLITUDE...
There are times when we want nothing better than to be left alone.  Be sensitive to those times and give the gift of solitude to others.

8) THE GIFT OF A CHEERFUL DISPOSITION...
The easiest way to feel good is to extend a kind word to someone, really it's not that hard to say, Hello or Thank You.

~Author Unknown

Gift Ideas For Christmas - 5 Awesome Christmas Gift Basket Ideas
By Brenda Ballentine

People really enjoy getting gift baskets. I guess it's because a gift basket is really a "goodie basket" that's filled with all sorts of items that make someone happy to receive it. Gift baskets have really evolved since the old days of the fruit basket. While fruit baskets are still popular (especially for the health conscience), there are a wide variety of things that is now acceptable to put into a gift basket.

Today, gift baskets often have themes, meaning that the contents are narrowed down to a specific category. A food themed basket can contain anything from organic tea to wine and cheese. It can contain nostalgic candies or different kinds of brownies. The first thing you should do when deciding to give someone a gift basket is to pick out a theme that you think that person will like.

Whether you make the gift basket yourself or buy it from a specialty store, you'll find that half the fun is deciding what type of basket to get. And, keep in mind that gift baskets aren't just for ladies anymore. A gift basket can be given to men and couples as well. If you decided to give everyone on your list a gift basket, it would make your Christmas gift giving really easy.

Here's some examples of themed gift baskets:

Chocolate Lover Basket - for anyone on your gift list who loves chocolate, this is a no-brainer. As a chocolate lover myself, I know my eyes would pop open if I received a basket filled with chocolate candy bars, chocolate fudge, chocolate chip cookies, chocolate truffles, chocolate malt balls, chocolate covered pretzels, chocolate covered dried fruit and packets of cocoa hot chocolate.

Tailgate Party Basket - sports fans love to snack before and during a game. This basket can contain items like, snack chips, pretzels, peanuts, cashews, pistachios, cheese crackers, soda crackers, cheese dips, brownies, cookies, cheeses, salami and a colorful chip and dip tray.

Wine and Cheese Basket - if you know that someone enjoys wine, then this will be a gift basket that they'll love. Select two bottles of different wine from any vintage. You might select a bottle of Red, Merlot, Rose, Port, White Zinfandel or White wine. Then add several hard and soft cheeses, some nice crackers, wine stoppers and a corkscrew.

A Taste of Italy Basket - many people love Italian food so this is a nice idea and something a little different. This basket could include items like: all natural dried pasta (regular, whole wheat, spinach, etc.), extra virgin olive oil, two jars of premium pasta sauce, a jar of sun dried tomatoes, cheese straws, balsamic vinegar, garlic bread sticks and grated Parmesan cheese.

Spa Day Basket - many people could use a relaxing break but can't get away to a real spa. This basket will provide them with everything they need to enjoy a relaxing homemade spa vacation. It can include items like: bubble bath, bath salts, shower gel, shampoo, conditioner, high quality skin moisturizer, back scrubber, plush towel, plush slippers, scented candles and a relaxing music DVD.

Article Source: http://EzineArticles.com/?expert=Brenda_Ballentine

HOLIDAY COOKIE TIPS

~Shared by Patricia, Charlevoix, MI

1. If you eat a Christmas cookie fresh out of the oven, it has no calories because everyone knows that the first cookie is the test and thus calorie free.  
 
2. If you drink a diet soda after eating your second cookie, it also has no calories because the diet soda cancels out the cookie calories.

3. If a friend comes over while you're making your Christmas cookies and needs to sample, you must sample with your friend.  Because your friend's first cookie is calories free, (rule #1) yours is also.  It would be rude to let your friend sample alone and, being the friend that you are, that makes your cookie calorie free.

4. Any cookie calories consumed while walking around will fall to your feet and eventually fall off as you move.  This is due to gravity and the density of the caloric mass.

5. Any calories consumed during the frosting of the Christmas cookies will be used up because it takes many calories to lick excess frosting from a knife without cutting your tongue.

6. Cookies colored red or green have very few calories.  Red ones have three and green ones have five - one calorie for each letter.  Make more red ones!

7. Cookies eaten while watching "Miracle on 34th Street" have no calories because they are part of the entertainment package and not part of one's personal fuel.

8. As always, cookie pieces contain no calories because the process of breaking causes calorie leakage.

9. Any cookies consumed from someone else's plate have no calories since the calories rightfully belong to the other person and will cling to their plate. We all know how calories like to CLING!

10. Any cookies consumed while feeling stressed have no calories because cookies used for medicinal purposes NEVER have calories.  It's a rule!

So, go out and enjoy those Christmas Cookies - we only get them this time of year!



Washington Post's Mensa Invitational

~Shared by Jim H., Calgary, Alberta, Canada

Here are the winners of  this year's Washington Post's Mensa Invitational which once again asked readers to take any word from the dictionary, alter it by adding, subtracting, or changing one letter, and supply a new definition:

1. *Cashtration* (n.):  The act of buying a house, which renders the subject financially impotent for an indefinite period of time.

2. *Ignoranus*:  A person who is both stupid and an a$$hole.

3. *Intaxication*:  Euphoria at getting a tax refund, which lasts until you realize it was your money to start with.

4.  *Reintarnation*:  Coming back to life as a hillbilly.

5. *Bozone* (n.):  The substance surrounding stupid people that stops bright ideas from penetrating.  The bozone layer unfortunately, shows little sign of breaking down in the near future.

6. *Foreploy*:  Any misrepresentation about yourself for the purpose of getting laid.

7.  *Giraffiti*:  Vandalism spray-painted very, very high.

8. *Sarchasm*:  The gulf between the author of sarcastic wit and the person who doesn't get it.

9. *Inoculatte*:  To take coffee intravenously when you are running late.

10. *Osteopornosis*:  A degenerate disease. (This one got extra credit.)

11. *Karmageddon*:  It's like, when everybody is sending off all these really bad vibes, right?  And then, like, the Earth explodes and it's like, a serious  bummer.

12.  *Decafalon* (n.):  The gruelling event of getting through the day consuming only things that are good for you.

13. *Glibido*:  All talk and no action.

14. *Dopeler  Effect*:  The tendency of stupid ideas to seem smarter when they come at you rapidly.

15.  *Arachnoleptic Fit* (n.):  The frantic dance performed just after you've accidentally walked through a spider web.

16. *Beelzebug* (n.):  Satan in the form of a mosquito, that gets into your bedroom at three in the morning and cannot be cast  out.

17.  *Caterpallor* (n.):  The colour you turn after finding half a worm in the fruit you're eating.


The Washington Post has also published the winning submissions to its yearly contest in which readers are asked to supply alternate meanings for common words. And the winners  are:

1. *Coffee*, n.  The person upon whom one coughs.

2. *Flabbergasted*, adj.  Appalled by discovering how much weight one has gained.

3. *Abdicate*, v.  To give up all hope of ever having a flat stomach.

4. *Esplanade*, v.  To attempt an explanation while drunk.

5. *Willy-nilly*,  adj.  Impotent.

6.  *Negligent*,  adj.  Absentmindedly answering the door when wearing only a nightgown.

7.  *Lymph*, v.  To walk with a lisp.

8. *Gargoyle*, n.  Olive-flavoured mouthwash.

9.  *Flatulence*, n.  Emergency vehicle that picks up someone who has been run over by a steamroller.

10. *Balderdash*, n.  A rapidly receding hairline.

11. *Testicle* n.  A humorous question in an exam.

12. *Rectitude*, n.  The formal, dignified bearing adopted by proctologists.

13.  *Pokemon*, n.  A Rastafarian proctologist.

14. *Oyster*, n.  A person who sprinkles his conversation with yiddishisms.

15. *Frisbeetarianism*, n.  The belief that, after death, the soul flies up onto the roof and gets stuck there.

16. *Circumvent*, n.  An opening in the front of boxer shorts worn by Jewish  men.

ROAST PORK

 ~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

3 lb. rolled boneless pork loin roast
1/2 tsp. thyme
2 Tbs chopped fresh parsley, divided
2 Tbs chopped fresh rosemary, divided
2 tbs. chopped fresh thyme, divided
3 cloves garlic, cut into fourths
olive oil-flavored cooking spray
2 cup fresh or frozen sliced rhubarb, thawed
10 oz. jar seedless raspberry preserves
2/3 cup honey
2 tsp apple cider vinegar
1/2 tsp. dry mustard
1/4 tsp. ground cloves
garnishes: fresh rosemary and thyme sprigs

Remove string from pork roast; trim fat. Sprinkle half of chopped parsley, rosemary and thyme and the sage on top of half of pork roast; place other half of roast on top, and tie at 2" intervals with heavy string.

Place roast in shallow pan. Cut 12 slits in roast, insert garlic. Sprinkle with remaining parsley, rosemary and thyme, and coat with cooking spray. Bake at 325 F. for 1 hr.

Combine rhubarb and next 5 ingredients in saucepan, bring to boil over medium heat. Reduce heat, and simmer 10 minutes; cool slightly. Position knife blade in food processor bowl, add rhubarb mixture and pulse until smooth. Reserve 2/3 cup mixture. Brush roast with remaining mixture.

Bake roast 20 additional minutes or until meat thermometer inserted in thickest portion registers 160 F. Let roast stand 10 minutes. Serve with reserved rhubarb mixture.

Serves 10.


CHORIZO GARBAGE PLATE

~Shared by Johnny, LA

Recipe courtesy Chris Schwartz, co-owner Franks in Kenosha, WI  
 
2 to 3 tablespoons vegetable oil
2 cups shredded potatoes, or store-bought hash browns
1/2 cup diced onion
1/2 cup diced green pepper
1 tablespoon diced jalapeno peppers, optional
1 cup ground chorizo, browned
1/2 cup diced tomato
5 eggs
1/2 cup shredded Cheddar
Toast or tortillas, for serving
 
Preheat flat grill or a nonstick skillet over medium-high heat. Add the vegetable oil, potatoes, diced onion, green pepper, jalapeno pepper, if using, and chorizo. Mix together slightly. Cook for 4 to 8 minutes, flipping once. Add the tomato and eggs. Mix together and cook for another 2 to 3 minutes, flipping over once. Add cheese and cook until slightly melted. Mix hash together to distribute cheese and tomatoes throughout.
 
Serve with toast or tortillas.
 
Source: The Food Network Kitchens


WHITE CHOCOLATE MACADAMIA CRANBERRY DREAMS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup white sugar
1 cup packed light brown sugar
1 cup butter, softened
2 eggs
1 tablespoon vanilla extract
1 cup vanilla baking chips
1 cup chopped macadamia nuts
1 cup dried cranberries
 
In a medium bowl set aside flour, baking soda and salt.

Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla.

Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.

Preheat oven to 350 degrees F (175 degrees C). Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.

Variations: To make chocolate cookies - omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies - Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough - thaw for at least 1/2 hr). Slice 1 inch slices - cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy.


ABM SWISS CHEESE & MUSHROOM TART

~Shared by Doe, Oliver, B.C., Canada

Makes 1 loaf or 12 rolls

The rich golden texture of this loaf is marbled with flecks of mshrms. Each variety of mshrm has its own distinct flavor. For a buffet table shape this dough into finger rolls.

2/3 c water 
1 tbsp marg 
3 lg eggs  
3/4 tsp salt  
1/4 tsp nutmeg or pepper 
3 c flour  
1/3 c dried mshrms pcs
2 c shredded Swiss
1 1/4 tsp yeast

Set aside 2/3 c of the cheese , add all the rem ingred to bread pan. Select dough cycle. When cycle is complete, take dough to lightly floured surface, let rest 5-10 mins, covered. Divide dough into 6 pcs & shape each pce into an oval. On lightly greased baking sheet arrange ovals in a row just touching one another. Cover & let rise in warm place for 20-30 mins until doubled.

Sprinkle reserved cheese on top. Bake at 400 for 20-25 mins until crust is golden brown. Cool on rack. For finger rolls- divide dough into 12 pcs & shape into ovals.


CHICKEN DIJON AND PARSLEY POTATOES

~Shared by Jim D., WA

Chicken Dijon

1 cup dry white wine
4 shallots, diced
2 tsp. dried tarragon
One quarter cup Dijon mustard
One quarter cup honey
Salt and pepper to taste
4 - 6 boneless chicken breasts

Place white wine, shallots and tarragon in a saucepan and reduce until about half the liquid is gone. Stir in mustard, honey and salt and pepper. Cover chicken breasts with sauce and grill or broil until fully cooked.

The Skinny: Use apple cider in place of the white wine.

Parsley Potatoes

2 pounds small new potatoes
One third cup butter
One quarter cup flat leaf parsley, chopped
Salt

Wash potatoes and place in a saucepan. Cover with water and cook until potatoes are tender. Drain and toss with butter, parsley and salt.

The Skinny: You could substitute low fat chicken broth for the butter but we wouldn't. Real butter is one of life's necessities.


BOW TIES WITH SAUSAGE, TOMATO AND CREAM

~Shared by Linda H., Rosharon, TX

1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 min, or until al dente; drain.  Heat oil in a large, deep skillet over medium heat.  Cook sausage and pepper flakes until sausage is evenly browned. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt.

Simmer until mixture thickens, 8 to 10 min.  Stir cooked pasta into sauce, and heat through. Sprinkle with parsley


TRADITIONAL PRIME RIB

~Shared by Jim H., Calgary, Alberta, Canada

Wonderful for holidays or special occasions!

2 1/2 hours
10 min prep
Serves 16 -20

8-10 lbs boneless beef rib eye roast or bone-in beef rib roast, fat trimmed to 1/8-inch thick
Rub
1/4 cup black pepper
2 tablespoons white pepper
2 tablespoons salt
1 1/2 teaspoons ground thyme
1 1/2 teaspoons garlic powder
1 teaspoon onion powder

Combine rub ingredients; rub evenly over surface of rib roast.

Place roast in preheated oven, fat side up, on rack in shallow roasting pan. DO NOT COVER OR ADD WATER.

Insert meat thermometer in thickest part of roast, not touching bone or fat.

Remove roast from oven when thermometer reaches desired doneness.

Let stand tented with foil for 15 minutes before carving.

Roast temperature will rise 5-10 degrees while standing.

Cooking Info:
Beef Rib Roast 8-10 lbs. in 325 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 19-21 minutes per lb.; 150 degrees (medium) 23-25 minutes per lb.

Beef Rib Eye Roast 8-10 lb. in 350 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 13-15 minutes per lb.; 150 degrees (medium) 16-18 minutes per lb.

Source: "Food: The Way To Anyone's Heart"



CHRISTMAS RIBBON SALAD

~Shared by Treva, NC

We took one of our favorite congealed salads and added cream cheese to make a pretty pink layer.

2 (16-ounce) cans pitted dark sweet cherries
2 (3-ounce) packages cherry-flavored gelatin
1 envelope unflavored gelatin
2 cups boiling water
1/3 cup sugar
1/2 cup port or sweet red wine
1/4 cup lemon juice
1 (8-ounce) package cream cheese, softened
1/2 cup pecans, chopped and toasted
Garnishes: whipped cream, fresh cranberries
 
Drain cherries, reserving 1 cup juice. Chop cherries.

Stir together gelatins and 2 cups boiling water until dissolved. Stir in reserved juice, sugar, port, and lemon juice. Stir in cherries.

Pour half of gelatin mixture into a lightly greased 10-cup ring mold or Bundt cake pan. Chill 2 hours or until almost set.

Stir together remaining gelatin mixture, cream cheese, and pecans, blending well. Pour over slightly set gelatin mixture in mold. Chill 6 hours or until firm. Garnish, if desired.

Yield:  Makes 12 servings

Source: Southern Living, November 2002



HERB CRUSTED PORK LOIN WITH GRILLED ASPARAGUS

~Shared by Ann S., Mims, FL

Prep: 15 mins
Cook: 40 mins
Ready in: 55 mins
Serves 4

Ingredients

2 1/2 pound boneless pork loin
4 T olive oil
4 sprigs fresh rosemary
2 T Dijon mustard
1 1/4 c fresh flat leaf parsley
3 T fresh thyme leaves
1 bunch thin asparagus ends trimmed
1 T balsamic vinegar
1 clove garlic minced
salt
black pepper finely ground

Cooking Instructions

Preheat the oven to 375°F.

Sprinkle the pork loin with salt and black pepper.

Heat 1 tablespoon of oil in a grill pan over medium-high heat.

Grill the pork until it is golden brown all over about 8 minutes.

Add the rosemary sprigs to the grill pan.

Transfer the pan to the oven and roast the pork until an instant-read meat thermometer registers 150°F when inserted into the thickest part of the pork about 20 minutes.

Brush the pork with the Dijon mustard.

Chop the parsley and thyme on a cutting board then mound the herbs to create an even bed that is the same length as the pork.

Remove the pork from the grill pan (reserve the pan). Roll the pork in the herbs to coat the pork generously. Let the pork rest for about 10 minutes.

Heat 1 teaspoon of oil in the reserved grill pan over medium-high heat. Add the asparagus and cook until the asparagus is bright green and crisp tender turning them as needed about 5 minutes. Remove the pan from the heat.

Meanwhile whisk the remaining 2 teaspoons of olive oil the balsamic vinegar and garlic in a medium mixing bowl to blend.

Pour the vinaigrette over the asparagus in the pan and toss to coat. Season the asparagus with salt and pepper.
 
Source: Curtis Stone



BONED STUFFED TURKEY

~Shared by Larry Holmes, Toronto, Canada

This easy carving recipe makes a change from the traditional bird because the breastbone and backbone are removed before stuffing the bird. This recipe also works for an unbound bird but bake at 400°F (200°C) instead of 375°F (190°C). The butcher should bone from the back of the bird, not the breast. We have also provided instructions for doing it yourself. Don't bone anything larger than a 14 lb (6 kg) turkey. If you do get a bigger bird, stuff it unboned.

One 14 lb (6 kg) turkey

Stuffing

2 tbsp (25 mL) olive oil or turkey fat
3 cups (750 mL) onion, chopped
1 cup (250 mL) chopped celery
4 cloves garlic, chopped
1 lb (500 g) sweet Italian sausages, skinned and crumbled
6 cups (1.5 L) egg bread, diced into 1/2-inch (1-cm) pieces
2 tbsp (25 mL) chopped fresh marjoram, or 2 tsp (10 mL) dried
2 tbsp (25 mL) chopped Italian parsley
1 tbsp (15 mL) chopped fresh tarragon or 1 tsp (5 mL) dried
2 tsp (10 mL) paprika
Salt and freshly ground pepper
1 egg
1 cup (250 mL) dried cranberries
1 cup (250 mL) shelled pistachios, optional
1/2 cup (125 mL) chicken or turkey stock
Salt and freshly ground pepper
1 tbsp (15 mL) olive oil for brushing skin

1. For stuffing, add oil to skillet over medium heat. Stir in the onion, celery and garlic and sautй until softened, about 4 to 5 minutes.

2. Transfer to a large bowl and mix in sausage meat, bread cubes, marjoram, parsley, tarragon and paprika. Season with salt and pepper. Stir in the egg and cranberries. Add pistachios, if desired. Add enough stock to moisten stuffing. Fry about 2 tbsp (25 mL) of the mixture in the skillet and taste for seasoning, adding more salt and pepper as needed.

3. Preheat oven to 375°F (190°C).

4. Bone out the turkey breast, (see below) leaving the drumsticks and wings intact. Lay out flat, skin-side down, on counter. Spread stuffing over bird, filling any spaces. Bring both sides of bird up around stuffing to meet.

5. Using a trussing needle and string, pull any loose skin from the neck area around the stuffing and sew up. Sew back skin together making sure there are no places the stuffing can seep out. Alternatively, use wooden skewers. Turn over. Using string, tie around wings to hold in place. Tie drumsticks close to body to hold in place. Brush trussed bird with olive oil and season generously with salt and freshly ground pepper.

6. Place bird on rack over roasting pan, breast-side up. Roast 45 minutes, baste, roast 45 minutes longer and baste again. Cook a further 45 minutes to 1 hour or until juices run clear or an instant-read thermometer inserted in thickest part of bird reads 165°F (75°C). Remove from oven, cover with tea towel and let rest 20 minutes.

7. To carve, remove legs and wings and place on platter. Carve down into slices. If slices are large, cut in half.

Serves 8 to 10

Tip: To Bone a Turkey

1. Run a knife along one edge of the backbone, cutting through the skin. Keeping the knife as close to the bone as possible, scrape flesh from backbone. Gently ease leg joint out of its socket. Cut sinew around socket to release leg. Repeat on the other side of the backbone.

Once both legs are released, pull backbone completely away form carcass. If you wish to make stock, reserve the backbone. With the knife scrape flesh away as close to the bone as possible and not piercing or tearing the skin. Release wings from sockets and cut sinews. Remove wing bones if desired. Bird should lie flat at this point.
 
Source:  Liquor Control Board of Ontario



PEPPERMINT MELTAWAYS

~Shared by Barb C., Chula Vista, CA

This recipe is very pretty and festive-looking on a cookie platter. I often cover a plate of these meltaways with red or green plastic wrap and a bright holiday bow in one corner.” And yes, they really do melt in your mouth!

42 Servings
Prep: 30 min.
Bake: 10 min./batch + cooling

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

FROSTING:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies

Directions

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually. Add to creamed mixture and mix well.

Shape into 1-in. Balls. Place 2 in. Apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly  browned. Remove to wire racks to cool.

In a small bowl, beat butter until fluffy. Add the confectioners’  sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies.  Store in an airtight container.

Yield: 3-1/2 dozen.

Source: LilBitsofThisnThat-PSP@yahoogroups.com


CRANBERRY CREAM CHEESE BREAD

~Shared by Rita K., Niceville, FL

1 (15 oz.) package cranberry quick bread mix
1 cup orange juice
1 egg
1 cup chopped cranberries
1 cup chopped pecans
6 oz. cream cheese, softened
1/3 cup sugar
1 tsp. flour
1 egg

Combine the bread mix, orange juice, 1 egg, cranberries and pecans in a bowl; mix well.  Pour half the batter into a greased loaf pan.  Mix the cream cheese, sugar, flour and 1 egg in a bowl until smooth.  Pour over the batter in the pan.  Top with the remaining batter.  Bake at 350 degrees for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean.  

(Note:  Any flavor quick bread mix may be used.)
 

BAKED HAM WITH CRANBERRY SAUCE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/4 c. packed brown sugar
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1 can (6 oz.) frozen orange juice concentrate (thawed)
5 to 7 lb. fully cooked smoked ham
Whole cloves, if desired
Cranberry Sauce (below)

Heat oven to 325 degrees.  Mix brown sugar, cloves and cinnamon and orange juice concentrate.  Place ham, fat side up, on rack in rectangular roasting pan, 15 1/2 x 10 1/2 x 2 1/4 inches.  Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat.  Spoon or spread half of the juice mixture onto ham.  Bake uncovered until heated through (140 degrees), 1 1/2 to 2 hours.  About 30 minutes before ham is done, remove from oven; pour drippings from pan.  Cut fat surface of ham in uniform diamond pattern 1/4 inch deep.  Insert whole clove in each diamond.  Spoon or spread remaining juice mixture on ham; continue baking 30 minutes.  Garnish with orange slices if desired. Serve with Cranberry Sauce.  Makes 10 to 12 servings. 

Cranberry Sauce

1 can (16 oz.) whole berry cranberry sauce
1 tsp. grated orange peel
1/2 tsp. ground ginger
1/4 tsp. ground allspice

Heat all ingredients, stirring occasionally, until hot.  Serve warm.


BANDY'S WHITE FRUITCAKE

~Shared by Johnny, LA

From Carol Anne Blitzer’s grandmother, the late Rose Millstein Lopoo, who lived in Natchez, Miss.

Makes 10 (5.6x3.2x2-inch) loaves and 1 (10x35/8 x25/8 -inch) loaf.

5 lbs. Paradise Old English (candied) Fruit & Peel Mix
1 lb. Paradise (candied) Red Cherries
1 lb. Paradise (candied) Green Cherries
1/2 lb. Paradise (candied) Cherry Pineapple Mix
1 lb. pecans
2 (15-oz) boxes golden raisins
8 cups all-purpose flour, divided
1 lb. butter
3 cups sugar
12 eggs
2 tsps. baking powder
1/4 tsp. cream of tartar
1 tbl. vanilla extract
1/2 cup apple juice or apple cider, plus more for pouring on cakes
1/2 cup bourbon or other “spirit” of choice, plus more for pouring on cakes

1. Place candied fruit, nuts and raisins in a very large mixing bowl and dredge with two cups of the flour. Set aside.

2. In the large bowl of an electric mixer, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add baking powder, cream of tartar and vanilla and blend well.

3. Add remaining 6 cups of flour, 2 cups at a time, alternating with the 1/2 cup of apple juice and the 1/2 cup of bourbon.

4. When butter mixture is combined, pour over fruit and nuts in large bowl and with your hands combine the entire mixture until the fruit and nuts are completely incorporated into the batter mixture.

5. Pour into well-greased baking pans. (Batter will be stiff). Place pans in a large roaster or roasters. Pour water down the sides of the roaster, being careful not to get water into the cakes but having water come about halfway up the sides of the filled baking pans.

6. Bake in a preheated 275-degree oven for 2-1/2 hours, adding more water if necessary. Remove from water, raise oven temperature to 300 degrees and bake an additional 30 minutes.

7. Remove from oven. Let cool. Then pour bourbon and/or apple juice into the individual pans and on the top of the cake. Cover and let sit in the bourbon overnight. Then wrap carefully in foil, adding more bourbon or apple juice, if desired. Can be frozen.

For gift: Wrap individual cakes in clear wrap and decorate with a ribbon and fruit and greenery pic.


GINGERBREAD SPICED COFFEE SYRUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 cup water
1 cup sugar
1 tablespoon honey
1 (1 inch) piece fresh ginger root, sliced
1 cinnamon stick, broken into large pieces
8 whole cloves
1/2 teaspoon whole allspice berries
1/2 teaspoon whole peppercorns
1/2 teaspoon ground nutmeg
 
In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.


ALMOND RUM CAKE

~Shared by Doe, Oliver, B.C., Canada

This cake is divine when served hot but equally flavorful served at room temperature. An addition of sweetened whipped cream flavored with a few tbsps of rum is heavenly.

For the sponge-
1 c milk 
1 tbsp sugar 
1 1/2 c flour 
1 tbsp yeast 

Have all ingred at room temp & place in machine. Program for dough. After 4 mins, press stop & let sponge rest while you do the rem ingred.

Complete the dough-
1 1/4 c flour 
1 tsp b powder 
3/4 c - 3 oz very finely ground almonds  
3/4 c sugar 
6 oz - 1 1/2 sticks, marg, melted
3 extra lg eggs

Have all the ingred at room temp. Sift flour with b powder & salt into bowl, stir in the ground almonds & set aside. In separate bowl, whisk tog the sugar & butter, add the almond extract & whisk in the eggs. Press start & add a third of the ingred, then half the wet ingred, another third dry, rest of wet, & the rem dry. Wait until the ingred are moistened before proceeding with each addition. Use a rubber spatula to scrape down the sides. Let machine knead until the mix is completely blended. Cut into the batter with spatula to make sure there are no pockets of dry ingred. Press stop. Proceed with completing the cake.

For completing the cake-
1/2 c sugar  
1/3 c rum  
finely grated rind of 1 lemon

Generously butter a 12-c non-stick tube pan. Quickly lift & twist the baking pan out of the machine & pour batter into prepped cake pan. Cover cake pan with saran, let dough rise 2 hours. Preheat 350. Bake cake 45 mins, covering it loosely with foil if it gets too dark after 30 mins of baking. While cake is baking, make the glaze. Place all ingred in sm pan over med heat. Stir until the sugar dissolves, then let boil for 3 mins. When cake is done, cool in pan on rack for 10 mins, then unmold onto lg cake plate. Using a small spoon, spoon glaze from pan over top of cake, where it will sink in.


CHIPOTLE-CHICKEN PEACH SALAD

~Shared by Jim D., WA

Chicken:
1 pound boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoons adobo sauce from chipotle can

Dressing
2 ripe peaches (divided use)
1 chipotle pepper
3 tablespoons olive oil
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon sugar

1 bag hearts of romaine lettuce
1/2 cup red onion, quartered and thinly sliced
1/2 cup coarsely crushed white tortilla chips

Rinse chicken breasts and pat dry. Sprinkle with salt and pepper, to taste, and brush with 1 tablespoon adobo sauce. Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through. Chill in refrigerator for 1 hour, then cut into bite-size strips.

To make dressing: Peel and pit 1 peach. Place in blender with chipotle pepper, the 1/2 tablespoon adobo sauce, olive oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon sugar; blend until smooth.

Pit and thinly slice remaining peach and place in a large salad bowl with the romaine and onion. Drizzle with dressing and toss well to coat. Top with tortilla chips.

Yields 4 to 6 servings.

Source: California PPN Network


CHICKEN FETTUCINE ALFREDO

~Shared by Linda H., Rosharon, TX

This recipe is absolutely delicious, but not a calorie light dish. We save it for special occasions.

6 servings

1 lb chopped cooked chicken meat
8 tablespoons butter, softened
1/4 cup cream
1/2 cup grated parmesan cheese
6 quarts water
1 teaspoon salt
1 lb fettuccine pasta (dried or fresh)
freshly grated pepper
grated parmesan cheese

Cream the butter in a bowl with a wooden spoon until it is light and fluffy.  Beat in the cream a little at a time, and then beat in 1/2 cup grated Parmesan cheese, a few tbsp at a time. Cover the bowl and set it aside (refrigerate if not ready to use, but bring to room temperature before use).

Prepare the chicken and keep it warm. You can use leftover chopped cooked chicken, or dice skinless, boneless chicken meat and saute in olive oil or butter a few minutes until cooked but still tender.  Season as you like.

Set a large pasta bowl or casserole in a 250 oven to heat while you cook the fettucine.

Bring the water and salt to a rolling boil in a large stock pot. Drop in the fettucine and stir gently with a wooden spoon or fork for a few moments to prevent strands from sticking. Boil, stirring occasionally until the pasta is tender (soft, but al dente or resistant to bite). Immediately drain the pasta into a colander. Make sure it's completely drained before tranferring to the hot pasta bowl. Add the chicken and the creamed butter and cheese mixture and toss with the fettucine and chicken until every strand is well coated. Season with salt and freshly grated pepper.

Serve at once and pass grated Parmesan cheese.


TIM HORTON'S-STYLE CHILI

~Shared by Jim H., Calgary, Alberta, Canada

This is a copycat recipe for the chili served at Tim Hortons in Canada and Northern US. Enjoy! ~by Celticevergreen

3 1/4 hours
15 min prep
Serves 4

1 lb extra lean ground beef
1 large onion, minced
1 teaspoon chili powder
1 (15 ounce) can red kidney beans
1 (15 ounce) can pork and beans in tomato sauce
1 (10 ounce) can diced tomatoes
1 green pepper, diced
2 tablespoons vinegar
2 teaspoons garlic powder

Brown ground beef with the onion and a few shakes of chili powder.

Add to either a large pot or Crock Pot. Add the rest of the ingredients and stir well.

If you are doing it on the stove, simmer for a couple of hours, stirring often.

If you are doing it in a crock pot, cook on low for 9-10 hours.

Source: Recipezaar



CHRISTMAS MICE COOKIES

~Shared by Treva, NC

2/3 cup semisweet chocolate chips
2 cups chocolate wafer crumbs (about 40 wafers), divided
1/3 cup sour cream
36 red nonpareils
1/4 cup sliced almonds
18 pieces black shoestring licorice (2 inches each)

In a microwave, melt chocolate chips; stir until smooth. Stir in 1 cup crumbs and sour cream. Cover and refrigerate for 1 hour or until easy to handle.

For each mouse, roll about 1 tablespoon chocolate mixture into a ball, tapering one end to resemble a mouse. Roll in remaining chocolate crumbs to coat. Position nonpareils for eyes, almond slices for ears and licorice pieces for tails.

Yield: 1-1/2 dozen.


CARAMELIZED PEAR STRUDEL

~Shared by Ann S., Mims, FL

Serves 10

Ingredients

1/2 cup sugar
1 tablespoon cornstarch
3 large pears, peeled and finely chopped
1/2 cup fresh or frozen cranberries, thawed
2 tablespoons butter
1/2 cup dried cranberries
1 teaspoon ground ginger
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
6 sheets phyllo dough (14 inches x 9 inches)
1 teaspoon confectioners' sugar

Directions

In a large bowl, combine sugar and cornstarch. Add pears and cranberries; toss gently to coat. In a large nonstick skillet, melt butter over medium-high heat. Add fruit mixture; cook and stir for 7-8 minutes or until cranberries pop. Stir in the dried cranberries, ginger, orange peel and cinnamon. Cool.

Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Until ready to use, keep phyllo covered with plastic wrap and a damp towel to prevent drying out.) Repeat five times with remaining phyllo. Spread cranberry mixture over dough to within 1 in. of edges. Fold in sides. Roll up, starting at a long side. Place seam side down on prepared baking sheet.

Bake at 400F for 20-23 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.

Source: Simple Solutions Corporation


BAKED APPLE PANCAKE

~Shared by Carol, Tupper Lake, NY
 
Served as a side with breakfast, it is a nice with eggs and ham, sausage or bacon!!
 
1 cup pancake mix
2/3 c. milk
2 tbsp oil
1 egg, beaten
1/4 c. margarine
1/3 c. packed brown sugar
2 medium apples, peeled and sliced
maple syrup
 
Preheat oven to 350°.  Combine in a medium mixing bowl the pancake mix, milk, oil and egg.  Melt the butter in an 8-inch oven proof skillet.  Mix in brown sugar and apple slices; saute until sugar is dissolved.  Pour batter over apple mixture.  Cook, uncovered, over medium heat until bubbles form on top of pancake.  Bake in oven at 350° for 15-20 minutes or until golden brown.  Invert on a serving platter.  Serve with syrup.

Source: Best Damn Desserts From Bear Wallow to Goosehorn by LaVece Hughes


BRANDY PECAN PIE

~Shared by Marilyn, Canton, OH

2 eggs, beaten
1/2 cup half-and-half cream
3/4 cup white sugar
2 teaspoons all-purpose flour
1/2 teaspoon salt
1 Tbsp. molasses
1 cup light corn syrup
1 teaspoon vanilla extract
1 1/2 Tbsp. brandy
1 cup coarsely chopped pecans
1 (9 inch) unbaked pie crust

Preheat oven to 350 degrees F.

In a large bowl, beat eggs together with half-and-half.

Mix in sugar, flour, salt, molasses, corn syrup, vanilla, and brandy.

Stir in pecans; pour into pie crust.

Bake in preheated oven for 40 to 50 minutes, or until done.


CHICKEN FRIED STEAK

~Shared by Leasa, IA
 
2 lbs round steak, tenderized or cube steaks
2 C buttermilk
2 C flour or bread crumbs (I like Panko crumbs)
1 t salt
1 t garlic powder
1 t pepper
Oil of choice for frying
 
Cut the steak into serving size pieces.  Soak the beef in the buttermilk, cover and refrig for 2 hrs or overnite.
 
Mix together the flour, salt, garlic and pepper and the mix in a large flat plate or pie pan.  Coat the steak, 1 piece at a time in the flour mix.  Heat the oil in a large pan and fry the beef until golden brown on both sides.  Serve with milk gravy and mashed potatoes.
 

CHICKEN AND RICE SOUP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 (3 1/2 lb.) chicken
3 qt. Water
Salt to taste
3 peppercorns
1/4 bay leaf
2 sprigs parsley
4 med. carrots, washed (unpared & cut in cubes)
1 stalk celery with leaves
1 med. onion, peeled
2 whole cloves
1/2 cup raw brown rice

Rinse chicken well in cold water. Place in large pot along with 3/4 of water, salt, peppercorns, bay leaf and parsley. Bring to a boil and skim to remove any foam from surface. Reduce heat; add cubed carrots, celery and onion (press cloves into onion). Cover and simmer for 1 hour or until chicken is tender. Skim off fat. Lift out chicken; let cool slightly. Remove celery, onion with cloves and bay leaf; discard. Add rice to broth and simmer slowly until tender. Meanwhile, remove chicken from bones; cut into bite-size pieces. Return chicken to broth and heat thoroughly (allow about 20 minutes). Garnish with parsley.

Yields about 2 quarts.


DEEP-FRIED HAM

~Shared by Johnny, LA

Brine:
1 gallon water
1 gallon apple cider
1 cup dark brown sugar
1 cup kosher salt
2 cinnamon sticks
4 cloves
10 pound uncooked ham
Peanut oil, for frying, about 5 gallons
 
Glaze:
3 cups pineapple juice
1 (8-ounce) can crushed pineapple with juice
1/2 cup Dijon mustard
1 cup dark brown sugar
1/2 cup honey

In a large plastic tub, place all of the brine ingredients and stir until dissolved. Place the ham in the brine and refrigerate overnight. The following day, take the ham out of the brine and dry well.

Fill your turkey fryer with the peanut oil. Heat the oil to 375 degrees F. *Cook's Note: For a larger ham, use less oil as the larger the ham, the more liquid displacement there will be.
 
Place the ham carefully inside the fryer. There is a lot of moisture in the ham, the oil will bubble up intensely, so be careful and lower it very slowly. Cook for 7 1/2 minutes per pound. The ham will be cooked when it is 160 degrees F. inside. Check it with an instant-read thermometer to make sure it is cooked.
 
Remove the ham carefully letting it cool off and drain of excess oil for about 10 to 15 minutes.

Glaze: 
Combine all the ingredients in a medium saucepan on low heat and let reduce until a syrupy consistency. Let the glaze cool slightly and then pour it over the deep fried ham. Serve any extra glaze on the side at the table.

Source: Paula Deen


GRAMMIE'S CRANBERRY SALSA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted
1 cup cranberries, coarsely chopped
2 yellow bell peppers, chopped
1 fresh red chile pepper, chopped
1 red onion, chopped
1 clove garlic, finely chopped
1/2 cup fresh cilantro leaves
1/4 teaspoon ground cumin, or to taste
 
Mix frozen orange juice concentrate, cranberries, yellow bell peppers, red chile pepper, red onion, garlic, cilantro, and cumin seeds together in a serving dish. Stir to combine.


MOCK SPOON BREAD

~Shared by Doe, Oliver, B.C., Canada

If you love cornbread the sharp cheddar & smoky bacon flavor in this will make you think you’ve gone to heaven.

1.5 lb loaf -
1/4 c milk 
1-10oz/284ml can cream style corn  
1 tsp salt  
1 tbsp honey  
2 3/4c flour  
3 slices crisp cooked bacon, crumbled
1/3 c cornmeal
1/2 c shredded old cheddar  
1 tsp bread machine yeast

2 lb loaf -
1/2 c milk 
1-10 oz can cream style corn (284ml)  
1 tsp salt  
1 tbsp honey  
3 c flour  
4 sl crisp bacon, crumbled   
1/2 c cornmeal
3/4 c shredded old cheddar  
1 tsp bread machine yeast

Select basic cycle. The 1.5lb recipe contains the same amount of yeast as the 2lb.

Variation- Substitute 3-4 oz of cooked smoked ham for the bacon.


TRIPLE CHEESE SPAGHETTI

~Shared by Jim D., WA 

INGREDIENTS

6 oz. uncooked spaghetti
3/4 cup ricotta (or cottage) cheese
1/2 cup (2 oz.) grated Romano cheese
2 cups (16 oz. jar) spaghetti sauce
1 teaspoon basil
2 teaspoons oregano
1/4 teaspoon black pepper
4 oz. mozzarella cheese, shredded

DIRECTIONS

1. Cook spaghetti according to package directions. Drain. Preheat oven to 350 degrees F (176 degrees C).

2. In a large bowl, mix the ricotta and Romano cheeses, 1 cup of spaghetti sauce, basil, oregano, and pepper. Save the remaining spaghetti sauce.

3. Dump the cooked spaghetti into the bowl with the cheese mixture. Stil until well coated. Pour into a greased casserole dish. Top pasta with the shredded mozzarella cheese.

4. Cover with lid or foil and bake 20 minutes. Remove cover. Continue baking until cheese bubbles then remove from the oven. Let stand for 3 minutes.

5. Cut into 4-6 servings. Top each serving with some saved spaghetti sauce. 
 

YIGANDES ME SPANAKI
Spinach, Bean, and Feta Cheese Oven Casserole

~Shared by Linda H., Rosharon, TX

This is a delicious meatless oven casserole that combines the classic tastes of spinach with green onion, leeks, dill, and feta cheese, combined with giant beans (yigandes) or lima beans. It can also be made with frozen spinach and, when fresh tomatoes may not be available, canned can be substituted.

1 1/2 pounds of frozen chopped spinach, thawed
1 pound of yigandes beans (or large lima beans) – use frozen
1 leek, just the white stalk, finely chopped
1 bunch of green onions, finely chopped
1 bunch of fresh dill, thick stems removed, finely chopped
1/2 pound of feta cheese, crumbled
3 medium-large ripe tomatoes, peeled and seeded, finely chopped (or a 14.5 oz can of chopped tomatoes, drained)
1/2 cup of olive oil
3/4 cup of dried bread crumbs
2 teaspoons of sea salt
1/4 teaspoon of freshly ground pepper

Taking one handful of spinach at a time, squeeze gently but firmly over the sink to remove most excess liquid, and place spinach in a colander. When all the spinach has been squeezed, toss with salt and set aside to drain.

Prepare remaining ingredients.

Preheat oven to 340°F (170°C). Oil an 11X14 inch (or equivalent) roasting or baking pan (with 2 1/2 inch sides).

In a large bowl or plastic tub, combine spinach, onions, leeks, dill, and 1/2 the feta cheese. Toss with hands to mix evenly.

Distribute 1/2 the spinach mixture evenly over the bottom of the pan. Add the beans to make an even layer, and place the remaining spinach mixture on top. Sprinkle with remaining cheese, then the chopped tomatoes. Sprinkle with pepper. Pour oil over the top, and finish with an even dusting of bread crumbs.

Bake at 340°F (170°C) for about 1 hour 30 minutes. Time will vary depending on the amount of liquid released by the spinach, so check early and keep checking until the bottom of the pan has just a little oil left.

Remove from oven and let sit for 20-30 minutes before serving. This dish is generally served warm or at room temperature.

Yield: serves 6-8, depending on appetites  

Source: Nancy Gaifyllia, for About.com


YORKSHIRE PUDDING

~Shared by Jim H., Calgary, Alberta, Canada
 
This recipe comes from Brian Turner, the greatest living Yorkshire chef. It's chief glory is that all the measurements are by volume so adjusting it to suit larger or smaller groups is dead easy. I always use a yogurt container to measure it but you could use a bucket if you've a large group for which to cater. ~by Ian & Carol Rice

15 min
Serves 4

1 cup plain flour
1 cup egg
1 cup milk
salt

Preheat the oven to hot (425F/220C/Gas 7)

Put a teaspoonful of oil or drippings in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream. If you wish you can add mixed dried herbs to add a savoury flavour. When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter. Pour in the batter. If you're using muffin tins don't over fill. Remember that the puddings will rise and puff up. Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.

When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way. That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)

Source: Recipezaar



CHRISTMAS PUDDING WITH BRANDY SAUCE

~Shared by Treva, NC

Tip: Use a round cake-cooling rack inside the stockpot.

2 cups shredded peeled sweet potato
1 cup whole wheat flour
3/4 cup raisins
1/2 cup chopped dried apricots
1/3 cup firmly packed brown sugar
1/4 cup stick margarine, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 large egg white
2 tablespoons skim milk
1/2 teaspoon baking soda
1/2 teaspoon white vinegar
Cooking spray
1 & 1/4 cups low-fat vanilla ice cream, softened
2 tablespoons brandy

Combine first 11 ingredients in a bowl; stir well. Combine milk, baking soda, and vinegar; add to sweet potato mixture, stirring until dry ingredients are moist.

Press sweet potato mixture into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with foil or lid coated with cooking spray.

Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold. Cover and cook in simmering water 3 hours or until knife inserted in center comes out clean, adding water to stockpot as needed. Invert pudding onto a plate; cut into 10 slices. Combine softened ice cream and brandy, stirring with a whisk until blended. Serve with pudding.

Yield:  10 servings (serving size: 1 wedge and 2 tablespoons sauce)
 
CALORIES 219 (24% from fat); FAT 5.8g IRON 1.4mg; CHOLESTEROL 2mg; CALCIUM 56mg; CARBOHYDRATE 39.5g; SODIUM 204mg; PROTEIN 3.5g; FIBER 3.1g

Source: Cooking Light, November 1996


SPICED NOODLE PANCAKES

~Shared by Ann S., Mims, FL

The delicate rice noodles puff up in the hot oil to give a fabulous crunchy bite that melts in the mouth. For maximum enjoyment, serve the golden pancakes as soon as they are cooked and savor the subtle blend of spices and wonderfully crisp texture.
 
(Serves 4)

Ingredients:
150 g/5 oz dried thin rice noodles
1 fresh red chili, finely diced
10 ml/2 teaspoons garlic salt
5 ml/1 teaspoon ground ginger
1/4 small red onion, very finely diced
5 ml/1 teaspoon finely chopped lemon grass
5 ml/1 teaspoon ground cumin
5 ml/1 teaspoon ground cilantro (coriander)
Large pinch of ground turmeric
Salt
Vegetable oil, for frying
Sweet chili sauce, for dipping
 
Method:
Roughly break up the noodles and place in a large bowl. Pour over enough boiling water to cover, and soak for 4-5 minutes. Drain and rinse under cold water. Dry on kitchen paper. Transfer the noodles to a bowl and add the chili, garlic salt, ground ginger, red onion, lemon grass, ground cumin, cilantro and turmeric. Toss well to mix, and season with salt.
 
Heat 5-6 cm/2-2 1/2 inch oil in a wok. Working in batches, drop tablespoons of the noodle mixture into the oil. Flatten using the back of a skimmer and cook for 1-2 minutes on each side until crisp and golden. Lift out from the wok. Drain the noodle pancakes on kitchen paper and serve immediately with the chili sauce for dipping.

PUMPKIN PIE BITES

~Shared by Ann S., Mims, FL
 
The topping, which contributes about 10 calories per bar, is optional, though I think the crystallized ginger adds a lot of zing to these tasty bites. They improve with age, so consider making them a day ahead of serving.

Crust
1 1/2 cups quick or rolled oats* (divided)
1 cup sorghum (or other whole grain) flour
1/2 teaspoon baking powder
1/2 cup brown sugar firmly packed
1/2 teaspoon cinnamon
1/2 cup apple sauce or apple butter
2 tablespoons water

Filling
15 ounces pumpkin (canned or cooked and water pressed out)
12 ounces extra-firm silken tofu (lite preferred)
1/2 cup turbinado sugar (or regular sugar)
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated)
1/2 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon vanilla extract
1/2 teaspoon rum extract (optional)
2 tablespoons agave nectar (or other liquid sweetener)
1 teaspoon salt

Topping
1/4 cup quick or rolled oats*
2 tablespoons brown sugar
1/4 cup walnuts, roughly chopped
2 tablespoons crystallized ginger

Preheat oven to 375 F. Line the bottom of a 9x13-inch nonstick baking pan with parchment paper.
 
Crust: Place 1/2 cup of the oats in a blender and crush them to a fine powder. Mix the oat flour with the other dry ingredients of the crust in a medium mixing bowl. Add the apple sauce and water and stir until well-moistened. If necessary, add additional water a teaspoon at a time until all flour is moist. Pour it into the prepared pan and press it into the pan until the bottom is evenly covered.
 
Filling: Place all the filling ingredients into a blender or food processor. Process until all ingredients are thoroughly combined. Pour filling on top of crust and smooth with a spatula.
 
Topping and Baking: Mix the topping ingredients together and sprinkle on top of the filling. Bake for 40-45 minutes, until pumpkin is set in the middle. Remove from oven and run a non-metal knife or spatula around the edges. Cool for at least 15 minutes before cutting into 48 squares.

Yield: 48 squares

Nutrition Facts
Nutrition (per serving): 68 calories, 8 calories from fat, less than 1g total fat, 0mg cholesterol, 62mg sodium, 56mg potassium, 13.5g carbohydrates, 1.3g fiber, 5.8g sugar, 2g protein, 1.2 points.
 
*Gluten-free results depend on using certified gluten-free oats and other ingredients.

Source: FatFree Vegan Kitchen



CARROT CAKE EXTRAORDINAIRE

~Shared by Treva, NC

Glazed in tangy caramel, this carrot cake is a beautiful finish to your holiday meal.

Servings: 16 servings
Total Time: 2 hours
Ease of Preparation: Easy
Health: Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy

Ingredients:

Cake:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup pecans or walnuts toasted (see Tip)
2 cups sugar
1 cup fruit puree fat replacement
6 tablespoons canola oil
2 large eggs
2 large large egg whites
1 teaspoon vanilla extract
4 cups shredded carrots

Caramel-Buttermilk Glaze:
1 cup sugar
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda

Steps:

1: To make cake: Preheat oven to 350°F. Coat a tube pan or Bundt pan (10- to 12-cup capacity) with cooking spray. Dust pan with flour, tilting to coat and tapping out the excess.

2: Whisk flour, baking powder and salt in a bowl. Stir in toasted nuts. Whisk 2 cups sugar, fruit puree fat replacement, oil, eggs, egg whites and vanilla in another bowl until well mixed. Fold in carrots. Add the flour mixture and mix just until completely blended.

3: Scrape the batter into the prepared pan. Bake until the top springs back when lightly touched in the center, 1 hour to 1 hour and 15 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack, right-side up. Let cool slightly, but not completely, while preparing glaze.

4: To make caramel-buttermilk glaze: Mix 1 cup sugar, buttermilk, corn syrup and baking soda in a heavy saucepan. Place over medium-low heat and cook, stirring constantly with a wooden spoon, until glaze turns a light caramel color and foaming starts to subside, 10 to 12 minutes. Watch carefully; the mixture can scorch easily.

5: Place the still-warm cake on the rack over a baking sheet. Poke cake all over with a long skewer. Spoon warm glaze over cake, letting it drip down the sides. Transfer to a serving platter and spoon any glaze that has dripped onto the baking sheet over the cake. Let cake stand for 30 minutes to set glaze.

Nutrition: (Per serving)
Calories - 366
Carbohydrates - 68
Fat - 9
Saturated Fat - 1
Monounsaturated Fat - 5
Protein - 5
Cholesterol - 27
Dietary Fiber - 2
Potassium - 173
Sodium - 262
Nutrition Bonus - Vitamin A (93 daily value), Selenium (16 dv).

Tip: To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.


MEXICAN CHICKEN

~Shared by Maggie, TX

Makes 4 servings
Weight Watcher Points - 6 points*

4 (3 ounce) chicken breasts, boneless and skinless
1/2 cup plain yogurt
2 tablespoons taco seasoning mix
1 cup fat free cheddar cheese cracker crumbs
1/8 teaspoon salt
1/8 teaspoon pepper

Coat chicken breasts with yogurt. Combine cracker crumbs and taco seasoning. Dredge chicken in mixture. Place in baking dish sprayed with nonstick spray. Bake uncovered at 350 degrees for 1 hour.

Calories 300 fat 14g fiber 0g Carbohydrate 39g Cholesterol 74mg Sodium 695mg
*Calculated with a Weight Watcher calculator

Source: Weight Watchers, January 2008

PENNE PRIMAVERA WITH SHRIMP

~Shared by Mary S., Nashville, TN

Yield: 6 main dish servings

INGREDIENTS

- 8 ounces Dreamfields Penne Rigate (3 cups uncooked)
- 1-1/2 cups baby carrots
- 1-1/2 cups sugar snap peas, about 12 ounces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 ounces fresh shrimp, peeled and deveined
- 1/4 cup white cooking wine
- 1/4 cup grated Parmesan cheese
- 1/2 cup half & half
- 1 tablespoon lemon juice
- 3 cups baby arugula (or spinach)

DIRECTIONS

Bring 2 quarts of water to a boil in a large pot. Add carrots and snap peas and cook for 3 minutes. Remove with a slotted spoon. Add pasta to the boiling water and cook according to package directions.

Over medium-high heat in a large skillet, heat oil. Add garlic and saute for 1 minute. Add carrots, snap peas, salt and pepper and cook for 2 minutes. Add shrimp and wine and cook until wine has evaporated. Add cream and lemon juice, reduce heat and simmer for 3 minutes.

In a large bowl, toss together hot pasta with shrimp and vegetable mixture, arugula and Parmesan cheese. Serve immediately.

Nutritional Information (Per Serving): Calories: 419; Protein: 30g; Sodium: 412 mg; Cholesterol: 150 mg; Fat: 11 g; Saturated Fat: 4g; Dietary Fiber: 7 g; Digestible Carbohydrates: 20g

Source: Dreamfields Healthy Carb Pasta


CORN BREAD

~Shared by Mary S., Nashville, TN

Yield: 12 servings

INGREDIENTS

-  1 cup yellow cornmeal
-  1 cup sifted all-purpose flour
-  1 tablespoon baking powder
-  1/2 teaspoon salt
-  3/4 cup fat-free milk
-  2 large eggs, slightly beaten, or 1/2 cup egg substitute
-  3 tablespoons canola or corn oil

DIRECTIONS

Preheat the oven to 425 degrees F. Spray a 9-inch square pan with nonstick pan spray.

Combine the cornmeal, flour, baking powder, and salt in a large bowl. Combine the milk, eggs, and oil in a small bowl, add to the dry ingredients, and blend well.

Pour into the prepared baking pan. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean. Remove from the oven and turn out of the pan onto a rack. Cool slightly before cutting. Cut into 12 equal portions. Serve warm.

Nutritional Information Per Serving (2-1/4 inch square): Calories: 130, Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1 Fat

Source: The New Family Cookbook for People With Diabetes


ROASTED POTATOES, CHICKEN, AND CHEESE

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  Nonstick cooking spray
-  4 large red potatoes, scrubbed and quartered
-  Black pepper to taste
-  2 teaspoon minced garlic
-  2 tablespoons olive oil
-  1 tablespoon Italian seasoning
-  1/4 cup fat-free Parmesan cheese, shredded
-  2 cups smoked deli chicken, diced (or use regular cooked chicken to reduced sodium)
-  1/4 cup balsamic vinegar
-  1/4 cup water

DIRECTIONS

Preheat oven to 350 degrees F. Spray a glass baking dish with nonstick spray.

Combine ingredients in a large bowl. Pour into the glass baking dish and cover with foil. Bake for 45 minutes. Uncover and bake for 10-15 minutes more, until potatoes are tender.

Nutritional Information Per Serving (1-3/4 cups): Calories: 267, Fat: 8 g, Cholesterol: 33 mg, Sodium: 965 mg, Carbohydrate: 29 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 20 g
Diabetic Exchanges: 2 Starch, 2 Lean Meat

Source: Express Lane Diabetic Cooking by Robyn Webb


SALSA BEAN DIP

~Shared by Mary S., Nashville, TN

Yield: 14 servings (2 tablespoons each)

INGREDIENTS

-  3/4 cup mild or medium thick and chunky salsa
-  1 (19 ounce) can cannellini beans, rinsed and drained
-  1 teaspoon lemon juice
-  1 teaspoon dark brown chili powder (or to taste)
-  1 teaspoon ground cumin
-  1/8 teaspoon salt

DIRECTIONS

Place the salsa in a sieve over a large bowl. Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve, about 3 to 4 minutes. Discard the liquid.

In the bowl, mash the beans slightly with a fork.

Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined. Transfer to a serving bowl.

Serve at once or cover and refrigerate for several hours. Serve with baked corn chips. Leftover dip will keep in the refrigerator for 3 to 4 days.

Nutritional Information Per Serving (2 tablespoons): Calories: 36, Fat: 0 g, Cholesterol: 0 mg, Sodium: 74 mg, Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 0 g, Protein: 2 g
Diabetic Exchanges: 1/2 Starch

Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the American Diabetes Association


CARIBBEAN CHICKEN WITH MANGO SALSA

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

Mango Salsa:
- 1 cup 1/4-inch diced fresh mango
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped red bell pepper
- 1/4 cup thinly sliced scallions
- 1 to 2 teaspoons finely chopped pickled jalapeno peppers
- 2 teaspoons lime juice
- 1/8 teaspoon salt

Rest of ingredients:
- 1 pound chicken tenders or 1 pound boneless skinless chicken breast cut into 8 equal pieces and pounded 1/2-inch thick
- 1 tablespoon jerk seasoning
- 1 tablespoon plus 1 teaspoon extra virgin olive oil

DIRECTIONS

Just before you are ready to cook the chicken, combine all of the salsa ingredients and stir to mix well. Set aside.

Rinse the chicken and pat dry with paper towels. Rub some of the jerk seasoning over all sides of the chicken.

Place the olive oil in a large nonstick skillet and preheat over medium-high heat. Add the chicken and cook for a couple of minutes on each side, until nicely browned. Reduce the heat to medium, cover, and cook for about 3 minutes more, until the chicken is cooked through.

Divide the chicken among 4 serving plates and serve hot, accompanied by the salsa.

Nutritional Information Per Serving (1/4 of recipe): Calories: 202, Carbohydrate: 9 g, Cholesterol: 66 mg, Fat: 6 g, Saturated Fat: 1 g, Fiber: 1.3 g, Protein: 27 g, Sodium: 514 mg, Calcium: 19 mg
Diabetic Exchanges: 3 Very Lean Meat, 1/2 Fruit, 1 Fat

Source: The Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher Saudek


HOT ARTICHOKE DIP

~Shared by Mary S., Nashville, TN

Yield: 30 (1/4 cup) servings

INGREDIENTS

-  2 (14-3/4 ounce) jars marinated artichoke hearts, drained
-  1 cup fat-free mayonnaise
-  1 cup fat-free sour cream
-  1 cup water chestnuts, chopped
-  2 cups freshly grated Parmesan cheese
-  1/4 cup finely chopped scallions

DIRECTIONS

Cut artichoke hearts into small pieces. Add mayonnaise, sour cream, water chestnuts, cheese, and scallions.

Pour into slow cooker. Cover. Cook on HIGH 1-2 hours or on LOW 3-4 hours.

Serve with crackers or crusty French bread (not included in nutritional data).

Nutritional Information Per Serving (1/4 cup): Calories: 57, Fat: 3 g, Sodium: 170 mg, Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 2 g, Protein: 3 g
Diabetic Exchanges: 1/2 Carbohydrate, 1/2 Fat

Source: Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good


TOASTED MUESLI

~Shared by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS

-  2 cups old-fashioned oats (the kind that cook in 5 minutes)
-  3/4 cup sliced almonds or chopped pecans
-  3/4 cup chopped dried apricots, raisins, or mixed dried fruit
-  1 cup All Bran or Fiber One cereal
-  1/2 cup honey crunch wheat germ

DIRECTIONS

Preheat oven to 350 degrees F.

Spread the oats and nuts over a large baking sheet.

Bake for about 7 minutes, stirring once, until the nuts are lightly toasted (be careful not to let them burn). Let them cool to room temperature.

Place the oat mixture in a large bowl. Add the dried fruit, bran cereal, and wheat germ and stir to mix well. Transfer to an airtight container and store for up to 1 month.

To serve, place 1/2 cup of the muesli in a serving bowl. Add 3/4 cup nonfat or low-fat milk or light vanilla yogurt. Stir in and let sit for 5 minutes before serving.

Nutritional Information Per Serving (1/2 cup cereal only): Calories: 201, Carbohydrate: 32 g, Cholesterol: 0 mg, Fat: 7 g, Saturated Fat: 0.7 g, Fiber: 8.3 g, Protein: 8.3 g, Sodium: 33 mg, Calcium: 66 mg
Diabetic Exchanges: 1-1/2 Starch, 1/2 Fruit, 1 Fat

Source: The Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher Saudek

SAVORY TOMATO SOUP

~Shared by Pat, Merritt Island, FL

Serves 2, can be doubled

INGREDIENTS:
1/4 C celery, chopped
2 Tbs green onions, chopped
2 tsp ap flour

1 (8 oz) can stewed tomatoes
1 C water
1/4 C dry white wine or water
1 chicken bouillon cube
2 sliced crisp bacon, crumbled

DIRECTIONS:
Cook celery anad onion in a butter till tender but not brown.

Blend in flour.  Add remaining ingredients; cook and stir till slightly thick.

Reduce heat; cook slowly 15 minutes, stirring occasionally.  Garnish with bacon.


FIVE-SPICE PORK AND RICE STIR-FRY

~Shared by Mary S., Nashville, TN

1 package microwaveable brown rice (to make 1-1/2 cups cooked)
Salt and freshly ground pepper
1/4 cup, fat-free, low-salt chicken broth
2 tablespoons rice vinegar
1 teaspoon Chinese five-spice powder
3 medium garlic cloves, crushed
1 tablespoon low-sodium soy sauce
1 tablespoon canola oil
3/4 pound pork tenderloin, cut into 1/2-inch cubes
1 cup sliced onion
1 red bell pepper, seeded and sliced (about 1 cup)
1 tablespoon flour
2 tablespoons slivered almonds

Cook rice in the microwave according to package instructions. Measure out 1 1/2 cups (save the remainder for another meal), season to taste with salt and pepper, and set aside. Mix broth with vinegar, five-spice powder, garlic and soy sauce; set aside. Heat oil in a wok or nonstick skillet over high heat. Add pork and onion and stir-fry 2 minutes. Add red bell pepper and continue to stir-fry 1 minute. Sprinkle flour over ingredients and toss. Add broth mixture to wok and stir-fry 2 minutes. Remove to a bowl. Add seasoned rice to wok and stir-fry 1 minute to heat. Divide rice between 2 dinner plates and top with pork mixture. Sprinkle almonds on top.

Yield: Serves 2


BLUE RIBBON TACO SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/3 lb. hamburger
1/2 med. onion, chopped
1 tbsp. taco seasoning
1/4 c. water
2 c. lettuce, shredded
1/2 c. refried beans
1/2 c. grated cheese
1/2 med. tomato, chopped
1 tbsp. sliced olives
1 tbsp. sour cream
1/2 c. salsa
1 fried flour tortilla, for bowl

Brown hamburger and onion in small fry pan; drain fat. Add taco seasoning and water. Cook uncovered until all water is evaporated. While cooking, shred lettuce, grate cheese and chop tomatoes. Heat beans. To make salad, place lettuce in tortilla bowl, top with warm refried beans, meat, cheese, tomato, olives and sour cream. Serve salsa on the side for dressing.


CHICKEN WELLINGTON CASSEROLE

~Shared by Maggie, TX

2 skinless, boneless chicken breast halves
2 teaspoons butter or margarine
1 (3 ounce) package cream cheese, softened
1/2 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1/8 teaspoon salt
Dash pepper
1 (4 ounce) package refrigerated crescent rolls

In a skillet, cook chicken in butter 3-4 minutes on each side.

Place chicken in a greased 3-cup baking dish.

In a bowl, combine cream cheese, mushrooms, onion, salt and pepper. Spoon over chicken.

Unroll dough into one long rectangle; seal seams and perforations. If necessary, trim dough to fit top of dish and patch together by overlapping edges. Pinch edges to seal. Place over filling.

Bake, uncovered, at 350 degrees F for 20 minutes or until heated through.

Yields: 2 servings

POTATO LATKES

Traditionally served during Hanukkah, these delicious potato pancakes are crisp on the outside and a bit creamy in the center. You can serve it with applesauce like some people do, but adding a slice of fresh apple cuts some of the sweetness and adds a fresh, bright taste.

Ingredients

1 pound russet potatoes, peeled
1 small onion
1 large egg, slightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup canola oil
1/3 cup sour cream
1 apple, cut into small wedges

Directions

1. Using a hand grater on the large holes, grate the potato and the onions. Place between two paper towels and roll up, jelly roll style. Squeeze out as much liquid as possible. Place in a medium bowl and add the egg, salt and pepper and mix well.

2. In a large frying pan, add about 3 tablespoons of oil and heat until hot over medium high heat. Line a plate with 2 paper towels and set next to the stove.

3. Working 3 at a time, heap about 2 tablespoons of the potato mixture into the pan and spread out with a fork to make a 3-inch circle. Reduce the heat to medium and cook until golden brown, about 3 to 5 minutes, turn over and cook another 3 to 5 minutes until golden brown.

4. Remove and place on paper towel-lined plate. Season with additional salt if desired. Add more oil as needed. Keep warm in the oven on 175 degrees F. Dollop each latke with sour cream and an apple wedge. Serve warm.

Source: iVillage


CHRISTMAS BREAKFAST SAUSAGE CASSEROLE

1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
12 ounces mild Cheddar cheese, shredded, divided use
(I also add about 6 strips of bacon)

Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. (If using bacon, cook until crisp, drain, crumble and reserve for baking time.)

In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and 8 ounces of the cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Sprinkle 4 ounces of cheese and the bacon over casserole. Bake for an additional 30 minutes, or until set.


DELI STYLE HAM SALAD

1/2 cup miracle whip
1 Tbsp. prepared yellow mustard
sprinkle of celery seed
1 1/2 cups ham, diced
2 maraschino cherries
1-2 Tbsp. cherry juice
2 hard boiled eggs, peeled and chopped
1 Tbsp. sweet pickle relish

In food processor, combine ham, cherries, hard boiled eggs, relish and cherry juice. Pulse until all ingredients are well combined and are almost paste-like. It should almost stick together in a ball when removed from processor. In small bowl combine miracle whip, mustard and celery seed. In a bowl, combine the dressing mix with the ham mixture, place in refrigerator and allow to cool. Use as spread on sandwiches or crackers.


VELVEETA CHICKEN

2 cans  Ro-Tel tomatoes
2 cans cream of chicken soup
1 can cream of mushroom soup  
1 block Velveeta cheese (16 ounces)
6 boneless, skinless chicken breasts
1 bag Doritos

Boil the chicken breast then break them apart into shreds. Mix the shreds of chicken in a pot with remaining ingredients except  Doritos.

Crumble the Doritos into the bottom of deep baking dish. Spread the chicken mixture over the Doritos. Bake for 30 minutes at 350 until it thickens.


QUICK-N-EASY LEMON PIE

I don't often 'do' desserts but I'd eat this any day!

1 can condensed milk
1 can lemonade frozen concentrate
1 large container Cool Whip topping
Graham-cracker pie crust (or vanilla wafers)

Mix condensed milk, frozen lemonade, and Cool Whip topping together, and pour into graham-cracker crust or over vanilla wafers. Garnish with additional Cool Whip if you desire. Chill for 2 hours. Leftovers should be refrigerated.


CREAMED CORN WITH BACON AND LEEKS

6 ears fresh corn
2 cups 1% low-fat milk
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices bacon
1 cup chopped leek

Cut kernels from ears of corn to measure 3 cups; using the dull side of a knife blade, scrape milk and remaining pulp from cobs into a bowl. Place 1 1/2 cups kernels, low-fat milk, cornstarch, sugar, salt, and pepper in a food processor; process until smooth.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon. Add leek to pan; cook 2 minutes, stirring constantly. Add pureed corn mixture, 1 1/2 cups corn kernels, and corn milk mixture to pan. Bring to a boil, reduce heat, and simmer 3 minutes or until slightly thick. Stir in crumbled bacon just before serving.

Yield: 6 servings.

CALORIES 151 (27% from fat); FAT 4.6g (sat 1.7g,mono 1.9g,poly 0.8g); IRON 0.8mg; CHOLESTEROL 9mg; CALCIUM 111mg; CARBOHYDRATE 23.1g; SODIUM 325mg; PROTEIN 7g; FIBER 2.4g


LAYERED PICNIC PASTA SALAD

12 ounces bow tie or other medium pasta
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 ounces prosciutto, thinly sliced
2 tablespoons fresh basil, chopped
3 tablespoons Parmesan cheese, freshly grated

Cook pasta according to directions, drain. Return to cooking pan and toss with 2 tablespoons of the vinaigrette dressing.

Transfer half of pasta to a clear glass bowl. Layer peas, tomatoes, mushrooms and prosciutto on pasta. Top with remaining pasta. Sprinkle with basil and pour remaining dressing evenly over salad. Sprinkle with Parmesan cheese.

Chill until ready to serve. Toss immediately before serving to evenly coat dressing.


MONTEREY JACK RICE

This goes well with baked fish or chicken. Nice and creamy. And cheesy!

2 cups sour cream
3/4 cup white rice, prepared
2-ounce can diced green chilies (optional but delicious)
1 cup shredded Monterey Jack cheese

Mix sour cream, rice and chilies; arrange in layers with cheese in an ungreased 1-1/2 quart casserole dish. Bake at 350 degrees for 15 minutes or until golden.


COCONUT JOYS

Very pretty on a holiday cookie tray.

Ingredients
1/2 cup butter or margarine
2 cups sifted powdered sugar
3 cups flaked coconut
1/3 cup semisweet chocolate morsels

Preparation
Melt butter in a saucepan over low heat; remove from heat. Stir in sugar and coconut; shape into 3/4-inch balls. Chill until firm.

Place chocolate morsels in a small heavy-duty zip-top plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over coconut balls. Store in refrigerator.

Makes 3 1/2 dozen.